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