Thursday, July 25, 2013

Chinese-Style Pickled Purslane

½ cup of white vinegar or apple cider vinegar
2 Tbsp. sugar
½ tsp. salt
¼ cup water
Handful of purslane
1. Combine vinegar with sugar, salt and water in a nonreactive bowl, stirring vigorously with a wooden spoon.
2. Add the purslane to the brine.
3. Soak for at least two hours, chilled in refrigerator, before serving.

Ava Chin, a professor of creative nonfiction and journalism at the College of Staten Island, lives in Park Slope, Brooklyn. The Urban Forager runs every other Saturday.

From the NY Times column: The Urban Forager


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