Purslane is a very healthy plant. It tops the list of plants high in vitamin E and an essential omega-3 fatty acid called alpha-linolenic acid (ALA). Purslane provides six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C, magnesium, riboflavin, potassium and phosphorus. So eat up!
We would like to thank our dear friend Mary Patoula for this recipe that adds so much flavor to so many dishes.
- Wash the purslane very well and strain.
- Preheat the oven to 100* C 9212* F) Fan.
- Wash the jars and lids thoroughly. The water used should be as hot as your hand can bear. Immediately place them on the rack in the oven, with the opening facing downwards (they are sterilized properly in this way). Do not turn oven off. Let them “cook” until needed.
- In a small saucepan, add the apple cider vinegar, salt, sugar, 1 clove of garlic (crushed by hand) and ½ a lemon.
- Place saucepan over heat and bring to a boil. When the sugar and salt melt, remove from heat. Cover with a lid and set aside.
- In a wide pot, add about 1 ½ liters of water, the remaining clove of garlic (thinly grated) and place over high heat.
- When the water starts to boil vigorously, add the purslane. Blanche for 1-2 minutes.
- Reserve 200 g of the boiling water and drain.
- Immediately bring back the saucepan with the apple cider vinegar mixture. Squeeze the lemon into the saucepan and pass mixture through a thin sieve.
- Turn off the oven and carefully remove the jars with an oven mitt. Be careful because they are very hot. Place onto a clean towel.
- Immediately divide mixture evenly between the 2 jars. Then divide the blanched purslane between the 2 jars.
- Slowly fill jars with the reserved water all the way to the rim, if needed. Do this with a spoon. It may not need more than a few spoonfuls but it is important that enough liquid is added to just overflow. It will help the jars seal perfectly. Remove the lids from the oven and seal jars. Do this carefully because the liquid will run over a little. This is why you have to place a towel under the jars.
- As soon as the jars are sealed, turn them over and let them stand for 24 hours, until they cool completely.