How to pickle wild garlic at home; quick recipes for the winter

How to pickle wild garlic at home - quick recipes for the winter

The life of wild garlic, one of the first spring greens, is short and cannot be missed under any circumstances. Having eaten your fill of vitamin-rich salads from the freshest cuttings, be sure to stock up for the winter. Home-marinated wild garlic is a special appetizer for all types of meat dishes and will perfectly complement fish. And in the end, it's just delicious!

There are clearly a huge number of recipes. You can prepare the plant in jars for long-term storage. Create a quick pickled appetizer and serve it right away.

How to pickle wild garlic at home

To create a tasty preparation, you need to know a couple of recipes and a few fundamental points. If you want to be known as a real expert and amuse your family with an excellent snack, read the tips that will help you successfully cope with the task.

In different regions of the country, the growing season for wild garlic varies. Preparations must be created before the plant blooms in order to obtain the highest benefit. In the middle zone, flowering occurs in May-June, in the north somewhat later.
For winter harvesting, select the freshest young shoots, strong and without damage. You can preserve not only the leaves, but also the stems of the plant.
When preparing a pickled plant for the winter, finely chop the plant. If you choose a spicy recipe, no tenderloin is required; wild garlic is usually marinated completely. If you want to place the shoots completely in the jar, cut the stems to the height of the jar.
The plant requires preparation for canning. To remove bitterness, the trunks are blanched in boiling water for approximately 1-3 minutes. Then they pour it over with cool water so that the leaves do not lose color.
If you have enough time, soak the leaves in cool water for 2-3 hours, then you can do without heat treatment.

Pickled wild garlic - a quick recipe

I can’t imagine how much courage it takes to wait so long for your favorite snack to be ready. Keep a quick recipe that will allow you to treat yourself after almost half an hour, or maybe a little longer.

Ramson – 300 gr.
Water – 500 ml.
Garlic – 2 cloves.
Sugar – 1.5 tablespoons.
Salt - spoon.
Table vinegar – 2 tablespoons.
Bay leaf, pepper mixture.

Cut the leaves and stems to 1 centimeter length.
Chop the garlic into slices.
Fill the jars with vegetables, not forgetting to add bay leaves and pepper.
Boil water, add spices. Wait for the salt and sugar to dissolve, pour in the vinegar, boil the liquid and turn off.
Pour the hot marinade over the contents of the jars. Screw tightly. Leave to cool.
After 30-60 minutes you can take the first sample. Store leftovers in the refrigerator.

Homemade wild garlic marinated in tomato – a frisky recipe

Tomato paste is a good preservative; almost everyone prefers to replace ordinary vinegar with it.

Wild onions (unpeeled plant weight) – 2 kg.
Tomato paste – 100 gr.
Water – 3 liters.
Unrefined sunflower oil - 6 tablespoons.
Salt – 2 tablespoons.

Clean the plant by removing the bulb. Boil water, add a little salt, throw in the leaves and trunks. Place in small batches to make it easier to work with the workpiece.
Blanch, stirring continuously, for 1-2 minutes, then quickly remove. Do not overcook so that the workpiece remains strong; boiling less is also not allowed, as the bitterness will not go away.
Place in a colander and wait for the liquid to drain one hundred percent.
Place the workpiece in a bowl, add pasta, salt, and add oil. Stir gently, adjust the amount of salt if it is not enough.
Cover the bowl and place it on the refrigerator shelf. After 4-5 hours, the appetizer is ready.

Wild garlic marinated in jars for the winter - recipe just like in the store

Using this traditional recipe, you will receive a jar of snacks that taste identical to the store-bought one. The workpiece can be stored for long winter storage. But after a certain number of days you can already try it; it will have time to marinate.

You will need for 1 liter of water:

Salt – 1.5 large spoons.
Sweet sand - a big spoon.
Vinegar 9% - 4 tablespoons (you can replace it with one spoon of essence).
Cheremsha.

Cook the marinade by dissolving the spices in a liter of water. Vinegar is poured in at the end. Cool to room temperature.
Fill containers with plant leaves. In stores or at the market, you can sometimes see wild garlic tied in bunches and placed vertically in a jar. If it works, do the same. You can divide the leaves into 2-3 parts.
Fill the jars with marinade, screw on the lids or roll them up.

Pickled wild garlic - a simple homemade recipe with spices

The development of the preparation of the workpiece is similar to the previous recipe. Here I give only the quantity of ingredients.

Take for 1 liter of water:

Salt - a tablespoon.
Sugar – 1.5 tablespoons.
Vinegar, table 4 spoons.
Dill seeds, coriander, peppercorns, bay leaf.

Korean wild garlic – a delicious pickling recipe

For years, I drooled when I walked down the aisle of Korean pickles at the market. At the moment, I have become accustomed to simply making things at home without the help of others, including wild garlic. You can find the next production option in the article with recipes for salads from the first greens, which you will find on another page of the website. I invite you!

Sunflower oil – 2 tablespoons.
Salt – 0.5 small spoon.
Sugar – ¼ spoon.
Vinegar 9% - ½ large spoon.
Wild garlic shoots – 300 gr.
Coriander, a mixture of peppers, cilantro - ¼ small spoon each.
Hot chili pepper - a pinch.

Blanch the leaves of the plant for 1-3 minutes, rinse with water, and place in a container for marinating.
Add spices, seasonings, and vinegar. Stir the contents well.
Heat oil in a frying pan and pour into a bowl. Mix, distributing over the workpiece. Close and leave to cool.
Refrigerate for a day. After this time, try and enjoy.

Video with a recipe for pickling homemade wild garlic

There are never too many recipes, I love learning from others and am always open to the latest. I suggest you watch how the creator of the video prepares the appetizer. Share your successful methods for preparing healthy bear onions. I'll be happy to try it.

Homemade pickled wild garlic: 4 best recipes

Pickled wild garlic is the first preparation that housewives make for the winter. This plant is one of the first to appear and quickly disappears. Onions and feathers are added to vinaigrettes, as well as salads from new vegetables. During the period of spring vitamin deficiency, this fragrant herb becomes a true vitamin bomb. Almost all housewives prepare it for future use. Pickled wild garlic is used as a unique seasoning for fish or meat. It’s easy to prepare, it helps vary your diet, can act as a preparation for the winter and constantly reminds you of warm spring days.

Pickled wild garlic

Required ingredients:

wild garlic (300 g);
untainted water (0.5 liters);
garlic (a couple of cloves);
sweet sand (1.5 tbsp.);
salt (2 tbsp);
vinegar (1 tbsp);
bay leaf + pepper mixture.

The process of making pickled wild garlic

The trunks and leaves must be cut into strips about 1 centimeter long.

Thinly slice the garlic cloves. Place bay leaves and spices on the bottom of the jars. Fill the container with greens on top.

Boil water in a saucepan, add salt, sugar and seasonings. When the crystals dissolve, add vinegar and boil the liquid.

Fill the jars with hot marinade up to the neck of the neck. Seal with a lid and let cool.

Such wild garlic can not only be eaten in winter, but also on the day it is made. Half an hour is enough for it to marinate. After 30 minutes it can already be served.

Pickled wild garlic with tomato

For the pickled wild garlic recipe you will need the following ingredients:

wild garlic (2 kg);
tomato paste (4 tbsp);
water (3 l);
vegetable oil (100 ml);
salt (a couple of tablespoons).

Manufacturing process

Peel the stalks of wild onions, trimming the bulbs

Divide all the greens into several approximately equal parts. Blanch each one in boiling water. The water is slightly salted in advance. The greens must be kept in water for almost a minute - maximum two. This is done so that the bitterness comes out.

If you overcook the wild garlic it will turn out ugly and mushy. The snack will be ruined.

Place the greens in a colander and wait until all the liquid has drained one hundred percent. Place the dried greens in a comfortable container and add tomato paste, salt and oil. Now you need to carefully mix everything. If there is not enough salt, you can add more.

The container is covered with a lid and placed in the refrigerator. After approximately 5 hours, you can safely take a sample.

Wild garlic with vinegar for the winter

The norms are given per 1 liter of water:

table salt (1.5 full tablespoons);
sugar (1 heaped tbsp);
table vinegar 9% (4 tbsp.);
peeled wild garlic.

All spices need to be diluted in a liter of water and prepared as a marinade. Vinegar is poured last. The mixture should be cooled to room temperature.

Carefully washed containers must be filled with prepared herbs. For convenience, you can fold the leaves into bundles and tie them with ordinary thread. This way they will simply stand vertically in the container and look like small sheaves.

The top of the wild garlic must be poured with marinade and sealed. Your favorite spices will help you vary the recipe: bay leaf, dry coriander seeds and peppercorns.

Wild garlic with cinnamon

Required ingredients:

wild garlic leaves (1 kg);
pure water (1 l);
salt + sugar (50 g each);
ground cinnamon (1/3 tsp);
half a glass of vinegar.

Before pickling wild garlic at home, the recipe requires preparing the container. Jars of suitable size must be thoroughly washed and sterilized.

Sort the wild garlic stalks, removing the limp and broken ones. After this, the greens are washed under the tap. Now the leaves need to be folded onto a linen or paper towel to dry them slightly.

The stems are cut so that they simply fit into the container. Fill each jar with wild garlic.

At the same time, create a marinade for wild garlic from water and spices. Boil the liquid and simmer for several minutes over low heat. All crystals must dissolve one hundred percent. Then add vinegar.

Pour the hot liquid into the containers with wild garlic and roll up the lids tightly. Keep it under a warm blanket for a day or more so that the workpieces cool down one hundred percent.

All recipes for making pickled wild garlic for the winter are quite ordinary. The whole process does not take much time and does not require special abilities. But the appetizer turns out fantastically delicious. In winter, it can be added to first courses and insides for pancakes and pies. These greens will add piquancy to meat dishes. Try it with cool boiled pork or stew, or use it as one of the ingredients for a vinaigrette. The wild garlic will not spoil your beloved fish. Don't be afraid to try new combinations by creating your own signature dishes.

Canned pickled wild garlic - video recipe

Pickled wild garlic for the winter - video

The best recipes for pickled wild garlic - quick, simple and very tasty

If you have not tried wild garlic before, imagine the taste of greenish shoots of young onions with the smell of garlic. Wild garlic or bear's onion grows mostly in the forests of mountainous regions, and there it is prepared in a variety of ways - put in the filling of pies, added to soups, salads and main dishes, or simply sprinkled with salt and eaten with bread. If you are lucky enough to get hold of several bunches of wild garlic, I suggest pickling it. You can prepare a basic marinade of salt and vinegar to preserve the natural taste of the plant. And you can add several types of spices to create a more exciting appetizer. Pickled wild garlic in a Korean marinade is good - you can eat it after making it, without waiting for it to brew. If you would like to prepare a snack for future use, please do so. It is perfectly stored and does not require sterilization.

Content:

Freshly made pickled wild garlic in tomato – you can eat it right away
A very tasty recipe for wild garlic stems (arrows), marinated at home
How to prepare wild garlic in a marinade with vinegar for the winter in jars - step-by-step recipe
Korean wild garlic with soy sauce and vegetable oil - a real recipe
Calorie content of the dish
A few words about usefulness and possible harm
Video recipe

Freshly made pickled wild garlic in tomato – you can eat it right away

Required ingredients:

fresh wild garlic – 1 kg;
tomato paste – 100 g (1 glass of tomato juice);
sunflower oil without aroma – 50 ml;
table salt – 1-1.5 tbsp. l;
water – 2-2.5 l.

How to make a snack - step-by-step recipe:

Sort out the wild garlic, separate the cuttings from the roots, thoroughly wash the trunks to remove soil residues.
Take 2-2.5 liters of water into a huge saucepan, add 1-1.5 tbsp. l. salt. Boil water and pour the cooked wild garlic into it. Cook for 2-3 minutes. Use a slotted spoon to remove the stems and place them in a deep bowl.
Add tomato. If you use paste, dilute it in warm water so that 1 glass of consistency comes out.
Pour out the oil. Mix everything well. Let the snack cool to room temperature, and then put it in the refrigerator for 1-2 hours to cool.

Can be served as an independent snack, put on bread, added to salads, soups, roasts, etc.

A very tasty recipe for wild garlic stems (arrows), marinated at home

What is necessary:

trunks (leaves, arrows) of wild garlic – 1 kg;
water – 1 l;
rock salt – 1 tbsp. l.;
table vinegar 9% - 1 tbsp. l.;
hot pepper, aromatic pepper, bay leaf - to taste and desire.

Manufacturing method step by step:

Dip a small portion of sorted and washed wild garlic into a bubbling brine prepared from 1 liter of water and 1 tbsp. l. (with a small slide) salt. Cook for 2 minutes after returning to a boil. Place in a clean liter jar. Prepare all the wild garlic in this way.

If desired, you can add 1 bay leaf, a couple of aromatic peppercorns or a piece of hot pepper to the brine (for those who like everything spicy).

To prepare wild garlic according to this recipe for future use, it must be placed in sterile jars, filled with bubbling brine and covered with boiled lids.

How to prepare wild garlic in a marinade with vinegar for the winter in jars - step-by-step recipe

Composition (for 2 containers with a capacity of 450 ml):

wild garlic (stalks only) – 800 g;
water for marinade – 1 l;
cloves – 4 pcs.;
allspice – 6 peas;
sweet sand - 2 tbsp. l.;
salt without additives, not extra – 1 tbsp. l.;
table vinegar (9 percent concentration) – 5 tbsp. l.

Step-by-step production:

Wash and dry the wild garlic thoroughly, cut off the ends of the stems. Boil water in a large saucepan. Immediately prepare another container with very cool water (you can even add ice there). Place the wild garlic in boiling water and keep it there for about 1 minute.
Then transfer the blanched wild garlic into a container filled with ice water. This will help to sharply lower the temperature of the product, and as a result, the color of the stems and leaves remains the same juicy green.
Drain the wild garlic in a colander. While the liquid is draining, prepare the marinade. Add salt, sugar and cloves to a liter of water. Bring the mixture to a boil, stirring until the salt and sweet crystals dissolve.
Place the wild garlic into jars (rinse with soda and sterilize beforehand). Add 3 aromatic peppercorns to each serving of preserves. Pour in the hot marinade and seal with clean lids. Cool the jars under a thick blanket for 24-36 hours, and then put them in the cellar or pantry for storage until winter.

Korean wild garlic with soy sauce and vegetable oil - a real recipe

What products will be useful:

wild garlic – 2-3 bunches with a total weight of 500-600 g;
onions - 2 medium-sized onions;
ground sweet paprika – 1 tsp;
ground coriander – 1.5-2 tsp;
dark pepper – 0.25 tsp;
hot reddish pepper - on the tip of a teaspoon;
table salt – 1 tsp. without slide;
soy sauce – 3-5 tbsp. l.;
vegetable oil (refined) – 5 tbsp. l.

Manufacturing procedure:

Pour water into a large saucepan and place over medium heat. Meanwhile, heat the oil in a frying pan and pour the onion, chopped into small cubes, into it. Fry, stirring, until golden brown, and then remove from heat.
Pour wild garlic into boiling water. Cook for no more than 1-1.5 minutes so that the trunks do not become very soft.
Throw in a colander.
When the water has drained, transfer the wild garlic to a bowl. Add salt and all ground spices. The amount of seasoning can be adjusted to your own taste.
Season the salad with soy sauce and add fried onions along with oil.
Mix. Korean special wild garlic salad is ready. You can eat it right away, without waiting for it to brew.

Store in a tightly closed container (food container) in the refrigerator for up to 2 days.

Calorie content of the dish

Wild garlic, marinated without adding sugar and oil, contains approximately 38-41 kcal per 100 g of product. A snack prepared in Korean style will be even higher in calories, as it is usually made with the addition of vegetable fat. Such a dish will provide 180-220 kcal, depending on its precise composition.

A few words about usefulness and possible harm

Wild garlic, both fresh and pickled, helps increase appetite, reduce cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the blood (the internal environment of the human and animal body) , stabilize blood pressure, and improve metabolism. , it is a good remedy for combating scurvy and vitamin deficiency (contains a huge amount of vitamin C). Its general strengthening and antibacterial characteristics are noted. Has a beneficial effect on the nervous and cardiovascular systems.

If vinegar was used during pickling, people with diseases of the kidneys, digestive system, pancreas, or liver should refrain from consuming the dish. People with diabetes and impaired glucose tolerance are also not allowed to eat pickled wild garlic with added sugar.

Home cooking

Recipes by Inna Zhugastrova

Pickled wild garlic and canned wild garlic for the winter

My family always preserved wild garlic and purslane for the winter. Great-grandmother called purslane “dandur”. The only way I can get purslane is by persuading one of my friends to bring it for me from the dacha. We do not sell purslane, neither the cultivated one - a vegetable in hypermarkets, nor the wild one - a weed from any dacha. It’s not even on our chic Rostov Ancient Market. But the wild garlic season has begun! In some ways, these beautiful homemade cool snacks are interchangeable. For a long time I have not closed canned wild garlic for the winter, but “for now” I certainly prepare it throughout the season. But I still posted the recipe for purslane, here is the link.

Compound:

Ramson (wild garlic, stems)
Vinegar 9%
Water, salt for brine
Hot pepper, optional

How to prepare a cool appetizer from pickled wild garlic and preserve wild garlic for the winter

Ramson is very much miniaturized in volume. A small amount that is absolutely worth starting with is 4-5 bunches. For reference, a full 700-gram jar of ready-made pickled wild garlic comes out of 10-12 bunches. Bunches of wild garlic are sold in approximately the same size, but just in case, I indicate the weight of 1 bunch. This is approximately 70-80 grams. I'm preparing a small jar of a cool snack from the first wild garlic of the season, I have 4 bunches.

Fresh wild garlic

Prepare the brine. In a liter of water, stir 1 tablespoon with a small heap of ordinary (not extra) salt. Bring to a boil. Place the wild garlic in portions into the bubbling brine and cook for a few minutes, no more.

Boil wild garlic in batches in bubbling brine

Then remove with a slotted spoon and add the next portion.

Wild garlic boiled in brine

Place wild garlic boiled in brine into a jar. Place quite tightly; the top of the wild garlic should be covered with a small amount of brine. Add hot chilli pepper if desired. How much to put is a matter of taste. One small pepper per 700g jar of pickled wild garlic will provide nuclear heat. I don't put pepper. Add vinegar at the rate of 1 tablespoon per 1 liter of wild garlic in brine.

Place in a jar, add vinegar

Cover and leave at room temperature for a day. A day later, a beautiful cool appetizer, pickled wild garlic, is ready.

Quickly made pickled wild garlic

If you want to preserve wild garlic, use sterilized jars. Boil the jars or sterilize them in the microwave (you can see how to do this in the Canning entry). Boil the iron lids separately for 3-5 minutes. After adding vinegar to each jar of wild garlic, screw the lids on tightly. Place the jars with wild garlic upside down, flush against each other. Wrap up and the process of passive pasteurization will continue in the warmth. Throw in the canned pickled wild garlic until it cools completely. So I opened yesterday's jar. Added spice to grilled lavash envelopes with curd and cheese inside. Very fragrant! Moderately spicy! Very tasty.

Ramson (wild garlic) pickled