Purslane and Cucumber Relish

Great spread on crackers, used as a dip, or just as a side to a meal!  You'll enjoy this refreshing cold relish in the summer!

1 bunch purslane
2 tablespoons vinegar
2 large or 3 medium cucumbers, peeled, seeded, and chopped
1/2 teaspoon maple syrup, honey, or other sweetener
salt and pepper
1-2 scallions (green onions), finely chopped
1 clove garlic, minced
1 tablespoon fresh mint, minced (or other fresh herb of choice like parsley, dill, etc.)
3 tablespoons lemon juice
3/4 cup plain yogurt

Separate leaves from stems.  Simmer whole stems for one minute in water that has 1-2 tablespoons of vinegar added to it.  Drain and chop finely.  Chop purslane leaves and add to cucumbers in bowl.  Add the remaining ingredients, toss and refrigerate until chilled.  Serve cold as a salad or a dip.