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I will host WEEKEND HERB BLOGGING #250 - September 6th to September 12th
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Recipe: Pickled Green Purslane
Weekend Wokking
September 16, 2009

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

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

Pickled Green PurslanePickled 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.

Weekend WokkingThis 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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3 comments
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Comments
Author: radha (URL)
08/10/2009

..............e in italiano come si chiama? :-)

Author: radha (URL)
08/10/2009

ah si wow interessante,credo di averla vista in giro in Italia,non sapevo si potesse mangiare la portulaca ~ super

Author: Graziana
09/10/2009

Ciao Radha, si chiama portulaca o anche erba porcellina (credo perchè i maiali ne vanno ghiotti). Il nome latino è Portulaca Oleracea

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