This is a recipe for picked dampalit. It is also called sea purslane and it is a weed or herb that grows in the coastal areas. Making this pickle is very easy, the only hard part is where you will get dampalit if you are living in the city or in the provinces away from the sea.
3 cup dampalit leaves
4 pcs sibulas tagalog, native
onions, thinly sliced
3 cloves garlic, chopped
1 thumb-sized ginger thinly sliced
1 pc carrot, cut into flowerettes
1 pc red bell pepper sliced
1/2 cup sukang paombong
1/4 cup sugar
1/2 tsp. salt
How to make Atsarang Dampalit:
- Wash dampalit leaves very well. Mash leaves thoroughly and squeeze juice.
- Add onions, garlic, ginger, carrot and bell pepper. Mix very well.
- Boil together vinegar, sugar and salt without stirring. Cool. Pour over the mixed vegetables.
- Store in clean bottles. Serve after three days to allow pickling solution to be absorbed by the vegetables.
I found dampalit last Sunday at the weekend market. Our family likes pickled dampalit for fish and seafood. Thank you for posting this recipe. I just finished making my atchara, and I will just wait for a few days to let the pickling solution get absorbed by the veges.