{"id":32100,"date":"2013-08-26T13:23:05","date_gmt":"2013-08-26T17:23:05","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=32100"},"modified":"2021-09-24T17:04:10","modified_gmt":"2021-09-24T21:04:10","slug":"pickled-purslane","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/pickled-purslane\/","title":{"rendered":"Pickled Purslane"},"content":{"rendered":"

My house has a longish rocky driveway and purslane grows like crazy along the edges. I also find it in my garden beds, so I eat it quite a lot. I love its slightly sour flavor raw in salads, and I occasionally cook with it. But it never occurred to me to make pickled purslane<\/strong> until I saw a recipe in Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving<\/a>\"\" by Kevin West.<\/p>\n

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I am new to Kevin’s work (he also has a blog called Saving the Season<\/a>) and I really enjoy his writing. I own many preserving books but have found Saving the Season<\/a>\"\" to be particularly charming. I’ve loved everything from the book I’ve made so far this summer, including several types of jams and the Sunshine Pickles…Kevin’s recipes are truly inspiring and unique.<\/p>\n

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Purslane is an edible wild plant with an incredible nutritional profile. According to herbalist Susun Weed, purslane is an excellent source of beta-carotene, vitamins C and E, as well as the minerals calcium and magnesium. Purslane is also a source of the omega-3 fatty acid ALA (alpha linolenic acid). This recipe is easy to make except for one thing: you have to pluck the leaves from the purslane stems (and 1\/4 pound is A LOT of purslane leaves!). This is a bit of a pain to be sure, but if you quiet your lazy bits and get meditative about it, you may actually enjoy it. I did.<\/p>\n

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So how do you eat pickled purslane? Kevin suggests serving it with sandwiches or charcuterie. I like it straight out of the jar…I’ve found it to be a welcome addition to scrambled eggs and enjoy it tossed into salads, too.<\/p>\n

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4.41<\/span> from 5<\/span> votes<\/div><\/div>\n<\/div>\n

Recipe for Pickled Purslane<\/h2>\n
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Kevin's recipe is below...I simplified it a bit by omitting the fennel seeds, coriander, and allspice berry and it was still amazing. I may add more garlic and an additional chili pepper next time.<\/span><\/div>\n
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Servings: <\/span>1<\/span> quart<\/span><\/span><\/div>\n\n\n\n