📝 About This Recipe
Cheremsha, or wild garlic ramsons, is the first herald of spring in the Russian forest, cherished for its potent garlic-onion aroma and vibrant emerald hue. This traditional Zakuska preserves the tender young stalks in a balanced, aromatic brine, transforming them into a crunchy, pungent delicacy. It is the ultimate palate cleanser, offering a bright, acidic snap that cuts through the richness of a classic Slavic feast.
🥗 Ingredients
The Wild Garlic
- 1 kg Fresh Cheremsha (Wild Garlic Ramsons) (young stalks with leaves just beginning to unfurl)
- 2 liters Cold Water (for soaking and cleaning)
The Aromatic Brine
- 1 liter Filtered Water (base for the marinade)
- 2 tablespoons Coarse Rock Salt (non-iodized for a clear brine)
- 1.5 tablespoons Granulated Sugar (to balance the acidity)
- 100 ml White Vinegar (9%) (traditional spirit vinegar)
- 10-12 pieces Black Peppercorns (whole)
- 4-5 pieces Allspice Berries (whole)
- 3 pieces Dried Bay Leaves (high quality)
- 2 pieces Whole Cloves (optional, for deep warmth)
Jar Aromatics
- 4 pieces Dill Umbrels (one per jar)
- 2 cm Horseradish Root (sliced into thin matchsticks for crunch)
- 4 pieces Blackcurrant or Cherry Leaves (adds tannins to keep the stalks crisp)
👨🍳 Instructions
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1
Begin by thoroughly washing the cheremsha in a large basin of cold water. Remove any debris, forest floor remnants, or wilted outer skins.
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2
Trim the very bottom of the stems (about 5mm) to freshen the cut, but keep the reddish-white base intact as this is the crunchiest part.
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3
Bundle the stalks and cut them to a uniform length that fits vertically into your pint jars, leaving about 2cm of headspace at the top.
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4
Sterilize your glass jars and lids by boiling them in water for 10 minutes or heating them in a 110°C (230°F) oven for 15 minutes.
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5
In a large stainless steel pot, combine 1 liter of filtered water, salt, sugar, peppercorns, allspice, bay leaves, and cloves.
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6
Bring the brine to a rolling boil, stirring until the salt and sugar are completely dissolved. Let it simmer for 5 minutes to infuse the spices.
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7
While the brine simmers, pack each sterilized jar with one dill umbrella, a few pieces of horseradish, and one currant/cherry leaf.
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8
Pack the cheremsha stalks into the jars vertically. They should be snug but not crushed; a tight pack ensures they stay submerged.
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9
Pour the vinegar into the boiling brine, stir once, and immediately remove from the heat.
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10
Carefully pour the hot brine over the cheremsha in the jars, ensuring the liquid completely covers the greens.
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11
Run a clean plastic spatula or skewer around the inside of the jars to release any trapped air bubbles.
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12
Wipe the rims of the jars with a clean, damp cloth and seal tightly with the sterilized lids.
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13
Invert the jars onto a towel-lined surface and cover with a heavy blanket. Let them cool slowly to room temperature over 24 hours.
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14
Once cooled, store the jars in a cool, dark place. For the best flavor development, wait at least 2 weeks before opening.
💡 Chef's Tips
Always use non-iodized salt (like pickling or sea salt) to prevent the brine from turning cloudy and the garlic from darkening. If you prefer a milder flavor, blanch the cheremsha stalks in boiling water for 30 seconds then shock in ice water before packing them into jars. Ensure the cheremsha is picked before it flowers; once the white flowers bloom, the stalks become tough and woody. To maintain the bright green color, you can add a pinch of citric acid to the brine, though traditional vinegar works perfectly for flavor. If you don't have cherry or blackcurrant leaves, a small piece of oak leaf or a grape leaf provides the same tannins to keep the stalks crunchy.
🍽️ Serving Suggestions
Serve chilled as part of a traditional Zakuski spread alongside rye bread and unsalted butter. Pair with ice-cold premium vodka; the acidity and garlic punch are the classic 'chaser' for a clean spirit. Chop the pickled stalks and toss them into a warm potato salad with unrefined sunflower oil. Serve as a garnish for grilled meats, particularly fatty pork shashlik, to cut through the richness. Finely mince and mix into smetana (sour cream) for a vibrant, piquant dip for blini.