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Pickled Purslane
Preserves
Historic

Stalks of Golden Purslane, parboiled and preserved in vinegar with sugar (Murrell 1638, WM 1658, Evelyn 1699)


Original Receipt in WM 1658;

To Pickle Purslaine.
Take Purslaine, stalks and all, boyl them tender in faire Water, then lay them drying upon linning Cloaths, then being dryed, put them into the Galley-pots and cover them with wine Vinegar mixt with Salt, and not make the Pickle so strong as for Cucumbers.




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