Purslane is a green leaf vegetable that is similar to basil in appearance. Though considered widely as a weed, purslane has been gaining ground as a very healthy food sought after by health enthusiasts. Purslane contains high amounts of omega-3 fatty acids as well as a significant amount of vitamins, minerals, and nutrients. All this contributes to purslane being a popular choice among people who are trying to lose weight while looking for an alternative foodstuff with low calorie content. Purslane also contains a significant amount of antioxidants, which helps prevent certain types of cancer. For this recipe, we will be using purslane to pickle, for a healthy dish that can last for a very long time.
500 grams fresh purslane
1 teaspoon fennel seeds
1 teaspoon coriander
1 chilli pepper, dried then chopped
1 clove of garlic, finely minced
1 cup white wine vinegar
1 teaspoon black peppercorns, ground
salt to taste
pepper to taste
Thoroughly wash the purslane in running water then tightly pack in a container with a sealable lid. Pack the purslane with the garlic and chilli then set aside.
In a saucepan, bring water to a boil then add the rest of the ingredients. Simmer for 1 hour. Allow to cool for a brief period, then add to the purslane and seal. Keep for at least a week before consuming.