Pickled Purslane: Verdolaga En Escabeche

The scent of vinegar, garlic, and something earthy always takes me back to my Abuela Elena’s kitchen. She had a small, unassuming garden bursting with life, and what some might consider weeds, she considered treasures. Among her favorites was purslane, or verdolaga as she lovingly called it. I remember her picking it with her calloused hands, explaining its tangy flavor and incredible health benefits as she prepared it en escabeche. To this day, that simple, flavorful dish is a reminder of her resourcefulness and her boundless love, bottled up in a jar of pickled perfection.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 weeks (curing time)
• Servings: Varies depending on jar size
• Yield: 1 quart jar
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 1 quart purslane, leaves and tender stems
• 3 garlic cloves, peeled and sliced
• 1 quart apple cider vinegar (or leftover pickle juice, jalapeno juice, etc.)
• 10 peppercorns

Equipment Needed

• Clean quart-sized jar with lid
• Cutting board
• Knife
• Colander or salad spinner

Instructions

1. Begin by thoroughly cleaning the purslane stems and leaves under fresh, running water. This is crucial to remove any dirt or grit. I like to soak it in a bowl of cold water for a few minutes, then gently agitate it to release any hidden particles before rinsing again. Use a colander or salad spinner to thoroughly drain the purslane to remove excess moisture.

2. On a cutting board, cut the purslane into 1-inch pieces. This makes it easier to pack into the jar and ensures even pickling. Don’t discard the tender stems – they’re just as delicious!

3. Prepare your clean quart-sized jar with lid. Place the cut purslane into the jar, packing it down gently but not too tightly. You want to leave some room for the vinegar to circulate.

4. Add the sliced garlic cloves and peppercorns to the jar, distributing them evenly throughout the purslane. The garlic will infuse the purslane with its pungent aroma, while the peppercorns add a subtle spicy kick.

5. Pour the apple cider vinegar (or your choice of leftover pickle juice or jalapeno juice) over the purslane, ensuring that it completely covers the greens. Gently tap the jar on the counter to release any trapped air bubbles. If necessary, add a little more vinegar to make sure the purslane is fully submerged; this is important to prevent spoilage.

6. Seal the jar tightly with its lid.

7. Keep the jar in the refrigerator and allow it to cure for at least two weeks before using. This allows the purslane to fully absorb the flavors of the vinegar and spices. The longer it sits, the more pronounced the pickled flavor will become. I find that it tastes best after about a month.

8. Serve as a side dish with omelets and sandwiches.

Expert Tips & Tricks

• Vinegar Selection: While apple cider vinegar is traditional, feel free to experiment with other vinegars like white vinegar, rice vinegar, or even a combination. The key is to use a vinegar with at least 5% acidity to ensure proper preservation.
• Flavor Boost: For an extra layer of flavor, add a pinch of dried red pepper flakes or a few slices of jalapeno to the jar. You can also experiment with other herbs and spices, such as dill, coriander seeds, or mustard seeds.
• Preventing Spoilage: Make sure all the purslane is submerged in the vinegar to prevent mold growth. If you notice any mold, discard the entire batch.
• Jar Sterilization: For long-term storage outside the refrigerator, sterilize the jar and lid before filling.
• Adjusting the Tang: If you find the pickled purslane too tangy, add a teaspoon of sugar or honey to the vinegar before pouring it over the greens.

Serving & Storage Suggestions

Pickled purslane is incredibly versatile. Serve it chilled as a refreshing side dish alongside grilled meats or fish. It adds a zesty kick to sandwiches, tacos, and salads. I especially love it with scrambled eggs or in a breakfast burrito.

Once opened, store the pickled purslane in the refrigerator. It will keep for several months, although the flavor may mellow over time. Properly sealed and refrigerated, this pickled purslane can last up to 6 months to a year. Always use a clean utensil when removing purslane from the jar to prevent contamination.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	25 kcal	1%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	5mg	0%
Total Carbohydrate	1g	0%
Dietary Fiber	0g	0%
Sugars	0g	0%
Protein	0g	0%

Variations & Substitutions

• Spicy Pickled Purslane: Add a few sliced jalapenos or a pinch of red pepper flakes to the jar for a spicy kick.
• Sweet Pickled Purslane: Add a teaspoon of sugar or honey to the vinegar for a slightly sweeter flavor.
• Herb-Infused Pickled Purslane: Add fresh herbs like dill, thyme, or rosemary to the jar for a more complex flavor profile.
• Pickled Purslane with Onions: Add thinly sliced red onions to the jar for a tangy and flavorful addition.
• Using Other Greens: While this recipe is specifically for purslane, you can experiment with other leafy greens like spinach or kale, although the texture and flavor will be different.

FAQs (Frequently Asked Questions)

Q: Can I use dried purslane for this recipe?
A: No, dried purslane won’t work well for pickling. Fresh purslane is essential for the best flavor and texture.

Q: Can I use regular white vinegar instead of apple cider vinegar?
A: Yes, you can use white vinegar, but the flavor will be a bit sharper and less complex. Apple cider vinegar adds a subtle sweetness and depth of flavor.

Q: How long does the pickled purslane need to cure before I can eat it?
A: It’s best to wait at least two weeks for the purslane to fully absorb the flavors of the vinegar and spices. The longer it cures, the more flavorful it will become.

Q: Do I need to sterilize the jar before pickling the purslane?
A: Sterilizing the jar is not necessary if you plan to store the pickled purslane in the refrigerator and consume it within a few months. However, if you want to store it for a longer period outside of refrigeration, sterilizing the jar is recommended.

Q: Can I reuse the pickling liquid after I’ve eaten the purslane?
A: It’s not recommended to reuse the pickling liquid, as it may contain bacteria or other contaminants. It’s best to discard it after the purslane has been consumed.

Final Thoughts

Pickled purslane is more than just a recipe; it’s a connection to the past, a celebration of simple ingredients, and a testament to the resourcefulness of nature. I urge you to give this recipe a try, especially if you have purslane growing wild in your garden. It’s a delicious and healthy way to enjoy this often-overlooked green, and who knows, it might just become a cherished family favorite, just like it is in mine. Don’t be afraid to experiment with different flavors and seasonings to create your own unique version of this timeless classic. And please, share your creations and experiences – I’d love to hear how it turns out for you!