Howdy Y'all!
It's been a long time since I've been here, but I figured that this would be the best place for advice.
I have been researching the benefits of Purslane and since discovering that it is highly nutritious i have stopped treating it as a weed and allowing it to grow. I have a bunch that is ready to harvest, more that we can eat now, so I have begun researching preserving it. I found this recipe and wanted to run it by you all. It seems like a basic refrigerator pickle, but the fact that it says to store it in a cool dark place not necessarily the refrigerator has me wondering if that would be safe. Any feedback would be appreciated.
Instructions
<LI class="step ">1 Harvest your purslane stalks and leaves and wash them under running water in a colander.<LI class="step ">2 Cut the purslane into 2-inch pieces and put them into your canning jars until there is only about ½ inch space left at the top.<LI class="step ">3 Add to the jar any herbs, peppers or garlic cloves you would like to flavor your purslane.<LI class="step ">4 Pour the apple cider vinegar into the jar so that the herbs and purslane are covered completely. Screw the lid on your jar tightly.
5 Label your jar with the date and contents, and store it in a dark, cool place or the refrigerator for 1 month before opening it. Your purslane will remain good for up to 1 year. Store in the refrigerator once you have opened your jar to prevent spoiling.