Pickled Purslane
 
Prep time
Cook time
Total time
 
Take advantage of free food and pickle your weeds!
Author:
Recipe type: Pickled Vegetables
Serves: 1 pint
Ingredients
  • 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
Instructions
  1. Pack purslane stems vertically in a pint canning jar
  2. Add bay leaf to jar
  3. Combine remaining ingredients in a small saucepan.
  4. Bring to a boil, stirring to dissolve salt.
  5. Pour over the purslane stems.
  6. Cover with lid.
  7. Cool. Store in the refrigerator for up to several months.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2015/08/25/refrigerator-pickled-purslane/