This is based on quick pickling instructions from Ball with seasonings that I prefer for purslane, though other seasonings will work, too. These are fun on a burger or sandwich or used to garnish a plate.
Ingredients
- 1 cup white vinegar
- 1/2 cup water (avoid chlorinated water)
- 1 tablespoon sugar
- 1/2 tablespoon pickling salt
- 1/2 teaspoon peppercorns
- ½ teaspoon turmeric (Omit if you don’t like how this changes the color of your brine or purslane. But for health reasons, I like to add turmeric and pepper to lots of things!)
- ½ teaspoon mustard seeds
- 1 garlic clove, peeled and lightly cracked
- Purslane
Instructions
Pick enough purslane to pack a pint jar with robust leaves and stems. If you have enough, cull the delicate leaves and stems to top a salad today.
Clean and rinse the purslane and discard any damaged pieces.
Bring your brine ingredients to a boil and cook for three minutes, making sure that the salt and sugar are dissolved. Let it cool slightly.
Warm your pint jar so that it won’t crack when being filled with the brine.
Pack the jar with purslane and add the garlic clove. Fill the jar with the warm brine mixture to cover the purslane and garlic. Make sure some or all of the seasonings make their way into the jar, too. Since you are not processing these pickles for long-term storage you do not need to leave a ½ inch of head room.
Let your jar sit at room temperature for an hour before refrigerating. Enjoy your purslane pickles as soon as 2½ hours later but waiting 2–3 weeks is optimal. Your pickles will be better if you wait at least a few days before eating. They will keep in the fridge for up to 3 months.
