Pickled Purslane
Ingredients
- 1 quart purslane stems and leaves
- 3 garlic cloves, sliced
- 1 quart apple cider vinegar
- 10 peppercorns
Instructions
Clean the purslane stems and leaves by rinsing with fresh water. Cut into 1" pieces and place in clean jars with lids. Add the spices and pour the vinegar over the purslane. Keep this in the refrigerator and wait at least two weeks before using. Serve as a side dish with omelets and sandwiches.