The salted wild garlic has gone bad. Harvesting salted wild garlic for the winter: recipe "Fragrant garlic"

Hi all!

Yesterday we went to collect wild garlic or bear's onions.

Surprisingly useful, rare, but extremely popular in folk medicine.

From this article you will learn:

Ramson for the winter - recipes for blanks

What is wild garlic?

Ramson, or Bear onion, or Wild garlic, or Kalba (lat. Állium ursínum) perennial herbaceous plant, species of the genus Onion( Allium) subfamily Onion ( Alliaceae) of the Amaryllis family ( Amaryllidaceae) wiki

Useful properties of wild garlic

ABOUT useful properties wild garlic you can talk for a long time.

The plant is extremely rich in various vitamins and minerals.

Her emerald leaves contain a treasure trove useful components for health, and their spicy, spicy-sweet garlic taste able to complement any dish.

By their own therapeutic actions wild garlic is similar to garlic.

Ways to treat wild garlic were known back in Ancient Rome where wild garlic was considered a means to cleanse the stomach and blood.

In folk medicine, wild garlic is used as an antiscorbutic, antihelminthic, an agent that enhances intestinal motility, as a blood purifier for atherosclerosis.

And of course, wild garlic has a pronounced antimicrobial effect. Moreover, its phytoncides are even stronger in action than garlic phytoncides (they can even prevent meat from rotting)

Therefore, wild garlic can be successfully taken for various infectious diseases of the intestine, skin rashes, colds, periodontal disease.

Wild garlic tincture on alcohol effectively helps with rheumatism and gout.

Vitamins that are part of wild garlic in in large numbers, endow it with a rejuvenating effect on our body.

Therefore, if there is an opportunity to collect or buy wild garlic, do not miss it.

Recipes for harvesting wild garlic for the winter

Wild garlic can be harvested for the winter: salted, fermented, and then added to soups, salads, fillings for pies, and as a seasoning for any dishes.

Consider the basic recipes for harvesting wild garlic for the winter.

The simplest recipe for preserving wild garlic for the winter looks like this:

For 2 kg of wild garlic leaves, 1.5 liters of water, 40 g of salt and 1 tbsp. l. 6% vinegar.

• Before cooking, the leaves must be thoroughly washed, then cut the wild garlic or leave the leaves as a whole (depending on preference).
• Boil water, salt it, add grass and leave to boil for a couple of minutes.
• Put the leaves in jars, pour them with the water in which they were boiled, after adding vinegar to it and boiling for a couple of minutes.
• Jars should be closed immediately and left at room temperature for cooling.

Video recipes for harvesting wild garlic for the winter

From these videos you will learn how to cook delicious and healthy snack from wild garlic for the winter. Look!!!

Salted wild garlic

Cooking recipe:

1. Take about 1 kg of wild garlic leaves and stems, rinse with boiling water.
2. Finely chop.
3. Fold in glass jars or in a barrel of birch bark.
4. First, pour a layer of salt, then a layer of wild garlic, and so on until the container is filled to the brim.
5. You can also use sea salt. Very tasty!
6. And you can also ferment wild garlic, read

Wild garlic sauce

Simple spicy wild garlic sauce. Spicy, but very tasty with meat and fish.

Rinse wild garlic thoroughly cold water and pass through a meat grinder. Add salt to taste. Pour into sterile jars and store in the refrigerator.

I love simple potato salad with wild garlic.

For its preparation, 5 baked potatoes, cut into cubes, are mixed with a bunch of chopped wild garlic, and seasoned with salt and vegetable oil.

You can add a chopped egg. Very tasty and very healthy!

And finally, in order not to drive through the fields in search of bear onions, plant wild garlic in the country.

It is easily propagated by onions or seeds, and in the worst place, where it is dark and damp, wild garlic loves it!

And you will always have healing herbs that bring health!

Do you love wild garlic?

Alena Yasneva was with you, subscribe to my blog updates and bye everyone!!!

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 taste 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, she is rich and ascorbic acid, found in it fructose, phytoncides, minerals, carotene and protein. 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 collected flask is eaten in fresh, and added as a spice to salads, first and second courses in 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 diversity - 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- taste.

1. 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.
2. The leaves of the flask are washed under running water and leave until the water drains completely (it is convenient to use a sieve), then they are cut into several pieces each.
3. 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.
4. 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 a bear bow in fried- 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 vegetable oil, the flask is thoroughly fried until soft, salted and peppered, and at the end of cooking it is poured with whipped 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. They cook it like this: pass it like a soup, for example, carrots and onions in vegetable oil, then the stems, 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;
• melted butter- 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 bow succumb well to cleaning, immerse it in warm water. 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 add tomato paste, salt and sugar. Let's put out another 8 - 12 minutes. That's it, fragrant garnish ready for meat!

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 is simple and tasty homemade salad next:

• We take the ingredients: a couple - three homemade fresh cucumbers(grams per 150), 2 boiled eggs and ramson 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.;
• gas station 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:

1. Boil the bear's onion in boiling water for 5 minutes and put it in a colander.
2. Peel and grate the carrots.
3. Mix carrots and wild garlic in a convenient bowl, season with herbs.
4. 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.

1. Be sure to wash and clean the wild garlic, then also boil 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.
2. 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, others fragrant herbs she has nothing to do. 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;
• fragrant and whole pepper"black peas" - 6 pcs.;
• vinegar 9% - 100 ml.

1. 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 the microwave, and the usual saucepan with boiling water.
2. Cheremsha is sorted out, cleaned, washed. Cut the stems in half, and larger shoots can be smaller. Tightly, but without tamping, stack fragrant greens to banks.
3. 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 nylon cover 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.
4. 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, to the top - wild garlic shoots.

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- 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 out according to clean banks and sent 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.

All this is finely crumbled 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:

1. cool mashed potatoes and finely chopped wild garlic in proportions 2:1 or 1:1;
2. mashed potatoes, cheese and wild garlic (approximately 2:1:2);
3. cottage cheese and wild garlic (2:1);
4. 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. 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.

Wild garlic harvested for the winter will become great addition for both first and second courses - wild garlic pickles can be added to borscht, cabbage soup, meat goulash and so on, especially if there is no fresh greenery at hand (and this happens quite often in winter). Salting wild garlic for the winter is quite simple - it does not require any special dishes or any exotic ingredients.

How to pickle wild garlic for the winter - a step by step recipe

Cheremsha: cooking recipes for the winter

The brine for wild garlic is prepared according to a very simple ratio - fifty grams of salt are taken per liter of water. Accordingly, the more homemade preparations you have, the more brine you will need.

It is best to salt wild garlic leaves, but you can salt the stalks for the winter. Before salting, wild garlic should be thoroughly rinsed under running cool water and dried by spreading it on a kitchen towel.

Prepare all other ingredients in advance - for flavor, you can add salted wild garlic to the recipe fresh dill or horseradish, bay leaf, black peppercorns and even coriander. Also, make sure that the canning jars are clean and sterilized in a water bath.

Lay out the wild garlic leaves in glass jars in layers - a layer of greenery, then a layer of spices, dill, bay leaf, and so on. You can add a few cloves of garlic if you like. We fill our wild garlic preparation with prepared brine and close it with lids - but not tightly, since the process of salting wild garlic for the winter does not end there. The blanks must be allowed to stand for several days - during this period, a foam will form on the surface, which must be removed. But after a week and a half, the fermentation will end, and after that the wild garlic can be topped up with fresh brine, carefully rolled up with lids and already stored for the winter.

Recipe for pickling wild garlic with vinegar

• Glass of water
• Two hundred grams of vinegar
• Tablespoon of salt
• Two tablespoons of sugar

If desired, you can add spices - black peppercorns, bay leaf. In addition, they are well suited for this homemade from wild garlic sprigs of cloves or cinnamon.

The method of salting wild garlic for the winter is as simple as possible: put wild garlic leaves in jars for conservation (it is recommended to pre-soak the greens in cold water for one hour), then pour on top hot pickle and close carefully. Before leaving the salted wild garlic to be stored for the winter, the jars should be allowed to stand for one or two days, and in an inverted (upside down) state.

At the end of spring, we can no longer find fresh wild garlic, and in order to useful greens was at hand, I decided to salt wild garlic for the winter in jars. No water, brine, vinegar or other additives. Cut, salt and arrange in jars. Young shoots, though more fragrant, but there are only stems, but I needed leaves. I waited until bunches with large leaves appeared, and set to work. At first , and then I thought that salted wild garlic in jars would also come in handy for me.

It is more convenient for me to store greens in small containers of 200-300 ml so that they do not stand open for a long time. Use salted wild garlic as well as fresh: in meat and vegetable stew, soups, borsch, gravies, sauces. I think that it will fit everywhere, except for salads. Although they are probably also prepared, but the expense is high and I don’t know if it is worth harvesting for these purposes.

How to pickle wild garlic for the winter in jars - a recipe with step by step photos

• Wild garlic leaves - 200 g;
• table salt (large) - 1 teaspoon with a low slide;
• jars with screw caps.

How to pickle wild garlic leaves in jars for the winter - step by step instructions

For salting, I will use only the leaves. Before untying the bundles, I cut off the stems (the white part), I won't need them. But you should not throw them away, they can be finely chopped and added to any salad or soup, second. Weighed - it turned out 200 grams. She scooped cold water into the kitchen sink, lowered the wild garlic, left it for a few minutes. Then I washed the greens under the stream pure water, laid out in a colander.

The leaves must be dried so that there are no droplets of water on them. You can leave in a colander or on a towel, turning occasionally. But with such drying, the leaves can tie. I made it faster and easier: I shook off the greens, laid them out on a kitchen towel and twisted them into a roll. After a few minutes, I unfolded it, aired it in the air for about ten minutes.

I didn’t cut it very finely, just like I cut wild garlic for salads.

Transferred to a deep bowl, sprinkled with large table salt. Mixed.

I washed the jars in advance with soda, dried them, boiled the lids. I filled the jars gradually, laying the salted wild garlic for the winter in small portions and tightly packed. Filled up to the very top, under the neck. I immediately screwed on the screw caps.

From this amount of wild garlic leaves, I got two jars of 200 ml each. each. I stuffed quite tightly, but not so that everything was compressed.

You need to store blanks in the dark cool place: in the basement, cellar, in the refrigerator. I hope my detailed recipe salted wild garlic in jars for the winter will come in handy for you, and you will also stock up on useful greens for the future.

Knowing how to salt wild garlic, you can prepare this delicious and useful product. This dish tastes like garlic. Even after heat treatment in the leaves and petioles of wild garlic there is a lot useful minerals and vitamins.

Salting wild garlic is best in June

• Servings: 10
• Preparation time: 30 minutes
• Cooking time: 24 minutes

How best to salt wild garlic according to the recipe

Leaves should be collected from May to June. They must be fresh, undamaged and have a pleasant green tint. Immediately after harvesting, wild garlic should be used, as it quickly loses its freshness.

Cooking:

1. Dry the washed leaves.
2. Fill clean glass jars with wild garlic and herbs.
3. Combine water with salt. Fill jars with brine.
4. Leave for 3-4 days at room temperature, periodically removing the foam. Lids do not need to be closed tightly.

Drain the old brine and fill the jars with new. Roll up.

How to salt wild garlic with vinegar

This appetizer is easier to prepare and tastes spicier.

Ingredients:

• wild garlic;
• water - 200 ml;
• vinegar - 200 ml;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp. l.

Cooking:

1. Soak leaves in cold water for 1 hour.
2. Distribute to banks.
3. Prepare the brine by combining all the ingredients.

Roll up and leave for 2-3 hours at room temperature. Then transfer to a cold place.

Harvesting wild garlic without brine

Leaves prepared in this way can be used to prepare snacks, salads, soups and second courses. The pickling process resembles the fermentation of cabbage.

Ingredients:

• wild garlic - 5 kg;
• salt - 225 g.

Cooking:

1. Cut the washed stems and leaves into pieces of 0.7-10 mm.
2. Salt in a wide basin.
3. Put under oppression for 5 days. If foam appears, it must be removed.

Arrange in jars, close and store in a dark, cold place.

Young leaves can simply be mixed with salt and placed tightly in jars. Proportion: for 1000 g of wild garlic - 2 tbsp. l. salt. Close jars with lids and refrigerate. After 1.5 weeks, you can take the first sample.

Ramson in tomato sauce

Ingredients:

• wild garlic - 2 kg;
• water - 4 tbsp.;
• tomato paste - 1 tbsp.;
• pepper - 4-5 peas;
• bay leaf - 2 pcs.;
• sugar - 2 tbsp. l.;
• salt - 4 tbsp. l.

Cooking:

1. Soak the leaves in cold water for 1 hour. Dry.
2. Boil water and add all the ingredients except the garlic.
3. Put the leaves in jars and pour hot brine. Sterilize 20 min.

Store in the basement or refrigerator.

These recipes keep useful material and slightly soften the sharp taste of wild garlic.