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Pickled Purslane -- Verdolaga En Escabeche

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.536
Energy (kCal)251.92
Carbohydrates (g)1.5633
Total fats (g)27.4253
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purslane 1 quart - - - -
    garlic clove 3 peeled sliced - - - -
    apple cider vinegar 1 quart - - - -
    peppercorn 10 251.92 1.5633 0.536 27.4253

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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