In Armenia, almost every housewife prepares pickled purslane for the winter. This annual plant is extremely popular in a number of other eastern countries. Previously, it was considered medicinal. It reduces pressure, normalizes blood sugar levels, is useful in a number of diseases of the liver and stomach, with some other ailments. Now purslane is widely used in cooking. It is stewed, added to meat dishes as a seasoning, pickled. When marinated, it resembles capers. It can be served separately, added to salads and soups, supplement them with main dishes. The spicy taste of purslane to our compatriots may seem a bit unusual, but it is worth getting acquainted with those who respect Eastern cuisine. Gourmets believe that in the marinated form, it is also suitable as a snack to vodka.
Despite the fact that purslane seems to many of our compatriots to be an exotic plant, it is no more difficult to pickle it than garlic arrows. You just need to know a few subtleties.
- Portulak is desirable to clean when it is not yet ripe seeds, ideally, even before flowering. At this time, the shoots and leaves of the plant are still delicate, more pleasant to the taste. If you do not have time to cut the plant before the formation of seeds, this can be done later. The main thing is not to forget to remove the seed boxes, otherwise the seeds will crunch on the teeth, like sand, spoiling the pleasure of eating a savory snack.
- Portulac is usually very dusty, as it grows close to the ground. Rinse thoroughly before cooking.
- Both stalks and portulaca leaves are good for food, and marinate them together. But it looks appetizing appetizing, if the leaves and stems are crushed separately. Therefore, preparing the plant for harvesting for the winter consists not only in washing and drying, but also in separating the leaves from the stem. Shoots for pickling cut into pieces no longer than 5 cm.
- In order for the purslane stalks to be more gentle and soft, they are recommended to blanch for a few minutes in boiling water. After that, it will remain decomposed in banks and marinate.
- Gradually portulak shoots will turn burgundy, even if they didn’t have it at first, the marinade will turn pink. This is normal.
- Banks in which the pickled purslane will be stored must be sterilized. Suitable lids are also boiled. Otherwise, the snack will spoil, not reaching before the winter.
Under what conditions to store pickled purslane depends on the specific recipe. Most of them allow storage of the workpiece at room temperature.
Purslane pickled with garlic and coriander
The composition (1, 5 l):
- purslane - 0.5 kg;
- coriander seeds - 15 pcs .;
- laurel leaves - 3 pcs .;
- parsley - 9 sprigs;
- garlic - 6 cloves;
- water - 1, 5 l;
- salt - 30 g;
- sugar - 60 g;
- table vinegar (9 percent) - 90 ml.
Method of preparation:
- Portulaca leaves are separated from stems. Rinse all parts of the plant. Shoots cut into pieces of 3-4 cm. If they are old, put them in a colander and lower them into boiling water for 2-3 minutes.
- Allow the portulaca to dry.
- Wash the leaves of laurel and parsley, dry them.
- Peel the garlic cloves.
- Sterilize the jars. It is better to use containers of small size, since pickled purslane is usually used as a seasoning and is not consumed too quickly.
- When the jars are dry, spread the parsley sprigs, garlic cloves, coriander seeds and bay leaves.
- Fill the jars with leaves and purslane shoots. Tamp.
- Pour water into the pan, add sugar and salt to it.
- Heat, stir. Boil for 10 minutes.
- Pour in vinegar, stir, remove from heat.
- Fill the portulak with the marinade.
- Roll up the cans.
- Turn the cans over, wrap them up. Leave to cool slowly in a steam bath for additional preservation.
Purslane marinated for the winter according to the above recipe, turns out to be tender and fragrant, with a piquant taste. It can be served as a sharp addition to meat snacks.
A simple recipe for pickled purslane
Composition (1 l):
- purslane - 0, 3 kg;
- bay leaf - 2 pcs .;
- garlic - 2 cloves;
- acetic essence (70 percent) - 20 ml;
- water - 1 l;
- salt - 20 g.
Method of preparation:
- Wash purslane shoots, cleared of leaves, immerse in boiling water, cook for 5 minutes.
- Drop it in a colander. Let dry.
- Cut into 5 cm pieces.
- At the bottom of the sterilized jars, place on the leaf of laurel and a clove of garlic.
- Fill banks with portulaca as tightly as possible.
- Boil the water. You can use the one in which the purslane was boiled.
- Add salt. Boil marinade 5-10 minutes. Salt in it should dissolve completely.
- Pour in vinegar essence. Cook the marinade for another minute and remove from the heat.
- Fill the portulak banks with the marinade, cork them tightly.
- Turn it over, cover it with something warm. After cooling down, remove to a pantry or other place where you are used to storing canned vegetables.
Despite the fact that the recipe for portulac snacks is simple, it turns out tasty and is popular with many.
Pickled purslane with eggplants
Composition (2 liters):
- portulak stems - 1, 5 kg;
- tomatoes - 0.5 kg;
- eggplants - 0.5 kg;
- Bulgarian pepper - 0, 2 kg;
- onions - 0, 3 kg;
- garlic - 2 heads;
- salt - 60 g;
- sugar - 60 g;
- table vinegar (9 percent) - 60 ml;
- vegetable oil - 0, 3 l.
Method of preparation:
- Portulak wash, dry, cut into pieces with a length of about 5 cm. You do not need to blanch.
- Wash the eggplants, cut into cubes of about 1, 5 cm in size, lower for 20 minutes in saline solution (20 g of salt per 1 l of water). Rinse out. Let the “blue” dry.
- Pepper seeds are cleared, cut into squares of about 1 cm.
- Free onions from the husk, cut into half rings.
- Dip the tomatoes with boiling water, peel them off. Remove seals in the stalk area. Smash tomato pulp with a blender.
- Add finely chopped garlic, salt, sugar and vinegar to the tomato puree, mix.
- Pour oil in a pan with a non-stick coating, heat it. Put the onion in the butter. When it gets a golden hue, add pepper and eggplants, fry vegetables for 5 minutes.
- Fill the vegetables with tomato sauce. Simmer for 15 minutes over low heat.
- Add purslane. Continue cooking for another 15 minutes.
- Spread the appetizer over the prepared jars, tightly close them with metal lids.
Canned food prepared according to this recipe is served as an independent snack. Portulac makes the taste of the billet unique.
Pickled purslane is a popular dish of Armenian cuisine. It tastes like gherkins. If you like these snacks, you can pickle purslane for the winter yourself - this process is not very complex.