How to close wild garlic in jars. Cheremsha: recipes for cooking dishes and preparations. Ramson in tomato sauce

Ramson is a plant of the Onion family. It has medicinal and pleasant nutritional characteristics. It grows in Europe, the Caucasus and Turkey. The young leaves are used as food. They are moderately spicy, but not bitter. Wild garlic is added to various snacks and salads, and canned for the winter at home. The most popular preparation is pickled wild garlic. For those who like it spicier, it is worth adopting a Korean appetizer recipe.

Recipe for gourmets and lovers of spicy food.

Advice. Persons with gastrointestinal diseases should not eat spicy food.

In order to cook wild garlic in Korean, you will need several bunches of it, one carrot, Korean seasoning, 1 tsp. sugar and 0.5 tsp. salt, as well as 4 tbsp. l. vegetable oil and 2 tbsp. l. wine vinegar.

As a rule, all wild garlic recipes begin with washing and scalding with boiling water. Only after that you can proceed to the main process of canning.

• Boiling water must be drained and put the wild garlic in a deep container.
• Finely chop the carrots into long strips and lay out to the wild garlic. You can use a special grater.

Cheremsha in Korean

• The next step is to prepare the spicy sauce. Vinegar, Korean seasoning, sugar and salt must be mixed and poured into the salad.
• Fill it with oil and mix well.
• Arrange wild garlic in Korean style in jars and leave for a couple of hours. After that, the salad is ready to eat.
• If you want to prepare a salad for the winter, then you must first sterilize it in a jar and roll it up with a lid.

Marinated wild garlic

Marinating is a great way to preserve the healthy and tasty qualities of wild garlic for the winter. To do this, you will need 0.5 kg of wild garlic, 1.5 liters of water, 100 g, 150 g of table vinegar (9%), 3 tbsp. l. granulated sugar and 1.5 tbsp. l. salt.

• Rinse the wild garlic and put it in pre-sterilized jars.

Advice. Wild garlic must be soaked in water for several hours before cooking. This is done in order to get rid of bitterness.

• Lay cranberries on top.
• Then prepare the brine. You just need to add salt and sugar to boiling water. Wait until they dissolve and pour in the vinegar.
• Ready-made marinade is poured over wild garlic and rolled up jars.

Salted wild garlic

The recipe for salted wild garlic is simple to the point of impossibility. You will need 1 kg wild garlic and 2 tbsp. l. coarse salt.

Wild garlic leaves before pickling

• Cheremsh must be washed and dried.
• Then it should be chopped, but not very finely.
• Add salt and mix well.
• Pack into sterilized jars and roll up the lid.

Attention! You need to store salted wild garlic in a cool place. For example, in the refrigerator, basement or cellar.

Salted wild garlic retains its beneficial properties. It can be consumed in its usual form, salads or added to first courses.

Ramson in tomato sauce

To prepare wild garlic with tomato sauce as a preparation for the winter, you will need to take 2 kg of plant leaves, 0.2 kg of any tomato paste, 4 tbsp. l. salt, 2 tbsp. l. granulated sugar, 2-3 bay leaves, 5-6 black peppercorns and 0.8 liters of water. The cooking procedure is very simple:

• Rinse the plant, scald with boiling water and arrange the wild garlic in glass jars.
• Bring water to a boil.
• Add all the remaining ingredients to the water and boil a little.
• Pour the brine into jars with wild garlic and sterilize for a quarter of an hour.
• Twist the jars, turn upside down and cover with a warm blanket.

Salo with wild garlic

An unusual and satisfying recipe using wild garlic. It rarely survives into the winter. As a rule, it is eaten immediately after preparation. You will need 0.2 kg of fat, 0.1 kg of wild garlic, as well as salt, pepper and spices (to taste).

Salo with wild garlic

• Scroll the bacon and wild garlic in a meat grinder. You can do this in sequence.
• Add salt, pepper, spices and mix well.
• Pour the mixture into a jar and refrigerate.
• Appetizing appetizer is ready. It is spread on bread and used as a sandwich.

The benefits and harms of the plant

The second name of wild garlic is "bear's ear". Many people are concerned about the benefits and harms of using this spicy herb. The main properties of wild garlic are bactericidal and fungicidal action. In addition, it has a positive effect on many body processes.

1. Improves the work of the digestive tract.
2. Helps to get rid of worms.
3. Raises immunity.
4. It has a positive effect on men's health.

But the use of wild garlic will have to be abandoned if you have a stomach ulcer, gastritis with an increased level of acidity, cholecystitis or pancreatitis.

Attention! Use wild garlic in moderation. Excessive intake of the plant in food leads to swelling, indigestion, migraines and insomnia.

Harvesting wild garlic for the winter is the simplest option for preserving a plant for the winter. It takes very little time to prepare. But the dishes are healthy and tasty. Pickled and salted wild garlic are the most popular recipes. A Korean-style dish will be appreciated by lovers of spicy food. Unusual recipe lard with wild garlic will surprise any gourmet, and the spice in tomato sauce Suitable for adding to soups and main dishes. The plant has beneficial qualities, but it should be used in moderation.

Pickled wild garlic: video

During the winter, we yearned for fresh herbs and with the onset of spring we want to use it fresh. But it is useful to prepare the first greens for the future. But what to harvest if the snow has just melted? With the first rays of spring, wild garlic, known for its healing properties and light garlic flavor.

How nice it is to be able to replenish the supply of vitamins in the winter, maintain health and good mood! To do this, I add canned wild garlic to my food.

A representative of the onion family - wild garlic often grows wild, but it is also not a rare guest on garden plots. Ramson occupies a worthy place in the world of ingredients for light spring salads and snacks. Ramson gained its popularity thanks to its unique taste without excessive bitterness, unlike its closest relatives - onions and garlic. The appearance of wild garlic is similar to lily of the valley. It is possible to harvest the aerial part of wild garlic in late April - early May, always before flowering. Remember, when growing this crop, that drought and heat adversely affect the quality of the plant.

Useful properties of wild garlic

All parts of wild garlic (stem, leaves, bulb) are edible. In early spring, only stems with pointed leaves, reaching a length of 40 cm, are eaten. Freshly harvested greens are used as a spice, adding to salads, side dishes for vegetables, and soups. For diet food fresh wild garlic is an indispensable product, it contains only 35 kcal. Phytoncidal and bactericidal action of wild garlic is due to the content of vitamin C in the leaves, essential oils. In order to kill the harmful microflora of the oral cavity, chew a leaf of wild garlic, from which volatile substances are released - phytoncides, which have antiscorbutic and tonic properties. Phytoncides affect the development of tissues in the human body, strengthen the nervous system, stimulate the secretory function of the stomach and cardiac activity. For patients with atherosclerosis, beriberi, hypertension, the use of wild garlic is recommended. Raw wild garlic and its juice are useful for thyroid diseases, skin diseases (warts, lichen), and it is also a wonderful means of preventing colds. If you are confused by the garlic smell of wild garlic, it can be easily removed. To do this, before eating fresh herbs, pour boiling water over it and pour vinegar over it.

Wild garlic preparations

If you are going to harvest wild garlic not from your garden, follow the instructions. In conditions wildlife easily confused appearance wild garlic with poisonous autumn colchicum or with lily of the valley. The characteristic garlic smell of wild garlic leaves will help not to make a mistake. For salting, pickling, pickling, choose young leaves. The easiest recipe for harvesting wild garlic for the winter is freezing.

Pickled wild garlic, method number 1

Collect 1 kg of wild garlic, rinse, dry and pass through a meat grinder, you can use a blender for this. To the resulting mass, add tomato paste in the amount of 200 g, vegetable oil - one glass, a tablespoon of salt and granulated sugar. Stir and bring to a boil. Arrange the workpiece in sterilized jars, roll up, let cool and put in a cold place.

Pickled wild garlic, method number 2

Soak wild garlic stalks for two hours in cool water to remove bitterness. Prepare a marinade from water, sugar, salt and 9% vinegar. Place the garlic cloves and bay leaf in the bottom of the jar. Tie the soaked petioles into bundles, lay them vertically in jars, pour over the cooled marinade.

Winter harvesting of wild garlic

Harvesting does not require rolling cans. Boil wild garlic shoots in several waters, transfer to jars and pour over the prepared mixture of vinegar and vegetable oil.

Salted wild garlic

This recipe requires a barrel. Rinse wild garlic, tie into bundles. Put a layer of wild garlic in a barrel, a layer of seasonings - black and allspice, blackcurrant leaves, horseradish, oak, mint. Fill the barrel with salted water, put oppression on top for a month.

Wild garlic tincture

Pour chopped wild garlic with vodka in a ratio of 1:5. Keep the solution for one month. Use the tincture inside with a strong cough, as an antimicrobial agent, treat bruises, rheumatism.

For the winter it is worth harvesting plants that contain maximum amount substances necessary to maintain immunity at the proper level. Wild garlic certainly belongs to such plants.

She appears in the spring, and by the end of June she must have time to prepare. Moreover, only selected specimens are subject to harvesting. On the basis of wild garlic leaves in winter, you can cook cabbage rolls, salads, it goes into soups and pies. Its taste qualities are excellent, which makes it, in combination with a huge amount of vitamins, an obligatory candidate for harvesting for the winter period. We will save ourselves from winter colds with the help of delicious pickled wild garlic.

By the way, pickling is the most popular type of wild garlic preparation, but not the only one. Now we will get acquainted with the basic recipes for harvesting wild garlic.

Before starting work, the wild garlic leaves are thoroughly washed, preferably even twice, and dried.

Banks are sterilized.

Ramson in tomato sauce. delicious
Ingredients

Ramson, 2 kg

Tomato paste, 200 g

Salt, 4 tbsp

Black pepper, 4-5 peas

Sugar, 2 tbsp

Bay leaf, 2 pcs

Water, 800 ml

1. We scald the washed wild garlic leaves and leave to drain.

2. Boil the water, throw in the tomato and all the spices, let the marinade boil a little. Boiling and we will spill.

3. Pour the wild garlic laid out in jars with marinade and set for sterilization (20 minutes).

Marinated wild garlic
Ingredients

Ramson, 2 kg

Salt, 40 g

Vinegar 6%, 1 tbsp

Water, 1½ l

1. Boil water with salt, throw wild garlic leaves into it.

2. After cooking for 2-3 minutes, we move it into jars, having fished it out of the water.

3. Add vinegar to the water, boil and pour the brine into jars of wild garlic.

4. Cover with lids and let the jars cool down when room temperature.

Ramson for the winter, canned
Ingredients

Ramson, 1 kg

Sugar, 1 tbsp

Salt, 1 tbsp

Tomato paste, 200 g

Vegetable oil, 250 ml

1. We grind wild garlic leaves in a meat grinder.

2. Stir the gruel with tomato, butter, put salt and sugar.

3. We heat to a boil, cook for a very short time - 1 minute. Immediately transfer to ½-liter jars, sterilize for 20 minutes and roll up.

Garlic marinated in jars
Ingredients

Ramson, 700 g

Garlic, 2 cloves

Salt, 60 g

Sugar, 70 g

1 bay leaf

Vinegar 9%, 250 ml

Water, 1 l

Garlic very successfully complements the spicy taste of wild garlic itself, and its ability to resist colds only increases from its addition.

1. Put 1 bay leaf, garlic, and wild garlic on top in each jar.

2. Cook the marinade and pour into jars.

3. Sterilize ½ hour, roll up.

Wild garlic stalks with mustard, marinated
Ingredients

Ramson, stems

Salt, 1 tbsp

French mustard, 1 tbsp

Black pepper, a few peas

Wine vinegar, 1½ tbsp

Water, 1 l

1. My stems and soak for ½ hour. We take it out of the water, let it drain.

2. We install the stems in jars upright, tightly, and pour boiling water over them.

3. After 5 minutes, pour boiling water into a saucepan, salt it, put mustard and pepper.

4. Boil for 2-3 minutes, pour vinegar and remove from heat.

5. Fill jars with marinade stems and roll up. Let them cool themselves, and we turn them over and leave them.

Salty wild garlic for the winter
Ingredients

Ramson, 1 kg

Salt, 50 g

Water, 1 l

1. We place the washed and dried wild garlic in a jar or saucepan.

2. Prepare the brine by boiling water with salt. Strain it and refrigerate.

3. Fill the wild garlic with brine and fit oppression on top.

4. We look after wild garlic for 2 weeks. If foam appears, remove it and wash the circle with salt water along with oppression.

5. When 2 weeks have passed, we transfer the wild garlic to the refrigerator by placing it in a closed jar.

Ramson for the winter, canned with salt
Ingredients

Ramson, stems with leaves, 1 kg

Coarse salt or sea salt, 500-700 g

1. Soak the washed wild garlic for ½ hour. Rinse again, scald with boiling water at the end.

2. Put the wild garlic in layers in a jar, sprinkling with salt - until the jar is full.

3. Cover the jar with a lid and put it in the cold.

Wild garlic with spices, marinated
Ingredients

Ramson, 700-900 g

Sugar, 50 g

Salt, 50 g

Table vinegar, 100 ml

Carnation

Water, 1 l

1. Washed wild garlic, soaked for several minutes in cold water, lay out on prepared jars.

2. Cook the marinade for 3 minutes from the ingredients provided in the recipe. With spices, we decide which ones to exclude, which ones to add. Pour in the vinegar and stop boiling.

3. Fill the wild garlic with marinade, sterilize the jars and roll them up.

In early spring, when the body's vitamin reserves are running out, and in the markets and store shelves there are only greens and vegetables grown in greenhouse conditions with the use of nitrates, wild garlic will help to escape from beriberi.

This plant with lily-of-the-valley leaves and a subtle garlic aroma is also called bear's onion or wild garlic. It grows in the wild and its leaves appear from mid-April, but you should not yawn, but seize the moment and prepare vitamin preparations for the winter.

Beneficial features

Before moving on to the recipes for wild garlic preparations, it would not be superfluous to say a few words about its beneficial properties:

But at the same time, one should not forget that wild garlic is banned for pregnant women, epilepsy patients and people with inflammatory processes in the stomach and intestines.

Harvesting pickled wild garlic for the winter

The most popular way to harvest wild garlic leaves for the winter is pickling. It will be possible to cook fragrant soups from pickled bright greens all winter, vitamin salads, stuffing for all kinds of pies and even cabbage rolls.

Pickling sequence:

1. Sort the freshly picked leaves and rinse twice in cool water. After that, they can be cut into small transverse strips or left whole;
2. In a saucepan of a suitable size, bring water to a boil, dissolve the salt in it, and then transfer the wild garlic to this brine;
3. Boil the greens for 2-3 minutes, then remove from the water and arrange in sterile jars;
4. Bring the remaining brine to a boil again, pour in the vinegar and mix. Pour wild garlic in jars with boiling marinade, roll them up with lids and leave to cool at room temperature.

Cheremsha in Korean

Fans of oriental cuisine can marinate wild garlic for the winter in Korean style. Its pleasant garlic taste will well complement the spices traditional for such salads and make the taste of the finished preservation inimitable and unique.

For the wild garlic salad in Korean, you need to take:

• 200 g wild garlic;
• 90 g carrots;
• 30 g dill;
• 30 g of sea salt;
• 20 g of sugar;
• 40 ml wine vinegar 6%;
• 40 ml of olive oil;
• 12 g of cloves;
• seasoning for salads in Korean to taste.

This method of preservation involves the sterilization of the workpiece in jars, in connection with this, the cooking time will be 1 hour and 15 minutes.

The nutritional value in Korean-style bear onion is 120.1 kcal/100 g.

A step-by-step recipe for preparing a winter harvest:

How to salt greens in jars

For the winter, wild garlic in jars is salted in various ways, both with and without water. Both leaves and young stems are suitable for salting. The main condition is that the shoots must be young, otherwise the salting will turn out to be tough. Without water, wild garlic will be salted in ten days, and such a preparation can be stored in the basement for up to one year.

Products needed for salting without water:

• 2000 g of leaves and stems of wild garlic;
• 100 g of table salt.

It will take no more than half an hour to rinse and pickle the greens.

The calorie content of salted wild garlic is 46.0 kcal per 100 g.

Sequencing:

1. Carefully rinse the stems and leaves of the plant from dust, litter and earth;
2. Not very large cut the greens into strips, sprinkle with salt and knead well with your hands;
3. Place salted wild garlic tightly into sterile half-liter jars and close them with sterile nylon lids. Salting for the winter is ready.

How to cook wild garlic with lard

Delicious nutritious and vitamin paste for sandwiches can be made from lard and wild garlic. Such a spread for sandwiches can not only be used during the period of spring beriberi, but also be prepared for the future for the winter, since its shelf life in a tightly closed jar is one year.

To cook wild garlic with lard, you need to take:

• 400 g of fresh trimmed lard without a meat layer;
• 200 g of young wild garlic;
• 50 g of table salt;
• spices to taste.

It will take about 40 minutes to prepare this sandwich paste, plus a day to salt the fat.

Calorie content of 100 g of the prepared product is 512.9 kilocalories.

Cooking:

1. Grate small pieces of fat without skins and meat and sprinkle with salt, put in a glass or enamel bowl, cover and leave at room temperature for 24 hours;
2. Scrape off excess salt from salted lard with a knife, then mix it with wild garlic and pass through a meat grinder;
3. Mix the ground lard with herbs again, add salt if necessary. You can add spices to taste, but in no case should you overdo it so that they do not clog the garlic taste of greens;
4. Place the prepared paste for long-term storage in sterile glass jars and cover with sterile lids. Store in refrigerator or cool basement.

Read how to cook tender. We have prepared several recipes for a dietary dish from any minced meat.

Unusual plum jam with cocoa is an amazingly delicious dessert for tea and a wonderful filling for pies and bagels.

If you don't feel like spending a lot of time baking, our lazy cabbage pie will come in handy.

green sauce recipe

The pleasant spicy aroma and taste of wild garlic make it an excellent base for all kinds of sauces. Pesto sauce can be prepared from fresh herbs by smashing green leaves, a handful of nuts, a little lemon juice and olive oil until smooth in a blender. But for harvesting for the winter, you can cook tomato sauce with wild garlic.

For this dish you need the following ingredients:

• 2000 g fresh wild garlic;
• 200 g of tomato paste;
• 100 g of salt;
• 50 g of sugar;
• 800 ml of drinking water;
• 2 bay leaves;
• 4 black peppercorns.

The time for preparing the sauce for canning will be about 1.5 hours.

The calorie content of winter harvesting is 30.1 kcal / 100 g.

Cooking:

1. Put the washed wild garlic in a sieve and pour boiling water over it. When the water drains, pass the greens through a meat grinder or, for greater uniformity, pierce with a blender;
2. Boil water with spices, sugar, salt and tomato paste. Mix tomato sauce with chopped bear's onion;
3. Arrange everything in clean, dry jars and sterilize for 20 minutes, covered with lids. After that, roll up, and after cooling, send to the basement for storage.

How to save wild garlic by freezing

Owners of freezers can use another in a simple way preparations of wild garlic for the winter, which allows you to save the maximum of useful substances contained in this plant. In order to freeze greens, you will not need any additional ingredients, you will only need suitable dense plastic bags and a sharp knife.

The process of preparing and freezing wild garlic:

1. First you need to wash the leaves and stems very well. This can be done under running water or in large numbers water in a bowl or pan, but then the water should be changed two to three times so that it becomes transparent;
2. To dry the greens, you need to put it in a thin layer on a towel, and cover with a second one on top. Roll this design into a loose roll. This will allow the wild garlic to dry faster;
3. Next, the leaves and stems need to be cut in the way that is usually done for salads and soups, put into bags, which should be tied very tightly and sent to the freezer;
4. For sauces and pastes, you can freeze wild garlic in a slightly different way. Grind the washed and dried leaves in a blender into a concentrated puree, which should be decomposed into silicone molds for ice or small cupcakes and frozen. Remove the frozen mashed potatoes from the molds, put them in bags and send them back to the freezer.
5. Frozen wild garlic can be stored for up to six months without fear that it will lose its taste and vitamins.

It is very important to choose the right raw materials for canning wild garlic for the winter. It is necessary to collect leaves and stems only before the start of its flowering, otherwise the workpiece will turn out to be very hard and it will be very difficult to chew it.

Regardless of the recipe chosen, the preliminary preparation of greens is of tremendous importance. It needs to be sorted out and discarded damaged and unsuitable leaves and stems, thoroughly washed and dried, hidden from direct sunlight.

When making winter preparations from wild garlic, you should not get too carried away with other spices, as they are able to clog the garlic taste and aroma of the plant, but the chopped garlic clove will only emphasize and enhance the taste of the dish.