Remember that you can use both the stems and leaves since everything is edible. Cut the purslane into small pieces of about 2 cm and place it in a glass jar. Peel and chop the garlic and add to the pot with the pepper and salt.
Finally, add the vinegar until all the ingredients are covered. Take this into consideration as all produce needs to be soaked in vinegar. Finally, close tightly. Store the jar in the refrigerator for 15 days, then the pickled purslane is ready to eat. Doctor’s Simple Way To Remove A Hanging Belly Works Immediately
