Unusually piquant and burning, featuring 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 blanks. The popularity of garlic is indisputable, which is why every sensible summer resident seeks not only to grow crops in his land, but also to make harvesting for the winter, when fresh garlic becomes a real delicacy.
Fortunately, in our time there is a great variety of various recipes for preparing this product in various forms. These include salted garlic heads, a recipe that is most popular, pickled, fermented, dried and even cooked in the form of a paste. With the help of each variant of the preparation, you can save garlic with all its taste and aroma for further use in the preparation of homemade dishes.
Did you know? The properties of garlic are multifaceted and 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 the means of traditional medicine.
How to pickle garlic heads
Garlic pickling is one of the most popular ways to harvest it for the winter period. This is easily explained by the simplicity of preparation, the availability of ingredients and their cheapness. Salty garlic teeth, the recipe for which has been known for many years, perfectly preserves its aroma and taste.
Salty garlic for the winter - a recipe for salting whole heads
For the preparation of a product using a similar method, it is necessary to prepare table salt at the rate of 300 g per kilogram of garlic. It does not need to be washed and cleaned - just remove the roots and the upper damaged husk.
Garlic heads should be placed in a jar of the desired volume, plentifully sprinkling them with salt in layers, filling up any gaps and cracks. The last layer should be salt. Ideally, the bank should be evenly different layered layers of the workpiece.
A jar with salted garlic interspersed should be hermetically sealed with a lid and removed in a cool place. You can use garlic harvested in this way at any time of the year.
Sliced Garlic Pickle Recipe
For salting, you need to prepare garlic and purified salt in a ratio of 3: 1, that is, to 1 kilogram of garlic - 300 g of salt.
The pre-moved garlic is thoroughly peeled 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 salting is poured into a glass jar, tightly tamping it, and hermetically covered with a plastic lid.
Pickled garlic can be stored in the refrigerator for up to six months, using it in cooking at any time, simply by pre-rinsing before adding.
Brine recipe
Garlic heads cleaned from the ground and all kinds of dirt are washed with running water and tightly placed in a jar of the appropriate volume, filled with purified water at room temperature.
The can is sealed and retracted in a cool place for 3-4 days. During this period, it is advisable to regularly change the water in the bank 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.
Banks are covered with a lid and stored up to six months in a cold place.
To preserve all the qualities of the product, it is advisable to regularly add a pickle to the jar that will evaporate.
Important! In addition to the main methods of harvesting garlic in the winter, its safety is primarily affected by the accuracy and timing of the harvest. It is extremely important to prevent cracking of the heads and control the initial stage of yellowing of the leaves.
Pickled Garlic Recipes
Cooking all kinds of seasonings as a method of harvesting garlic in the winter period is found everywhere. Each housewife, on the basis of the methods of further use of the harvested product, usually finds its own methods and recipes of the workpiece that are ideally suited to her.
But despite this, almost everyone knows how to pickle garlic at home. The recipe for such a workpiece 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, which brings piquancy to any dish.
Pickled garlic - recipe for the winter in apple cider vinegar
To prepare will be necessary:
- Garlic - 1 kilogram;
- Sugar - 20 grams;
- Salt - 20 grams;
- Apple Cider Vinegar - 50 milliliters.
Cooking method:
Young, pre-sorted garlic must be carefully disassembled into individual cloves, without removing the 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, boil water, adding sugar, salt and apple cider vinegar.
The resulting marinade is poured on garlic, previously poured into half-liter sterilized glass jars, followed by repeated sterilization for 10 minutes. After rolling cans, pickled garlic is desirable to clean in a cool place.
Marinating garlic at home - recipe based on citric acid
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 teeth, clean them from the film and soak in hot water for three hours. After a while, the garlic is caught in a colander and washed under running water.
Washed and dried garlic is blanched for four minutes, then poured into pre-sterilized cans of small volume.
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. Banks are tightly rolled and re-sterilized with contents.
The recipe for marinating garlic heads allows for a long time to preserve the original taste and aroma of the product, complemented by the indescribable piquancy of the marinade based on citric acid.
How to dry garlic
To preserve stocks of garlic in the winter in this way it is best to choose varieties that are distinguished by their sharpness.
When drying garlic, it is necessary to carefully divide its heads into cloves and clean them thoroughly. After that, chop the garlic thickness of about 3-5 mm and lay on a baking sheet or fine-grained sieve for further drying in the oven (oven) at 60 ° C.
To dry the workpiece should be six hours, regularly turning the slices for uniform drying. Garlic thus obtained 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 garlic in a jar is hermetically protected from contact with air, which means it retains its flavor and does not deteriorate. 
An important factor is how to store garlic in the apartment. With this type of billet, garlic should be stored at a constant temperature of + 2-10 ° C and moderate humidity in the room.
Did you know? Dried garlic can be ground with a coffee grinder and thus get fine spicy powder, which is perfect for adding when cooking dishes along with salt. It is noteworthy that such garlic powder has a concentrated taste, so even for a large volume of a dish there is a rather small pinch (depending on personal taste preferences). The powder is also recommended to be stored in an airtight container.
How to save garlic for the winter in the form of pasta
Cooking garlic paste is a fairly new, but extremely effective recipe for those who are looking for ways to keep garlic at home.
The recipe is universal and is found in only a few variants, but their differences are not significant and do not require a detailed description.
In order to preserve garlic in the winter in the form of paste, you will need:
- Garlic - 500 grams;
- Olive oil (it is allowed to replace vegetable) - 100 milliliters.
Cooking method:
- Heads of garlic should be divided into individual cloves, peeled and carefully cleaned, removing all damaged and rotten ones;
- Rinse garlic thoroughly in hot water;
- Pour it into a blender container and pour olive (vegetable) oil on it, then mix until a homogeneous mass;
- The resulting paste is best to fall asleep in a glass jar, close and refrigerate. Use as needed.
Did you know? Garlic has always attracted great attention of people, but in 1952 its popularity practically reached its apogee - the “Book about tasty and healthy food” was published in the Soviet Union, in which several chapters were devoted to dishes using garlic in all its variants.
Recipe for making pickled garlic heads
Harvesting garlic heads in a fermented state, although rarely found, is an excellent way to make a great product, adding which you can get dishes that are immaculate in taste.
Despite the seeming unpopularity, in fact, to meet the recipes of such blanks is quite simple, and their number and variety is simply amazing. Particularly pleased with the hostess is the fact that with such a recipe it is completely unimportant where to store garlic in the winter, because it prepares quickly and keeps its properties for a long time.
Sour Garlic Recipe
To prepare such a billet per liter jar you will need the following ingredients:
- Garlic - 1 kilogram;
- Dill (seeds) - 5 g;
- Sheet horseradish - 1 piece (large);
- Currant leaf - 3 pieces;
- Salt - 10 g;
- Water - 350 milliliters.
Cooking method:
- A large sheet of horseradish and black currant leaves must be thoroughly washed and finely chopped;
- Divide the garlic into individual cloves and peel off a thin film;
- Soak the teeth in cold filtered water;
- Put the garlic in a pre-sterilized liter jar and fill with water. Leave in this form in the refrigerator for 5-6 hours;
- After a time, drain the water from the jar into the prepared container (the pan is best suited), add salt to it. Put on a slow fire and boil, then cool;
- In a jar of garlic you need to lay the leaves crushed in the first stage, add the seeds of dill and pour the prepared pickle;
- A jar of garlic and the rest of the ingredients are covered with a tight, airtight lid and placed in a darkened place, where it is stored for a week;
- After that, pickled garlic is ready. Keep it better in the refrigerator.
Recipe for Garlic Pickled in Beet Juice
For the preparation of 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.
- Garlic is neatly divided into cloves, thoroughly cleaned from the film and washed with hot water;
- Prepared teeth are placed in a jar, filled with cold water, after which the jar needs to be removed for a day in the refrigerator;
- After that, garlic should be washed and laid in an even layer in a deep dish;
- To prepare the marinade for souring, it is necessary to dissolve salt and sugar in the prepared water, then boil it and add beet juice. The resulting concentrate is poured garlic, tightly covered and placed under pressure. He will be ready in 4-5 days.
Important! When souring garlic, it is important that throughout the cooking time the garlic is completely covered with a solution. Since garlic actively absorbs water, it is better to immediately fill in a larger amount of brine.
Pickled garlic heads
According to the recipe, for the preparation of garlic will need:
- Garlic - 5 kilograms;
- Water - 4 liters;
- Salt - 200 grams;
- Vinegar - 200 grams;
- Beet juice - 70 milliliters;
- Salt, sugar, ground pepper and dill seeds - to taste.
Cooking method:
- Carefully sort and clean the heads of garlic from husks and films;
- Rinse the obtained cloves, put them in a deep container and pour them abundantly with the desired seasonings;
- To prepare the brine, add vinegar, beet juice, seasonings to the warm purified water and leave for 2-3 hours;
- Picked up and seasoned garlic cloves pour the resulting brine, then remove the billet for two weeks in a dark warm place;
- After that, pickled garlic heads cover and place under pressure, periodically adding brine, prepared according to the described recipe.
Important! For harvesting garlic in different ways, it is recommended to use pre-peeled garlic, on which there are no traces of diseases, rot and exposure to pests. Such cloves will dry out and will soon lose taste.
Garlic, harvested in any form, will be a perfect addition to various dishes, filling them with special piquancy and aroma. A variety of existing recipes for storage, whether pickled garlic cloves for the winter or just dried heads, ensures that every housewife without any problems will be able to choose the option of the workpiece that is suitable for her.
And also remember that it is not necessary to be limited to the proposed options for preparations, because it is in culinary experiments that true gastronomic masterpieces are born.
