Pickled wild garlic: cooking recipes

Wild garlic is a member of the Onion subfamily, it is pickled and harvested for a long time. Such an appetizer has many fans, it was for them that we compiled today's material. On the Internet you can find various recipes for the blanks, but they are not as popular as the old variations. We offer to review our golden collection so that every member of the family is satisfied.

Features of the preparation of wild garlic

1. For harvesting, it is necessary to choose specimens that germinated at the optimum temperature regime. This is considered an indicator within 13-15 degrees. If the cultivation took place in the heat, the plant loses precious moisture.
2. Only young specimens are marinated. It can beat the stems or leaves collected before flowering.
3. As for the mixture for aging, it is practically no different from that used in the harvesting of tomatoes or cucumbers.
4. If you want to get a soft snack, it is first subjected to blanching for several minutes. Next, you need to douse the wild garlic with cool water, so it will retain color.

Wild garlic pickling recipes

The variations below are lightweight and have a minimal range of products. Optionally, you can modify the recipe, while maintaining the ratio of components.

Classic

1. Rinse glass containers and lids with soda in advance. Sterilize using classic technology. Choose any suitable method for you. After the procedure, wrap the jars with a towel so that dust does not get inside. Wait for moisture to drain.
2. Sort 1 kg. stalks of wild garlic. Get rid of damaged copies. Trim the dried tips. Rinse the workpiece thoroughly. Change the water several times. Flip the product onto a sieve and wait for excess moisture to drain.
3. Chop the workpiece with bars no more than 10 cm long. Put portionwise into a colander. Dip in boiling water for a few minutes. Stalks should not boil and turn yellow. Cool the workpiece under cold water.
4. Next, proceed with the preparation of the marinade. Pour 1 liter into the pan. filtered water. Pour 50 g. granulated sugar and salt. Boil the composition for 5 minutes. After a little cooling pour in 0.1 l. vinegar. Mix everything thoroughly.
5. Pour the prepared stems with the finished marinade. Cover the jar with a lid. Next, place a plank on the bottom of the wide pan. Set banks. Pour in hot water so that it reaches the shoulders of the container. Send the workpiece to the fire.
6. Once the liquid boils, detect 5 minutes. Sterilize the containers allotted time. Take them out in the usual way. Turn the container upside down and wrap it with a blanket. Wait until it cools completely. Store the workpiece in a dry, dark and cool place.

Cinnamon

1. Take care of the containers in which you will put the snack. The container must be washed and sterilized. Temporarily remove the sealing gum from the covers, put the tin in boiling water and keep it on low heat for about 10 minutes.
2. Wild garlic will need about 1 kg. Go through it, leaving only instances suitable for twisting. Cut the edges, chop the stems themselves (if they are long). Rinse the plant several times.
3. Put the future appetizer in ready-made containers, but do not need to be tamped hard. Separately in a stewpan, grind 1 liter. water, 50 gr. granulated sugar and salt, a third of a spoonful of cinnamon powder. After 5 minutes of cooking turn off, pour 0.1 liters. vinegar.
4. Fill the container with the wild garlic with marinade, then close it with a tin (do not forget to put the elastic back into the lids).When the workpieces reach room temperature, transfer them to the cold.

With laurel

1. To prepare a snack and to please the guests, it is necessary to select containers for seaming with a volume of about 0.5 liters. Wash them with special care with a soda solution, and then sterilize in a convenient way. Usually the containers are boiled, as well as the lids (remove the rubber bands from them).
2. While the cans are draining, prepare a kilo of wild garlic. It is necessary to take the stems. Cut off the edges, they are weathered. Rinse the plant, place on a strainer and wait for the liquid to leave. Cut each stalk in two, place in a prepared container.
3. Boil a liter of water, and then fill it with containers. But do not get to the brim. Put the covers on top, wait a quarter of an hour. Strain the liquid, pour 30 g. granulated sugar and 15-20 gr. salt. Set the dishes on the stove, let the granules dissolve.
4. Next, add a few peppercorns and laurel to your taste in the solution. Strain for 7 minutes and turn it off. Pour in 75 ml. ordinary vinegar, move the solution to the wild garlic and roll. When the containers have cooled, put them in the cold.

Effects on the body

1. As a result of regular eating of the product, you will forget about inter-season vitamin deficiency. The composition contains a high concentration of ascorbic acid. Vitamin C has always served as an excellent means in promoting health. Drowsiness and fatigue will also disappear.
2. Such a product is recommended to be systematically eaten by both women and men. Harvesting helps to normalize the digestive system. Against this background, appetite also rises. The product fights against various diseases of the gastrointestinal tract.
3. Wild garlic is recommended to eat especially in old age. Such a product will serve as an excellent prevention of the development of atherosclerosis. Active enzymes normalize cholesterol metabolism. Also, blood vessels are cleansed of slagging and toxins. The whole cardiovascular system is strengthened.

Ramson has aromatic properties, so there is no need to add many spices to the marinade. Classics are laurel, peppercorns, and cinnamon. Some combine wild garlic with berries, for example, cranberries.

Video: pickled wild garlic