✅ Recipe for pickling wild garlic with cold marinade

Wild garlic for the winter - 5 simple and tasty recipes with photos, step by step

Wild garlic pickled for the winter (another name is wild garlic, bear onion or kalba) is a tantalizing aroma of savory appetizers, the piquancy of hot dishes and a natural source of vitamin-rich salads all four seasons. And tender breast, and smoked chicken fillet, and fried pieces of meat, and mushrooms, and vegetables - it seems that there is no dish that would not be combined with this herb.

Pickled wild garlic

Be sure to pickle 1-2 jars of wild garlic for the winter according to the suggested recipe. As a storehouse of vitamin C, minerals and phytoncides, it will help fight any cold in winter. The recipe is simple.

Ingredients:

Ramson – 1 kg.
Drinking water – 1 l.
Salt – 50 g.
Sugar – 50 g.
Table vinegar 9% – 100 ml.

Cooking process:

We pre-prepare the jars and lids for preservation.
Wash the jars with the addition of soda. Then we will sterilize them in any way convenient for you. We just boil the lids.
We carefully sort out the wild garlic for harvesting, removing dry areas and leaves damaged by bugs.
Then we rinse the plants well with running water, because they always have sand on them. Place the washed wild garlic in a colander to remove excess water.
Cut the plants into pieces up to 10 cm in length.
Before pickling, the wild garlic must be blanched. To do this, immerse it in a colander for a few seconds in boiling water, and then under cold running water, otherwise the plants will turn yellow and cook.
In a separate saucepan, cook the filling from the required amount of sugar, salt and clean water. Boil the filling for 5 minutes and at the end pour in table vinegar.
Place the blanched wild garlic tightly into the prepared jars and pour in the hot filling. Cover the jars with sterile lids.
Then we sterilize the jars with wild garlic in a separate container according to generally accepted rules. Sterilization time: 0.5 l jar – 5 minutes.
We roll up the jars with lids and leave them upside down and under a warm blanket until completely cooled. Store pickled wild garlic in a dark, cool place.

Eat for your health!

Methods for harvesting wild garlic

Wild garlic is prepared for the winter in various ways, helping to preserve the rich taste, aroma and all the beneficial properties of spicy herbs. Winter preparations with wild garlic help saturate the body with useful vitamins, micro- and macroelements, and also avoid vitamin deficiency during the cold season.

There are various recipes for preparing winter wild garlic preparations. Juicy spring greens can be frozen, pickled, pickled or canned. Such methods allow you to preserve all the biologically active elements that make up the wild garlic.

Freezing wild garlic

Freezing wild garlic has an important advantage over other methods of preparing greens for the winter. It allows you to fully preserve the rich, spicy taste of the plant, as well as all the biologically active substances included in its composition, since wild garlic is not subjected to heat treatment.

Step-by-step preparation of chopped greens:

Wash the leaves and stems of the herbs, sort them thoroughly and fill with cool water, leave to infuse for 10-15 minutes.
Spread the wild garlic in an even layer on a towel and cover with a napkin.
When the wild garlic is completely dry, chop it into medium-sized pieces.
After this, pour the prepared greens into ordinary plastic or zip bags, press lightly, releasing the air from them, and place them in the freezer.

Ramson can be frozen in two ways - chopped or pureed.

Ramson, frozen in puree form, can be used to prepare soups, sauces and other dishes. To do this, pour the pre-prepared and chopped greens into a blender bowl and puree.

Place the prepared mixture into ice or muffin molds and place in the freezer for 5-7 hours. Then remove the puree from the molds and pour into plastic bags.

Pickled wild garlic

A simple and easy recipe for pickled wild garlic preserves all the beneficial substances contained in fresh herbs and its spicy garlic aroma.

Ingredients:

wild garlic stems and leaves – 2 kg;
table vinegar 9% - 220 ml;
table salt – 80-100 g;
sugar – 80-100 g;
water – 2 l.

On a note! For pickling, it is better to choose young wild garlic shoots. It is important that it is not too dry.

Before pickling wild garlic, you need to properly prepare it - carefully sort the greens, remove all spoiled leaves, and rinse the wild garlic under running water. Pour into a colander and cut into small pieces no larger than 5-10 cm.

To ensure that the pickled wild garlic does not cook, does not turn yellow and remains crispy, be sure to blanch it. To do this, place the greens in a colander for 3-5 seconds in boiling water and then in ice water.

Add water, sugar and salt to a small saucepan and bring to a boil. Simmer for 4-6 minutes and pour in acetic acid. Tamp the blanched greens into jars, pour in the prepared marinade and roll up with sterilized lids.

The jars turned upside down are covered with a warm blanket or large towel and left until completely cool, then transferred to a cool place for further storage.

Pickling wild garlic without sterilization

You can preserve aromatic wild garlic without sterilization, using only salt. This preparation is perfect for various borscht, beetroot soups, vegetable stews and meat dishes.

Ingredients:

wild garlic shoots – 240-260 g;
table salt – 3-3.5 tbsp. l.

Before you salt wild garlic, you need to prepare it. Separate into individual shoots and rinse thoroughly under running water, then dry with a paper towel. Cut the wild garlic into small pieces and pour into a separate container.

Sprinkle the green sprouts with salt and mix well with your hands. Pour the wild garlic along with salt into a plastic container or glass jar, seal with a lid and place in the refrigerator for 3 days. After this, the salted spicy greens are ready to eat.

Canning wild garlic without sterilization

Juicy and crispy canned wild garlic without sterilization is a simple and easy recipe that requires a minimum of time and ingredients.

Ingredients:

wild garlic leaves and stems – 1.2 kg;
salt – 80 g;
vinegar essence – 1/3 tsp;
water – 3-4 l.

Bring the water to a boil and pour salt into it, add the sorted and washed wild garlic. Bring the greens to a boil and simmer for 4-7 minutes.

Next, immediately pour the wild garlic into jars, fill with the liquid in which it was boiled and pour 1/3 of the vinegar essence into each jar (0.5 liter volume). Roll up the lids, cover the workpiece with a blanket or large towel and leave for 8-10 hours, then transfer to the cellar or basement for further storage.

Spicy wild garlic goes well with various salads and can be a fragrant side dish for meat, vegetable and fish dishes.

Pickled wild garlic with spices

Wild garlic can be marinated with the addition of various spices.

Ingredients:

wild garlic – 800-900 g;
granulated sugar – 4 tbsp. l;
table salt – 2-3 tsp;
vinegar 9% - 8 tbsp. l;
coriander and dill seeds - 1 tsp each;
bay leaves – 4-5 pcs;
black peppercorns – 15-20 pcs;
water – 800-900 ml.

Important! You shouldn’t get too carried away with spices when preparing wild garlic for the winter, since it itself has a rather strong smell. Peppercorns and bay leaves will be enough.

The step-by-step recipe for pickling wild garlic is very simple. Sort through the greens and rinse several times under running water, then dry with a napkin or towel. Chop the washed greens into small pieces about 5 cm in size and pour into sterilized glass jars.

In a separate saucepan you need to prepare a marinade of water, salt, granulated sugar and aromatic spices. Bring the liquid to a boil and simmer for 5-8 minutes over low heat, then pour into containers with wild garlic.

Seal the containers with sterilized lids and leave until completely cool, turning the lid down. Store wild garlic in a spicy marinade in a cool place, away from direct sunlight.

Spices make the aroma of greenery brighter and richer, adding interesting and unusual notes to the taste of wild garlic.

Ramson with currants

Wild garlic can be rolled up as an independent herb or combined with other ingredients. Juicy leaves and shoots of wild garlic with currants will be an excellent snack - it not only has a pleasant, spicy taste, but also contains a huge amount of useful vitamins and minerals.

Ingredients:

fresh wild garlic – 800-900 g;
red or black currant berries – 250-280 g;
granulated sugar – 4 tbsp. l;
table salt – 4 tbsp. l;
natural apple cider vinegar – 160-180 ml;
water – 1.7-1.9 l.

Before closing, sort out and rinse the wild garlic, then blanch it by immersing it in boiling water and ice water for a few seconds. Then pour the currant berries into a saucepan with boiling water and cook for 3-4 minutes.

Pour water into a small saucepan, add sugar and salt and cook the marinade. A few minutes before the end of cooking, pour apple cider vinegar into it. Pour wild garlic with currants into the prepared sterilized container, pour in the marinade and seal with tin lids.

Pickled wild garlic with tomato paste

Ingredients:

stems and leaves of greenery – 2.2-2.4 kg;
tomato paste – 7 tbsp. l;
granulated sugar - 2 tbsp. l;
table salt – 2 tbsp. l;
olive or sunflower oil – 180-200 ml.

Rinse the leaves and stems of wild garlic under running water and dry with a napkin. Pour olive or sunflower oil into a large saucepan, add wild garlic and place over medium heat. Cover the container with a lid and simmer for 6-7 minutes.

Next, stir the wild garlic, sprinkle with salt, sugar and add tomato paste. Cover again and bring to a boil, then simmer for another 6-7 minutes. Pack juicy spicy herbs in tomato marinade into sterilized jars, pour boiling tomato sauce to the very top. Then the jars can be screwed on with tin lids, covered with a blanket or towel and left to cool completely.

Canning wild garlic with tomato paste is a budget and easy recipe with which you can prepare a flavorful dressing for borscht or beetroot soup, stew, appetizer or an interesting sauce for meat dishes

Cinnamon

Cinnamon gives wild garlic an interesting, unusual flavor, making its aroma more expressive and rich.

Ingredients:

fresh wild garlic – 850-950 g;
table vinegar 9% - 120 ml;
ground cinnamon – ½ tsp;
sugar and salt - 3 tbsp. l;
water – 1.2 l.

Chop the sorted and washed wild garlic into small slices and pour into sterilized containers. To prepare the marinade, mix water with sugar, salt and cinnamon, bring to a boil and add vinegar.

Simmer the boiling marinade for 4-5 minutes. Pour the hot liquid over the greens and immediately screw on the lids.

With citric acid

When can you collect ferns for food?

Ingredients:

fresh leaves and stems of wild garlic - 1 l;
table salt – 3-4 tbsp. l;
granulated sugar – 120-150 g;
bay leaves – 8 pcs;
black peppercorns – 20-25 pcs;
citric acid – 4 tsp;
water – 4 l.

Place the sorted, washed and dried greens into glass jars, pour boiling water over them and leave for 5 minutes. Separately prepare a marinade from water, spices and citric acid.

Bring the marinade to a boil and immediately pour into jars with wild garlic, after 4-6 minutes, pour back into the pan and boil again. Pour in the aromatic herbs again and quickly roll up the lids.

As a preservative when preparing wild garlic for the winter, you can use not only table vinegar, but also citric acid. It gives greens an interesting citrus flavor and ensures long-term storage of winter preparations.

With garlic

Ingredients:

fresh wild garlic – 1.3-1.4 kg;
garlic cloves – 4 pcs;
salt – 5 tbsp. l;
granulated sugar – 5-6 tbsp. l;
table vinegar 9% - 250 ml;
bay leaves – 3-4 pcs;
water – 1.8-2 l.

It’s very simple to prepare – add chopped garlic cloves, bay leaves to the bottom of sterilized glass jars and fill with chopped wild garlic. Separately cook the marinade from water, sugar and salt. After the marinade boils, pour vinegar into it, mix well and immediately pour into jars. Sterilize the containers for half an hour and roll up the lids.

Spicy wild garlic with garlic will appeal to lovers of hot, spicy snacks. The amount of garlic in the recipe can be increased or decreased depending on the desired spiciness of the preparation.

With mustard

Ingredients:

fresh wild garlic – 1.3-1.4 kg;
French mustard – 2-3 tbsp. l;
wine or apple cider vinegar - 3 tbsp. l;
black peppercorns – 4-6 pcs;
salt – 2-3 tbsp. l;
water – 1.8-2 l.

Pour cool water over the sorted and washed stems and leaves of fresh herbs and leave for 35-40 minutes. After this, compact the soaked wild garlic into sterilized jars in a vertical position.

Bring water to a boil and pour it over the wild garlic. After 6-8 minutes, drain the liquid into a saucepan, mix with salt, sugar and mustard. Bring the marinade to a boil, pour in the vinegar and immediately remove from the stove. Pour boiling marinade over the greens and roll up with tin lids.

A fragrant and healthy winter preparation that will become a spicy addition to meat or vegetable dishes. Also, wild garlic with mustard can be added to soups, pickles and borscht to add spiciness.

Appetizer of wild garlic with lard

Ramson goes well with various products. One of the most successful is the combination with lard. The leaves and stems of the greenery give it a pleasant garlicky aroma, and thanks to its unusual green color, this preparation looks very appetizing. Preparing this sandwich butter will not take much time.

Ingredients:

stems and leaves of wild garlic – 200 g;
lard – 350-400 g;
garlic cloves – 2-4 pcs;
salt and ground black pepper - to taste.

Sort out the wild garlic from damaged leaves, rinse under running water and dry with a paper towel. Chop the dry greens into medium-sized pieces, cut the lard into small cubes.

After this, grind all the ingredients using a meat grinder. Pack the prepared paste into glass jars and close with nylon lids.

Wild garlic with lard is ready for use immediately after cooking. If desired, it can be stored in the refrigerator

Ramson in Korean

Ingredients:

fresh leaves and stems of wild garlic – 600-700 g;
carrots – 240-260 g;
fresh dill – ½ bunch;
ground cloves – 1 tbsp. l;
granulated sugar - 2 tbsp. l;
table salt – 4 tbsp. l;
wine vinegar 6% - 6 tbsp. l;
sunflower or olive oil – 120 ml.

Peel the carrots and grate them. Sort out the wild garlic, rinse, dry and chop into small slices. Mix all ingredients with chopped dill, salt, sugar and cloves. Pack into glass jars, pour a little wine vinegar and oil into each container. Roll up the lids.

Korean wild garlic is an original appetizer with a spicy taste and rich, garlicky aroma. It is perfect for both an everyday table and a festive feast.

Pickling wild garlic for the winter

We present to your attention a recipe for an excellent addition to fresh borscht, rassolnik and cold meat. Only you need to salt only the shoots of the plant, not the leaves. The recipe is simple and does not require sterilization or sealing, but only storage in a cold place. According to it, you can prepare any amount of wild garlic.

Ingredients:

Cooking process:

First, let's prepare everything necessary for the preparation.
We separate the wild garlic in bunches into individual plants by hand and thoroughly wash each plant in cold water, as it contains a lot of dust and dirt.
Dry all plants using paper napkins and towels.
Then chop the washed wild garlic into medium pieces or leave the plants whole and place them in a deep bowl.
Pour salt into the wild garlic (do not use iodized salt) in the calculated amount and mix with light pressure.
Pressing the prepared wild garlic with salt tightly so that no air remains, place it in a clean jar or plastic container.
Close the container with salted wild garlic tightly with a lid and put it in the refrigerator for three days. During this time, the wild garlic will be well salted and acquire its own taste.
Before eating, rinse it a little with cold water and serve it with our dishes.

How to pickle wild garlic in jars

The uniqueness of the amazing taste of pickled wild garlic has made it a favorite addition to many dishes. This is a gourmet snack. Don't miss the preparation time and be sure to prepare a couple of jars for the winter table. We cook without sterilization.

Ingredients:

Ramson – 0.5 kg.
Salt – 1 tbsp. l.
Sugar – 1.5 tbsp. l.
Table vinegar 9% – 4 tbsp. l.
Dill and coriander seeds - 1 pinch each.
Laurel leaf – 2 pcs.
Black peppercorns – 10 pcs.
Water – 0.5 l.

Cooking process:

We wash liter preservation jars with baking soda and sterilize them in any way. Boil the lids.
We sort the wild garlic, removing dry and damaged areas, and rinse thoroughly with running water.
Then we chop the plants into pieces up to 4 cm in length and place them tightly in the prepared jars.
In a separate saucepan, cook the marinade from water, sugar, salt and spices according to the recipe.
Boil the marinade over low heat for 5 minutes.
Pour the required amount of vinegar into each jar and pour the marinade over the wild garlic, filling the jars to the very top.
Immediately seal the jars tightly with sterile lids and turn them upside down. Leave the jars upside down until they cool completely, and then store them in a cool place, preferably in the refrigerator.
Within one month, the wild garlic will marinate well and can be eaten, although it will be tasty after just a few days.
Ready-made pickled wild garlic can be served as a separate appetizer or with salads, sauces and meat and fish dishes.

With bay leaf

Wild garlic with bay leaf is not only tasty, but also healthy. Bay leaf contains vitamins A, B, C, PP and many valuable microelements.

Ingredients for 500 mg water - 2 servings:

wild garlic - 300 g;
salt - 20 g;
sugar - 30 g;
vinegar - 10 ml;
garlic - 2 cloves;
bay leaf - 2 pcs.;
seasoning from a mixture of peppers - 1 teaspoon.

How to do:

Remove the leaves - they are not used in this recipe.
Cut the grass petioles and chop them into pieces about 1 cm long.
Prepare a marinade from water, sugar and salt.
Place the stems and chopped petioles into a sterilized container.
Add garlic, bay leaf and pepper seasoning.
Pour boiling marinade over the chopped herbs, add vinegar and roll up.

Pickled wild garlic “Winter's Tale”

Using this recipe, you can prepare a very tasty, crispy and healthy snack from young and juicy wild garlic shoots for the winter. We add a fabulous taste to the dish with currants.

Ingredients:

Wild garlic greens.
Currants (red or black) – 1 tbsp.
Water – 2 l.
Sugar – 3 tbsp. l.
Salt – 3 tbsp. l.
Apple cider vinegar – 150 ml.

Cooking process:

Wash and sterilize the half-liter jars for the preparation in any way.
Place the wild garlic leaves in a deep bowl and cover with cold water for one hour, which will remove the bitter taste of the plant.
Before pickling, blanch the wild garlic by dipping it in a colander for one minute in boiling water and then in very cold water. This will preserve the rich green color of the wild garlic and give it a delicious crunch.
Wash the currants and cook in a small saucepan for a few minutes.
Place the wild garlic tightly into sterile jars, sprinkling the leaves with currant berries.
Make a marinade for canning from water, salt and sugar. Pour the specified amount of apple cider vinegar into the cooked marinade.
Pour the hot marinade into the jars, filling them to the top.
Roll up the jars with sterile lids, turn them upside down and leave until completely cooled.
Then store them in a cool, dark place.

Instant pickled wild garlic and canned wild garlic for the winter

My family always preserved wild garlic and purslane for the winter. My great-grandmother called purslane “dandur”, I don’t know which Caucasian language. I will definitely post the recipe for spicy and incredibly tasty purslane marinated with garlic, but I’ll just persuade one of my friends to bring it for me from the dacha. We do not sell purslane, neither the cultivated one - a vegetable in supermarkets, nor the wild one - a weed from any dacha. It is not even in our luxurious Rostov Old Bazaar. But the wild garlic season has begun! In some ways, these wonderful homemade cold cuts are interchangeable. I haven’t closed canned wild garlic for the winter for a long time, but I definitely cook it “for now,” throughout the season.

Compound:

Ramson (wild garlic, stems)
Vinegar 9%
Water, salt for brine
Hot pepper, optional

How to prepare a cold appetizer from pickled wild garlic and preserve wild garlic for the winter

Ramson greatly decreases in volume. The minimum quantity with which it is generally worth starting is 4-5 bunches. For reference, a full 700-gram jar of ready-made pickled wild garlic is obtained from 10-12 bunches. Bunches of wild garlic are sold in approximately the same size, but just in case, I indicate the weight of one bunch. This is approximately 70-80 grams. I'm preparing a small jar of cold appetizer from the first wild garlic this season, I have 4 bunches.

Fresh wild garlic

Prepare the brine. In a liter of water, stir 1 tablespoon with a small heap of regular (not extra) salt. Bring to a boil. Place the wild garlic in portions into boiling brine and cook for a couple of minutes, no more.

Cook wild garlic in batches in boiling brine

Then remove with a slotted spoon and add the next portion.

Wild garlic boiled in brine

Place wild garlic boiled in brine into a jar. Fold tightly enough, the top of the wild garlic should be covered with a small amount of brine. Add hot chilli pepper if desired. How much to put is a matter of taste. One small pepper per 700g jar of pickled wild garlic will provide nuclear heat. I don't put pepper. Add vinegar at the rate of 1 tablespoon per 1 liter of wild garlic in brine.

Place in a jar, add vinegar

Cover with a lid and leave at room temperature for a day. A day later, a wonderful cold appetizer, pickled wild garlic, is ready.

Instant pickled wild garlic

If you want to preserve wild garlic, use sterilized jars. Boil the jars or sterilize them in the microwave (you can see how to do this in the Canning entry). Boil metal lids separately for 3-5 minutes. After adding vinegar to each jar of wild garlic, screw the lids on tightly. Place the jars of wild garlic upside down close to each other. Wrap up and the process of passive pasteurization will continue in the warmth. Leave the canned pickled wild garlic to cool completely. So I opened yesterday's jar. Added spice to grilled lavash envelopes with curd and cheese filling. Very fragrant! Moderately spicy! Delicious.

Ramson (wild garlic) pickled

Culinary secrets

The result will not disappoint you if you know a few nuances when pickling wild garlic in jars.

Young wild garlic is the most tender and healthy, but mature wild garlic is also suitable for pickling. Both leaves and shoots of the flask are used. Sometimes they are prepared for the winter together, sometimes in separate jars.
Before salting, the bulbs and peduncles, if any, are removed from the wild garlic, then the grass is washed, dried, if necessary, divided into shoots and leaves, and crushed. The nature of grinding depends on the specific recipe.
You can only use rock salt, coarse salt, not iodized. Otherwise, the wild garlic may quickly deteriorate or acquire an unusual taste.
The traditional method of pickling wild garlic involves keeping it in brine at room temperature for a certain time. As a result of fermentation, natural acids are formed, which will act as preservatives and will not allow the product to quickly deteriorate. If you want to seal the wild garlic in jars immediately, bypassing the period of natural fermentation, you will have to add acidic products to the brine. This could be tomato paste, fruit juice, vinegar. Strictly speaking, when adding vinegar or citric acid, the brine will turn into a marinade. This will affect the taste of the canned food (it will become sharper), but will significantly improve their preservation: pickled wild garlic does not need to be stored in the cold; it will not spoil even indoors.
You can salt wild garlic not only in brine. The dry method of salting a flask is simple and reliable. With its help, healthy herbs can be harvested for future use not only in jars, but also in tubs, as well as in plastic containers intended for storing food. True, only in jars, sterilized and hermetically sealed, will the snack not spoil until winter. Otherwise, it will need to be consumed within a maximum of two months.
Many people like the snack in the form of sandwiches made from paste made from lard and wild garlic. This “pate” can also be salted for the winter in jars in the summer. You will also find the recipe in this material.
Jars for wild garlic, which are salted for the winter, must be washed with soda and sterilized in any convenient way. Only then can you count on the flask not deteriorating for a long time.

Salted wild garlic is a ready-made dish, the taste of which depends on the composition of the brine in which it is cooked. This appetizer can be served as an addition to meat and fish dishes, to vegetable dishes, or separately. It will look decent not only on an everyday table, but also on a holiday table.

Maybe,

Pickled wild garlic

In order to simply take pickled wild garlic out of the jar in winter and beautifully place it on a plate next to baked meat, you need to prepare it in the spring. It is impossible to keep this practically first spring greenery fresh - it looks decent for four or five days, and then no force will force the grass to remain edible.

After processing, wild garlic loses some of its pungency, so the possibilities for its further use expand. A salad is made from pickled wild garlic: the leaves and stems are chopped, mixed with fresh onion rings, and sprinkled with sunflower oil. Sliced wild garlic is placed in meat and fish salads, mixed with boiled eggs and soft cheese. Full-fat cottage cheese, dill and wild garlic make an excellent sandwich paste or filling for pancakes.

Ingredients:

Fresh wild garlic - 500 g.
Salt - 1.5 tbsp. l.
Sugar - 2 tbsp. l.
Vinegar 9% - 100 ml.
Bay leaves - 3-4 pcs.
Black peppercorns - 0.5 tsp.
Allspice peas - 0.5 tsp.
Garlic - 3-4 cloves
Water - 1 l.

For pickling, we choose the ideal greens - not wrinkled, without dark spots or damage.

Dishes with pickled wild garlic

Soup

Of course, many housewives are interested in what to cook from pickled wild garlic? I want to share with you a recipe for a soup that my family really loved.

Products:

3 liters of water;
5 potatoes;
one onion;
one carrot;
a tablespoon of chopped parsley;
a tablespoon of chopped dill;
70 grams of wild garlic;
salt and vegetable oil to taste.

How to make wild garlic soup:

Boil water in a large saucepan. Put diced potatoes, carrot strips and chopped onions there. Boil over low heat for ten minutes.
5 minutes before the dish is ready, add wild garlic, chopped herbs and butter to the soup. It is advisable to let the product brew for a while.

Note: you can add your favorite spices if you wish.

Salad

There are a lot of recipes for salads with pickled wild garlic. But I will give you my favorite, which has become a real decoration for any feast. Be sure to try it - you will definitely like it!

Ingredients:

50 grams of wild garlic;
200 grams of chicken breast;
200 grams of fresh champignons;
100 grams of canned corn;
a small bunch of dill, cilantro, parsley;
salt and pepper to taste;
vegetable oil for frying.

Step-by-step recommendations:

Separate chicken meat from bones and cartilage. Remove the skin. Cut the breast into long pieces and fry in oil until white. Place the meat in a separate plate and wait for the fat to drain.
Wash the mushrooms and cut into large pieces. Small champignons can be divided into quarters. Fry what's left of the chicken in oil.
Squeeze and chop the pickled wild garlic.
Combine chicken, mushrooms, herbs and corn in one large bowl. Mix the salad ingredients thoroughly, add salt and pepper. Let it brew for half an hour and then serve.

Tip: You can also use smoked chicken for this dish. However, fried still tastes better.

Preparing pickled wild garlic

Wash the wild garlic and soak it in cold water for 2 hours. For the winter, we prepare the wild garlic leaves - we cut off the thickened white lower parts of the stems, leaving only the light green areas of the stems adjacent to the leaves. We use cut white pieces in raw salads instead of garlic.

We take the leaves out of the water, shake them off, and place them on a plate or paper towel. Carefully sterilize jars and lids. In each jar we put a couple of chopped large cloves of garlic, bay leaves and a few peppercorns.

Fill the jars with wild garlic. We place the leaves vertically, and roll up the ends that do not fit into a tube. We fill the jars tightly with herbs, but do not compact the leaves.

Place the remaining spices, salt and sugar in the pan.

Bring to a boil and simmer the marinade for 5 minutes over medium heat, do not cover the pan.

Pour vinegar into the hot marinade, mix, pour into jars.

Turn the jars over, cover with something warm (towel, blanket), leave overnight.

We store pickled wild garlic in a cool, dark place (ideally in the cellar).

If the pickled wild garlic leaves are not cut before serving, you can roll them individually into tubes to make it easier to pick up with a fork.

The author of the recipe for pickled wild garlic and step-by-step photos is Denis Kedrov.

How to deliciously marinate wild garlic at home: simple recipes + what can be prepared from it

Hello friends. Spring has finally arrived after a harsh, snowy winter. Healthy “vitamins” begin to actively grow in the garden beds, including wild garlic. I noticed that in recent years it has been producing a rich harvest. So I decided to tell you how to pickle wild garlic at home, so that next winter you will have something tasty to eat. You can eat it yourself or add it to salads.

Useful properties of wild garlic

This plant is known to many as wild garlic, bear onion or calba. So many existing names indicate the great popularity of wild garlic. There are reasons for this.

Energy value is 35 kcal. It contains 6.5 g carbohydrates, 2.4 g protein and 0.1 g fat

The chemical composition of this plant is rich and diverse:

vitamins of groups A, B, C;
minerals (sodium, calcium, iron, potassium, etc.);
cellulose;
organic acids.

Ramson is incredibly useful. One of the main advantages is the high content of vitamins A and C. If you eat 100 grams of this plant, you will even get more than the norm of these elements. Therefore, wild garlic helps to cope with viral infections. The plant is great for thinning mucus and removing it from the body.

In addition, this vegetable crop helps normalize blood pressure. It also cleanses blood vessels from cholesterol plaques, preventing the development of strokes and heart attacks.

Recent studies have proven that wild garlic has a beneficial effect on the central nervous system - the body's reaction speed increases and mood improves.

How to pickle wild garlic for the winter - cooking features

It is better to harvest vegetables that are grown in cool conditions. The optimal air temperature is 12-17 degrees. If the weather is too hot, the plant becomes less juicy and its taste worsens.

Young stems and leaves should be preserved. The optimal collection period is until the wild garlic blooms.

The leaves and stems of the bear onion should be soft and tender. To do this, they need to be lightly blanched in hot water before marinating. In order for wild garlic to retain its color, immediately after heat treatment it must be cooled with cool water.

ARTICLES ON THE TOPIC:

Homemade wild garlic marinated in tomato – quick recipe

Tomato paste is an excellent preservative; many people prefer to replace the usual vinegar with it.

Wild onion (unpeeled plant weight) – 2 kg.
Tomato paste – 100 gr.
Water – 3 liters.
Unrefined sunflower oil - 6 tablespoons.
Salt – 2 tablespoons.

Clean the plant by removing the bulb. Boil water, add a little salt, throw in the leaves and stems. Place in small batches to make it easier to work with the workpiece.
Blanch, stirring continuously, for 1-2 minutes, then quickly remove. Do not overcook so that the workpiece remains strong; you cannot boil it less, as the bitterness will not go away.
Place in a colander and wait until the liquid has completely drained.
Place the workpiece in a bowl, add pasta, salt, and add oil. Stir gently, adjust the amount of salt if it is not enough.
Cover the bowl and place it on the refrigerator shelf. After 4-5 hours, the appetizer is ready.

[ok] Delicious!

Recipes for pickled wild garlic

I bring to your attention several pickled options. These are recipes for the winter, although if desired, you can eat them a few hours after preparation. It turns out very tasty. Be sure to try it, and then leave a review in the comments. Each step-by-step recipe is easy to prepare.

How to make marinade for wild garlic without vinegar

To prepare this dish you will need:

2 kg of unpeeled bear onion;
6 tbsp. unrefined vegetable oil;
3 liters of water;
2 tbsp. salt;
100 ml tomato paste.

Peeling wild garlic. Place a pot of water on the stove and wait for it to boil. Then we salt the water and add the wild garlic there. Just not all at once, but in batches. Once the water boils, continue cooking for 1.5 minutes. But all this time, do not forget to drown the stems with a slotted spoon - otherwise the top layer will remain damp.

“Why exactly 1.5 minutes?” - you ask. This is where the whole secret is hidden. If you cook less, the garlic bitterness will remain. Well, if you cook longer, the wild garlic will be overcooked. And instead of pickled bear onions, your family will eat a porridge-like substance with a garlicky flavor.

Place the boiled kalba in a colander to drain excess liquid. Then transfer it to a deep bowl. Season with vegetable oil and add tomato paste. Mix everything thoroughly (it’s more convenient to do this with 2 forks). We taste it - if necessary, add salt and mix everything again.

Cover the dish with a lid and place it in the refrigerator for 3-5 hours. During this time, the bear's onion will be saturated with the sourness of the tomatoes and oil, and at the same time release juice. I would also add simple spices to this recipe - such as ground pepper or dill seeds.

How to pickle wild garlic without garlic

0.5 kg of fresh bear onions;
1 tbsp. salt;
1.5 tbsp. Sahara;
4 tbsp. 9% vinegar;
a pinch of coriander seeds;
a pinch of dill seeds;
0.5 l of water;
2-3 pcs. bay leaf;
8-10 pcs. peppercorns (you can use a mixture).

Wash the peeled wild garlic thoroughly. Then we cut it into pieces 3-4 cm long - otherwise it will be difficult to place in jars. Yes, you will need several sterilized 1 liter jars. They can be quickly sterilized in the microwave. Then tamp the wild garlic into them more tightly.

Next, cook the brine. To do this, put water in a saucepan, add bay leaf, coriander, dill and pepper. We also add sugar and salt to this composition. As soon as the brine in the pan boils, reduce the heat to low and cook for about 5 minutes. Then we remove the dishes from the stove, pour the brine into jars (each should contain a bay leaf).

Classic recipe

This is the most affordable marinade option. The process involves only four ingredients.

Ingredients for 1 liter of water:

young shoots of wild garlic;
salt - 30 g;
vinegar - 15 ml of 9% vinegar.

Preparation:

Prepare boiling water with salt.
Fold the shoots and pour boiling water over them so that the water only slightly covers them.
Blanch over moderate heat for 1-3 minutes. The stems need to become a little softer, but they should not be overcooked.
When moisture has drained from the stems, place them in sterilized jars.
Pour the water in which the wild garlic was boiled into the jars, covering the shoots completely and pour a tablespoon of vinegar into each.

What to cook from pickled wild garlic

You can make many different delicacies from canned food. I will share a couple of recipes with you. Well, I think the photos will whet your appetite

Dumplings with cottage cheese and wild garlic

For the test take:

250 g rye flour;
2 eggs;
120 g wheat flour;
5 tbsp. water;
a little vegetable oil;
a little salt.

Sift flour (rye and wheat). Then add vegetable oil, eggs and salt. Mix all ingredients. Add water in portions (1 tablespoon at a time), while continuously continuing to knead the dough. Afterwards, wrap it in cling film and put it in the refrigerator. In the meantime, let's start preparing the filling.

You will need:

250 g cottage cheese;
120 g pickled bear onion;
nutmeg to taste (or your favorite seasonings);
a little salt.

Chop the pickled bear onion (the pieces should be no larger than 1-1.5 cm). Mix it with cottage cheese. Add a little nutmeg here and salt the mixture. Then mix the ingredients thoroughly - you should get a mass that is as homogeneous in consistency as possible.

Roll out the dough thinly, then use a glass to cut out circles of blanks (diameter - 8 cm). Place minced meat in each circle and pinch the edges of the dumplings. Boil the dumplings until done. Then add a little butter.

The wild garlic filling for dumplings gives this dish an original flavor. Be sure to try them, and then be sure to write your review.

How to cook wild garlic salad

This is a simple recipe, but it turns out incredibly delicious. Before cooking, stock up on the following products:

2-3 eggs;
100 g salted (or pickled) mushrooms;
1 PC. onions;
100 g beans canned in tomato;
100 g pickled wild garlic;
dill greens;
salt + spices to taste;
200 ml sour cream.

Boil the eggs, peel and cut into small cubes. Chop the onion into half rings and chop the mushrooms. Mix eggs, mushrooms, onions, beans and wild garlic. Add a little salt on top.

Prepare sour cream sauce. To do this, chop the greens and combine them with sour cream and other spices. The sauce is ready - we season our salad with it.

I’m sure that you also have your own signature recipes for how to deliciously marinate wild garlic. Share them with us, friends. And don’t forget to subscribe to updates, otherwise you may miss out on a lot of important and useful things. That's all for today: see you soon!

Ramson “Korean style”

Fans of particularly spicy appetizers like to marinate wild garlic “the Korean way.” This seasoning is prepared as quickly as possible, in 15 minutes. And you can serve it on the table the very next day.

Ingredients for 2-3 liters of water:

wild garlic with leaves - 4 bunches;
refined olive oil - 30 ml;
unrefined sunflower oil - 40 ml;
salt - 8 g;
carrots - 1 pc. (large);
seasoning mixture “Korean style carrots” - 1 sachet (10 g);

Algorithm of actions:

Blanch the plant in boiling water for 1-3 minutes.
Grate large carrots on a medium grater.
When excess moisture has drained from the grass, transfer it to a salad bowl and add grated carrots, salt and a packet of “Korean style carrots” spices. Mix carefully.
In a small saucepan, combine both types of vegetable oil and bring the mixture to a boil.
Pour the hot oil into the salad bowl and mix more thoroughly.
Cover with a lid or film and place for a day where it is cooler so that the snack is saturated with spices.

If you plan to leave this workpiece for a longer time, you need to put it in sterilized containers and roll it up in the usual way.