Pickled Purslane

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)

Ingredients

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)

Directions

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.

Photo credit

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

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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