Pickled Purslane -- Verdolaga En Escabeche - cooking recipe

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

Preparation

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