Note: You can use regular distilled white vinegar or apple cider vinegar in place of rice wine. If using distilled or cider vinegar, decrease vinegar to 1 cup and increase water to 2 cups.
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About This Recipe
|Yield:||Makes 1 quart of pickled purslane|
|Active time:||5 minutes|
|Total time:||10 minutes|
|Special equipment:||Quart-sized jar|
- 1 quart picked purslane tips, tough stems removed
- 1 1/2 cups water
- 1 1/2 cups rice wine vinegar (see note above)
- 3/4 cup sugar
- 2 teaspoons salt
Pack purslane tips into a quart-sized sealable glass jar. Heat water, vinegar, sugar, and salt in a medium saucepan until steaming hot but not simmering, stirring to dissolve sugar. Pour liquid over purslane (you may have more liquid than you need, fill the jar to the brim). Seal jar tightly and refrigerate until cool. Pickled purslane can be eaten immediately or kept for up to 2 months in the refrigerator.