Making Pickled Wild Garlic (Ransoms) in a Woodland

[@roamingturtle21]

I really admire how you keep your product reviews separate from your adventure videos alot of other channels feel more like an infomercial. Your channel is wholesome and fun.

[@doreenbillette8461]

Hi from Canada its Doreen love yr smoker and ur awesome meals ...looking forward to more videos this ... God bless u yr friend Doreen 👍😎❤

[@rachelsimonds5362]

Hi Andy!! I've been watching your videos with my partner most evenings (he's been a subscriber for a long time) and ive really been enjoying your content. Your voice is very relaxing and it's always a good watch, whichever video we decide to watch. Just wanted to say keep up the great work and will look forward to the next videos!! 👍😁😁

[@KentSurvival]

Thanks very much Rachel, and thanks to your partner for getting you hooked ;) haha

[@georgeharris7513]

😆😆 I'm quiet subscriber Andy but love ur content, even better now her ladyship has got the bug after watching ur videos over my shoulder a few times 😆😆 now she asks to watch ur videos every evening 👍👍 thankyou for all the effort you put in bud

[@derekneumann]

Andy. We call them Leeks or Ramps here in the US. I just harvested a good amount with my daughters a few days ago. We pickle the bulb (root), and make pesto out of the leaves (olive oil, almonds, lemon, salt, pepper, parmesean). I guess that I have never used the bulbs....hmm... I can't tell you why. Yummy, anyways and always!! Nice to see you, Cheers!! Derek.

[@nomad211d]

Nice!!! Thanks for sharing Andy. Love seeing new videos pop up. Can't stress how much I love your channel, it really brightens my day. I wish you nothing but the absolute best!!!! Take care.

[@cababness]

I love foraging, and wild garlic is great for pesto( which I know you made in a more recent video). It was great to see you show the whole process, including sterilizing the jar. I've missed the timing for flower buds, so that's for me next year!

[@AdamSmith-pk9xf]

Definitely going to do this. We have loads of wild garlic in the woods next to us, great idea. Thanks Andy

[@mountaingator001]

I always enjoy your wonderful videos! I am not an expert at canning but I believe you should not overly pack your veggies and I believe that you should leave a little headspace in your canning jar! I hope someone else will commit on that... I need to put up a few jars too...Thanks for this wonderful channel and Simon’s too I really enjoy your recent Fort Camping videos!!! ALWAYS LEARNING

[@bazza1carter]

Nice one. Fermentation is also worth exploring.

[@boomshanka8743]

That looks really good, i must try it. In Oregon and Washington state, they call them ramps. Try brushing the buds and stems with evoo, then grill them over charcoal. An excellent veggie!

[@GuardianTiger]

It's nice to come back to this channel after a long time.

[@rosiebateson4498]

I really enjoyed that. I’d be interested in seeing you doing more pickling and preserving ♥️👍

[@zoeyonyx1]

Perfect 👌🏻 thank you for sharing. 🥰

[@cedarbrake1309]

In Texas wild garlic, our variety is called “Allium Vineale”, is considered an invasive species. That doesn’t seem to affect the taste. Keep up the good work.

[@philleath-dawson2113]

Never tried the buds pickled before. Great idea and will be giving it a try.

[@traveltectours6561]

WOW ... just *FANTASTIC* 🔥 the week is full filled with Andy's adventures 🔥🤠 👍 Big thumbs up from Sri Lanka 🇱🇰 Cheers !!!

[@ebujvt65]

I sure miss you between vids. Yours are so peaceful and and calm, even with an ax

[@josephcorrente7201]

Love this channel, you are always in a very chill mood. Another Great video - Thanks!

[@zulvalor7266]

We picked some other day leaves and stems too though goes lovely in a salad please do more foraging videos I'm new to scrounging the land 😊

[@maryjones8554]

Smashing video Andy. I've never had wild garlic. I must go on the hunt for some :)

[@adamheazlett1179]

Love to see you and Simon catch some fish and smoke them.If not buy some fish it would be great to get your new smoker cracking

[@KentSurvival]

Ill probably do some fish when i do a big cold smoke, im just never very motivated to do fish / fishing because i dont personally eat it haha

[@andrewforrest8938]

Enjoy watching another amazing video from Andy's channel great filming Andy.

[@SaintBritannia]

I've just been working in an old medieval woodland in Cornwall, the smell of the wild garlic starts to become sickly rather quickly haha. Great video Andy, always got time to watch the content. 🤠

[@thcdreams654]

I'd show this video to my dad. But he smells like garlic all the time as it is. Thanks for the sweet content as always.

[@HappyHungryHibby]

Great video! Absolutely loved it. I appreciate the effort gone into this a KZbinr myself. Very informative and inspirational. Keep up the great work

[@TommyNordpole]

Well done! Our season for Ramson is starting, I am planning to make one dish as well! Nice video! Bon appetit :)

[@BrianthatiscalledBrian]

Thanks, Andy. Looks great. 👍🙂😋

[@nimmichagger165]

Lovely to see you do something a little different, Andy. Will definitely look out for ransoms on my walks now. Cheers.

[@roykent3432]

Another great video. Excellent idea. Andy could you please include the date you record the video because the difference between seasons there and over here in Canada it’s hard to tell when they are filmed. Thanks.

[@elizebodenstein2452]

Just LOVE IT to see notifications from this brilliant channel👌 Keep up the good work Andy👍👍

[@roamingturtle21]

I couldn’t agree more

[@camdee9916]

Absolutely 🔥🔥🔥

[@XLessThanZ]

🥭🥭 Pickled foods are great! I used to love pickled mango, but had to cut back due to health issues (not from the pickled mango). Those were the days. 🥭🥭

[@davelynoutdoors6654]

Thanks for the video Andy. I’ve followed your recipe and done some myself, looking forward to the results. Something else I’ve learnt from your video, although very obvious 💡 you can use other larger pots on the trangia?? In my defence if I take my trangia 27 out it has everything you need in the one piece of kit, so wouldn’t have bigger pots with me but there have been times when more capacity would have been useful.

[@BradleyChlopas]

brilliant video, i love wild garlic and looking forward to march/april now to have a go at making it myself

[@MOOSEDOWNUNDER]

Nice mate, something different, makes your channel constantly interesting to see these different vids. Keep it up.

[@rjt1201]

OMG Andy this look so good!

[@johannalange802]

Hi Andy, please beware of a deadly lily-of-the-valley mix up! If subscribers have no experience this can happen easily as both plants can be very hard to tell apart and both do grow at the same time and at the the same place. Especially young plants are eerily similar. To make it worse one lily can hide in a bunch of wild garlic leaves. If you have already smelly fingers you will not be able to smell the difference but need to check the stems very carefully.

[@oldschool2447]

Well done mate

[@Intotheoutdoors69]

I didn't know you can eat the buds you learn something new everyday 😁👍

[@andyrr30]

Nice one, must admit never heard of that one....... Will be off out to find a patch to pick from

[@WyeExplorer]

That looks good. I didn't know you could pickle them. One for the future. Mark

[@xaraxania]

i think it's a little too late down here to pick buds now, I did some pickled eggs a while back, absolutely delicious!

[@oddmanout98]

Think I’ve found some near me so I’m going to give it a go. Thank you.

[@garphykeks]

Nicely done Andy👌😎

[@Craigscabin]

this was great gives more more ideas of things to try as me and my kids did some garlic bread and cheese and garlic scones for our channel and this week i made dandelion sugar candies thanks for sharing maybe one i would love to meet you and learn from you in person i think your great.

[@jbradshaw4236]

Brilliant. .. I like mine in a cheese sandwich. .. must try this never thought of doing it......

[@ChrisSurrey]

Brilliant Andy, looking forward to trying this

[@pardefarmeaurx3720]

That looks good. Great idea.

[@AdamSmith-pk9xf]

Amazing! Just what I needed. Keep them coming.

[@karennewberry4694]

Andy, you are calling them ransoms but they are correctly called ramsons. Allium ursinum - wild garlic, wild cowleek, wood garlic, bear leek . Ramsons, often shortened to ramps.

[@claramullen]

Very interesting Andy.

[@phylliswilliamstn]

We have something similar in the States called ramps. We fry them in oil. Oh, so strong

[@Gus-fx3xk]

Delicious with fried taters

[@bowtiejoe2413]

@@Gus-fx3xk or scrambled eggs

[@CynLG]

Loved this video! 👍🏼💕👍🏼

[@mphigham1963]

Fab video Andy, I might well have a go at that myself ! Cheers Pal !

[@heywhotsgoinon8286]

Looks good. I'm not a fan of regular garlic. Too strong for me, but ive never tried ransoms and might try this out if i can find some.

[@samuelsimons5209]

Great video keep up the good work

[@dougstonge8433]

Andy...love your video

[@charlesvereker3911]

Great video, Im going to give that a go this week. I'm a bit confused why you need to sterilise the jar if you then fill it with the unsterilised ransoms?

[@melaniechesnel9094]

the microbes naturally on the ransoms are the good ones you want for lactofermentation. The salt and vinegar content encourage these good microbes to multiply and prevent bad molds etc from creating toxins. An unsterilised jar is a potential source of these bad microbes which produce toxins and so sterillisation reduces the risk of seeding the pickle with toxin producing microbes

[@charlesvereker3911]

@@melaniechesnel9094 Thank you.

[@999FREDDY0]

You should do a wild food series of edible stuff. Cool

[@anndebaldo7381]

Looks delish!

[@twostroke_story]

Stisfyng bruh, nice to meet you from Indonesia 🔥

[@Colinrussellscottishwildcamper]

Looks good, I made a wild garlic pesto the other day, tasted great as well. atb

[@vikingbushcraft1911]

Interesting- not seen that done before 👍👍

[@mdmoutdooradventures]

I love my trangia kit I really don't use it enough tho . Another good one Andy 👍

[@angelawat98]

Brilliant 👏

[@mickymouse1232]

THUMBS UP ,, NICE VIDEO ,,

[@marianfrances4959]

WOW! And yum! 👍😉🇨🇦🌕

[@nevaalderman4478]

You're supposed to dig them up, they're like little onions!

[@deenunya7735]

Going to leave rest longer Andy? see if Flavour intensifies over longer Period Would it be better if you put some of the Cloves n Pepper in at the bottom then Buds then cloves etc to layer it up Looking foward to Follow up if theres one

[@HolyFreakinDragonSlayer]

I love wild garlic, just foraged a load and dried it for future use. The seed pods are the best. Great video

[@outdoorkohai3249]

why do you need to sterilize the jar? Great vid

[@susanbrown2909]

Keeps germs away.

[@outdoorkohai3249]

@@susanbrown2909 that's what I figured, but thanks for confirming :)

[@Martyntd5]

Andy dude, they are RaM-soNs, not RaN-soMs. Great video mate. ;)

[@derekneumann]

Oh yeah, and we make a tasty potato-leek-cream soup.

[@anfieldroadlayoutintheloft5204]

good vid keep[ up the good vid wot you do from lee

[@kingrafa3938]

Andy on a Monday 👍🇵🇭

[@ronnyhuysmans4120]

great :)

[@chrisrobson8540]

cant beat a bit of branston lol

[@hansjohansson8053]

Mmmm good 👍🇸🇪

[@MrDefaultti]

I want that hat!!!! Send me a link please :-)

[@ihop8783]

🙏🏼

[@YummyFoodLahore]

❤👌❤👌

[@paulchapman7684]

That’s canny but not my idea of being picked 🍺🍻😃👍

[@yashrohit378]

WOW👌👌

[@The_clown_world]

👍

[@jungleebushcraft]

HAHAHAHA....i've got clean hands ☝️

[@susanowen3714]

You should not touch inside the jar once it’s sterilised.

[@trinhchannel3933]

HẬM DUNG, LẠNG KHUM ÔNG..SỌT DÔNG

[@trinhchannel3933]

❤️❤️hehe chu

[@catherinehughes3740]

Would love to try this, don’t think I’d be kissing anyone goodnight though 💕

[@ekopambudi3995]

Just 1 minute ago

[@counterdebate]

This is going to sound mad but I know this KZbinr called GamerMuscleVideos and he wants to go canoeing, He is in Kent too, can you go with him and dunk him a couple of times? 🤣.. Please DM him🙏

[@davetrn]

they are ramps, not garlic, you should know.

[@behappy75003]

It's not good at all... 1- the best way to take advantage of these products is to eat them raw as when they are cooked they lose 99% of their organic value . 2- eat as raw and fresh as possible, as the heat destroy and transform everything. 3- where is the point to add suger and salt?

[@KentSurvival]

you can eat them raw, you can also pickle them, variety is the spice of life, eating everything raw wouldnt be that fun would it

[@robtathome]

Andy I don't you've ever had clean hands in a video before...

[@شهكةعشك-ك1و]

#العراق 🇮🇶

[@oddmanout98]

Think I’ve found some near me so I’m going to give it a go. Thank you.

[@massivedynamic2339]

👍