The garden is devoid of cucumbers, so I am pickling purslane!
A few years ago I wrote a post about growing purslane. The feedback was varied. Some people were amazed that I intentionally grow what is often considered an invasive weed.
Others were appalled that I intentionally grow what is often considered an invasive weed.
Yes, purslane is a weed, but one that is full of healthy antioxidants and omega-3 fatty acids.
But 2015 has been a challenging garden season for those of us in the west. Locally we are suffering from drought coupled with a very hot summer. The garden harvest is way down; either it’s been too hot for the fruit to set or the plants haven’t had enough water on a regular basis. It’s so challenging, that even the weeds, re: purslane, have stopped producing.
I have great hopes that we will get another crop of purslane leaves before frost, but in the meantime I am making good use of the naked stems. Once again I turned to Linda Zeidrich’s book, The Joy of Pickling, for inspiration and adapted this pickled purslane recipe. The texture is similar to pickled green beans.
- Approx. ½ lb purslane stems, stripped of leaves
- ½ tsp fennel seeds
- 1 bay leaf
- 4 peppercorns
- ½ tsp dill seed
- ⅔ cup apple cider vinegar
- ⅔ cup water
- 1½ tsp pickling salt
- Pack purslane stems vertically in a pint canning jar
- Add bay leaf to jar
- Combine remaining ingredients in a small saucepan.
- Bring to a boil, stirring to dissolve salt.
- Pour over the purslane stems.
- Cover with lid.
- Cool. Store in the refrigerator for up to several months.
As with any kind of pickled vegetables, these pickles will be better after sitting for at least one week before eating.
If you are lucky enough to have a bumper crop of purslane at your house, make my Purslane Pesto with Goat Cheese!
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