Pickled Purslane

1 quart purslane stems and leaves
3 garlic cloves, sliced
1 quart apple cider vinegar
10 peppercorns

Clean the purslane stems and leaves by rinsing with fresh water.
Cut into 1" pieces and place in clean jars with lids. Add the spices
and pour the vinegar over the purslane. Keep this in the refrigerator
and wait at least two weeks before using. Serve as a side dish with
omelets and sandwiches.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/