Pickled Purslane Recipe

Name: Pickled Purslane Recipe
Total time: 10 min
Ingredients: 1 quart picked purslane tips, tough stems removed; 1 1/2 cups water; 1 1/2 cups rice wine vinegar (see note); 3/4 cup sugar; 2 teaspoons salt

By

J. Kenji López-Alt

Updated Mar. 26, 2019

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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.

Active: 5 mins

Total: 10 mins

Serves: 16 to 20 servings

Makes: 1 quart

Rate & Comment

1 quart picked purslane tips, tough stems removed
1 1/2 cups water
1 1/2 cups rice wine vinegar
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.

Special equipment

Quart-sized jar

Nutrition Facts (per serving)
33	Calories
0g	Fat
8g	Carbs
0g	Protein

Nutrition Facts
Servings: 16 to 20
Amount per serving
Calories	33
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 60mg	3%
Total Carbohydrate 8g	3%
Dietary Fiber 0g	0%
Total Sugars 8g
Protein 0g
Vitamin C 3mg	15%
Calcium 10mg	1%
Iron 0mg	0%
Potassium 23mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pickled Purslane Recipe

Special equipment

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