How to prepare wild garlic for the winter - photo recipes for home preparations
Cheremsha, or "wild onion" - a plant thatIdeal for canning and homemade blanks for the winter: there are a lot of recipes for storing the garlic for the whole winter, it is necessary to choose the one that suits you exactly. Most often, carrots or marinade, or salt in small glass jars. In addition, you can pre-make homemade billet from the ramson for filling a variety of first courses - for example, borscht or green cabbage soup. If you follow the recipe exactly, the wild garlic will not lose its original taste even for several months of storage.
The recipe for the home made of wild garlic for borscht and cabbage soup
For this recipe, we need the following ingredients:
- Leaves and stalks of fresh wild garlic - about two hundred grams
- Sorrel - eight hundred grams
- Green carrot leaves - twenty grams (if desired, you can exclude from the recipe)
- Cold water - one glass
- Salt - a teaspoonful
This type of canned garlic is prepared as follows:
To begin with, we cut finely the sorrel and wild garlic and lay out the ingredients in any enameled container - it is possible in a usual pan with a thick bottom.
We add water to the pan, pour out in advancea measured spoonful of salt and put on a strong fire, after which we bring to a boil. As soon as the mixture boils, turn off the heat and leave it on the hot plate for five to seven minutes.
After this time we lay out the wild garlic inpre-prepared and sterilized jars, cover with elastic bands and roll up the lids. Throughout the winter, this homemade billet from the ramson can be added to a variety of soups and other dishes.
Recipe for wild garlic with marinade for the winter
Another popular recipe for bilberry stock is greens with a marinade, which is prepared separately. For the marinade, we need the following ingredients:
- Water - one liter
- Salt - 50 grams
- Sugar - 50 grams
- Vinegar - 100 grams
We cut the cherries into small pieces, put them into boiling water for one or two minutes (you can simply pour the chopped wild garlic directly in a colander or a strainer with boiling water), then rinse with cold water.
Spread the greens in a pre-sterilized,Hot cans and pour marinade. For its preparation, mix all the ingredients in the water (salt, sugar) and boil for one or two minutes, then stir with vinegar.
Pour marinade caramel is necessary so that inthe top part of the jar for preservation is one to two centimeters of free space. Rinse the cans with lids and boil it for another ten to fifteen minutes in a water bath, after which the ramson is ready and can be stored all winter.
