Pickled Sea Purslane II RecipeOrigin: Britain Period: Traditional |
Ingredients
1l sea purslane leaves and stalks
Pickled Sea Purslane II Preparation:Method:Wash the sea purslane well then bring a pan of unsalted water to a boil. Add the pruslane and blanch for 3 minutes, or until the stalks are tender. Immediately drain in a colander and refresh under cold running water. Pack the blanched sea purslane into jars. Take enough vinegar to cover the horseradish then mix in 1 tsp good sea salt per 300ml vinegar. Add the vinegar to the jars so the sea purslane is completely covered. Seal with vinegar-proof lids and store for at least 1 month to mature before use. This recipe is based on one published by Charles Carter in his Accomplish'd Housewife, London, 1736. |
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