Place one of the jars on its side (it's easier to load in the purslane stems that way). Store at room temperature for one week and then move to the refrigerator for long term storage. Keep this in the refrigerator and wait at least two weeks before using. Itâs sold in most Mediterranean and oriental supermarkets. Pinch off the clusters of leaves and any stems that are too skinny to pickle. Make the most of those nutritious and flavorful garden weeds with the easy Pickled Purslane recipe for a delicious sandwich fixing, snack, and more. Pickled Purslane and Purple Radishes Fill a jar with radish slices and sprigs of purslane. Collect tender purslane, including the stems, and carefully rinse to remove any sand or soil. Pack the purslane on top of the garlic. Dry the leaves and stems by spreading them out on a towel for about an hour to remove excess water. Soak the whole plant in water to remove loose dirt and drain it very well. Cover the jar with a nonreactive cap. But don't discard those leaves and thinner stems! I also dehydrate it, just the leaves and use in bread and soups, also freeze it for soup use in winter. Use the pickled purslane as a side garnish to add a sour pickle-like flavor! Pour the hot liquid over the purslane. Add enough water to cover all ingredients. Here in CA, no purslane sprouts in our garden, so I buy it from a farmerâs market. 2 pounds (1 kg) purslane with stems and leaves * 5-6 cloves garlic 4 dried bay leaves (Nutrition information is calculated using an ingredient database and should be considered an estimate. Pickle strawberries. Pour the brine over the purslane, making sure to submerge all the purslane under the brine. 2 1/2 pounds purslane (weighed with the leaves still attached to the stems) Bring your brine ingredients to a boil and cook for three minutes, making sure that the salt and sugar are dissolved. Ingredients 120 g purslane 100 g apple cider vinegar 5 g salt, coarse 5 g granulated sugar 2 clove (s) of garlic 1/2 lemon 200 g water, from the boiled water mixture Cut the onion in half lengthwise and then slice the halves into slivers. Get daily tips and expert advice to help you take your cooking skills to the next level. My fridge space is much more limited than my pantry space. These ideas and recipes are great. Hope you become a fan just like me. Serve as a side dish with omelets and sandwiches. Iâve already posted quite a recipe with purslane: lentil soup with purslane, marinated purslane, cucumber and purslane salad. Purslane is often yanked out of gardens as a weed, but it is a delicious vegetable with a long history of use in many European cultures. I have eaten dill pickle in the fridge over a year old with no ill effect. Next, add a pickling brine, submerging the purslane completely. Wash and dry purslane and set aside to dry. Share your feedback on my social media pages: Inst⦠The key to making great purslane pickles is to use only the thickest stems. Clean the purslane stems and leaves by rinsing with fresh water. In a saucepan, combine the water, vinegar, pickling salt, and sugar. Pickled Purslane (Perpetoyun Turshusu) Makes 4 pints (2 liters) Ingredients. Bring your choice of vinegar brine to a boil (I like a mixture of apple cider vinegar, water, sugar, and pickling spices), and pour it over the leaves to cover. What a great idea, thanks for sharing. Process in the boiling water bath for 10 minutes. Seal the jar and place in the fridge. Cut into 1" pieces and place in clean jars with lids. Let sit for at 3 least days before eating for optimum flavor. ), Pickled Cauliflower, Carrots, and Jalapenos (Escabeche). Put a â -¼ tsp of each of the following herbs, Dill, Thyme, Rosemary, and Garlic powder (if fresh use a full tsp). Because I donât make a large quantity, and theyâre refrigerator pickles, I donât bother with the grape or horseradish leaves; I simply crush a garlic clove, drop in the jar, sprinkle some ground hot pepper powder in, pack with the purslane, pour the heated pickle juice and wait. Scatter some of the onion slivers over that layer. 2 1/2 pounds purslane (weighed with the leaves still attached to the stems), 2 tablespoons sugar (OR 1 1/2 tablespoons honey), 1 teaspoon salt (kosher or other non-iodized salts). Secure on the lid. Don't wash it until just before you are ready to eat. Start a second layer of purslane stems on top of the onion. 1 quart purslane leaves and stems; cut into 1-inch pieces. Firmly affix the lid and label the jar. Home » Cooking & Preserving » Recipes » How to Make Pickled Purslane, Posted on October 16, 2018 By: Author Kathie Lapcevic, Categories Foraging / Organic Gardening / Recipes. 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