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Pickled purslane stems
By Leda Meredith for The Spruce Eat
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Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Canning Time
10
minutes
mins
Total Time
25
minutes
mins
Course
Side Dish
Cuisine
American
Servings
16
servings
Ingredients
1x
2x
3x
1
lb
purslane, with the leaves still attached to thestems
1
small
onion
1/2
cup
apple cider vinegar
1/4
cup
water
1
TBS
sugar or honey
1/2
tsp
salt (kosher or other non-iodized salts)
1/4
tsp
cumin seeds
1/4
tsp
coriander seeds
1/4
tsp
mustard seeds
2
allspice (whole)
Instructions
Click here for Instructions
(The Spruce Eats website)
Keyword
dairy-free
,
gluten free
,
make ahead
,
pickled
,
quick
,
vegan
,
vegetarian