Purslane

For weeks now, at the farm share I've been eyeing the purslane that is growing like, well, a weed, in the kale patch. Last week they said we could pick it, but I didn't have time. This week I planned for it and picked about half a pound of it. It's ubiquitous and does well as a ground cover in between crops. I had pickled some once before but couldn't find the recipe so I made this one instead. I used a mixture of white, cider and rice wine vinegar because I didn't have enough of the cider vinegar for a double batch. Also, the dill at the farm is fully in flower and that's perfect for making pickles as a few flower heads per jar works better than dill seeds.

In the share was the beginning of a cucumber crop and, with a couple of cucumbers from my patio garden, I made one pint of dill pickles that I didn't process in the canner. Instead, I'm treating them as refrigerator pickles, just like the purslane. I'll let them sit for a week before tasting them. I'm sure there will be more cucumbers in the next share and maybe I'll plan to make bread and butter pickles then.