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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 614)~83% of the text changedremovedadded
1 kg portulakkstilker (bare de tykke stilkene). kg. portulakstilker 1 kg sukker. 0,5 l eddik. kg. sukker ½ l. eddik 1 stk kanelstang (lite litet stykke hel kanel). kanel 4 stk å 5 hele nellikspiker (4–5 stk). Fjern blad nelliker. Bladene og tynne stilker. Vask de tynde stilker tages væk; de tykke stilkene, skjær dem vaskes, skjæres like lange og bind dem sammen i bunter.. Legg buntene bundtes sammen, lægges i kokende vann vand og kok dem så koker, til de er saa vidt møre. Ta dem opp på møre, lægges op i et klede så vannet får trekke klæde, forat vandet kan trække godt av.. Legg stilkene av. Lægges i en krukke sammen med nellik og kanel.. Kok sukker kanel. Sukkeret og eddik eddiken koker, til laken det er klar. Avkjøl den klart, avkjøles og hell den heldes over portulakken.. Når det portulakken. Naar dette har stått noen dager, tas staat nogen dage, tages stilkene opp. Gi laken op; sausen faar igjen et oppkok, avkjøl opkok, avkjøles og hell den over stilkene igjen. Gjenta dette 2–3 ganger.. Bind heldes atter over krukken og sett den kjølig. stilkene. Dette gjentages 2 å 3 ganger. Overbindes.

Note on Modernised

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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