Pickled Purslane

Special equipment

Quart-sized jar

Ingredients

serves Makes 1 quart of pickled purslane, active time 5 minutes, total time 10 minutes

• 1 quart picked purslane tips, tough stems removed
• 1 1/2 cups water
• 1 1/2 cups rice wine vinegar (see note above)
• 3/4 cup sugar
• 2 teaspoons salt

Procedures

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.