By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
10 cal · 10 min
Pickled Purslane
Recipe GLPRe82195e17fd683
A crisp, tangy pickled vegetable condiment made with fresh purslane tips preserved in a sweet and savory rice vinegar brine. This bright, acidic accompaniment complements spiced Indian dishes and adds a refreshing crunch to meals. Ready in just 10 minutes, it keeps well in the refrigerator.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 quart purslane tips, tough stems removed
1½ cups water
1½ cups rice wine vinegar
¾ cup sugar
2 teaspoons salt
Directions
Rinse the purslane tips thoroughly under cold water and pat dry. Trim away any tough or woody stems, keeping only the tender tips and leaves.
In a medium saucepan, combine the water, rice wine vinegar, sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely.
Once the brine is boiling, remove from heat and let cool for 2-3 minutes.
Place the cleaned purslane tips into a clean jar or container. Pour the warm brine over the purslane, ensuring all the tips are submerged.
Allow the pickled purslane to cool to room temperature, then cover and refrigerate. The pickle will be ready to serve immediately but tastes best after a few hours of chilling, when the flavors have melded.
Comments
Purslane is the sticking point: it's not a regular produce item at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger in Charlotte, so expect a trip to a farmers market or specialty grocer. The rest—water, rice vinegar, sugar, salt—are pantry staples everywhere. At roughly $3–$5 for a bunch of purslane plus vinegar and sugar, you're looking at 30 cents to 50 cents per serving, which is honest. The stated 10 minutes assumes purslane is washed and ready; add 5 minutes for rinsing and trimming. This keeps for weeks in the refrigerator, making it a smart condiment for hot-weather eating, but it's not a main dish—it's a side or garnish that rewards patience to source the greens.
Sign in or create a free account to add your review.
