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How to Make Pickled Purslane

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Purslane is seen as a weed by many of us. I see it as a weed more often than not, too. Let’s face it generally,  purslane wants to choke out the vegetables, I want to grow in the garden. Still, purslane is an edible weed and a tasty one at that. Pull it from the garden so that vegetables thrive but save some for a jar of pickled purslane.

Make the most of those nutritious and flavorful garden weeds with the easy Pickled Purslane recipe for a delicious sandwich fixing, snack, and more.

 

Purslane is packed with nutrition and flavor making it an often free source of healthy, tasty food. It’s great raw, on salads and in sandwiches but I often have tons of fresh, raw greens around this time of year and rarely lack for things to throw in a salad. Purslane’s flavor and sometimes tough stems lend themselves well to being pickled however making it an ideal snack in our house. These are a quick, refrigerator pickle. The tender purslane leaves will not stand up to the canning process but these do make  a delightful addition to sandwiches and salads.

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Pull the plant, roots and all, and put into a basket while weeding. Soak the whole plant in water to remove loose dirt and drain it very well. Next, snip the roots from the plant. Give the leaves and stems another soaking and rinsing before spinning in a salad spinner to remove excess water. Dry the leaves and stems by spreading them out on a towel for about an hour to remove excess water.

Make the most of those nutritious and flavorful garden weeds with the easy Pickled Purslane recipe for a delicious sandwich fixing, snack, and more.

Pack the purslane loosely into a jar. Next, add a pickling brine, submerging the purslane completely. Use the brine in the recipe below or any other favored brine recipe. Seal the jar and place in the fridge. Let sit for at 3 least days before eating for optimum flavor.

Yield: 1 Quart

Pickled Purslane

Make the most of those nutritious and flavorful garden weeds with the easy Pickled Purslane recipe for a delicious sandwich fixing, snack, and more.

Make the most of those nutritious and flavorful garden weeds with the easy Pickled Purslane recipe for a delicious sandwich fixing, snack, and more.

Ingredients

  • 1 Quart Washed & Rinsed Purslane, Stems & Leaves
  • 1 ½ Cups Water
  • 1 ½ Cups Apple Cider Vinegar
  • 1 Tablespoon Pickling Salt
  • 2 Tablespoons Sugar
  • 1 Clove Garlic, peeled

Instructions

  1. Put the garlic clove into the bottom of a quart jar. Pack the purslane on top of the garlic.
  2. In a saucepan, combine the water, vinegar, pickling salt, and sugar. Bring to a boil.
  3. Pour the brine over the purslane, making sure to submerge all the purslane under the brine.
  4. Seal the jar and place in the refrigerator for at least 3 days before eating.

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Kitty

Sunday 20th of December 2020

I made this today and cannot wait to try it in a few days! I did have a problem with measurements of the brine. In Australia, a quart is equal to almost 1kg. The measurements perhaps should be doubled as I had to make a second batch of brine to cover the purslane 😉

tony

Friday 10th of July 2020

I also dehydrate it, just the leaves and use in bread and soups, also freeze it for soup use in winter.

Ken

Friday 3rd of July 2020

I have eaten dill pickle in the fridge over a year old with no ill effect. I you do a hot pack canning it will store out side of the fridge no problem, just can as if green beens.

Anita

Wednesday 31st of July 2019

I pickled my purslane with jalapenos and apple cider vinegar. My son loved it. He said it had "kick".

Kathie Lapcevic

Thursday 1st of August 2019

I bet it did have kick! What a great idea, thanks for sharing.

Matt

Wednesday 9th of August 2017

Does it have to be refrigerated? My fridge space is much more limited than my pantry space.

Homespun Seasonal Living

Thursday 10th of August 2017

I would say yes, it needs to be refrigerated. I haven't tried keeping it out but there's enough water in the brine that I would worry about mold.

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