Pickled Purslane Recipe by Heghineh
Quick recipe or rather instructions how to make pickled purslane, one of my favorite greens . It also happens to be a nutritious one , so I highly recommend to include purslane in your diet. It’s sold in most Mediterranean and oriental supermarkets.
I’ve already posted quite a recipe with purslane: lentil soup with purslane, marinated purslane, cucumber and purslane salad. All those recipe can be found here on my blog. Video tutorials on my YouTube channel.
Also, be sure to subscribe to my YouTube channel Heghineh Cooking Show to be updated on my new uploads.
Thank you all!
Let’s try this one and see how you like it!
3-5 bunches (1-2 lbs) fresh purslane
Boiling hot water
9-12 garlic cloves
1 tsp black peppercorns
1-2 tsp allspice seed
6-7 bay leaves
8-9 dried red chili or 3-4 fresh jalapeños
For brine : water, sea or kosher salt, sugar
Making the brine
Proportions : to each 1 cup of water add 2 full teaspoons of salt and half a teaspoon of sugar
Make as much brine as you need to cover the greens fully
Preparing and arranging the greens and spices
Start by washing and placing the purslane in hot water to tenderize
Divide the rest of ingredients , spices and garlic, into three portions
Place the first portion of spices on the bottom of a glass or plastic food container
Place half of the tenderized purslane over
Sprinkle with second half of spices and garlic
Lastly, place the rest of purslane and last batch of spices
Pour the brine, cover with lid and set at room temperature for 2-3 hours
Transfer to fridge to continue marinating for 2 days