Refrigerator-pickled field garlic!
I found the tastiest way to use my โIโm harvesting this field garlic a little early but Iโm too impatient to waitโ haul this weekend and figured Iโd share in case anyone else needs to find a way to use their harvest!
Field garlic, or what Iโve always called onion grass, is a wild allium found all kinds of places. I foraged for these in my backyard & out on the farm, but remember to avoid foraging next to the road or in places where the plants may have been sprayed with chemicals!
โข Allium foraging tip: if it looks like an onion *AND* it smells like an onion, itโs an onion! There are toxic lookalikes for most plants, but even those with bulbs wonโt *smell* like an onion. โข
I like my onions to stay crunchy, so I did a refrigerator pickle. This just means placing the onions in a brine similar to canning pickles, but instead of doing a water bath, you leave them in the fridge to soak! Theyโll last 2-4 months if kept refrigerated.
Recipe:
Field garlic, wild onions, ramps, or any other allium
1/2 cup apple cider vinegar
1 tbsp raw honey
1 tbsp coconut sugar
1 tbsp kosher salt (or any large granular salt)
1/2 cup water
I like my pickled onions extra sweet, so you can omit the honey if you like a less sweet brine!
Trim the onions to the white section of the bulb and remove any skin and roots. Wash well. Place in a bowl and add the salt & sugar, then coat the onions well. Put the coated onions in a jar large enough for all your ingredients, then add the apple cider vinegar and water (and honey if using). Put on the lid, shake it up, and refrigerate for at least an hour before eating. They just get more delicious as time goes on!
#foraging #homemaderecipes #gardenrecipe #springrecipes #appalachia West Union
Foraging for field garlic, also known as wild onion or onion grass, can be a rewarding and flavorful experience. When I first started, I was cautious to only pick bulbs from safe locations, far from roads or sprayed areas, to avoid consuming harmful chemicals. One thing I always keep in mind is the unmistakable onion smell, which helps differentiate edibles from toxic lookalikes. This sensory check is crucial because many wild plants have similar appearances but lack that characteristic allium scent. When it comes to preserving your harvest, refrigerator pickling is a fantastic method especially if you prefer your alliums to retain their crunch. Unlike traditional canning, this technique doesn't require heating or sterilizing in a water bath, making it simple and quick to prepare. Plus, the use of apple cider vinegar combined with a touch of raw honey and coconut sugar offers a delightful balance of tartness and sweetness. If you prefer a less sweet profile, you can easily omit the honey. I usually trim the garlic bulbs to their white parts, removing roots and skin to ensure a clean and fresh taste. Coating them with kosher salt and sugar before adding the brine intensifies the flavors and helps with texture. After shaking the jar, itโs best to let the mixture chill in the fridge for at least an hour, though Iโve found that waiting a couple of days really deepens the taste. One tip from my experience: these pickled alliums pair wonderfully with salads, sandwiches, and even grilled meats, adding a zesty kick without overpowering other flavors. They also work great as a unique topping on homemade pizzas. Overall, refrigerator-pickled field garlic is a fantastic way to extend the life of your foraged finds and enjoy wild, seasonal flavors throughout the spring and beyond. Happy foraging and pickling!
