To Pickle Purslain

Method

‘Take Purslane, Stalks and all, boil them in fair Water, and lay them to dry upon a Linen Cloth. When they are thorough dry put them into Gally-pots and cover them with White-wine Vingar in which Salt has been dissolved.’ Pickled purslane is still made and sold in jars in France.

This old recipe is from Carter, 1736.

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