Pickled wild garlic

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to pickle wild garlic for the winter? Any wild garlic is suitable for pickling, but if you buy it, try to choose one with a thick and juicy stem. The leaves are not involved in this recipe, just don’t rush to throw them away, use them in a salad or freeze them. Vinegar 9%, if you only have essence, dilute in a ratio of 1:7 (parts of water), or use the vinegar calculator on the website. Use coarse salt for pickling, without iodine.

2. STEP 2

   

   Prepare the jars. Wash them with baking soda and rinse well under running water. Place wet in a cold oven with the neck down, and also place the lids. Turn on 150 degrees, after reaching the set temperature, sterilize jars of 0.5-0.7 liters for 9 minutes, 1 liters for 15 minutes, 2 liters for 20 minutes. For me, this sterilization method is the most convenient, I’ve been using it for many years and it has never let me down. You can use something else: in the microwave or over steam, as you are used to.

3. STEP 3

   

   Prepare the wild garlic. There may always be residual soil on the greens, so soak them in cool water for about 15 minutes. Use a wide bowl so that the wild garlic is completely covered with water. Then rinse thoroughly under running water. Peel the stems from the burgundy film, and sort through them at the same time, getting rid of any damaged ones. Such stems should not get into the workpiece; they can cause fermentation and spoil the product.

4. STEP 4

   

   Now cut off the middle, fleshy part of the stem, cutting off the leaves and the root part. Use the resulting stem entirely if the jar is tall, or cut it smaller, based on the size of your jars. Place the chopped stems in jars tightly horizontally or slightly at an angle so that more can go in and there will be no voids later.

5. STEP 5

   

   Prepare the brine. How to make brine? Pour 0.5 liters of water into a saucepan, add coriander seeds, pepper, a couple of bay leaves, and sugar and salt. Take a tablespoon with a small mound. Bring to a boil, reduce heat to low to avoid over-boiling, and let simmer for 5 minutes.

6. STEP 6

   

   Pour boiling brine into jars almost to the top. Divide the spices and bay leaves equally into each jar.

7. STEP 7

   

   Then pour in vinegar, add brine to the top of the rim and close the jars with sterile lids. There is enough brine for 2 0.5 liter jars. and a little remains. Pour 2 tbsp into each jar. 9% vinegar. Vinegar, sugar and salt are preservatives; do not change their quantity and concentration so that fermentation does not begin, otherwise you risk losing the product.

8. STEP 8

   

   Now turn the jars over onto the lid to check the seal and cover with something warm. Leave it until it cools completely, and then put it in a cool place for storage. This preparation ripens within a month, is stored for up to a year, but is eaten earlier. Serve as an appetizer or as an addition to dishes of meat, fish, and potatoes. Used in the preparation of salads, sauces, soups. I wasn’t cooking for the winter, so I didn’t turn the jars over.

Comments on the recipe

Urmida

20.12.2023

4.8

oh, and I love pickled wild garlic!!! Many thanks to the author for the culinary recipe!!!!!

UO-Shu

20.12.2023

4.5

Glad to help! You can take a look here, it’s delicious too

Leah

20.12.2023

4.9

I never thought about the fact that wild garlic can be pickled, I discovered so many new things for myself since I started visiting this site))) We usually eat wild garlic fresh, add it to soups (instead of herbs) or bake pies with wild garlic, fortunately in the spring there is a lot of it in the village , it’s just a pity that the season for fresh wild garlic is very short, it “gets old” too quickly, becomes dry and not so juicy. This year, as soon as we collect a fresh harvest, I’ll try this recipe so that I can enjoy wild garlic even in summer, and maybe even in winter!) Thank you for the recipe!

Shura

20.12.2023

4.8

Yes, you can eat fresh wild garlic only in the spring, but it’s good that there are recipes like yours, UO-Shu, a very relevant and healthy recipe, you can eat such wild garlic all year round, thank you, I’ll know and try it...

Vanya

20.12.2023

4.9

there's a lot of salt. Isn't there an error?

Good village

20.12.2023

5

And we freeze crushed wild garlic for pies in winter