Pickled Purslane

• date: 2020-07-21
• source: https://homespunseasonalliving.com/pickled-purslane/
• yields: 1 quart

Gallery:

• https://www.instagram.com/p/CDMol1mJT6Q/

Ingredients:

• 1 quart purslane (stems and leaves)
• 1 clove garlic
• 1.5 cup water (not chlorinated)
• 1.5 cup apple cider vinegar
• 1 Tbs pickling salt
• 2 Tbs sugar

Directions:

1. prep
   • soak the foraged purslane to remove soil and weeds
   • select the pieces with thicker stems
   • cut off roots, remove any dead leaves
   • let dry on a towel
   • cut down to 4-6 cm pieces
2. chill
   • peel the garlic clove
   • place purslane and garlic in a bowl
   • chill in the refrigerator (20+ minutes)
3. brine
   • thoroughly clean a 1 quart glass jar
   • mix remaining ingredients in a pot
   • add the jar into the brine mix (to heat it)
   • bring to a boil
4. pack
   • remove and drain jar
   • add garlic at the bottom
   • pack the purslane into the jar
   • pour the brine over the purslane
   • submerge all of the purslane with a pickle pebble
   • seal jar
   • place in the refrigerator for 7+ days

Preserving:

• may be stored in airtight container in fridge for a few months