Pickled Purslane -- Verdolaga En Escabeche

Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Purslane should be thoroughly washed and drained before using. Recipe courtesy of Texas A & M

• Ready In: 15 mins
• Yields: 1 batch

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

Directions

1. Clean the purslane stems and leaves by rinsing with fresh water.
2. Cut into 1" pieces and place in clean jars with lids.
3. Add the spices and pour the vinegar over the purslane.
4. Keep this in the refrigerator and wait at least two weeks before using.
5. Serve as a side dish with omelets and sandwiches.