This sweet and spicy purslane refrigerator relish is made with foraged purslane (a delicious common weed), sweet and hot peppers, and onions in an apple cider vinegar brine; it is lightly sweetened with coconut sugar.
How to Identify Purslane
Purslane (portulaca oleracea) is a common garden weed, and is also found along roadsides in most of North America (although it is not native). It is generally found in full sun during hot summer days.
Purslane is a sprawling plant growing from a central taproot, and generally grows only a few inches tall. It has thick, fleshy red or green stems and succulent leaves with smooth edges.
Purslane Look-Alikes
Spurge is another sprawling weed with a central taproot that is sometimes mistaken for purslane, but if you pay attention to details, you will see that they are easy to distinguish.
First of all, spurge does not have thick, succulent leaves, but has thin leaves. Break open the spurge stem and you will notice a white latex liquid which is not found in purslane.
How to Make Sweet and Spicy Purslane Refrigerator Relish
This delicious refrigerator relish is easy to make. While it can be eaten immediately, it benefits from sitting in the refrigerator for a day.
Once you’ve foraged your purslane, you’ll just chop it, along with sweet and hot peppers, and onions. Then simply mix it with apple cider vinegar, spices, and coconut sugar for a tasty condiment.
Enjoy your purslane relish on hot dogs, hamburgers, or mix with mayonnaise or sour cream for a wonderful tartar sauce for fish. Or just do what I’ve been doing – each it by the spoonful!
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Sweet & Spicy Purslane Refrigerator Relish
Ingredients
- 1 cup purslane leaves and stems, finely chopped
- 1 large onion, finely chopped
- 1 – 2 jalapeno pepper, finely chopped
- 1 cup sweet peppers, finely chopped any color pepper
- 3/4 teaspoon sea salt
- 3 tablespoons coconut sugar
- 1/2 teaspoon mustard seed
- 1/2 teaspoon celery seed
- 1/4 teaspoon powdered ginger
- 1/4 cup apple cider vinegar
Instructions
- Combine all ingredients and refrigerate overnight before enjoying.
- Keeps about 1 month in the refrigerator.
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Kristen says
I’ve been juicing purslane this year, as I don’t love the taste of it alone. This sounds like a great way to eat lots of it… it’s so nutritious & I always think it’s such a waste if I don’t use it. Thanks for the great idea!
Susan Vinskofski says
You’re welcome; I hope you enjoy it!!
S says
I like purslane but I haven’t been able to find it in Florida. If I made this relish, I would sweeten it with a keto sweetener since this is my diet these past years. I think it would work just as well.
Susan Vinskofski says
Yes, a keto sweetener would work just fine!
M says
I live in Florida and can’t seem to escape the plant. It pops up everywhere in our yard and gardens. I’m positive no one sells it but have found that it grows where there has been disturbance in the soil, such as gardens and plowed fields.
W Green says
How long would I need to water bath this to can it? Or if it needs pressure canning, what pressure and how long?
Thank you.
Susan Vinskofski says
To make this into a canning recipe, there would be a few extra steps. I would recommend soaking the vegetables in salt water in the frig overnight, and then drain and rinse, so that they will stay crisp. Then bring the vinegar and sugar to a boil (you would probably need a little more vinegar than the refrigerator relish calls for), add the drained vegetables, return to a boil and then remove from the heat. You can now can in a boiling water bath for 10 minutes for pints.
Joy M says
I have a bumper crop of purslane in my garden this year. I really appreciate its ability to shade the soil and hold in moisture. What do you think of fermenting purslane? Have you tried it and, if so, any tips?
Susan Vinskofski says
I haven’t tried fermenting purslane, but I love the idea and think it would be wonderful!!!
Patrick says
Off to hunt for purslane now!
Susan Vinskofski says
It’s really tasty and crunchy in salads as well!
Maggie says
I never would have thought to use purslane in my kitchen!
Susan Vinskofski says
Give it a try and let me know what you think!
Katie says
I have a bunch of purslane growing and I’ve always meant to do something with it! This is a great way to utilize it – thank you!
Susan Vinskofski says
You’re so welcome. I often eat it as is when I’m out in the garden.
Leigh says
I’m still working on foraging. I’m afraid I’m going to end up grabbing the wrong plant and keeling over. I’m getting better with it but not great. Thanks for the information on the different plants!
Susan Vinskofski says
Just be careful to pay attention to details and you’ll be fine!
Dusty says
This looks so delicious. I have never had it or heard of it.
Susan Vinskofski says
In my experience once I learn about a new plant, it suddenly appears everywhere!!! LOL
S says
If I buy a purslane plant, will it grow like wildfire like basil often does?
Susan Vinskofski says
Purslane will likely spread if planted in the ground. Does it not grow as a weed where you are?