These are some of the fresh vegetables I brought home from church this morning. Our garden is doing quite well.
One of the wonderful things that comes from our church garden is purslane, a highly nutritious and wonderful plant.
Come see what I did with it.
I feel I should caution you though,
<quote, Beware of spurge, a different-looking poisonous creeping wild plant that sometimes grows near purslane. The stem is wiry, not thick, and it gives off a white, milky sap when you break it. If you're very careless, you may put some in your bag along with purslane, because they sometimes grow together on lawns, gardens, and meadows. end quote>
Some consider purslane to be the bane of their garden because it will go crazy and take it over. It's just too nutritious and delicious to be treated like a weed so I hunted around and found some wonderful recipes, one of them is for pickled purslane.
It couldn't have been easier. The hardest part was to curb my snacking on it so I'd have enough to pickle.
Wash and drain the purslane real good. I also washed the olive jar with scalding hot soapy bleach water.
To one quart of pickle juice add 3 cloves of garlic and 10 peppercorns.
For the pickling juice, you can use either one quart of apple cider vinegar or old pickle, jalapeno juice etc. I had some juice left from some jalapeno stuffed olives. After taking a few sips of it I figured that would be great.
Add the purslane to the jar. I gently tamped the purslane down as I added it to the jar. I wanted to get a lot in but I didn't want to damage it either.
Then I decided the olive juice wasn't spicy enough so I added a small red chili pepper to the jar.
Yikes!! hope I didn't make a mistake.
Pour what ever pickling juice you choose into the purslane filled jar.
I ran a table knife around and down the inside of the jar to release any air pockets.
Put away in the refrigerator for at least two weeks.
Hope I don't regret adding that chili pepper.
Serve as a side dish with omelets and sandwiches.
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1 quart purslane leaves and stems; cut into 1-inch pieces
1 quart apple cider vinegar, or old pickle, jalapeno juice
3 cloves garlic; sliced
Clean the purslane stems and leaves by rinsing with fresh water. Cut into1" 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.
** Exported from Now You're Cooking! v5.87 **
And that's that