The onset of spring is marked by the awakening of the first plants, which provide people with food and medicinal capabilities of natural origin. Ramson is the queen of the forest, capable of maintaining its royal position for a very long time. The young shoots of this perennial wild plant contain a huge potential of vitamins and many other elements so necessary for the weakened human body.

In raw, salted or pickled form, it is an indispensable remedy for ailments such as atherosclerosis and scurvy. It is successfully used as an anthelmintic and bactericidal agent and has a beneficial effect on intestinal motility. Preserving wild garlic is not difficult - it can be salted and pickled in a jar with virtually no loss of beneficial properties.

How to pickle wild garlic in a jar for the winter at home

• the required number of wild garlic stems;
• ordinary table vinegar (9%) - up to 200 grams per two liters of filtered water;
• regular sugar - 100 grams per specified amount of purified water;
• coarse salt - 100 grams for the same amount of liquid.

The stalks of wild garlic that have not yet blossomed should be sorted out, separating foreign inclusions, then washed and dried well.

Boil filtered water with the required amount of regular sugar, vinegar and coarse salt. Place the plants in boiling water and blanch for up to two minutes. Under no circumstances should the tender sprouts be overcooked, preserving their solid qualities that provide the savory taste of the product!

Remove the plants from the boiling water, place in a colander and cool under running water. Place the wild garlic tightly into pre-prepared and heated jars, then fill the containers with boiling marinade, without adding up to one and a half centimeters to the top edge of the jar.

Cover the jars with lids, sterilize for five minutes, then roll up tightly. Store in a cool, dry place.

How to pickle wild garlic in a jar for the winter, a simple recipe

• salt at the rate of 100 grams per two liters of purified water;
• stems together with wild garlic leaves;
• to taste, a selected amount of horseradish roots, fresh dill, bay leaves, allspice.

This is a very simple cooking method. You need to collect or buy long wild garlic stems along with leaves. The plants also need to be carefully sorted, washed, dried and coarsely chopped.

Place wild garlic in cylinders, layering with prepared spices, then pour in prepared saline solution. Press down on top with not very heavy pressure.

The fermentation process will take place in the cylinders for 15 days. If foam appears on the surface, it should be removed and the pressure must be washed. At the end of salting, add the required amount of brine to the containers, roll up tightly and place in a cold room.

Fresh wild garlic has the most beneficial properties. It is used as a filling for excellent pies, added to aromatic soups and all kinds of salads. It will provide the best taste to meat dishes. The wild garlic season doesn't last long, so you need to hurry!

Plants can be bagged and frozen. In winter, such a valuable preparation will remind you of the imminent spring, help cope with vitamin deficiency, and lift your spirits.

Recipes on the topic: Wild garlic preparations for the winter

How to preserve wild garlic for the winter

Ramson is a herbaceous spicy plant similar to wild garlic. The leaves of the plant have a persistent garlic odor and are rich in vitamin C. The herb is used in the preparation of hot dishes, salads, and vegetables. It grows only in the spring, so let's talk about how to prepare wild garlic for the winter. It turns out that wild garlic can be salted, fermented and pickled. Here are the recipes for the preparations.

Pickled wild garlic “Winter's Tale”

For cooking you need juicy shoots that are slightly under-ripe. Unopened leaves will crunch pleasantly in your mouth.

• wild garlic greens;
• 1 tbsp. currants;
• 3 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• 150 g apple cider vinegar;
• drinking water.

Pre-soak the wild garlic leaves in cold water to remove the bitter, rich taste. At this time, sterilize 0.5 liter jars.

We boil water in a saucepan, put the wild garlic in it and after two minutes we take it out with a slotted spoon. Be sure to rinse with ice cold running water. This will help maintain the vibrant green color and crispness of the stems. Boil the currants. Any one will do, red or black. We put the shoots in jars, and throw the berries between them in random order.

Prepare the marinade. Boil 2 liters of water, adding salt and sugar. At the end of the process, pour in vinegar and distribute the resulting liquid among the jars. We carefully seal it, wait for it to cool completely and put it in a cold room. The wild garlic is ready for winter.

There is also an interesting recipe: Sorrel for the winter in jars with salt: step-by-step recipe with photos

Preparing salted wild garlic for the winter: recipe “Fragrant Garlic”

Salted wild garlic can be used as an additive to main dishes, salads, and minced meat. The taste of salted grass is very rich, so do not overdo it with the quantity.

• wild garlic;
• salt;
• water;
• currant and horseradish leaves;
• allspice peas.

Take wild garlic stalks washed in running cold water and finely chop. Place in the prepared container, mixing with pepper and leaves of other plants. Prepare approximately 2 tbsp brine. l. salt per 1 liter of water. Boil and leave in the pan until it cools completely. Fill in the wild garlic. The salting process has begun. After a week, put the mass under a press, put it in clean jars and close it. Be sure to store only in a cool place.

How to prepare fermented wild garlic for the winter, recipe “Spring Sourdough”

Fans of the sour taste of pickled vegetables will really like this recipe. Let's do the fermentation process with wild garlic.

Rinse the wild garlic with water and cut off the roots. Place the sprouts vertically in the jars. Prepare the brine in this proportion: for 1 liter of water, 25 g of salt and 25 g of vinegar. We pour it into jars and observe the fermentation procedure for 10 days. We lower the closed jars into the basement.

Every year, when this juicy, vitamin-rich herb appears, we prepare wild garlic for the winter - it’s not at all difficult, but it allows us to stock up on vitamins for the entire cold season.

There is also an interesting recipe: Instant lightly salted cucumbers in a bag and in a pan

Marinade for wild garlic for the winter

Homemade pickled wild garlic recipe

Maybe. there is no more savory green. than wild garlic. This bright and very appetizing herb can diversify your spring menu. The season begins in the earliest spring. therefore, its value is difficult to overestimate. This plant is the first to nourish our body with the substances necessary for the body. vitamins and microelements. You can prepare various salads from it. marinades. sauces and even pies. It will serve as an excellent antiviral agent. will help cleanse the intestines and restore stomach function.

The only disadvantage of this first spring greenery is that its season ends very quickly. Only a few weeks a year we can enjoy the fragrant and vigorous grass. So don’t miss the moment and get your dose of vitamins!

Pickled wild garlic is a great appetizer. that all your guests will love. Add a few cloves of garlic to the jar of herbs. you will get an even more piquant and spicy dish.

Ingredients:

• fresh wild garlic - 400 g
• garlic - (5-6 cloves per 500 ml container)
• water - 1000 ml
• sugar - 2 tbsp.
• vinegar 9% - 100 ml
• salt - 1.5 tsp.

To prepare pickled wild garlic for future use, you will need dry, sterilized jars and lids.

How to pickle wild garlic

Preparing this snack is not at all difficult and much smarter than buying it at the markets.

Start by processing the main product.

Prepare wild garlic stems: rinse under running water, remove debris and dirt. The stems can be trimmed a little with a knife to give them a fresh look.

Place a few 2-3 cloves of peeled and lightly cut (for more flavor) garlic into the prepared jars.

The container can be calcined in a dry oven (put cold ones in a cold oven), in the microwave by pouring 1-1.5 cm of water, on a kettle or on the grill of a multicooker in the “Steam” mode.

Place the prepared wild garlic stems into a jar, making sure to compact them thoroughly.

Place another 2-3 cloves of garlic on top, remembering to make small cuts on them.

Let's start preparing the marinade. Pour sweetener into a deep saucepan. salt. pour water. put it on fire and wait. when the marinade boils.

By the way, if you don’t need to make the preparation for future use, try the marinade with lemon juice and herbs, which is described in the recipe for making pickled onions.

Pour the boiling marinade into containers. completely covering all stems with liquid.

Carefully seal the pickled wild garlic with a lid. turn over and cover with a warm shawl, towel, blanket. Leave it like this until it cools completely.

After 10 - 14 hours, we send the workpiece for storage in the basement or pantry.

Wild garlic marinated with garlic is an excellent option for preparing appetizers.

It is especially good to use in such salads as “Chafan”, “Goat in the Garden”, and goes well with a salad with beans and liver.

How to cook wild garlic leaves

Ramson (or bear onion, wild garlic) is a plant with extremely useful edible greens, has a specific smell and taste reminiscent of garlic, and grows in many countries of Eurasia. Wild garlic leaves appear in the spring earlier than many other edible plants; they contain many vitamins and other useful substances, so seasonal consumption of fresh wild garlic leaves is a good prevention of periodontal disease and diseases associated with seasonal weakening of the immune system. Currently, wild garlic is actively cultivated.

Wild garlic leaves are similar in appearance to the leaves of some poisonous plants (lily of the valley, hellebore and some others), so when collecting wild wild garlic, care and accuracy are required.

Wild garlic leaves are used fresh for food, stored for the winter (salted, pickled), used in hot dishes and spring pies.

Here are some recipes for preparing dishes with wild garlic - they will wonderfully diversify your table and supply your body with vitamins.

Wild garlic salad recipe

• wild garlic leaves – 1 bunch;
• chicken egg – 1-2 pcs.;
• potatoes – 2-3 pcs.;
• sunflower oil.

Boil the potatoes in their jackets, peel and cut into small slices. Cook the eggs hard-boiled and chop finely. Wash the wild garlic leaves thoroughly, let them drain and cut them with a knife. Combine in a salad bowl, pour in sunflower oil and mix. You can add grated celery root to the salad. canned green peas, as well as mushrooms (marinated, salted, boiled or fried with onions). It wouldn’t hurt to add 1-2 tablespoons of thick natural sour cream or mayonnaise - this will increase the energy value of the dish and, in some way, soften the taste (just eat right away). A very tasty salad for meat and fish dishes, lightly salted or marinated fish. It is best served with rye bread, vodka, zubrovka, starka, and berry liqueurs.

Roast with meat, potatoes and wild garlic

Prepare the roast. Stew any meat with onions and potatoes until cooked. Add dry spices and add a little salt. Divide into portions and immediately before eating, sprinkle generously with finely chopped wild garlic.

In the same way, you can add chopped wild garlic to any soups. It is also very good to add the leaves of this plant to pies, potato pancakes and pancakes.

Thanks to the remarkable nutritional and healing qualities of wild garlic, people have learned to prepare it for future use.

The easiest and most effective way is to freeze wild garlic leaves (not wet) in plastic bags or containers in the freezer compartment of a powerful modern refrigerator (or freezer). With this method, almost all vitamins will be preserved.

Salted wild garlic

We tie young leaves and shoots of wild garlic into bunches and place them in a tub (container, enamel pan) with the addition of horseradish leaves, black currants, cherries and oak. We also add spices: peppercorns, cloves, bay leaves, coriander seeds. Fill everything with cold saline solution (about 1.5 tablespoons per 1 liter of water). Place a clean board on top (or a lid from a smaller enamel pan) and set the oppression for a period of 1 month. Then you can package the workpiece in small glass jars, fill it with brine and put on plastic lids. We store it in a cellar or indoors at a low but positive temperature. We use it as an ingredient in salads, stews, soups, and minced meats.

Pickled wild garlic

To remove bitterness, soak wild garlic leaves and shoots for 2 hours in cold water. Salt the water, put the wild garlic in small glass jars and pour in the marinade. You can add spices (see previous recipe above).

Marinade. Add sugar and salt to boiling water (for 1 liter of water - 1.5 tablespoons of salt and 1-2 teaspoons of sugar). Cool the marinade to approximately 70 degrees and pour in the wild garlic. Put plastic lids on the jars and place them in a cool place. In 5-7 days the wild garlic will be ready.

How to freeze wild garlic for the winter

I have long noticed that while dill, parsley, spinach, basil and many other greens can be bought at the market all year round, the situation with wild garlic is different. It appears in markets and vegetable departments of stores in the spring for a couple of months, and then disappears until the following spring. And weed, you must agree, is very tasty and adds a certain piquancy to dishes and salads.

At some point I decided to try freezing it - the experience was successful. I wash the wild garlic greens, dry them, put them in containers for freezing and put them in the refrigerator for quick freezing. True, after defrosting I rarely add it to salads, but more often I just use it in cooking.

Yes, you can freeze wild garlic, but it will lose many of its beneficial properties. Here is one way to freeze wild garlic:

• select young wild garlic leaves (they usually have more flavor and vitamins)
• clean and rinse well, just do not cut off the stems
• put in a colander to drain the water, then lay it on a towel to dry it well
• when dry, cut finely, about one centimeter at a time
• place in small portions in plastic bags and store in the refrigerator

This frozen product can be stored for a year.

You know how difficult it is to answer this question unambiguously. We live in Siberia and often go to the taiga and harvest wild garlic for the winter. But somehow it happened that for the most part we just salt it in a barrel or jars, so it is stored in the cellars all winter without problems. We tried freezing it after defrosting, it doesn’t become very tasty, but ice cream can be added to borscht soups or other food as a seasoning and it’s really okay.

Wild garlic for the winter in jars

At the end of spring, we can no longer find fresh wild garlic, and in order to have useful greens at hand, I decided to pickle wild garlic in jars for the winter. Without water, brine, vinegar and other additives. Chop, salt and place in jars. Young shoots, although more fragrant, contain only stems; I needed leaves. She waited until bunches with large leaves appeared and got to work. At first frozen wild garlic for the winter. and then I thought that salted wild garlic in jars would also be useful to me.

It’s more convenient for me to store greens in small containers of 200-300 ml so that they don’t sit unopened for a long time. You can use salted wild garlic just like fresh wild garlic: in meat and vegetable stews, soups, borscht, gravies, and sauces. I think it will work everywhere except salads. Although they are probably also prepared, the consumption is high and I don’t know whether it’s worth preparing for these purposes.

How to pickle wild garlic for the winter in jars

• Wild garlic leaves – 200 g;
• table salt (coarse) – 1 heaped teaspoon;
• jars with screw caps.

How to pickle wild garlic leaves in jars for the winter - step-by-step instructions

For pickling, I will only use the leaves. Before untying the bunches, I cut off the stems (the white part), I won't need them. But you shouldn’t throw them away, they can be finely chopped and added to any salad or soup. I weighed it and it turned out to be 200 grams. I filled the kitchen sink with cold water, put in the wild garlic, and left it for a few minutes. Then I washed the greens under running clean water and put them in a colander.

The leaves need to be dried so that there are no droplets of water on them. You can leave in a colander or on a towel, turning occasionally. But with such drying, the leaves can wilt. I made it faster and easier: I shook off the greens, laid them out on a kitchen towel and rolled them up. After a few minutes, I unwrapped it and aired it in the air for about ten minutes.

I didn’t chop it very finely, just like I cut wild garlic for salads.

Placed it in a deep bowl and sprinkled with coarse table salt. Mixed it up.

I washed the jars with soda in advance, dried them, and boiled the lids. I filled the jars gradually, placing salted wild garlic for the winter in small portions and compacting it tightly. Filled it all the way to the top, right down to the neck. Immediately screwed the screw caps on.

From this amount of wild garlic leaves I got two 200 ml jars. each. I stuffed it quite tightly, but not so much that everything was compressed.

You need to store the blanks in a cool, dark place: in the basement, cellar, or refrigerator. I hope that my detailed recipe for salted wild garlic in jars for the winter will be useful to you, and you will also stock up on healthy herbs for future use.

How to keep wild garlic fresh

Many housewives love to cook various dishes with the addition of wild garlic. Of course, many are also very interested in the shelf life of wild garlic. To keep wild garlic longer, it is best to buy it at the end of May. In general, a fresh plant can be stored for up to four days. This is if you pre-pack the wild garlic in a bag.

In general, with the onset of spring, you will be able to see this amazingly spicy plant – wild garlic – on the shelves of shops and markets. After a long winter, everyone is trying to diversify their diet with all kinds of greens. Ramson is ideal for various spring dishes.

Many people are interested in the shelf life of wild garlic and how to extend this shelf life. How to extend the shelf life of wild garlic? This can be done by freezing it. Before doing this, you can wash it thoroughly and cut it into small pieces.

In the refrigerator, the shelf life of wild garlic can be more than one and a half years. Drying it is not recommended at all. It will lose its aroma. You can store it in another way - fill it with vegetable oil. In addition to all this, wild garlic can be pickled, pickled, or fermented. In these cases, of course, the shelf life of wild garlic will be longer.

Ramson is also very actively used for otitis, fever, scurvy, and rheumatism. It greatly improves digestion and stimulates cardiac activity. It also quickly relieves spring fatigue, high blood pressure, drowsiness, and intestinal disorders.

What is the shelf life of wild garlic? Fresh wild garlic can be stored in a plastic bag for about four days. When frozen, wild garlic can be stored for approximately 16 months. Wild garlic leaves can also be cut, peeled, and poured with vegetable oil. In this case, the shelf life of wild garlic will be about three months.

Recipes for cooking wild garlic for the winter

Lard with wild garlic

Very tasty sandwich mixture! and if you spread it on soft black bread and with borscht.... mmm.... Beauty!

salted pork lard - 200 gr.
fresh wild garlic - 100 gr.
spices, salt, ground black pepper to taste

Grind the lard and wild garlic in a meat grinder... better in parts: a little lard, then a little wild garlic, and again a little lard and wild leek... etc.

You can add spices: salt, pepper, etc., but be careful, because... salted lard. Transfer the sandwich mixture into jars, close with a lid and place in the refrigerator.

Bon appetit!

Recipes for cooking wild garlic for the winter

1. Canning - salted wild garlic

Wash the leaves thoroughly and dry. Boil a large amount of water (2 liters per 1 kg of raw materials), add salt at the rate of 3 tablespoons per liter and the same amount of acetic acid. Place leaves and stems in boiling brine and cook for 10 minutes. Transfer the wild garlic into jars and pour over the marinade in which you cooked it. Roll up the lids and cover the jars with a warm blanket for a day.

2. Canning - pickled wild garlic with garlic

Prepare and chop the leaves. Boil the brine: 1 liter of water, 60 g of salt, 70 g of sugar and 100 ml of vinegar. Place a bay leaf on the bottom of the jar, then a layer of wild garlic mixed with garlic and fill with brine. Sterilize the workpiece for 30 minutes and roll up the lids.

3. Canning - wild garlic with salt

Take 1 kg of wild garlic leaves and stems, rinse and scald with boiling water. Place in glass jars or barrels. First a layer of salt, then a layer of wild garlic, and so on until the container is filled. Per kilogram of wild garlic you will need 500-700 g of coarse salt, you can also use sea salt.

4. Canning - wild garlic in tomato sauce

For 2 kg of wild garlic you will need a liter of brine for pouring. Process the leaves as in the “Ramson with salt” recipe. Boil 800 g of water, add 200 g of tomato paste, a few peppercorns and 2 bay leaves, 4 tablespoons of salt and 2 granulated sugar. Place the wild garlic into jars and fill with brine. Sterilize for 20 minutes. Wild garlic prepared using this method will be a wonderful decoration for the holiday table - your guests will appreciate the taste and aroma of the preparation!

It is one of the first to emerge from under the snow in order to saturate the human body with vitamins lost during the winter.

It is a pity that it cannot be used for food all year round, since there is a certain period in which it is prepared. But there is a very good alternative way with which you can preserve all the beneficial properties of a wonderful product - pickled wild garlic. Recipes for preparing such an original snack are very diverse. It is used as a seasoning for meat and fish dishes, added to salads, and is also an indispensable ingredient for first courses.

Pickled wild garlic. Recipe with photo

Required Products:

Ramson - 800 g;

Water - 1 l;

Salt, sugar - 50 g each;

Vinegar 9% - 100 g.

Cooking process

Initially, it is necessary to trim only the stems from young wild garlic, then they need to be washed well and cut into pieces of about 10 cm.

The next step will be blanching the wild garlic. To do this, you need to boil about 2.5 liters of water. Immerse the selected wild garlic in boiling water and boil for no more than 2 minutes. But do not forget that you must immediately place it under cold water.

Next you need to start preparing the marinade. To do this, you need to add salt and sugar to the water, boil for 2-3 minutes, and then remove from heat. Wait until the marinade cools a little and add vinegar. Be sure to mix thoroughly. The delicious pickled wild garlic is almost ready. This recipe is quite simple. Therefore, preparation will not be difficult and will not take much time, but you will always have a tasty and aromatic snack in stock.

The jars must be well sterilized, put the wild garlic in them and fill them with the prepared marinade. Do not fill the jars full; you need to leave a little space up to the top empty so that the brine does not spill during sterilization.

Now the pickled wild garlic is ready. The recipe (you can also prepare the product for the winter by using it), as you can see, is simple.

Ramson belongs to the onion family, despite the fact that its taste is similar to garlic. You can preserve all the vitamins it contains by canning. So, we bring to your attention pickled wild garlic for the winter. A step-by-step recipe will help you make this wonderful snack yourself; cranberries are used here to add beauty. In fact, if you don’t want to cook with it, you can remove it from the recipe; it does not affect the taste in any way. But remember that cranberries are also rich in vitamins, and they also stabilize blood pressure. And in winter, the body needs vitamins more than ever.

Recipe two

Now let's look at another option for preparing such a dish. How, according to him, is pickled wild garlic prepared? We will now look at the recipe for its creation.

To prepare you will need:

Ramson - 300 g;

One liter of water;

Cranberries - 2-3 tbsp. l.;

Vinegar 9% - 100 ml;

2 tbsp. l. salt and the same amount of sugar.

Preparation

This cooking option will not only preserve all the beneficial properties, but also give it a beautiful appearance and wonderful taste. To create, you will need young wild garlic shoots with small leaves. In order for the bitterness to go away and the taste to be more refined in the future, it is necessary to soak it in cool water for several hours. Next, you should rinse the wild garlic well, then cut it so that it fits vertically in the jar. Place in well-sterilized containers, add some cranberries and begin preparing the required marinade.

To prepare it you will need a liter of water, it should be brought to a boil, after which you need to add salt and sugar, mix it all thoroughly and wait until they are completely dissolved. When the brine has cooled a little, you need to add vinegar, stir well again and pour the resulting brine over the wild garlic. Cover the jars with sterilized lids. The next step is seaming the cans. Upon completion of these steps, they must be installed upside down until they cool completely. And then you need to place it in a cold room: a cellar or refrigerator. This wonderful dish is ready, and pickled wild garlic will delight you all winter. The recipe is easy to follow and your whole family will love the dish!

Preserving beneficial properties

Ramson grows not only in Russia, but also in Turkey, the Caucasus, and also in most of Europe. Particularly active growth is observed in shady places with good moisture. The plant has an antibacterial and anti-inflammatory effect. And pickled wild garlic will also be useful for people with high blood pressure and cholesterol. With its help you can also cleanse the blood and improve the functioning of the heart muscle. And also strengthen the immune system and protect the body from colds and viral diseases. Our ancestors, thanks to the high content of vitamin C in it, used it in the fight against scurvy. This is how healthy pickled wild garlic is. Cooking recipes can be selected to suit every taste, depending on personal preferences. Some people like it salty, some like it sweeter. Well, for lovers of spicy dishes, you can prepare a Korean-style snack.

Pickled wild garlic. Korean recipe

The method is similar to the previous ones, only the dish turns out much spicier. So, for cooking you will need the following ingredients: wild garlic, water, sugar, salt and rice vinegar are taken in equal proportions, as well as spices for Korean dishes and red pepper.

First you need to prepare the wild garlic. To do this, you should select young stems, rinse them well, then soak them in water for some time, approximately 2-3 hours. Next, pour into sterilized jars. Now you can start preparing the marinade for pouring.

To make the brine, mix all the necessary ingredients, then put them on the fire, bring to a boil, and then remove from the stove after 5 minutes. The next step is to pour the wild garlic itself. It is necessary to sterilize the contents for 5 minutes and close. The jars can be rolled up or plastic lids can be used. Upon completion of these actions, you need to install them upside down, if seaming occurs, and leave them this way until they cool completely. Next, put it in a cool room.

Conclusion

Now you know how the recipe is made, you will quickly remember it. We hope that, thanks to our tips, you will be able to prepare this snack yourself. Bon appetit!

Ramson is a plant of the Allium family. It has medicinal and pleasant nutritional properties. 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. The most popular preparation is pickled wild garlic. For those who like it a little spicier, you should try this Korean snack recipe.

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 to prepare the 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

Pickling is an excellent option for preserving 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, 150 g of 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 place the wild garlic in glass jars.
• 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

An unusual and satisfying 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 consuming this spicy herb. The main properties of wild garlic are bactericidal and fungicidal effects. In addition, it has a positive effect on many body processes.

1. Improves the functioning of the gastrointestinal tract.
2. Helps get rid of worms.
3. Boosts immunity.
4. Positively affects men's health.

But you will have to stop eating wild garlic if you have a stomach ulcer, gastritis with a high level of acidity, cholecystitis or pancreatitis.

Attention! Consume wild garlic in moderation. Excessive intake of the plant in food leads to swelling, indigestion, migraines and insomnia.

Harvesting wild garlic for the winter is the simplest option for 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 is suitable for adding to soups and main courses. The plant has beneficial qualities, but it should be consumed in moderation.

Pickled wild garlic: video

Ramson is a very healthy plant with a low calorie content and, uncooked, without additives, has thirty-five kilocalories. Even in ancient times, the Romans considered this plant extremely useful, noticing its ability to cleanse the body of toxins and the digestive system of food that had stagnated there. Regardless of the part of wild garlic (leaves, stems, roots) you prepare, the nutritional value and benefits of this herb will not change. In addition to its beneficial properties for the figure, this plant has a unique taste that attracts even the most avid gourmets.

Wild garlic can be pickled, as in combination with other vegetables, fruits and berries, or separately, as a light and dietary snack. Even so, the preparation will turn out to be very aromatic and will not leave indifferent anyone who tries it. By pickling this plant, you will not only pamper your taste buds with an exquisite taste, but enrich your body with many nutrients that will affect the body internally and externally.

Required ingredients:

• four hundred and eighty grams of wild garlic leaves and stems;
• five cloves of garlic;
• twenty-three grams of parsley;
• six grams of salt;
• seven grams of hot red pepper;
• fifty milliliters of lemon juice;
• seven grams of honey;
• eighty-seven milliliters of 6% apple cider vinegar.

How to prepare wild garlic for the winter:

1. Wash and sterilize all necessary containers, lids and vegetables. Remove dry and problematic parts from the wild garlic, cut the stems and leaves into pieces three centimeters long. Place them in a deep bowl and pour boiling water over them for twelve minutes. Peel the garlic and cut into four parts.
2. Place wild garlic in sterile jars, add salt and sugar, add garlic, apple cider vinegar, as well as the rest of the ingredients from the list above and pour boiling water. Close the containers with plastic lids and shake the preparation in order to evenly distribute the honey and spices throughout the jar.
3. Place a deep container of water on the stove, covering the bottom with a white towel. Carefully arrange the preparations and boil for twenty-three minutes over low heat. Remove the sterilized jars and carefully screw on the lids.
4. Wipe them down and place them bottom up under a piece of fabric that retains heat. After fifteen hours, place the twists in your storage location (dry, low temperature, no bright light).

Korean pickled wild garlic

Many gourmets are attracted to oriental cuisine, and by preparing preparations for the winter using a special Korean salad seasoning, you will kill two birds with one stone. This spice gives the preservation a unique and inimitable taste inherent in many oriental dishes.

Oriental snack ingredients:

• two hundred and thirty grams of wild garlic;
• ninety grams of carrots;
• Korean salad dressing;
• thirty grams of dill;
• twenty-seven grams of sea salt;
• thirty-six milliliters of olive oil;
• twelve grams of cloves;
• forty milliliters of 6% wine vinegar;
• nineteen grams of sugar.

How to pickle wild garlic in Korean:

1. Cut the wild garlic, washed in advance and cleared of unnecessary parts, into pieces three centimeters in size. Grate the clean and peeled carrots on a Korean salad grater, and chop the cucumbers into strips five millimeters thick. Place all this evenly in disinfected jars.
2. Pour disinfected water into a deep container, add wine vinegar, salt, sugar and the remaining ingredients in the recipe, and then boil for nineteen minutes on fire. Pour the boiling mixture into the jars with wild garlic.
3. Sterilize the twists in the manner described in the recipe above and roll up the lids. Let them sit under a thick cloth for twenty-four hours, then put them in a cool place.

Pickled wild garlic with garlic

Preparing any pickling using garlic not only adds an amazing aftertaste to it, but also helps to disinfect the body and strengthen the immune system.

Ingredients for half a liter of pickling:

• four hundred and sixty grams of wild garlic;
• eighteen grams of dill;
• fourteen grams of sugar;
• thirty-eight grams of salt;
• one hundred ninety milliliters of 9% fruit vinegar;
• three hundred seventy milliliters of filtered water;
• nine grams of cloves.

How to pickle wild garlic correctly:

1. Chop the wild garlic (clean, without roots and dry parts) into strips three centimeters wide, finely chop the greens, and cut the peeled garlic into six pieces.
2. Place these and the rest of the ingredients from the list above, alternating, into sterile jars. Disinfect the blanks as in the first recipe and twist thoroughly.
3. Wrap the upside down jars in towels and let them cool for seventeen hours, then place them where you usually put winter twists.

Pickling wild garlic at home in tomato juice

Probably all housewives have ever prepared canned tomatoes for the winter. Preparing identical preparations not only begins to become boring, but due to excessively frequent consumption, the nutrients from them are no longer absorbed by the body. Still, tomato should be present in any form in our diet, so you can cook wild garlic in tomato juice.

To create this twist, the following products will be useful:

• one kilogram eight hundred grams of wild garlic;
• nine hundred milliliters of tomato juice;
• one clove of garlic;
• ninety-two milliliters of 9% balsamic vinegar;
• twelve grams of cloves;
• seven grams of iodized salt;
• eighty-seven milliliters of refined vegetable oil;
• eight grams of sugar.

Pickled wild garlic for the winter, step-by-step recipe:

1. Wash all the vegetables and herbs from the list above, and sterilize the containers in your usual way. Clean the wild garlic from damaged areas and cut it horizontally into slices a couple of centimeters in size. Pack them tightly into jars.
2. Place the remaining ingredients in an enamel bowl, except for balsamic vinegar, immediately pour it into the chopped herbs in the container, then boil over medium heat and pour over the preparations. Sterilize and twist them.
3. Wrap the finished pieces in a blanket, and after twenty-seven hours place them in the cellar or refrigerator.

Pickled wild garlic recipe for the winter

Mustard is a very common seasoning and many people are familiar with it, but it is unusual to see it as part of any preserved food. This spice adds amazing flavor notes to any preparation that will not leave you indifferent.

Ingredients:

• four hundred and thirty grams of wild garlic;
• thirty-eight grams of mustard;
• twelve grams of sugar;
• forty grams of onions;
• three bay leaves;
• four cloves of garlic;
• one horseradish leaf;
• twelve grams of dill;
• twelve grams of parsley;
• thirteen grams of salt;
• forty-seven milliliters of 9% acetic acid.

How to pickle wild garlic at home:

1. Rinse the necessary products and disinfect containers and utensils. Peel off the peels and tails, remove all problem areas on the products. Cut the onions into rings, chop the wild garlic into three centimeter pieces, and the garlic into two millimeter thick circles. Layer them and the rest of the ingredients into jars.
2. Pour the brine products into any container and boil for eleven minutes. Pour this composition into containers with blanks. As in the first recipe, sterilize the twists and carefully seal with lids.
3. Let the jars cool under a warm cloth, then put them in a cool, dry place.

Preparing wild garlic for the winter with chili peppers

The light taste of wild garlic, which reminds many people of garlic, goes well when preserved with chili pepper. The result is a twist that can be used as a dressing for various dishes, as well as as a snack.

Products for half a liter of pickling:

• two hundred eighty grams of wild garlic;
• thirty-four grams of dried red pepper;
• fourteen grams of fennel seeds;
• twelve grams of sugar;
• ninety-seven milliliters of wine vinegar;
• seven grams of salt;
• nine grams of black pepper;
• three bay leaves.

How to pickle wild garlic at home recipe:

1. Wash all the products from this recipe, and sterilize the containers using the best method for you. Peel the pepper from seeds and substrate, cut it very finely, and cut the wild garlic into three centimeter pieces. Pack them carefully into jars.
2. Place the remaining ingredients in a deep bowl and boil over medium heat, then pour into the twists. Disinfect and seal them.
3. Place the finished products in a well-heat-preserving blanket, and after eighteen hours, place them on shelves in the refrigerator or cellar.

Pickled wild garlic, even after treatment at high temperatures, retains a large amount of its nutrients, which help the systems of the human body to function properly. For example, this herb contains minerals that promote the functioning of: the digestive system, accelerating metabolism and reducing appetite; immunity, strengthening it with vitamin C, protecting against vitamin deficiency and disinfecting against infectious diseases; cardiovascular system, strengthening the walls of blood vessels, lowering blood pressure, and also helping the appearance of hair, nails and skin. Preserve wild garlic and then you will always have access to these beneficial properties of the plant.

On our website you can also find recipes that will not leave you indifferent.