How to pickle wild garlic

An amazing plant - wild garlic, listed in the Red Book in many areas, has long been used by residents of the Caucasus, as well as the Ural and Siberian regions, not only for food, but to treat many ailments. The period for its collection is short - about a month in the very early spring, so this herb has long been harvested for the winter in all possible ways. Pickled wild garlic is the most popular of all preparations, probably because it retains its unique taste and aroma to the maximum extent. Yes, and useful substances are also preserved, although not completely.

Is it possible to pickle wild garlic?

Perhaps doubts about whether it is possible to pickle wild garlic at home arose due to its delicate and at the same time very aromatic greenery. It seems that it is unlikely to withstand any heat treatment and still retain its qualities.And the hard and even coarse thin greenish stems, sold in the markets of large Russian cities under the name of pickled wild garlic, are in fact nothing more than pickled arrows of ordinary garlic.

But pickling wild garlic at home is not at all difficult, the main thing is to understand how to do it correctly, because for young stems, for blossoming leaves, and for onion-boots, there is its own preparation recipe. Moreover, you can pickle not only stems and leaves, but also buds and even wild garlic inflorescences.

The benefits and harms of pickled wild garlic

It is not for nothing that wild garlic is considered an amazing plant, because, having a distinct garlic aroma, this herb is one of the varieties of wild perennial onions. People most often call it a bear bow or a flask. But the most surprising thing is that in the taste of this herb there is no particular bitterness or acridity, which is usually characteristic of garlic and onions. And at the same time, its phytoncides have twice the activity of garlic. After all, it is enough to just chew the young stem for about two minutes to ensure complete sterilization of the oral cavity and nasopharynx.

Traditional healers have long known and used its healing properties. It is considered an indispensable remedy in the treatment of purulent wounds and all kinds of poisoning. Acts as an effective means for the prevention of tuberculosis and for the general strengthening of the body during the period of spring vitamin deficiency.

The composition of wild garlic leaves and stems is very rich in all kinds of useful substances: essential oils, vitamins, mineral salts, saponins, mucus, resinous substances, vegetable wax and, of course, phytoncides.

Thanks to such a rich composition, even in official medicine this herb is used for lack of appetite, general weakness, and disorders of the stomach and intestines.

It has pronounced:

• anthelmintic;
• antiscorbutic;
• antimicrobial;
• diuretic actions.

In former times, it was believed that no herb had such a strong blood purifying effect as wild garlic.

Its use is also effective for atherosclerosis, high blood pressure, neurasthenia and heart disease. Some experts even believe that wild garlic is currently superior in effectiveness to garlic, since the beneficial properties of the latter may have lost some of their original strength over the thousand-year history of cultivation.

All these beneficial properties are preserved in pickled wild garlic. Only in those recipes where heat treatment is present does the vitamin C content decrease.

True, there are also restrictions on its use, especially in pickled form. People suffering from:

• gastritis with high acidity;
• stomach ulcer;
• cholecystitis;
• pancreatitis;

In addition, only moderate consumption of this herb will benefit. With too large doses, stomach upsets, migraines, insomnia and swelling may occur.

Calorie content of pickled wild garlic

Pickled wild garlic has a very low calorie content - about 36 kcal per 100 g of product.

How to pickle wild garlic correctly

Pickling wild garlic can be done in several ways: without heat treatment (classic recipe), with boiling, with or without sterilization, or by the double-pouring method. The composition of the marinade also depends on the specific recipe, as well as on what specific part of the wild garlic is marinated. In the traditional version, only water, vinegar, salt and sugar are used for the marinade. Spices and seasonings should not be overused when pickling wild garlic, so as not to interrupt the natural aroma of the herb. Most often, celery, chervil, parsley, dill, bay leaf and black peppercorns are used as spices.

Whatever recipe is chosen for pickling, the general scheme for preparing wild garlic for the process is as follows.

All its parts are first briefly soaked in cool water to separate all natural contaminants: sand, soil, dust. Then they are washed under running water or the water in the soaking container is changed several times until it becomes completely clear.

Then the grass is sorted, mercilessly removing all wilted or damaged parts.

At the next stage, the greens must be thoroughly dried, spread out in a small layer on paper or linen towels.

Pickling jars must be washed using a soda solution and then sterilized in any convenient way. It is also necessary to sterilize the lids for sealing the workpieces.

Classic recipe for pickled wild garlic

It’s not difficult to pickle wild garlic according to the classic recipe, but this preparation retains absolutely all the beneficial properties of fresh herbs.True, it should only be stored in the refrigerator or other similar cold and dark place.

You will need:

• 1 liter of water;
• 3 large bunches of wild garlic stems and leaves;
• 4 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 4 tbsp. l. 9% table vinegar;

The following is a step-by-step description of the recipe for pickled wild garlic for the winter while preserving all its healing properties.

1. The grass is sorted, washed, dried and cut into pieces 5-6 cm long.
2. Dissolve salt and sugar in water, heat until boiling, add vinegar.
3. Boil for about 5 minutes and, after removing from heat, cool to + 35-40 °C.
4. While the marinade is cooling, jars with lids are prepared for canning: washed and sterilized.
5. Dried and chopped wild garlic is placed tightly in sterile jars and poured with cooled marinade so that it completely covers all the greens.
6. Cover with lids and leave for 5-8 days in a cool place.
7. If a film appears on the surface during fermentation, it is removed.
8. After a week, fresh marinade is added to the jars and, tightly closed with plastic lids, placed for storage in a cold place with a temperature of 0 to + 5 ° C.

Pickled wild garlic is stored in such conditions for about 1 year.

How to marinate wild garlic with garlic at home

Wild garlic and garlic are usually marinated in small jars, 250-400 ml.

You will need:

• 700 g of grass;
• 3 cloves of garlic;
• 70 g salt;
• 60 g sugar;
• 1 liter of water;
• 250 ml vinegar 9%;
• 1 bay leaf;
• 3 black peppercorns.

Manufacturing:

1. Place a pea of ​​black pepper, a piece of bay leaf, 1 clove of garlic and prepared wild garlic into sterile jars.
2. A marinade is made from water, salt, sugar and vinegar and poured into jars.
3. Sterilize for about a quarter of an hour and roll up with sterile lids.

You can store such a preparation for 1-2 years in a regular kitchen pantry. It is only desirable that it be dark and the temperature should not rise above + 24 °C.

Recipe for pickling wild garlic with cranberries

This recipe is very similar in preparation technology to the previous one, but the addition of cranberries allows you to do without sterilization at all.

You will need:

• 500 g of young wild garlic stems;
• 100 g cranberries;
• 1.5 liters of water;
• 150 ml table 9% vinegar;
• 3 tbsp. l. granulated sugar;
• 1.5 tbsp. l. salt.

Manufacturing:

1. The sprouts are washed, dried and cut so that their height completely fits into the prepared jars.
2. Sterilized jars are filled with wild garlic sprouts and washed and sorted cranberries.
3. After dissolving sugar and salt in boiling water, add table vinegar.
4. Boiling marinade is poured into jars of wild garlic and cranberries and immediately sealed hermetically for the winter.

You can store this recipe in a cool, dark place for a year.

How to pickle wild garlic leaves at home

Oddly enough, it is the unfolded wild garlic leaves that are far from the most tender, especially in comparison with young sprouts. Therefore, a special marinating method is used for them.

You will need:

• 1 kg of wild garlic leaves;
• 40 g salt;
• 1.5 liters of water;
• 2 tbsp. l. vinegar 9%.

Manufacturing:

1. The leaves, as usual, are thoroughly washed or simply cut off from the stems.
2. Dry and cut into large strips.
3. Water is heated to boiling and salt is dissolved in it.
4. Place the chopped leaves in boiling water and cook for no more than 1.5-2 minutes.
5. Using a slotted spoon, remove the leaves from the brine and distribute into sterile jars.
6. Vinegar is added to the brine, brought to a boil and the resulting marinade is poured over the greens in the jars.
7. Screw on the boiled lids and allow the jars to cool at room temperature.

Store in a cellar or basement for no more than 1 year.

Pickled wild garlic stems

The recipe described below is especially suitable for pickling individual stalks of wild garlic, the leaves of which have been specially trimmed. In the same way, you can pickle young sprouts without leaves, but in this case you should use less vinegar.

You will need:

• 800 g wild garlic stems;
• 1 liter of water;
• 1 tbsp. l. dry mustard;
• 1 tbsp. l. salt;
• a few black peppercorns;
• 3 tbsp. l. wine vinegar.

Manufacturing:

1. The stems are thoroughly washed to remove dirt and soaked for 1-2 hours.
   Comment! For young sprouts, you can skip the soaking stage.
2. Place the stems tightly vertically in jars and pour boiling water over them.
3. Leave for 10-12 minutes with the lid closed.
4. Covering the jars with lids, drain the water from all the jars, heat it to + 100 °C and dissolve salt and mustard in it.
5. Then vinegar is added and the hot marinade is poured over the laid stems.
6. They immediately roll up the jars of pickled wild garlic for the winter, turn it upside down and cool it like that.

Can be stored for a year in a regular dark pantry at a temperature not exceeding + 20 °C.

Pickling wild garlic buds and flowers

The buds and flowers of this medicinal plant are pickled using a similar principle. In addition to preserving all the above-mentioned beneficial properties, they can serve as a decoration for salads, as well as some main courses.

You will need:

• about 300 g of wild garlic buds or flowers;
• 150 ml wine vinegar;
• 8 g salt;
• 50 g sugar;
• 1 bay leaf;
• 1 star anise.

Manufacturing:

1. Buds and inflorescences are cut from the stems with scissors, carefully washed and dried.
2. Place in small sterile jars.
3. Prepare a marinade from all remaining ingredients.
4. When boiling, pour it over buds or flowers and immediately roll up the jars for the winter.

The workpiece should be stored in a cool place without light. The buds can last for about a year; the flowers are best consumed within 7-8 months.

Homemade wild garlic, marinated in Korean style

This amazing appetizer will especially appeal to lovers of spicy dishes. However, it should be used with caution by people with gastrointestinal problems.

You will need:

• 300 g of wild garlic stems and leaves;
• 1 medium sized carrot;
• 1 clove of garlic;
• 1 tsp. salt;
• 1 tsp. Sahara;
• 1 tsp. Korean seasonings (ground coriander, red pepper, paprika, cloves, ginger, nutmeg, sugar, salt);
• 4 tbsp. l. vegetable oil;
• 2 tbsp. l. wine vinegar.

Manufacturing:

1. The leaves and stems are traditionally washed and dried, after which the leaves are cut into strips.
2. Carrots are also chopped into strips or grated on a special grater.
3. Mix carrots and wild garlic.
4. Garlic is crushed using a special crusher;
5. In a separate container, mix vinegar, sugar, salt, garlic and Korean seasoning.
6. Add oil and mix thoroughly again.
7. Pour the prepared spicy sauce over chopped vegetables and herbs.
8. Place in clean, dry jars and sterilize in boiling water. 0.5 liter cans – 10 minutes, 1 liter cans – 20 minutes.
9. Roll up with sterile lids and store in a cool place for 6 months.

Recipe for wild garlic marinated with cinnamon for the winter

Another interesting recipe that is more suitable for lovers of everything sweet.

You will need:

• 800 g wild garlic;
• 40 g salt;
• 80 g granulated sugar;
• 100 ml apple cider vinegar;
• 1 liter of water;
• 1/3 tsp each ground cinnamon and cloves.

Manufacturing:

1. The wild garlic prepared in the traditional way is placed in jars.
2. Water is boiled, sugar, salt and spices are added to it.
3. At the last moment, add apple cider vinegar.
4. The jars are filled almost to the neck with boiling marinade and immediately screwed on.

Store the workpiece in a cool place. To be able to store it in room conditions, it is subjected to additional sterilization for 10 minutes.

What can be prepared from pickled wild garlic?

Pickled wild garlic is most often consumed as a separate snack for meat and fish dishes and cheese. It can also be added to a variety of salads and soups. Pickled wild garlic with butter is often added to pasta and side dishes of vegetables or cereals.

When crushed, it can add a spicy note to any sauce.

Conclusion

Pickled wild garlic is an excellent preparation that can serve not only as a snack, but also as a healing remedy for many diseases. The main thing is to use it wisely and not get carried away by its attractive aroma.

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