The purslane grew particularly large this year, so I was able to harvest enough for another recipe test. Several English herbals from the late 16th C mention purslane in vinegar but I went with a 17th C recipe. There were two of interest: one used salt and the other used sugar along with the vinegar. I prefer briny pickles to sweet, but had already preserved some purslane in salt, so decided to try the following recipe, which comes from the blog Give It Forth. Unfortunately I don’t have access to the whole cookbook as it is not available to me on-line, and I couldn’t find a copy of the 2010 printed version. No matter: the recipe itself is quite straightforward.
Purslain pickled. (The English And French Cook, 1674)
Gather them at their full growth, but not too old, parboil them and keep them in White wine Vinegar and Sugar.
I did change the recipe a bit on the advice of the blog author, and used apple cider vinegar instead of white wine vinegar.
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