Pickled Purslane

In my quest to use all edibles in the yard, I just read an article about pickling purslane.  Pickles are like a food group for me, particularly in the summer.  I made these like my quick pickles, and they’re delicious.  You can use pickle juice that you’ve saved, but add extra coriander seed.

Pickled Purslane

Pickled Purslane

Makes 1 quart.

Ingredients

  • 1 TBSP kosher salt
  • 1 large clove garlic, cut into 3 pieces
  • 1 tsp red pepper flakes (optional)
  • 1 tsp pickling spice
  • 1/2 tsp whole coriander seed
  • 2 sprigs fresh dill, or use a tsp of dried dill
  • 1 bay leaf
  • 2-3 TBSP white vinegar
  • Tender sprigs of purslane
  • Sliced onions (optional)

Instructions

  1. Place all ingredients in jar. Fill with water to 1/4" of rim. Place top on jar, and place in fridge.
  2. Taste after 2 days, and correct seasoning. Make sure you keep them stored in the fridge.
http://www.centexcooks.com/pickled-purslane/