Marinated wild garlic

For culinary purposes, the use of wild garlic simply amazes with its ingenuity and variety - it is customary to consume it raw, adding salads and all kinds of snacks to the composition, as well as use it when preparing various sauces and main dishes (both first and second). In addition, pickled and canned wild garlic is known. Interestingly, after conservation, the useful properties of pickled wild garlic do not weaken even with long storage.

For a very long time, people have known not only the plant itself, but also the numerous useful properties of wild garlic, which are explained by the presence in its composition of a large number of substances indispensable for the human body. It contains proteins, fructose, fiber, carotene, a number of mineral salts, vitamins B and C. In addition, wild garlic is famous for its content of a natural antibiotic - lysozyme.

The beneficial properties of pickled wild garlic are also manifested in the ability of this product to lower the level of unwanted cholesterol in the blood, as well as improve digestive processes, purify blood and stimulate cardiac activity. Not only fresh greens, but also canned wild garlic perfectly saves from accumulated winter fatigue, vitamin deficiency, rapid fatigue, sleepiness, as well as stomach disorders and high pressure.

Fragrant fresh wild garlic is considered an excellent alternative to garlic and onions not only due to its taste, but also due to the huge benefits for the body. That is why in that short season, when this valuable greenery is full, it is recommended to stock it up for future use. The best way to preserve this plant is considered the option of preparing marinated wild garlic, which will later serve as a magnificent savoury snack.

For these purposes, thick strong shoots of wild garlic are most often taken, often even with undisclosed leaves, since it is believed that the most delicious in marinated wild garlic are slightly coarse stems. The first step is to rid the greens of the excess bitterness that is characteristic of fresh garlic. To this end, you can either soak the prepared raw material in cold water for several hours, or blanch the stems for about a minute.

For the second option, additionally, after short-term boiling, it is necessary to lower the wild garlic into ice or ice water in order to instantly stop heating and preserve the color of the greens as much as possible.

Then, to prepare pickled garlic, a pour is prepared - water, salt and sugar are brought to a boil (until the crystals are completely dissolved). Only then, with the heat off, is table vinegar or vinegar essence injected. It is important to always try the prepared marinade - if it is tasty for you, moderately salty-sour and slightly sweet, marinated wild garlic will also taste good.