Recipe makes 1-2 quarts of relish, but adjust accordingly to the size of your own purslane harvest using these brine-to-produce ratios.
Ingredients
- Approximately 6 cups chopped purslane leaves and stems
- Optional: ½ cup chopped small daylily buds (the edible naturalized orange variety)
- Optional: 3 Tbsp rough-chopped yarrow leaves and a few clusters of intact yarrow flowers (wild or cultivated yarrow)
- 2 cups apple cider vinegar
- 1 cup water
- 1 Tbsp salt
- 1 cup white sugar
Preparation
Tightly pack the chopped purslane (and chopped daylily buds and yarrow leaves and flowers, if using) into clean jars, leaving an inch or more of headspace.
Combine all brine ingredients in a saucepan and set on the stove over high heat. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Remove brine from heat. While the brine is still hot, pour into the jars, packing the purslane down with a spoon as you go, if needed. Cover the purslane with brine by ¼ inch. Cover and allow to cool on the counter. Once the relish is cool, move to the refrigerator and chill for several hours. Serve as a side dish or as a topping for hot dogs and sausages. Relish will last up to one month stored in the refrigerator, but will lose its crunch after the first few days.
About this recipe
Note: Any leftover brine can also be stored in the refrigerator for several months and re-boiled for a later batch of relish.
