Ramsons for the winter - 6 step-by-step recipes for blanks in jars

Ramson is a wild garlic. It is very useful as it contains many vitamins and nutrients. To support the body in the winter, you should stock up on this marinated miracle greens.

How to prepare pickled wild garlic in jars for the winter?

For harvesting wild garlic for the winter, it is best to choose young, whole and strong shoots: you can pickle not only the leaves, but also the stems of the plant. For winter harvesting, it is best to finely chop the wild garlic.

Cooking time - 2-3 hours.

Cooking time - 1 hour.

Servings Per Container: 3-4.

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  Rinse plants and sort if necessary. Remove the damaged parts and cut off the peduncles, as they are very tough.
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  Take two saucepans of the same size. Put the first in the refrigerator for 15 minutes, and the second on the stove (make a small fire). Boil.
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  When the water boils, add vinegar to it. Pour out the wild garlic.
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  Cook wild garlic for 3-5 minutes, remove with a slotted spoon (this is the most convenient way). We pour it into ice water. We get rid of water with a colander. When the water is completely drained, we transfer it to a jar and fill it with boiling brine.
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  We roll up the cans using a seaming machine. After 30 days, wild garlic can be eaten as a salad or served with meat. Crumbled by hand, it can also be added to food.

Bon Appetit!

How to salt wild garlic for the winter at home?

The process of salting wild garlic is quite long, but for the most part it does not require the hostess to be constantly nearby. You just need to follow the preparation and remove the foam.

Cooking time - 14 days.

Cooking time - 1 hour.

Servings Per Container: 3-4.

Ingredients:

• Ramson - 1 kg.
• Salt - 55 gr.
• Water - 1 liter.

Cooking process:

1. For pickling wild garlic, we need a fairly wide saucepan. We put the grass here (we pre-wash it).
2. Prepare a saline solution in a separate container. Pour water into a saucepan and add salt. We turn on the stove. Bring water and salt to a boil. Filter the solution through cheesecloth.
3. Fill the wild garlic with the solution and cover with a plate on top. We put something heavy, for example a three-liter can of water.
4. We leave the pan with wild garlic in the kitchen. We constantly monitor the salting and remove the foam. Otherwise it will deteriorate.
5. Within 14-15 days of salting, we constantly check the wild garlic: we try and check the degree of salinity.
6. After a couple of weeks, we put the wild garlic in jars, roll it up and store it in the refrigerator or pantry along with other pickles. We eat it with meat or as a salad. Ramson is good for the stomach and is rich in vitamins, which is important in winter.

Bon Appetit!

Incredibly delicious adjika from wild garlic for the winter

Ready adjika is eaten cold as a sauce in combination with other dishes. It is also used as a marinade for meat and a spread for sandwiches.

Cooking time - 1 hour.

Cooking time - 50 min.

Servings Per Container: 2-3.

Ingredients:

• Ramson - 300 gr.
• Parmesan cheese - 2 tablespoons
• Ground black pepper - to taste.
• Salt - 2 tsp
• Olive oil - 90-100 ml.

Cooking process:

1. We wash tender and young wild garlic (stems and leaves). We spread it on paper towels so that the water is absorbed.If this is not done, wild garlic will not be stored for so long.
2. After drying, cut the wild garlic into small pieces, then pass through a meat grinder.
3. Place the grater in a deep plate or bowl. We rub the cheese. Add it to the chopped wild garlic. We mix.
4. Add olive oil to the mixture, salt and pepper to taste. Stir and transfer the mass to an enamel pan. We put on a preheated burner and simmer for 10 minutes.
5. We sterilize the jars (you can use the oven, microwave or steam bath) and put the ready-made adjika in them. Boil the lids for about 2-3 minutes. We roll up cans of adjika and put them in storage in a pantry or any other cool place.

Bon Appetit!

How to make wild garlic pesto yourself for the winter?

Wild garlic pesto goes well with meat and thick soups. It can be used as a base for a sandwich for these dishes. Pesto can also be a great, healthy snack.

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Servings Per Container: 1.

Ingredients:

• Green onions - 1 bunch.
• Cheese - 100 gr.
• Olive oil - 70 ml.
• Walnuts - 50-100 gr.
• Salt - 1 tsp
• Ramson - 1 bunch.

Cooking process:

1. We wash a bunch of wild garlic with warm water and dry it with a napkin or paper towel. We cut it off with our hands into pieces of arbitrary shape.
2. We peel the nuts from the shell, take out the filling and grind it a little with our hands, so that it is more convenient to process in a blender.
3. We also rinse a bunch of onions and dry with a paper towel, cut into pieces.
4. We transfer all the ingredients to the blender bowl. Pour in oil and grind into a single mass.
5. Now it’s the turn of the cheese. Cut it into medium sized pieces and spread over the mixture. Grind and mix all the products in a blender again. Salt to taste. Put the pesto in a jar and close the lid. We put it in the refrigerator. We store for 30 days and make sure that oil always appears on the surface of the sauce.

Bon Appetit!

A simple and delicious recipe for wild garlic caviar with tomato paste in jars

It is customary to add wild garlic caviar as an appetizer to meat or fresh cabbage soup. It can also be used as a spread for black bread or loaf - depending on taste preferences.

Cooking time - 1 hour.

Cooking time - 50 min.

Servings Per Container: 5-6.

Ingredients:

• Ramson - 1 kg.
• Tomato paste - 200 gr.
• Vegetable oil - 200 gr.
• Vinegar 9% - 2 tablespoons
• Salt - 1 tablespoon
• Sugar - 1 tablespoon

Cooking process:

1. Rinse the ramsons with warm water and put them on a paper towel. Dry until all moisture is absorbed. We put a deep bowl close to the holes for the mince outlet and chop the wild garlic.
2. Then add tomato paste, vegetable oil and sugar. Sprinkle the ingredients with salt and stir until smooth.
3. We turn on the stove and make a medium heat. Put the mixture in a saucepan and put it on the stove. Bring to a boil and wait another minute.
4. Pour in vinegar.
5. We sterilize half-liter jars (10 minutes each) and put the caviar in them, cover with lids and roll them up using a seaming machine.
6. Let the jars with the contents cool at room temperature. Then we put them in the refrigerator or pantry for storage. The caviar is ready for the winter.

Bon Appetit!

A step-by-step recipe for making lecho from wild garlic for the winter

For the preparation of lecho, wild garlic is most often chopped into small pieces. However, for completeness of taste and greater similarity to the sauce, it is better to pass the wild garlic through a meat grinder. Ready lecho will be a good snack for meat or fish.

Cooking time - 1 hour.

Cooking time - 50 min.

Servings Per Container: 8-10.

Ingredients:

• Ramson - 2 kg.
• Tomato paste - 500 gr.
• Vegetable oil - 1 tbsp.
• Salt - 1 tablespoon
• Sugar - 1 tbsp.
• Water - 1 tbsp.
• Vinegar 70% - 1 tablespoon

Cooking process:

1. We sort out wild garlic, remove dry or damaged leaves and stems. We wash the wild garlic and dry the excess liquid with a paper towel. Chop finely (you can grind with a meat grinder or blender).
2. Pour water into a saucepan, then send oil and vinegar. We dilute the mixture with sugar. Salt.We turn on the stove, put the pan on the burner. The marinade should boil.
3. We spread the wild garlic into the mixture. Bring to a boil again and cook for half an hour. While the workpiece is being cooked, we sterilize the jars.
4. We put lecho in jars. We cover them with lids and roll them up. Turn it upside down. We are waiting for them to cool down. After cooling down, you can already try the lecho. Therefore, we advise you to leave a little sauce to taste.
5. For a couple of weeks, the lecho will infuse. Banks can be removed to a cool place (refrigerator or closet).

Bon Appetit!