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.
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.
