Edible Weeds: Purslane

Ingredients

• 150 grams of purslane leaves, including stems if desired
• 3 or 4 sprigs of dill
• 1 fresh or dried chili pepper
• 1 clove of garlic, crushed
• 1 1/2 cups of white wine vinegar (use whatever vinegar you have on hand)
• 1 1/2 cups of water
• 1 teaspoon of salt
• 1/2 teaspoon of dill seeds
• Black pepper to taste
• 1/2 teaspoon of coriander seeds
• Allspice berries