Marinated wild garlic - a storehouse of vitamins

Cheremsha is a spicy-fragrant perennialplant family Onions. Outwardly, it is very similar to a lily of the valley, to taste - remotely resembles garlic (which is not used by pure market workers, selling pickled garlic stems instead of wild garlic).

Containing vitamins and nutrients, earlygreens of wild garlic are great for restoring and awakening the body after a long winter. Its benefit is manifested in a decrease in the blood of bad cholesterol, improving the work of the digestive organs, stimulating the cardiovascular system. Vitamin micro- and macronutrient cocktail contributes to the recovery of the body, relieves of spring fatigue and drowsiness.

Fresh leaves last no more than 4 days. An excellent variation of storage is marinated wild garlic. In its raw form, it is indispensable in the preparation and decoration of salads and snacks. Also, it can be added during the preparation of soups and second courses, and the combination of the taste of carrot with sour cream and cottage cheese makes it irreplaceable for sauces. It is perfectly preserved in a frozen and canned form.

When you are going to the shish kebab in the forest, take with youa little honey and mustard in the grains - suddenly you are lucky enough to come across a clearing of wild onions. Pickled garlic (recipe for instant cooking) will perfectly complement any meat dish, especially as a shish kebab.

Composition:

2 bundles of leaves with onion onion;
vegetable oil;
peel and lemon juice (1/2);
2 tbsp. spoons of mustard in the grains;
a teaspoon of honey;
salt.

Sweet cherry crushed into pieces in 2-3 cm, saltand a little wrinkle. In a separate vessel, prepare a dressing from the peel and juice of lemon, honey, mustard and oil. Add the bean sauce in a bear onion, mix thoroughly. By the time cooking shish kebab salad is ready.

Pickled skimmed salmon

60 stems of bear onions wash and for removalWash bitterly in cold fresh water for 2 hours. Prepare marinade: put 1 tablespoon of salt and sugar on 1 liter of boiling water. Boil and add 150 ml of 6% vinegar.

Stems bind in small bundles (10-15 pieces each).), which should be placed vertically in a suitable container (jar, glass or enamel pan). Pour, completely covering the stems, marinade at room temperature. Leave for 5-7 days in the refrigerator. After a specified time, the wild garlic is ready for consumption. It can also be rolled into cans.

Marinated wild garlic (canned)

For 700 g of wild onions we will need:

water - 1 l;
sugar - 6 tbsp. l .;
salt - 4 tbsp. l .;
6% vinegar - 250 ml;
Bay leaf;
allspice;
2 cloves of large garlic.

Rinse the garlic, garlic and spices into a jar. For marinade, dissolve salt and sugar in water, boil. After adding vinegar, bring again to boil. Pour marinade into filled jars, cover with lids and put on pasteurization (one-liter 10 min., Two-liter - 15 min., Three-liter - 25 min.). Turn the bottled upside down. Keep under the covers until completely cooled. Marinated wild garlic is considered usable after 14 days.