Pickled wild garlic is a tantalizing flavor of savory foods, piquancy of hot dishes and a natural source of vitamin salads for all four seasons. Tender breast or smoked chicken fillet, roasted pieces of veal and juicy pink ham, fried golden champignons, vegetables, sour cream and mayonnaise, it seems, there is no product that could not be combined with this herb.

All recipes for cooking wild onions (this is the second name) should begin with thorough washing and sorting of damaged stems.

Classic recipe

This is the most affordable marinade option. Only four ingredients are involved in the process.

Ingredients per 1 liter of water:

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

Cooking:

  1. Prepare boiling water with salt.
  2. Fold the shoots and pour them with boiling water so that the water only slightly covers them.
  3. Blanch over moderate heat for 1-3 minutes. It is necessary that the stems become a little softer, but they can not be digested.
  4. When moisture drains from the stems, place them in sterilized jars.
  5. Pour water into the jars, in which wild leek was cooked, covering the shoots completely and pour into each tablespoon of vinegar.

Instant technology

You can make a pickle of wild garlic of instant cooking. This option provides both a cooking speed of just 25 minutes and a quick result of 6 hours.

 

Components per 3 l of water - 12 servings:

  • wild onion - 2 kg;
  • one big tomato;
  • salt - 40 g;
  • vegetable oil - 80 ml;
  • dill seeds - a small handful or 2 tbsp. spoons.

Cooking:

  1. Trim petioles, leaving leaves and stems.
  2. Bring water with salt to a boil.
  3. Put boiling stems and leaves. Cook, stirring, 1.5 minutes.
  4. Allow to drain moisture and put it in a salad bowl.
  5. Pour in oil, add finely chopped tomato, dill seeds and stir.

Cover the salad bowl and put it in a cool place. The salad should be soaked in juice. After 5 hours, seasoning can be eaten. If desired, you can roll such wild garlic for the winter.

When buying wild garlic, it is important to ask where the plant was brought from.

The most delicious and juicy ramson is the one that grew with good air humidity and a cool temperature not exceeding + 17 ° C.

The plant is harvested until May. Knowing where it grew, we can draw conclusions about temperature conditions.

With bay leaf

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

Ingredients per 500 mg of 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:

  1. Remove leaves - they are not used in this recipe.
  2. Cut petioles of grass and chop into pieces about 1 cm long.
  3. Make a marinade from water, sugar and salt.
  4. Arrange stems and cut petioles in sterilized containers.
  5. Add garlic, bay leaf and pepper seasoning.
  6. Pour the chopped weed with boiling marinade, add vinegar and roll.

Wild garlic "in Korean"

Fans of savory snacks like pickling Korean wild garlic. This seasoning is prepared as quickly as possible, in 15 minutes. And the table can be served the very next day.

 

Components 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);
  • Korean carrot seasoning mixture - 1 sachet (10 g);

Algorithm of actions:

  1. Blanch in boiling water for 1-3 minutes.
  2. Rub a large carrot on a medium grater.
  3. When excess moisture drains from the grass, put it in a salad bowl and add grated carrots, salt and a bag of Korean Carrot spices. Mix gently.
  4. In a small saucepan, combine both types of vegetable oil and bring the mixture to a boil.
  5. Pour the hot oil into the salad bowl and mix thoroughly.
  6. Cover with a lid or foil and place for a day where it is cooler so that the snack is saturated with spices.

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

Wild garlic appetizer at home

At home, pickled wild garlic can be made in different ways. One of the delicious and beautiful recipes is the way when the stems are located in the bank strictly vertically.

Composition of products per 1 liter of water:

  • wild garlic stems - 1 kg;
  • salt - 14 g;
  • granulated sugar - 14 g;
  • table or wine vinegar - 100-150 g;

You can add a third of a teaspoon of cinnamon, cloves or other spices to taste. This appetizer is prepared for 5 days. After it can be eaten or canned.

Cooking process:

  1. Free the stems from the leaves and cut them on both sides.
  2. Soak in cold water for 2-3 hours, or 2 times rinse with boiling water.
  3. When moisture drains from the stems, tie them into small bundles with natural threads.
  4. Sterilized jars vertically fill with bundles.
  5. Prepare the marinade from water, salt, sugar, vinegar and possible spices and pour grass on it.

Roll up in the usual way.

Delicious Cranberry Recipe

A real storehouse of vitamins is obtained by pickling bear onions (this is the third name for grass) with cranberries. This option has a spicy taste and looks aesthetically pleasing when served on the table.

 

Components for 1.5 liters of water:

  • wild garlic grass - 500 g;
  • cranberry berries - 100 g;
  • granulated sugar - 60 g;
  • salt - 30 g;
  • vinegar 9% - 150 ml.

How to do:

  1. Pour the wild garlic with boiling water for 1-3 minutes.
  2. Lay the plant in prepared cans, alternating the stems with cranberry fruits.
  3. Prepare the marinade by dissolving salt and sugar in boiling water, pour hot marinade and roll.

Almost all recipes for preparing wild garlic in a marinade contain a prophylactic pre-treatment item by soaking or boiling water.Rather, first taste it.

Harvested before flowering, wild garlic is not bitter. But! High-degree processing destroys some of the nutrients of any product.

Prescription preferences of leaves, stems or petioles of the culture are only features of a particular type of harvest. Unclaimed plants are well added to fresh salads, stews and even soups. Fresh, salted, pickled and pickled wild garlic can be fortified with any dish!

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