Posted by: hearttohearthcookery | September 18, 2014

Pickle-Bears an Egg

IMG_9861-002   The first pickle for the receipt (recipe) To pickle pursland is made with salt & water as will bear an egge.   I am using a small salt glazed crock, as my quantity is demonstration size.  I filled the crock with water, added the egg which immediately sank to the bottom and then added salt slowly, stirring well after each addition, until the egg floated.  The boiled, tender purslane lays in this pickle for 24 hours.

Visit my website at:   www.hearttohearthcookery.com


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