Pickles and preserves
This recipe ferments purslane leaves in brine to make a refreshing, low-carb winter appetizer. The salt level and how tightly the leaves are packed must be carefully controlled so they ferment without being crushed, making this a challenging recipe.
Remove the purslane leaves from the tough stems and wash them several times in plenty of water. Drain them well in a colander.
Bring the water and salt to a boil, stirring until the salt dissolves. Remove from the heat and let it cool until lukewarm.
Loosely pack the purslane leaves into a jar without crushing them. Scatter sliced garlic cloves between the leaves. Mix the lukewarm brine with the vinegar and pour it over the leaves, making sure they are fully submerged.
Close the jar loosely and leave it at room temperature for 5 days. Once the leaves soften and develop a sour smell, transfer the jar to the refrigerator.
Keep the jar at room temperature for the first 2 days, then move it to a cool place to balance the fermentation. Leaves exposed above the brine can mold, so remember to weigh them down.
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