Pickled Purslane Part 2

OK, I've pickled some purslane, and here's the review.  I put some well-washed raw leaves that I picked off the stems, and stuck them in a pint jar with some cider vinegar, 3 peppercorns, and a couple allspice seeds.  It wasn't much, just about half a jar.  Then 2 days later I fished some of it out and put it in my salad.  It was okay, but tasted mostly like vinegar.  I added more leaves to the jar, and put it back in the fridge.  Maybe tomorrow I'll add a little sugar to see how that works out, and perhaps some mustard seeds or more allspice.

So far, edible but not a knockout yet.  But I'm working on it.  If I get it good enough, I'll know when Peter Piper purloins my pickled purslane.

Sorry, couldn't resist.