Pickled Purslane Recipes

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PICKLED PURSLANE -- VERDOLAGA EN ESCABECHE



Pickled Purslane -- Verdolaga En Escabeche image

Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Purslane should be thoroughly washed and drained before using. Recipe courtesy of Texas A & M

Provided by Molly53

Categories     Greens

Time 15m

Yield 1 batch

Number Of Ingredients 4

1 quart purslane, leaves and tender stems
3 garlic cloves, peeled and sliced
1 quart apple cider vinegar (or leftover pickle juice, jalapeno juice,etc.)
10 peppercorns

Steps:

  • Clean the purslane stems and leaves by rinsing with fresh water.
  • Cut into 1" pieces and place in clean jars with lids.
  • Add the spices and pour the vinegar over the purslane.
  • Keep this in the refrigerator and wait at least two weeks before using.
  • Serve as a side dish with omelets and sandwiches.

Nutrition Facts : Calories 216.7, Fat 0.1, Sodium 49.5, Carbohydrate 12.5, Fiber 0.4, Sugar 3.9, Protein 0.7

PICKLED PURSLANE



Pickled Purslane image

Take advantage of free food and pickle your weeds!

Provided by Renee Pottle

Categories     Pickled Vegetables

Time 30m

Yield 1 pint

Number Of Ingredients 8

Approx. ½ lb purslane stems, stripped of leaves
½ tsp fennel seeds
1 bay leaf
4 peppercorns
½ tsp dill seed
⅔ cup apple cider vinegar
⅔ cup water
1½ tsp pickling salt

Steps:

  • Pack purslane stems vertically in a pint canning jar
  • Add bay leaf to jar
  • Combine remaining ingredients in a small saucepan.
  • Bring to a boil, stirring to dissolve salt.
  • Pour over the purslane stems.
  • Cover with lid.
  • Cool. Store in the refrigerator for up to several months.

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