What else can one do with purslane besides drenching it in luscious garlicky yogurt sauce for a nice salad? One can pickle it. Delicious. I am personally a fan. Since the times I was a little girl growing up in Baku and making my own pickles from purslane that grew abundantly in our garden. Pleasantly acidic, crunchy, and piquant—pickled purslane goes particularly well with meat and pasta dishes.