How to pickle the wild garlic for the winter - photo recipe
Harvested hamburger for the winter will be excellentaddition for both the first and second dishes - pickled cucumbers can be added to borsch, cabbage soup, goulash and so on, especially if there is no fresh greens at hand (and this happens often in winter). Salting wild garlic for the winter is easy enough - it does not require special utensils or any exotic ingredients.
How to pickled wild garlic for the winter - step by step recipe
Brine for the garlic is prepared by a very simple ratio - one liter of water takes fifty grams of salt. Accordingly, the more homemade products you have, the more brine will be needed.
It is best to salt the leaves of the wild garlic, but you can saline the stems for the winter. Before salting the wild garlic must be thoroughly washed under a stream of cool water and dried, spread out on a kitchen towel.
Prepare all other ingredients in advance -for flavor you can add in the recipe for salted wild garlic fresh fennel or horseradish, bay leaves, black peppercorns and even coriander. In addition, make sure that the cans for preservation are clean and sterilized in a water bath.
Leaves of wild garlic we put in glass jarslayers - a layer of greenery, then a layer of spices, dill, bay leaf and so on. If desired, you can add a few cloves of garlic. We fill our billet from the wild garlic with a prepared brine and cover with lids - but not tightly, because this process of pickling the wild garlic for the winter does not end. The billets should be allowed to stand for several days - during this period, the foam will form on the surface, which must be removed. But after a week and a half fermentation is over, and after that the wild garlic can be topped up with fresh brine, carefully rolled up with lids and left for storage for the winter.
Recipe for pickled garlic and vinegar
To save wild garlic for the winter, you can use a simpler and quicker recipe - with acetic brine. To prepare the brine we need the following ingredients:
Glass of water
Two hundred grams of vinegar
Tablespoon of salt
Two tablespoons of sugar
If desired, you can add spices - black pepper peas, bay leaf. In addition, it is well suited for this homemade billet from wild garlic twigs of cloves or cinnamon.
The way of salting wild garlic for the winter is as simple as possible: lay the leaves of wild garlic in jars for conservation (it is recommended to soak the green in cold water for one hour), then pour hot brine on top and carefully close. Before you leave the salted wild garlic stored for the winter, the jars should be allowed to settle for one or two days, and in an upside down state.
