How to salt garlic with heads in a cold way. How to pickle garlic at home: simple recipes for winter preparations. Whole heads as on the market

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Pickling is one of the types of canning vegetables, during which lactic acid is formed (it is a natural preservative). Pickled vegetables are of high nutritional value, they have a beneficial effect on the gastrointestinal tract, destroy harmful bacteria, increase immunity and prevent infectious diseases.

IMPORTANT! If you have diseases associated with increased acidity of the stomach: gastritis, stomach ulcers, gastroduodenitis, then you are strictly prohibited from eating pickled vegetables.

Benefit

Pickled garlic has the same amount of beneficial properties and vitamins as a fresh vegetable. It remains crisp but loses its unpleasant and pungent odor after being consumed.

Trace elements contained in garlic:

sodium;
calcium;
iron;
phosphorus;
magnesium.

In addition, it has a high content of vitamins: B, C, D, P. They help to normalize the nervous system, protect the body from viruses and bacteria, and help get rid of many diseases. The benefits of this vegetable crop cannot be overestimated. Especially in autumn and winter, when the body is prone to various diseases, it is very useful to use garlic for prevention.

Useful properties of pickled garlic for children:

Most children, when consuming dry garlic, complain about its unpleasant smell and taste. Thanks to fermentation, these negative effects are lost, and the child will be happy to take this product with food.

In ancient Rome, gladiators ate several cloves of pickled garlic daily, due to this, they had strong immunity, were always brave and courageous.

Useful properties of pickled garlic for the elderly:

bones are strengthened, fractures are prevented;
the risk of developing stomach cancer decreases;
the risk of heart attacks and strokes decreases;
bile secretion improves;
the work of the pancreas and thyroid gland is normalized;
the aging process of the body slows down.

REFERENCE! Even a healthy person should regularly take garlic, because daily stress, an unhealthy lifestyle and unhealthy diet will make themselves felt with age.

Recipes: how to ferment and salt at home?

At this stage of time, there are numerous recipes for pickling garlic, each of which makes the presented product unique in its own way.

In armenian

To prepare this recipe, you need the following ingredients:

Having prepared the food, you can start cooking sauerkraut:

Peel the heads of young garlic, cut off the bottom with roots, wash well.
Place the heads tightly in a jar (you can either whole or in separate cloves).
Prepare a 1: 2 marinade. Take 0.5 liters of water per liter of apple cider vinegar, stir and add about two tablespoons of rock salt.
Stir the marinade until completely dissolved and pour into a jar of garlic.
After a few days, pour a fresh, identical marinade into the jar.
Do this for 40 days.
For the last time, pour into the jar 1 liter of water, half a tablespoon of rock salt and vinegar.
Store in a dark place.

The delicacy will be ready by September.

Whole heads as on the market

The following products are required for cooking:

Having prepared the products, you should follow these steps:

Put a pot of water on the fire. Boil.
Add salt (about two tablespoons) and stir until completely dissolved.
Place in a cool place to cool the solution.
Remove the excess husk from the garlic heads and put them tightly in jars. You also need to add a little horseradish leaves, allspice, a piece of hot pepper.
Fill the jars with chilled solution and put them in a cool place for 3 weeks.
If necessary, periodically you can add boiled water to the brine.

After three weeks, the garlic is ready. In this form, it can stand with you for several months. If you want to increase the shelf life, then it can be preserved. But before that, you need to pour new brine into the jars.

With beets

To prepare this recipe, you need the following products:

Having prepared the products, you can start preparing the recipe:

Peel the garlic heads. Dip the vegetable in boiling water for 1 minute. After a while, pour cold water over it.
Cut the beets into thin slices.
Place beets and garlic tightly in the jars, alternating between them.
Place a 1L pot of water on the fire along with salt, sugar, black pepper and cloves.
Remove the solution from heat and pour 100 ml of vinegar into it.
Pour marinade into jars and place in a cool, dark place.

The product will be fully ready in three days. If you want to preserve it, you should sterilize the jars in hot water.

With other ingredients

You can also cook garlic with cabbage and carrots. Cooking technology is similar to the previous recipes.

How to save for the winter?

To keep the delicacy as long as possible, it is necessary to keep it in the dark and constantly maintain a cool temperature. This is best done in a cellar. Before twisting, the cans must be disinfected in hot water (at least 5-10 minutes) so that there are no extra bacteria in them. The cans must be tightly screwed so that no air gets into them.

You can also store garlic at room temperature.

ATTENTION! Sometimes garlic stored at room temperature can change its color. You should not be afraid of this, because such changes will not harm you. However, if you still want to avoid this, then try to use an exclusively young variety of garlic, grown in your own country, and not bought in a store.

Dish options

Tinned garlic is one of the best snacks and is perfect for almost any meal. This delicacy has excellent taste and is best combined with meat and fish dishes. It is quite common to add sauerkraut to various salads.

Garlic is great for preventing viral diseases, strengthening the immune system and the body as a whole, which is very important in cold seasons. However, a positive result from taking it with food can only be achieved if it is regularly consumed in small doses.

Watch a video recipe for pickling garlic for the winter:

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Pickled garlic
Divide the heads of garlic into separate cloves and peel. Scald the garlic prepared in this way in a colander with boiling salted water and quickly cool by rinsing with cold water. Can also be pickled with whole heads.
Put the garlic in two-thirds of the jar, sprinkle with coarse salt (1 glass per kilogram of garlic), add water and refrigerate. After a day, drain the brine, wash off the undissolved salt, and pour over the marinade. Well, here I really don't want to take a sin on my soul, everyone puts about 2 tablespoons of salt, 2 tablespoons of 9% vinegar and 1 tablespoon of sugar on a kilogram of garlic. It is better to store in the refrigerator, mainly so that the view does not deteriorate.
1000 g garlic, 3 tbsp. salt, 3 tbsp. vinegar 9%, 1 tbsp. Sahara
Many pickle garlic in beet kvass. To do this, grate one small beet, pour 1000 ml of water, 3 tbsp. salt, 3 tbsp. vinegar 9%, 1 tbsp. Sahara. Bring to a boil, close and do not touch for half an hour. Then strain the beet kvass and marinate the garlic in it.

angela Akhmedova

There is such an option:1 recipe.
For 1 kg of strong, not too large garlic, 200 g of vinegar of 9% and 200 g of water, 20 g of salt, 50 g of sugar, a few grains of black pepper, bay leaf are taken.
The garlic is scalded with boiling water, placed in a colander or sieve and cooled with water. Then it is cleaned of dry leaves, the roots are trimmed with a sharp knife and the heads of garlic are placed in a jar. Black pepper is also put there. The marinade should cover the entire garlic. After the jar, covered with gauze, has been warm for 2-3 weeks, it can be transferred to a storage location, but it is better not to a refrigerator or cellar, but to a pantry,
where it is not so cold.

2 recipe.
Pouring: for 1 liter of apple cider vinegar - 30 g of salt, 30 g of sugar.
Peel the young garlic from the shirt, cut off the roots, put in jars, pour cold water, changing every day. After a week, drain, pour over the marinade. Ready - in 2 months.
Ripe garlic is pickled peeled. It tastes slightly worse. Also preparing.

3 recipe.
Let's clean the heads from the general scales, but leave it on the teeth. We wash them and, breaking them into slices, put the heads in a jar, fill them with boiled chilled salted water above the level of the bookmark (for 1 liter, 6 tablespoons of salt). Let us stand the jars under plastic lids for a month in a dark place so that vitamin C does not break down. After that, we salt the brine and fill the jars with marinade (for 2.5 cups of water - 1.5 cups of 9% sold in bulk
gazines of vinegar, 1 tbsp. spoonful of salt and sugar). After three weeks, the marinating is over and the garlic is ready to eat. Store in a marinade in a cool place. We will take it out of the marinade as needed. If the jars stand on the balcony in winter and the marinade freezes, this is not scary, the garlic does not lose its taste when thawed.

Maybe you are right:Peel the garlic, grate, mix with salt, put tightly in a jar and close. Store in a cool place. For 1 kg. garlic will need 300 grams of salt.

So:To prepare garlic (onion) with salt, finely chop the peeled garlic with a knife (you can, of course, skip it through the garlic, but you lose a lot of useful things), and cut the onion into thin half rings. Then generously sprinkle them with coarse salt (for 1 kg of garlic or onion 200 g of salt), put them tightly in small jars and tamp lightly. Pour the garlic 1-2 tsp. vegetable oil, and salt the onion on top, close the jars with lids and refrigerate. Use this garlic seasoning where you would normally use fresh garlic, but remember that it is very salty. And add onions to salads.

Salted garlic

* for every 100 g of garlic
* 30 g each (and a little more) salt

Method of preparation: Disassemble the garlic into cloves, peel, weigh on a scale and cut into small cubes. Mix with salt (30 g per 100 g) and press to fill the jars. Cover with a layer of salt. Close the banks and set aside. Use pickled garlic whenever both ingredients are required. If the fresh smell of garlic should prevail in the dishes, then salt the dishes lightly at first, and shortly before serving, season with salted garlic. For the first time opened cans, close again and store in the refrigerator.

Young pickled garlic

Rinse the young garlic heads, peel them off. Scald with boiling water and cool immediately. Put in jars, pour hot marinade. Pasteurize liter cans for 5 minutes. Seal. Marinade: for 1 liter of water - 50 g of salt, 50 g of sugar, 100 g of 9% table vinegar.

Pickled garlic in Ukrainian

* for 1 liter of water
* 30 ml vinegar essence
* 120 g sugar
* 55 g salt
* 6-8 peas of allspice
* 4-6 carnation buds
* Bay leaf
* a piece of cinnamon

Method of preparation: Soak the garlic in warm (40-50 °) water for 1.5-2 hours to make it easier to remove the covering scales. Rinse and dry the peeled garlic. Put spices in the prepared jars at the bottom. Place the garlic tightly and pour over the hot marinade. Sterilize in boiling water: half-liter jars - 5 minutes, liter - 8.

Garlic, pickled with heads

* 10 kg heads of garlic
* 100 g dill
* 6.6 l of marinade filling

Method of preparation: Fresh, well-formed heads of garlic in the milky stage of maturity, winter planting are suitable for pickling. They must be sorted out, the root lobe removed, soaked in cold water for about an hour, discarded in a colander, allowed to drain, remove the integumentary skin, rinse. Sort out the dill, Wash, remove the thickened basal stems, cut into pieces up to 15 cm long and place together with the inflorescences on the bottom of the curing container, lay the heads of garlic as tightly as possible on top, cover the top row with a layer of dill, fill with cooled marinade (910 ml of water, 45 g of salt, 45 ml of 9% vinegar). To carry out the fermentation process, keep at room temperature for 10-14 days. If necessary, add brine (960 ml of water, 20 g of salt, 20 ml of 9% vinegar). Store in a cool place at a constant temperature.

There is a tip:peel the garlic from the top husk, but so that the head is whole, put it in jars, add green dill. pour brine: 10 liters of water (not boiled) 250 grams of salt. mix thoroughly to dissolve all the salt. and you will have garlic that tastes the same as sold in the bazaars. store under a plastic lid, it is possible without a refrigerator, it will stand for 2-3 years.

If you've ever tasted salted garlic, you've probably noticed that after processing it loses its astringency and becomes very tasty. At the same time, the fruits soften, and a softer and more delicate aroma remains in them. This pickle is great for sandwiches, salads, or as a stand-alone snack.

The most difficult thing in preparing a blank is canning. You can store garlic rolled in jars for at least a year at room temperature, and simply pickled garlic for several months in the refrigerator.

A salted garlic recipe for the winter involves placing it in brine for a long time. After such processing, there is the possibility of subsequent soaking before use. In this case, the brine is just salt and vinegar. You can add some sugar, herbs, or dried spices. But, basically, cooking comes down to pouring salty-sour water over the garlic heads.

How to make a preparation for the winter?

First of all, you need several cans. You can use any size container, but remember that the garlic itself is small. Wash the jars in hot water.

Then take the garlic and peel it. If you want to cook a salty vegetable with the heads, just peel off the top layer of the skin. Put it in jars. Fill the container, leaving 1-1.5 cm free space at the top.

Then think about what you want to add to the salted garlic. If you want to add a spicy flavor to the dish, add a little chili to each can, or just black peas. You can use herbs like rosemary, dill, bay leaf, and so on. It's best if you add a single herb or spice rather than a bouquet.

How to make a pickle?

Finally, start preparing the brine. You can use regular table vinegar (not stronger than 6%). A little salt and sugar are added to it. Wine red vinegar is best, but apple cider and even regular white work well too. Experiment with this ingredient for different flavors. The easiest method is to put some salt and sugar in each jar of garlic and any additional ingredients you add, and pour diluted vinegar over the whole thing. So, you get the salty garlic like in the market.

Cover and wait. Simply refrigerate the salted garlic for two weeks to allow it to soak in the brine. You can store this blank in the refrigerator for up to several months.

How to cook garlic, salted heads for the winter?

If you do not have the opportunity to store your preforms in the refrigerator, and you do not have a cellar or basement with a constantly low temperature, you can make canned vegetables in sealed jars.

You will need the following ingredients:

12 large heads of garlic;
4 cups 5% white vinegar
1.5 tablespoons of pickling salt;
3/4 cup sugar
1 tablespoon dried oregano or 3 tablespoons fresh;
fresh thyme;
fresh rosemary, no stem;
9 whole chili peppers (sliced \u200b\u200bin the middle)
1 tablespoon mustard seeds;
1 tablespoon of pepper.

How to do it?

The recipe for salted garlic heads for the winter is as follows. Peel the top layer of the skin off the heads. To soften and loosen it, rinse the garlic in boiling water for 30 seconds, then immediately submerge them in cold water, strain and peel.

In a large stainless steel saucepan, combine the vinegar, salt, mustard seeds, peppercorns, sugar, oregano, rosemary, and thyme. Bring to a boil and simmer for 1 minute, then remove from heat.

Add garlic and chili to the hot marinade. Stir for a minute. Place the garlic and 1 whole chili in a preheated jar. Add hot marinade to coat the vegetables up to the top. Remove air bubbles using a rubber spatula. Wipe down the rim of the can, removing any stickiness. Install the covers, apply the screw tape until it stops. Place the jar in a pot of water on a rack. Repeat the same for the rest of the containers.

Boil for 10 minutes. Then refrigerate and check for leaks. Store in a cool, dark place. The salting process will take 2 to 4 weeks, then the salted garlic will have a rich spicy flavor.

Option with wine

You can use pickled garlic in salad dressings or as an ingredient in many dishes. It is recommended to add it to fried vegetables as it gives them a sour, salty and spicy flavor.

To make salted garlic with this recipe, you'll need to peel it. You need individual teeth. Choose heads of garlic that are dense and heavy for their size. Do not use ones where the prongs start to recede from the center.

To quickly separate the cloves from the heads, place the vegetables on the table with the root side down. Place your palm on top and press gently with force. The head will break and the teeth will separate from each other.

The easiest way to peel large amounts of garlic is to expose it to contrasting temperatures. Heat a large pot of water to a boil and prepare another pot of ice water. When the water starts to boil, lower the garlic cloves and let them heat for two to three minutes. After this time is up, transfer them to ice water. When they're cool enough, you can easily remove the clean teeth from the skin.

How to pickle garlic with wine?

To do this, you need the following ingredients:

500 grams of fresh garlic, peeled;
1 glass of red wine;
1 glass of water;
1 tablespoon pickling salt.

Prepare a large saucepan and clean jars. Place the new lids in a small container of boiling water. Combine wine, water and salt in a saucepan and bring to a boil. Divide the garlic cloves into prepared jars. Fill them with hot brine.

Stir the contents of the jars gently to remove air bubbles. Add more brine if necessary if free space is present.

Wipe the top of the cans, close the lids, and process the cans in a saucepan of boiling water for 10 minutes (start counting the time when the water comes to a boil, not after the containers are submerged). Then take out the jars, make sure the lids are tight, and leave them upside down on a folded tea towel.

Store this workpiece in a cool, dark place. Salted garlic is ready to eat within 48 hours and can be stored for up to a year.

Option with pepper and celery

You can also pickle the garlic whole or in individual wedges, using sweet bell peppers for aroma and flavor. To do this, you will need (for a 0.5 liter can):

250 grams of garlic, peeled or small heads;
1 large red pepper, chopped small
2 cups distilled white vinegar (no stronger than 5%)
2/3 cup white sugar
salt to taste;
1/2 teaspoon of ground dry mustard
1/2 teaspoon of celery seeds

This recipe for garlic, salted heads, looks like this:

Place the cloves or heads of garlic in a medium bowl, add the chopped red peppers and toss.
In a large saucepan over medium-high heat, heat the distilled white vinegar, salt, and white sugar.
Place the ground dry mustard and celery seeds in the spice bag and place in the liquid mixture.
Bring to a boil, boil for 5 minutes. Toss the garlic and pepper brine.
Continue boiling for another 5 minutes. Then remove from heat and remove the spice bag.

Place the garlic and peppers in sterile jars, leaving about 3 cm of clear space on top. Fill the remaining void with liquid almost to the top. Cover and refrigerate for about three weeks before serving. Such salted garlic can be stored for up to a year in the refrigerator for the winter.

Mixed pickles

Apart from cooking one garlic, you can do mixed canning. Ideas like this are especially good for vegetables with mild neutral flavors. Spicy and tart garlic will make them more appetizing, and the aroma of the finished canning will be surprisingly pleasant.

So when you think about wintering, eggplant is probably not one of the vegetables that immediately comes to mind. As practice shows, their popularity can be represented at the bottom of the rating, after zucchini and different types of cabbage.

If you decide to prepare eggplant, it is important to prepare a delicious pickle or marinade. In addition, it is important to take fruits that are not very ripe so that their texture does not turn out to be too rough.

What's the secret?

Most recipes for salted eggplant with garlic use white or red wine vinegar and spices like basil or mint. And also during cooking, it is advisable to taste the brine to make sure that there is enough salt and spices. Properly cooked eggplant should be soft and flavorful, with tender flesh.

Also, do not start consuming pickles right away, leave them for ten days or more. They will get better and tastier over time. Subsequently, salted eggplant with garlic is great for light holiday parties. Poured with unrefined olive oil and served with a few slices of feta cheese and bread, they make a great snack.

Before you start

Be sure to peel the eggplant. The skin of these fruits can turn bitter over time, especially on vegetables that ripen at the end of the season. Cut the eggplants into small, uniform cubes. This will allow the brine to fully penetrate the pulp, ensuring safety and maximum flavor.

Use the freshest mint you can find. Remember that the better the ingredients you add, the better your brine will be. You will need the following:

2 1/2 cups red wine vinegar
750 grams of eggplant, peeled and cut into 1.5 cm cubes;
1 1/2 tablespoons garlic, chopped
1/4 cup mint leaves
1 1/2 teaspoons pickling salt

How to prepare such pickles?

Prepare two quart jars and a large large pot. Place 2 new lids in a small container of boiling water and let sit for a while.

Pour vinegar into a medium saucepan and bring to a boil. Then add the eggplants and cook for 2-3 minutes. When done, remove the vegetable cubes from the vinegar with a slotted spoon or slotted spoon and place them in a bowl. Add garlic, mint and salt and stir.

Place the eggplants in jars and top with boiling vinegar, leaving 1cm free space at the top. Stir gently with a wooden spatula to remove any trapped air bubbles. Add more brine if necessary if the liquid level drops after stirring.

Wipe the top of the jars with a clean towel, close the lids, and process the jars in a saucepan in a boiling water bath for 10 minutes. Remember that you should not count this time from the moment you put the container in water, but from the moment the boil starts.

When done, remove the cans from the pot, wrap the lids, turn the container over, and leave it on a folded tea towel. When the containers are completely cool, make sure the lids are tight again.

Store eggplant jars in a cool, dark place. They will be ready to eat within one week, but can be stored for up to a year.

Unusually spicy and pungent, distinguished by an amazing aroma and unique taste - these are the epithets that most accurately describe garlic. You can meet this product absolutely in any home, both fresh and as part of various seasonings, dressings and preparations. The popularity of garlic is undeniable, which is why every sane summer resident seeks not only to grow a crop on his site, but also to make preparations for the winter, when fresh garlic turns into a real delicacy.

Fortunately, in our time there are a great many different recipes for preparing this product in various forms. These include salted garlic heads, the recipe which is most popular, pickled, pickled, dried and even prepared in the form of a paste. With the help of each harvesting option, you can save garlic with all its taste and aromas for further use in preparing homemade dishes.

Did you know? The properties of garlic are multifaceted and are widely known to almost everyone. Due to the beneficial substances present in the composition of the product, it is often used not only in cooking, but also in traditional medicine.

How to salt the heads of garlic

Salting garlic is one of the most popular ways of harvesting it for the winter.This is easily explained by the simplicity of preparation, the availability of ingredients and their cheapness. Salted garlic with cloves, the recipe of which has been known for many years, perfectly retains its aroma and taste.

Salted garlic for the winter - a recipe for salting whole heads

To prepare a product using a similar method, it is necessary to prepare table salt at the rate of 300 g for each kilogram of garlic. It does not need to be washed and cleaned - it is enough to remove the roots and the upper damaged husk.

The heads of garlic should be placed in a jar of the desired volume, sprinkling with salt abundantly in layers, filling in any gaps and crevices. The last layer should be salt. Ideally, the stacked layers of the workpiece should be evenly distinguished in the can.

A jar of sprinkled with salted garlic must be sealed with a lid and removed to a cool place. You can use garlic harvested in this way at any time of the year.

Chopped Garlic Salting Recipe

For salting, you need to prepare garlic and refined salt in a 3: 1 ratio, that is, for 1 kilogram of garlic - 300 g of salt.

The pre-sorted garlic is thoroughly peeled from the husk and divided into separate cloves, remove the film from them. After that, the garlic is cut into equal plates (3-4 millimeters thick) and mixed with salt. The resulting saline is poured into a glass jar, tamping it tightly, and hermetically covered with a polyethylene lid.

Salted garlic can be stored in the refrigerator for up to six months, using it in cooking at any time, just pre-washing before adding.

Salting in brine recipe

The heads of garlic, cleaned from the ground and all kinds of contaminants, are washed with running water and tightly placed in a jar of the appropriate volume, filled with purified water at room temperature.

The jar is hermetically closed and put away in a cool place for 3-4 days. During this period, it is advisable to regularly change the water in the jar to a new one.

After three days, the water is finally drained, and the garlic is poured with brine, for the preparation of which it is necessary to boil two liters of water with 200 grams of salt dissolved in it.

The jars are covered with a lid and stored for up to six months in a cold place.

To preserve all the qualities of the product, it is advisable to regularly add brine to the jar, which will evaporate.

Important!In addition to the main methods of harvesting garlic in winter, its safety is primarily affected by the correctness and timing of harvesting. It is extremely important to prevent head cracking and control the initial stage of yellowing of the leaves.

Pickled garlic recipes

Cooking all kinds of seasonings as a way to harvest garlic in winter is ubiquitous. Each housewife, based on the methods of further use of the harvested product, as a rule, finds her own methods and recipes for harvesting, ideally suited to her.

Despite this, almost everyone knows how to pickle garlic at home. The recipe for such a blank is practically passed down from generation to generation and does not lose popularity. This is not surprising, because pickled garlic heads retains unique taste and unique aroma, adding piquancy to any dish.

Pickled garlic - a recipe for the winter in apple cider vinegar

For cooking, you will need:

Garlic - 1 kilogram;
Sugar - 20 grams;
Salt - 20 grams;
Apple cider vinegar - 50 ml.

Cooking method:

Young, pre-sorted garlic must be carefully disassembled into separate cloves, without removing a thin film. After that, rinse it with running water and blanch in boiling water for 3-4 minutes, then cool in cold water.

To prepare the marinade, you need to boil the water, adding sugar, salt and apple cider vinegar to it.

The resulting marinade is poured into garlic, previously poured into half-liter sterilized glass jars, after which repeated sterilization is carried out for 10 minutes. After rolling up the jars, it is advisable to remove the pickled garlic in a cool place.

Homemade garlic pickling - citric acid recipe

Ingredients include:

Garlic - 1 kilogram;
Sugar - 20 grams;
Salt - 20 grams;
Citric acid - 5 grams.

Cooking method:

In order to properly prepare pickled garlic for the winter , you need to carefully divide the heads into separate cloves, peel them from the film and soak in hot water for three hours. After a while, the garlic is caught with a colander and washed under running water.

The washed and dried garlic is blanched for four minutes, after which it is poured into pre-sterilized small jars.

To prepare the marinade, add salt, sugar and citric acid to the boiling water according to the indicated dosages. After five minutes of boiling, the marinade is removed from the heat and immediately poured into jars of garlic. The cans are rolled up tightly and re-sterilized with the contents.

The recipe for pickling garlic with heads allows you to preserve the original taste and aroma of the product for a long time, complemented by the indescribable piquancy of the citric acid-based marinade.

How to dry garlic properly

To preserve stocks of garlic in the winter in this way, it is best to choose varieties that are distinguished by their pungency.

When drying garlic, it is necessary to carefully divide its heads into cloves and peel them thoroughly. After that, chop the garlic about 3-5 mm thick and place on a baking sheet or fine-grained sieve for further drying in an oven (oven) at a temperature of 60 ° C.

The workpiece should be dried for six hours, regularly turning the slices over to dry evenly. The garlic obtained in this way is cooled and laid out in a jar with a tight lid. For storage, you can choose another container or container, but the fact is that the garlic in the jar is hermetically protected from contact with air, which means it retains its aroma and does not deteriorate.

An important factor is how to store garlic in an apartment. . With this type of preparation, store the garlic at a constant temperature of + 2-10 ° C and moderate humidity in the room.

Did you know?Dried garlic can be grinded with a coffee grinder to create a fine spicy powder that is perfect for adding in cooking along with salt. It is noteworthy that such garlic powder has a concentrated taste, therefore, even a small pinch is enough for a large dish (depending on personal taste preferences). It is also recommended to store the powder in an airtight container.

How to keep garlic as a paste for the winter

Cooking garlic paste is a fairly new, but extremely effective preparation recipe for those who are looking for ways to preserve garlic at home.

The recipe is universal and is found in only a few variants, however, their differences are not significant and do not require a detailed description.

Garlic - 500 grams;
Olive oil (may be replaced with vegetable oil) - 100 milliliters.

Cooking method:

The heads of garlic should be divided into separate cloves, peeled and carefully sorted out, removing all damaged and rotten ones;
Rinse the garlic thoroughly in hot water;
Pour it into a blender container and pour olive (vegetable) oil, then stir until smooth;
The resulting paste is best poured into a glass jar, closed and refrigerated. Use as needed.

Did you know?Garlic has always attracted great attention of people, but in 1952 its popularity almost reached its climax - in the Soviet Union the "Book of tasty and healthy food" was published, in which several chapters were devoted to dishes using garlic in all its variants.

Recipe for making pickled garlic heads

Harvesting pickled garlic heads, although rare, is an excellent option for preparing an excellent product, when added, you can get dishes that taste impeccable.

Despite the seeming unpopularity, in reality it is quite simple to find recipes for such blanks, and their quantity and variety is simply amazing. The housewives will be especially pleased with the fact that with such a recipe it does not matter at all where to store garlic in winter, because it cooks quickly and retains its properties for a long time.

Pickled garlic recipe

To prepare such a blank, per liter jar, you will need the following ingredients:

Garlic - 1 kilogram;
Dill (seeds) - 5 g;
Horseradish leaf - 1 piece (large);
Currant leaf - 3 pieces;
Salt - 10 g;
Water - 350 milliliters.

Cooking method:

A large leaf of horseradish and black currant leaves must be thoroughly washed and finely chopped;
Divide the garlic into separate cloves and peel off a thin film;
Soak the cloves in cold filtered water;
Place the garlic in a pre-sterilized 1 liter jar and cover with water. Leave in the refrigerator for 5-6 hours;
After a while, drain the water from the jar into a prepared container (a saucepan is best suited), add salt to it. Put on low heat and boil, then cool;
In a jar of garlic, you need to lay the leaves chopped at the first stage, add dill seeds and pour the prepared brine;
A jar with garlic and the rest of the ingredients is covered with a tight sealed lid and placed in a darkened place, where it is stored for a week;
After that, the pickled garlic is ready. It is better to store it in the refrigerator.

Recipe for garlic pickled in beet juice

To prepare pickled garlic according to this recipe, you must prepare:

Garlic - 1 kilogram;
Beet juice - 150 milliliters;
Water - 350 milliliters;
Sugar - 25 grams;
Salt - 35 grams.

Cooking method

The garlic is gently divided into cloves, thoroughly peeled from the film and washed with hot water;
The prepared cloves are placed in a jar, filled with cold water, after which the jar must be refrigerated for a day;
After that, the garlic should be washed and placed in an even layer in a deep dish;
To prepare the marinade for fermentation, it is necessary to dissolve salt and sugar in the prepared water, then boil it and add beet juice. The resulting concentrate is poured into garlic, covered tightly and placed under oppression. It will be ready in 4-5 days.