Purslane grows in almost every garden. Many people consider the plant a weed; they burn it down or give it to feed livestock. In Eastern European countries, the grass is considered a delicacy; it is stewed, fried, boiled, and canned. In addition to its unusual taste, purslane pickled for the winter in Armenian style is famous for its health benefits.
The plant strengthens the immune system, improves the condition of the skin, hair, nails, accelerates metabolic processes, stabilizes the functioning of the gastrointestinal tract, and improves the digestibility of food. A salad with purslane will not only fit into any menu, but will also improve your health.
Features of pickling purslane for the winter
For pickling and long-term storage, you should stock up on young leaves and shoots. Boil water in a separate container, salt it, sugar it, and boil it for 5-10 minutes. Next, add vinegar essence, spices, and remove the pan from the heat.
The bottom of a sterilized jar is covered with thoroughly washed herbs, the marinade is poured in, and rolled up. For short-term storage of garden purslane, shoots with leaves are thrown into boiling brine for 15 minutes. After 24 hours the dish can be consumed.
Requirements for main ingredients
The plant is picked before the ripening period, so the taste of the harvest will be more delicate and aromatic. A prerequisite is to remove the seed pods, since the seeds crunch in the mouth when chewed. Due to heavy dust and close proximity to the ground, the grass must be thoroughly washed.
Grinding the leaves and stems should occur separately - this will make the dish attractive and appetizing. To make the plant tender and soft, blanch it in boiling water for 5-10 minutes.
Over time, canned greens become burgundy, the brine begins to turn pink, this is normal, the beneficial properties and taste of the preparation do not deteriorate as a result.
How to prepare containers
The container is first washed to remove dirt particles in a soap solution, dried, and sterilized. Lids should also be sterilized to prevent spoilage of the product.
Harvesting methods
Greens are stewed, boiled, baked, canned. Fresh salads, soups, and casseroles are often seasoned with purslane. Additional components to the plant can be cucumbers, parsley, spinach, dill, onions, garlic, nuts, cheese, cottage cheese, eggs, rice. The plant tolerates freezing well. Before placing the plant in the freezer, it must be blanched for 5 minutes, strained, dried and placed in bags.
Simple recipe
Pickling grass is quite simple, you only need the following products:
- 300 g purslane;
- 2 bay leaves;
- 2-3 garlic cloves;
- 1 tbsp. l. vinegar;
- 1 liter of water;
- 1 tbsp. l. salt.
How to cook:
- washed greens are poured into a pan with boiling water, boiled for 5-7 minutes, filtered, dried;
- cut the stems into 3-5 cm pieces, place them on garlic and bay leaves;
- Boil water in a saucepan, salt it, boil for 5-7 minutes, pour in acetic acid, remove the container from the stove.
The jars are filled with brine, rolled up, and turned over. Canned purslane is placed under a blanket for several days, then moved to a permanent storage location.
Quick cooking method
This dish goes well with mashed potatoes, porridge, meat and fish dishes.
Components:
- 300 g purslane;
- 2-3 garlic cloves;
- 10 black peppercorns;
- 1 tbsp. l. dried dill;
- 2 bay leaves;
- 2 tsp. salt;
- 1 tsp. Sahara;
- 4 tbsp. l. vinegar essence;
- 1 liter of water.
Cooking technology:
- The greens are washed, dried, and the seed pods are cut off. The stems should be 5-9 cm long.
- The jars are sterilized, purslane, spices, herbs, and spices are placed. Boil water in a saucepan, add salt and sugar.
- After removing the marinade from the stove, add acetic acid, stir, pour into a bottle, and roll up.
The workpiece is stored under a warm blanket for 3-4 days, then it can be transferred to the cellar, pantry or placed on the table for consumption.
Marinated with garlic and coriander
You can add piquancy and aroma to the dish with the help of garlic and coriander.
Required products:
- 1.5 kg purslane;
- 15 coriander seeds;
- 1 bunch of dill, parsley;
- 1 head of garlic;
- 1.5 liters of water;
- 1 tbsp. l. salt;
- 2 tbsp. l. Sahara;
- 4 tbsp. l. acetic acid.
How to cook:
- The washed greens are blanched, dried, and the garlic is chopped. The jars are sterilized and dried.
- The bottom of the container is covered with parsley, dill, garlic, coriander, bay leaves, and purslane.
- Boil water in a saucepan, add salt, sugar, stir, boil for 5-10 minutes, pour into a bottle, and seal.
A quick cooking method gives the dish softness, aroma and piquancy. The snack is eaten with meat and potatoes.
Armenian style with eggplants
Required Products:
- 1.5 kg purslane;
- 500 g tomatoes;
- 500 g blue ones;
- 200 g sweet pepper;
- 300 g onions;
- 6-7 cloves of garlic;
- 2 tbsp. l. sugar with salt;
- 3 tbsp. l. vinegar;
- 300 ml sunflower oil.
How to cook:
- The greens are washed and dried. The blue ones are washed, cut into small pieces, dipped in salt water, washed, and dried.
- Peel the peppers, remove the insides, cut into squares, cut the onions into rings. The tomatoes are blanched, peeled, stemmed, and ground in a blender.
- Add the specified amount of garlic, salt, sugar, vinegar to the tomato paste and stir thoroughly.
- Onions are fried with eggplants, mixed with the rest of the ingredients, and simmered for 15-20 minutes over low heat. After adding purslane, the simmering time increases by another 15 minutes.
The mass is poured into containers, sealed tightly, and sent for storage.
Pickled purslane
To ferment greens, the following products are needed:
- 0.5-1 kg purslane;
- 350 g salt;
- 1 head of garlic;
- 2.5 liters of water.
How to do:
- The plant is washed, cleaned, and the brine and salt are boiled. After the water boils, put the stems into the pan and boil for 5-7 minutes.
- The greens are transferred to a bowl. Garlic cloves are peeled, crushed, and added to the purslane.
- The contents of the bowl are transferred to bottles, filled with brine, sterilized, and rolled up.
To begin with, it is advisable to make 1-2 half-liter jars for testing. If you like the preparation, you can safely prepare larger quantities and experiment with recipes.
Preservation storage
The twists must be stored in a dark, cool place such as a cellar or pantry. Pickled purslane salad can be stored for no longer than one year. After opening the can, the product is kept in the refrigerator for no longer than 1 month.
