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Next, you need to place a pot on your kitchen stove and put all the ingredients mentioned in the list above except the purslane. Then, let everything come to a boil and only then can you add the purslane.
Once it starts boiling again, turn off the heat and move the pot away, then mix the result properly.
Let the mixture sit for a minute, then with a spoon to drain, pull the purslane leaves and transfer them to a plate. Then, let the purslane leaves cool to room temperature.
When the liquid remaining in the pot is also cold, take a glass jar and transfer the leaves and also, of course, the cooking liquid inside.
After that, you just have to close the jar well and place it in the refrigerator.
At this point, you can serve sweet and sour purslane at the table whenever you want.
