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.
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.
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.
Pickled Purslane
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
- Put the garlic clove into the bottom of a quart jar. Pack the purslane on top of the garlic.
- In a saucepan, combine the water, vinegar, pickling salt, and sugar. Bring to a boil.
- Pour the brine over the purslane, making sure to submerge all the purslane under the brine.
- Seal the jar and place in the refrigerator for at least 3 days before eating.
Angi @ SchneiderPeeps says
August 6, 2016 at 1:50 pmWhy do you pull the whole plant and then cut the roots off?
Homespun Seasonal Living says
August 7, 2016 at 6:06 amI pull the whole plant because it’s actually a weed to me. Usually, it’s trying to choke out something I want growing in the vegetable garden. I pull it and trim the root, but a person could just trim what they needed and let the plant thrive.
Leanne says
August 9, 2016 at 6:51 pmIs it necessary to cook the brine or can you use raw apple cider vinegar, mix it with the other ingredients and do the same thing?
Homespun Seasonal Living says
August 10, 2016 at 7:08 amIt might take longer to pickle that way but you could do it. Be sure to let it sit for at least a week before sampling.
Michelle says
August 11, 2016 at 2:30 pmI have so much beautiful purslane growing in my garden, and I actually use it as a cover crop in some places since it is easier to remove than many other weeds. I keep wondering how I can use more of it as food (aside from the salads and smoothies). I love this idea Kathie!
cvtf says
August 14, 2016 at 4:56 pmSmoothies?
Jen says
July 8, 2018 at 8:43 amYeah! Throw it in like any other green!
Reyna T says
September 8, 2016 at 9:21 amI cut up into small pieces with chopped onion and a bit of butter and sautee this until it softens, then i add it to cooked quinoa, add sea salt and it makes an easy, tasty and healthy side dish for just about any protein or by itself. Yummmm!!!!
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Homespun Seasonal Living says
September 9, 2016 at 3:25 pmYum!
Rita says
May 3, 2017 at 7:40 amAnyone know how long this will keep in the fridge? I made a jar & a year later it still looked & smelled perfect although I composted it to be safe. Also has anyone tried preserving other greens/veggies using this recipe with success? Thanks
Homespun Seasonal Living says
May 4, 2017 at 6:29 amVinegar is a great preservative so this recipe should keep for a quite a long time but I would say to use it up within a month just to be on the safe side. The brine could be adapted just about anything you’d want to pickle.
Valerie says
July 23, 2017 at 11:15 pmThese ideas and recipes are great. I’ve been a gardener for years and have to admit Perslane has been the bain of my gardens. I always suspected it was edible but never really looked into it. I came across your blog posts and everyone’s ideas. I’m excited to head out to the garden and do some weeding and then pickling. :)
Homespun Seasonal Living says
July 24, 2017 at 6:21 amOh Enjoy!
Matt says
August 9, 2017 at 8:03 pmDoes it have to be refrigerated? My fridge space is much more limited than my pantry space.
Homespun Seasonal Living says
August 10, 2017 at 7:18 amI 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.