Pickled Purslane


I was looking around the web for a recipe for purslane salad. I found purslane at the farmer's market on Saturday and we have not gotten around to eating it yet — I want to make a salad tonight before it goes bad. I'm also serving grilled salmon and artichokes with melted butter.

Anyway, I happened to come across this recipe, which I think looks really yummy!

Of course, I would not make the recipe this way — I would use whey and sea salt, just like we make Nourishing Traditions dill pickles. I think I will try it. They've got to be super-nutritious. I'll post my results and modified recipe.

Pickled Purslane

(from Joy of Pickling, by Linda Ziedrich)


Purslane stalks, cut to fit vertically in a pint jar (1/2 lb)
Dill head (1)
White wine vinegar (10 Tbsp)
Water (10 Tbsp) — where to buy water filtering system
Pickling salt (1 1/2 tsp)
Garlic clove, sliced (1)
Black peppercorns (4)
Optional: Small fresh or dried chile pepper, split lengthwise (1)


1.Pack the purslane stalks vertically in a pint jar, slipping the dill head and chile pepper down the
side. In a nonreactive saucepan, bring to a boil the vinegar, water, salt, garlic, and peppercorns, stirring to dissolve the pickling salt. Pour the hot liquid over the purslane. Cover the jar with a nonreactive cap.
2.Store the jar in the refrigerator for 1 week before eating the purslane. It will keep, refrigerated, for several months or longer. Yields 1 pint.

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Ann Marie Michaels

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12 thoughts on “Pickled Purslane

  1. You’d hate me, but I weeded my garden yesterday and threw away about 4 buckets full of Purslane! I have never tried it, maybe some day. I actually had no idea it was good for you, until maybe 2-3 months ago. It grows like grass in gardens around here………

    Have you eaten it in a salad? I’ll be interested to see how your recipe turns out. Surely I will have buckets more to pick before the end of the year!

  2. Haha — oh no!

    I won’t hate you — don’t worry!

    I bet you wish you’d had that pickling recipe. Oh, well, you can try it after I do — if it turns out good.

  3. So, were the pickles? I just mixed up a batch, so I have to wait a while to try it.

    Today I ate purslane stir fried in olive oil with garlic. Yum!

  4. I picked some wild purslane outside my house yesterday and after washing it, ate it as a salad with some salt, onion powder, and extra virgin olive oil. Lemony, tasty, delicious. Problem is, about 10:30 this morning I had to go to the restroom at work and it turns out the purslane purged my bowels. Ooops, gotta run to the restroom AGAIN… (blush)

    FYI I also grow the domesticated one and that one seems to have every leaf eaten by bugs but the low growing wild one hasn’t a mark on them….

  5. Hmm interesting on both counts.

    I didn’t know it could have that effect on the bowels — it must be detoxifying.

    I want to grow purslane — how should I start it? From seed or should I go around looking for some and root it?

  6. Did you ever try this?

    As far as starting it, I’d search out some wild stuff? Like I said, I think once you have it started somewhere, you will have it growing indefinetly lol!

  7. Hi, Erica,

    I didn’t do it yet. I’m going to try to make it happen tomorrow. Along with the ice cream I’ve been planning to make, and beef jerky! The beef jerky is going in tonight.

    I did start a batch of lacto-fermented Swiss chard ribs — we’ll see how that turns out. Oh, and cantaloupe kefir soda pop!

    I decided to try to root it. I have some rooting hormone and a little pot of dirt all ready. We’ll see!

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