6 Veggies You Never Knew You Could Pickle

Why stick with cucumbers when pickled chard stems, rhubarb, and edible weeds are calling?

By Jean Nick


Pickle those onions!Pickled Purslane
As promised, here's the edible weed I mentioned earlier. Purslane leaves contain more omega-3 fatty acids than some fish oils and are rich in vitamin A, vitamin C, and a number of other antioxidants. The fleshy leaves and stems have a salty, lemony flavor, and pickles made from the weed are perfect on sandwiches.

1 pound purslane
1/2 cup vinegar
1/4 cup water
1 teaspoon sea salt
2 Tablespoons spices of your choice*
1 clove of garlic

*Try one or a combination of the following: dill seed, coriander seed, peppercorns, crushed red pepper, mustard seed, or allspice.

1. Fill a jar with your purslane.

2. Mix the seasonings with the vinegar and pour that over the purslane, adding water if needed to cover all your green weeds.

3. Cover the jar and store in the fridge for at least a week, chilling fat stems for at least a couple of weeks, to develop flavor. As long as the purslane is completely covered with vinegar, it will keep for at least a year.

Puslane imae: (cc) Bob Richmond/Flickr