9 step-by-step recipes for preparing 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. You can eat it fresh only in the spring; it is also recommended to use it in processed form, preparing it for the winter by placing it in jars and filling it with a special marinade. You can prepare pickled wild garlic at home by first studying a wide variety of recipes and choosing the appropriate 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 acrid taste and is not inferior in beneficial properties due to its chemical composition. By preparing pickled wild garlic at home, you can decorate your holiday table with new interesting dishes and surprise your arriving guests with a unique flavor combination.

When to collect and how to prepare wild garlic

The above-ground part of the plant is collected in early April - mid-May. The bulbs ripen only in September. Before production, you should thoroughly rinse the plant, sort through it, getting rid of damaged leaves, cutting them off.

Recipes and subtleties of preparing pickled wild garlic

There are a large number of variations for preserving wild garlic for the winter. If you don’t want to wait until it gets cold, you can use other cooking methods.

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

With bay leaf

Components:

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

Manufacturing:

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

Cinnamon

Components:

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

Actions:

1. Wash and chop the aromatic herb, compact tightly into a jar.
2. Dissolve sugar and 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 seal.

No garlic

List of components:

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

Step by step recipe:

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

Without vinegar

Product set:

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

How to make a blank:

1. Boil the aromatic culture.
2. Drain the water, salt the product, season with oil and paste, mix, 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 stages:

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 preparation for gourmets

Components:

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

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 prepared marinade into a jar and seal.

Wild garlic with sourness

Compound:

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

How to do:

1. Wash and dry the grass.
2. Salt, sugar and boil the water.
3. Place the main component into a deep container, pour in the marinade, cover, and place the weight.
4. After 2 weeks, drain and boil the brine, put it in a jar, and seal it.

With vinegar and oil

Components:

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

Actions:

1. Grate the carrots, chop and blanch the main component.
2. Pour spices into vegetables, pour in vinegar, add heated oil.
3. Send the mixture into jars and seal.

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. Soak the aromatic herb in water for 5 hours.
2. Chop the plants, scald them with boiling water and compact them into jars.
3. Boil water, add salt and sweeten.
4. Mix the marinade with vinegar and pour into a jar and seal.

Storage rules and conditions

It is recommended to place the workpieces in a dry and dark room with a temperature of 0 to 15 degrees. Store the opened snack in the refrigerator for no more than 7 days.

What can be prepared from the preparation

This preservation can be an excellent filling for dumplings and pies. It can also be used to complement salads, appetizers and soups. The preparation is a tasty side dish for meat.