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Pickled Purslane Recipe

Pickled Purslane Recipe
  • Category


  • Cusine



1 quart picked purslane tips, tough stems removed

1 1/2 cups water

1 1/2 cups rice wine vinegar

3/4 cup sugar

2 teaspoons salt


Pack purslane tips into a quart-sized sealable glass jar. Heat water, vinegar, sugar, and salt in a medium saucepan until steaming hot but not simmering, stirring to dissolve sugar. Pour liquid over purslane . Seal jar tightly and refrigerate until cool. Pickled purslane can be eaten immediately or kept for up to 2 months in the refrigerator.