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Pickled Purslane
Pickled Purslane is a traditional British recipe for a classic method of preserving purslane by blanching, salting, topping with vinegar and packing in jars. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Purslane.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+2 weeks matruing)
Makes:
1 jar
Rating: 
Tags : Spice RecipesBritish Recipes
This used to be a kitchen staple and this recipe is based (loosely) on an original from Martha Washington's Booke of Cookery (1749).
Method:
Add the water and salt to a pan and heat until the salt dissolves then set aside to cool. When cold, bring a pan of water (unsalted) to a boil. Plunge the purslane in this and blanch for 5 seconds. Drain and rinse under cold water then mix with the salt water in a bowl.
Allow to marinate for 10 minutes then top-up with the vinegar. Leave for 10 minutes then divide the purslane, garlic and peppercorns between clean jars. Top-up with the vinegar and salt mixture and seal securely. Store in the fridge for at least 2 weeks before using.
This makes an excellent accompaniment to omelettes or fish. It's also good when used sparingly in sandwiches.
