Wednesday, October 10, 2012

pickled purslane


When I was reading about the effects of Omega fatty acids on the body and brain. I read about Purslane, a weed that grows wild in these parts. It is a noteble source of Omega 3's. I looked in my garden. Purlsane was abundant and ready to be picked. I picked a bunch, cooked some, and put some in my salad. I then decided to preserve some for later use.

It is actually pretty good for a weed.


1 quart purslane stems and leaves
3 garlic cloves, sliced
1 quart apple cider vinegar
10 peppercorns

Clean the purslane stems and leaves by rinsing with fresh water.
Cut into 1" pieces and place in clean jars with lids. Add the spices
and pour the vinegar over the purslane. Keep this in the refrigerator
and wait at least two weeks before using. Will keep for up to a year.

PS. There is a weed similar to purslane called spurn which can be poisonous.
 Below is a link to a blog that talks about the difference along with some great photos.
spurge vs purslane


  1. Very interesting recipe, I don't think I have ever had Pickled Purslane, but I would love to try it. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Hmmm, interesting! I love to juice purslane. I wonder if it could be lacto-fermented? It's all gone for this year, but I'll look forward to next summer. Thanks!