Subj : Pickled Purslane To : All From : Ben Collver Date : Sat Jun 29 2024 09:48:03 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pickled Purslane Categories: Pickles Yield: 2 Cups 2 c Purslane leaves and stems -(approximate) (100 g) 1 ts Salt; divided 1/2 c White wine vinegar 2 c Mason jar; fresh from the -dishwasher or sterilized -with boiling water Pick the leaves from the purslane stalks. Set the leaves aside. Cut the stalks into 3" pieces that will easily fit in the jar. Put the stalks in a small sauce pan with 1/2 ts salt and 1 cup water. Bring to a boil and cook for three minutes. Pour off the water. Set the stalks aside to cool for about 10 minutes. Put the cooked stalks and leaves in your prepared jar. Add 1/2 ts water, 1/2 cup vinegar, and 1/2 cup water. The liquid should cover the purslane. Firmly affix the lid and label the jar. Leave in refrigerator for 2-3 days. Consume pickled purslane within a month of opening the jar. Recipe by Marissa Nicosia Recipe FROM: MMMMM .