Sea Purslane Pickle

sea-purslane-pickle-recipe

The Sea Purslane, Atriplex (Halimione) portulacoides is at its best at the moment down here in East Devon. Large swathes of the ‘silver crisps’ adorn the estuary. I always pick my sea purslane on the high ground, as the leaves are better quality than ones spent under water. They’re also a lot cleaner.

Just grab a handful of the young leaves at the top and snip with scissors. The top 3-4cms is what you are after, as they usually have a succulent young stem. Further down and the plant becomes woody, and the leaves less fresh.

Ingredients

  • 200g sea purslane leaves and shoots
  • 400ml red wine vinegar
  • 1/4 cup caster sugar
  • 1tsp juniper berries
  • 1tsp ground hogweed seed
  • ½tsp fennel seeds
  • ½tsp cloves

Suggested Instructions

Combine all ingredients in a pan with vinegar and simmer for 10 minutes, then bottle in clean, sterile jars.

Makes: 200g

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