Pickled purslane? Yes, you heard that right! This often-overlooked “weed” is actually a delicious and nutritious green that adds a delightful tangy crunch to any meal. Pickling purslane is a fantastic way to preserve its unique flavor and enjoy it long after its growing season ends.
This simple guide will walk you through the steps to create your own jar of vibrant, flavorful pickled purslane. Get ready to transform this humble plant into a delectable treat that will have everyone asking for the recipe!
Gathering Your Ingredients
Here’s what you’ll need to make a jar of these tangy delights:
- Fresh Purslane: 1 cup, washed and dried. Make sure to remove any tough stems.
- Apple Cider Vinegar: 1 cup. I love the mellow sweetness apple cider vinegar adds, but feel free to use white vinegar for a sharper taste.
- Water: 1 cup
- Salt: 1 tablespoon. I prefer using kosher salt for pickling, but any non-iodized salt will work.
- Garlic: 2 cloves, peeled and slightly crushed.
- Peppercorns: 1 teaspoon
- Optional Spices: Add a pinch of red pepper flakes for a touch of heat, or experiment with other flavors like mustard seeds or dill seeds!
Tools of the Trade
You won’t need any fancy equipment for this recipe:
- A saucepan
- A jar (pint-sized is perfect)
- A lid (make sure it seals tightly!)
The Pickling Process
Ready to get started? Here’s How To Make Pickled Purslane:
- Prepare the Brine: Combine the vinegar, water, and salt in your saucepan. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the salt completely. Once the brine comes to a boil, remove the saucepan from the heat and set it aside to cool.
- Pack Your Jar: Add the garlic cloves and peppercorns to your sterilized jar. Now, gently pack the purslane into the jar, leaving about an inch of space at the top.
- Pour & Seal: Carefully pour the cooled brine over the purslane, ensuring the greens are completely submerged. Tightly seal the jar with the lid.
- Time to Pickle: Allow the jar of purslane to sit at room temperature for at least 24 hours. This allows the flavors to fully develop. Afterward, store the jar in the refrigerator for up to 2 weeks.
Tips & Tricks for Pickle Perfection
- Fresh is Best: Use the freshest purslane you can find for the most vibrant flavor.
- Taste Test: Before sealing the jar, taste the brine and adjust the salt, vinegar, or spices to your liking.
- Patience is Key: While it’s tempting to dig in right away, allowing the pickled purslane to sit for at least a week in the refrigerator will allow the flavors to meld and intensify.
Pickled Purslane in a Jar
Serving Up Your Pickled Purslane
The tangy crunch of pickled purslane makes a wonderful addition to so many dishes!
- Salads: Add a burst of flavor and texture to your salads.
- Sandwiches: Layer it on sandwiches and wraps for a zesty kick.
- Cheeseboards: The bright acidity of pickled purslane pairs perfectly with creamy cheeses.
- Tacos & Tostadas: Use it as a topping for tacos and tostadas for a unique twist.
Pickled Purslane Salad
A Final Word
Pickled purslane is a testament to the versatility and flavor that can be found in even the most unassuming ingredients. I encourage you to give this simple recipe a try and discover the delightful tang of pickled purslane!
