Pickled Purslane Recipe

Photograph: Yossy Arefi

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.

Recipe Facts

Active: 5 mins
Total: 10 mins
Serves: 16 to 20 servings
Makes: 1 quart

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  • 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


  1. 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
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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.)