How to pickle a pine tree

An amazing plant – wild garlic, listed in many areas in the Red Book, has long been used by the inhabitants of the Caucasus, as well as the Ural and Siberian regions, not only for food, but for the treatment of many ailments. The period of its collection is short – about a month in the very early spring, so this grass 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. 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 appeared due to its delicate and at the same time very fragrant greens. It seems that it is unlikely to withstand any heat treatment and retain its qualities. And the tough and even rough thin greenish stems sold in the markets of large cities under the name of pickled wild garlic are actually nothing more than pickled arrows of ordinary garlic.

But pickling wild garlic at home is not difficult at all, the main thing is to understand how to do it right, because for young stems, and for blossoming leaves, and for onion boots, there is their own recipe for harvesting. 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

Ramson is not in vain considered an amazing plant, because, having a distinct garlic aroma, this herb is one of the varieties of wild perennial onions. In the people, it is most often called a bear bow or flask. But the most surprising thing is that the taste of this herb does not feel any particular bitterness, not causticity, which is usually characteristic of both garlic and onions. And at the same time, its volatile production has twice the activity of garlic. After all, it is enough just to chew on a 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 tool in the treatment of purulent wounds, with all kinds of poisoning. It acts as an effective remedy for the prevention of tuberculosis and for general strengthening of the body during the period of spring beriberi.

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 in the absence of appetite, general weakness, and disorders of the stomach and intestines.

It has pronounced:

• antihelminthic;
• antiscorbutic;
• antimicrobial;
• diuretic actions.

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

Its use is also effective in 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 over the thousand-year history of cultivation could lose some of their original strength.

All these useful properties are preserved in pickled wild garlic. Only in those recipes where heat treatment is present, the content of vitamin C is reduced.

True, there are restrictions in its use, especially in pickled form. You should not introduce it into your diet for people suffering from:

• gastritis with high acidity;
• peptic ulcer of the stomach;
• cholecystitis;
• pancreatitis;

In addition, only moderate use of this herb will bring benefits. At too high doses, indigestion, migraines, insomnia and the appearance of puffiness are possible.

Calorie 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

Wild garlic pickling can be done in several ways: without heat treatment (classic recipe), with boiling, with or without sterilization, by double pouring. The composition of the marinade also depends on the specific recipe, as well as on which particular 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 abused 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 with allspice 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, earth, dust. Then they are washed under running water or the water in the soaking container is changed several times until it becomes completely transparent.

Then the grass is sorted out, ruthlessly removing all withered or spoiled 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. Also be sure to sterilize the lids for sealing blanks.

Classic pickled wild garlic recipe

Pickling wild garlic according to the classic recipe is not difficult, but such a preparation retains absolutely all the beneficial properties of fresh grass. True, it must be stored only in the refrigerator or in another similar cold and dark place.

You need:

• 1 L of water;
• 3 large bunches of stems and leaves of wild garlic;
• 4 Art. l salts;
• 1 Art. liter. sugar;
• 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. Salt and sugar are dissolved in water, heated to a boil, vinegar is added.
3. Boil for about 5 minutes and, removing from heat, cool to + 35-40 ° C.
4. While the marinade is cooling, jars with lids are prepared for canning: they are washed and sterilized.
5. Dried and chopped wild garlic is tightly packed 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. A week later, fresh marinade is added to the jars and, tightly closed with plastic lids, they are stored in a cold place with a temperature of 0 to + 5 ° C.

Store pickled wild garlic in such conditions for about 1 year.

How to pickle wild garlic with garlic at home

Wild garlic with garlic is usually marinated in jars of small volume, 250-400 ml.

You need:

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

Manufacture:

1. In sterile jars, lay out a pea of ​​black pepper, a piece of bay leaf, 1 clove of garlic and prepared wild garlic greens.
2. Marinade is boiled from water, salt, sugar and vinegar, jars are poured into them.
3. Sterilize for about a quarter of an hour and roll up with sterile lids.

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

Recipe for pickling wild garlic with cranberries

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

You need:

• 500 g of young wild garlic stalks;
• Xnumx C cranberries;
• 1,5 L of water;
• 150 ml of 9% table vinegar;
• 3 Art. l sugar;
• 1,5 Art. l salt.

Manufacture:

1. The sprouts are washed, dried and cut so that they are completely included in the prepared jars in height.
2. Sterilized jars are filled with wild garlic sprouts and washed and sorted cranberries.
3. After dissolving sugar and salt in boiling water, table vinegar is added.
4. Boiling marinade is poured over wild garlic with cranberries in jars and immediately hermetically rolled up for the winter.

You can store the workpiece according to this recipe in a cool place without light for a year.

How to pickle wild garlic leaves at home

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

You need:

• 1 kg wild garlic leaves;
• 40 g salt;
• 1,5 L of water;
• 2 tbsp. l. vinegar 9%.

Manufacture:

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 a boil, salt is dissolved in it.
4. Sliced ​​leaves are placed in boiling water and boiled for no more than 1,5-2 minutes.
5. Remove the leaves from the brine with a slotted spoon and distribute them in sterile jars.
6. Vinegar is added to the brine, brought to a boil and the greens in jars are poured with the resulting marinade.
7. Tighten the boiled lids and allow the jars to cool at room temperature.

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

Pickled wild garlic stalks

The recipe described below is especially suitable for pickling individual ramson stalks, which have been specially cut off the leaves. In the same way, young sprouts-sprouts without leaves can also be marinated, but in this case, you should take a smaller amount of vinegar.

You need:

• 800 g of wild garlic stalks;
• 1 L of water;
• 1 tbsp. l. dry mustard;
• 1 Art. l salts;
• a few peas of black pepper;
• 3 tbsp. l. wine vinegar.

Manufacture:

1. The stems are thoroughly washed from dirt and soaked for 1-2 hours.
   Comment! For young sprouts, the soaking step can be skipped.
2. The stems are tightly set vertically in jars and poured with boiling water.
3. Leave for 10-12 minutes under a closed lid.
4. Having covered 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 stacked stems are poured with hot marinade.
6. They immediately roll up jars with pickled wild garlic for the winter, turn them upside down and cool in this form.

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

Pickling buds and wild garlic flowers

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

You need:

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

Manufacture:

1. Buds and inflorescences are cut from the stems with scissors, carefully washed and dried.
2. Arranged in small sterile jars.
3. Prepare the marinade from all the remaining ingredients.
4. In boiling form, they pour buds or flowers on them and immediately roll up jars for the winter.

Store the workpiece in a cool place without light. Buds can last about a year, 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. True, it should be used with caution in people with problems in the gastrointestinal tract.

You need:

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

Manufacture:

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 rubbed on a special grater.
3. Mix carrots and wild garlic.
4. Garlic is crushed with a special crusher;
5. Vinegar, sugar, salt, garlic and Korean seasoning are mixed in a separate container.
6. Add oil, mix thoroughly again.
7. Pour chopped vegetables with herbs with cooked spicy sauce.
8. Lay out in clean, dry jars and sterilize in boiling water. 0,5 liter can – 10 minutes, 1 liter can – 20 minutes.
9. Roll up with sterile lids and store in a cool place for 6 months.

Recipe for wild garlic marinated for the winter with cinnamon

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

You need:

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

Manufacture:

1. Wild garlic prepared in the traditional way is laid out in jars.
2. Water is boiled, sugar, salt, spices are added to it.
3. At the last moment add apple cider vinegar.
4. Banks are filled with boiling marinade almost to the neck and immediately twisted.

Store the workpiece in a cool place. In order to be able to keep it at room conditions, it is subjected to additional sterilization for 10 minutes.

What can be cooked from pickled wild garlic

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

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

Conclusion

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