Pickled garlic

Marinated wild garlic: option 1

Here is one of the simplest recipes for marinated wild garlic. To pickle the wild garlic for this recipe, we will need the following products:

• 
  60 stalks of wild garlic


• 
  150 ml of vinegar


• 
  1.5 tbsp. l. salt


• 
  1 tbsp. l. Sahara

Cut off the stalks of wild garlic from both ends, and turn it over to the colander to water the glass. Then, for two hours, soak the wild garlic in cold water, so that bitterness will leave it.

To prepare marinade in a liter of water, add vinegar, salt and sugar, bring to a boil and cool to room temperature.

Stems of wild garlic are bundled in bundles of 10 or 20 pieces, put vertically in a tall jar and pour a warm marinade so that the stems are completely covered with liquid.

Banks can be rolled up immediately (if the garlic is marinated for the winter) or put for 5-7 days in the refrigerator if you want to enjoy pickled caramel as soon as possible.

Marinated wild garlic: option 2

Here is another variation of the recipe for pickled garlic, here you are invited not to soak the wild garlic, and blanch it in boiling water. Products we will need are:

• 
  leeks for a liter of marinade


• 
  100 ml of 9% vinegar


• 
  50 g of salt


• 
  50 g of sugar

The sour cream is cut into pieces and blanched in boiling water for about two minutes, and then cooled in running water. Densely put the wild garlic in warm cans.

We make salt and sugar in a liter of water and boil for two minutes. Let's cool slightly, add the vinegar and mix. Fill marinade with wild garlic in cans, that its level is 1.5 cm below the edges.

We cover the jars with covers, sterilize them for five minutes and roll them up. Keep marinated wild garlic in a cool place.

Pickled garlic with garlic

You can add garlic to garlic at pickling, it will further emphasize its piquant taste. For marinated garlic and garlic we take:

• 
  700 grams of garlic


• 
  250 g 9% vinegar


• 
  70 g of sugar


• 
  60 g of salt


• 
  2 cloves of garlic


• 
  bay leaf - to taste

My cherries. At the bottom of the prepared cans lay the bay leaf, peeled garlic cloves and wild garlic. To prepare marinade take 1 liter of water, add vinegar, salt and sugar, bring to a boil. Fill marinade with wild garlic, sterilize half an hour, roll.

Marinated wild garlic with mustard

To make the flavor of caramel more refined, you can pick up wine vinegar and add French mustard for pickling. We need the following ingredients:

• 
  leeks for a liter of marinade


• 
  1.5 tbsp. l. wine vinegar


• 
  1 tbsp. l. salt


• 
  1 tbsp. l. French mustard


• 
  a few peas of pepper

Stem ramons washed and half an hour soaked in cold water. In the meantime, we sterilize the cans in which we will conserve the wild garlic.

Densely install the sticks of wild garlic in a jar in an upright position. Litre of water is brought to a boil and poured on the wild garlic. After five minutes, drain the water into a saucepan.

Add salt, pepper and mustard to the water, bring to a boil and boil for 2-3 minutes. Add the wine vinegar and immediately turn off the fire.

We fill the garlic with marinade, roll up the jars, set it upside down and leave it to cool for 24 hours, wrapped in a towel.

Bon Appetit!