Pickled Purslane with Chilli is a traditional American recipe for a classic garnish or accompaniment of purslane stalks with dill and chilli pickled in white wine vinegar. The full recipe is presented here and I hope you enjoy this classic American version of: Pickled Purslane with Chilli.
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Ingredients:
225g purslane stalks, sliced to fit vertically in a 600ml jar
1 sprig of dill
1 fresh birds' eye chilli, split lengthways
10 tbsp white wine vinegar
10 tbsp water
1 1/2 tsp pickling salt
1 garlic clove, sliced
4 black peppercorns
2 allspice berries
Method:
Pack the purslane stalks so they stand vertically in a washed and sterilized jar. Slip the dill head and chilli down the slide of the jar and set aside.
In the meantime, combine the vinegar, water, salt, garlic, peppercorns and allspice berries in a non-reactive pan. Bring to a boil, stirring constantly to dissolve the salt. Take off the heat and immediately pour over the purslane. Cover the jar with a vinegar-proof lid. Allow to cool then set the jar in the refrigerator to mature for at least 1 week before eating the purslane.
If kept refrigerated the pickle will last for several months.
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