Pickled Sea Purslane is a traditional British recipe for a classic method of preserving fresh sea purslane shoots and leaves to be served as an accompaniment or condiment. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Sea Purslane.
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Ingredients:
1l sea purslane leaves and stalks
600ml (about) white wine vinegar
1 tsp salt per 300ml vinegar
Method:
Wash the sea purslane well then bring a pan of unsalted water to a boil. Add the purslane and blanch for 3 minutes, or until the stalks are tender. Immediately drain in a colander and refresh under cold running water.
Pack the blanched sea purslane into jars. Take enough vinegar to cover the sea purslane then mix in 1 tsp good sea salt per 300ml vinegar.
Add the vinegar to the jars so the sea purslane is completely covered. Seal with vinegar-proof lids and store for at least 1 month to mature before use.
This recipe is based on one published by Charles Carter in his Accomplish'd Housewife, London, 1736.
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