Ram for the winter
8 servings
30 minutes
Ramsons is a spring gift of nature, rich in vitamins and filled with a spicy aroma. Preparing ramsons for winter preserves its freshness and beneficial properties, turning it into a gourmet snack. This recipe is rooted in the traditions of Russian cuisine, where homemade preparations have always been a way to survive harsh winters. Pickled ramsons achieves a delicate balance of flavors — gentle spiciness, slight acidity, and spicy notes of clove and pepper. It can be served with meat, added to salads, or enjoyed on its own. Each piece is infused with the aromas of nature and home warmth, making it an indispensable element of the winter table.
1
Prepare all the ingredients.
2
Wash and sort the wild garlic, removing any buds if found.
3
Boil water in a large pot and add the ramson. Bring to a boil and cook for 1 minute.
- Wild garlic (ramson): 400 g
- Water: 500 ml
4
Place the ramson in cold water.
- Wild garlic (ramson): 400 g
5
Boil water with salt, sugar, cloves, and black pepper.
- Water: 500 ml
- Sugar: 15 g
- Salt: 8 g
- Cloves: 2 pieces
- Black peppercorns: 3 pieces
6
Remove from heat and pour in vinegar.
- 9% table vinegar: 40 ml
7
Sterilize jars and lids over steam for 15-20 minutes.
8
Place the wild garlic in jars and pour hot marinade over it.
- Wild garlic (ramson): 400 g
9
Screw the jars, turn them upside down, and let them cool completely under a blanket.
10
You can open the bank with ramson after a week, but it's better to leave it until winter.