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 right. It is better to collect wild garlic for pickling in the period from the end of spring to the beginning of summer. The plant should not have flowers. 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. It turns out a fragrant snack, and the plant retains its healing properties for a long time.

There are many recipes for pickling wild garlic. The workpiece is made in a hot, dry way. Make an appetizer 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 useful microelements.

Useful properties of salted wild garlic

1. Improves the functioning of the digestive system, activates the production of gastric juice.
2. Refreshes the composition of the blood.
3. Increases appetite.
4. It is used for colds, rheumatism, intestinal infections and purulent diseases.
5. It has a 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 beriberi, drowsiness, fatigue and fatigue.

Useful properties of salted wild garlic do not become weaker even during long-term storage.

How to pickle wild garlic at home

Wild garlic is salted in brine, with various additives. The easiest way to prepare a plant is to cut it into small pieces, sprinkle with salt, mix and arrange 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 blank will acquire a bright taste and rich aroma if various spices are added to it. Dill and bay leaf will make a beautiful salting. If you want spiciness, add garlic. Clove buds add spice.

You can change the amount of spices depending on your taste preferences. Salts are added as much as indicated in the recipe, otherwise there is a risk that the workpiece will not stand idle for a long time.

Hot pickling of wild garlic

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

Ingredients

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

Method of preparation:

1. Rinse the main ingredient thoroughly, put in a suitable dish, it is better if it is a wide pan.
2. Dissolve salt in water and boil. Filter the resulting brine through gauze, folding it several times. This will get rid of the sediment that formed after the salt was dissolved.
3. Pour the stems with hot brine, lay a plate on top, on which to set the oppression.
4. Leave to pickle right in the room. The foam that forms on the surface is removed with a spoon.
5. Salting time – 2 weeks. Periodically, it is important to check the greens for salt by tasting the pulp. Arrange the finished product in jars and store in the refrigerator or take the container to the basement.

How to salt wild garlic in a dry way

Wild garlic leaves are salted in a dry way, which are subsequently added to ready-made dishes. Thanks to minimal heat treatment, all nutritional and taste qualities are preserved.

Ingredients:

• 50 g of coarse rock salt;
• 1 kg of cherries.

Method of preparation:

1. The leaves are thoroughly washed, each unfolding. Place in a sieve and leave to glass all the liquid.
2. The plant is cut into not too large strips, 2 cm thick.
3. Sliced ​​greens are lightly crushed, sprinkled with salt and ground. Lay out in sterile jars, tamping well so that there are no voids. The lids boil and roll up the container with them. Sent for storage in a cool room.

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

Cinnamon in this case will add spice, and greens will make the workpiece bright and appetizing.

Ingredients:

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

Method of preparation:

1. The stems and leaves of the plant are thoroughly washed, left for several 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, the rest of the spices and herbs are added. Boil the marinade for 3 minutes, pour in the vinegar, mix and remove from the stove.
3. Boiling marinade is poured over wild garlic in jars. Roll up hermetically with lids, after boiling them.

Salted wild garlic with cherry and currant leaves

The preparation is spicy and fragrant, thanks to the addition of cherry and currant leaves. It is important that they are freshly picked, without damage and stains.

Ingredients:

• wild garlic stalks;
• 50 g of rock salt;
• cherry leaves;
• 1 liters of filtered water;
• dill seeds and branches;
• bell pepper;
• spice.

Method of preparation:

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. In sterile glass containers lay wild garlic stalks, currant leaves, cherries and other ingredients in layers.
3. Salt is dissolved in water and brought 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 salt wild garlic at home: a recipe with vinegar

Thanks to the addition of vinegar, the salting process is greatly simplified. The preparation has a spicy taste.

Ingredients:

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

Method of preparation:

1. The shoots and leaves of wild garlic are washed under running water, poured with clean water and left for an hour.
2. Prepared greens are laid out in jars, tamping it tightly. We combine water with vinegar, sugar and salt. Put on fire and boil from the moment of boiling for 3 minutes. The contents are poured with brine, hermetically rolled up, turned over and left at room temperature for 2 hours.

Salted wild garlic and bacon 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 of rock salt;
• 200 g wild garlic;
• 400 g of fat.

Method of preparation:

1. First of all, rub the fat with salt. Place it in an enameled container, cover with a lid and leave for a day.
2. After the allotted time, the excess salt is removed from the fat, and the product itself is cut into pieces.
3. The greens are rinsed, chopped into small pieces. Together with bacon twisted in a meat grinder.
4. The mass is thoroughly stirred and laid out in sterilized glass containers. Roll up with hermetically boiled lids. Keep 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 in a cold winter and make up for the lack of nutrients in the body. It is consumed immediately after preparation, but it is desirable that it stand for several months, so it will be much tastier.

Ingredients:

• 1 liter of spring water;
• 3 parts of cherry trees;
• 70 g of rock salt;
• 1 part dill and horseradish root;
• bell pepper;
• Bay leaf.

Method of preparation:

1. The leaves of the plant are sorted out, selecting only whole specimens without damage. Rinse thoroughly under running water and dry 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 leaf.
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, the brine is added and the jars are rolled up with boiled lids. Sent for storage in a cool dark place.

Salted wild garlic for the winter in tomato sauce

According to this recipe, a very tasty snack is obtained, which 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 wild garlic leaves;
• 120 g of rock salt;
• 800 ml of spring water;
• 2 laurel leaves;
• 200 g of tomato paste;
• pepper peas.

Method of preparation:

1. The leaves of the plant are thoroughly washed, poured with clean water and kept for an hour. Lay out on a paper towel and pat dry.
2. The water is boiled, all the ingredients and tomato paste are introduced into it. Boil the mixture for 3 minutes and remove from the stove.
3. The leaves are packaged in glass containers, having previously sterilized them. Pour in hot brine and cover with lids. The container is placed in a wide pan, lining the bottom with a towel. Pour hot water over the shoulders and sterilize over low heat for 20 minutes. The containers are carefully removed, hermetically rolled up and sent for storage in a cool room.

Canned wild garlic: a recipe with garlic

The workpiece will acquire a rich aroma and bright taste if various spices are added to the main ingredient. Garlic will add spice. Dill and bay leaf will add flavor and beautiful color.

Ingredients:

• 4 bud of carnation;
• 500 g of young wild garlic;
• 4 laurel leaves;
• 100 g of rock salt;
• 1 bunch of dill;
• 1 liters of filtered water;
• 4 peppercorns;
• Xnumx g of granulated sugar;
• 1 clove of garlic.

Method of preparation:

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

Rules for storing salted wild garlic

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

Conclusion

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