Wild garlic for the winter is a very simple and useful preparation in jars. Ramson (wild garlic) contains many vitamins and nutrients. To support the body in winter, you should stock up on these pickled miracle greens.
- How to prepare pickled wild garlic in jars for the winter?
- How to pickle wild garlic for the winter at home?
- Incredibly tasty wild garlic adjika for the winter
- How to make your own wild garlic pesto for the winter?
- A simple and tasty recipe for wild garlic caviar with tomato paste in jars
- Step-by-step recipe for making wild garlic lecho for the winter
How to prepare pickled wild garlic in jars for the winter?
To prepare wild garlic for the winter, it is best to choose young, whole and strong shoots: you can pickle not only the leaves, but also the stems of the plant. When preparing for winter, it is best to finely chop the wild garlic.
- Water 1 (liters)
- Salt 1 (tablespoons)
- Granulated sugar 2 (tablespoons)
- Table vinegar 9% 6 (tablespoons)
- Cheremsha 1 (kilograms)
- Carnation 4 bud
- Black peppercorns 6 (things)
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How to prepare delicious wild garlic for the winter in jars? Rinse the plants and sort if necessary. Remove damaged parts and cut off flower stalks, as they are very tough. -
Take two pans of the same size. Place the first one in the refrigerator for 15 minutes, and the second one on the stove (turn on low heat). Boil. -
When the water boils, add vinegar to it. Pour out the wild garlic. -
Cook the wild garlic for 3-5 minutes, remove with a slotted spoon (this is most convenient). Pour it into ice water.We get rid of water using a colander. When the water has completely drained, transfer it to a jar and fill it with boiling brine. -
Seam the jars using a seaming machine. After 30 days, wild garlic can be eaten as a salad or served with meat. Crushed by hand, it can also be added to food.
Bon appetit!
How to pickle wild garlic for the winter at home?
The process of pickling wild garlic is quite long, but for the most part it does not require the hostess to be constantly nearby. You just need to monitor the cooking and skim off the foam.
Cooking time – 14 days.
Cooking time – 1 hour.
Number of servings: 3-4.
Ingredients:
- Ramson – 1 kg.
- Salt – 55 gr.
- Water – 1 l.
Cooking process:
1. To pickle wild garlic, we need a fairly wide pan. We place the grass here (we wash it first).
2. Prepare a saline solution in a separate container. Pour water into the pan and add salt. Turn on the stove. Bring water and salt to a boil. Strain the solution through cheesecloth.
3. Pour the solution over the wild garlic and cover it with a plate on top. We put something heavy, for example a three-liter jar of water.
4. We leave the pan with wild garlic in the kitchen. We constantly monitor the salting and remove the foam. Otherwise it will spoil.
5. During 14-15 days of salting, we constantly check the wild garlic: taste and check the degree of salinity.
6. After a couple of weeks, put the wild garlic in jars, roll it up and store it in the refrigerator or pantry along with other pickles. We eat it with meat or as a salad. Wild garlic is good for the stomach and is rich in vitamins, which is important in winter.
Bon appetit!
Incredibly tasty wild garlic adjika for the winter
Ready adjika is eaten cold as a sauce in combination with other dishes. It is also used as a marinade for meat and a spread for sandwiches.
Cooking time – 1 hour.
Cooking time – 50 minutes.
Number of servings: 2-3.
Ingredients:
- Ramson – 300 gr.
- Parmesan cheese – 2 tbsp.
- Ground black pepper - to taste.
- Salt – 2 tsp.
- Olive oil – 90-100 ml.
Cooking process:
1. Wash the tender and young wild garlic (stems and leaves). Place on paper towels to absorb water. If this is not done, the wild garlic will not be stored for so long.
2. After drying, cut the wild garlic into small pieces, then pass through a meat grinder.
3. Place the grater in a deep plate or bowl. Grate the cheese. Add it to the chopped wild garlic. Mix.
4. Add olive oil to the mixture, salt and pepper to taste. Mix and transfer the mixture into an enamel pan. Place on a hot burner and simmer for 10 minutes.
5. Sterilize the jars (you can do it in the oven, microwave or steam bath) and put the prepared adjika in them. Boil the lids for about 2-3 minutes. We roll up the jars of adjika and store them in the pantry or any other cool place.
Bon appetit!
How to make your own wild garlic pesto for the winter?
Wild garlic pesto goes perfectly with meat and thick soups. It can be used as a sandwich base for these dishes. Pesto can also be used to make an excellent healthy snack.
Cooking time – 15 minutes.
Cooking time – 15 minutes.
Number of servings: 1.
Ingredients:
- Green onion – 1 bunch.
- Cheese – 100 gr.
- Olive oil – 70 ml.
- Walnuts – 50-100 gr.
- Salt – 1 tsp.
- Ramson – 1 bunch.
Cooking process:
1.We wash the bunch of wild garlic with warm water and dry it with a napkin or paper towel. We tear it with our hands into pieces of arbitrary shape.
2. Peel the nuts from the shell, take out the filling and crush them a little with your hands to make it easier to process in a blender.
3. We also wash and dry the onion bunch with a paper towel, cut it into pieces.
4. Place all ingredients into a blender bowl. Pour in the oil and grind into a single mass.
5. Now it’s the turn of the cheese. Cut it into medium-sized pieces and add to the mixture. Grind and mix all the products in a blender again. Salt to taste. Transfer the pesto into a jar and cover with a lid. We put it in the refrigerator. We store for 30 days and make sure that oil always appears on the surface of the sauce.
Bon appetit!
A simple and tasty recipe for wild garlic caviar with tomato paste in jars
Wild garlic caviar is usually added as an appetizer to meat or to fresh cabbage soup. It can also be used as a spread for black bread or a loaf - depending on your taste preferences.
Cooking time – 1 hour.
Cooking time – 50 minutes.
Number of servings: 5-6.
Ingredients:
- Ramson – 1 kg.
- Tomato paste – 200 gr.
- Vegetable oil – 200 gr.
- Vinegar 9% – 2 tbsp.
- Salt – 1 tbsp.
- Sugar – 1 tbsp.
Cooking process:
1. Wash the wild garlic with warm water and place it on a paper towel. Dry until all the moisture is absorbed. We place a deep bowl close to the holes for minced meat and chop the wild garlic.
2. Next add tomato paste, vegetable oil and sugar. Sprinkle the ingredients with salt and stir until smooth.
3. Turn on the stove and turn the heat to medium. Place the mixture in a saucepan and place on the stove. Bring to a boil and wait another minute.
4. Pour in vinegar.
5.We sterilize half-liter jars (each for 10 minutes) and put caviar in them, cover with lids and roll up using a seaming machine.
6. Let the jars with the contents cool at room temperature. Then we put them in the refrigerator or pantry for storage. The caviar is ready for the winter.
Bon appetit!
Step-by-step recipe for making wild garlic lecho for the winter
To prepare lecho, wild garlic is most often finely chopped. However, for a fuller taste and greater similarity with the sauce, it is better to mince the wild garlic. Ready-made lecho will be a good appetizer for meat or fish.
Cooking time – 1 hour.
Cooking time – 50 minutes.
Number of servings: 8-10.
Ingredients:
- Ramson – 2 kg.
- Vegetable oil – 1 tbsp.
- Salt – 1 tbsp.
- Sugar – 1 tbsp.
- Water – 1 tbsp.
- Vinegar 70% – 1 tbsp.
Cooking process:
1. We sort out the wild garlic, remove dry or damaged leaves and stems. We wash the wild garlic and dry the excess liquid with a paper towel. Finely chop (can be chopped using a meat grinder or blender).
2. Pour water into the pan, followed by oil and vinegar. Dilute the mixture with sugar. Salt. Turn on the stove and place the pan on the burner. The marinade should boil.
3. Place wild garlic into the mixture. Bring to a boil again and cook for half an hour. While the product is cooking, sterilize the jars.
4. Place lecho in jars. Cover them with lids and roll them up. Turn it upside down. We wait until they cool down. After it has cooled, you can try the lecho.
5. The lecho will infuse in a couple of weeks. The jars can be stored in a cool place (refrigerator or pantry).
Bon appetit!
Thank you so much for the recipes! But for lecho, I would use frozen bell peppers and tomatoes in their own juice. I'll think about adding onions and carrots. And also - as an option - if you haven’t eaten lecho over the winter, open it, add it to the boiled wild garlic, but cook it for about 10 minutes so that the color is not lost, then - lecho, or fried peppers with chopped tomatoes and juice, or - as an option - fry ready-made frozen mixture “Lecho”. In general, thanks to the author, they gave me a reason to flourish my imagination!