Pickled wild garlic: a recipe for step-by-step cooking for the winter, food preparation

Many people prefer wild garlic to replace young garlic, as it is juicy and tender. You can eat it fresh only in the spring, it is also recommended to use it in a processed form, harvesting it for the winter by placing it in jars, pouring it with a special marinade. You can cook pickled wild garlic at home, having previously studied a wide variety of recipes and choosing the right option for yourself.

Marinated wild garlic - the highlight of the festive table

The plant is an excellent alternative to onions and garlic, as it does not have the characteristic pungency of taste and is not inferior in useful properties due to its chemical composition.Having prepared marinated wild garlic at home, you can decorate the festive table with new interesting dishes and surprise your guests with a unique flavor combination.

When to harvest and how to prepare wild garlic

The collection of the ground part of the plant is carried out in early April - mid-May. The bulbs ripen only in September. Before manufacturing, it is worth thoroughly washing the plant, sorting it out, getting rid of damaged leaves, cutting them off.

Recipes and subtleties of cooking pickled wild garlic

There are a large number of variations of wild garlic conservation for the winter. If you do not want to wait until the cold weather, you can use other cooking methods.

The result is a marinated dish that does not require additional steeping for a long time.

With bay leaf

Components:

• 1 kg wild garlic;
• 3 bay leaves;
• 1 liter of water;
• 1.5 tbsp l. sugar;
• 1 tbsp l. s alt;
• 80ml vinegar;
• pepper.

Production:

1. Wash and sort the main ingredient, cut into 3 parts, put in jars.
2. Pour boiling water, set aside for 10 minutes, drain the liquid and boil, adding spices.
3. Remove from heat, add vinegar, fill jar and seal tightly.

With cinnamon

Ingredients:

• 1 kg fragrant plant;
• 1 liter of water;
• 50g s alt;
• 50g sugar;
• 1/3 tsp cinnamon;
• 100 ml acetic acid.

Actions:

1. Wash and chop fragrant herb, pack tightly into a jar.
2. Dissolving sugar, s alt in water, add cinnamon and boil for 3 minutes.
3. Add the resulting solution to the contents in the jar.
4. Pour in vinegar and cork.

No garlic

List of components:

• 1 kg wild garlic;
• 700ml water;
• 1 tbsp l. s alt;
• 50 ml vinegar.

Step by step recipe:

1. Cut a useful plant after sorting and washing it.
2. S alt, sweeten the water, put the main product in it and cook for 5 minutes.
3. Turn off the gas, add vinegar and transfer to a jar.

No Vinegar

Product set:

• 2 kg wild garlic;
• 6 art. l. sunflower oil;
• 3 liters of water;
• 2 tbsp. l. s alt;
• 100 ml tomato paste.

How to make a blank:

1. Boil aromatic culture.
2. Drain the water, s alt the product, season with oil and pasta, mix, leave for 5 hours in the refrigerator.

Korean

Products:

• 300 g wild garlic;
• ½ tsp s alt;
• 10 ml vinegar;
• coriander, cilantro, pepper;
• 2 tbsp. l. oils.

Production steps:

1. Send the fragrant culture to the stove and boil, filter.
2. Fry in oil, adding spices to taste.
3. Move to a glass container, cover and leave in the refrigerator for no more than a day.

Spicy gourmet preparation

Ingredients:

• 800 g wild garlic;
• 3 garlic;
• 6 tsp s alt;
• 6 tsp sugar;
• 100 ml vinegar;
• 1 liter of water;
• spices.

Algorithm of actions:

1. Chop the main ingredient and garlic, fill the jar in layers.
2. Boil water, adding spices, pour in vinegar.
3. Pour the finished marinade into a jar, cork.

Wild ramson with sourness

Ingredients:

• 1 kg fragrant herb;
• 1.5 tbsp l. s alt;
• 1 liter of water;
• 1 tbsp l. sugar.

How to:

1. Rinse and dry the grass.
2. S alt the water, sugar and boil.
3. Send the main component into a deep container, pour marinade, cover, put the load.
4. After 2 weeks, drain and boil the brine, put in a jar, cork.

With vinegar and oil

Components:

• 500 g wild garlic;
• 200g carrots;
• 25g s alt;
• 25ml vinegar;
• 50ml sunflower oil;
• spices.

Actions:

1. Grate the carrot, chop and blanch the main ingredient.
2. Pour spices into vegetables, pour in vinegar, add heated oil.
3. Send the mass to the jars, cork.

With cranberries

Products:

• 1 kg wild garlic;
• 100 g cranberries;
• 100 ml vinegar;
• 2 tbsp. l. sugar;
• 1.5 tbsp l. s alt;
• 1 liter of water.

Production:

1. Pour fragrant grass with water for 5 hours.
2. Chop, scald plants with boiling water and pack into jars.
3. Boil water, s alt, sweeten.
4. Mix the marinade with vinegar and pour into a jar, cork.

Terms and conditions of storage

It is recommended to place blanks in a dry and dark room with a temperature of 0 to 15 degrees. Keep an open snack in the refrigerator for no more than 7 days.

What can be prepared from the workpiece

Such conservation can be an excellent filling for dumplings and pies. It can also be added to salads, appetizers and soups. The blank is a delicious side dish for meat.

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