Bizarre Foods Monday: Pickled Purslane
Purslane is really common, you probably have some growing in your yard right now. I’d never thought to eat it until I started looking into foraging food. It’s used for a wide range of things, you can use it in salad or use it to thicken a soup like okra or in stir fry, the options seem pretty endless. I opted for pickling since it’s feeling more and more like Fall here and the cooler temps have me stocking and storing everything I can get my hands on. One recipe only needed the stems, so I decided to try a second one that utilized the petals rather than toss them. We both liked the pickled stems better than the petals. I haven’t liked the petals any way I’ve tried them but in a pinch, I’d eat them.
Sweet Pickled Purslane Stems
1/2 cup non-iodized salt
8 cups of ice-cold water
6 to 8 cups purslane stems
4 large onions
3 cups apple cider vinegar
4 cups organic cane sugar
2 tbsp. mustard seeds
1 tsp. turmeric
2 cups water
mason jars with lids
(Fill jars with fresh garlic and or fresh dill before continuing with the below instructions.) Mix the salt and the ice water in a large bowl.
Chop the purslane into 1-3” pieces. Peel and thinly slice the onions. Place the purslane and onions into the ice water brine and chill them in the refrigerator for minimum 1 hour.
Mix the apple cider vinegar, sugar, mustard seeds, turmeric and two cups of water together in a stock pot. Heat the mixture until it boils, stirring occasionally.
Add the chilled purslane and onions to the boiling mixture using a slotted spoon. Bring back to a boil and continue boiling for five minutes. Remove the pan from the heat and allow the entire mixture to cool in the pan.
Spoon the purslane and onions into mason jars using a slotted spoon then add the juice to each jar. Seal tightly and keep refrigerated.
- 1 quart picked purslane tips, tough stems removed
- 1 1/2 cups water
- 1 1/2 cups rice wine vinegar (see note above)
- 3/4 cup sugar
- 2 teaspoons salt
Pack purslane tips into a quart-sized sealable glass jar. Heat water, vinegar, sugar, and salt in a medium saucepan until steaming hot but not simmering, stirring to dissolve sugar. Pour liquid over purslane (you may have more liquid than you need, fill the jar to the brim). Seal jar tightly and refrigerate until cool. Pickled purslane can be eaten immediately or kept for up to 2 months in the refrigerator.