Pickled Purslane


1 quart purslane stems and leaves
1 quart apple cider vinegar (or leftover pickle juice)
3 garlic cloves, sliced
10 peppercorns
1 tablespoon kosher salt


1. Clean the purslane stems and leaves by rinsing with fresh water. 
2. Cut into one-inch pieces and place in clean jars with lids. 
3. Add the spices and pour the vinegar over the purslane. 
4. Keep this in the refrigerator and wait at least two weeks before using. Serve as a side dish with omelets and sandwiches.