Pickled purslane

On the Bank 0,5 l:

1 Bay leaf

1-2 garlic cloves

purslane

Marinade (for 1 l of water):

20 g salt

20 g vinegar 80%

Shoots of purslane to wash, cook in boiling water for no more than 5 minutes, drain in a colander.

At the bottom of the jar to put the Bay leaf, chopped garlic, purslane cut into pieces by 5-8 cm, put in jars, stamping.

Further, the preservation of purslane is done as follows: purslane is filled with hot marinade, Bank cork lid and sterilize for 20 minutes

Served pickled purslane as a seasoning for meat, additive in soups, salads and sauces.

The author of the recipe: Elena Sokolova