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I've harvested so much green purslane that I decided to prepare pickled purslane.

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Picked purslane can be stored in the fridge, and used in hamburgers and salads.



Pickled Green Purslane

Ingredients
2-3 cups purslane, leaves and stems
250ml water
250ml white vinegar
2 cloves garlic
1 tsp salt
1 tsp black mustard seeds
1 tsp kalonji seeds

Directions
Put the water, vinegar, salt and cloves garlic in a small pot and bring to a boil.
Pach the purslane in two jars.
Pour the vinegar mixture over the purslane, add the black mustard and kalonji seeds, then close the jars.
Store the jars in the refrigerator for one week before eating the pickled purslane.

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One year ago:

New Potatoes with Catnip

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This goes to Darlene from the blog Blazing Hot Wok who's hosting this month's edition of Weekend Wokking, ingredient: vinegar.

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