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Pickled Purslane

Erken's recipe for sweet-pickled purslane: thick stems are parboiled, layered in a crock with clove and cinnamon, and repeatedly covered with a brine of 1 kg sugar and ½ l vinegar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 614 (falt i det fri)

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About the dish

Purslane (Portulaca) was grown in Norwegian kitchen gardens, and the thick stems were sweet-pickled in vinegar as an accompaniment to meat dishes, much like pickled cucumbers.

How to make it

  1. 1

    Clean the stems

    Remove the leaves and thin stems. Wash the thick stems, cut them to equal lengths, and tie them together in bundles.

  2. 2

    Parboil

    Place the bundles in boiling water and cook them just until barely tender. Lift them onto a cloth so the water drains off well.

  3. 3

    Place in the crock

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

  4. 4

    Boil the brine

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

  5. 5

    Repeat the boiling

    After a few days, lift out the stems. Bring the brine back to a boil, cool it, and pour it over the stems again. Repeat this 2–3 times.

  6. 6

    Storage

    Tie a cover over the crock and set it in a cool place.

Changes from the original

Measurements converted to modern units (½ l vinegar), and the method split into steps. The language of the steps has been modernized.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 614) → Modernisert~83% av teksten endretfjernetlagt til
1 kg. portulakstilker kg portulakkstilker (bare de tykke stilkene). 1 kg. sukker ½ l. eddik kg sukker. 0,5 l eddik. 1 litet stk kanelstang (lite stykke hel kanel kanel). 4 å 5 stk hele nelliker. Bladene nellikspiker (4–5 stk). Fjern blad og de tynde stilker tages væk; tynne stilker. Vask de tykke vaskes, skjæres stilkene, skjær dem like lange og bundtes sammen, lægges bind dem sammen i bunter.. Legg buntene i kokende vand vann og koker, til de er saa kok dem så vidt møre, lægges op i møre. Ta dem opp på et klæde, forat vandet kan trække klede så vannet får trekke godt av. Lægges av.. Legg stilkene i en krukke sammen med nellik og kanel. Sukkeret kanel.. Kok sukker og eddiken koker, eddik til det laken er klart, avkjøles klar. Avkjøl den og heldes hell den over portulakken. Naar dette portulakken.. Når det har staat nogen dage, tages stått noen dager, tas stilkene op; sausen faar igjen opp. Gi laken et opkok, avkjøles oppkok, avkjøl og heldes atter hell den over stilkene. Dette gjentages 2 å 3 ganger. Overbindes. stilkene igjen. Gjenta dette 2–3 ganger.. Bind over krukken og sett den kjølig.

Note til Modernisert

Mål er omgjort til moderne enheter (½ l eddik), og fremgangsmåten er delt i trinn. Språket i trinnene er modernisert.

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Frequently asked questions

Which parts of the purslane are used?
Only the thick stems. The leaves and thin stems are removed. The stems are washed, cut to equal lengths, and tied into bundles.
Why does the recipe take so long (about 3 days)?
Because the pickling is repeated: the sugar-and-vinegar mixture is poured over the stems and left for a few days, then the stems are lifted out, the brine is boiled again, cooled, and poured over anew — 2 to 3 times.
How much sugar and vinegar is needed for 1 kg of stems?
1 kg sugar and ½ liter vinegar, boiled together until clear and cooled, plus a small piece of whole cinnamon and 4–5 whole cloves in the crock.
How long should the stems be parboiled?
They are placed in boiling water and cooked only until barely tender, then lifted onto a cloth so the water drains off well before they go into the crock.

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