This easy pickle recipe was inspired by a similar radish pickle in Alicia Silverstone’s The Kind Diet. Instead of using a combination of vinegar and spices, this pickle uses only on ingredient: Umeboshi Plum Vinegar (also called Ume Plum Vinegar). It’s available in the Asian section of health food or natural food stores; you can also order it online from Eden Foods. The vinegar is excellent in many recipes and has incredible health properties. It’s a bit expensive, but a little goes a long way. These aren't really capers, but they taste similar and can be swapped for capers, pickles, or olives.
- ½ cup purslane leaves
- ¼ cup umeboshi plum vinegar
- ½ cup water
Other items needed: Small jam jar, band, cheesecloth.
- Clean purslane and separate all leaves until you have a full ½ cup of just leaves. Make sure all the leaves are separated, you don’t want clumps of leaves for this recipie. Use the stems for homemade broth or composting.
- Place leaves in jam jar. Add vinegar, then add water.
- Cover jar with cheesecloth and band.
- Let jar sit on counter for 24 hours, then move to fridge. Use within one week. I always use the picks as is, but if the pickles taste too salty for you, just rinse in water before using.
Use anywhere you need a salty bite similar to a caper or pickle. Serving ideas:
- Sprinkle in salads
- Add to olive oil for dipping bread
- Stir into tapenades and dips
- Top pastas, soups, or sautéed greens
- Top bloody mary drinks
This recipe now also appears on the Real Food Whole Health Blog Carnival: http://www.realfoodwholehealth.com/2012/06/fresh-bites-friday-june-15-2012/#more-2778