How to Make Pickled Purslane

Pickled purslane is a delightful and tangy addition to your culinary repertoire. Purslane, with its succulent leaves and lemony flavor, lends itself beautifully to pickling. Whether you’ve foraged wild purslane or have it growing in your garden, this recipe will guide you through the process of making your own pickled purslane. The result is a zesty condiment that can enhance salads, sandwiches, and a variety of dishes.

Ingredients:

- Fresh purslane (enough to fill a jar)

- 2 cloves of garlic, thinly sliced

- 1 teaspoon whole black peppercorns

- 1 teaspoon mustard seeds

- 1 teaspoon coriander seeds

- 1 teaspoon dill seeds (optional)

- 1 cup white vinegar

- 1 cup water

- 2 tablespoons salt

- 2 tablespoons sugar

Equipment:

- A clean glass jar with a tight-fitting lid

- A saucepan

- A mixing bowl

- A knife and cutting board

- A strainer

Instructions:

1. Harvest and Prepare the Purslane:

   - Harvest fresh purslane, ensuring it’s clean and free of dirt or insects.

   - Rinse the purslane thoroughly under cold running water.

   - Trim any tough stems, leaving only the tender leaves and smaller stems.

2. Sterilize the Glass Jar:

   - Wash the glass jar and its lid in hot, soapy water.

   - Rinse it well, and then sterilize it by immersing it in boiling water for a few minutes. Allow it to air dry.

3. Layer the Jar:

   - Start by placing a layer of purslane leaves and stems at the bottom of the sterilized jar.

   - Add a few slices of garlic, a pinch of black peppercorns, mustard seeds, coriander seeds, and dill seeds (if using).

   - Repeat this layering process until the jar is filled, leaving about an inch of space at the top.

4. Prepare the Pickling Solution:

   - In a saucepan, combine the white vinegar, water, salt, and sugar.

   - Bring the mixture to a boil, stirring until the salt and sugar are completely dissolved.

   - Remove the saucepan from heat and let the pickling solution cool slightly.

5. Pour the Pickling Solution:

   - Carefully pour the warm pickling solution into the jar, ensuring it covers the purslane and spices completely.

   - Leave about a 1/2-inch space at the top of the jar to allow for expansion.

6. Seal the Jar:

   - Place the lid on the jar and seal it tightly.

7. Refrigerate and Wait:

   - Store the sealed jar in the refrigerator for at least 48 hours to allow the flavors to meld and the purslane to pickle.

8. Enjoy Your Pickled Purslane:

   - After the pickling period, your pickled purslane is ready to eat.

   - Use it as a tangy garnish for sandwiches, salads, tacos, or as a side dish.

Properly stored pickled purslane can have a reasonably long shelf life. Here are some general guidelines for storing pickled purslane:

- Refrigeration: 

Pickled purslane should be stored in the refrigerator to maintain its freshness and flavor. Keep it in the coldest part of your fridge, typically around 35°F to 40°F (1.7°C to 4.4°C).

- Sealed Container:

 Ensure the jar or container is tightly sealed to prevent air and contaminants from entering.

- Duration: 

Pickled purslane can typically be stored in the refrigerator for several months, often up to 6 months or more, without significant loss of quality.

- Check for Spoilage: 

Always inspect the pickled purslane before use. If you notice any signs of spoilage, such as off odors, unusual colors, or mold growth, discard it immediately.

- Use-By Date: 

If you have a specific use-by or expiration date in mind, label the jar with that date as a reference.

- Maintain Cleanliness:

 Be sure to use clean utensils when removing pickled purslane from the jar to prevent contamination.

Remember that the exact shelf life can vary based on factors such as the quality of the ingredients, the cleanliness of the preparation process, and the effectiveness of sealing the jar. If you’re uncertain about the safety or quality of your pickled purslane, it’s best to err on the side of caution and discard it. Proper storage and good hygiene practices can help maximize the storage life of your homemade pickled purslane.

Conclusion:

Making pickled purslane is a simple and rewarding way to enjoy this nutritious and lemony herb. Experiment with the spices and seasonings to suit your taste preferences. Pickled purslane can add a burst of flavor to your dishes and provide you with a taste of summer all year round. So, go ahead, pickle some purslane, and elevate your culinary creations with its unique tangy goodness.