Ramson for the winter: golden recipes with step by step photos. Cheremsha for the winter. The best recipes for blanks Wild garlic blanks recipes

Many people know about this amazing plant only from books and the Internet. But the inhabitants of those places where wild garlic grows use it not only for food, but also for medicinal purposes.

This wild type of onion can be found in the forest zone of the Urals, Siberia, Far East, in the Caucasus. Bear onion, as wild garlic is also called, grows in Northern and Central Europe, in Turkey.

Ramson is valuable in that in the spring it appears one of the first, when nature is still scarce for edible plants. Ramson tastes like garlic, although it belongs to plants of the onion genus. In appearance, wild garlic is similar to lily of the valley, so inexperienced harvesters of this plant should be very careful.

Wild garlic blooms in May, but it should be used for food much earlier - before flowering, while its leaves are tender and juicy. Then they prepare it for medicinal purposes.

Ramson is rich in vitamin C, essential oils, mineral salts and phytoncides. Saponins, mucus, vegetable wax, citric acid, sugars and resinous substances were found in wild garlic leaves.

Ramson has an antimicrobial, antihelminthic, antiscorbutic, diuretic effect. It improves appetite and digestion, helps with flatulence, neurasthenia, heart disease. It is recommended to eat with hypertension, atherosclerosis, as well as with colds.

Many housewives cultivate wild garlic in their personal plots, others follow her into the forest. But you should not collect this plant in armfuls, as in many areas it is listed in the Red Book. But if you prepare one or two jars of canned wild garlic, then it will help you survive the winter cold and cope with colds.

Pickled wild garlic: the subtleties of cooking

• It is best to harvest wild garlic grown in cool conditions - at an air temperature of 12-17 °. In hot weather and minimal watering, wild garlic leaves become less juicy, and their taste deteriorates significantly.
• Preserve young leaves and stems of wild garlic before flowering.
• Marinade for wild garlic is prepared approximately the same as for cucumbers and tomatoes.
• Canned wild garlic both with sterilization and without it.
• To make wild garlic softer in finished form, sometimes it is blanched in boiling water before pickling. To preserve the color after heat treatment, it is immediately cooled under running cold water.
• Since wild garlic itself has a strong smell, it does not need other spicy plants. But sometimes, for more piquancy, peppercorns, cinnamon, and bay leaf are added to the marinade. Delicious wild garlic is obtained with the addition of cranberries, which are also rich in vitamins.

Pickled wild garlic: the first recipe

Ingredients:

• wild garlic - about 1 kg;
• water - 1 l;
• salt - 50 g;
• sugar - 50 g;
• vinegar 9% - 100 ml.

Cooking method

• Wash jars and lids with baking soda. Boil in water or warm in the oven. You can also place them on a kettle and warm them over steam. Then turn over on a towel to keep dust out and let the water drain.
• Sort out young stalks of wild garlic. Remove leaves damaged by insects or animals. Cut off the dried ends of the stems.
• Wash wild garlic thoroughly, changing the water several times, as there is often a lot of sand on it. Put on a sieve and let the liquid drain.
• Cut the wild garlic into pieces 10-12 cm long.
• Place in a colander in small batches, drop into boiling water and blanch for one minute. So that the wild garlic does not boil and turn yellow, quickly cool it under running cold water.
• Prepare the marinade. To do this, pour water into the pan, add salt and sugar. Boil 5 minutes. Cool slightly, then pour in the vinegar. Stir.
• Pour the wild garlic with the marinade. Cover with lids.
• At the bottom of a wide saucepan, place a cloth folded in four or a wooden circle. Put the jars in the pot. Pour hot water up to shoulders. Put on fire. From the moment the water boils, sterilize the jars for 5 minutes.
• Remove from water and seal immediately.
• Turn the jars upside down, place on a flat surface, cover with a blanket. Wait until it cools completely.

Recipe for the occasion::

Pickled wild garlic: recipe two

Ingredients:

• wild garlic - 1 kg;
• water - 700 ml;
• salt - 1 tbsp. l.;
• vinegar 9% - 50 ml.

Cooking method

• Prepare sterile jars with lids.
• Sort out the young stems of wild garlic, cut off the dried tips. Wash in plenty of water. Cut into bite-sized pieces.
• Pour water into the pan according to the norm, put salt. Put on fire. Dip chopped wild garlic into boiling salt water. Simmer on low heat for 4-5 minutes.
• Remove from stove, add vinegar. Stir.
• Arrange the wild garlic in prepared jars. Roll up the lids immediately. Turn upside down, wrap. Leave in this position until completely cooled.

Marinated wild garlic with bay leaf

Ingredients:

• wild garlic - 1 kg;
• water - 1 l;
• salt - 1 tbsp. l.;
• sugar - 1.5 tbsp. l.;
• bay leaf - 3 pcs.;
• black peppercorns - 4 pcs.;
• vinegar (9 percent) - 80 ml.

Cooking method

• Wash half-liter cans of soda in advance. Then boil them in water along with the lids. Turn them upside down on a towel and let the water drain.
• Sort the wild garlic, cutting off the tips of the stems. Rinse thoroughly in cold water. Put on a sieve.
• Cut the stems of wild garlic into 2-3 parts. Pack tightly into jars, but do not tamp.
• Fill with boiling water to the very top. Cover with lids and leave for 15 minutes.
• Put a lid with holes on the neck of the jar and drain the water through it into the pan. Add salt, sugar, bay leaf and pepper. Bring to a boil and boil for 5-10 minutes. Remove from heat, add vinegar and stir.
• Pour the wild garlic with the prepared marinade.
• Seal immediately with sterile caps. Turn the jars upside down, wrap them in something warm. Leave in this position until completely cooled.

Marinated wild garlic with cinnamon

Ingredients:

• wild garlic - 1 kg;
• water - 1 l;
• salt - 50 g;
• sugar - 50 g;
• ground cinnamon - 1/3 tsp;
• vinegar 9% - 100 ml.

Cooking method

• Prepare sterile jars with lids. To do this, wash them thoroughly with soda, and then boil them in water. Or put it in the oven and warm it up well.
• Sort out young wild garlic, remove damaged and wilted stems. Wash the wild garlic thoroughly in plenty of water. Cut as you like.
• Put the wild garlic in jars: tightly, but not crushing.
• Pour water into a saucepan. Put salt, sugar and cinnamon. Stir, bring to a boil over moderate heat. Boil for 2-3 minutes. Pour in the vinegar.
• Pour wild garlic with hot marinade. Seal immediately with lids. Turn over the jars, wrap with a blanket. Wait until it cools completely.

Note to the owner

Jars of pickled wild garlic are stored in a dark, cool place or in the refrigerator.

It can be eaten after a few days, but it is better if the jars stand closed for at least a month. It is served as an independent snack, added to salads, gravy, sauces, used in various dishes instead of garlic.

Ramson is a herbaceous spicy plant similar to wild garlic. The leaves of the plant have a persistent garlic smell and are rich in vitamin C. The herb is used in the preparation of hot dishes, salads, and vegetables. It grows only in spring, so let's talk about how to prepare wild garlic for the winter. It turns out that wild garlic can be salted, fermented and pickled. Here are the recipes.

Marinated wild garlic "Winter's Tale"

For cooking, you need juicy shoots, a little underripe. Unopened leaves will crunch nicely in your mouth.

Ingredients:

• wild garlic greens;
• 1 st. currants;
• 3 art. l. Sahara;
• 3 art. l. salt;
• 150 g of apple cider vinegar;
• drinking water.

Pre-soak the wild garlic leaves in cold water in order to remove the bitter rich aftertaste. At this time, we sterilize jars with a capacity of 0.5 liters.

Boil water in a saucepan, dip the wild garlic in it and after a couple of minutes we take it out with a slotted spoon. Be sure to rinse with cold running water. This will help keep the stems vibrant green and crunchy. Boil currants. Any red or black will do. We put the shoots in jars, randomly throwing berries between them.

We are preparing the marinade. Boil 2 liters of water, adding salt and sugar. At the end of the process, pour in the vinegar and distribute the resulting liquid into jars. Carefully cork, wait for complete cooling and in a cold room. Cheremsha is ready for winter.

Harvesting salted wild garlic for the winter: recipe "Fragrant garlic"

Salted wild garlic can be used as an additive to main dishes, salads, minced meat. The taste of salted grass is very rich, so do not overdo it with the amount.

Ingredients:

• wild garlic;
• salt;
• water;
• currant and horseradish leaves;
• peas of allspice.

We take the ramson stalks washed in running cold water, finely chop. We put in a prepared container, mixing with pepper and sheets of other plants. We prepare the brine for about 2 tbsp. l. salt per 1 liter of water. Boil and leave in a saucepan until completely cooled. We pour the wild garlic. The salting process has begun. After a week, put the mass under the press, put it in clean jars and close it. Be sure to store only in a cold place.

How to prepare pickled wild garlic for the winter, the recipe "Spring sourdough"

Lovers of the sour taste of pickled vegetables will love this recipe. Let's do the sourdough process with wild garlic.

Ingredients:

• wild garlic;
• salt;
• water;
• dill;
• vinegar.

Rinse the wild garlic with water, cut off the roots. We lay the sprouts vertically in jars. We prepare the brine in this proportion: for 1 liter of water, 25 g of salt and 25 g of vinegar. Pour into jars, within 10 days we observe the fermentation procedure. We lower the closed cans into the basement.

Every year, when this juicy vitamin grass appears, we harvest wild garlic for the winter - this is not at all difficult, but it allows us to stock up on vitamins for the entire cold season.

Cheremshi for the winter recipes are not very popular, because not all housewives grow it in their summer cottage. You rarely see it on store shelves. However, we strongly recommend that you prepare it for the winter. To get started, you can try the following cooking variations.

Recipe for pickled wild garlic for the winter

Greens - a couple of kilograms

One and a half liters of water

Acetic acid - a tablespoon

Wash the leaves well. It is advisable to divide the leaves into 2 parts to make it easier to wash. Leaves can be left whole or torn into small pieces. Boil water, salt, stir and add greenfinch. Boil the contents for a couple of minutes, distribute into jars. Pour vinegar into the water where the leaves were boiled, stir, distribute into jars, immediately cover with lids and cool to room temperature.

Marinated wild garlic for the winter: a step by step recipe

Garlic clove - 2 pieces

1 liter of clean water

Sugar - 70 g

Laurel leaf

Acetic acid - 0.25 l

Cherry leaves and stems

Wash the greenfinch thoroughly (it is better to do this at least 3 times). Dry the leaves after washing. Put the garlic at the bottom of the jar, add the lavrushka next, and then the greenfinch. Make a marinade: boil water, salt, add sugar with acetic acid. Pour the leaves with boiling marinade, sterilize the container for half an hour, and then roll up the lids.

Recipe for marinating wild garlic for the winter

greenfinch stalks

Salt, French mustard - one tablespoon each

Litere of water

A few peas of black pepper

Wine vinegar - one and a half tablespoons

Wash the stems thoroughly, soak in cool water. Sterilize the containers where you plan to pickle the greens. Set the stems tightly in an upright position. Boil the water, pour the stems. Leave boiling water in the jar for five minutes. Drain the liquid into a saucepan, add salt, mustard and pepper. Bring the water to a boil again, leave the contents to boil for a couple of minutes. Pour in the boiling marinade, roll up, wrap with a towel, leave in this state until cool.

Marinated wild garlic - recipes for cooking for the winter

Option with spices

You will need:

Greens - 0.9 kg

Litere of water

Table vinegar - 90 ml

Clove with cinnamon

Sugar - 45 g

Wash the stems with leaves thoroughly, fill with water and leave for a few minutes. Sterilize containers. Put them in the prepared container. Boil water, add salt, add granulated sugar, cloves with cinnamon. You can also add other spices. Boil the marinade filling for a couple of minutes, remove from the flame. Pour the contents with boiling marinade filling. Sterilize and screw caps on.

Recipe for pickling wild garlic for the winter

Greens - 1 kg

Litere of water

Salt - 45 g

Thoroughly wash the stems with leaves, transfer to a container. Prepare a brine from salt and boiling water, filter it, and cool. Pour the contents with brine, cover with wooden circles, press down with oppression. Foam may appear on top, which must be removed. After removing the oppression, rinse with saline solution. After a couple of weeks, the container can be covered and transferred to a cool place for later storage.

Variant with tomato sauce

Tomato paste - 0.2 kg

Water - 0.8 liters

Zelenushka - 2 kg

Laurel leaf - 2 pieces

Sugar - 2 tablespoons

Salt - 4 large spoons

Peppercorns - 4 pcs.

Wash the greens, scald with boiling water. Boil water, add tomato paste, throw in a few peppercorns. Add sugar, lavrushka, salt. Mix thoroughly, wait until it boils. Sterilize the containers for exactly 20 minutes, screw on the treated lids.

For the winter, it is worth harvesting such plants that contain the maximum amount of substances necessary to maintain immunity at the proper level. Wild garlic certainly belongs to such plants.

She appears in the spring, and by the end of June she must have time to prepare. Moreover, only selected specimens are subject to harvesting. On the basis of wild garlic leaves in winter, you can cook cabbage rolls, salads, it goes into soups and pies. Its taste qualities are excellent, which makes it, in combination with a huge amount of vitamins, an obligatory candidate for harvesting for the winter period. We will save ourselves from winter colds with the help of delicious pickled wild garlic.

By the way, pickling is the most popular type of wild garlic preparation, but not the only one. Now we will get acquainted with the basic recipes for harvesting wild garlic.

Before starting work, the wild garlic leaves are thoroughly washed, preferably even twice, and dried.

Banks are sterilized.

Ramson in tomato sauce. delicious
Ingredients

Ramson, 2 kg

Tomato paste, 200 g

Salt, 4 tbsp

Black pepper, 4-5 peas

Sugar, 2 tbsp

Bay leaf, 2 pcs

Water, 800 ml

1. We scald the washed wild garlic leaves and leave to drain.

2. Boil the water, throw in the tomato and all the spices, let the marinade boil a little. Boiling and we will spill.

3. Pour the wild garlic laid out in jars with marinade and set for sterilization (20 minutes).

Marinated wild garlic
Ingredients

Ramson, 2 kg

Salt, 40 g

Vinegar 6%, 1 tbsp

Water, 1½ l

1. Boil water with salt, throw wild garlic leaves into it.

2. After cooking for 2-3 minutes, we move it into jars, having fished it out of the water.

3. Add vinegar to the water, boil and pour the brine into jars of wild garlic.

4. Cover with lids and let the jars cool at room temperature.

Ramson for the winter, canned
Ingredients

Ramson, 1 kg

Sugar, 1 tbsp

Salt, 1 tbsp

Tomato paste, 200 g

Vegetable oil, 250 ml

1. We grind wild garlic leaves in a meat grinder.

2. Stir the gruel with tomato, butter, put salt and sugar.

3. We heat to a boil, cook for a very short time - 1 minute. Immediately transfer to ½-liter jars, sterilize for 20 minutes and roll up.

Garlic marinated in jars
Ingredients

Ramson, 700 g

Garlic, 2 cloves

Salt, 60 g

Sugar, 70 g

1 bay leaf

Vinegar 9%, 250 ml

Water, 1 l

Garlic very successfully complements the sharp taste of wild garlic itself, and its ability to resist colds only increases from its addition.

1. Put 1 bay leaf, garlic, and wild garlic on top in each jar.

2. Cook the marinade and pour into jars.

3. Sterilize ½ hour, roll up.

Wild garlic stalks with mustard, marinated
Ingredients

Ramson, stems

Salt, 1 tbsp

French mustard, 1 tbsp

Black pepper, a few peas

Wine vinegar, 1½ tbsp

Water, 1 l

1. My stems and soak for ½ hour. We take it out of the water, let it drain.

2. We install the stems in jars upright, tightly, and pour boiling water over them.

3. After 5 minutes, pour boiling water into a saucepan, salt it, put mustard and pepper.

4. Boil for 2-3 minutes, pour vinegar and remove from heat.

5. Fill jars with marinade stems and roll up. Let them cool themselves, and we turn them over and leave them.

Salty wild garlic for the winter
Ingredients

Ramson, 1 kg

Salt, 50 g

Water, 1 l

1. We place the washed and dried wild garlic in a jar or saucepan.

2. Prepare the brine by boiling water with salt. Strain it and refrigerate.

3. Fill the wild garlic with brine and fit oppression on top.

4. We look after wild garlic for 2 weeks. If foam appears, remove it and wash the circle with salt water along with oppression.

5. When 2 weeks have passed, we transfer the wild garlic to the refrigerator by placing it in a closed jar.

Ramson for the winter, canned with salt
Ingredients

Ramson, stems with leaves, 1 kg

Coarse salt or sea salt, 500-700 g

1. Soak the washed wild garlic for ½ hour. Rinse again, scald with boiling water at the end.

2. Put the wild garlic in layers in a jar, sprinkling with salt - until the jar is full.

3. Cover the jar with a lid and put it in the cold.

Wild garlic with spices, marinated
Ingredients

Ramson, 700-900 g

Sugar, 50 g

Salt, 50 g

Table vinegar, 100 ml

Carnation

Water, 1 l

1. Washed wild garlic, after soaking for several minutes in cold water, lay out in prepared jars.

2. Cook the marinade for 3 minutes from the ingredients provided in the recipe. With spices, we decide which ones to exclude, which ones to add. Pour in the vinegar and stop boiling.

3. Fill the wild garlic with marinade, sterilize the jars and roll them up.