Wild garlic recipes for the winter are not very popular, since not all housewives grow it in their summer cottage. You rarely see it on store shelves. However, we strongly recommend that you prepare it for the winter. To get started, you can try the following cooking variations.
Recipe for pickled wild garlic for the winter
Greens - a couple of kilograms
One and a half liters of water
Acetic acid - tablespoon
Wash the leaves thoroughly. It is advisable to divide the leaves into 2 parts to make it easier to wash. The leaves can be left whole or torn into small pieces. Boil the water, add salt, stir and add the greenfinch. Boil the contents for a couple of minutes, distribute into jars. Pour vinegar into the water where the leaves were boiled, stir, distribute into jars, immediately cover with lids and cool to room temperature.
Find out and. You will learn many cooking secrets.
Pickled wild garlic for the winter: step-by-step recipe
Garlic clove – 2 pieces
1 liter of clean water
Granulated sugar– 70 g
Laurel leaf
Acetic acid – 0.25 l
Ramson leaves and stems
Wash the greenfinch thoroughly (it is better to do this at least 3 times). After washing the leaves, dry them. Place the garlic at the bottom of the jar, then add the bay leaf, and then the greenfinch. Make the marinade: boil water, add salt, add sugar and acetic acid. Pour boiling marinade over the leaves, sterilize the container for half an hour, and then roll up the lids.
Recipe for pickling wild garlic for the winter
Greenfinch stems
Salt, french mustard- a tablespoon
Liter of water
A few black peppercorns
Wine vinegar – one and a half tablespoons
Wash the stems thoroughly and soak in cool water. Sterilize containers where you plan to pickle greens. Place the stems tightly in an upright position. Boil water and pour over the stems. Leave the boiling water in the jar for five minutes. Drain the liquid into a saucepan, add salt, mustard and pepper. Bring the water to a boil again and leave the contents to simmer for a couple of minutes. Pour in the boiling marinade, roll up, wrap in a towel, and leave in this state until cooled.
Pickled wild garlic - recipes for the winter
Spiced version
You will need:
Greens – 0.9 kg
Liter of water
Table vinegar – 90 ml
Cloves with cinnamon
Granulated sugar – 45 g
Wash the stems with leaves thoroughly, cover with water and leave for a few minutes. Sterilize containers. Place them in the prepared container. Boil water, add salt, add granulated sugar, cloves and cinnamon. You can also add other spices. Boil the marinade mixture for a couple of minutes, remove from the flame. Pour the contents of boiling water marinade filling. Sterilize and screw on the caps.
Recipe for pickling wild garlic for the winter
Greens – 1 kg
Liter of water
Table salt – 45 g
Wash the stems and leaves thoroughly and transfer to a container. Prepare a brine from table salt and boiling water, filter it, and cool. Fill the contents with brine, cover with a wooden circle, and press down with pressure. Foam may appear on top, which must be removed. After removing the oppression, rinse with saline solution. After a couple of weeks, the container can be covered and moved to a cool place for subsequent storage.
Harvesting wild garlic for the winter: recipes
Option with tomato sauce
Tomato paste – 0.2 kg
Water – 0.8 liters
Greenfinch – 2 kg
Laurel leaf – 2 pieces
Sugar – 2 tablespoons
Salt – 4 large spoons
Peppercorns – 4 pcs.
Wash the greens, scald with boiling water. Boil water, add tomato paste, throw in a few peppercorns. Add sugar, bay leaf, salt. Stir thoroughly and wait until it boils. Sterilize the containers for exactly 20 minutes, screw on the treated lids.
Recipe for canning wild garlic for the winter
Ramson is a plant of the Allium family. It has healing and pleasant nutritional characteristics. Grows in Europe, the Caucasus and Turkey. Young leaves are used for food. They are moderately spicy, but not bitter. Wild garlic is added to various snacks and salads, and can also be preserved for the winter at home. Most popular preparation considered pickled wild garlic. For those who like it a little spicier, you should try this Korean snack recipe.
Ramson in Korean
Recipe for gourmets and lovers of spicy food.
Advice. Persons with gastrointestinal diseases should not eat spicy foods.
In order to cook wild garlic in Korean, you will need several bunches of it, one carrot, Korean seasoning, 1 tsp. sugar and 0.5 tsp. salt, as well as 4 tbsp. l. vegetable oil and 2 tbsp. l. wine vinegar.
As a rule, all recipes for cooking wild garlic begin with washing and scalding with boiling water. Only after this can you begin the main canning process.
- The boiling water needs to be drained and the wild garlic placed in a deep container.
- Finely chop the carrots into long strips and place with the wild garlic. You can use a special grater.
- The next step is preparation spicy sauce. Vinegar, Korean seasoning, sugar and salt should be mixed and poured into the salad.
- Fill it with oil and mix well.
- Place the Korean wild garlic into jars and leave for a couple of hours. After this, the salad is ready to eat.
- If you want to prepare salad for the winter, you must first sterilize it in a jar and roll it up with a lid.
Pickled wild garlic
Marinating – great option how you can preserve the healthy and tasty qualities of wild garlic for the winter. For this you will need 0.5 kg of wild garlic, 1.5 liters of water, 100 g of cranberries, 150 g table vinegar(9%), 3 tbsp. l. granulated sugar and 1.5 tbsp. l. salt.
- Rinse the wild garlic and place it in pre-sterilized jars.
Advice. The wild garlic needs to be soaked in water for several hours before cooking. This is done in order to get rid of bitterness.
- Place cranberries on top.
- Then prepare the brine. You just need to add salt and sugar to boiling water. Wait until they dissolve and pour in the vinegar.
- Pour the prepared marinade over the wild garlic and roll up the jars.
Salted wild garlic
The recipe for making salted wild garlic is incredibly simple. You will need 1 kg of wild garlic and 2 tbsp. l. coarse salt.
- The wild garlic needs to be washed and dried.
- Then it should be chopped, but not very finely.
- Add salt and mash well.
- Pack into sterilized jars and seal with a lid.
Attention! Salted wild garlic should be stored cool. For example, in the refrigerator, basement or cellar.
Salted wild garlic retains its beneficial properties. It can be consumed as usual, in salads or added to first courses.
Ramson in tomato sauce
To prepare wild garlic with tomato sauce as a preparation for the winter, you will need to take 2 kg of plant leaves, 0.2 kg of any tomato paste, 4 tbsp. l. salt, 2 tbsp. l. granulated sugar, 2-3 bay leaves, 5-6 black peppercorns and 0.8 liters of water. The preparation procedure is very simple:
- Wash the plant, scald with boiling water and spread over glass jars wild garlic.
- Bring the water to a boil.
- Add all the remaining ingredients to the water and boil a little.
- Pour the brine into jars with wild garlic and sterilize for a quarter of an hour.
- Tighten the jars, turn them upside down and cover with a warm blanket.
Lard with wild garlic
Unusual and hearty recipe using wild garlic. He rarely survives until winter. As a rule, it is eaten immediately after preparation. You will need 0.2 kg of lard, 0.1 kg of wild garlic, as well as salt, pepper and spices (to taste).
- Grind lard and wild garlic in a meat grinder. You can do this one by one.
- Add salt, pepper, spices and mix well.
- Place the finished mixture in a jar and put it in the refrigerator.
- The appetizing snack is ready. It is spread on bread and used as a sandwich.
The benefits and harms of the plant
The second name for wild garlic is “bear’s ear.” Many people are concerned about the benefits and harms of using this herbs. The main properties of wild garlic are bactericidal and fungicidal effects. In addition, it has a positive effect on many body processes.
- Improves the functioning of the gastrointestinal tract.
- Helps get rid of worms.
- Boosts immunity.
- Positively affects men's health.
But you will have to stop eating wild garlic if you have peptic ulcer stomach, gastritis with high acidity, cholecystitis or pancreatitis.
Attention! Consume wild garlic in moderation. Excessive intake of the plant in food leads to swelling, stomach upset, migraines and insomnia.
Harvesting wild garlic for the winter - simplest option preserving the plant for the winter. It takes very little time to prepare. But the dishes turn out healthy and tasty. Pickled and salted wild garlic are the most popular recipes. This Korean dish will be appreciated by lovers of spicy food. An unusual recipe for lard with wild garlic will surprise any gourmet, and the spice in tomato sauce Suitable for adding to soups and main courses. The plant has useful qualities, but should be consumed in moderation.
Pickled wild garlic: video
Wild garlic preparations: photo
Pickled wild garlic, the recipes for which are simple and accessible to everyone, is considered not only tasty and aromatic snack, but also incredibly useful. Mostly these greens are added to salads. Let's look at several ways to prepare wild garlic.
Pickled wild garlic for the winter: step-by-step recipe
Let's start, as always, with classic recipe. To harvest for the winter, you need to use young shoots of the plant. By the way, you can prepare salads with fresh wild garlic. Determine the number of components based on your own taste preferences.
This is interesting! People call wild garlic wild garlic and bear onion. Bears feast on its shoots after winter.
Compound:
- wild garlic shoots;
- salt;
- vinegar.
Preparation:
Crispy savory snack
Let's consider another option on how to pickle wild garlic for the winter. This appetizer is served with potato side dish and meat.
On a note! A salad made from pickled wild garlic, boiled beef and rice is incredibly tasty.
Compound:
- 1.5 kg of wild garlic shoots;
- 2 liters of filtered water;
- 3 tbsp. l. table salt;
- 3 tbsp. l. granulated sugar;
- 2 tsp. vinegar;
- 2-3 laurel leaves;
- blend of spices.
Preparation:
Pickled wild garlic is beneficial, and that’s all!
We already know how pickled wild garlic is prepared. Recipes for preparing such a snack are varied. And pickled wild garlic deserves special attention. It can even be served as a separate side dish.
Compound:
- 1 kg of wild garlic shoots;
- 1.5-2 tbsp. l. table salt;
- 1 liter of filtered water;
- 1 tbsp. l. granulated sugar.
Advice! Granulated sugar can be replaced with liquid honey.
Preparation:
About the benefits of wild garlic in detail
What are the benefits of wild garlic shoots? ABOUT healing properties This plant can already create legends. First of all, wild garlic is rich in the following components:
- vitamins PP, B, A and C;
- folic acid;
- iron;
- copper;
- zinc;
- manganese;
- selenium;
- fructose;
- essential oils.
And wild garlic has a truly healing effect on our body:
- normalizes the digestion process;
- increases appetite;
- improves blood composition;
- reduces blood pressure;
- fights cholesterol plaques;
- has a beneficial effect on the functioning of the cardiovascular system;
- has a bactericidal effect.
Moreover, wild garlic is considered an excellent preventative against scurvy, and its shoots also strengthen our nervous system and have a beneficial effect on metabolic processes in the body.
Today is the opening of the season for preparing for the winter, and here is the first recipe - I will tell you and show you how to freeze wild garlic. Last year there was a first test; a small batch of fragrant leaves went into the freezer. I will say that frozen wild garlic was very useful to me. Like any spicy herb, it is added to soups, borscht, stews, roasts, mashed potatoes, meat gravies. In general, if you are still wondering whether it is possible to freeze wild garlic, my answer is yes, it is not only possible, but also necessary!
If you think about it, there are many arguments that will convince you of the correctness of the decision. Look here: in winter fresh herbs It’s simply unrealistically expensive, but how useful is it? After all, everything is grown in greenhouses using growth stimulants and chemicals. fertilizers Ramson is a wild plant that grows on its own, without any fertilizer. The cost is also favorable - at the height of the season, a huge bunch of wild garlic is very cheap. There are much more vitamins in it than in greenhouse greens, the taste is bright, fresh - all for you to try freezing wild garlic for the winter, at least a little, for testing.
This season I made two types of freezing: I cut the leaves as for salads - they will go into the first and second courses. And I ground it in a blender and made a puree. I will use it for gravies and sauces. By the way, you can also add a cube of frozen puree to puree soups, it will be healthy, tasty and aromatic. At the end of the recipe I will write in detail where and how freezing is used, but while you have fresh, make different ones , they are very, very useful!
How to freeze wild garlic for the winter, recipe with step-by-step photos
- Several bunches of wild garlic;
- thick bags (regular or Ziploc);
- small muffin tins or ice trays;
- sharp knife.
Preparing wild garlic for freezing
We untie the bundles and fill them big amount cold water for ten minutes. Drain the water, wash the leaves under clean water or put it in the bowl two or three more times. There should be no soil particles or other debris left behind.
Spread the washed shoots on a towel in a thin layer. Leave to dry; there should be no water on them. Or cover it with another towel and roll it up like a rug - the water will quickly be absorbed into the fabric and the greens will dry out.
We cut the dried leaves, not very finely, as you usually cut for salads. I use the whole shoots - I also freeze the green leaves and light petioles. I cut the petioles smaller than the leaves.
Pour the greens into bags, in small portions, to roll into a roll. If you have bags with a zipper, then do not make the layer very high, this makes it easier to use and store frozen. Place the prepared bags in the freezer.
I decided to grind two large bunches into puree so that in winter I would have the opportunity to prepare sauces and gravies with wild garlic. So you can also freeze wild garlic this way. I roughly chopped the leaves and petioles and poured them into a blender.
I ground everything into puree. It will be thick, which is what we need.
I put it into molds. Use the smallest ones, the puree will be concentrated, and then the frozen workpiece will need to be cut into pieces. Although, if you cook large portion, then the whole cube will go away. I put the molds in the freezer until the morning.
Well, this is what I got, you can see in the photo. Frozen puree can be easily removed from the molds; these preparations need to be placed in bags and tied tightly. Chopped wild garlic should also be stored in tightly wrapped or tied bags.
Now about where and how you can use frozen wild garlic. I add it to borscht soups, it has a garlicky aroma and a bright green color First courses are very refreshing. In meat and vegetable stew, roast, I add a little at the very end, when everything is ready. In omelettes, frittatas, scrambled eggs - instead of any other greens. I make okroshka with wild garlic - yes, like that unusual recipe, very tasty and healthy. Frozen wild garlic can be added to baked goods - in Ossetian pies, into bread dough. Also in minced cutlet or make meat zrazy with eggs and herbs.
I use wild garlic crushed into puree as an additive to sauces for meat, spaghetti, potatoes, meat gravy, creamy soups (potato soup is very tasty!). Their taste qualities after freezing it does not lose, it remains just as sharp, spicy and healthy. In general, I repeat once again - it is necessary and possible to freeze wild garlic; in winter there will definitely be a use for it!
Ramson is often called wild onion due to its origin and some taste characteristics, because it tastes like garlic greens. The stem, leaves and rhizomes of the plant can be eaten. Since ancient times it has been actively used in folk medicine as a remedy for the treatment of cough, deficiency of vitamin C in the body, skin diseases and many other diseases and ailments. Therefore, it is better to prepare the plant in advance in order to always have on hand a universal therapeutic and prophylactic remedy for many ailments.
For the winter, wild garlic is prepared in advance, in the spring, when the first shoots appear, in order to have time to harvest a harvest rich in vitamins. Recipes long storage quite a lot and there is plenty to choose from. In addition, in combination with other herbs and additives, the product acquires new medicinal and taste properties.
Blank: secrets and features
For the winter, the plant is usually pickled, in which case it does not lose its beneficial properties and can be used just like fresh.
For the first stage you will need sugar, salt, vinegar 9%, wild garlic in the amount of 3 large bunches per jar with a capacity of 1 liter.
- It is necessary to wash the leaves and stems of the plant, removing damaged and wilted parts.
- Afterwards, dry them a little and cut them to taste. It’s better to find a middle ground between fine and coarse cuts, but this is a matter of taste.
- To boil water. In one liter of water put 4 large spoons of salt, half a spoon of sugar, 4 spoons of vinegar. As soon as the vinegar and sugar dissolve, the marinade is removed from the heat and cooled to 30-40 degrees.
- While the brine is cooling, you can prepare the jars: wash, let the water drain and sterilize in any convenient way. If the jars get hot, you need to let them cool so they don't burst.
- The wild garlic is packed tightly into the jars, sometimes it is placed in layers, each layer is sprinkled with spices to taste, and the marinade is poured in to completely cover the leaves. And the jars are closed with lids.
- Some recipes indicate that wild garlic in brine should sit in a cool place for several days so that foam forms on the surface. It definitely needs to be removed. As soon as fermentation is over, after about a week and a half, the jars are topped up with fresh marinade, and close the lid tightly.
It is better to store the workpiece in a cool place.
Recipe for wild garlic with tomato paste
As an additive, you can use both tomato paste and tomato juice, used for canning tomatoes in their own juice.
To prepare you will need wild garlic, refined sunflower oil, tomato paste, sugar, 9% vinegar.
- Wash the wild garlic and remove the withered shoots.
- For 1 kg of plant there are 3 tablespoons of tomato paste (you can put more or less of it according to your own taste), 3 tablespoons of vegetable oil, 1 tablespoon each of salt and sugar. Salt can also be added according to individual preferences.
- The mixture is mixed well and put on fire. Bring to a boil and keep for 1 minute, and then remove.
- Mix everything again, add 2 tablespoons of vinegar, cool slightly and put it in jars.
If desired, you can add black peppercorns and a few bay leaves to the jars.
Store the workpiece in the refrigerator, cellar, or any other cool place.
Recipe for preparation with lard
You will need wild garlic, lard, salt and spices.
- Preparing the mixture begins with lard. Taken lard weighing 400 g without meat layer and skin, rub well with salt. You will need approximately 1 heaped tablespoon.
- Lard is placed in enamel dishes, cover with a lid and leave to soak in salt for a day at room temperature.
- Prepare 200 grams of wild garlic, it is better to take young shoots, the use of bulbs is also allowed. It washes and dries well.
- The fat must be removed from the skin and excess salt, and then cut into small cubes, mix with wild garlic and grind through a meat grinder.
- Add spices to the mixture to taste, you can also add a little salt if you feel it is lacking, and mix everything thoroughly.
- The workpiece is laid out in jars and put away in a cool place. Approximate shelf life when unopened is one year.
A mixture of wild garlic and lard can be spread on bread, included in salads, as well as filling in flour products. In addition, it is good as an independent dish.
Preparing wild garlic with salt
This recipe is suitable for lovers of salty foods. Unlike the basic wild garlic preparation, several times more salt is used here.
For cooking you will need wild garlic and salt.
- Wash and peel 1 kg of wild garlic stems or leaves, soak in water for half an hour, rinse well again, and then scald with boiling water.
- If the leaves are too large, you can cut them several times, after which they are placed in sterilized jars in layers, separating one from the other with a small layer of salt, until the jars are filled to the top.
- In total, you will need 700 grams of salt for 1 kg of wild garlic; you can also use coarse sea salt.
As soon as the mixture is poured into the jars, they should be closed and stored in a cool place. It is not recommended to add spices and seasonings so as not to spoil the taste of the plant prepared according to this recipe.
In addition to storing wild garlic as marinades, young shoots can be frozen.
To do this, only young leaves are taken, cleaned and washed well, and then thrown into a colander to drain. excess water. Afterwards, place the shoots on a towel, dry them a little and cut them into small pieces, about 1-1.5 centimeters. The workpiece is put in small portions into bags, tied and put in the freezer. A frozen plant can be stored for no more than one year.
If for some reason you do not want to sterilize the workpiece, then you can do without this procedure. Harvesting wild garlic without sterilization goes through the following stages:
- Wash the wild garlic stems, cut into pieces 2-3 centimeters or the height of the jar - depends on personal taste. Place them in boiling water for a few minutes and then rinse again with cold water.
- Place the mixture into jars.
- Next, the marinade is prepared. Add 1 tablespoon of sugar and salt to 1 liter of water, bring to a boil, leave for a couple of minutes and remove from heat.
- 1 is poured into each jar big spoon 9% vinegar, and pour the slightly cooled marinade on top.
- Afterwards the jars are rolled up and put away in a cool place.
It is recommended to store wild garlic no more than a year, regardless of the recipe, so that it does not lose its beneficial properties. Therefore, it is better to make small preparations so that they are enough for one winter. The process may be somewhat labor-intensive, but there will always be confidence that the food being consumed is healthy, wholesome and unspoiled.
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