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Pickled Purslane

A 1900 recipe for pickled purslane: thick purslane stalks are par-boiled tender, placed in a crock with cloves and cinnamon, and repeatedly covered with a boiled, cooled brine of sugar and vinegar.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 302 (falt i det fri)

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About the dish

Portulakk (sommerportulakk) var en vanlig hage- og saltplante i eldre norsk og europeisk kjøkken, her syltet som et syrlig-søtt tilbehør i Erken og Steens «Kogebog for skole og hjem» (1900). Den gjentatte overhellingen med oppkokt, avkjølt lag er en tradisjonell teknikk for gradvis å trekke sukkerlagen inn i de faste stilkene. Bruk rent utstyr og oppbevar kjølig; følg gjeldende råd for mattrygghet ved sylting.

How to make it

  1. 1

    Clean the stalks

    Remove the leaves and the thin stalks. Wash the thick stalks, cut them to equal lengths and bundle them together.

  2. 2

    Par-boil

    Put the bundles in boiling water and boil until just tender. Turn them out onto a cloth so the water drains off well.

  3. 3

    Place in a crock

    Place the stalks in a crock together with the cloves and cinnamon.

  4. 4

    Boil the brine and pour over

    Boil the sugar and vinegar until the brine is clear, cool it and pour it over the purslane.

  5. 5

    Repeat the steeping

    After a few days the stalks are lifted out, the brine is brought to a boil again, cooled and poured back over the stalks. Repeat this 2–3 times. Tie up the crock.

Changes from the original

Mengder omregnet til metrisk (½ l = 5 dl). Prisløs ingrediensliste. Fremgangsmåten er beholdt ordrett i innhold, delt opp i trinn.

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Frequently asked questions

What is purslane?
A succulent leafy plant with thick, juicy stalks that was used both as a salad and as a pickled side dish in older kitchens.
Why is the brine poured over several times?
Repeated re-pouring with boiled, cooled brine lets the sugar penetrate gradually into the firm stalks and gives better keeping quality.

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