Purslane Pickle

Simple — ready in 30minutes — add to any dish or salad

Purslane tops the list of plants high in omega-3 fatty acids and vitamin E. It provides six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C, magnesium, riboflavin, potassium and phosphorus. So eat up and read up!

In this blog post, we show you how to do a purslane pickle, which makes a perfect companion to grilled meats or fish. Finely chop some over your potato and garlic mash or any salad. It can also be added to burgers and of course any type of legumes. They also add a lot of flavour to appetizers! And have you seen how pretty the flowers look?!

The pickles can be stored out of the refrigerator for 7–8 months if unopened. Once opened, they need to be stored in the fridge.

Ingredients

• Purslane (Use everything: the tender tops of the plant, the leaves and the stems. If the stems are thick, slice them thinly in length)
• 200 g apple cider vinegar
• 5 g salt
• 5 g sugar
• 2 cloves of garlic
• half a lemon
• 200 g water, from the boiled water mixture
• Glass jar

Preparation

Sterilize your jar as the first step. This will take about 30 minutes — just in time for when the pickle is ready. Read here how to do this :)

And here’s how to pickle your purslane

1. After you have just placed your jar in the oven for sterilization, wash the purslane very well and strain.

2. In a small saucepan, bring apple cider vinegar, salt, sugar, 1 clove of garlic (crushed) and half a lemon to a boil. When the sugar and salt melt, remove from heat.

3. In a wider pot, bring 1 liter of water, the remaining clove of garlic (thinly chopped) to a boil.

4. When the water starts to boil, add the purslane. Blanche for 1–2 minutes.

5. Take purslane out of the boiling water and reserve 200 ml of the liquid.

6. Back to the apple cider vinegar mixture. Squeeze the lemon into the saucepan and pass mixture through a thin sieve. Add mixture to the sterilized jar, which you have sanitized according to instructions.

7. Put purslane in jar. Slowly fill with the reserved water all the way to the rim so that it just overflows. It will help the jar seal perfectly.

8. Seal jar with lids that come straight out of the oven. Do this carefully because the liquid will run over a little. Tip: if necessary, place a towel under the jar to catch overflowing liquid.

9. As soon as the jar is sealed, turn it over and let it stand for 24 hours, until it cools completely.

Enjoy your pickles ❤