Simple recipes for cooking wild garlic for the winter
Only a few people know how useful wild garlic is - a wild plant with a garlic aroma and flavor. It contains a large amount of nutrients and vitamins that strengthen the immune system and promote rapid recovery. Recipes for cooking wild garlic for the winter will help to make a healthy and nutritious preparation with excellent taste.
Recipes for cooking wild garlic for the winter in affordable ways
If the preservation method does not include heat treatment, the plant retains a maximum of useful substances.
Canned wild garlic for the winter
Among the recipes for harvesting wild garlic for the winter, the most common is the preservation of green sprouts in salted brine. The garlic-flavored pickled herb is the perfect winter snack.
What you need:
- wild garlic - one bunch;
- salt - 1.5 tbsp. l .;
- sugar - 1 tbsp. l .;
- vinegar - 1 tsp;
- water to taste;
- peppercorns - to taste;
- bay leaf - 2 pcs.
Cooking instructions:
- The first step is to carefully examine the leaves of the wild garlic and remove the spoiled sprouts. Then rinse them well, place on a paper towel and dry.
- While the wild garlic sprouts are drying, sterilize the containers in which the workpiece will be stored. There are several ways to heat the cans: place in an oven, microwave or stand in a water bath. We must not forget about the metal covers. They also need to be boiled separately.
- Next, place the dried leaves in sterile containers and start preparing the brine. Add a liter of water, salt and sugar to a separate bowl. After the liquid has boiled, add the pepper and bay leaves.
- After that, pour the filled jars with boiling brine. Also add one dessert spoon of vinegar essence to each container.
Roll up the filled container, turn it over and cover with a warm blanket. In this form, keep the container until it cools completely. Preservation must be stored in a cool and dark place.
Before preparing wild garlic for the winter, it is worth remembering that you should not add a large amount of spices. They are able to block the garlic aroma and flavor of the plant.
https://www.youtube.com/watch?v=BqkG0oR_I7c
Recipe for wild garlic with lard for the winter
Ramson with bacon is a vitamin, nutritious and simply delicious pasta for making sandwiches. Such a garlic spread will not only help prevent spring vitamin deficiency, but will also act as a fragrant snack on the festive table.
What is required for cooking:
- lard - 200 g.;
- salt and pepper to taste;
- garlic - 7 cloves;
- wild garlic greens - 100 g.
Cooking scheme:
- First of all, prepare the bacon: cut into small slices, sprinkle with salt on all sides and leave under a closed lid for a day. Then remove the remaining salt and pass the bacon through a meat grinder.
- Next, start preparing green sprouts: sort out the wild garlic, rinse well and leave on a paper towel until completely dry.And then also pass through a meat grinder.
- After that, mix the grated mixture with wild garlic with a small amount of spices so that they do not kill the natural garlic aroma of the herbs.
It remains only to place the resulting spicy mass in sterile containers and close. Such preservation will be stored for a year.
How to pickle wild garlic for the winter in Korean
Fans of spicy and savory dishes can close the wild garlic in Korean. This recipe can be used to harvest both leaves and sprouts.
What you need:
- wild garlic - 250 g;
- carrot - 100 g.;
- salt - 30 g;
- sugar - 20 g
- wine vinegar - 40 ml.;
- Korean seasoning to taste.
Preparation:
- The first step is to sterilize the containers in which the wild garlic preservation will be stored.
- Then sort out the greens, and grate the carrots.
- Mix all components in a container and add spices: red and black pepper, coriander, cinnamon and garlic.
- If young shoots were taken for preservation in Korean, they need to be boiled for 2-3 minutes in boiling water.
During cooking, it is extremely important to observe the time of heat treatment of wild garlic shoots. If you overexpose them in boiling water, they become too soft and lose most of the nutrients.
Next, heat the vegetable oil and pour the prepared ingredients with it. After that, it remains to roll up the jars with lids, turn them over, wrap them tightly with a blanket and wait for the containers to cool completely.
It is recommended to store ready-made snacks in jars in a cool place with a minimum amount of light - a pantry, basement or cellar is suitable for this purpose. But if the salad was not hermetically sealed in sterilized containers, then it should be stored exclusively in the refrigerator.