Marinated wild garlic - a storehouse of vitamins

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

Containing vitamins and nutrients, the early greens of wild garlic are great for restoring and awakening the body after a long winter. Its benefits are manifested in a decrease in the blood of bad cholesterol, improving the work of the digestive organs, stimulating the work of the cardiovascular system. Vitamin micro- and macronutrient cocktail helps to restore the body, eliminates 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 in the preparation of soups and second courses, and the combination of the taste of wild garlic 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 barbecue in the forest, take a little honey and mustard in your grains - suddenly you will be lucky enough to come across a glade of wild onions. Pickled garlic (recipe for instant cooking) will perfectly complement any meat dish, especially as a shish kebab.

Composition :

• 2 bunches 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.

Cut the chicken into pieces in 2-3 cm, add salt and mash. In a separate vessel to prepare a dressing from the peel and juice of lemon, honey, mustard and oil. Add a bearish onion sauce, mix thoroughly. By the time of cooking shish kebab salad is ready.

Pickled skimmed salmon

60 stems of bear onions wash and to remove bitterness soak 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 are 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 in water salt and sugar, 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.

Vitamin salad

Ingredients :

• Marinated wild garlic (canned) - 150 g;
• Green peas (canned) - 150 g;
• Fresh cucumbers - 2 pcs .;
• Sour cream - 200 ml.

Cut the wild cherry with straws, cucumber - cubes, add green peas, mix. Salad dressing with sour cream.