Fragrant pickled wild garlic in wine vinegar
4 servings
10 minutes
Aromatic marinated ramsons in wine vinegar is a refined delicacy of European cuisine that combines the tender texture of young ramsons with the rich aroma of spices. This recipe has roots in ancient culinary traditions where fresh spring plants were prepared for long storage. The garlic-like flavor of ramsons is softened by the marinade, creating a balance between the sweetness of sugar, the slight acidity of vinegar, and the spiciness of mustard seeds, fennel, and coriander. White and pink pepper add a subtle heat while bay leaves enhance the depth of flavor. This treat perfectly complements meat dishes, salads, and cheese appetizers, giving them a unique spring touch. Ramsons marinated in wine vinegar can delight gourmets just one day after preparation.
1
In a large pot, bring well-salted water to a boil. Add the ramps and cook for 30 seconds. Then quickly plunge into ice water. Dry and transfer to a jar.
- Coarse salt: to taste
- Wild garlic (ramson): 1 kg
2
In a saucepan, mix vinegar, sugar, water, and 1 tablespoon of salt. Bring to a boil, stirring until the sugar and salt dissolve. Then add mustard, fennel, coriander, pink pepper, white pepper, and bay leaf.
- White wine vinegar: 1 glass
- Sugar: 1 glass
- Water: 1 glass
- Coarse salt: to taste
- Mustard seeds: 1 teaspoon
- Fennel seeds: 1 teaspoon
- Coriander seeds: 1 teaspoon
- White peppercorns: 1 teaspoon
- Pink peppercorns: 1 teaspoon
- Bay leaf: 1 piece
3
Pour hot marinade over the ramson and let it cool. Seal tightly and place in the refrigerator. The ramson will marinate in a day.
- Wild garlic (ramson): 1 kg
4
Wash the ramson well. Cut the leaves, leaving small green tips.
- Wild garlic (ramson): 1 kg
