4 step-by-step recipes for marinated purslane in Armenian for the winter
Purslane grows in almost every vegetable garden. Many consider the plant to be a weed, it is peeled off or given to livestock feed. In the countries of Eastern Europe, grass is considered a delicacy, it is stewed, fried, boiled, canned. In addition to its unusual taste, purslane marinated for the winter in Armenian style is famous for its usefulness.
The plant strengthens the immune system, improves the condition of the skin, hair, nails, accelerates metabolic processes, stabilizes the work of the digestive tract, and improves the absorption of food. Purslane salad will not only fit into any menu, but will also strengthen your health.
Features of pickling purslane for the winter
For salting and long-term storage, you should stock up on young leaves and shoots. In a separate container, boil water, salt it, sugar, boil for 5-10 minutes. Then add vinegar essence, spices, spices, remove the pan from heat.
The bottom of the sterilized jar is covered with carefully washed herbs, the marinade is poured in, 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 the main ingredients
The plant is plucked before the ripening period, so the taste of the workpiece will be more delicate and aromatic. It is imperative that the seed boxes are removed as the seeds crunch in the mouth when chewed. Due to the strong dustiness and proximity to the ground, the grass is thoroughly washed.
Chopping leaves and stems should be done separately - this will add attractiveness and appetizing to the dish. To make the plant tender and soft, it is blanched in boiling water for 5-10 minutes.
Tinned greens become burgundy over time, the brine begins to turn pink, this is normal, the useful properties and taste of the workpiece do not deteriorate from this.
How to prepare containers
The container is pre-washed from dirt particles in a soapy solution, dried, sterilized. The lids must also be sterilized to prevent spoilage of the product.
Procurement methods
Greens are stewed, boiled, baked, canned. Often, fresh salads, soup, casserole are 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, filtered, dried and put in bags.
Simple recipe
Salting the 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 saucepan with boiling water, boiled for 5-7 minutes, filtered, dried;
- the stalks are cut into 3-5 cm, spread on garlic and bay leaves;
- boil water in a saucepan, salt it, boil it for 5-7 minutes, pour in acetic acid, remove the container from the stove.
Jars are filled with brine, rolled up, turned over. Canned purslane is sent under a blanket for several days, then transferred to a permanent storage location.
Fast cooking method
This dish goes well with mashed potatoes, cereals, 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. The stems should be 5-9 cm long.
- Banks are sterilized, purslane, spices, herbs, spices are placed. Boil water in a saucepan, salt, sugar.
- After removing the marinade from the stove, add acetic acid, stir, pour into a bottle, roll up.
The workpiece is stored under a warm blanket for 3-4 days, then it can be transferred to the cellar, closet or put on the table for consumption.
Marinating with garlic and coriander
You can add spice and aroma to the dish with the help of garlic and coriander.
Required products:
- 1.5 kg purslane;
- 15 coriander kernels;
- 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, garlic is chopped. Banks are sterilized and dried.
- The bottom of the container is covered with parsley, dill, garlic, coriander, bay leaves, purslane.
- Boil water in a saucepan, salt, sugar it, stir, boil for 5-10 minutes, pour into a bottle, cork.
The quick cooking method gives the dish softness, aroma and piquancy. The appetizer is used with meat, potatoes.
Armenian style with eggplant
Required products:
- 1.5 kg purslane;
- 500 g of tomatoes;
- 500 g blue;
- 200 g sweet pepper;
- 300 g onions;
- 6-7 cloves of garlic;
- 2 tbsp. l. sugar and salt;
- 3 tbsp. l. vinegar;
- 300 ml of sunflower oil.
How to cook:
- Greens are washed and dried. The blue ones are washed, cut into small pieces, dipped in salt water, washed, dried.
- Peppers are peeled, the entrails are removed, cut into squares, the onion is cut into rings. Tomatoes are blanched, peeled, stalked, chopped in a blender.
- Put the specified amount of garlic, salt, sugar, vinegar into the tomato paste, stir thoroughly.
- Fried onions with eggplants, mixed with the rest of the ingredients, stewed for 15-20 minutes on low heat. After adding purslane, the stewing time is increased by another 15 minutes.
The mass is poured into containers, tightly corked, sent to storage.
Pickled purslane
The following products are needed to ferment greens:
- 0.5-1 kg of purslane;
- 350 g of salt;
- 1 head of garlic;
- 2.5 liters of water.
How to do:
- The plant is washed, cleaned, brine and salt are boiled. After boiling water, put the stems in a saucepan, boil for 5-7 minutes.
- The greens are transferred to a bowl. Garlic cloves are cleaned, crushed, added to purslane.
- The contents of the bowl are transferred to bottles, filled with brine, sterilized, rolled up.
For a start, it is advisable to make 1-2 half-liter jars for a sample. If you like the workpiece, you can safely harvest a larger amount, experiment with recipes.
Preservation storage
It is necessary to store the twists in a dark, cool place such as a cellar, pantry. Pickled purslane salad is stored for no longer than one year.After opening the can, the workpiece is kept in the refrigerator for no longer than 1 month.
