Ramsons grows in many regions of our country, it is especially prevalent in the North Caucasus. This grass is called bear bow, as it appears in early spring, and it is eagerly eaten by bears that have just emerged from hibernation. People are also happy to make up for the lack of vitamins by eating the shoots, leaves and bulbs of this plant, which, in taste and useful properties, resemble both onion and garlic. Pleasant garlic aroma and moderately savory taste make wild garlic desired on the table. Snacks from it you want to eat, not only in the spring, but throughout the year. Prepare the above product for future use in many ways, one of the most popular is salting. Experienced housewives know how to pickle wild garlic with or without pickle, separately and with other plants. There are quite a few recipes for salted bear onions. Knowing the general rules of home canning and harvesting of wild garlic, even an inexperienced hostess will cope with the task.
Cooking Features
There are several ways to brine ramson. Despite the fact that the recipes for such blanks can be very different, knowing a few common points will provide the best result.
- For the winter, using the pickling method, they harvest the shoots and leaves of wild garlic. And you can salt them together or separately. The method of grinding plants depends on the specific recipe. In some cases, the product is turned through a meat grinder, in others - finely chopped, in the third - cut into strips 5-7 cm long, up to 2 cm wide. The smaller the ramson is cut, the more it will go into the jar.
- Wild garlic can be salted dry or in brine. If the product is made in brine, then it is often placed in a pan or other container, poured with brine, put under pressure and held for a couple of weeks, allowing it to wander, after which the workpiece is shifted to sterilized jars, filled with fresh brine and sealed. Salting of the product directly in cans is allowed.
- Only large rock salt not enriched with iodine is suitable for salting wild garlic for the winter.
- Sterility of used packaging and purity of products are a guarantee that the blank will be stored for a long time.
- Salted wild garlic must be stored in a cellar or refrigerator. If you plan to store the billet just in a cool place, it’s better not to salt the wild garlic, but rather to marinate it using vinegar. Sterilization snacks can also increase the stability of canned food to adverse storage conditions.
The technology of making salted wild garlic and the composition of the snack depend on the specific recipe. To obtain the expected result, it is necessary to adhere to the proportions indicated in it and follow the instructions accompanying it on the preparation of pickles.
Ramson dry salted for the winter
The composition (0, 5 l):
- wild garlic - 0, 4 kg;
- coarse salt - 0, 2 kg.
Method of preparation:
- Wash the jar with soda. Sterilize it in any convenient way.
- Go through, wash the ramson. Drain it with a kitchen towel.
- Finely chop the stems and leaves of wild garlic.
- Add some salt to the bottom of the prepared jar. Layer about 1, 5 cm lay out ramson, sprinkle it with salt. Continue to fill the jar with wild garlic, each layer thickly sprinkled with salt. At the same time, greens need to be tamped, trying to prevent the formation of voids. Top with the products with the remaining salt.
- Close the jar tightly with a plastic lid and store in a cold place, preferably in a refrigerator.
The billet will be ready for use after 3 days and will not deteriorate during a year when stored in the refrigerator. It can be added to soups and other dishes instead of seasoning, while not forgetting to rinse to get rid of excess salt. Such a blank can be made in a plastic container, but then it will have to be stored in a freezer.
Ramsons, salted for the winter in brine
Composition (3 liters):
- wild garlic - 2 kg;
- water - 2 l;
- salt - 120 g.
Method of preparation:
- Wash the ramson, let it dry. Cut into strips of a width not exceeding 2 cm, a length of about 5-7 cm.
- Wash the jar, sterilize it. Fill it with wild garlic, laying it as tightly as possible.
- Boil 1, 5 l of water, add 80 g of salt. Boil the brine for 5 minutes. Fill it with ramson in the bank.
- Set the oppression, or at least press down the ramson, fixing it with several sprigs of fruit trees. Leave for 2 weeks at room temperature.
- During 14 days fermentation will occur, accompanied by the appearance on the surface of the foam. It must be daily removed, the pressure is washed and put back.
- After 2 weeks, boil the solution of the remaining salt and water, add it to the edges of the jar.
- Close the jar with a clean capron lid, put it in the fridge.
You can only get a snack from a can with a clean, dry stainless steel or wooden spoon, otherwise it will sour. With proper storage and use, pickles will stand without spoiling for at least 6 months.
Salted wild garlic for the winter with sterilization
Composition (3 liters):
- wild garlic - 2 kg;
- water - 0, 8 l;
- salt - 80 g;
- sugar - 40 g;
- allspice peas - 6 pcs .;
- bay leaf - 2 pcs .;
- tomato paste - 0, 2 l.
Method of preparation:
- Ramson, washed and dried, cut into small strips and spread on clean, dry cans.
- Dissolve tomato paste with water. Bring the liquid to a boil. Add spices, sugar and salt to it, boil for 5 minutes.
- Fill the ramson with hot pickle.
- Cover the cans with clean metal lids.
- At the bottom of a large pot, lay a kitchen towel, put cans of cans on it.
- Pour water into the pan so that its level reaches the hangers of the cans.
- Place the saucepan on a slow fire, bring the water to a boil and sterilize the jars for 20 minutes if they are half-liter, 30 minutes if they are liter, 40 minutes if their volume exceeds a liter.
- Carefully remove the jars from the boiling water, roll them up. Turning the jars, wrap them and leave to cool.
Canned food can be stored in a cold cellar or in a refrigerator, then they will not spoil for at least a year.
Ramson is a tasty and healthy product. Most of its properties are preserved if it is salted for the winter. Prepare wild garlic can be in different ways. In some cases, you get a ready-made snack, in others - seasoning for borscht or other dishes. The choice of recipe depends on the preferences of the hostess and the conditions in which she is going to store the workpiece.
