Spicy pickled wild garlic recipes for the winter

The classic recipe for pickled wild garlic

Pickled wild garlic is a fairly popular harvest that many housewives close for the winter. The classic recipe for this dish does not involve the use of additional components other than the main one. To pickle this plant, you will need:

• 2 kg of the main ingredient;
• 1.5 liters of water;
• 40 g salt;
• a spoonful of vinegar.

Now consider the procedure for preparing pickled wild garlic leaves:

1. Wash the leaves of the plant thoroughly under running water. Make sure that no dirt or foreign matter remains on them.
2. Sterilize the cans in advance so as not to waste additional time on this during the cooking process.
3. You can pickle whole leaves, or you can dry and cut them if you want.
4. Now boil the water and add the measured 40 g of salt there. Mix well and add the leaves of the plant.
5. Cook this mass for a few minutes, and then place the leaves in jars.
6. Pour the last ingredient into the remaining brine - vinegar. After that, you need to stir the brew and immediately pour it into jars with herbs, while the broth is still boiling.
7. The jars must be rolled up properly and left until the canned wild garlic has cooled.

Video: "Pickled ramson"

From this video you will learn how to pickle wild garlic.

Leaven

In addition to preservation, you can also make a starter from this product. You can harvest the pickled leaves and stems of the plant separately as they taste different. In this section, we will talk about what sourdough recipes exist and how to properly prepare these dishes.

Pickled leaves

Let's talk about pickled leaves first, as most people see them as the main ingredient that can be obtained from wild garlic. This recipe is very simple, it doesn't take much ingredients and doesn't take long to cook. So, for cooking you will need:

• 1 kg of leaves;
• 20 g of salt.

How to properly prepare the starter culture:

1. Rinse the leaves, even several times, to make sure they are clean.
2. Dry and cut into small pieces.
3. Put the resulting mass in a saucepan, in which our sourdough will be prepared.
4. Sprinkle salt on top and mash it well with your hands. Do not spare your strength: it is necessary that the juice stands out from the leaves.
5. Cover the resulting mass with a plate and press down on top with something heavy (even a heavy jar is perfect). It is necessary that the leaves are completely immersed in the juice, and properly soaked in it. If not enough juice comes out, just add some pure water to raise the liquid level.
6. Let the leaves sit overnight.
7. Take them out in the morning and put them in a large jar. Press down on top again with something heavy.
8. Cover the jar and refrigerate for 14 days.
9. Do not forget to pierce the leaves with a needle every day, releasing the accumulated gases.
10. Divide into small jars and close them with plastic lids.
11. The product will be usable within two weeks after opening the cans.

Stalk snack

You can also use the leftover stems to make a delicious sourdough starter.

You will need:

• 1 kg of stems;
• 1-2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 1 liter of water.

How to cook:

1. Rinse the stalks very thoroughly under cold water.
2. Cook the brine separately. Boil water, and add salt and sugar there. Do not stop the process for a few minutes after the sugar and salt have completely dissolved. Remove the saucepan from the stove and let your broth cool.
3. The stems must be folded into a saucepan, and freshly prepared brine is poured on top.
4. Cover with a plate and press down with something heavy so that the stems are submerged in the brine.
5. Place in a closet or other cool place for 14 days. Skim the foam every day and pierce the stems to get rid of the gas.
6. Remove the stems from the refrigerator, place them in jars and add the brine to them.

Salted wild garlic without brine

Many are also interested in the question of how to salt wild garlic for the winter. Salting wild garlic for the winter in banks is not difficult, and absolutely any housewife can handle it. To prepare this salty dish, you will need:

• 1 kg of a plant;
• 2 tbsp. l. rock salt.

The step-by-step process is as follows:

1. Rinse the plants thoroughly under running water, making sure that no particles of soil remain on it.
2. You can mash the greens if you wish. You can also skip this point.
3. Add salt, stir and remember well with your hands.
4. Put the resulting mass in jars and close them with lids.
5. After 10 days the wild garlic will be soaked and ready to eat. In general, this product has a shelf life of 1 year, so it is not necessary to consume it right away.

Gourmet recipes

In addition to the usual recipes, there are also a number of dishes that will please cooks who want to try something different. Now we will look at four unusual ways of preserving wild garlic.

Ramson in Korean

This dish has a very piquant taste that will appeal to exotic lovers. To make this dish, you will need:

• several bunches of wild garlic;
• 1 carrot;
• Korean seasoning;
• 1 tsp Sahara;
• 0.5 tsp salt;
• 4 tbsp. l. vegetable oil;
• 2 tbsp. l. wine vinegar.

The procedure is as follows:

1. Prepare wild garlic.
2. Drain the boiling water and place the plants in a deep bowl.
3. Cut the carrots into strips and add to the wild garlic.
4. Combine sugar, vinegar, seasoning, and salt. Then pour the resulting mixture into the salad.
5. Add oil and stir.
6. Arrange in jars, wait a couple of hours and eat.

With bacon

Of course, bacon cannot be canned with this plant, but you can make an appetizing snack. To prepare this dish, you will need:

• 0.2 kg of bacon;
• 0.1 kg of wild garlic;
• salt, pepper, spices.

Preparation:

1. Lard and wild garlic are passed through a meat grinder and then mixed.
2. Add additional ingredients (optional).
3. Place the mixture in a jar and refrigerate.

In tomato sauce

Tomato sauce or tomato paste will perfectly complement the taste of wild garlic. You will need:

• 2 kg of wild garlic;
• 0.2 kg tomato paste;
• 4 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 2-3 bay leaves;
• 0.8 l of water;
• black pepper.

Now for the cooking:

1. Prepare wild garlic and place in separate jars.
2. Boil some water in a small saucepan and add all the remaining ingredients.
3. Pour the resulting brine into jars.
4. Close the jars, turn them over and cover with something.

With ginger and celery

This is a rather exotic dish for us, which, however, is not at all difficult to prepare.

You will need:

• 150 g wild garlic onions;
• 100 g white wine sauce;
• 1 tbsp. l. mustard seeds;
• 0.5 tsp dried celery;
• 0.5 cm of grated ginger root;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt.

Cooking process:

1. Peel the wild garlic bulbs of excess elements and wash well.
2. Cook the marinade separately: boil some water and throw in the remaining ingredients. Cook for 5 minutes.
3. Place the onions in a jar and pour in the marinade.
4. Roll up the cans.

We have described the basic recipes for canned wild garlic snacks and snacks, so choose the recipe you like and go for it!