Pickled Sea Purslane is a traditional British recipe for a dish of wild sea purslane leaves preserved by pickling in lightly-spiced vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Sea Purslane.
Simmer the sea purslane leaves in salted water for 2 minutes to blanch then drain and set aside to cool a little.
Add the vinegar, water, sugar, mustard seeds, peppercorns, ginger and cloves to a saucepan and bring to a boil. Reduce to a simmer and cook for 15 minutes. Arrange the sea purslane leaves in a warmed screw-top jar, pour the boiling vinegar solution into the jar. Cover, close and seal.
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