Delicious Pickled Wild Garlic: A Flavorful Winter Preserve
Discover an easy and tasty way to preserve wild garlic for the winter. This pickled wild garlic recipe offers a unique, spicy twist that enhances any meal. Perfect as a snack or a flavorful addition to your favorite dishes.
Experience the delightful blend of originality, zest, and simplicity with pickled wild garlic, a perfect way to preserve the fresh, vibrant taste of spring all winter long. Don’t miss the harvest season—prepare this versatile green herb to enjoy as a delicious appetizer or a flavorful complement to your meals.
Step-by-Step Preparation
Total Preparation Time: 1 day
Step 1:
Choose fresh wild garlic with thick, juicy stems. While the leaves are not used in this recipe, save them for salads or freezing. Use 9% vinegar; if you have vinegar essence, dilute it with water at a ratio of 1:7. Use coarse salt without iodine for pickling.
Step 2:
Prepare your jars by washing them with baking soda and rinsing thoroughly under running water. Place the wet jars and lids upside down in a cold oven, then heat to 300°F (150°C). Sterilize jars of 0.5–0.7 liters for 9 minutes, 1 liter for 15 minutes, and 2 liters for 20 minutes. This oven method ensures reliable sterilization.
Step 3:
Soak the wild garlic in cold water for 15 minutes to remove dirt, then rinse under running water. Peel off any reddish outer layers from the stems and discard any damaged parts to prevent fermentation.
Step 4:
Trim the stems to remove leaves and root ends, keeping the meaty middle section. Depending on jar height, leave stems whole or cut to fit. Pack them tightly in the jars horizontally or at a slight angle to minimize air pockets.
Step 5:
Prepare the brine by boiling 0.5 liters of water with coriander seeds, peppercorns, two bay leaves, sugar, and coarse salt (tablespoons with a slight heap). Simmer gently for 5 minutes to blend flavors without excessive evaporation.
Step 6:
Pour the hot brine into the jars almost to the top, distributing spices and bay leaves evenly among them.
Step 7:
Add 2 tablespoons of 9% vinegar to each jar, top off with brine to the rim, and seal with sterilized lids. Vinegar, sugar, and salt act as natural preservatives—maintain their proportions to avoid fermentation and spoilage.
Step 8:
Invert the jars to test the seal and cover with a warm cloth. Let them cool completely before storing in a cool, dark place. The pickled wild garlic matures in about a month and can be stored for up to a year. Enjoy it as a snack or as a flavorful addition to meat, fish, potatoes, salads, sauces, and soups.
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