Recipe: Pickled green purslane
Vegetable recipes with herbs
September 16, 2009
 I've harvested so much green purslane that I decided to prepare pickled purslane.
Picked purslane can be stored in the fridge, and used in hamburgers and salads.
Pickled green purslane
Ingredients
2-3 cups purslane, leaves and stems
250ml water
250ml white vinegar
2 cloves garlic
1 tsp salt
1 tsp black mustard seeds
1 tsp nigella seeds
Directions
Put the water, vinegar, salt and cloves garlic in a small pot and bring to a boil.
Pack the purslane in two jars.
Pour the vinegar mixture over the purslane, add the black mustard and nigella seeds, then close the jars.
Store the jars in the refrigerator for one week before eating the pickled purslane.
 One year ago:
New potatoes with catnip
This goes to Blazing Hot Wok who's hosting this month's edition of Weekend Wokking.
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