How to salt wild garlic in jars without water. Salt and pickle wild garlic in a jar 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. The most popular preparation is 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 useful and tasty qualities 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 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 seal 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 used in in the usual form, salads or add 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

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.

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 peptic ulcer stomach, gastritis with increased level 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. Unusual recipe 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

Wild garlic prepared for the winter will become great addition for both first and second courses - wild garlic pickles can be added to borscht, cabbage soup, meat goulash and so on, especially if there are no fresh herbs at hand (and in winter this happens quite often). Pickling wild garlic for the winter is quite simple - it does not require any special dishes or any exotic ingredients.

How to pickle wild garlic for the winter - step-by-step recipe

The brine for wild garlic is prepared according to a very simple ratio - fifty grams of salt per liter of water. Accordingly, the more homemade preparations you have, the more brine you will need.

It is best to salt wild garlic leaves, but you can also salt the stems for the winter. Before salting, the wild garlic should be thoroughly rinsed under running cool water and dried by spreading it on a kitchen towel.

Prepare all other ingredients in advance - for flavor, you can add fresh dill or horseradish to the salted wild garlic recipe, bay leaf, black peppercorns and even coriander. Also, make sure that the canning jars are clean and sterilized in a water bath.

We place wild garlic leaves in glass jars in layers - a layer of greens, then a layer of spices, dill, bay leaves and so on. If desired, you can add a few cloves of garlic. We fill our wild garlic preparation with the prepared brine and close the lids - but not tightly, since the process of pickling wild garlic for the winter does not end there. The blanks should be allowed to stand for several days - during this period, foam will form on the surface, which must be removed. But in a week or a week and a half, fermentation will end, and after that the wild garlic can be topped up with fresh brine, carefully rolled up with lids and left for storage for the winter.

Recipe for pickling wild garlic with vinegar

• Glass of water
• Two hundred grams of vinegar
• Tablespoon salt
• Two tablespoons of sugar

If desired, you can add spices - black peppercorns, bay leaf. In addition, they are well suited for this homemade from wild garlic sprigs of cloves or cinnamon.

The method of pickling wild garlic for the winter is as simple as possible: put the wild garlic leaves in jars for preservation (it is recommended to first soak the greens in cold water for one hour), then pour on top hot pickle and close it carefully. Before leaving the salted wild garlic to be stored for the winter, the jars should be allowed to settle for one or two days, and in an inverted (bottom up) state.

Pickling wild garlic- This is one of the most popular and simple ways prepare this unique wild plant for the winter. The taste of this preparation resembles the taste of garlic, so it can be safely served with a dish of meat, fish, etc.

Recipe for pickling wild garlic.

Ingredients:
- salt
- leaves of freshly cut wild garlic with long petioles

Preparation:
1. Rinse the wild garlic leaves thoroughly, dry them using a paper towel, and carefully place them in a glass container that has a wide neck.
2. Be sure to add salt to each layer of wild garlic.
3. Place a wooden circle or plate on top of the wild garlic, and then a bend.

Ready wild garlic is stored well in the refrigerator.

Ingredients:
- wild garlic leaves
- water – one liter
- salt – 55 g

Preparation:
1. Wash the plants thoroughly, dry them, place them in glass jars or barrels, layering them with spices - allspice, bay leaf, horseradish roots, dill, etc.
2. Fill jars or barrels with saline solution, place a wooden circle and a small pressure on top.
3. In the first days, foam will appear on the surface - it must be removed. In this case, the bend and the circle must be washed with fresh saline solution.
4. After two weeks, fermentation will end. Add brine to the container, close it, and place it in cool place.

Ingredients:
- young wild garlic feathers
- water – one liter
- salt, vinegar - 20 g each

Preparation:
1. Peel the wild garlic feathers from the first leaves, rinse, blanch for a minute in boiling water, cool under running water, let the water drain.
2. Prepare a 2% saline solution (dissolve 20 g of salt in a liter of water), boil it, filter through a thick cloth, add 20 g of table vinegar.
3. Place the prepared wild garlic in jars, fill with brine two centimeters below the edge of the jar, cover with lids, and sterilize.

If you don't like salting foods, try pickling.

Pickled wild garlic is no less tasty than salted wild garlic.

Pickled wild garlic.

Ingredients:
- sugar, salt – 50 g each
- vinegar – 120 g
- water – one liter
- fresh leaves wild garlic

Preparation:
1. Wash the wild garlic leaves, cut into pieces, blanch for two minutes, then cool under cold water.
2. Place wild garlic leaves tightly into preheated jars and fill with boiling liquid.
3. The filling is prepared as follows: dissolve salt and sugar in water, boil for a couple of minutes. As soon as the filling has cooled a little, add table vinegar, stir, pour into jars with wild garlic leaves, not reaching the edge of the jar 1.5 cm.
4. Cover the jars with lids, sterilize for 5 minutes, and seal.

Fresh wild garlic can also be used to make

The most ancient and traditional recipe Pickling wild garlic is pickling using washed pebbles. Now it’s difficult for me to explain why the stones are needed there, but quite a few teeth were broken on them. Nowadays, with freezers, it is possible to preserve wild garlic almost in fresh, avoiding lactic fermentation. I remember from childhood, when they took out such wild garlic from a warm cellar and opened the lid, some young ladies were simply knocked off their feet. Later, methods were discovered for salting whole wild garlic stems, vertically in 3 liter jars With strong brine, which was then thrown away. Most best way preparations, in my opinion, are a salad method of pickling followed by freezing. We will need 1.5 kg of wild garlic.

It is necessary to cut off the leaves of late wild garlic, finely chop them and dry them on paper at room temperature in a dark place. In a week, an excellent dry seasoning for any dish will be ready. It can be removed in glass jar, close the lid and use in winter.



The wild garlic stalks must be cut into small pieces and place it in a deep, large bowl.



For 1 kilogram of product you will need 1 full tablespoon of salt. After adding salt, you need to mix the wild garlic with your hand, trying to mash it a little. This will cause the juice to release.



Then the wild garlic must be carefully packaged. Ideal for this plastic dishes with lids - various buckets and jars. Place salted wild garlic in a washed bucket or jar and compact it a little.



Close the bucket with a lid. But this is not enough. Wild garlic vibes penetrate everything like gamma rays, spreading a powerful garlic aroma. Therefore, the bucket of wild garlic must be packed in a new plastic bag. Even better, pack it in two bags. Now you can place the wild garlic in freezer. In this form, it can easily be stored for a year without losing its properties and taste.



The wild garlic has been salted for the winter. On winter evenings or closer to spring, when there is a lack of vitamins, we can take out a jar of wild garlic and let it melt. She has not experienced fermentation, so she has quite pleasant smell fresh plant of the garlic family. Place the salted wild garlic on a plate. She is especially good with village sour cream. The picture shows the modest table of the reserve captain on February 23, 2010, “Waiting for a hot dish.” Salted wild garlic with fragrant vegetable oil located behind the vinaigrette.