I found a very interesting article, and would like to share with you how to pickle garlic for the winter.
Garlic can be harvested in different ways, I collect recipes here - garlic in oil, in marinade, etc.
Unpeeled garlic heads put in an enameled bowl, and pour water so that it completely covers the garlic. Soak for three days. Change water daily - morning and evening. Then peel the heads off, put them in glass jars and fill with brine (two tablespoons of salt per liter of water). You can add a little hot pepper, then the garlic will taste like pickled - without the use of vinegar and other spices. In this dressing, garlic stands for about a week until the bubbles cease to stand out. Then the brine is topped to the top and the garlic in it is aged for about another month. Packed in jars and covered with a nylon cover, salted garlic is ready to eat. Keep it in the refrigerator, but better - near the balcony or the front door in the entrance, where it is cooler. There it will not deteriorate and in time will acquire a pleasant taste. This is a great ready-made supplement to soups, gravy and seasonings.
You can store garlic in sunflower oil. Pour the peeled teeth into a 3-liter jar, fill with oil and cover with a plastic cover with holes so that the garlic ‘breathes’. In such a package in the refrigerator, it does not spoil for a very long time and is always ready for use. The oil will get a pleasant smell of garlic, it can be added to salads, pour them bread, etc. - delicious!
The heads of garlic are divided into separate cloves and remove the dry shell from them. Prepare a brine (80 g of salt per 1 liter of warm water). In a three-liter jar, put for salting several leaves of black currant, cherry, dill, horseradish leaf. Then put 1 kg of prepared garlic here and add brine, it should cover the garlic completely. Close the jar with a double layer of gauze, tie with kapron threads and leave at a temperature of 15-22 heat. After 4-5 days, salted garlic is ready for use.
Dry garlic dressing
To prepare a dry garlic dressing, take garlic, for various reasons unsuitable for long storage. Peel and chop the garlic cloves. Dry garlic in the open air, and even better - with a heating battery. It is possible in drying, but - the smell is very strong, not all of them can survive. 🙂
Detail dry garlic in a coffee grinder, grind dry parsley root and hot red pepper. To mix ground garlic, parsley and pepper, add salt (small) to taste. For 200 g of ground garlic - 2 tbsp. tablespoons ground pepper and 3 tbsp. spoons of young parsley. Pour the dressing into glass jars with a screw cap, store at room temperature, it suits a lot for what - it’s delicious.
Ingredients per 0.5 liter jar:
- Salt 1 tsp
- Sugar 1 tsp
- Citric acid 1 tsp without a hill (can be replaced with vinegar, better - homemade apple).
- Pepper peas 8-10 pcs.
- Bay leaf
- Dill seeds
- Clove 2-3 pcs.
You can make it with beets - you get a beautiful acquaintance from the color of pickled garlic purchased.
Step by step recipe for pickled garlic
- Peel the heads of garlic from the ground, wash them, gently dry and put in a jar.
- Pour garlic with boiling water, allow to cool and repeat this procedure 2 times, drain the water for the last time.
- Put all the ingredients in the jar, some still put aspirin there, but we can do without it. 🙂 Instead of vinegar, it is good to add, then citric acid can not be put.
- Pour garlic and spices with boiling water and roll. So it is stored. And if for food, then we pour it in and let it stand for several days, after which we eat.