With the arrival of spring, zealous housewives again begin to think about preparations for the winter. The first vegetable to open the new season in April is wild garlic or wild garlic. It is very useful to eat it fresh, but it is imperative to pickle wild garlic for the winter in order to be able to treat guests and family with this delicious vitamin seasoning.
Ramsons, also called wild garlic or bear onions, belong to the onion family, but they smell like young garlic. Surprisingly, in terms of phytoncide content, it exceeds garlic by 3 times, and vitamin C in it is 10 times more than in lemon. In addition, wild garlic contains essential oil, alliin glycoside, ascorbic acid, fructose, protein, carotene, lysozyme, and other useful micro- and macroelements. Ramson has antiscorbutic, anti-inflammatory, antimicrobial, antihelminthic, anti-sclerotic properties, which means that it is simply necessary to use it for the prevention of various diseases.
How to cook pickled wild garlic
Each housewife has her own proven recipe for preparations for the winter, but not all of them retain the beneficial properties of wild garlic equally well. That is why it is necessary to pickle wild garlic in compliance with all the requirements for this process. To make the seasoning as tasty and fortified as possible, you need to take the freshest shoots with not completely blooming leaves.
First you need to prepare the leaves. To do this, they are carefully washed and poured with cool boiled water for 1-2 hours. As soon as the water acquires a characteristic pungent taste, it is drained and replaced with fresh water. Then they begin to prepare the marinade. To marinate 300 g of wild garlic, you need to heat 1 liter of water to a boil, then add 2 tbsp. tablespoons of salt and 2 tbsp. tablespoons of sugar. After that, the marinade is cooled a little and 100 g of table vinegar is added there.
Bunches of wild garlic are carefully placed in carefully sterilized jars, placing them with their white legs up. You can use half-liter and liter cans, picking them up to the size of the beams. Then the jars are poured with marinade, sterilized for 5 minutes and tightly rolled up with lids.
Fans of more spicy seasonings can cook Korean wild garlic. For this dish, it is necessary to mix sugar, water, rice vinegar in equal proportions, add salt, Korean spices (1 tablespoon each) and 1.5 teaspoons of red pepper to them. Then you need to pour the wild garlic with marinade, but do not roll up the jars, but simply cover them with tight lids and put them in a cold place for 5-7 days.
What to serve pickled wild garlic
This seasoning goes well with any meat and poultry. You can also offer it to your first course or use it to prepare a variety of side dishes. If you plan to serve wild garlic on the table as a separate dish, then put 2 tablespoons of cranberries in a jar of pickled wild garlic.
