Ramsons, which is also called wild garlic or onion bearish, belongs to the onion family, but it smells like a young garlic. Surprisingly, the content of volatile production garlic it exceeds 3 times the vitamin C content in it is 10 times more than lemon. In addition, garlic contains essential oil, glycoside alliin, ascorbic acid, fructose, protein, carotene, lysozyme, and other useful micro - and macronutrients. Ramsons has antiscorbutic, anti-inflammatory, antimicrobial, anthelmintic, anti-arteriosclerotic properties, and, hence, use it for the prevention of various diseases is necessary.
Each family has its proven recipe of preparations for the winter, but not all of them equally well preserve the useful properties of garlic. That's why pickling the garlic you must meet all requirements to this process. To seasoning turned out the most delicious and vitamin, you need to take some of the fresh shoots from not fully expanded leaves.
First, you need to prepare the leaves. To do this, they carefully wash and pour for 1-2 hours cool boiled water. Once the water has a distinctive pungent taste, it is drained and replaced with fresh. Then begin to prepare the marinade. To marinate 300 g of garlic, to heat to boil 1l water, then add 2 tablespoons of salt and 2 tablespoons sugar. After that, the marinade slightly cooled and topped up to 100 g of vinegar.
In a carefully sterilized jars neatly stacked bundles of garlic, with their white legs in the air. You can use half-liter and liter cans, picking them up to the size of the beams. Then the banks pour the marinade and sterilized for 5 minutes and tightly roll up covers.
The more hot spices can cook wild garlic in Korean. For this dish you need in equal proportions mix the sugar, water, rice vinegar, add salt, Korean spices (1 tbsp.) and 1.5 teaspoons of red pepper. Then you need to pour the garlic marinade, but don't throw the banks, and just cover them with black lids and 5-7 days to put in a cold place.
This seasoning is great on any meat and poultry. You can also offer it for the first dishes or used for cooking a variety of side dishes. If you plan to serve the leeks on the table as a separate dish, put in a jar of pickled garlic 2 tablespoons cranberries.
How to make pickled garlic
Each family has its proven recipe of preparations for the winter, but not all of them equally well preserve the useful properties of garlic. That's why pickling the garlic you must meet all requirements to this process. To seasoning turned out the most delicious and vitamin, you need to take some of the fresh shoots from not fully expanded leaves.
First, you need to prepare the leaves. To do this, they carefully wash and pour for 1-2 hours cool boiled water. Once the water has a distinctive pungent taste, it is drained and replaced with fresh. Then begin to prepare the marinade. To marinate 300 g of garlic, to heat to boil 1l water, then add 2 tablespoons of salt and 2 tablespoons sugar. After that, the marinade slightly cooled and topped up to 100 g of vinegar.
In a carefully sterilized jars neatly stacked bundles of garlic, with their white legs in the air. You can use half-liter and liter cans, picking them up to the size of the beams. Then the banks pour the marinade and sterilized for 5 minutes and tightly roll up covers.
The more hot spices can cook wild garlic in Korean. For this dish you need in equal proportions mix the sugar, water, rice vinegar, add salt, Korean spices (1 tbsp.) and 1.5 teaspoons of red pepper. Then you need to pour the garlic marinade, but don't throw the banks, and just cover them with black lids and 5-7 days to put in a cold place.
To serve pickled garlic
This seasoning is great on any meat and poultry. You can also offer it for the first dishes or used for cooking a variety of side dishes. If you plan to serve the leeks on the table as a separate dish, put in a jar of pickled garlic 2 tablespoons cranberries.