Pickled Purslane Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated March 26, 2019
20130820-foraged-purslane-picklejars.jpg
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 Details

Pickled Purslane Recipe

Active 5 mins
Total 10 mins
Serves 16 to 20 servings
Makes 1 quart
Cook Mode (Keep screen awake)

Ingredients

  • 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

Directions

  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)
33Calories
0gFat
8gCarbs
0gProtein
×
Nutrition Facts
Servings: 16 to 20
Amount per serving
Calories33
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 60mg3%
Total Carbohydrate 8g3%
Dietary Fiber 0g0%
Total Sugars 8g
Protein 0g
Vitamin C 3mg15%
Calcium 10mg1%
Iron 0mg0%
Potassium 23mg0%
*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.)

More Serious Eats Recipes