MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pickled Purslane
Categories: Pickles
     Yield: 2 Cups

     2 c  Purslane leaves and stems
          -(approximate) (100 g)
     1 ts Salt; divided
   1/2 c  White wine vinegar
     2 c  Mason jar; fresh from the
          -dishwasher or sterilized
          -with boiling water

 Pick the leaves from the purslane stalks. Set the leaves aside. Cut
 the stalks into 3" pieces that will easily fit in the jar.

 Put the stalks in a small sauce pan with 1/2 ts salt and 1 cup water.
 Bring to a boil and cook for three minutes. Pour off the water. Set
 the stalks aside to cool for about 10 minutes.

 Put the cooked stalks and leaves in your prepared jar. Add 1/2 ts
 water, 1/2 cup vinegar, and 1/2 cup water. The liquid should cover
 the purslane.

 Firmly affix the lid and label the jar. Leave in refrigerator for 2-3
 days.

 Consume pickled purslane within a month of opening the jar.

 Recipe by Marissa Nicosia

 Recipe FROM: <https://rarecooking.com/2020/08/04/
 to-pickle-purslane-or-littice-stalks/>

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