Ingredients
- 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
Directions
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.