Wild edible purslane – Identification/preserving

By | July 26, 2020

Original recipe – YouTube channel : Heghineh cooking show

Ingredients: purslane, boiling water, garlic cloves, black pepper corns, dried allspice berries, bay leaves, dried chili peppers, fresh jalapenos.

Brine: water, sea, kosher or canning salt, sugar.

Making the brine
Portions: to each cup of water add 2 full tsp of salt and a half tsp of sugar. Make enough brine as you need to cover the greens fully.

Start by pouring boiling water over purslane in a large bowl.
Place 4 to 5 dried allspice berries, 5 or 6 black pepper corns, 3 garlic cloves, 1 Bay leaf, 3 dried red chilies and 1 jalapeno in bottom of a qt. jar.
Then place tenderized purslane into jar about an inch and a half from top.
Pour enough brine to cover purslane.
Then place same amount of garlic cloves, spices and chilies on top.
Only one jalapeno and bayleaf per jar. Or not. It’s up to you! Lol
Cover with lid and set at room temperature for 2 to 3 hrs.
Then transfer to fridge to continue to marinate for 2 days.

Bon Appetit!

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