Usuba
Pickled wild garlic with wine vinegar
Crispy ramp with aromatic spices and wine vinegar. This delicacy is prepared quickly: stems are blanched, poured with spiced marinade and infused in the refrigerator. Ready to serve after just one day.
- Total
- 10 min
- Standard serving
- 430.5 g
Ingredients
Total 11
Instructions
- 1
Step 1
Rinse the wild garlic thoroughly. Cut off the leaves, leaving small green tips.
- 2
Step 2
In a large pot, bring water with coarse salt to a boil. Add wild garlic stems and cook for 30 seconds.
- 3
Step 3
Quickly dip the ramsons into ice water to stop the cooking. Pat dry with a clean towel and transfer to a jar.
- 4
Step 4
In a saucepan, mix white wine vinegar, sugar, water, and 1 tablespoon of salt. Bring to a boil, stirring until the sugar and salt are completely dissolved.
- 5
Step 5
Add mustard seeds, fennel and coriander seeds, white and pink peppercorns, and a bay leaf to the marinade. Bring to a boil for 1–2 minutes.
- 6
Step 6
Pour the hot marinade over the ramps in the jar. Let cool to room temperature.
- 7
Step 7
Seal the jar tightly and place it in the refrigerator. The ramps will be fully marinated after one day.
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