Harvesting wild garlic for the winter
Wild onions, levruda or chanzels? It’s all about wild garlic! Spice with garlic flavor is desirable in many dishes. Try to prepare wild garlic for the winter. Her age in early spring was not long. Need to be in time pick leaves or bulbs before flowering. Original snack – wild garlic with horseradish is a rather rare dish.
Wild garlic salted with horseradish
For salting wild garlic for the winter you will need:
- wild garlic 3 parts
- horseradish root 1 part
- dill 1 part
- Bay leaf
- allspice
- take 1 teaspoon of salt per 1 liter of water
Salt wild leek with horseradish can be:
For salting, cut leaves with long stalks, rinse well and air dry.
Put the raw materials in wide-necked glass jars, shifting with selected spices: bay leaf, stripes horseradish root and dill.
Fill with saline, put a wooden circle, and on top oppression.
Wild garlic with horseradish will roam. The emerging foam in the early days remove, and circle and bend well rinse in salt water.
After two weeks, remove the load, add a new pickle, close lids and put in a dark cool place.
Wild garlic pickled
You will need:
- wild leek
- brine per 1 liter of water:
- salt 2 teaspoons
- sugar 3 teaspoons
- vinegar 9% 100 ml
You can pickle wild garlic for the winter So:
Cut the wild garlic into small pieces and blanch in boiling water water 1.5-2 minutes.
Cool immediately in running water and lay tightly in sterilized jars.
Prepare the brine: boil water and add sugar with with salt.
When the liquid stiffens a little, pour in the vinegar, stir and fill the cans. Do not add 1.5 cm to the edges.
Cover the jars with lids and sterilize for 5 minutes. Roll up and store pickled wild garlic at room temperature.
Tasty ideas:
Sharp arrows of wild garlic go well with meat dishes. Serve the appetizer with lamb ribs or with a real lagman. Top with pickled cabbage or cucumbers.
