Pickled Purslane
About this recipe
Purslane can be found sprawling in your garden. Looking closely similar to a succulent with its thick stem and dense leaves. Perfect for pickling because it is crisp and subtle in flavor, not bitter and very healthy for you as well. Packed with sodium,potassium,vitamin c, iron and potassium. This is a great way to preserve it.
Ingredients
- 3.5 cups Purslane cut into 2-inch pieces
- 1.5 cups Apple cider vinegar
- 1.5 cups Water
- 3 Star Anise
- 1.5 inch piece Asian ginger sliced
- 1 tsp Juniper Berries
- 3 tbsp Sprucetip Sugar
- 2 tbsp Sea Salt
Instructions
- Combine apple cider vinegar and water in a pot and bring to a boil.
- Place the rest of the ingredients in a quart jar alternating with purslane.
- Pour hot liquids over and seal.
- Let sit for at least a month.
Ozarks Foragers Cooking Guide
I am writing a comprehensive cookbook about foraging and cooking Ozarks foraged foods. As an experienced wild foods chef with almost 15 years of experience cooking, I have decided it is time to share my accumulated knowledge with other aspiring wild foods chefs. This book will take a deep dive into foraging, fermenting, and cooking Ozarks wild foods.
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