Pickled Purslane
This simple recipe for pickled purslane preserves the wild plant's flavor for weeks to come.
Ingredients
- 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
Directions
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 (you may have more liquid than you need, fill the jar to the brim). Seal jar tightly and refrigerate until cool. Pickled purslane can be eaten immediately or kept for up to 2 months in the refrigerator.