Marinated wild garlic for the winter

Marinated wild garlic for the winter

Many people know about this amazing plant only from books and the Internet. But residents of those places where wild garlic grows, use it not only for food, but also for medicinal purposes.

This wild species of onions can be found in the forest zone of the Urals, Siberia, the Far East, in the Caucasus. Bear onions, also known as wild garlic, are growing in Northern and Central Europe, in Turkey.

Ramson is valuable in the spring that it appears one of the first when nature is still scarce on edible plants. Ramson taste like garlic, although it belongs to the plants of the genus onion. The appearance of wild garlic is similar to lily of the valley, so inexperienced procurers of this plant should be very careful.

Ramson blooms in May, but as food it should be used much earlier - before flowering, while its leaves are tender and juicy. Then it is harvested for medicinal purposes.

Ramson is rich in vitamin C, essential oils, mineral salts and phytoncides. Saponins, mucus, vegetable wax, citric acid, sugars and resinous substances were found in the leaves of wild garlic.

Ramson has antimicrobial, antihelminthic, antiscorbutic, diuretic action. It improves appetite and digestion, helps with meteorism, neurasthenia, heart disease. It is recommended to eat for hypertension, atherosclerosis, as well as for colds.

Many mistresses cultivate wild garlic in their backyards, others follow her into the forest. But do not collect this plant armfuls, as in many areas it is listed in the Red Book. But if you prepare one or two cans of canned ramson, it will help to survive the winter cold and cope with colds.

Marinated ramson: cooking details

  • It is best to harvest wild garlic grown under cool conditions - at an air temperature of 12-17 °. When the weather is hot and the watering is minimal, wild garlic leaves become less juicy, and their taste is much worse.
  • Canned young leaves and stems of wild garlic before its flowering.
  • Marinades for wild garlic are cooked about the same as for cucumbers and tomatoes.
  • Canned ramson with or without sterilization.
  • To make the ramson softer when cooked, sometimes it is blanched in boiling water before marinating. To preserve the color after heat treatment, it is immediately cooled under running cold water.
  • Since ramson itself has a strong odor, she doesn’t need other spicy plants. But sometimes for more piquancy, peppercorns, cinnamon, and bay leaf are added to the marinade. Tasty wild garlic is obtained with the addition of cranberries, which is also rich in vitamins.

Marinated ramson: the first recipe


  • wild garlic - about 1 kg;
  • water - 1 l;
  • salt - 50 g;
  • sugar - 50 g;
  • Vinegar 9% - 100 ml.

Method of preparation

  • Wash jars and lids with soda beforehand. Boil in water or heat in the oven. You can also put them on the kettle and warm it over the steam. Then turn it over on a towel so that dust does not get in, and let the water drain.
  • Young stems of wild garlic take over. Remove damaged leaves or insects. Cut off the dried tips of the stems.
  • Wash the ramson thoroughly, changing the water several times, as there is often a lot of sand on it. Place on a strainer and allow to drain.
  • Cut the ramson into 10-12 cm long pieces.
  • In small batches, place it in a colander, immerse it in boiling water and blanch for one minute. To prevent the ramson from boiling and turning yellow, quickly cool it under running cold running water.
  • Cook the marinade. To do this, pour water into the pot, add salt and sugar. Boil for 5 minutes. Cool slightly, then pour in the vinegar. Stir.
  • Fill the ramson marinade. Cover with lids.
  • At the bottom of the wide pan, place a four-fold cloth or a wooden circle. Put the jars in the pot. Fill hot water to the hanger. Put on the fire. From the moment the water boils, sterilize for 5 minutes.
  • Remove from the water and seal her immediately.
  • Turn the jars upside down, put on a flat surface, cover with a blanket. Wait for complete cooling.

Marinated ramson: recipe two


  • wild garlic - 1 kg;
  • water - 700 ml;
  • salt - 1 tbsp. l .;
  • Vinegar 9% - 50 ml.

Method of preparation

  • Prepare sterile jars with lids.
  • Young stems of wild garlic, sort out, cut off the dried ends. Wash in plenty of water. Slice into convenient pieces.
  • Pour water in a saucepan according to the norm, put salt. Put on the fire. In boiling salted water lowered chopped ramson. Simmer for 4-5 minutes on low heat.
  • Remove from heat, add vinegar. Stir.
  • Spread the ramson into prepared jars. Immediately roll up the covers. Turn upside down, wrap. Leave in this position until cool.

Marinated ramson with bay leaf


  • wild garlic - 1 kg;
  • water - 1 l;
  • salt - 1 tbsp. l .;
  • sugar - 1, 5 tbsp. l .;
  • bay leaf - 3 pcs .;
  • black pepper peas - 4 pcs .;
  • Vinegar (9 percent) - 80 ml.

Method of preparation

  • Wash half-liter jars of soda in advance. Then boil them in water along with the lids. Turn them upside down on a towel and leave to drain water.
  • Go through the ramson by cutting off the tips of the stems. Rinse thoroughly in cold water. Put on a sieve.
  • Cut the ramson stalks into 2-3 pieces. Tightly lay in the banks, but do not tamp.
  • Pour boiling water to the top. Cover and leave for 15 minutes.
  • Put a lid with holes on the neck of the jar and pour water through it into the pan. Put salt, sugar, bay leaf and pepper. Bring to a boil and boil for 5-10 minutes. Remove from heat, add vinegar and mix.
  • Fill the ramson with ready-made marinade.
  • Immediately seal hermetically with sterile caps. Turn the cans upside down, wrap something warm. In this position, leave to cool.

Marinated ramson with cinnamon


  • wild garlic - 1 kg;
  • water - 1 l;
  • salt - 50 g;
  • sugar - 50 g;
  • ground cinnamon - 1/3 tsp;
  • Vinegar 9% - 100 ml.

Method of preparation

  • Prepare sterile jars with lids. To do this, wash them thoroughly with soda, and then boil it in water. Or put in the oven and warm well.
  • Seize the young ramson, remove the damaged and faded stems. Wash the wild garlic thoroughly with plenty of water. Cut as you like.
  • Fold the ramson into jars: tight, but not crushing.
  • Pour water into the pan. Put salt, sugar and cinnamon. Stir, bring to a boil over moderate heat. Boil for 2-3 minutes. Pour in vinegar.
  • Fill the ramson with hot marinade. Immediately seal the caps tightly. Turn the banks, wrap plaid. Wait for complete cooling.

Mistress to note

Jars of pickled wild garlic are stored in a dark cool place or in the refrigerator.

It can be eaten in a few days, but it is better if the jars will stand closed for at least a month. It is served as an independent snack, added to salads, spice, sauces, used in various dishes instead of garlic.

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