How to salt wild garlic

Salting wild garlic at home is not at all difficult. The main thing is to know how to do it correctly. It is better to collect wild garlic for pickling in the period from late spring to early summer. There should be no flowers on the plant. Pickled wild garlic has a spicy taste, somewhat reminiscent of garlic.

Is it possible to salt wild garlic?

Salting wild garlic at home is not only possible, but also necessary. The result is a flavorful snack, and the plant retains its healing properties for a long time.

There are many recipes for pickling wild garlic. The preparation is made using a hot, dry method. They make a snack with the addition of herbs, cinnamon, tomato sauce, garlic or lard.

The benefits of salted wild garlic

Salted wild garlic can bring both benefit and harm. This unique plant contains many vitamins and beneficial microelements.

Beneficial properties of salted wild garlic

1. Improves the functioning of the digestive system, activates the production of gastric juice.
2. Renews blood composition.
3. Increases appetite.
4. Used for colds, rheumatism, intestinal infections and purulent diseases.
5. It has tonic, bactericidal and antiscorbutic properties.
6. Reduces blood pressure and prevents the formation of cholesterol plaques.
7. Stimulates metabolic processes in the body.
8. Strengthens the nervous system.
9. An excellent remedy for vitamin deficiency, drowsiness, fatigue and tiredness.

The beneficial properties of salted wild garlic do not become weaker even with long-term storage.

How to pickle wild garlic at home

Wild garlic is salted in brine with various additives. The easiest way to prepare the plant is to cut it into small pieces, sprinkle with salt, mix and place in jars.

You can salt not only the stems, but also the leaves, which can even be served on the festive table as a main dish.

The preparation will acquire a bright taste and rich aroma if you add various spices to it. Dill and bay leaves will make the pickling beautiful. If you want it spicy, add garlic. Clove buds add piquancy.

You can change the amount of spices depending on your taste preferences. Add as much salt as specified in the recipe, otherwise there is a risk that the product will not last long.

Hot pickling of wild garlic

An easy-to-prepare recipe for canning wild garlic. For pickling you only need water, salt and the main ingredient.

Ingredients

• 1 kg of wild garlic;
• 1 liter of spring water;
• 50 g table salt.

Cooking method:

1. Rinse the main ingredient thoroughly and place in a suitable container, preferably a wide pan.
2. Dissolve the salt in water and boil.Filter the resulting brine through cheesecloth, folding it several times. This will get rid of the sediment that formed after the salt dissolved.
3. Pour hot brine over the stems, place a plate on top and place pressure on it.
4. Leave it to pickle right in the room. The foam that forms on the surface is removed with a spoon.
5. Salting time is 2 weeks. It is important to periodically check the greens for salt by tasting the pulp. Place the finished product in jars and store in the refrigerator or take the container to the basement.

How to salt wild garlic using the dry method

Wild garlic leaves are salted dry and then added to prepared dishes. Thanks to minimal heat treatment, all nutritional and taste qualities are preserved.

Ingredients:

• 50 g coarse rock salt;
• 1 kg of wild garlic.

Cooking method:

1. The leaves are thoroughly washed, each one unwrapped. Place in a sieve and leave to drain all the liquid.
2. Cut the plant into not too large strips, 2 cm thick.
3. The chopped greens are lightly crushed, sprinkled with salt and ground. Place in sterile jars, compacting well so that there are no voids. The lids are boiled and rolled into the container. Sent for storage in a cool room.

How to salt wild garlic with herbs and cinnamon directly in jars

In this case, cinnamon will add piquancy, and greens will make the preparation bright and appetizing.

Ingredients:

• 100 ml table vinegar;
• 900 g wild garlic;
• to taste cloves, herbs and cinnamon;
• 1 liter of filtered water;
• 50 g each of fine sugar and table salt.

Cooking method:

1. The stems and leaves of the plant are thoroughly washed, left for a few minutes, filled with clean water. Banks are sterilized in any convenient way.
2. The main ingredient is placed in prepared glass containers. The water is brought to a boil, salted, and the remaining spices and herbs are added. Boil the marinade for 3 minutes, add vinegar, stir and remove from heat.
3. Boiling marinade is poured into jars of wild garlic. Roll up hermetically with lids, having previously boiled them.

Pickling wild garlic with cherry and currant leaves

The preparation turns out piquant and aromatic, thanks to the addition of cherry and currant leaves. It is important that they are freshly picked, without damage or stains.

Ingredients:

• wild garlic stems;
• 50 g rock salt;
• cherry leaves;
• 1 liter of filtered water;
• dill seeds and branches;
• peppercorns;
• spices.

Cooking method:

1. The stems of the plant are washed well under running water. Lay out on a towel and dry. The same procedure is performed with the leaves of fruit trees.
2. Lay wild garlic stems, currant leaves, cherries and other ingredients in sterile glass containers.
3. Dissolve salt in water and bring to a boil. Pour the contents of the container and leave for 2 weeks at room temperature. The foam that will form on the surface is removed with a spoon.
4. At the end of the fermentation process, brine is added to the jars and rolled up.

How to pickle wild garlic at home: recipe with vinegar

The addition of vinegar makes the pickling process much easier. The preparation has a spicy taste.

Ingredients:

• 50 g fine sugar;
• 1 tbsp. filtered water;
• 30 g rock salt;
• 210 ml table vinegar.

Cooking method:

1. The shoots and leaves of wild garlic are washed under running water, filled with clean water and left for an hour.
2. The prepared greens are placed in jars, compacted tightly. Combine water with vinegar, sugar and salt.Place on the fire and boil for 3 minutes from the moment of boiling. Fill the contents with brine, seal it tightly, turn it over and leave at room temperature for 2 hours.

Salted wild garlic and lard salad for the winter

This snack option can be used for sandwiches, added to first courses, salads, or baked with it.

Ingredients:

• spices;
• 30 g rock salt;
• 200 g wild garlic;
• 400 g lard.

Cooking method:

1. First of all, rub the lard with salt. Place it in an enamel container, cover with a lid and leave for a day.
2. After the allotted time, excess salt is removed from the lard, and the product itself is cut into pieces.
3. The greens are rinsed and chopped into small pieces. Together with lard, they are twisted in a meat grinder.
4. The mass is thoroughly stirred and placed in sterilized glass containers. Roll up hermetically boiled lids. Store the snack in the refrigerator for no longer than a year.

Recipe for pickling wild garlic with dill and horseradish

A savory snack will warm you up in the cold winter and replenish the lack of nutrients in the body. It is consumed immediately after preparation, but it is advisable that it sits for several months, so it will be much tastier.

Ingredients:

• 1 liter of spring water;
• 3 parts wild garlic;
• 70 g rock salt;
• 1 part dill and horseradish root;
• peppercorns;
• Bay leaf.

Cooking method:

1. The leaves of the plant are sorted, selecting only intact specimens without damage. Rinse thoroughly under running water and dry, laying on a towel.
2. Horseradish root is washed, peeled and chopped. Dill greens are rinsed and cut into pieces. Wild garlic leaves are placed in sterile dry jars, alternating with dill, horseradish and bay leaves.
3. A wooden circle is placed in the throat and oppression is placed on top. After some time, the fermentation process will begin. The foam is periodically removed with a spoon, and the oppression is washed in a salt solution.
4. After 2 weeks, the oppression is removed, brine is added and the jars are sealed with boiled lids. Sent for storage in a cool, dark place.

Pickling wild garlic for the winter in tomato sauce

This recipe makes a very tasty snack that can be enjoyed at any time of the year. It is prepared simply, from simple and affordable products.

Ingredients:

• 50 g fine sugar;
• 2 kg of wild garlic leaves;
• 120 g rock salt;
• 800 ml spring water;
• 2 laurel leaves;
• 200 g tomato paste;
• peppercorns.

Cooking method:

1. The leaves of the plant are thoroughly washed, filled with clean water and left for an hour. Lay out on a paper towel and dry.
2. Boil water, add all the ingredients and tomato paste. Boil the mixture for 3 minutes and remove from the stove.
3. The leaves are packaged in glass containers, having previously sterilized them. Pour hot brine and cover with lids. Place the container in a wide pan, lining the bottom with a towel. Pour hot water up to the hanger and sterilize over low heat for 20 minutes. Carefully remove the containers, seal them hermetically and store them in a cool room.

Canned wild garlic: recipe with garlic

The preparation will acquire a rich aroma and bright taste if you add various spices to the main ingredient. Garlic will add spice. Dill and bay leaves add flavor and beautiful color.

Ingredients:

• 4 buds of cloves;
• 500 g young wild garlic;
• 4 bay leaves;
• 100 g rock salt;
• 1 bunch of dill;
• 1 liter of filtered water;
• 4 peppercorns;
• 10 g granulated sugar;
• 1 clove of garlic.

Cooking method:

1. First of all, prepare the brine. Place the water in a saucepan on the stove, add sugar and salt, boil for a couple of minutes and cool slightly so that the boiling liquid does not cook the young leaves.
2. The main ingredient is washed, selecting only whole specimens, without damage or signs of spoilage. The plant is cut into small pieces and placed in sterile, dry glass containers.
3. Place chopped dill, bay leaves, clove buds, peeled and sliced ​​garlic, and peppercorns on top of the filled containers.
4. The contents are filled with prepared brine and the jars are sealed with boiled lids.

Rules for storing salted wild garlic

Canned pickled greens are stored in cool rooms where there is no access to sunlight. If the workpiece is covered with nylon lids, it is stored in the refrigerator.

Conclusion

Even a novice housewife can salt wild garlic at home, because the process itself is simple and does not require any special skills. The result is a delicious and healthy snack that can be eaten at any time of the year.

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