RECIPE: Purslane Quick Pickles

Author:

Category:

For more info on using weeds, read Rebecca Gilbert: Foraging Farmer

Whole purslane has thick, crunchy red stems and small, succulent, green oval leaves and may be quick pickled for an interesting textural contrast. Purslane is an extremely nutritious plant with more vitamin C, vitamin E, and omega 3s than most other greens, and a range of minerals including iron and calcium. It has a delicious mild lemony flavor. It also provides a good base for experimenting with wild herbs and spices. Try a sprig of yarrow or a twig of juniper, Rebecca suggests.

Ingredients

Purslane

Water

Vinegar

Directions

Mix up a brine by combining vinegar and water, half and half. Any kind of vinegar may be used; each will add its unique flavor. Add any herbs and spices you like, somewhat sparingly, as the flavors tend to become stronger in the pickle. Salt is optional, as is some form of sweetener. Pack the purslane loosely into a jar and cover with the brine. Leave at room temperature and use that day, or refrigerate overnight or longer, up to several weeks.

Latest Stories

QUIZ: Mother Nature’s Carbon Capture

Mother Nature's Carbon CaptureWhat percentage of the world’s carbon emissions is absorbed by oceans and forests?...

RECIPE: Mushroom Farro Soup with Root Vegetables

Plant-based soups with mushrooms offer a umami-quality that can be as satisfying as meat. Here, dried...

Could Beach Plums Be The Next Local Food Craze?

Picture this: Dark gnarled branches buried in sand forming dense twiggy colonies along the barrier sand...

QUIZ: How Many Heat Pumps?

Quiz: How Many Heat Pumps?A goal of The Vineyard Way Climate Action Plan is to reduce...

“Panel” Discussion: Your Questions About Solar Answered

Whether you’re motivated out of concern for the environment or just want to keep your “utilities”...

“Panel” Discussion: Your Questions About Solar Answered

Whether you’re motivated out of concern for the environment or just want to keep your “utilities”...
Catherine Walthers
Catherine Walthers
Catherine Walthers is a freelance writer and author of four cookbooks. “Now that I’ve learned to grow my own microgreens, my goal for 2021 is not to buy another plastic laundry or dish detergent container, thanks in part to my discovery of GoGo Refill in Portland, Maine.”

Read More

Related Articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here