6 Armenian-Style Recipes for Pickled Purslane for Winter

Fresh purslane leaves, pickled for the winter according to Armenian recipes, are an excellent appetizer and ingredient in other dishes and pickles. All you need is to stock up on the ingredients, prepare them, and begin processing. Both the plant stems and young leaves are suitable. It's essential to follow the correct order and select the right herbs. Otherwise, you won't achieve the desired flavor.

The secrets and subtleties of pickling purslane

Purslane is often considered a weed, unfit for human consumption, and is completely in vain. It's used in salads and winter preserves. For further use, we need fresh, unwilted leaves. The beneficial substances contained in the herb are believed to improve metabolism and digestion, and to increase appetite. All that remains is to master some of the subtleties of preservation and begin gathering the ingredients.

Selecting and preparing ingredients

The young stems and leaves of this vegetable are used as food. This is a ready-to-eat semi-finished product for frying, stewing, boiling, using in salads, and preserves. The seed pods are always removed to prevent them from crunching. The best time to harvest is before they are fully ripe.

Processing of containers for canning

As with any other preserves, we'll need clean, pre-selected containers. Once the jars are washed, sterilize them using a known method. For example, by rinsing them with steam from a boiling kettle.

The best recipes for pickling purslane for the winter

Among the many available marinade preparation options, there are some that will prove to be the most popular. These include classic, spiced, Armenian, and five-minute. Ready? Let's get to marinating.

Classic recipe

This is perhaps the most popular recipe for preparing fresh leaves. It's easy to make. First, you'll need the following ingredients:

• purslane greens – 300 grams;
• bay leaf – 2 pieces;
• garlic – 2-3 cloves;
• table vinegar 9% – 15 milliliters;
• salt – 17 grams;
• water – 1 liter.

Rinse the leaves and stems and lightly simmer in boiling water (no longer than 7 minutes). Then drain and dry the herbs. Cut the prepared herbs into 3-5 cm pieces and layer them in a saucepan with garlic and bay leaves. Salt the water for the marinade, bring it to a boil, add vinegar, and pour this mixture over the herbs. After 5-7 minutes, remove from heat, arrange in jars, and seal.

Spicy Purslane with Coriander in Garlic Marinade

Coriander and garlic are the most common spices, allowing you to significantly change the flavor of a dish. So, let's list the ingredients:

• purslane – 1.5 kilograms;
• dried coriander – 15 grains;
• fresh dill, parsley - 1 small bunch each;
• garlic – 1 head;
• salt – 15 grams;
• sugar – 30 grams;
• vinegar essence – 60 milliliters;
• water – 1.5 liters.

We begin the process by blanching the leaves and stems. Place the parsley and dill, peeled garlic cloves, coriander, and bay leaves in the bottom of a pre-selected cooking pot, and finally, the purslane. The marinade is mixed separately and then poured over the prepared ingredients.

Traditional Armenian recipe with blueberries

Purslane preserved with eggplant is a traditional Armenian recipe. For 1.5 kilograms of thoroughly washed purslane, you'll need:

• 500 grams of ripe tomatoes;
• 500 grams of eggplant;
• 200 grams of bell pepper;
• 300 grams of onion;
• garlic (6-7 medium cloves).

We prepare the marinade from water, sunflower oil (300 milliliters), vinegar (50 milliliters), sugar and salt (30 grams each).

A quick recipe for "Five Minutes"

The five-minute method allows you to fully preserve the herbs' properties. To create this instant recipe, you'll need:

• Purslane stems and leaves – 300 grams;
• garlic – 2-3 cloves;
• allspice – 10 peas;
• dried dill – 15 grams;
• bay leaf – 2 pieces;
• salt – 20 grams;
• sugar – 7 grams;
• table vinegar – 60 milliliters;
• water – 1 liter.

Fully prepared greens are placed in jars, filled with hot marinade, and rolled up.

Pickled purslane

The fermentation is carried out using 350 grams of salt per 1 kilogram of herbs and 2.5 liters of water. Garlic may be added.

A delicious pickling recipe

You can quickly pickle herbs using the following method: wash the stems and leaves, chop them, and mix them with salt. Nothing else is required; just divide the mixture into jars and seal with lids.

Storage terms and conditions

Standard storage conditions call for storing winter preserves in a dark place. A pantry or cellar is also suitable. The shelf life is no more than 12 months. Opened jars should be emptied as soon as possible and used for food.