Cheremsha is the roslina of the Lukovi family. Vaughn maє likuvalnі and priєmnі grub characteristics. Virostaє in Europe, the Caucasus and Turkey. Izhu vikoristovuyut young leaves. Stink in the world spicy, but do not growl. Ramsons are given fresh snacks and salads, as well as canned for the winter at home. The most popular preparation is marinated wild garlic. For those who love the gostry, take the recipe for a Korean appetizer.
Recipe for gourmets and lovers of spices.
Porada. Individuals with ailments of the SHKT are not allowed to get used to host gostra їzhu.
In order to cook wild garlic Korean, you need a sprat of її bunches, one carrot, Korean seasoning, 1 tsp. zucru and 0.5 tsp salt, and navit 4 tbsp. l. dewy olії and 2 tbsp. l. wine otstu.
As a rule, all recipes for the preparation of wild garlic are started with a mitt and scalded with dill. Only a little bit later, you can figure out the main process of conservation.
- Okrіp is necessary to anger and call the wild garlic into the depths of the mind.
- Carrots are shattered with long-term husbands and weed to wild garlic. You can beat a special grater.
Cheremsha in Korean - The coming krok is the preparation of a spicy sauce. Ocet, seasoning in Korean, zukor and silly mix and pour into the salad.
- Refuel yoga oil and mix well.
- Spread wild garlic in Korean with banks and leave it for a couple of years. After that, the salad is ready before living
- If you want to prepare a salad for the winter, then you need to sterilize it in a jar and roll it up with a lid.
Marinated wild garlic
Pickling is a good way to save brown and juicy wild garlic for the winter. For this you need 0.5 kg of wild garlic, 1.5 l of water, 100 g of cranes, 150 g of table otstu (9%), 3 tbsp. l. tsukrovy pisku and 1.5 tbsp. l. salt.
- Cheremsha promiti and viklasti in the back of the sterilized jars.
Porada. Ramson is necessary before cooking, soaking a sprat of a year near the water. Tse roblyat in order to get rid of bitterness.
- Viklasti to the beast crane.
- Let's prepare roses later. It’s better to add strength and zukor to boiling water. Dochekatisya, while the stink is different and pour in an estimate.
- We are preparing the marinade to pour the wild garlic and the jars to wander.
Solona wild garlic
The recipe for preparing salted wild garlic is simple to the point of impossibility. You need 1 kg wild garlic and 2 tbsp. l. great salt.
Wild garlic leaves before pickling - Ramson needs to be washed and dried.
- Let's sweat and shake it, but not too badly.
- Give strength and good memory.
- Tamp at the sterilized jars and roll them up with a lid.
Respect! Save salty wild garlic in cold weather. For example, at the refrigerator, pidvali chi lyohu.
Salon ramson takes care of her authority. Її it is possible to live in a wonderful sight, salads or add it to the first line.
Ramson in tomato sauce
To prepare wild garlic with tomato sauce as a preparation for the winter, you need to take 2 kg of roselin leaves, 0.2 kg of tomato paste, 4 tbsp. l. salt, 2 tbsp. l. sukrovy pіsku, 2-3 bay leaves, 5-6 peas of black pepper and 0.8 l of water. The order of preparation is even simpler:
- Wash the roslin, scald it with sprinkles and spread wild garlic in jars.
- Bring the water to a boil.
- Add all the ingredients to the water and boil the trochs.
- Pour into cans of wild garlic and sterilize for a quarter of the year.
- Twist the jars, turn them upside down and cover with a warm carpet.
Salo with wild garlic
Unbelievable and unique recipe for wild garlic. Vіn seldom if you live until winter. As a rule, yoga is ordered as soon as it is prepared. You need 0.2 kg of fat, 0.1 kg of wild garlic, as well as silt, pepper and spices (for relish).
Salo with wild garlic - On the meat cutters, roll the bacon and wild garlic. You can work hard.
- Add strength, pepper, spices and mix well.
- I'm ready to sumish viklasti in a jar and put it in the refrigerator.
- Appetizing appetizer is ready. They smear bread with it and live like a sandwich.
Korist and Skoda Roslini
The other name was cheremshi - “Vedmezhe Vukho”. Bagatyoh praise nutrition, like the melancholy that Skoda in vzhivannya tsієї spicy herbs. The main powers of wild garlic are bactericidal and fungicidal action. Krym tsgogo, it positively flows into the rich processes of the body.
- I will improve the work of ShKT.
- Helping to get rid of worms.
- Raise immunity.
- Positively pouring into a healthy person.
Ale, if wild garlic has been implanted, it may happen that you have a flu, as you have a disease of the fluke, gastritis with an increase in acidity, cholecystitis or pancreatitis.
Respect! Live the wild garlic peacefully. The supra-world method of growing in a hedgehog is to produce until the appearance of bloating, disorder of the slug, migraine and sleeplessness.
Preparing wild garlic for the winter is the simplest option for saving growth for the winter. We need little time for cooking. Then the straws come out brown and savory. Marinated and salted wild garlic - the most popular recipes. Lovers of spicy food will appreciate the Korean style of the country. An unusual recipe for lard with wild garlic will make you gourmet, and spice in tomato sauce for adding to soups and other herbs. Roslin's maє korisn_ akostі, but live in її sіd pomirno.
Marinated wild garlic: video
The wild garlic has a sprat of the name. Її call "wild watchmaker", "vedmezha tsibulya", and at the price є their own substantiation. Roslin can be seen up to the cibulin family, and for the relish of that smell, it is like a middle cibula and a watchmaker. For vmіstom vіtaminіv ramson, perhaps, do not compromise gnostic cultures. Її іz zadovlennyam include to the warehouse bagatioh stravі and navіt conserve for the winter.
Wild garlic sauce
Hot biyak often got used to zhu vlіtka fresh wild garlic, її tezh will not be occupied. Especially if in a fierce birch the body is more likely to meet the needs of vitamins and microelements. Father, what can we do? For example, prepare pesto - a special sauce, piquant for taste and greens for color. Yogo can be used as a dressing for salads and other herbs, smeared on bread or stuffed with tartlets.
We need:
1. Vlasne, the wild garlic itself - preparations for the winter work with her! A bunch for one serving is to blame for a larger one - no less than 125 grams - relatively vimitim and vysushenim.
2. or your other loves) - 50 grams.
3. Migdalny gorishki - stiles.
4. Roslinna oliya, more olive - 75 grams.
5. Strength, pepper - for relish.
Migdal and sir are processed by a food processor or a blender into small pieces. Add the wild garlic and refine it again to the end of a homogeneous mass.
Pour in oil, continuing the work of the combine. Vsipati force that pepper. If the mass gives a creamy consistency to the m'yak, transfer it to sterile small jars. Pour more spoonfuls of olive oil on top, close with great lids and store in the refrigerator. Such a looking wild garlic (prepared for the winter) can stand a sprat of months.
Salt marinuemo
And you can pickle greens in such a simple way. Sort the wild garlic into bunches, just do not fill it up (before picking the root). Put them in a container for pickling. With seasonings of wild garlic, harvesting for the winter with some work, it’s good to eat with leaves of the chron, peas and a small amount of rosol work such a concentration: repeat tablespoons of salt per liter of cold water. Rotting is put on top.
The salting process takes three months or more. Then the product can be used at the hedgehog. Harvesting wild garlic for the winter can also be presented in a pickled version: a bunch of 55-60 stems with leaves is placed (like a bouquet, only leaves from the necks are not responsible for washing) in a jar and filled with cold marinade (so that the stems are covered), warehouse such as this: salt is taken on a jar of water - repeat spoons (їdalni), tsukor - 1 tablespoon, otset - 15 grams. Obviously, spices. In marinade, greens can stand for a day in the refrigerator. Let's stop the bank.
Stravi with wild garlic
And how do you blame the food about those, how to cook wild garlic? Well, there are no problems here. Axis, for example, a simple salad with corn. Otzhe, a bunch of greenery. Brew cool 3-4 eggs and chop them. Before them add a jar of canned corn. Salt. Fill with mayonnaise. І serve on the table. And you can still do this grass: cut boiled meat or smoked meat into cubes, a couple of eggs, a bunch of wild garlic, sprinkle it in front with dill, so that it helps to help її spicy relish and smell. Salt, girchitsa, otstu, olії zrobiti sauce for dressing. You can mix it with crackers. Spicy, delicious, delicious! I, nareshti, the axis of a kind of sn_danok is prepared with wild garlic: sprinkle a bunch with sprinkles, shake and brush. Grate a piece of hard sir or brinzi on the terts, beat sprat eggs, zm_shati z|іz| with sulfuric mass and pour into the pan, grease, mix with wild garlic. If the snack is ready, put it on plates, or on slices of bread / toast / toast, and enjoy the savory taste.
Spodіvaєmosya, tsі recipes will appear to you corny!
Today we have the season of preparations for the winter, and the first recipe - I will tell you and show you how to freeze wild garlic. The past fate was the first test, before the freezer, a small batch of fragrant leaves broke. I will say that the wild garlic is frozen, I already needed it. As if it were spicy greens, it is added to soups, borscht, stews, liver, mashed potatoes, meat dishes. Zagalom, if you think more about whether you can freeze wild garlic, my opinion - so, not only possible, but th required!
If you think about it, then there are few arguments that will turn you over to the correctness of the decision. The axis wonders: the collection of fresh greenery is simply unrealistically expensive, but how is it korisna? Everything grows in greenhouses due to the growth stimulators and chemicals. dobriv. Ramson grew wild, growing by itself, without any kind of growth. For the variety, it’s obvious - for the season, a magnificent bunch of wild garlic koshtuє has fallen even cheaper. Vitamins are richer in them, lower in greenhouse greens, relish of yaskravy, fresh - all for those who tried to freeze wild garlic for the winter, wanting a little bit for testing.
This season I have grown two types of frost: I cut the leaves like for salads - the stench will blow from the first and other straws. I also ground it with a blender, mashed it up. Yogo I vikoristovuvatim for podlivok and sauces. Before speech, in the soup puree, you can also add a cube of frozen puree, it will be crispy, savory and fragrant. In the end of the recipe, I will write a report, de and how the freezing is victorious, but while it’s fresh, work different , Stink more, more korisni!
How to freeze wild garlic for the winter, a recipe with pokrokovi photos
- Dekilka bunches of wild garlic;
- sachets (primarily or Ziploc);
- small molds for muffins or molds for ice;
- hospitality lower.
Preparation of wild garlic before freezing
The bunches are rozvyazuєmo, filled with a great kіlkіstyu cold water for ten strands. We pour water, we wash leaves under clean water, or we collect two or three more times in a bowl. It is not guilty to lose the particles of the soil and the other smittya.
Let's send the pagons to the towel with a thin ball. Let it dry out, drive on them innocently buti. Otherwise, it’s covered with one more towel and it’s like a kilimok - the water quickly climbs up from the fabric, the greens dry out.
Dry the leaves rіzhemo, not too dry, as you sound you cut for salads. I will cover the vicorist pagonia - I will freeze the green leaves, and the light petioles. I cut petioles drier, lower leaves.
Sip the greens from the package, in small portions, to twist the roll. If you have bags of zastіbkoy, then the ball is not too high, so it’s better to beat and save the frost. Prepare the bags in the freezer.
I mixed two large bunches in mashed potatoes, so that I could use the time to prepare sauces and add wild garlic. You can also freeze wild garlic in this way. Leaves and petioles were coarsely chopped, hung in a blender.
I mashed it all up. It’s thicker weide, we need the same.
Razklala for the forms. Vikoristovyte naimenschi, we concentrate the puree, and then I froze, and I’ll make it as necessary to cut the pieces. If you want to prepare a large portion, then a whole cube goes. I put the form in the freezer to the wound.
Well, what did I see in the photo. The mashed potatoes are easily caught in the forms, and the blanks need to be laid out in bags and tightly tied. Narizan wild garlic should also be taken from the tightly curled or tied packages.
Now about those, de and yak you can vicorate frozen wild garlic. I add її in supi-borscht, chastnikovy aroma and yaskravy greens colors are already refreshing first straws. At the meat and vegetable stew, speck, I put the troch and in the very end, if everything is ready. At omelets, fritaty, eggs - a substitute for being-like other greens. I make okroshka with wild garlic - so, such an unusual recipe, even savory and brown. Frozen wild garlic can be added to a vipіchka - in Ossetian pies, in a dough for bread. Even in minced meat or minced meat, zrazi with egg and greens.
I use wild garlic puree as an additive in sauces for meat, spaghetti, potatoes, meat, creamy soup (potatoes are even more tasty!). They don’t waste their taste after frost, they are filled with such a gostroy, spicy, brown. Zagalom, I repeat once again - it’s necessary and you can freeze the wild garlic, you can find a collection of zastosuvannya and obov'yazkovo!
Cheremshi for the winter recipes koristuyutsya not like the great popularity, not all the gentlemen grow shards on their summer cottages. Infrequently zustrіnesh її on the shelves of shops. However, we recommend that you prepare it for the winter. For the cob, you can try these cooking options.
Recipe for pickled wild garlic for the winter
Greens - a couple of kilograms
Pіtora liter vodi
Optic acid - a tablespoon
Kindly crush the leaves. Bazhano divided leaves into 2 parts, so that it was more beautiful. Leaves can be left alone or torn into shreds. Boil the water, salt it, mix it up and add greenfinch. Boil in a sprat of quill, pour into jars. By the water, the leaves were boiled, pour in the ocet, mix, pour into jars, immediately cover with lids and cool to room temperature.
Recognize i. You know a lot of cooking secrets.
Marinated wild garlic for the winter: a pokrokovy recipe
Chasnikova chastochka - 2 pieces
1 l clean water
Tsukrovy pіsok - 70 g
leafing laurel
Otsov acid - 0.25 l
Cheremshevi leaves and stems
Resolutely imitate greenfinch (better than robitse no less than 3 times). Then let the leaves hang. Put a bowl on the bottom of the jar, then add lavrushka next, and then greenfinch. To make the marinade: boil water, salt, add zucor with oxic acid. Pour the leaves with boiling marinade, sterilize the container of pivgodini, and then roll it up with lids.
Recipe for pickling wild garlic for the winter
Green stems
Sil, French sirchica - on a tablespoon
Liter of water
Dekilka of black peppercorns
Wine ocet - repeat tablespoons
Wipe the stems resolutely, soak them in cold water. Sterilize containers, de vie plan to pickle greens. The stems should be installed in a vertical position. Boil the water, pour the stems. At the jar, fill in the okrip for five quills. Pour the homeland into a saucepan, add strength, mustard and pepper. I know to bring the water to a boil, fill in the boil with a sprig of quills. Pour in the boiling marinade, roll it up, wrap it with a towel, and leave it until cold.
Marinated wild garlic - recipes for cooking for the winter
Option with spices
You need:
Greens - 0.9 kg
Liter of water
Table ocet - 90 ml
Clove with cinnamon
Tsukrovy pіsok - 45 g
Wipe the stems with leaves well, fill them with water and fill them with sprats. Sterilize containers. Store them in a prepared container. Boil water, add salt, introduce sucrose pisok, cloves with cinnamon. You can also put other spices. Boil a couple of chills for the marinade filling, tidy up half a day. Pour the marinade dressing over the okrop. Conduct sterilization and screw caps.
Recipe for pickling wild garlic for the winter
Greens - 1 kg
Liter of water
Sil kitchen - 45 g
Vimite stalks with leaves reluctantly, transfer them to the room. From kitchen salt and dill, prepare rosemary, filter yogo, cool. Fill it with rossol, cover it with a wooden circle, press down with gnat. You can blame a pin on the top, it’s necessary to see the obov’yazkovo. After removing the gnat, wash it with salty rosemary. After a couple of days, you can cover it up and move it to a cold place for a distant saving.
Preparing wild garlic for the winter: recipes
Option with tomato sauce
Tomato paste - 0.2 kg
Water - 0.8 liters
Zelenushka - 2 kg
Laurel leaf - 2 pieces
Zukorok - 2 tablespoons
Strength - 4 large spoons
Peppercorns - 4 pcs.
Greens wimite, scalded with dill. Boil water, add tomato paste, throw in a sprat of peppercorns. Add tsukor, lavrushka, salt. Vimishayte resolutely, check the boil. Containers sterilize exactly 20 strands, twist with chipped caps.
For the winter, varto prepare such growing plants, as if to cover the maximum number of speeches, necessary to strengthen the immunity on the flat water. Before such roslins, crazy, lay wild garlic.
Vaughn appears on the hinges, and until the end of the chern її it is necessary to catch the harvest. Tim more, scho zagotіvlі pіdlyagayut less dobіrnі copies. On the basis of wild garlic leaves, you can cook cabbage rolls, salads, go to soup and pies. Smakovі yakostі її vіdminnі, scho rob її, u dnanny s majestic amount of vitamins, obov'yazkovy candidate for harvesting for the winter period. Ryatuvatimemosya in the face of winter colds for the help of savory marinated wild garlic.
Before speech, pickling is the most popular type of harvested wild garlic, but not one. At once, we will learn about the main recipes for harvesting wild garlic.
Before the cob of the robot, leafing the wild garlic is miёmo, bazhano navіt dvіchі, and dry.
Banks are sterilized.
Ramson in tomato sauce. savory
ingredients
Ramson, 2 kg
Tomato paste, 200 g
Sil, 4 tbsp
Black pepper, 4-5 peas
Zukor, 2 tbsp
Laurel leaf, 2 pieces
Water, 800 ml
1. Wash the leaves of the wild garlic scalded and drained.
2. Boil water, throw in a tomato and all spices, let the marinade boil a little. Boiling and bottling.
3. Arranged with banks of wild garlic, fill it with marinade and put it on sterilization (20 quills).
Marinated wild garlic
ingredients
Ramson, 2 kg
Sil, 40 g
Ocet 6%, 1 tbsp
Water, 1½ l
1. Boil the water from the silly, throw wild garlic leaves into it.
2. After cooking 2-3 whilini, move to jars, winnowing water.
3. Add water to the water, boil it and pour it in cans with wild garlic.
4. Curve with lids and let the jars cool down at room temperature.
Ramson for the winter, canned
ingredients
Ramson, 1 kg
Zukor, 1 tbsp
Sil, 1 tbsp
Tomato paste, 200 g
Oliya roslinna, 250 ml
1. Promeliyuemo leaves of wild garlic in meat cutters.
2. Porridge is mixed with tomato, butter, put strength and zucor.
3. Grew up to boil, cook even more shortly - 1 whilin. Immediately transfer to ½-liter jars, sterilize 20 strands and finish.
Ramson with chasnik, marinated in jars
ingredients
Ramson, 700 g
Chasnik, 2 chastochki
Sil, 60 g
Zukor, 70 g
1 bay leaf
Ocet 9%, 250 ml
Water, 1 l
The chasnik also successfully supplements the hospitable relish of the wild garlic itself, and that building is more resistant to colds, and it is less likely to get better.
1. We place 1 bay leaf, a teaspoon in a leather jar, and wild garlic for the animal.
2. Cook marinade and pour into jars.
3. Sterilize ½ year, finish.
Stems of wild garlic with mustard, marinated
ingredients
Ramson, stalks
Sil, 1 tbsp
French fry, 1 tbsp
Black pepper, sprat of peas
Ocet wine, 1½ tbsp
Water, 1 l
1. The stems are miёmo and soaked for ½ years. Viymaєmo іz vody, let's go їy stack.
2. We install the stems in jars firmly, generously and filled with dill.
3. After 5 quills, it is poured into the saucepan, salted yogo, put the hot pepper and pepper.
4. Kip'yatimo 2-3 hvilini, llemo estimate and take it out of the fire.
5. Fill jars with stems with marinade and finish. Let's go cold yourself, and we'll turn them all over.
Salt ramson for the winter
ingredients
Ramson, 1 kg
Sil, 50 g
Water, 1 l
1. Promit that dried wild garlic is placed at the jar or kastruli.
2. Get ready to rozsil, having boiled water from the silly. Protsidzhuєmo yoga and cold.
3. Fill wild garlic with rosol and rot the beast.
4. Watching the wild garlic 2 tyzhnі. As if the pina appears, it is known that it is washed with salty water, the lumps are washed out of the gnat at once.
5. If you pass 2 days, the wild garlic is transferred to the refrigerator, placing it in a closed jar.
Ramson for the winter, canned from sill
ingredients
Ramson, stems at once from leaves, 1 kg
Strength of large pomelo abo morska, 500-700 g
1. Let the wild garlic soak for ½ years. Anew we wash it, in the kintsy we scald it with dill.
2. At the jar we put wild garlic with balls, sippying the sill - the docks of the jar will not stop.
3. Curve the jar with a lid and put it in the cold.
Ramson with spices, marinated
ingredients
Ramson, 700-900 g
Zukor, 50 g
Sil, 50 g
Ocet tables, 100 ml
Carnation
Water, 1 l
1. Promit the wild garlic, soaking a sprat of quills in cold water, spread it over the prepared jars.
2. Varimo marinade 3 quills from the components, beforehand in the recipe. With spices, we turn it off, turn it off, add it. We pour in an estimate and add a boil.
3. Pour wild garlic with marinade, sterilize the jars and zakochuemo.