Armenian marinated purslane for the winter: 4 step by step recipes with photos

Purslane grows in almost every garden. Considered by many to be a weed, the plant is cut down or fed to livestock. In the countries of Eastern Europe, grass is considered a delicacy, it is stewed, fried, boiled, preserved. 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, improves the digestibility of food. Portulaca salad will not only fit into any menu, but also improve your he alth.

Features of marinating purslane for the winter

For s alting and long-term storage, stock up on young leaves and shoots. In a separate container, boil water, s alt it, sugar, boil for 5-10 minutes. Next, add vinegar essence, spices, spices, remove the pan from the heat.

The bottom of a sterilized jar is covered with carefully washed greens, 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 fragrant. A prerequisite is the removal of seed boxes, because when chewed, the seeds crunch in the mouth. Due to heavy dusting and proximity to the ground, the grass is thoroughly washed.

Chop the leaves and stems separately - this will make the dish attractive and appetizing. To make the plant tender and soft, blanch it in boiling water for 5-10 minutes.

Canned greens turn burgundy over time, the brine begins to turn pink, this is normal, the useful properties and taste of the workpiece do not deteriorate.

How to prepare the container

The container is pre-washed from dirt particles in soapy water, dried, sterilized. Lids should also be sterilized to prevent product spoilage.

Processing methods

Greens are stewed, boiled, baked, canned. Often purslane is seasoned with fresh salads, soup, and casseroles. 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, strained, dried and put in bags.

Easy recipe

S alting the grass is quite simple, you only need the following products:

300g purslane;
2 bay leaves;
2-3 garlic cloves;
1 tbsp l. vinegar;
1 liter of water;
1 tbsp l. s alt.

How to cook:

washed greens are poured into a pot of boiling water, boiled for 5-7 minutes, filtered, dried;
stalks cut into 3-5 cm, put them on garlic and bay leaves;
boil water in a saucepan, s alt it, boil 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 a few days, then moved to a permanent storage location.

Quick cooking method

This dish goes well with mashed potatoes, cereals, meat and fish dishes.

Components:

300g purslane;
2-3 garlic cloves;
10 black peppercorns;
1 tbsp l. dried dill;
2 bay leaves;
2 tsp s alt;
1 tsp sugar;
4 tbsp. l. vinegar essence;
1 liter of water.

Cooking technology:

The greens are washed, dried, and the seed pods are cut. Stems should be 5-9 cm long.
Banks are sterilized, purslane, spices, herbs, spices are placed. Boil water in a saucepan, s alt, sugar.
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, pantry or put on the table for consumption.

Marinated with garlic and coriander

Add spice and flavor to the dish with garlic and coriander.

Required products:

1.5 kg purslane;
15 coriander seeds;
1 bunch each of dill, parsley;
1 head of garlic;
1.5 liters of water;
1 tbsp l. s alt;
2 tbsp. l. sugar;
4 tbsp. l. acetic acid.

How to cook:

Washed greens are blanched, dried, minced garlic. 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, s alt, sugar it, stir, boil for 5-10 minutes, pour into a bottle, cork.

The quick way of cooking makes the dish soft, fragrant and piquant. The appetizer is consumed with meat, potatoes.

Armenian with eggplant

Required products:

1.5 kg purslane;
500g tomatoes;
500g blue;
200 g sweet pepper;
300g onion;
6-7 garlic cloves;
2 tbsp. l. sugar with s alt;
3 tbsp. l. vinegar;
300 ml sunflower oil.

How to cook:

Greens are washed and dried. The blue ones are washed, cut into small pieces, dipped in s alt water, washed, dried.
Peppers are peeled, the insides are removed, cut into squares, onions are cut into rings. Tomatoes are blanched, peeled, stalk removed, chopped in a blender.
The indicated amount of garlic, s alt, sugar, vinegar is put into the tomato paste, stir thoroughly.
Onions are fried with eggplant, mixed with other ingredients, stewed for 15-20 minutes on low heat. After adding purslane, the stew time is increased by another 15 minutes.

The mass is poured into containers, sealed tightly, sent for storage.

Sour purslane

The following products are needed for sourdough greens:

0.5-1 kg purslane;
350g s alt;
1 head of garlic;
2.5 liters of water.

How to:

The plant is washed, cleaned, brine and s alt are boiled. After boiling water, put the stems in the pan, boil for 5-7 minutes.
The greens are transferred to a bowl. Garlic cloves are peeled, chopped, added to purslane.
The contents of the bowl are transferred to bottles, filled with brine, sterilized, rolled up.

To begin with, it is advisable to make 1-2 half-liter jars for testing. If you like the preparation, you can safely prepare more, experiment with recipes.

Preservation storage

It is necessary to store spins in a dark, cool place like a cellar, pantry. Marinated purslane salad is stored for no longer than one year. After opening the jar, the blank is kept in the refrigerator for no longer than 1 month.