The easiest recipe for harvesting wild garlic for the winter. Spring preparations from wild garlic. Salting wild garlic for the winter

Wild garlic prepared for the winter will be an excellent 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 is no fresh greens at hand. Also, this wonderful greens can be frozen and dried, and I will be happy to tell you how to do this.

Like any greens, preparing wild garlic for the winter is quite simple. What's the first thing that comes to mind? Of course, freezing is popular these days: many are fans of it, so to speak. And I understand them - freezing the gifts of the garden is really convenient, in addition, this is the fastest way to stock up. Stuffed the freezer with everyone in a row and it seems like a fine fellow. In fact, everything is not so rosy, half of the freezing is done without taking into account the properties of the product and its taste after defrosting, and therefore it is thrown out after a month or two.

If you do not want your work and products to be wasted, follow the simple rules of freezing. Each type of plant has its own.

How to freeze wild garlic for the winter

There are several types of freezing. I like to freeze wild garlic chopped like a salad (it has a lot of uses after defrosting) and puree from this plant. Choose the method that suits you, or use both.

Please note that:

• minced wild garlic can be added to soups, borscht, stews - as a substitute for other greens, as well as to any other dishes with greens, for example, in the filling for pies with eggs, instead of green onions, in scrambled eggs or scrambled eggs, in stewed cabbage .
• crushed and frozen in the form of mashed wild garlic is added to sauces and gravies, giving them a unique garlic taste, and you can also “flavor” puree soup or cream soup with it, the combination with mushroom dishes is especially delicious.

To freeze finely chopped wild garlic leaves, prepare paper or cloth napkins, a container for washing greens, a colander, and tight bags for freezing and storage. Naturally, you will need a cutting board and a sharp knife.

Pour the wild garlic, placed in a bowl, with cold water. Select the leaves, leaving sand and debris in the water, put them in a colander. After some time, spread the leaves in a single layer on dry, clean napkins, leave to dry, then finely chop and put in freezer bags. Put in the freezer. After freezing, check again how tightly the bags are zipped/tied and leave for storage.

To freeze as a puree, prepare a blender and a sufficient number of silicone molds (small, for muffins) for work. Coarsely chop the leaves of the plant washed and dried on napkins, grind them into puree with a blender, fill the molds with a tablespoon, put in the freezer. After freezing, carefully remove the frozen puree, store it in tight bags.

Read also:

Instead of freezing, wild garlic leaves can be salted. It is quite easy to do this.

How to pickle wild garlic for the winter: 2 ways

The usual way is this: wild garlic is rolled up in a brine consisting of salt and water, i.e. nothing extra. You can use it as frozen, adding to soups, borscht, gravy.

Ingredients:

• 500 grams of wild garlic;
• 500 milliliters of water;
• 25 grams of salt.

Cooking:

Take wild garlic, put it in a large bowl, fill it with water and wash it very well. Water can be taken warm, but not hot. Then, one branch at a time, twisting it into a circle, put the wild garlic in pre-washed jars. I usually don't sterilize washed jars.

Take a bowl and pour 500 milliliters of water into it. Add the right amount of salt, put the bowl on the fire and bring the salt solution to a boil. Then pour the wild garlic branches with hot brine. You can screw the jars with lids, or you can sterilize them for safe storage, and then roll them up with lids. It is allowed to take out salted wild garlic in the cellar not earlier than on the second day.

Also, this pleasant-tasting greens can be salted along with lard.

Ingredients:

• 1 large bunch of wild garlic;
• 1 piece of salted or regular fat weighing 120-150 grams;
• 1 clove of garlic;
• salt to taste.

Cooking:

Put the washed wild garlic in the blender bowl. Twist the greens. Make sure that the mass becomes homogeneous, without lumps and branches. Transfer the twisted greens to a bowl. Cut off the skin from the fat, cut the rest into pieces. Put the chopped lard in a blender. Add the peeled garlic cloves to it. Twist everything and put the twisted fat to the wild garlic. Mix everything very well. Arrange the prepared wild garlic with lard in jars and tighten them with lids, store in the refrigerator for a short time. This is an excellent sandwich mass for those who love lard.

And at the end of the selection - pickled wild garlic, beloved by many gourmets.

Recipe for pickled wild garlic for the winter

Ingredients:

• 500 grams of fresh wild garlic;
• 1 liter of water;
• 1 heaping tablespoon of granulated sugar;
• 1 tablespoon of salt;
• 90 ml table bite.

Cooking:

The number of ingredients can be increased depending on how many snacks you plan to cover. I have set the minimum.

First of all, rinse thoroughly and cut the wild garlic into small pieces. Next, place them in a colander and blanch in boiling water for a couple of minutes. Immediately after the wild garlic is removed from boiling water, cool it with ice-cold running water. Next, send the pieces of greenery to pre-prepared and sterilized jars. You need to lay them tightly enough, you can lightly press down on top with your palm.

Now you need to prepare the marinade. To do this, bring the specified amount of water to a boil, then send sugar and salt to it. After adding seasonings, leave the liquid on medium heat for another 3-5 minutes, then cool it a little and add vinegar.

The marinade is ready. It remains to pour it into jars of wild garlic, but in such a way that at least one and a half centimeters remain to the brim. Sterilize lightly covered containers for 5-7 minutes, then roll up and store at room temperature. The appetizer is spicy, tasty, but not too spicy.

Ramson is a herbaceous spicy plant similar to wild garlic. The leaves of the plant have a persistent garlic smell and are rich in vitamin C. The herb is used in the preparation of hot dishes, salads, and vegetables. It grows only in 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.

Marinated wild garlic "Winter's Tale"

For cooking, you need juicy shoots, a little underripe. Unopened leaves will crunch nicely in your mouth.

Ingredients:

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

Pre-soak the wild garlic leaves in cold water in order to remove the bitter rich aftertaste. At this time, we sterilize jars with a capacity of 0.5 liters.

Boil water in a saucepan, dip the wild garlic in it and after a couple of minutes we take it out with a slotted spoon. Be sure to rinse with cold running water. This will help keep the stems vibrant green and crunchy. Boil currants. Any red or black will do. We put the shoots in jars, randomly throwing berries between them.

We are preparing the marinade. Boil 2 liters of water, adding salt and sugar. At the end of the process, pour in the vinegar and distribute the resulting liquid into jars. Carefully cork, wait for complete cooling and in a cold room. Cheremsha is ready for winter.

Harvesting salted wild garlic for the winter: recipe "Fragrant garlic"

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

Ingredients:

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

We take the ramson stalks washed in running cold water, finely chop. We put in a prepared container, mixing with pepper and sheets of other plants. We prepare the brine for about 2 tbsp. l. salt per 1 liter of water. Boil and leave in a saucepan until completely cooled. We pour the wild garlic. The salting process has begun. After a week, put the mass under the press, put it in clean jars and close it. Be sure to store only in a cold place.

How to prepare pickled wild garlic for the winter, the recipe "Spring sourdough"

Lovers of the sour taste of pickled vegetables will love this recipe. Let's do the sourdough process with wild garlic.

Ingredients:

• wild garlic;
• salt;
• water;
• dill;
• vinegar.

Rinse the wild garlic with water, cut off the roots. We lay the sprouts vertically in jars. We prepare the brine in this proportion: for 1 liter of water, 25 g of salt and 25 g of vinegar. Pour into jars, within 10 days we observe the fermentation procedure. We lower the closed cans into the basement.

Every year, when this juicy vitamin grass appears, we harvest wild garlic for the winter - this is not at all difficult, but it allows you to stock up on vitamins for the entire cold season.

Ramson is a herb that tastes like garlic. It has an interesting aroma, spicy taste and goes well with various dishes, especially meat and fish. It is also good to use salted wild garlic in various salads.

This recipe is easy to prepare, it does not need to prepare additional ingredients, only wild garlic, salt and water. It will not take much time, although it will take a lot of time for salting, but the hostess will not need to constantly monitor her. It is enough to periodically remove the foam.

Required Ingredients:

• Ramson - 1 kilogram;
• Salt - 50 grams;
• Water - 1 liter.

Salting wild garlic for the winter step by step recipe:

1. The wild garlic is washed well, placed in a bowl, it is better to take a wide pan, it is good to mix in it, and it will be more convenient to put oppression;
2. Then it is necessary to boil the saline solution, for this, dissolve the salt in water and boil a little, then the solution must be filtered through gauze folded in several layers, this is necessary in order to get rid of the sediment that remains after the salt is dissolved;
3. Pour the stems with a hot solution, put a plate on top, and put oppression on it, you can put a large jar filled with water, put a stone or use something heavy;
4. Leave the fruits for pickling right in the room, she needs room temperature, if foam forms on the surface of the liquid, then it must be removed with a spoon, all bad bacteria come out and they are not suitable for further storage at all, if the foam is left, then the preparation will soon spoil;
5. Wild garlic should be salted for 14 days, you can periodically check the greens for salinity, for this you just need to taste the pulp and evaluate the taste;
6. Only after that you can store the workpiece in a cool place, you can store it in the refrigerator in jars.

Recipe for pickling wild garlic for the winter

Wild garlic leaves are tasty enough to be added to ready-made dishes, but for the winter they can be prepared with salting. This method helps to preserve all the taste and nutritional properties. The leaves can even be used as a main dish on the festive table. Some housewives make something like cabbage rolls from the leaves, and both fresh leaves and salted ones are suitable for this.

Required Ingredients:

• Ramson - 1 kilogram;
• Coarse rock salt - 2 tablespoons.

How to salt wild garlic at home:

1. The leaves must first be washed well, often a lot of earth and sand accumulate on the leaves, so each leaf must be unfolded and rinsed well under running water, then excess water should drain;
2. Now you need to cut the leaves into not too large strips, about 1-2 centimeters in thickness;
3. It remains only to mash the chopped greens a little, sprinkle it with salt and put it in jars, they must be well sterilized, since the greens will not be subjected to heat treatment;
4. Jars can be sterilized in many ways, for example, the most common way to sterilize is to place the jars over steam and hold them in that position. You can also install the jars in a cold oven, turn it on and wait until it heats up; for good sterilization, it is enough for the jars to spend 10-20 minutes at a temperature of 150 degrees;
5. It is important to tightly pack the leaves in the jars so that there are no voids in it, after that you can close the containers with sterilized lids, the lids are sterilized in boiling water;
6. Such a blank is stored for several years, it is only important to observe the temperature regime and keep it cool.

How to salt wild garlic with leaves

If the wild garlic crop is harvested and you need to decide what to cook from it, you can prepare it for the future for the winter. Salted greens are perfect for dressing soups, side dishes and so on. In such a recipe, you can use both the stems and the leaves at once, you do not need to harvest them separately.

Required Ingredients:

• Ramson stems and leaves - 10 kilograms;
• Coarse rock salt - 450 grams.

How to salt wild garlic for the winter in jars:

1. Rinse the stems and leaves well, it is better to do this under running water through a colander, so all contaminants are well removed;
2. Then the greens need to be cut, but the pieces should not be more than 1 centimeter, large pieces will not be salted well, in general it is best to salt the young wild garlic, it is softer and more palatable, but mature greens can also be salted, only you need to knead it more;
3. Pour the chopped greens with salt and mix well, it is convenient to do this in a wide bowl, for example, a basin or a saucepan;
4. It is necessary to put a large plate on the surface of the pulp, and put a heavy load on it;
5. In this form, leave the greens for 5 days, you should not put them in the refrigerator, in the cool, salting will take place much more slowly;
6. Periodically, it is necessary to pay attention to the liquid, the resulting foam must be removed immediately;
7. After that, you can lay out the mass in prepared jars, close with lids and put in the refrigerator or cellar for storage.

How to salt wild garlic without brine in jars

You can use the stems and leaves of the plant to make this recipe. But it is worth remembering that the stems must be young, if you use an old plant, then the final version will turn out to be tough and not salted well. If wild garlic is not quite young, then it can be mashed with your hands or in a mortar.

Required Ingredients:

• Wild garlic stems and leaves - 1 kilogram;
• Rock salt - 2 tablespoons.

How to salt wild garlic in jars without water:

1. Rinse the stems and leaves well under running water, special attention should be paid to the leaves, if the ground gets into the workpiece, then the mixture can be thrown away;
2. Greens can be mashed, especially if the greens are already ripe, but if there is no time, then they can be left whole;
3. Pour the greens with coarse salt, mix well and knead everything diligently with your hands, if the greens are not cut, then you need to knead more;
4. Now you can lay out the pulp in sterile jars, they can be sterilized in different ways, the mixture is well tamped and closed with sterilized polyethylene lids;
5. Such a blank will be salted in 10 days and it will already be possible to try it; in a cool place, such a blank can be stored for more than a year.

How to pickle wild garlic in a jar

If you need whole stems of wild garlic, then the recipe for pickling wild garlic will quickly suit you perfectly. So that the stems do not wrinkle and remain in their original form, they must be laid out in a pile and tied with threads. Such a recipe can be used for salting stems in jars, barrels and other containers. The bundled stems can be laid twisted, depending on the storage capacity.

Required Ingredients:

• Ramson - 1-2 kilograms;
• Rock salt - 50 grams;
• Water - 1000 milliliters.

Salting wild garlic for the winter:

1. Wash the collected wild garlic leaves well, sort them out, stack them in a pile and rewind everything with threads, it is best to take the threads in a contrasting color, so that later it would be more convenient to free the greens from them. And of course, they must be durable and not deteriorate during the salting process;
2. Stacks can be stacked in a container and sprinkled with salt, you can also use various spices, for example, it can be bay leaf, allspice, dill, parsley, horseradish, and so on. If additional spices are used, then they are also added between the layers of wild garlic;
3. When all the pulp is laid, it is necessary to cover it with a lid, and then with gauze, which is folded in several layers, the lid should be smaller than the diameter of the container, leave for fermentation and salting for about 2 weeks;
4. If foam forms on the surface of the liquid, then it must be removed immediately;
5. After that, you can remove the pickle to a permanent place, it is better if the storage place is cool.

How to pickle wild garlic for the winter

If you add all kinds of spices to the main component, then you can make a blank with a bright taste and rich aroma. Bay leaf and dill will give the mixture a beautiful color and aroma. Garlic will add spice, you can use. And the cloves will add spice to the mixture.
Other herbs can be used as well, depending on your taste. The amount of spices can also be varied according to your taste, but the amount of salt should not be reduced so that the blanks are well stored.

Required Ingredients:

• Young wild garlic - 500 grams;
• Salt - 100 grams;
• Water - 1 liter;
• Sugar - 10 grams;
• Garlic - 1 clove;
• Peppercorns - 4 things;
• Dill - 1 bunch;
• Bay leaf - 4 small leaves;
• Cloves - 4 pieces.

How to salt wild garlic for the winter:

1. From the very beginning, it is necessary to prepare a brine, for this you need to put water on the stove and dip salt and sugar into it, the mixture should boil a little, then turn it off and cool a little, the boiling solution can boil young leaves, and they will not be so tasty;
2. In the meantime, you can start preparing the wild garlic itself, you need to wash it, select the best fruits, you can use both leaves and stems, then they need to be cut into medium-sized pieces;
3. Chopped stems should immediately be placed in a prepared container;
4. When the jars are full, put peppercorns, garlic, cloves, bay leaves and dill on top;
5. It remains only to pour the mixture with prepared brine, and roll up the jars with lids.

Ramson is used not only as a seasoning, the leaves can be used in the preparation of cabbage rolls and wrap minced meat in them. Salted wild garlic can be used in this form, or you can soak it in cold water.

You can also prepare other preparations for the winter, which will be no less tasty and healthy, for example, pickle and.

Ramson or flask is one of the first plants that appears in the forest after winter. Bears, awakened from their winter sleep, immediately "attack" this source of vitamins, restoring their strength. That is why such a name was assigned to the plant - bear onion. But people are not averse to tasting a valuable product, and therefore, as soon as thawed patches appear, lovers of taiga delicacies are drawn to the healing herb. Why is wild garlic so valued? The recipes for preparing dishes and preparations are very simple, but at the same time they retain a lot of benefits.

taiga medicine

The flask has both leaves and stems very fragrant, this aroma resembles garlic. And all because the plant contains alliin glycoside and essential oils. In addition, it is rich in ascorbic acid, fructose, phytoncides, minerals, carotene and protein were found in it. And knowing how many calories in wild garlic, you will be surprised - only 35 kcal per 100 g.

The plant increases appetite, activates the secretion of digestive glands, enhances the motor function of the intestine. In addition, it has bactericidal, antihelminthic, fungicidal and antiscorbutic effects.

Stems, leaves and bulbs of the flask are used for eating. The plant is harvested in the spring, before flowering - later the edible parts become tough. That is why it is advisable to make preparations from it in the winter in the spring. The flask usually blooms in May and through June, but in some regions this may occur later.

The assembled flask is eaten fresh, and added as a spice to salads, first and second courses to pies as a filling. Also - fermented, salted and marinated, fried, stewed, etc. How to cook wild garlic at home? Options - a lot!

How to cook wild garlic

What dishes can be prepared from wild garlic? Recipes will please with their variety - soups and main courses, appetizers and salads.

Cream of wild garlic soup

Fragrant and vitamin soup - wild garlic puree - a good source of useful trace elements in early spring. Hungry for fresh greens during the winter, the body will happily accept this miracle - soup. For cooking we need:

• a bunch of fresh wild garlic - 120-150 g;
• onion - 1 pc.;
• leek - 1 pc.;
• a liter of meat or chicken broth;
• potatoes - 3-4 tubers;
• sour cream - 200g;
• dry white wine - 25 ml;
• a tablespoon of butter;
• salt, pepper, vegetable oil and bay leaf - to taste.

1. Cooking should begin with cleaning herbs and vegetables. We chop the onion finely, and the leek into half rings. We cut the peeled potatoes the way you like - a cube, a bar, etc.
2. The leaves of the flask are washed under running water and left until the water is completely drained (it is convenient to use a sieve), then they are cut into several pieces each.
3. A spoonful of vegetable and butter is heated in a deep saucepan and onions are fried (both types). Pour in the broth, throw in the potatoes, salt. When the potatoes are ready, put the greens of the flask pepper, add sour cream and wine, lavrushka. How much to cook wild garlic in the soup - the soup itself will tell you, as soon as it boils again, it is removed from the stove.
4. The dish, which has cooled slightly, is poured into a blender, after removing the lavrushka, crushed to a puree state and poured into plates.

Fried wild garlic

Perhaps, fried bear onions are the simplest thing that can be prepared from wild garlic.
There are many ways to fry it, but the easiest recipes to follow are:

Ramson with egg: in a small amount of vegetable oil, the flask is thoroughly fried until soft, salted and peppered, and at the end of cooking, poured with a beaten raw egg and brought to full readiness.

Pre-boiled and then fried wild garlic shoots. In salted water, the stems are boiled for about 7 minutes, then they are thrown into a colander, allowed to drain completely, fried in oil with the addition of 1-2 tablespoons of tomato paste.

Ramson with carrots and onions. It is prepared like this: sautéed like a soup, for example, carrots and onions in vegetable oil, then the stalks, cut into pieces of 2-5 cm, are fried, not forgetting to salt.

Cooked in any way of frying, it can be eaten both as an independent dish and as a side dish for meat.

Cheremsha in Chechen

This option is close to the simplest fried recipe. Ingredients:

• stems of young wild garlic - 500-600g;
• ghee - 80 g;
• to taste - salt.

Before cooking the wild garlic in the Caucasian (or Chechen) way, the shoots are cleaned of roots and films, washed and boiled for 5 minutes in boiling water. Then they recline in a colander and let all the water drain to the droplet. Next, melted butter is heated in a frying pan, the wild garlic is fried until golden brown. They eat it with a flatbread made from wheat flour.

How to cook wild garlic in tomato

Wild garlic in tomato comes out very good. The recipe is simple, but the taste is amazing. All you need to create a dish:

• wild garlic shoots - 700 g
• odorless vegetable oil - 3 tbsp. l.
• salt and refined sugar - a tablespoon;
• tomato paste - 300 g;
• table 9% vinegar - 2 tbsp. l.

To make the bear’s onion succumb well to cleaning, immerse it in warm water for half an hour. Then we remove the roots and films, hard leaves. In a frying pan, put out the stalks, pour oil (a tablespoon) and ¼ cup of water. After about 10 minutes, when the water has completely evaporated, add the rest of the oil. Now add tomato paste, salt and sugar. Let's put out another 8-12 minutes. That's it, the fragrant side dish for meat is ready!

wild garlic salad

Have you tried wild garlic salad? Their recipes are varied! I offer the most appetizing and fortified - choose your own, any of them is prepared without problems!

Cucumber-egg ramson salad

The recipe for a simple and tasty homemade salad is as follows:

• We take the ingredients: a couple - three homemade fresh cucumbers (150 grams), 2 boiled eggs and wild garlic leaves.

Grind the ingredients, mix, add salt and season with sour cream or mayonnaise. Such a wild garlic salad with egg and cucumber is a storehouse of vitamins and at the same time low-calorie.

Carrot and wild garlic salad

For cooking we take:

• carrots - 2 pcs.;
• dressing for Korean carrots - 10 g;
• wild garlic stalks - a couple of bunches;
• olive and sunflower oil - 30 ml each;
• for salad dressing - mayonnaise, sour cream or other favorite sauce -30g (optional!).

Cooking in this order:

1. Boil the bear's onion in boiling water for 5 minutes and put it in a colander.
2. Peel and grate the carrots.
3. Mix carrots and wild garlic in a convenient bowl, season with herbs.
4. Heat the oil in a frying pan. Then pour the salad, mix and leave to brew for a day.

Cheremshovy meat salad

Salad Ingredients:

• wild garlic stems and leaves - 200 g;
• meat (pork, chicken fillet or beef) - 200 g;
• boiled egg - 1 pc.;
• mayonnaise - to taste.

1. Be sure to wash and clean the wild garlic, then also boil it for 5 minutes in boiling water. After that, discard in a colander. Boiled meat cut into cubes, chop the egg. We mix the ingredients and season with mayonnaise.
2. If the meat is fatty, natural yogurt or low-fat sour cream can be used instead of mayonnaise.

Recipes for the winter

A piece of spring in a jar? Yes, if these are wild garlic blanks. The plant surprisingly retains flavor and nutritional value in both salted and pickled form. One has only to open a jar - and the smell of summer will spread throughout the apartment!

How to pickle wild garlic at home

There is nothing easier from preparations for the winter than pickled wild garlic. Recipes may vary. Here is the simplest one.

Due to the fact that the plant has a strong spicy smell, it does not need other aromatic herbs. True, peppercorns and bay leaves will not be superfluous. So, prepare jars, lids and products:

• wild garlic - 1.5 kg;
• water -1.2 l;
• salt and sugar - sand 2 tbsp. l.;
• lavrushki - 3 sheets;
• aromatic and whole pepper "black peas" - 6 pcs.;
• vinegar 9% - 100 ml.

1. Half-liter jars with lids are sterilized in advance. It's good to do it with soda. You can use for these purposes and the oven, and microwave, and the usual saucepan with boiling water.
2. Cheremsha is sorted out, cleaned, washed. Cut the stems in half, and larger shoots can be smaller. Tightly, but without tamping, stack fragrant greens in jars.
3. Further, the process is similar to pickling cucumbers. Pour boiling water over the jars to the very top for 15 minutes. Next, pour the primary brine into a saucepan (you can use a nylon lid with drilled holes), put salt, parsley, sugar and pepper. Let it boil and keep boiling for about 5 minutes. Remove from the burner and pour in the vinegar. Pour wild garlic with hot marinade and twist the jars.
4. The slower the banks cool, the better. That is why they need to be wrapped, not forgetting to turn them upside down.

How to preserve wild garlic with garlic

Preserve in winter only young leaves and stems of bear's onions (wild garlic) before flowering. After flowering, the greens become hard and tasteless.

The sharpness of the leaves and the aroma of the flask will be favorably emphasized by garlic. The lunch will be spicy. To prepare for the future you will need to take:

• fresh wild garlic - 1000 g;
• 1.2 liters of water;
• sugar and salt, 1.5 tablespoons;
• 3-4 garlic cloves;
• lavrushka leaf - 2-3 pieces;
• vinegar (9%) -120g;

At the bottom of a sterile jar, put washed lavrushka, peeled garlic, and wild garlic shoots to the top.

Make a marinade from water and spices. Before closing the stems in jars, sterilization is required (about 30 minutes in a water bath). Do not forget that before you roll up wild garlic for the winter, you need to carefully sterilize the lids too!

Cheremsha in Korean

Do not know how to cook wild garlic stalks deliciously, but not spend a lot of time? A win-win option is wild garlic in Korean: spicy, fragrant and tasty. The shoots are heat-treated, and Korean wild garlic can be eaten without unpleasant consequences for digestion.

Before cooking wild garlic, fresh herbs are well sorted and cleaned.

To “conjure” over wild garlic was convenient, take a deep bowl. The ingredients are kept in proportions:

• fresh wild garlic leaves - 600 g;
• salt - a teaspoon;
• ¼ teaspoon of coriander, dried cilantro, granulated sugar, a mixture of peppers and chili peppers;
• olive oil (and sunflower will do) - 3 tbsp. spoons;
• table vinegar - a teaspoon

Blanched wild garlic is mixed with seasonings, poured with hot oil. All mix and, having covered with a lid, remove to infuse. After a day, you can decompose into jars and store in the refrigerator.

Salted wild garlic

Salt is known to be the best natural preservative. You can also pickle wild garlic, both with and without brine.

So, how to salt wild garlic without brine? Everything is simple!

We remember how to salt cabbage, and apply the method for this workpiece. We clean, wash and cut the wild garlic into pieces of 1 cm. We take 40 g of salt per kilogram of greens. In total, about 2 cups of salt are required for a bucket of wild garlic. In a convenient deep bowl, mix the wild garlic and salt, knead a little so that the juice comes out. Then we put it under oppression for 5 days. Every day we remove the foam from the wild garlic. After 5 days, we lay it out in clean jars and send it for storage in the cellar or in the refrigerator.

With brine, the process will go a little differently. The brine, of course, is prepared separately: we take a stack of salt per liter of water. To chopped wild garlic, laid in clean jars, you can add leaves of lavrushka, currant or cherry, dill umbrellas - this will soften the aroma and add a pleasant aftertaste to a salty snack. Pour the greens with brine and leave the jars at room temperature. We are preparing for the fact that during the fermentation process foam will go, which must be carefully removed. After fermentation is completed, the missing brine must be added to all jars and rolled up under the lid.

Stuffing for pies and dumplings

Do you like egg and onion tarts? So, with wild garlic and an egg, pies turn out to be no less tasty, and it’s impossible to convey in words how fragrant they are! To prepare the filling, you need to take:

• a bunch of fresh young wild garlic;
• 4-5 hard-boiled eggs;
• a spoonful of vegetable oil.

We finely chop all this with a sharp knife, add salt - and now the most spring filling in pies is ready! True, it is preferable not to bake such pies in the oven, but to fry them in oil - the taste will only benefit from this!

Here are a few more options for fillings for pies, dumplings or flat cakes:

1. steep mashed potatoes and finely chopped wild garlic in proportions 2:1 or 1:1;
2. mashed potatoes, cheese and wild garlic (approximately 2:1:2);
3. cottage cheese and wild garlic (2:1);
4. boiled rice, chopped egg, wild garlic (1:1:2);

The proportions of the ingredients are allowed to change to your liking. You can also add wild garlic shoots to okroshka and enjoy the freshness of this cold soup; mix well with melted cheese and spread on a sandwich; and simply, in a rustic way, dip the tip of the stalk in salt and, closing your eyes with pleasure, eat with black bread and lard.

Ramson is a very valuable product that will nourish the body that is starving for vitamins with valuable substances. You should not neglect this “pasture”, because a bunch of bear onions is not only tasty, satisfying, but also healthy. Be sure to treat yourself to tender and fragrant twigs in spring.

Cheremshi for the winter recipes are not very popular, because 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 - a tablespoon

Wash the leaves well. It is advisable to divide the leaves into 2 parts to make it easier to wash. Leaves can be left whole or torn into small pieces. Boil water, salt, stir and add 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.

Learn and. You will learn many cooking secrets.

Marinated wild garlic for the winter: a step by step recipe

Garlic clove - 2 pieces

1 liter of pure water

Sugar - 70 g

Laurel leaf

Acetic acid - 0.25 l

Cherry leaves and stems

Wash the greenfinch thoroughly (it is better to do this at least 3 times). Dry the leaves after washing. Put the garlic at the bottom of the jar, add the lavrushka next, and then the greenfinch. Make a marinade: boil water, salt, add sugar with acetic acid. Pour the leaves with boiling marinade, sterilize the container for half an hour, and then roll up the lids.

Recipe for marinating wild garlic for the winter

greenfinch stalks

Salt, French mustard - one tablespoon each

Litere of water

A few peas of black pepper

Wine vinegar - one and a half tablespoons

Wash the stems thoroughly, soak in cool water. Sterilize the containers where you plan to pickle the greens. Set the stems tightly in an upright position. Boil the water, pour the stems. Leave 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, leave the contents to boil for a couple of minutes. Pour in the boiling marinade, roll up, wrap with a towel, leave in this state until cool.

Marinated wild garlic - recipes for cooking for the winter

Option with spices

You will need:

Greens - 0.9 kg

Litere of water

Table vinegar - 90 ml

Clove with cinnamon

Sugar - 45 g

Wash the stems with leaves thoroughly, fill with water and leave for a few minutes. Sterilize containers. Put them in the prepared container. Boil water, add salt, add granulated sugar, cloves with cinnamon. You can also add other spices. Boil the marinade filling for a couple of minutes, remove from the flame. Pour the contents with boiling marinade filling. Sterilize and screw caps on.

Recipe for pickling wild garlic for the winter

Greens - 1 kg

Litere of water

Salt - 45 g

Thoroughly wash the stems with leaves, transfer to a container. Prepare a brine from salt and boiling water, filter it, and cool. Pour the contents with brine, cover with wooden circles, press down with oppression. 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 transferred to a cool place for later storage.

Harvesting wild garlic for the winter: recipes

Variant with tomato sauce

Tomato paste - 0.2 kg

Water - 0.8 liters

Zelenushka - 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, lavrushka, salt. Mix thoroughly, wait until it boils. Sterilize the containers for exactly 20 minutes, screw on the treated lids.