Preserved wild garlic

Ingredients for 1 servings:

• 1 kg wild garlic
• 50 g salt
• 670 g sunflower oil
• 1 ¼ g preserving aid (sorbic acid)
• Oil for refilling

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

Paste for year-round use

Wash the wild garlic leaves, remove the stems, and freeze the leaves in a wide plastic bag. Once frozen, scrunch the bag to break the leaves. Repeat this process three times to create small pieces that can be easily pureed with a hand blender. Mix the oil, salt, and preserving agent and heat in the microwave, as the preserving agent does not dissolve well in cold liquid. In a tall container, blend everything with a hand blender, slowly adding the oil mixture to a paste. Then fill the paste into twist-off jars, leaving a 2 cm gap to the rim. Fill the jars with oil so that a light layer covers the wild garlic mixture. Then heat the closed jars in the microwave at 800-900 watts, a 250 ml jar for about 1.5 minutes, to create a vacuum. The lid should be slightly curved upwards. Refill any opened jars with oil so that the mixture is covered and store in the refrigerator. Use: Wild garlic noodles or spaetzle, wild garlic pesto, basically anything that should have a garlic note.