Pickled wild garlic
4 servings
30 minutes
Marinated ramson is a bright representative of Russian cuisine, characterized by its rich aroma and piquant taste. For centuries, ramson has been used as a medicinal plant, adding a special freshness and a light garlic note to dishes. The marinated version retains its beneficial properties and acquires a sweet-sour hue thanks to vinegar and brown sugar. This recipe highlights the natural spiciness of ramson, making it an ideal snack or complement to meat and potato dishes. After marination, ramson becomes crispy and rich, filling every meal with a spring mood. Its storage convenience allows enjoying this flavor year-round.
1
Cut the top part of the ramps so that the root and stem are about 25 cm long. Prepare about 50-100 pieces depending on the jar size. Cut the roots and wash them well under cold water.
- Wild garlic: 100 sprigs
2
Sterilize the jar with a lid in boiling water for about 5 minutes.
3
Meanwhile, mix vinegar and sugar and bring to a boil.
- Vinegar: 1 l
- Brown sugar: 2 teaspoons
4
Place wild garlic in a hot sterilized jar and add spices. Pour hot marinade into the jar to the top and seal tightly with a lid. Turn the jar upside down and let it cool. Then transfer to the refrigerator.
- Wild garlic: 100 sprigs
- Spices for pickling: 1 teaspoon