Pickled Purslane

Step 1

Put the garlic clove into the bottom of a quart jar. Pack the purslane on top of the garlic.

Step 2

In a saucepan, combine the water, vinegar, pickling salt, and sugar. Bring to a boil.

Step 3

Pour the brine over the purslane, making sure to submerge all the purslane under the brine.

Step 4

Seal the jar and place in the refrigerator for at least 3 days before eating.