Heart to Hearth Cookery

Pickling Purslane

This past weekend I used Gervase Markham’s receipt Of preserving sallats to pickle the purslane that I had weeded from a garden.  The purslane were boiled, drained, and “spread upon a table” (pictured left) and “a good store of salt thrown over them”  This purslane when “cold” will be “closed up in earthern pots” in a “pickle” made “with water, salt, and a little vinegar”.  The purslane will then be ready to “serve …forth as the occasion shall serve” 

This is one of many preserving demonstrations that I do over the summer months.

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