Homemade pickled ramson: 4 best recipes
Pickled ramson is the first harvest that housewives make for the winter. This plant appears one of the first and departs quickly. Onions and feathers are added to vinaigrette, as well as salads from fresh vegetables. During the spring beriberi, this fragrant herb becomes a real vitamin bomb. Many housewives harvest it for future use. Pickled wild garlic is used as an original seasoning for fish or meat. It is easy to cook, it helps to diversify the diet, can act as a preparation for the winter and always reminds of warm spring days.
Pickled ramson fast
Required Ingredients:
- wild garlic (300 g);
- clean water (0.5 liters);
- garlic (a couple of cloves);
- granulated sugar (1.5 tbsp. l.);
- salt (2 tbsp. l.);
- vinegar (1 tbsp. l.);
- lavrushka + a mixture of peppers.
The process of cooking pickled wild garlic
The stems and leaves must be cut into strips about 1 centimeter long.
Chop the garlic cloves thinly. Put lavrushka and spices on the bottom of the jars. Fill the container with herbs from above.
Boil water in a saucepan, add salt, sugar and seasonings. When the crystals dissolve, pour in the vinegar and boil the liquid.
Fill the jars with hot marinade to the very neck of the neck. Close the lid and allow to cool.
Such wild garlic can not only be eaten in winter, but also on the day of its preparation. Half an hour is enough for it to marinate. After 30 minutes, it can already be served.
Pickled wild garlic with tomato
For a recipe for pickled wild garlic, you will need the following ingredients:
- wild garlic (2 kg);
- tomato paste (4 tbsp. l.);
- water (3 l);
- vegetable oil (100 ml);
- salt (a couple of tablespoons).
Cooking process
Peel the wild onion stalks by cutting off the onions
Divide all the greens into several approximately equal parts. Blanch each in boiling water. The water is slightly salted beforehand. Greens need to be held in water for literally a minute - maximum two. This is done so that bitterness comes out.
If you digest wild garlic, it will turn out to be ugly and mushy. The appetizer will be ruined.
The greens are transferred to a colander and wait until all the liquid is completely drained. Place the dried herbs in a convenient container and add tomato paste, salt and oil. Now you need to mix everything carefully. If salt is low, you can add more.
From above, the container is covered with a lid and transferred to the refrigerator. After about 5 hours, you can safely take a sample.
Ramson with vinegar for the winter
The rates are given based on 1 liter of water:
- table salt (1.5 full tbsp. l.);
- sugar (1 tbsp. l. with a slide);
- table vinegar 9% (4 tbsp. l.);
- peeled wild garlic.
All spices must be diluted in a liter of water and marinade prepared. Vinegar is poured last. The mixture should be cooled to room temperature.
Thoroughly washed jars must be filled with prepared herbs. For convenience, the leaves can be folded into bundles and tied with a regular thread. So they will easily fit into jars vertically and will look like small sheaves.
Pour the marinade on top of the wild garlic and seal. Favorite spices will help to diversify the recipe: lavrushka, dry coriander seeds and peppercorns.
Ramsons with cinnamon
Required Ingredients:
- wild garlic leaves (1 kg);
- clean 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 the preparation of the container. Banks of a suitable size must be thoroughly rinsed and sterilized.
Sort the wild garlic stalks, removing the sluggish and broken ones. After that, the greens are washed under the tap. Now the leaves need to be folded on a linen or paper towel to dry them a little.
The stalks are cut so that they fit easily into the container. Fill each jar with wild garlic.
In parallel, make a marinade for wild garlic from water with spices. Boil the liquid and boil it for a couple of minutes over low heat. All crystals must completely dissolve. Then add vinegar.
Pour the containers with wild garlic with hot liquid, and roll up the lids tightly. For a day or more, hold under a warm blanket so that the blanks cool completely.
All recipes for making pickled wild garlic for the winter are quite simple. The whole process does not take much time and does not require special skills. But the appetizer turns out to be fantastically tasty. In winter, it can be added to first courses and toppings for pancakes and pies. Such greens will add spice to meat dishes. Try it with cold boiled pork or stew, and use as one of the ingredients for a vinaigrette. Will not spoil wild garlic and your favorite fish. Don't be afraid to try new combinations while creating your own signature dishes.
Canned pickled wild garlic - video recipe
https://www.youtube.com/watch?v=BqkG0oR_I7c