1/2 cup non-iodized salt
8 cups of ice-cold water
6 to 8 cups purslane stems
4 large onions
3 cups apple cider vinegar
4 cups organic cane sugar
2 tbsp. mustard seeds
1 tsp. turmeric
2 cups water
mason jars with lids
(After picking the purslane quickly rinse through water. Be sure to save the purslane leaves to toss into salads, add to omelets or you blanch them then freeze for the winter.)
(Fill jars with fresh garlic and or fresh dill before continuing with the below instructions.) Mix the salt and the ice water in a large bowl.
Chop the purslane into 1-3” pieces. Peel and thinly slice the onions. Place the purslane and onions into the ice water brine and chill them in the refrigerator for minimum 1 hour.
Mix the apple cider vinegar, sugar, mustard seeds, turmeric and two cups of water together in a stock pot. Heat the mixture until it boils, stirring occasionally.
Add the chilled purslane and onions to the boiling mixture using a slotted spoon. Bring back to a boil and continue boiling for five minutes. Remove the pan from the heat and allow the entire mixture to cool in the pan.
Spoon the purslane and onions into mason jars using a slotted spoon then add the juice to each jar. Seal tightly and keep refrigerated.