With arrival of spring the zealous hostesses begin to think of preparations for the winter again. The first vegetable opening a new season in April is the ramson or wild garlic. Fresh it is very useful to use it, but it is necessary to pickle a ramson for the winter to have an opportunity to treat guests and house with this tasty vitamin seasoning.
The ramson which is called still wild garlic or a broad-leaved garlic belongs to family onions, but it smells as young garlic. Surprisingly, but it surpasses garlic in the content of phytoncides by 3 time, and vitamin C in it in 10 times more, than in a lemon. Besides, the ramson contains essential oil, a glycoside of an alliin, ascorbic acid, fructose, protein, carotene, lysozyme, others useful micro and macrocells. The ramson has antiscorbutic, anti-inflammatory, antimicrobial, antivermicular, antisclerous properties, and, so it is just necessary to use it for prevention of various diseases.
How to prepare a marinated ramson
Each hostess has the checked recipe of preparations for the winter, however not all from them equally well keep useful properties of a ramson. For this reason it is necessary to pickle a ramson with observance of all requirements to this process. That seasoning turned out the most tasty and vitaminized, it is necessary to take the freshest escapes with not completely dismissed leaflets.
In the beginning it is necessary to prepare leaves. For this purpose they are accurately washed and filled in for 1-2 hours with cool boiled water. As soon as water develops a characteristic sharp taste, it is merged and replaced fresh. Then begin to cook marinade. To pickle 300 g of a ramson, it is necessary to heat 1 l of water to boiling, then to add there 2 tablespoons of salt and 2 tablespoons of sugar. After that marinade is a little cooled and add 100 g of a table vinegar there.
In carefully sterilized banks accurately stack ramson bunches, having their white legs up. It is possible to use half liter and one-liter jars, selecting their baking plate the size of bunches. Then banks fill in with marinade, will sterilize 5 minutes and densely roll up covers. Fans of more hot spices can prepare a ramson in Korean. For this dish it is necessary to mix sugar, water, rice vinegar in equal proportions, to add to them salt, the Korean spices (on 1 tablespoon) and 1.5 h a spoon of paprika. Then it is necessary to fill in a ramson with marinade, but not to roll up banks, and just to cover them with dense covers and for 5-7 days to put in a cold spot.
With what to give a marinated ramson
This seasoning perfectly approaches any meat and a bird. It is also possible to offer it to first courses or to use for preparation of various garnishes. If you plan to give a ramson on a table as a separate dish, then put in bank with a marinated ramson 2 tablespoons of a cranberry.