Recipes > Preserves & Pickles > To pickle Purslain

To pickle Purslain


Take the thickest stalks of purslain, lay them in salt and water six weeks, then take them out, put them into boiling water, and cover them well; let them hang over a slow fire till they be very green, when they are cold put them into pot, and cover them well with beer vinegar, and keep them covered close.


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English Housewifry (1764).

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