How to pickle wild garlic

An amazing plant - wild garlic, listed in the Red Book in many regions, has long been used by the inhabitants of the Caucasus, as well as the Ural and Siberian regions, not only for food, but for the treatment of many ailments. The period of its collection is short - about a month in the earliest spring, so this herb has long been harvested for the winter in all possible ways. Marinated wild garlic is the most popular of all preparations, probably because it retains its unique taste and aroma in maximum fullness. And useful substances are also preserved, although not completely.

Is it possible to pickle wild garlic

Perhaps doubts about whether it is possible to pickle wild garlic at home have appeared due to its delicate and at the same time very fragrant greenery. It seems that it is unlikely to withstand any heat treatment and retain its qualities. And the tough and even coarse thin greenish stalks sold in the markets of large cities in Russia under the name of pickled wild garlic are actually nothing more than pickled arrows of ordinary garlic.

But pickling wild garlic at home is not difficult at all, the main thing is to understand how to do it correctly, because for young stems, and for blossoming leaves, and for bulbs-boots, there is their own recipe for harvesting. Moreover, you can pickle not only the stems and leaves, but also the buds, and even the inflorescences of wild garlic.

The benefits and harms of pickled wild garlic

It is not for nothing that ramson is considered an amazing plant, because, having a distinct garlic aroma, this herb is one of the varieties of wild perennial onions. In the people, it is most often called a bear onion or flask. But the most amazing thing is that the taste of this herb does not feel any special bitterness or acridity, which is usually characteristic of both garlic and onions. At the same time, its phytoncides are twice as active as that of garlic. After all, it is enough just to chew the young stem for about two minutes to ensure complete sterilization of the oral cavity and nasopharynx.

Traditional healers have long known and used its healing properties. It is considered an indispensable tool in the treatment of purulent wounds, with all kinds of poisoning. It acts as an effective remedy for the prevention of tuberculosis and for the general strengthening of the body during the period of spring beriberi.

The composition of the leaves and stems of wild garlic is very rich in all kinds of useful substances: essential oils, vitamins, mineral salts, saponins, mucus, resinous substances, vegetable wax and, of course, phytoncides.

Thanks to such a rich composition, even in official medicine, this herb is used in the absence of appetite, general weakness, and disorders of the stomach and intestines.

She has pronounced:

• antihelminthic;
• antiscorbutic;
• antimicrobial;
• diuretic actions.

In the old days it was believed that no herb has such a strong blood-purifying effect as wild garlic.

Its use is also effective in atherosclerosis, high blood pressure, neurasthenia and heart disease. Some experts even believe that garlic is currently superior in efficiency to garlic, since the beneficial properties of the latter over a thousand-year history of cultivation may have lost some of their original strength.

All these beneficial properties are preserved in pickled wild garlic. Only in those recipes where heat treatment is present, does the vitamin C content decrease.

True, there are also restrictions on its use, especially in pickled form. You should not introduce it into your diet for persons suffering from:

• gastritis with high acidity;
• stomach ulcer;
• cholecystitis;
• pancreatitis;

In addition, only moderate use of this herb will bring benefits. If doses are too high, indigestion, migraines, insomnia, and swelling may occur.

Calorie content of pickled wild garlic

Pickled wild garlic has a very low calorie content - about 36 kcal per 100 g of product.

How to pickle wild garlic correctly

Pickling of wild garlic can be done in several ways: without heat treatment (classic recipe), with boiling, with or without sterilization, by the double pouring method. The composition of the marinade also depends on a specific recipe, as well as on which particular part of the wild garlic is pickled. In the traditional version, only water, vinegar, salt and sugar are used for the marinade. Spices and seasonings should not be abused when pickling wild garlic, so as not to interrupt the natural aroma of the herb. Most often, celery, chervil, parsley, dill, bay leaf and black peas with allspice are used as spices.

Whatever recipe is chosen for pickling, the general scheme for preparing wild garlic for the process is as follows.

All its parts are first briefly soaked in cool water to separate all natural contaminants: sand, earth, dust. Then they are washed under running water or the water in the soaking container is changed several times until it becomes completely transparent.

Then the grass is sorted out, ruthlessly removing all wilted or spoiled parts.

At the next stage, the greens must be thoroughly dried by spreading them in a small layer on paper or linen towels.

Pickling jars must be washed using a soda solution, and then sterilized in any convenient way. It is also imperative to sterilize the lids for sealing the blanks.

The classic recipe for pickled wild garlic

It is not difficult to marinate wild garlic according to the classic recipe, but such a preparation retains absolutely all the beneficial properties of fresh grass. True, it is necessary to store it only in the refrigerator or in another similar cold and dark place.

You will need:

• 1 liter of water;
• 3 large bunches of wild garlic stems and leaves;
• 4 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 4 tbsp. l. 9% table vinegar;

The following is a step-by-step description of the recipe for pickled wild garlic for the winter while preserving all its healing properties.

1. The grass is sorted out, washed, dried and cut into pieces, 5-6 cm long.
2. Dissolve salt and sugar in water, heat until boiling, add vinegar.
3. Boil for about 5 minutes and, after removing from heat, cool to + 35-40 ° C.
4. During the cooling of the marinade, jars with lids are prepared for canning: they are washed and sterilized.
5. Dried and chopped wild garlic is tightly placed in sterile jars and poured with cooled marinade so that it completely covers all the greens.
6. Cover with lids and leave for 5-8 days in a cool place.
7. If a film appears on the surface during fermentation, it is removed.
8. A week later, fresh marinade is added to the jars and, tightly closed with plastic lids, is stored in a cold place with a temperature from 0 to + 5 ° C.

Pickled wild garlic is stored in such conditions for about 1 year.

How to pickle wild garlic with garlic at home

Ramson with garlic is usually pickled in small jars, 250-400 ml.

You will need:

• 700 g of grass;
• 3 cloves of garlic;
• 70 g salt;
• 60 g sugar;
• 1 liter of water;
• 250 ml vinegar 9%;
• 1 bay leaf;
• 3 black peppercorns.

Manufacturing:

1. In sterile jars, lay out a pea of ​​black pepper, a piece of bay leaf, 1 clove of garlic and prepared wild garlic.
2. Marinade is cooked from water, salt, sugar and vinegar, jars are poured into it.
3. Sterilized for about a quarter of an hour and rolled up with sterile caps.

You can store such a blank for 1-2 years in a regular kitchen pantry. It is only desirable that it be dark in it, and the temperature does not rise above + 24 ° C.

Recipe for pickling wild garlic with cranberries

This recipe by the cooking technology is very similar to the previous one, but the addition of cranberries makes it possible to do without sterilization at all.

You will need:

• 500 g of young stems of wild garlic;
• 100 g of cranberries;
• 1.5 liters of water;
• 150 ml of 9% table vinegar;
• 3 tbsp. l. granulated sugar;
• 1.5 tbsp. l. salt.

Manufacturing:

1. The sprouts are washed, dried and cut so that they completely fit into the prepared jars in height.
2. Sterilized jars are filled with wild garlic sprouts and washed and sorted cranberries.
3. Dissolving sugar and salt in boiling water, add table vinegar.
4. Wild garlic with cranberries in jars are poured with boiling marinade and immediately hermetically rolled up for the winter.

You can store the workpiece according to this recipe in a cool place without light for a year.

How to pickle wild garlic leaves at home

Oddly enough, but it is the unfolded leaves of wild garlic that are far from the most tender, especially in comparison with young shoots. Therefore, a special method of pickling is applied to them.

You will need:

• 1 kg of wild garlic leaves;
• 40 g salt;
• 1.5 liters of water;
• 2 tbsp. l. vinegar 9%.

Manufacturing:

1. Leaves, as usual, are thoroughly washed or simply cut from the stems.
2. Dry and cut into large strips.
3. The water is heated to a boil, salt is dissolved in it.
4. Chopped leaves are placed in boiling water and boiled for no more than 1.5-2 minutes.
5. Remove the leaves from the brine with a slotted spoon and distribute them in sterile jars.
6. Vinegar is added to the brine, brought to a boil and the greens in jars are poured with the resulting marinade.
7. Tighten with boiled lids and allow the jars to cool at room temperature.

Store in a cellar or basement for no more than 1 year.

Pickled wild garlic stalks

The recipe described below is especially suitable for pickling individual wild garlic stems that have been specially trimmed. In the same way, you can pickle young stems-sprouts without leaves, but in this case you should take a smaller amount of vinegar.

You will need:

• 800 g of wild garlic stalks;
• 1 liter of water;
• 1 tbsp. l. dry mustard;
• 1 tbsp. l. salt;
• a few peas of black pepper;
• 3 tbsp. l. wine vinegar.

Manufacturing:

1. The stems are thoroughly washed from dirt and soaked for 1-2 hours.
   Comment! For young sprouts, the soaking step can be skipped.
2. Set the stems tightly vertically in jars and pour boiling water over them.
3. Leave for 10-12 minutes under a closed lid.
4. Covering the jars with lids, drain the water from all the jars, heat it to + 100 ° C and dissolve salt and mustard in it.
5. Then add vinegar and pour the stacked stems with hot marinade.
6. They immediately roll up jars of pickled wild garlic for the winter, turn it upside down and cool in this form.

It can be stored for a year in an ordinary dark pantry at a temperature not exceeding + 20 ° C.

Pickling wild garlic buds and flowers

According to a similar principle, buds and flowers of this medicinal plant are pickled. In addition to preserving all the aforementioned useful properties, they can serve as a decoration for salads, as well as some second courses.

You will need:

• about 300 g of wild garlic buds or flowers;
• 150 ml wine vinegar;
• 8 g salt;
• 50 g sugar;
• 1 bay leaf;
• 1 star anise star.

Manufacturing:

1. The buds and inflorescences are cut from the stems with scissors, carefully washed and dried.
2. They are laid out in small sterile jars.
3. Prepare the marinade from all the remaining ingredients.
4. In a boiling form, they pour buds or flowers into them and immediately roll up the jars for the winter.

Store the workpiece in a cool place without light. The buds can last for about a year, the flowers are best consumed within 7-8 months.

Homemade wild garlic marinated in Korean

This amazing appetizer will be especially appreciated by lovers of spicy dishes. True, it should be used with caution by people with problems in the gastrointestinal tract.

You will need:

• 300 g of wild garlic stems and leaves;
• 1 medium carrot;
• 1 clove of garlic;
• 1 tsp salt;
• 1 tsp Sahara;
• 1 tsp Korean seasonings (ground coriander, red pepper, paprika, cloves, ginger, nutmeg, sugar, salt);
• 4 tbsp. l. vegetable oil;
• 2 tbsp. l. wine vinegar.

Manufacturing:

1. Leaves and stems are traditionally washed and dried, after which the leaves are cut into strips.
2. Carrots are also chopped into strips or grated on a special grater.
3. Mix carrots and wild garlic.
4. Garlic is crushed using a special crusher;
5. Vinegar, sugar, salt, garlic and Korean seasoning are mixed in a separate container.
6. Add oil, mix thoroughly again.
7. Pour chopped vegetables with herbs with cooked spicy sauce.
8. They are laid out in clean, dry jars and sterilized in boiling water. 0.5 liter cans - 10 minutes, 1 liter cans - 20 minutes.
9. Roll up with sterile lids and store in a cool place for 6 months.

Recipe for wild garlic marinated for the winter with cinnamon

Another interesting recipe that is more suitable for lovers of everything sweet.

You will need:

• 800 g wild garlic;
• 40 g salt;
• 80 g granulated sugar;
• 100 ml of apple cider vinegar;
• 1 liter of water;
• 1/3 tsp each ground cinnamon and cloves.

Manufacturing:

1. The wild garlic prepared in the traditional way is laid out in banks.
2. The water is boiled, sugar, salt and spices are added to it.
3. Apple cider vinegar is added at the last moment.
4. The boiling marinade is filled almost up to the neck and immediately screwed up.

Store the workpiece in a cool place. To be able to store it in room conditions, it is subjected to additional sterilization for 10 minutes.

What can be made from pickled wild garlic

Pickled wild garlic is most often used as a separate snack for meat and fish dishes and cheese. It can also be added to a wide variety of salads and soups. Marinated wild garlic with butter is often added to pasta and side dishes of vegetables or cereals.

When chopped, it can add a spicy touch to any sauce.

Conclusion

Pickled wild garlic is an excellent preparation that can serve not only as a snack, but also as a healing remedy for many diseases. The main thing is to use it wisely and not get carried away by its attractive aroma.

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