Many about it amazing plant know only from books and the Internet. But the inhabitants of those places where wild garlic grows use it not only for food, but also for medicinal purposes.
This wild type of onion can be found in the forest zone of the Urals, Siberia, Far East, in the Caucasus. Bear onion, as wild garlic is also called, grows in Northern and Central Europe, in Turkey.
Ramson is valuable because in spring it appears one of the first, when nature is still scarce for edible plants. Ramson tastes like garlic, although it belongs to plants of the onion genus. By appearance wild garlic is similar to lily of the valley, so inexperienced harvesters of this plant should be very careful.
Wild garlic blooms in May, but it should be used for food much earlier - before flowering, while its leaves are tender and juicy. Then they prepare it for medicinal purposes.
Ramson is rich in vitamin C, essential oils, mineral salts and phytoncides. Saponins, mucus, vegetable wax, citric acid, sugars and resinous substances were found in wild garlic leaves.
Ramson has an antimicrobial, antihelminthic, antiscorbutic, diuretic effect. It improves appetite and digestion, helps with flatulence, neurasthenia, heart disease. It is recommended to eat with hypertension, atherosclerosis, as well as with colds.
Many housewives cultivate wild garlic on their household plots, others follow her into the forest. But you should not collect this plant in armfuls, as in many areas it is listed in the Red Book. But if you prepare one or two jars of canned wild garlic, then it will help you survive the winter cold and cope with colds.
Pickled wild garlic: the subtleties of cooking
- It is best to harvest wild garlic grown in cool conditions - at an air temperature of 12-17 °. In hot weather and minimal watering, wild garlic leaves become less juicy, and their taste deteriorates significantly.
- Preserve young leaves and stems of wild garlic before flowering.
- Marinade for wild garlic is prepared approximately the same as for cucumbers and tomatoes.
- Canned wild garlic both with sterilization and without it.
- To make wild garlic softer in finished form, sometimes it is blanched in boiling water before pickling. To preserve the color after heat treatment, it is immediately cooled under running cold water.
- Since wild garlic itself has a strong smell, it does not need other spicy plants. But sometimes, for more piquancy, peppercorns, cinnamon, and bay leaf are added to the marinade. Delicious wild garlic is obtained with the addition of cranberries, which are also rich in vitamins.
Pickled wild garlic: the first recipe
Ingredients:
- wild garlic - about 1 kg;
- water - 1 l;
- salt - 50 g;
- sugar - 50 g;
- vinegar 9% - 100 ml.
Cooking method
- Wash jars and lids with baking soda. Boil in water or warm in the oven. You can also place them on a kettle and warm them over steam. Then turn over on a towel to keep dust out and let the water drain.
- Sort out young stalks of wild garlic. Remove leaves damaged by insects or animals. Cut off the dried ends of the stems.
- Wash wild garlic thoroughly, changing the water several times, as there is often a lot of sand on it. Put on a sieve and let the liquid drain.
- Cut the wild garlic into pieces 10-12 cm long.
- Place in a colander in small batches, drop into boiling water and blanch for one minute. So that the wild garlic does not boil and turn yellow, quickly cool it under running cold water.
- Prepare the marinade. To do this, pour water into the pan, add salt and sugar. Boil 5 minutes. Cool slightly, then pour in the vinegar. Stir.
- Pour the wild garlic with the marinade. Cover with lids.
- At the bottom of a wide saucepan, place a cloth folded in four or a wooden circle. Put the jars in the pot. Pour hot water up to shoulders. Put on fire. From the moment the water boils, sterilize the jars for 5 minutes.
- Remove from water and seal immediately.
- Turn the jars upside down, place on a flat surface, cover with a blanket. Wait until it cools completely.
Recipe for the occasion::
Pickled wild garlic: recipe two
Ingredients:
- wild garlic - 1 kg;
- water - 700 ml;
- salt - 1 tbsp. l.;
- vinegar 9% - 50 ml.
Cooking method
- Prepare sterile jars with lids.
- Sort out the young stems of wild garlic, cut off the dried tips. Wash in in large numbers water. Cut into bite-sized pieces.
- Pour water into the pan according to the norm, put salt. Put on fire. Dip chopped wild garlic into boiling salt water. Simmer on low heat for 4-5 minutes.
- Remove from stove, add vinegar. Stir.
- Arrange the wild garlic in prepared jars. Roll up the lids immediately. Turn upside down, wrap. Leave in this position until completely cooled.
Marinated wild garlic with bay leaf
Ingredients:
- wild garlic - 1 kg;
- water - 1 l;
- salt - 1 tbsp. l.;
- sugar - 1.5 tbsp. l.;
- bay leaf - 3 pcs.;
- black peppercorns - 4 pcs.;
- vinegar (9 percent) - 80 ml.
Cooking method
- Wash half-liter cans of soda in advance. Then boil them in water along with the lids. Turn them upside down on a towel and let the water drain.
- Sort the wild garlic, cutting off the tips of the stems. Rinse thoroughly in cold water. Put on a sieve.
- Cut the stems of wild garlic into 2-3 parts. Pack tightly into jars, but do not tamp.
- Fill with boiling water to the very top. Cover with lids and leave for 15 minutes.
- Put a lid with holes on the neck of the jar and drain the water through it into the pan. Add salt, sugar, bay leaf and pepper. Bring to a boil and boil for 5-10 minutes. Remove from heat, add vinegar and stir.
- Pour the wild garlic with the prepared marinade.
- Seal immediately with sterile caps. Turn the jars upside down, wrap them in something warm. Leave in this position until completely cooled.
Marinated wild garlic with cinnamon
Ingredients:
- wild garlic - 1 kg;
- water - 1 l;
- salt - 50 g;
- sugar - 50 g;
- ground cinnamon - 1/3 tsp;
- vinegar 9% - 100 ml.
Cooking method
- Prepare sterile jars with lids. To do this, wash them thoroughly with soda, and then boil them in water. Or put it in the oven and warm it up well.
- Sort out young wild garlic, remove damaged and wilted stems. Wash the wild garlic thoroughly in plenty of water. Cut as you like.
- Put the wild garlic in jars: tightly, but not crushing.
- Pour water into a saucepan. Put salt, sugar and cinnamon. Stir, bring to a boil over moderate heat. Boil for 2-3 minutes. Pour in the vinegar.
- Pour wild garlic with hot marinade. Seal immediately with lids. Turn over the jars, wrap with a blanket. Wait until it cools completely.
Note to the owner
Jars of pickled wild garlic are stored in a dark, cool place or in the refrigerator.
It can be eaten after a few days, but it is better if the jars stand closed for at least a month. It is served as an independent snack, added to salads, gravy, sauces, used in various dishes instead of garlic.
Product Matrix: 🥄
Ramson or flask is one of the first plants that appears in the forest after winter. Bears, awakened from their winter sleep, immediately "attack" this source of vitamins, restoring their strength. That is why such a name was assigned to the plant - bear onion. But people are not averse to tasting a valuable product, and therefore, as soon as thawed patches appear, lovers of taiga delicacies are drawn to the healing herb. Why is wild garlic so valued? The recipes for preparing dishes and preparations are very simple, but at the same time they retain a lot of benefits.
taiga medicine
The flask has both leaves and stems very fragrant, this aroma resembles garlic. And all because the plant contains the glycoside alliin and essential oils. In addition, it is rich in ascorbic acid, fructose, phytoncides, minerals, carotene and protein were found in it. And knowing how many calories in wild garlic, you will be surprised - only 35 kcal per 100 g.
The plant increases appetite, activates the secretion of digestive glands, enhances the motor function of the intestine. In addition, it has bactericidal, antihelminthic, fungicidal and antiscorbutic effects.
Stems, leaves and bulbs of the flask are used for eating. The plant is harvested in the spring, before flowering - later the edible parts become tough. That is why it is advisable to make preparations from it in the winter in the spring. The flask usually blooms in May and through June, but in some regions this may occur later.
The assembled flask is eaten fresh, and added as a spice to salads, first and second courses to pies as a filling. Also - fermented, salted and marinated, fried, stewed, etc. How to cook wild garlic at home? Options - a lot!
How to cook wild garlic
What dishes can be prepared from wild garlic? Recipes will please with their variety - soups and main courses, appetizers and salads.
Cream of wild garlic soup
Fragrant and vitamin soup - wild garlic puree - good source beneficial trace elements in early spring. Hungry for fresh greens during the winter, the body will happily accept this miracle - soup. For cooking we need:
- a bunch of fresh wild garlic - 120-150 g;
- onion - 1 pc.;
- leek - 1 pc.;
- a liter of meat or chicken broth;
- potatoes - 3-4 tubers;
- sour cream - 200g;
- dry white wine - 25 ml;
- tablespoon butter;
- salt, pepper, vegetable oil and bay leaf - to taste.
- Cooking should begin with cleaning herbs and vegetables. We chop the onion finely, and the leek into half rings. We cut the peeled potatoes the way you like - a cube, a bar, etc.
- The leaves of the flask are washed under running water and left until the water is completely drained (it is convenient to use a sieve), then they are cut into several pieces each.
- A spoonful of vegetable and butter is heated in a deep saucepan and onions are fried (both types). Pour in the broth, throw in the potatoes, salt. When the potatoes are ready, put the greens of the flask pepper, add sour cream and wine, lavrushka. How much to cook wild garlic in the soup - the soup itself will tell you, as soon as it boils again, it is removed from the stove.
- The dish, which has cooled down a little, is poured into a blender, having previously removed the lavrushka, crushed to a puree state and poured into plates.
Fried wild garlic
Perhaps, fried bear onions are the simplest thing that can be prepared from wild garlic.
There are many ways to fry it, but the easiest recipes to follow are:
Ramson with egg: in a small amount of vegetable oil, the flask is thoroughly fried until soft, salted and peppered, and at the end of cooking, poured with a beaten raw egg and brought to full readiness.
Pre-boiled and then fried wild garlic shoots. In salted water, the stems are boiled for 7 minutes, then they are thrown into a colander, the water is allowed to drain completely, fried in oil with the addition of 1-2 tablespoons of tomato paste.
Ramson with carrots and onions. It is prepared like this: sautéed like a soup, for example, carrots and onions in vegetable oil, then the stalks, cut into pieces of 2-5 cm, are fried, not forgetting to salt.
Cooked in any way of frying, it can be eaten both as an independent dish and as a side dish for meat.
Cheremsha in Chechen
This option is close to the simplest fried recipe. Ingredients:
- stems of young wild garlic - 500-600g;
- ghee - 80 g;
- to taste - salt.
Before cooking wild garlic in the Caucasian (or Chechen) way, the shoots are cleaned of roots and films, washed and boiled for 5 minutes in boiling water. Then they recline in a colander and let all the water drain to the droplet. Next, melted butter is heated in a frying pan, the wild garlic is fried until golden brown. They eat it with a flatbread made from wheat flour.
How to cook wild garlic in tomato
Wild garlic in tomato comes out very good. The recipe is simple, but the taste is amazing. All you need to create a dish:
- wild garlic shoots - 700 g
- odorless vegetable oil - 3 tbsp. l.
- salt and refined sugar - a tablespoon;
- tomato paste - 300 g;
- table 9% vinegar - 2 tbsp. l.
To make the bear’s onion succumb well to cleaning, immerse it in warm water for half an hour. Then we remove the roots and films, hard leaves. In a frying pan, put out the stalks, pour oil (a tablespoon) and ¼ cup of water. After about 10 minutes, when the water has completely evaporated, add the rest of the oil. Now let's add tomato paste, salt and sugar. Let's put out another 8-12 minutes. That's it, the fragrant side dish for meat is ready!
wild garlic salad
Have you tried wild garlic salad? Their recipes are varied! I offer the most appetizing and fortified - choose your own, any of them is prepared without problems!
Cucumber - egg salad from wild garlic
The recipe for a simple and tasty homemade salad is as follows:
- We take the ingredients: a couple - three homemade fresh cucumbers(150 grams), 2 boiled eggs and wild garlic leaves.
Grind the ingredients, mix, add salt and season with sour cream or mayonnaise. Such a wild garlic salad with egg and cucumber is a storehouse of vitamins and at the same time low-calorie.
Carrot and wild garlic salad
For cooking we take:
- carrots - 2 pcs.;
- dressing for Korean carrots - 10 g;
- wild garlic stalks - a couple of bunches;
- olive and sunflower oil - 30 ml each;
- for salad dressing - mayonnaise, sour cream or other favorite sauce -30g (optional!).
Cooking in this order:
- Boil the bear's onion in boiling water for 5 minutes and put it in a colander.
- Peel and grate the carrots.
- Mix carrots and wild garlic in a convenient bowl, season with herbs.
- Heat the oil in a frying pan. Then pour the salad, mix and leave to brew for a day.
Cheremshovy meat salad
Salad Ingredients:
- wild garlic stems and leaves - 200 g;
- meat (pork, chicken fillet or beef) - 200 g;
- boiled egg - 1 pc.;
- mayonnaise - to taste.
- Be sure to wash and clean the wild garlic, then also boil it for 5 minutes in boiling water. After that, discard in a colander. Boiled meat cut into cubes, chop the egg. We mix the ingredients and season with mayonnaise.
- If the meat is fatty, you can use mayonnaise instead. natural yogurt or low fat sour cream.
Recipes for the winter
A piece of spring in a jar? Yes, if these are wild garlic blanks. The plant surprisingly retains aroma and nutritional value both salted and marinated. One has only to open a jar - and the smell of summer will spread throughout the apartment!
How to pickle wild garlic at home
There is nothing easier from preparations for the winter than pickled wild garlic. Recipes may vary. Here is the simplest one.
Due to the fact that the plant has a strong spicy smell, it does not need other aromatic herbs. True, peppercorns and bay leaves will not be superfluous. So, prepare jars, lids and products:
- wild garlic - 1.5 kg;
- water -1.2 l;
- salt and sugar - sand 2 tbsp. l.;
- lavrushki - 3 sheets;
- aromatic and whole pepper "black peas" - 6 pcs.;
- vinegar 9% - 100 ml.
- Half-liter jars with lids are sterilized in advance. It's good to do it with soda. You can use for these purposes and the oven, and microwave, and the usual saucepan with boiling water.
- Cheremsha is sorted out, cleaned, washed. Cut the stems in half, and larger shoots can be smaller. Tightly, but without tamping, stack fragrant greens in jars.
- Further, the process is similar to pickling cucumbers. Pour boiling water over the jars to the very top for 15 minutes. Next, pour the primary brine into a saucepan (you can use a nylon lid with drilled holes), put salt, parsley, sugar and pepper. Let it boil and keep boiling for about 5 minutes. Remove from the burner and pour in the vinegar. Pour wild garlic with hot marinade and twist the jars.
- The slower the banks cool, the better. That is why they need to be wrapped, not forgetting to turn them upside down.
How to preserve wild garlic with garlic
Only young leaves and stems of bear's onions (wild garlic) are preserved in winter before it begins to bloom. After flowering, the greens become hard and tasteless.
The sharpness of the leaves and the aroma of the flask will be favorably emphasized by garlic. The lunch will be spicy. To prepare for the future you will need to take:
- fresh wild garlic - 1000 g;
- 1.2 liters of water;
- sugar and salt, 1.5 tablespoons;
- 3-4 garlic cloves;
- lavrushka leaf - 2-3 pieces;
- vinegar (9%) -120g;
At the bottom of a sterile jar, put washed lavrushka, peeled garlic, and wild garlic shoots to the top.
Make a marinade from water and spices. Before closing the stems in jars, sterilization is required (about 30 minutes in a water bath). Do not forget that before you roll up wild garlic for the winter, you need to carefully sterilize the lids too!
Cheremsha in Korean
Do not know how to cook wild garlic stalks deliciously, but not spend a lot of time? A win-win option is wild garlic in Korean: spicy, fragrant and tasty. The shoots are heat-treated, and Korean wild garlic can be eaten without unpleasant consequences for digestion.
Before cooking wild garlic, fresh herbs are well sorted and cleaned.
To “conjure” over wild garlic was convenient, take a deep bowl. The ingredients are kept in proportions:
- fresh wild garlic leaves - 600 g;
- salt - a teaspoon;
- ¼ teaspoon of coriander, dried cilantro, granulated sugar, a mixture of peppers and chili peppers;
- olive oil (and sunflower will do) - 3 tbsp. spoons;
- table vinegar - a teaspoon
Blanched wild garlic is mixed with seasonings, poured with hot oil. All mix and, having covered with a lid, remove to infuse. After a day, you can decompose into jars and store in the refrigerator.
Salted wild garlic
Salt is known to be the best natural preservative. You can also pickle wild garlic, both with and without brine.
So, how to salt wild garlic without brine? Everything is simple!
We remember how to salt cabbage, and apply the method for this workpiece. We clean, wash and cut the wild garlic into pieces of 1 cm. We take 40 g of salt per kilogram of greens. In total, about 2 cups of salt are required for a bucket of wild garlic. In a convenient deep bowl, mix the wild garlic and salt, knead a little so that the juice comes out. Then we put it under oppression for 5 days. Every day we remove the foam from the wild garlic. After 5 days, we lay it out in clean jars and send it for storage in the cellar or in the refrigerator.
With brine, the process will go a little differently. The brine, of course, is prepared separately: we take a stack of salt per liter of water. To chopped wild garlic, laid in clean jars, you can add leaves of lavrushka, currant or cherry, dill umbrellas - this will soften the aroma and add a pleasant aftertaste to a salty snack. Pour the greens with brine and leave the jars at room temperature. We are preparing for the fact that during the fermentation process foam will go, which must be carefully removed. After fermentation is completed, the missing brine must be added to all jars and rolled up under the lid.
Stuffing for pies and dumplings
Do you like egg and onion tarts? So, with wild garlic and an egg, the pies are no less tasty, and it’s impossible to convey in words how fragrant they are! To prepare the filling, you need to take:
- a bunch of fresh young wild garlic;
- 4-5 hard-boiled eggs;
- a spoonful of vegetable oil.
We finely chop all this with a sharp knife, add salt - and now the most spring filling in pies is ready! True, it is preferable not to bake such pies in the oven, but to fry them in oil - the taste will only benefit from this!
Here are a few more options for fillings for pies, dumplings or flat cakes:
- cool mashed potatoes and finely chopped wild garlic in proportions 2:1 or 1:1;
- mashed potatoes, cheese and wild garlic (approximately 2:1:2);
- cottage cheese and wild garlic (2:1);
- boiled rice, chopped egg, wild garlic (1:1:2);
The proportions of the ingredients are allowed to change to your liking. You can also add wild garlic shoots to okroshka and enjoy the freshness of this cold soup; mix well with melted cheese and spread on a sandwich; and simply, in a rustic way, dip the tip of the stalk in salt and, closing your eyes with pleasure, eat with black bread and lard.
Ramson is a very valuable product that will nourish the body that is starving for vitamins with valuable substances. You should not neglect this “pasture”, because a bunch of bear onions is not only tasty, satisfying, but also healthy. Be sure to treat yourself to tender and fragrant twigs in spring.
Ramson or wild garlic is an amazing herb that has many beneficial properties for the human body. It belongs to the bulbous perennial plants, but propagated mainly by seeds. Small bulbs are formed from a single leaf base. Its leaves are narrow, elliptical, up to 25 centimeters long, up to 7 centimeters wide and with a petiole about 20 centimeters long.
When flowering, it forms small star-shaped white flowers with a diameter of about 16-20 mm with stamens shorter than the perianth.
It grows almost everywhere, from the Caucasus up to the tundra. Likes damp shady places. Wild garlic is called bear's onion, wild garlic, flask, kalba.
It can be eaten raw or cooked, added to soups, salads, stews, sauces and other dishes.
With all its many advantages, wild garlic is not stored for a long time and the season of its collection is limited to a short period. The easiest way to prepare it for the winter is to dry or freeze.
In addition to these two methods, there are other methods for harvesting wild garlic for the winter:
- Prepare the pesto sauce;
- Canned with oil;
- Make alcohol extract;
- Pickle or pickle.
How to prepare wild garlic tincture
This tincture is more used as a medicine.
Ingredients:
- wild garlic leaves
- 500 ml vodka
How to make wild garlic tincture
Rinse the collected leaves thoroughly with cold water and pat dry.
Finely chop and fill the jar with them, tamping with a wooden spoon.
Pour vodka over the leaves.
Put in a warm bright place for 2-3 weeks.
Strain and squeeze the raw material well.
Take tincture of 10-15 drops, diluted with water.
Shelf life - 3 years. But it is better to do it every year.
Wild garlic pesto
Ingredients:
- wild garlic leaves
- Nuts (walnuts, hazelnuts, cashews, pine nuts)
- Olive oil
- Chilli
- Lemon
How to make pesto sauce
Rinse the wild garlic thoroughly with cold water.
Shake off the water and let dry for a while.
Put the leaves in a blender. Add salt, pepper and nuts.
Turn on and puree.
Pour in enough oil so that the paste is not very greasy.
Mix and place in clean sterilized jars. Close with lids.
Keep refrigerated. Serve as a side dish with pasta, fish, meat and other dishes.
Ramson with butter
Adding oil to salted wild garlic will extend its shelf life.
Ingredients:
- 500 grams of wild garlic leaves
- 500 ml olive oil
- 1 teaspoon salt
How to pickle wild garlic with butter
Rinse the leaves well with cold water and dry.
Coarsely chop and put in a food processor, adding oil and salt.
Grind to puree.
Transfer to clean, dry jars, making sure a small amount of oil covers the contents.
Close with lids. Store in refrigerator or basement. Shelf life - up to one year.
Pickled wild garlic leaves for the winter
For pickling, you only need two ingredients: wild garlic and salt. Salts take 2% of the wild garlic weight, i.e. per 1 kg - 20 grams of salt.
Wash the wild garlic and dry the leaves. Chop and place in a large bowl or saucepan.
Sprinkle with salt and mash with your hands until the juice comes out.
Cover with a plate and put the load (a jar of water or other). The main thing is that all the leaves are immersed in the released juice. If it is not enough, you can add filtered boiled cold water or mineral water without gas. Leave it like that overnight.
In the morning, transfer to a jar and tamp tightly. Press down on top.
Close the jar with a lid or tissue paper. Put for 2 weeks in a cool place.
Pierce the leaves daily with a wooden stick to expel the gases produced during fermentation.
Divide into smaller jars and seal with plastic lids.
Store in a cool place. Use an opened jar within a maximum of two weeks. 
Salted wild garlic stalks (pickled)
Ingredients:
- 1 kg stems
- 1.5-2 tablespoons of salt
- 1 tablespoon sugar
- 1 liter of water
Prepare the ramson stalks by removing the leaves.
Rinse well with cold water and let it drain.
Prepare brine. To do this, bring water to a boil and add salt and sugar. Boil for a couple of minutes after dissolving the salt and sugar. Remove from stove and cool to room temperature.
Put the stems in a saucepan or a large deep bowl. Pour in prepared brine.
Cover with a plate on top and place the load, so that all the steles are completely covered with liquid.
Put in a cool place for 2 weeks. Pierce the wild garlic daily and remove the resulting foam from the surface.
If necessary, rinse the plate and load so that the wild garlic does not start to mold.
When the fermentation process is over, arrange the stems in clean jars. Pour in brine and close with a plastic lid.
Store in a cold place.
How to pickle wild garlic for the winter
Pickled mainly bulbs or flower arrows. Leaves are best frozen, dried or canned with oil.
For conservation wild garlic is harvested before the start of the flowering period.
Some preserve young flower arrows (buds) that are in the process of formation. You can pickle flowers. They are also edible and can decorate salads.
Most often it is done without sterilization, preparing a marinade with one vinegar, sugar, salt and spices. Such spicy wild garlic will be a good addition to fried meat.
The preparation process before canning is general:
The parts of the plant prepared for pickling are washed well with cold water;
Be sure to dry off the water with paper towels or a clean kitchen towel;
Tightly stacked in jars, shifting with spices and spices;
Water for the preparation of the marinade is taken filtered;
Bring to a boil and add vinegar, salt, sugar and boil for 2 to 5 minutes after the salt and sugar have dissolved;
Banks are sterilized over steam, heated in the oven or microwave. They must be dry;
Before sterilization, they are thoroughly washed with soda solution;
Sterilize the lids as well. New metal must be washed well with soda solution;
Prepared glass jars are poured with hot marinade and immediately sealed tightly with lids;
The jars are turned upside down and left to cool completely, covered with a terry towel, blanket or blanket;
Store in a cool place.
Pickled wild garlic is ready in 1-2 weeks. Once opened, it must be stored in the refrigerator.
Marinade for wild garlic
Wild garlic is most often marinated in small glass jars with a capacity of 250-500 grams.
For pickling, you can take bulbs, stems, flower buds.
The taste of the marinade depends on the amount of vinegar, sugar and salt.
The aroma is added by spices and spices: dill, chervil, celery, parsley, black peppercorns and fragrant, bay leaf.
How to pickle wild garlic marinade recipes
Option 1
For 1 liter of water:
- 1.5 tablespoons of sugar
- 1 tablespoon salt
- 80 grams of table vinegar
- 4-5 pieces of peppercorns
- 2-3 bay leaves
Option 2
For 1 liter of water:
- 50 grams of salt
- 50 grams of sugar
- 100 grams of table vinegar
Option 3
For 700 ml of water:
- 1 tablespoon salt
- 50 grams of table vinegar
Pickled wild garlic bulbs
A very easy way to pickle wild garlic, which will be stored throughout the winter.
Ingredients:
- 5 cups onions (with small stalks)
- 1.5 cups table vinegar
- 2.5 cups of water
- 3 tablespoons of salt
- 0.25 cup sugar
- 3 tablespoons mustard seeds
- 2 tablespoons black peppercorns (you can mix with allspice)
How to cook
Trim the leaves, leaving a small stem. If necessary, clean the top layer.
Wash the bulbs. Pat dry on kitchen towels or paper towels.
Place in clean, sterilized jars.
Prepare marinade. To do this, boil water with salt, sugar, vinegar, adding mustard seeds and pepper.
Pour the hot brine over the wild garlic and immediately roll up the lids. Turn upside down and leave to cool.
Store in refrigerator or basement. 
Marinated wild garlic with ginger and celery
Ingredients:
- 150 grams of wild garlic bulbs
- 100 grams of white wine vinegar
- 1 tablespoon mustard seeds
- 0.5 teaspoon dried celery
- 0.5 cm grated ginger root
- 2 tablespoons of sugar
- 1 tablespoon salt
How to cook
Clean and wash the wild garlic bulbs. Prepare the marinade by combining all the ingredients and boil it for 5 minutes after boiling.
Place the bulbs tightly in a sterilized jar and pour over the marinade. Roll up lids. Store in a cool place.
Pickled wild garlic with apple cider vinegar
Ingredients:
- 100 grams of wild garlic stalks
- 5 sprigs (or dill umbrellas with seeds)
- 200 ml water
- 100 ml apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon sugar
How to cook
Prepare the marinade by combining all the ingredients except the chervil.
Place the prepared stems in a clean, dry jar, shifting with chervil sprigs.
Pour in brine, roll up and put in a dark, cool place. In a week the wild garlic will be ready.
Marinated wild garlic for the winter
Ingredients:
- 1.5 kg wild garlic stalks
For marinade:
- 3 tablespoons of salt
- 3 tablespoons of sugar
- 2 liters of filtered water
- 2 teaspoons table vinegar
- 2-3 bay leaves
- Dill, black pepper and allspice
How to cook
Strip off all leaves. They can be used for pesto or marinated with butter.
Rinse well with cold water and pat dry.
Prepare the marinade by combining all the ingredients.
Put the stems in a clean, dry, sterilized jar, shifting them with spices and spices.
Pour hot marinade over and immediately roll up the lids.
Store in a cool place.
Marinated wild garlic with cinnamon
Ingredients:
- 1 kg wild garlic (with leaves)
For marinade:
- 1 liter of water
- 100 grams of table vinegar
- 50 grams of salt
- 50 grams of sugar
- 1/3 teaspoon cinnamon (ground)
How to cook
Sort the wild garlic, removing all withered and spoiled parts. Rinse well with cold water and pat dry.
Cut randomly and put in prepared jars.
Boil water and add vinegar, salt and sugar. When salt and sugar dissolve, add cinnamon.
Pour the wild garlic with hot marinade and immediately tighten the lid.
Cool by turning the jars upside down. Store in a cool place.
Pickled wild garlic buds
This recipe uses unopened wild garlic flower buds. You need to collect them when they are still firm and dense, light green in color. The buds are sharp, but very beautiful and crispy.
They can be added as an appetizer to meat, cheese, salads or instead of capers.
Ingredients:
- Ramson buds - about 300 grams
- White wine vinegar - 150 ml
- Sugar - 50 grams
- Salt - 5 grams
- star anise
- Bay leaf - 1 piece
How to cook
Wash the flower buds by cutting off the long stems. Dry and place in a sterilized jar.
Bring vinegar, salt and sugar to a boil. When the marinade boils, add bay leaf and anise.
Pour the buds with hot marinade and immediately tighten the lid.
Store in a cool place.
Tip: spices can be taken to your liking, wine vinegar can be replaced with regular or apple cider vinegar. But in this case, adjust the marinade to taste.
Pickled wild garlic flowers
Pickled wild garlic flowers are best eaten before the New Year.
Ingredients:
- 120 ml water
- 80 grams of sugar
- 40 grams of vinegar
How to cook
Sort the collected flowers and rinse with cold water.
Lay out on a cloth and dry.
Put into small jars. Add spices to your taste: dill (seeds), peppercorns, cinnamon and others.
Prepare the marinade by boiling water, vinegar and sugar.
Pour the hot marinade over the flowers and seal tightly.
Store in a cool place.
Ramson is a vitamin gift of nature. But, unfortunately, the season is limited. To prolong the culinary pleasure, prepare for the future.
Pickled with vinegar, it can be stored for several years. But it is unlikely that it will last for such a long time.
Pickled and pickled wild garlic can be eaten as a separate dish, added to salads, soup, served with meat and poultry.
Marinated with little, it perfectly complements pasta and pasta, roasts, sauces, soup.
Do not be too lazy to collect it in the spring or buy it on the market to prepare for the future.
Before the winter is over, we start thinking about harvesting again. In winter, we maintained immunity, reminded ourselves of the tastes of summer and simply pampered ourselves with all kinds of pickles. With the advent of spring, a new harvesting season has begun. But what preparations can we talk about when the snow has just melted, and the first greenery has just begun to appear? Together with the first greens, wild garlic begins to appear - a plant familiar to many for its light garlic taste and a whole list of vitamins and nutrients. Of course, yearning for greenery over the winter, you want to use everything only fresh, but it is useful to prepare wild garlic for the winter so that in winter you can replenish your supply of vitamins, maintain strength, good health and good mood.
In order to have time to prepare wild garlic for the winter, you need to know that the leaves and stems of this plant are harvested in May - June, you need to have time to do this before the plant begins to bloom. For blanks, you need to use only the freshest, most beautiful leaves and process them better almost immediately after collection. It is in the young juicy leaves of wild garlic that there is a huge amount of vitamins A and C, which our body needs so much during the winter colds. In addition to the undoubted health benefits, wild garlic has excellent taste, you can use fresh leaves and stems, as well as salted, pickled or pickled. If you prepare wild garlic for the winter, then you can cook for a whole year delicious soups, salads, cabbage rolls and pies based on it. Ramson for the winter can be prepared according to a wide variety of recipes, but most often it is pickled. Try to prepare wild garlic for the winter according to the recipes below, and then, having opened a jar filled with bright greens in winter, your house will be filled with freshness and summer aromas.
Marinated wild garlic
Ingredients:
2 kg wild garlic,
1.5 l. water,
40 gr. salt,
1 tbsp 6% vinegar.
Cooking:
Before harvesting wild garlic for the winter, it is necessary to thoroughly wash its leaves. It is advisable to do this twice. Then you should decide in what form you want to see pickled wild garlic. You can leave the leaves whole or dry them and cut into medium-sized pieces. Bring water to a boil, add salt, stir and add wild garlic. Leave to boil for 2-3 minutes and then transfer the leaves to pre-prepared jars. In the brine in which the leaves were boiled, add vinegar, mix and pour boiling into jars with wild garlic. Close the jars immediately with lids and leave at room temperature until completely cool.
Garlic marinated wild garlic
Ingredients:
700 gr. wild garlic,
1 l. water,
60 gr. salt,
2 cloves of garlic
1 bay leaf,
250 ml. 9% vinegar,
70 gr. Sahara.
Cooking:
Harvesting wild garlic for the winter can become even more useful if garlic is added to it, which, in addition to useful properties, will emphasize the sharp taste of wild garlic. Wash the greens thoroughly for 2-3 times and dry. At the bottom of the jar, put the garlic, bay leaf and then lay the wild garlic. Prepare the marinade, for this, bring water to a boil, salt, add sugar and vinegar, mix. Pour the wild garlic leaves with boiling marinade, sterilize the jar for 30 minutes, then roll up the lid.
Wild garlic marinated with mustard
Ingredients:
wild garlic stalks,
1.5 tbsp wine vinegar,
1 tbsp salt,
1 l. water,
1 tbsp french mustard,
a few peas of black pepper.
Cooking:
Rinse the wild garlic stalks well and soak for 30 minutes in cold water. At this time, you can sterilize the jars in which the wild garlic will pickle. Place the wild garlic stalks tightly in a sterile jar. The stems must be installed vertically. Bring the water to a boil and pour over the garlic. Leave boiling water in a jar for 5 minutes, then pour into a saucepan, add salt, pepper and mustard to the water. Bring the water back to a boil and simmer for 2-3 minutes, then add the wine vinegar and immediately remove from heat. Pour the wild garlic stalks with the resulting marinade, roll up the jars and place upside down. Wrap the jars with a towel and leave in this state until completely cooled. delicious, useful wild garlic ready for the winter.
Marinated wild garlic with spices
Ingredients:
700-900 gr. wild garlic,
1 l. water,
50 gr. salt,
50 gr. Sahara,
cinnamon,
carnation,
100 ml. table vinegar.
Cooking:
Rinse the wild garlic leaves and stems thoroughly and leave them soaked in water for a few minutes. At this time, sterilize the jars. Put the wild garlic in prepared jars. Bring water to a boil, salt, add sugar, cinnamon and cloves to taste, you can add other spices. Boil the marinade for 2-3 minutes, then add vinegar, stir, remove from heat and pour the wild garlic with boiling marinade. Sterilize jars and seal with lids.
No less tasty are other wild garlic preparations for the winter. Whatever method of preservation of wild garlic you choose, it will definitely turn out very tasty and retain all its beneficial features for a long time. However, it should be borne in mind that not all wild garlic is suitable for preservation, but only the juiciest stems and young leaves.
Salted wild garlic for the winter
Ingredients:
1 kg wild garlic,
1 l. water,
50 gr. salt.
Cooking:
Rinse the wild garlic well and put it in a jar. Prepare a brine with boiling water and salt. Strain it and let it cool. Pour the wild garlic with brine, cover with a wooden circle and set oppression on top. Foam may appear on the surface, it must be removed and the oppression washed with saline. After 2 weeks, the jar can be closed and put away in a cold place for storage.
Canned wild garlic for the winter with salt
Ingredients:
1 kg leaves and stems of wild garlic,
500-700 gr. coarse salt, you can sea.
Cooking:
Rinse wild garlic leaves thoroughly, soak in water for 30 minutes and rinse again, then scald with boiling water. Put a layer of wild garlic in a sterile jar, then a layer of salt, again a layer of wild garlic, and so on until the entire jar is filled. Close it with a lid and store in a cool place.
Ramson in tomato sauce
Ingredients:
2 kg wild garlic,
800 ml. water,
200 gr. tomato paste,
2 bay leaves,
4 tbsp salt,
2 tbsp Sahara,
4-5 peppercorns.
Cooking:
Wild garlic prepared in this way for the winter will become a real decoration of your table and will delight loved ones with its unusual taste and aroma. Wash wild garlic well and scald with boiling water. Bring water to a boil, add 200 gr. tomato paste, a few peppercorns, 2 bay leaves, salt and sugar. Mix well and wait for the brine to boil again. Put the wild garlic in jars and fill with boiling brine. Sterilize the jars for 20 minutes, then close the lids.
Canned wild garlic for the winter
Ingredients:
1 kg wild garlic,
200 gr. tomato paste,
250 ml. vegetable oil,
1 tbsp Sahara,
1 tbsp salt.
Cooking:
Wash wild garlic well, dry and pass through a meat grinder. Add tomato paste, vegetable oil, sugar and salt to wild garlic. Mix everything thoroughly, put the mixture on the fire, bring to a boil and boil for 1 minute. Then immediately put the mixture into sterile jars. 0.5 l. sterilize the jars for 20 minutes, then roll up the lids. Cool to room temperature and store in a cool place.
From all these blanks, you can cook a lot delicious meals, add them to salads, meat dishes, soups or pies. Wild garlic is a truly valuable product that has a very short harvest period, so make sure to make wild garlic preparations for the winter so that you can open the jar at any time, breathe in the refreshing summer aroma and feel the spicy, incomparable taste.
Alena Karamzina
There are many plants that bring incomparable benefits to our body. One of them is wild garlic. The article will tell about the amazing properties of wild garlic, recipes for cooking it pickled and Korean for the winter, which are quite simple to make at home and in a hurry.
What is wild garlic?
This is a unique plant that resembles a lily of the valley in appearance. The most common is the white color of the inflorescences. If we mention the taste, it most likely remotely resembles garlic. Morphologically, it belongs to the onion family. From time immemorial, our ancestors have known the beneficial properties of this plant. Indeed, wild garlic contains:
- Squirrels.
- Fats.
- Dietary fibers that resemble fiber.
- Vitamins - A, B, C and folic acid.
In small quantities, wild garlic contains micro and macro elements. It is also a very low-calorie plant, as in 100 gr. there are only 36 kcal.
Useful properties of wild garlic:
- strengthens the immune system, fights viral diseases;
- improves appetite and accelerates the absorption of certain foods;
- strengthens the heart muscle;
- speeds up the metabolism, due to which there is a rapid process of losing weight;
- used as a cosmetic additive in cream and face and body products.
The wild garlic should be cut into thin strips about 8-10 cm long. Next, add wild garlic to boiling water and boil it over low heat for 2-3 minutes with salt, sugar and vinegar. After cooling for a while.
Advice! It is necessary to properly prepare the container - jars, namely, rinse them and warm them in the oven.
After the necessary procedures, the prepared filling is poured into the prepared container. At the end, close the lid and sterilize for 5 minutes.
Korean-style spicy wild garlic with garlic
If you prefer spicy cuisine, you will surely like this Korean wild garlic recipe. For him you will need:
- garlic - 3 heads per half-liter jar;
- 6-7 teaspoons of salt and sugar;
- 100 ml. vinegar
- 800 gr. wild garlic;
- spices to taste - pepper, bay leaf.
The brine is prepared from 1 liter of water, salt, sugar and vinegar. Before pouring the brine, it is necessary to prepare the container by carefully sterilizing it. Spices are placed first on the bottom of the jar, bay leaves, salt and pepper are alternately placed. Then the jars are sterilized and rolled up. This recipe allows the plant to retain useful and gustatory qualities for a long time.
A very popular recipe is used as an appetizer for any dish, which will be appreciated by gourmets of salty foods. Components:
- 1 - 1.5 kg. chopped stems of wild garlic;
- 2-3 tablespoons of salt per half-liter jar;
- spices.
Important! It is better to use coarse sea salt, so it nourishes the stems of the plant more.
This is one of the easiest recipes that does not require a significant investment of time and effort. To prepare, cut the stems into strips or cubes, depending on preferences, then fill with water and salt. It is necessary to prepare the container by sterilizing it first. We insist for 12 hours in the refrigerator.
Spicy wild garlic sauce
In order to use wild garlic as a main dish, you can use this sauce recipe, for which a meat grinder is useful. It is necessary to scroll the stems through a meat grinder or blender, then add salt to taste. This mixture can be stored in the refrigerator for up to six months. Also suitable as a main sauce for meat or pasta.
Harvesting vitamin tincture of wild garlic for the winter
If there is a need or desire to strengthen the immune system before the winter period, you can make a tincture that will help get rid of the first manifestations of a cold or flu. For this you will need:
- 300-400 gr. wild garlic;
- 50-70 gr. hypericum;
- pharmacy chamomile - a teaspoon;
- sagebrush
This composition should be poured with boiling water and insisted for a day. Then take one tablespoon before meals. The course of strengthening the immune system is 1-2 months, but can be extended in the event of an influenza epidemic.
If a child has a disease such as gingivitis or stomatitis, it is necessary to mix the finely ground wild garlic stalk with a teaspoon of tea tree oil. You can add a small amount of milk for a softening effect. Rinse up to 5 times a day.
Summing up, it is worth noting the beneficial properties of wild garlic, which is able to restore health, give beauty and strength to a person. Using this plant correctly, you can get protection from viral diseases at the output, in addition, it is incredibly tasty!
Harvesting wild garlic for the winter - video