Recipe for Pickled Purslane
Kevin's recipe is below...I simplified it a bit by omitting the fennel seeds, coriander, and allspice berry and it was still amazing. I may add more garlic and an additional chili pepper next time.
Servings: 1 quart
Ingredients
- *1/4 pound purslane leaves picked from the stems
- *3 or 4 fresh dill fronds
- *1 fresh or dried chili pepper
- *1 clove garlic crushed
- *1 1/2 cups white-wine vinegar I used raw apple cider vinegar instead
- *1 1/2 cups water
- *1 teaspoon kosher salt
- *1/2 teaspoon dill seeds
- *1/4 teaspoon black peppercorns crushed
- *1/4 teaspoon fennel seeds
- *1/2 teaspoon coriander seeds
- *1 allspice berry
Instructions
- 1. Rinse and drain the purslane leaves. Pack them into a scalded wide-mouth quart jar with the dill fronds, chili, and garlic.
- 2. Combine the remaining ingredients in a saucepan, and bring to a boil. Pour into the jar to cover the purslane completely. Seal, and allow to cool. Store in the refrigerator for at least a week before using. This will keep for up to several months.