Pickled Sea Purslane RecipeOrigin: Britain Period: Traditional |
Ingredients
350g sea purslane leaves 
Pickled Sea Purslane Preparation:Method:Simmer the sea purslane leaves in salted water for 2 minutes to blanch then drain and set aside to cool a little. Add the vinegar, water, sugar, mustard seeds, peppercorns, ginger and cloves to a saucepan and bring to a boil. Reduce to a simmer and cook for 15 minutes. Arrange the sea purslane leaves in a warmed screw-top jar, pour the boiling vinegar solution into the jar. Cover, close and seal. |
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