Pickled Purslane

Source: Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving By Kevin West


  • 1/4 pound purslane leaves, picked from the stems
  • 3 or 4 fresh dill fronds
  • 1 fresh or dried chili pepper
  • 1 clove garlic, crushed or use a minced scape
  • 1 1/2 cups white-wine vinegar (I used raw apple cider vinegar instead)
  • 1 1/2 cups water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dill seeds
  • 1/4 teaspoon black peppercorns, crushed
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds
  • 1 allspice berry


Rinse and drain the purslane leaves. Pack them into a scalded wide-mouth quart jar with the dill fronds, chili, and garlic. Combine the remaining ingredients in a saucepan, and bring to a boil. Pour into the jar to cover the purslane completely. Seal, and allow to cool. Store in the refrigerator for at least a week before using. This will keep for up to several months. This is great as a relish or in place of sauerkraut. You can try this recipe with beets or kohlrabi.