Before winter ended, we again began to think about the blanks. In winter, we maintained immunity, reminded ourselves of the tastes of summer, and simply indulged ourselves with all kinds of pickles. With the advent of spring, a new harvesting season began. But what kind of blanks can we talk about when the snow has just melted and the first greens have just begun to appear? Together with the first greens, wild garlic also begins to appear - a plant familiar to many with its light garlic taste and a whole list of vitamins and nutrients. Of course, yearning for greenery over the winter, I want to eat everything fresh only, but it’s useful to prepare wild garlic for the winter, so that in winter I can also replenish the supply of vitamins, maintain strength, good health and good mood.

In order to have time to prepare wild garlic for the winter, you need to know that the leaves and stems of this plant are collected in May - June, you need to have time to do this before the plant begins to bloom. For blanks, you need to use only the freshest, most beautiful leaflets and it is better to process them almost immediately after collection. It is in the young juicy leaves of wild garlic that contains a huge amount of vitamins A and C, which our body so needs during the period of winter colds. In addition to the undoubted health benefits, wild garlic has excellent taste, fresh leaves and stalks, as well as salted, pickled or pickled foods, can be used as food. If you prepare wild garlic for the winter, you can cook delicious soups, salads, cabbage rolls and pies based on it for a whole year. Wild garlic for the winter can be prepared according to a variety of recipes, but most often it is pickled. Try to prepare wild garlic for the winter according to the recipes below, and then, opening a jar filled with bright greens in winter, your home will be filled with freshness and summer aromas.

Pickled ramson

Ingredients:
  2 kg wild garlic,
  1.5 liters water,
  40 gr salt
  1 tbsp 6% vinegar.

Cooking:
Before harvesting the wild garlic for the winter, it is necessary to thoroughly rinse its leaves. It is advisable to do this twice. Then it’s worth deciding in which form you want to see the pickled wild garlic. You can leave the leaves whole or dry them and cut into medium-sized pieces. Bring water to a boil, add salt, mix and add wild leek. Leave to simmer for 2-3 minutes and then transfer the leaves to pre-prepared jars. In the brine in which the leaves were boiled, add vinegar, mix and pour in boiling jars of wild garlic. Close the jars immediately with lids and leave at room temperature until completely cooled.

Garlic marinated with garlic

Ingredients:
  700 gr. ramson,
  1 liter water,
  60 gr salt
  2 cloves of garlic,
  1 bay leaf
  250 ml 9% vinegar
  70 gr. Sahara.

Cooking:
  Harvesting from wild garlic for the winter can become even more beneficial if garlic is added to it, which, in addition to its beneficial properties, emphasizes the acute taste of wild garlic. Wash greens thoroughly 2-3 times and dry. At the bottom of the jar, put the garlic, bay leaf and then lay the wild garlic. Prepare the marinade, to do this, bring the water to a boil, salt, add sugar and vinegar, mix. Pour the leaves of wild garlic with boiling marinade, sterilize the jar for 30 minutes, then roll up the lid.

Wild garlic marinated with mustard

Ingredients:
  ramson stalks,
  1.5 tbsp wine vinegar
  1 tbsp salt
  1 liter water,
  1 tbsp French mustard
  a few peas of black pepper.

Cooking:
  Rinse the wild garlic stems and soak them in cold water for 30 minutes. At this time, you can sterilize jars in which wild garlic will be pickled. Firmly install wild garlic stems in a sterile jar. You need to install the stems vertically. Bring the water to a boil and fill it with wild garlic. Leave the boiling water in the jar for 5 minutes, then pour it into the pan, add salt, pepper and mustard to the water. Bring water to a boil again and boil for 2-3 minutes, then add wine vinegar and immediately remove from heat. Fill the stalks of wild garlic with the resulting marinade, roll up the jars and put upside down. Wrap the jars with a towel and leave in this condition until completely cooled. Tasty, healthy wild garlic for the winter is ready.

Marinated wild garlic with spices

Ingredients:
  700-900 gr. ramson,
  1 liter water,
  50 gr salt
  50 gr Sahara,
  cinnamon,
  cloves
  100 ml table vinegar.

Cooking:
Rinse the leaves and stalks of wild garlic and leave them flooded with water for several minutes. Sterilize the jars at this time. Put wild garlic in prepared jars. Bring water to a boil, salt, add sugar, cinnamon and cloves to taste, you can add other spices. Boil the marinade for 2-3 minutes, then add the vinegar, mix, remove from heat and fill the wild garlic with boiling marinade. Sterilize the cans and roll up the lids.

No less delicious are other blanks of wild garlic for the winter. Whatever method of preservation of wild garlic you choose, it will surely turn out to be very tasty and will retain all its useful properties for a long time. However, it should be borne in mind that not all wild garlic is suitable for preservation, but only the most juicy stems and young leaves.

Salted wild garlic for the winter

Ingredients:
  1 kg wild garlic,
  1 liter water,
  50 gr salt.

Cooking:
  Rinse the ramson well and put it in a jar. Prepare a brine from boiling water and salt. Strain it and let cool. Pour the wild garlic with brine, cover with a wooden circle and set the oppression on top. Foam may appear on the surface, it must be removed and washed off the oppression with a saline solution. After 2 weeks, the jar can be closed and put away in a cold place for storage.

Canned wild leek for the winter with salt

Ingredients:
  1 kg of leaves and stalks of wild garlic,
  500-700 gr. coarse salt, you can sea.

Cooking:
  Rinse the leaves of wild garlic thoroughly, soak in water for 30 minutes and rinse again, then scald with boiling water. Put a layer of wild garlic in a sterile jar, then a layer of salt, again a layer of wild garlic, and so on until you fill the entire jar. Close its lid and store in a cool place.

Ramson in tomato sauce

Ingredients:
  2 kg wild garlic,
  800 ml water,
  200 gr. tomato paste
  2 bay leaves,
  4 tbsp salt
  2 tbsp Sahara,
  4-5 peas of pepper.

Cooking:
  The wild garlic prepared this way for the winter will become a real decoration of your table and will delight loved ones with its unusual taste and aroma. Wash the wild garlic well and scald with boiling water. Bring water to a boil, add 200 gr. tomato paste, several peas of pepper, 2 bay leaves, salt and sugar. Mix well and wait for the brine to boil again. Put the wild garlic in jars and pour boiling brine. Sterilize the jars for 20 minutes, then close the lids.

Canned wild leek for the winter

Ingredients:
  1 kg wild garlic,
  200 gr. tomato paste
  250 ml vegetable oil
  1 tbsp Sahara,
  1 tbsp salt.

Cooking:
Rinse the ramson well, dry it and pass through a meat grinder. To the wild garlic add tomato paste, vegetable oil, sugar and salt. Mix everything thoroughly, put the mixture on fire, bring to a boil and boil for 1 minute. Then immediately put the mixture into sterile jars. 0.5 l Sterilize the jars for 20 minutes, then roll up the lids. Cool at room temperature and store the workpiece in a cool place.

From all these preparations, you can prepare many delicious dishes, add them to salads, meat dishes, soups or pies. Wild garlic is a truly valuable product that has a very short collection period, so have time to make wild garlic preparations for the winter so that you can open the jar at any time, breathe in a refreshing summer aroma and feel a sharp, incomparable taste.

Alena Karamzina

At the end of spring, we can no longer find fresh wild garlic, and so that useful greens were at hand, I decided to salt the wild garlic in the banks for the winter. Without water, brine, vinegar and other additives. Cut, salt and arrange in banks. Young shoots, although more fragrant, but there are only stems, I needed leaves. I waited until bunches with large leaves appeared, and set to work. At first , and then I thought that the wild garlic in the jars would come in handy too.

It’s more convenient for me to store herbs in small containers of 200-300 ml so that they do not stand open for a long time. You can use salted wild garlic like fresh: in meat and vegetable stews, soups, borscht, gravy, sauces. I think that it will fit everywhere except salads. Although probably they are also being prepared, but the expense is large and I do not know whether it is worth procuring it for these purposes.

How to salt wild garlic for the winter in banks - a recipe with step by step photos

• Wild garlic leaves - 200 g;
• common salt (large) - 1 teaspoon with a low slide;
• cans with screw caps.

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

For salting, I will use only leaflets. Before untying the bunches, I cut off the stems (white part), I won’t need them. But you should not throw it away, they can be finely chopped and added to any salad or soup, second. Weighed - it turned out 200 grams. I scooped cold water into the kitchen sink, lowered the wild garlic, left it for a few minutes. Then she washed the greens under a stream of clean water, laid them in a colander.

Leaves must be dried so that they do not have water droplets. You can leave in a colander or on a towel, periodically turning over. But with such drying, the leaves can bind. I made it faster and easier: I shook off the greens, laid them out on a kitchen towel and rolled them into a roll. A few minutes later she turned it around and aired in the air for about ten minutes.

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

Transferred to a deep bowl, sprinkled with coarse salt. Mixed up.

Banks washed in advance with soda, dried, boiled the lid. She filled the jars gradually, laying the wild garlic for the winter in small portions and ramming it tightly. Filled to the very top, under the neck. Immediately spun threaded lids.

From this number of leaves of wild garlic, I got two cans of 200 ml each. each one. I stuffed quite tightly, but not so that everything was compressed.

You need to store blanks in a cool dark place: in the basement, cellar, in the 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 make stocks of healthy greens for the future.

The most ancient and traditional recipe for salting wild garlic is salting using washed pebbles. Now it’s hard for me to explain why stones are needed there, but not a few teeth were broken about them. Now, in the presence of freezers, it is possible to keep the wild leek almost fresh, avoiding lactic acid fermentation. I remember from childhood, when they took such wild garlic from a warm cellar and opened the lid, some young ladies were simply knocked down. Later, methods were opened for salting wild garlic stalks whole, vertically in 3 liter jars with strong brine, which was then thrown away. The best way to harvest, in my opinion, is a salad method of salting followed by freezing. We need 1.5 kg wild garlic.

In late wild garlic, it is necessary to cut off the leaves, finely crush them and dry on paper at room temperature in a dark place. In a week, an excellent dry seasoning for any dishes will be ready. It can be removed in a glass jar, closed with a lid and used in winter.



The stalks of wild garlic must be cut into small pieces and placed in a deep volumetric bowl.



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



Then wild garlic must be carefully packed. For this, plastic dishes with lids are ideal - various buckets and cans. Salt wild garlic is laid out in the washed bucket or jar and rammed a little in it.



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



Wild garlic salting for the winter produced. In winter evenings or closer to spring, when there is a lack of vitamins, we can get a jar of wild garlic and let it melt. She did not experience fermentation, so it has a very pleasant smell of a fresh plant of the garlic family. Put salty wild garlic in a plate. She is especially good with village sour cream. Pictured is the modest table of the reserve captain on February 23, 2010, "Waiting for a hot meal." Salted wild garlic with fragrant vegetable oil is located behind the salad.

Ramson is a plant of the Onion family. It has healing and nutritional benefits. It 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, as well as canned for the winter at home. Pickled ramson is considered the most popular harvest. For those who like it more sharply, it’s worth adopting the Korean appetizer recipe.

Korean wild garlic

Recipe for gourmets and spicy food lovers.

Tip. Persons with gastrointestinal diseases should not eat spicy food.

In order to cook the wild garlic in Korean, you will need several bunches of it, one carrot, seasoning in Korean, 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 the preparation of wild garlic begin with washing and scalding with boiling water. Only after this can we begin the basic process of canning.

• Boiling water should be drained and put the wild leek in a deep container.
• Finely chop the carrots with long strips and lay out to the wild garlic. You can use a special grater.

• The next step is to prepare the spicy sauce. Vinegar, Korean seasoning, sugar and salt must be mixed and poured into a salad.
• Fill it with oil and mix well.
• Put the wild garlic in Korean in banks and leave for a couple of hours. After that, the salad is ready to eat.
• If you want to prepare a salad for the winter, then first you need to sterilize it in a jar and roll it up with a lid.

Pickled ramson

Marinating is a great option on how to preserve the useful and tasty qualities of wild garlic for the winter. To do this, you will need 0.5 kg of wild garlic, 1.5 l of water, 100 g of cranberries, 150 g of table vinegar (9%), 3 tbsp. l granulated sugar and 1.5 tbsp. l salt.

• Ramson rinse and put in pre-sterilized jars.

Tip. Wild garlic must be soaked for several hours in water before cooking. This is done in order to get rid of bitterness.

• Put cranberries on top.
• Then prepare the brine. You just need to add salt and sugar to boiling water. Wait until they dissolve and pour vinegar.
• Ready marinade pour wild garlic and roll banks.

Wild leek

The recipe for salted wild garlic is simple to impossible. You will need 1 kg of wild garlic and 2 tbsp. l coarse salt.

• Ramson needs to be washed and dried.
• Then it should be chopped, but not very finely.
• Add salt and mash well.
• Tamp in sterilized jars and roll up the lid.

Attention! Keep the wild leeks cool. For example, in a refrigerator, basement or cellar.

Salted wild garlic retains its beneficial properties. It can be consumed in its usual form, 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 peas of black pepper and 0.8 liters of water. The cooking procedure is very simple:

• Rinse the plant, scald with boiling water and spread the wild garlic in glass jars.
• Bring the water to a boil.
• Add all remaining ingredients to the water and boil a little.
• Pour the brine into jars of wild garlic and sterilize for a quarter of an hour.
• Twist the cans, turn upside down and cover with a warm blanket.

Fat with wild garlic

An unusual and satisfying recipe using wild garlic. He rarely survives the winter. As a rule, it is eaten immediately after cooking. You will need 0.2 kg of fat, 0.1 kg of wild garlic, as well as salt, pepper and spices (to taste).

• In a meat grinder, scroll lard and wild garlic. You can do this one at a time.
• Add salt, pepper, spices and mix well.
• Put the finished mixture in a jar and put in the refrigerator.
• Appetizing appetizer is ready. She spread bread and use it as a sandwich.

The benefits and harms of plants

The second name for wild garlic is “bear ear”. Many people worry about the benefits and harms of eating this spicy herb. The main properties of wild garlic are bactericidal and fungicidal action. In addition, it positively affects many body processes.

1. Improves the digestive tract.
2. Helps to get rid of worms.
3. Raises immunity.
4. Positive effect on men's health.

But you will have to refuse from eating wild garlic if you have a stomach ulcer, gastritis with an increased level of acidity, cholecystitis or pancreatitis.

Attention! Eat wild leek in moderation. Excessive intake of the plant in food leads to the appearance of 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 are healthy and tasty. Pickled and salted wild garlic are the most popular recipes. Dish in Korean 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 dishes. The plant has useful qualities, but it should be consumed sparingly.

Pickled wild garlic: video

Wild garlic blanks: photos

In early spring wild garlic appears on store shelves. This herbaceous plant resembles young garlic. Due to its amazing taste and many useful properties, it is gaining more and more fans every year. But it is impossible to stock up on fresh wild leek for the whole year, so many housewives harvest it for the future.

Ways of salting wild garlic

Method number 1

Structure:

• Fresh ramson leaves and shoots

Cooking:

1. Wash the leaves and shoots of wild garlic, dry them (you can use a napkin or towel), then cut into pieces 5 cm long.
2. After this, carefully place it in a container with a wide neck. Sprinkle each resulting layer thoroughly with salt. Put the yoke on top.
3. After 2 weeks, take the wild garlic and lay it in jars. Close their lids and put them in the refrigerator.

Method number 2

Structure:

• Water - 1 L
• Salt - 70 g
• Ramson leaves
• Bay leaves, black peppercorns, fresh dill or horseradish to taste

Cooking:

1. First, prepare the brine by adding 70 g of salt to 1 liter of water. Its volume depends on the amount of wild garlic that you want to salt. It is advisable to salt the leaves of grass, since they are more delicate, but stems are also suitable for the winter.
2. Before salting, rinse the prepared leaves very thoroughly under running water, preferably cold and dry them by spreading them on a flat surface on a towel.
3. While the raw material for salting dries, prepare a bay leaf, horseradish or fresh dill, black peppercorns. These ingredients give the product a special flavor. Also, make sure that the preservation cans are sterilized in a water bath in advance.
4. Lay the leaves of wild garlic in layers, alternating a layer of spices, bay leaf and dill. If you want, you can add garlic cloves to taste for pungency. After this, fill the workpiece with brine and close loosely with lids.
5. Leave the jars for a few days, during which remove the resulting foam from the surface. Add brine if necessary.
6. After 14 days, the fermentation process should end, now add the prepared fresh salting solution to the jars and roll them up.
7. Clean in a cool place.

Method number 3

Structure:

• Ramson leaves

Cooking:

1. Rinse the leaves well, dry, chop finely and lay in a wide pan. Sprinkle each resulting layer with salt. Mix everything, put a dish covering the surface and oppression on top.
2. After the wild garlic gives juice, lay it in glass jars and tamp. Leave on for 24 hours. As soon as the mass settles, report it to other banks. For better storage on top of greens, sprinkle a layer of salt.
3. Put the finished wild garlic in the refrigerator.

Harvesting wild garlic for the winter can be carried out not only with the help of pickling, but also using a simpler recipe, where the main ingredient is vinegar. To prepare a pickle for wild garlic, you will need:

Structure:

• Vinegar - 200 g
• Sugar - 2 tbsp. l
• Salt - 1 tbsp. l
• Water - 200 ml
• Bay leaves, cinnamon or cloves, black peppercorns - optional.

Cooking:

1. Prepare the leaves or stalks of wild garlic, sort them and wash.
2. Fold the greens in cold water to soak. Pour boiling water over the jars. After an hour, put the leaves in jars and pour hot brine on top. Then carefully close the covers.
3. Leave for 2 days to settle, and put in a dark and cool place. Banks are best turned over before this.