9 step-by-step recipes for making pickled wild garlic for the winter at home

Many people prefer wild garlic as a substitute for young garlic, as it is juicy and tender. It can be eaten fresh only in the spring, it is also recommended to use it in a processed form, harvested for the winter by placing it in jars, pouring it with a special marinade. You can cook pickled wild garlic at home, having previously studied a wide variety of recipes and choosing a suitable option for yourself.

Pickled wild garlic - the highlight of the festive table

The plant is an excellent alternative to onions and garlic, as it does not have the characteristic pungent taste and is not inferior in useful properties due to its chemical composition. Having prepared pickled wild garlic at home, you can decorate the festive table with new interesting dishes and surprise the guests with a unique flavor combination.

When to harvest and how to prepare forest garlic

The collection of the ground part of the plant is carried out in early April - mid-May. The bulbs ripen only in September. Before manufacturing, it is worth rinsing the plant thoroughly, sorting it out, getting rid of damaged leaves, cutting them off.

Recipes and subtleties of cooking pickled wild garlic

There are many variations of preserving wild garlic for the winter. If you don't want to wait until the cold weather, you can use other cooking methods.

The result is a marinated dish that does not require additional infusion for a long time.

With bay leaves

Components:

• 1 kg of wild garlic;
• 3 laurel leaves;
• 1 liter of water;
• 1.5 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 80 ml vinegar;
• pepper.

Take a look also

The best recipe for pickling cucumbers with bell peppers for the winter

Manufacturing:

1. Rinse and sort out the main ingredient, cut into 3 parts, put in jars.
2. Pour boiling water over, set aside for 10 minutes, drain the liquid and boil, adding spices.
3. Remove from heat, add vinegar and fill the jar and seal tightly.

Cinnamon

Components:

• 1 kg of a fragrant plant;
• 1 liter of water;
• 50 g of salt;
• 50 g sugar;
• 1/3 tsp cinnamon;
• 100 ml of acetic acid.

Actions:

1. Wash and chop the fragrant grass, tamp it tightly into a jar.
2. After dissolving sugar, salt in water, add cinnamon and boil for 3 minutes.
3. Add the resulting solution to the contents in the jar.
4. Pour in vinegar and cork.

Garlic free

List of components:

• 1 kg of wild garlic;
• 700 ml of water;
• 1 tbsp. l. salt;
• 50 ml vinegar.

Step by step recipe:

1. Cut a useful plant, after sorting it out and washing it.
2. Salt, sweeten the water, put the main product in it and cook for 5 minutes.
3. Turn off the gas, add vinegar and transfer to the jar.

No vinegar

Product set:

• 2 kg of wild garlic;
• 6 tbsp. l. sunflower oils;
• 3 liters of water;
• 2 tbsp. l. salt;
• 100 ml of tomato paste.

How to make a blank:

1. Boil the aromatic culture.
2. Drain the water, salt the product, season with oil and paste, stir, leave for 5 hours in the refrigerator.

In korean

Products:

• 300 g wild garlic;
• ½ tsp. salt;
• 10 ml vinegar;
• coriander, cilantro, pepper;
• 2 tbsp. l. oils.

Manufacturing steps:

1. Send the aromatic culture to the stove and boil, filter.
2. Fry in oil, adding spices to taste.
3. Transfer to a glass container, cover and leave in the refrigerator for no more than a day.

Spicy gourmet preparation

Components:

• 800 g wild garlic;
• 3 garlic;
• 6 tsp salt;
• 6 tsp Sahara;
• 100 ml vinegar;
• 1 liter of water;
• spice.

Algorithm of actions:

1. Chop the main ingredient and garlic, fill the jar in layers.
2. Boil water, add spices, pour in vinegar.
3. Pour the finished marinade into a jar, cork.

Take a look also

2 recipes for cooking baked pickled peppers for the winter

Ramson with sourness

Composition:

• 1 kg of aromatic herbs;
• 1.5 tbsp. l. salt;
• 1 liter of water;
• 1 tbsp. l. Sahara.

How to do:

1. Rinse and dry the herb.
2. Salt water, sugar and boil.
3. Send the main component into a deep container, pour the marinade, cover, put the load.
4. After 2 weeks, drain and boil the brine, put in a jar, cork.

With vinegar and oil

Components:

• 500 g wild garlic;
• 200 g carrots;
• 25 g salt;
• 25 ml vinegar;
• 50 ml of sunflower oil;
• spices.

Actions:

1. Grate carrots, chop and blanch the main component.
2. Pour spices into vegetables, pour in vinegar, add heated oil.
3. Send the mass to banks, cork.

With cranberries

Products:

• 1 kg of wild garlic;
• 100 g cranberries;
• 100 ml vinegar;
• 2 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 1 liter of water.

Manufacturing:

1. Pour the fragrant herb with water for 5 hours.
2. Chop, scald the plants with boiling water and tamp them into jars.
3. Boil water, salt, sweeten.
4. Mix the marinade with vinegar and pour into a jar, cork.

Storage rules and conditions

It is recommended to put the workpieces in a dry and dark room with a temperature from 0 to 15 degrees. Store an open snack in the refrigerator for no more than 7 days.

What can be cooked from the workpiece

Such preservation can be an excellent filling for dumplings and pies. It can also be supplemented with salads, snacks and soups. The blank is a delicious side dish for meat.