Salted wild garlic in jars for the winter. Delicious, original and healthy

The most ancient and traditional recipe for salting wild garlic is salting using washed pebbles. It’s hard for me now to explain why stones are needed there, but a lot of teeth were broken about them. Now, in the presence of freezers, it is possible to keep wild garlic practically fresh, avoiding lactic acid fermentation. I remember from childhood, when they took such wild garlic out of a warm cellar and opened the lid, some young ladies were simply knocked down. Later, methods were discovered for pickling whole wild garlic stalks, vertically in 3-liter jars with strong brine, which was then thrown away. The best harvesting method, in my opinion, is the salad pickling method, followed by freezing. We need 1.5 kg of wild garlic.

In late wild garlic, it is necessary to cut off the leaves, finely crumble them and dry them on paper at room temperature in a dark place. In a week, an excellent dry seasoning for any dishes will be ready. It can be put in a glass jar, closed with a lid and used in winter.

The stems of wild garlic must be cut into small pieces and placed in a deep voluminous bowl.

For 1 kilogram of product, 1 full tablespoon of salt is required. After adding salt, you need to mix the wild garlic with your hand, trying to crush it a little. This will cause the juice to come out.

Then the wild garlic must be carefully packed. For this, plastic dishes with lids are ideal - various buckets and jars. Salted wild garlic is laid out in a washed bucket or jar and rammed a little in it.

Close the bucket with a lid. But this is not enough. Vibes of wild garlic like gamma rays penetrate everything, spreading a powerful garlic aroma. Therefore, a bucket of wild garlic must be packed in a new plastic bag. Even better, pack it in two bags. Now you can put the wild garlic in the freezer. In this form, it is easily stored for a year without losing its properties and taste.

The salting of wild garlic for the winter has been done. On winter evenings or closer to spring, when there is a lack of vitamins, we can get a jar of wild garlic and let it melt. She did not experience fermentation, therefore she has a quite pleasant smell of a fresh plant of the garlic family. Put the salted wild garlic on a plate. It is especially good with rustic sour cream. The picture shows a modest table of the captain of the reserve February 23, 2010 "Waiting for a hot dish." Salted wild garlic with odorous vegetable oil is located behind the vinaigrette.

Summer is the time when a huge number of people are actively making preparations for the winter. Among the numerous greens for salting, you can use wild garlic, which has a spicy taste similar to garlic. In addition, this plant is very useful for the body, since it contains vitamins, minerals and other substances. Even after heat treatment, a lot of useful components remain in the leaves and petioles.

It is important to know not only how to pickle wild garlic, but also when to collect it correctly. The ideal time to collect is from May to June. It is important that flowers do not appear on the plant. Only fresh and beautiful leaves without any damage are suitable for blanks. It is worth processing them immediately after they have been plucked. From the greens stored for the winter, you can cook the first and second courses, as well as use it for salads, snacks and pastries.

How to pickle wild garlic with brine for the winter?

Many people do not even suspect that it is possible to harvest the stems of a plant. There are many different ways of salting, we suggest stopping at the most popular option.

For this recipe, you need to take:

leaves and stems of the plant, spices, herbs, water;
1 liter liquid glass of salt.

Cooking:

Leaves should be washed thoroughly, and then laid out on a paper towel to dry;
Get clean jars. Put the wild garlic in them, and also add the selected spices and various greens;
For salting, brine is important, for which it is necessary to combine water and salt. Pour it into jars and leave for a couple of days under loose lids;
During this time, foam will form on the surface, which should be removed. After that, add fresh brine to the jars and close the lids.

How to pickle wild garlic with currant and cherry leaves at home?

Thanks to the use of currant leaves, the appetizer ends up being more fragrant and spicy. It is important to take freshly plucked leaves, without stains and damage.

wild garlic stalks, cherry leaves, currants, various spices, black peppercorns, dill sprigs and seeds, water and a certain amount of salt.

Cooking:

As in the previous recipe, it is necessary to thoroughly rinse the wild garlic leaves in running water, and then dry;
In clean jars, lay out the leaves of the plant, currants, cherries, as well as pieces of horseradish and other ingredients to taste in layers;
Prepare a brine, for which take 50 g of salt per 1 liter of water. Put a plate with oppression on the jars;
Foam will form on the surface of cans that should be left at room temperature and must be removed. This process can take up to 2 weeks. It is also important to rinse the plate with a salt solution;
After the fermentation process is completed, it is necessary to add the missing brine to the jars and roll up.

How to pickle wild garlic with vinegar at home?

Thanks to the use of vinegar, the salting process is greatly simplified and accelerated. The taste of the final snack is spicy.

For brine, you need to take such products:

1 st. water;
210 g of vinegar;
1 st. a spoonful of salt;
2 tbsp. spoons of sugar.

Optionally, you can use different spices, for example, pepper or cinnamon.

Cooking:

Leaves and shoots of wild garlic must first be soaked in cold water for an hour;
Arrange them in jars and fill with brine, for which combine vinegar, water, salt and sugar. Roll up the jars and leave upside down for 2 hours at room temperature.

How to pickle a product without brine?

There are several options for quick preparation of such a snack. Leaves salted in this way can be used for salads, first and second courses.

Consider the 2 most simple recipes:

The first option is similar to cooking sauerkraut, which is familiar to many. To begin with, rinse the leaves and stems well, and then cut them into pieces no larger than 1 cm. Salt the pieces of the plant at the rate of 450 g of salt per 10 kg of wild garlic. It is best to do this in a wide pelvis. Put oppression on it and leave it for 5 days. It is important to periodically remove the foam. After the time has elapsed, you need to spread the pieces into jars and close. You need to store in the basement or in the refrigerator.
For salting young stems and leaves, you need to wash everything thoroughly and mix with salt. For 1 kg of plant you will need 2 tbsp. spoons of rock salt. Immediately after that, lay everything in the banks and tamp them well so that there are no voids. Banks are not rolled up, but simply covered with a plastic lid. Must be stored in the refrigerator. After 10 days, the snack can be eaten.

How to cook wild garlic salad with lard for the winter?

The prepared snack can be consumed separately, for example, spreading it on bread, or used in salads, first courses and as a filling for pastries. Everything is prepared quickly and simply.

For this recipe, you need to take such products:

400 g of fat;
200 g wild garlic;
1 st. a spoonful of salt and spices.

It is important to use fresh fat without a meat layer and skin.

It is best to cook according to a step-by-step recipe for pickling wild garlic for the winter:

The first thing to do is to grate the fat, using the entire volume of salt. Then, it should be put in an enamel bowl, cover with a lid and leave everything for a day;
After the time has elapsed, excess salt from the fat should be removed and cut into pieces. Then, it is combined with chopped herbs and scrolled in a meat grinder;
Mix the resulting mass well and add spices if desired. It must be divided into jars and closed with lids. Store in the refrigerator, but not more than a year.

Horseradish pickle recipe

Another option for a spicy snack, which in winter will not only help keep you warm, but also saturate the body with useful substances. You can eat such a dish immediately after cooking, but it becomes tastier after a few months.

For cooking, you need to take such products:

3 parts wild garlic, part horseradish root and dill, bay leaf, peppercorns;
For 1 liter of water you need to take 2.5 teaspoons of salt.

Cooking:

To make a salad, first you need to prepare the leaves of the plant. They should be washed and then dried;
Put the leaves in jars, alternating with laurel, horseradish and dill. Fill with prepared brine. Put a wooden circle in the neck and put oppression;
After a while, the fermentation process will start, so you need to periodically remove the foam and wash the oppression in salt;
After 2 weeks, the oppression can be removed. Top up the missing brine and close the jars. Store in a cool place without light.

How to salt in tomato sauce?

Another unusual recipe that allows you to get a very tasty salad that can be enjoyed at any time of the year. Everything is easy to prepare, and you need quite affordable ingredients for this.

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 delicious soups, salads, cabbage rolls and pies based on it for a whole year. 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. Tasty, healthy wild garlic is 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 to be very tasty and retain all its useful properties 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 preparations, you can cook many delicious dishes, 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

The onset of spring is marked by the awakening of the first plants, giving people food and medicinal possibilities of natural origin. Cheremsha is a forest queen, able to maintain her regal positions for a very long time. The young shoots of this perennial wild plant contain a huge potential of vitamins and many other elements so necessary for a weakened human body.

Raw, salted or pickled, it is an indispensable remedy for such ailments as atherosclerosis and scurvy. It is successfully used as an antihelminthic and bactericidal agent, has a beneficial effect on intestinal motility. Canning wild garlic is not difficult - it can be salted, marinated in a jar with virtually no loss of useful properties.

How to pickle wild garlic in a jar for the winter at home

Ingredients:

the required number of wild garlic stalks;
ordinary table vinegar (9%) - up to 200 grams per two liters of filtered water;
regular sugar - 100 grams per specified amount of purified water;
coarse salt - 100 grams for the same amount of liquid.

Cooking

The stalks of wild garlic that have not yet blossomed should be sorted out, separating foreign inclusions, then washed well and dried.

Boil filtered water with the required amount of ordinary sugar, vinegar and coarse salt. Dip the plants in boiling water, blanch for up to two minutes. Never overcook tender sprouts, preserving their firm qualities that provide a spicy taste of the product!

Remove plants from boiling water, put in a colander and cool under running water. Place wild garlic tightly in pre-prepared and heated jars, then pour the containers with boiling marinade, without adding up to one and a half centimeters to the top edge of the jar.

Cover jars with lids, sterilize for five minutes, then roll up tightly. Store in a cool dry place.

How to salt wild garlic in a jar for the winter, a simple recipe

Ingredients:

salt at the rate of 100 grams per two liters of purified water;
stems along with wild garlic leaves;
to taste, a selected amount of horseradish roots, fresh dill, bay leaves, allspice.

Cooking

This is a very simple cooking method. You need to collect or buy long stems of wild garlic along with leaves. Plants also need to be carefully sorted out, washed, be sure to dry and chop coarsely.

Put the wild garlic in cylinders, layering with prepared spices, then pour the prepared brine. From above, press down with a not very heavy oppression.

Within 15 days, the fermentation process will take place in the cylinders. When foam appears on the surface, it should be removed, and the oppression must be washed. At the end of salting, add the required amount of brine to the containers, roll up tightly and put in a cold room.

Fresh wild garlic has the most useful properties. It is used as a filling for excellent pies, added to fragrant soups and all kinds of salads. It will provide the best taste to meat dishes. The wild garlic season does not last long, so you need to hurry!

Plants can be bagged and frozen. In winter, such a valuable preparation will remind you of the imminent spring, help to cope with beriberi, and cheer you up.

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 alliin glycoside 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 - a good source of useful 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;
a tablespoon of 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 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 ramson salad

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, natural yogurt or low-fat sour cream can be used instead of mayonnaise.

Recipes for the winter

A piece of spring in a jar? Yes, if these are wild garlic blanks. The plant surprisingly retains flavor and nutritional value in both salted and pickled form. 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 the 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, 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 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, pies turn out to be 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:

steep 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.

Salted wild garlic in jars for the winter. Delicious, original and healthy

How to pickle wild garlic with brine for the winter?

How to pickle wild garlic with currant and cherry leaves at home?