Ingredients
- purslane
- water
- vinegar
Instructions
- 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.