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.
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
- 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
- Combine all ingredients and refrigerate overnight before enjoying.
- Keeps about 1 month in the refrigerator.
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