How to pickle young garlic heads. Harvesting garlic greens for the winter
Now is the time to pickle the garlic while it is still very young. Many people know that garlic, as a seasoning, is simply irreplaceable, because it has an excellent peculiar taste and aroma. In addition, garlic is very useful, because this vegetable has antifungal and antimicrobial properties. It is a pity that in the conditions of an apartment, without having at hand, for example, a cellar, it is almost impossible to keep garlic for a long time. The way out is simple - you need to pickle it.
How to pickle heads of garlic?
You can salt garlic in different ways, there are several ways, each of which deserves your attention. Surprisingly, salting allows the garlic not only not to deteriorate, but also to keep all its beneficial features within eight months. This cannot but please those who monitor their health and the state of immunity, as well as those who are not indifferent to acute, appetizing dishes with the addition of garlic.
In order to pickle garlic whole heads you will need:
- about 300 grams of salt;
- 1 kilogram of garlic cloves.
If you decide to use this method, then keep in mind that the heads of garlic are not cleaned with it. All you need to do is simply remove all the roots and excess damaged scales with a knife.
Prepare a jar of suitable size in advance, its volume will depend on the amount of garlic that you would like to cook.
At the bottom of your container you need to pour a small layer of salt, and spread the heads of garlic on top of it. Now you will need to fill all the gaps between the laid out heads with salt, and then make the next layer.
As a result, it turns out that all garlic heads are completely in salt, while last layer garlic must be completely covered. When everything is ready, just close the jar with a tight lid.
Garlic, pickled heads, should be stored in some kind of cool room. When you eat it, you will hardly feel the difference between salted and fresh garlic, because it will remain just as dense and crispy.
Pickled garlic pieces
To pickle garlic slices you will need:
- 100 grams of peeled garlic, cut into slices or cubes;
- 30 grams of salt.
To use this salting method, you need to peel the garlic, that is, disassemble it into individual cloves. Peeled garlic cloves must be cut into slices.
Add salt to the resulting plastics and mix thoroughly, the grains should be distributed as evenly as possible over the garlic so that there are no lumps. The entire resulting mixture must be decomposed into jars of a suitable volume so that the containers are filled as tightly as possible.
After that, it remains only to close the jars with lids and send them for storage in the refrigerator.
This method is not only suitable for pickling mature garlic, you can also preserve young garlic and even its feathers in the same way. Just cut everything into pieces and salt in the same way. Such a seasoning can be added directly to food, while keeping in mind that additional salting of the dish is no longer required.
Salted garlic slices are good both in salads and in the preparation of soups and second courses.
Garlic in brine
To prepare garlic in brine, you will need:
- garlic heads;
- 100 grams of salt per 1 liter of water.
You do not need to disassemble the garlic into cloves, you should leave the heads whole. However, before salting, remove all roots, damaged scales and leaves, and then rinse the garlic thoroughly under running water making sure there is no dirt or dust left on the heads. After that, place the garlic in large, preferably three-liter jars and pour cold water.
For the next three days, you should regularly change the water in the jars, about twice a day. After that, the water from the containers must be drained. Now all the preparatory procedures are completed, and you can directly proceed to pickling garlic.
A jar of garlic drenched in brine should be sterilized by bringing it to a boil in a pot of water.
Prepare a brine from water and salt, bring the liquid to a boil and cool, then pour the garlic with the brine. Now you just have to roll up the jars with special lids and send them for storage.
How to pickle garlic royally
Pickled garlic "Royal" - a recipe for cooking Georgian cuisine This pickled garlic recipe requires attention and time, but it's worth it.
Ingredients for Tsarskoe pickled garlic:
- Garlic - 15-20 heads;
- Sugar - 0.5 cups;
- Black pepper - 8-10 peas;
- Allspice - 8-10 peas;
- Carnation - 2-3 buds;
- Grape vinegar - 0.5 cups;
- Grape juice - 1 l;
- Water;
- Salt.
Recipe for pickled garlic "Royal"
To prepare a recipe for Georgian cuisine, pickled garlic "Royal", fresh garlic, without dividing into cloves, dry in a cool dark place for 2 weeks. After drying, cut off the root rosette from the heads of garlic without damaging the cloves. Put the garlic in a saucepan or jar and pour cold water for a day. After take out, take off upper layer husks, rinse and place tightly in a large low container.
From 1 liter of water and 2 tbsp. salt, prepare a brine and pour garlic over it. Every day, for three weeks, change the brine. After three weeks, boil 1 liter of water, add sugar and the same amount of salt, all spices and vinegar. Let the marinade boil for 1-2 minutes, cool and strain. Pour the garlic with the prepared marinade, cover with gauze and refrigerate for 2 weeks.
After two weeks, drain the marinade, and pour the garlic royally grape juice for a week, then drain the juice, and pour the garlic again with the marinade. Keep the garlic in the refrigerator for another 5 days, and then serve.
Exists a large number of savory recipes winter conservation. Some want to try making salted garlic heads, like in the grandmother's market. And to do this is not so difficult as it might seem at first. Such a preparation will great addition for roasted meats and smoked products, as well as to borscht and other first courses. Moreover, there are many recipes, you can choose the option depending on your preferences.
Vegetable preparation rules
Before you figure out how to pickle garlic, you need to properly prepare it. Much depends on the type of preservation. If we are talking about salting heads, it is recommended to observe the following rules:
- use only a young vegetable for pickling;
- you need to remove from it only the upper rough part, and leave the soft one;
- garlic must be thoroughly washed;
- edges and tails do not need to be trimmed.
Garlic preparations in winter will not only successfully complement certain dishes, but will also improve health in cold period Garlic can suppress infection and treat colds and harmful bacteria.
Classic head salting
It takes a minimum of time and ingredients to prepare salted garlic. The classic recipe is as simple as possible. A kilogram of heads will require 350 g coarse salt and all.
The preparation looks like this:
A jar of vegetables is closed and stored in cool place. Best of all - in the cellar, but in urban conditions a cool balcony is also suitable.
With added fat
Many are interested in how to salt garlic along with other ingredients to make it delicious. Some will certainly appreciate the option of salting along with lard. It is well suited for situations where you need to use lard, which takes up a lot of space in the freezer.
For harvesting, they take a kilogram of garlic heads and lard. You will also need 4 tablespoons of salt, Bay leaf, red pepper and peppercorns.
Lard is cut into pieces of medium thickness, you can make holes and fill them with garlic cloves. It is recommended to choose a product with meat layers to make the preparation more fragrant. Then the fat is rubbed with a mixture of salt and spices. Further, it is placed in large capacity, covered with salt, peeled garlic heads are added and salt again. And so to the top of the banks.
IN closed jar lard with garlic is stored in a cold place for 4 months.
in Armenian and Georgian
Many love caucasian cuisine for her unique flavors. For example, garlic heads Armenian recipe will turn out to be moderately spicy and spicy, it will have original taste characteristic of all Armenian dishes.
For a kilogram of young heads, you need to take almost a liter of water, 50 ml of grape juice and 5 tablespoons of grape vinegar, 50 g of sugar and salt, several partitions of nuts, allspice and black pepper, as well as cloves.
How the product is prepared:
Salting garlic in Armenian style will take a lot of time, but it's worth it.
And another option for salting Georgian recipe. In this case, you will need the following ingredients:
heads young garlic dry in a cool place for two weeks. After that, they are cleaned of roots and husks, placed in a jar, poured with cool water and kept for a day.
Garlic is removed, peeled from the top layer and laid out in a low wide pan. Then you need to make a brine: 2 tablespoons of salt are dissolved in 1 liter of water and then heated, garlic is poured with the resulting brine. All this is aged for three weeks, the brine must be changed every day.
In addition, you need to prepare the marinade. To do this, boil a liter of water, add half a glass of salt and sugar, spices and vinegar to it and remove from heat after a couple of minutes. Then the marinade is cooled, filtered and poured into garlic.
Jars of garlic are covered and kept in the refrigerator for 2 weeks. Then the marinade is drained and changed to grape juice, in this form the workpiece is stored for another week. After this time, the juice is drained and the marinade is poured in again, in this form everything is stored for another five days in a cold place.
With vegetable or fruit juice
To give salted garlic a beautiful bright hue, it can be harvested with vegetable or fruit juice.
For example, beetroot juice will give it not only an interesting color, but also a more original flavor. For 2 kilograms of garlic heads take 800 ml clean water, 300 ml beetroot juice, 50 g sugar and a little salt.
The algorithm is this:
For storage, you can choose both a cellar and a refrigerator.
In another version, garlic is pickled along with currants and acquires a unique berry flavor. For 2 kilograms of heads, 100 sugar, 70 g of salt, 400 g of red currant and 700 ml of water are taken. The water is brought to a boil, then the berries are poured with it. Salt and sugar are added to them, then it must be brought to a boil. After that, the contents are rubbed through a sieve and cooled.
Garlic heads need to be washed, cleaned from the top layer and bottom, then soaked in water for a day. Then they need to be washed again and placed tightly in a jar, after which it is poured with a berry solution. The jar is covered with a cloth and put oppression. Keep the workpiece in a cool place.
with fruit leaves
More interesting options salting of garlic heads - with the addition of leaves of fruit trees.
For 3 kilograms of the main ingredient, a liter of water, 80 g of salt, blackcurrant leaves, allspice.
The heads need to be peeled. For the brine, you need to heat the water and combine it with salt, then mix everything until completely dissolved. At the bottom of the jar you need to put herbs, spices and garlic. They need to be alternated in layers to the top of the jar. Then they are poured with brine, the jar is covered and kept for several days.
In another option, garlic heads, salt, herbs, leaves of fruit trees and water are taken.
First, the water is brought to a boil, after which salt is dissolved in it (at the rate of 80 g per liter of water). Leaves and greens are also put there and boiled for 10 minutes. The brine is cooled.
The vegetable is placed in sterilized jars, which are then filled with brine and closed with lids. First, the workpiece is stored for five days in room conditions and then moved to a cold place.
Salted garlic is incredibly tasty and fragrant, it can be confidently called the perfect snack for both festive and everyday table. There are many options for salting this vegetable, some are spicier, others are sweeter or have one or another flavor due to certain ingredients.
All homemade preserves are unique in their palatability, differ in recipes, each hostess uses her own cooking secrets, so the preparations of each house are individual and special. You can buy pickles in the store, but factory-made canned food is different from home-made with love, and some original products hard to find, for example, salted garlic.
To figure out how to pickle garlic heads, you need to study the recommendations of culinary experts, choose the recipe you like, and go for it.
Properties of garlic and the use of the classic salting method
Salted garlic is versatile in its application. This and independent snack for the winter, and an additional component different dishes. The plant is so useful that it saves the human body in winter and in the off-season, during the rampant viruses, destroying most of the microbe. This medicinal plant from many ailments.
Garlic and preparations from this vegetable can be consumed all year round. cooks different countries have their own recipes for how to pickle garlic or pickle it. If cooking salted vegetable, then you need to stock up: garlic, a liter of water, 80 grams of salt, a horseradish leaf, 3 dill umbrellas, 6 peas of allspice, 3 blackcurrant leaves. You should get a three-liter jar of products. In order to salt the garlic, you can use liter or half-liter containers, proportionally dividing the composition of the ingredients.
The husk is peeled off the garlic with a knife. Fresh cloves are well cleaned by hand. The preparation of the marinade begins with heating water in a saucepan and dissolving salt in it. Jars are pre-sterilized. A currant and a leaf of horseradish, a dill umbrella and a pepper fit into each. Take garlic cloves and pour them into the container in full. Pour in the brine liquid, and roll up the jars.
Tip: If salted dish it is not prepared for the winter, it does not need to be rolled up, you can only cover the jars with gauze, putting them in the room for 4 days, and then put them in the refrigerator.
Pickle from a young vegetable
To salt, you need to take a kilo of young garlic heads and 300 gr. salt crystals. The garlic is moved, the roots are removed with a knife, only the upper scales are cleaned, the layer of adjacent scales is not touched. The plant is marinated whole. A little salt is scattered over the bottom of the jar, garlic is placed in the first layer, which is sprinkled with salt crystals. A second layer of garlic is made, covered with salt, the manipulations are repeated until the jar neck, the final layer will be salt. Lids are suitable for closing. Products are kept refrigerated. This recipe can be used if you want a firm and crunchy pickled vegetable.
Method of the royal ambassador
Georgian cuisine is famous for its mouth-watering dishes. Georgian pickles are also excellent, for example, you can pickle garlic at home according to the royal recipe. Required: 20 garlic heads, 0.5 cup granulated sugar, 9 black pepper peas, allspice (9 peas), cloves in dried buds (3 pieces), grape vinegar(0.5 cup), grape juice in the amount of one liter, salt and water per eye.
Before they are salted, garlic is dried for 2 weeks in a cool place. The root parts are cut off from the dried product, the spoiled husk is removed. Raw materials are folded into dishes, poured on top cold water and leave the garlic to soak for a day. The next day, the heads are taken out, the upper scales are removed and placed in a voluminous, but low container.
Prepare the usual brine liquid by dissolving a couple of tablespoons of salt in water and heating it. The brine is poured into a saucepan with garlic. The salted product is infused for 21 days, while the liquid changes every day.
Next, prepare the marinade liquid: water is poured into a clean saucepan, after boiling, granulated sugar and salt (half a glass) are poured into it, all seasonings are added and poured vinegar essence. The marinade mixture should be boiled for a couple of minutes, and after cooling, pass through a filter or cheesecloth, pickle the garlic with a solution.
The jars are covered with a piece of gauze and placed on the refrigerator shelf for 2 weeks. After this time, the marinade must be drained, grape juice is taken, garlic is infused in it for 7 days. After a week, you need to drain the juice, pour marinade over the products, keep in a cold place for 5 days, and the dish is ready for the winter.
Salted garlic with currant juice
If you salt a vegetable using this recipe, garlic will turn out with pleasant aroma currant and interesting in taste. For cooking you will need: 2 kilograms of garlic, 400 grams of red currant, 700 grams of water, 100 grams of sugar and 70 grams of salt.
Pour currant berries with boiling water, add required amount salt and sugar, the mixture should boil. After boiling currant mixture rub through a sieve and cool. The garlic is washed, the root places are cut off from it, and the upper peel is removed.
After daily soaking in water, the heads of garlic are washed clean water. In order to salt, the raw materials are tightly stuffed into a jar, currant solution is poured on top. The container is covered with a clean piece of cloth, pressing on top with a load. Keep cool, you can leave the product in the cellar, basement or refrigerator.
Salting with beetroot juice
For 2 kilograms of garlic heads you will need: 300 grams of beetroot juice, 700 milliliters of water, 50 grams of sugar and 70 grams of salt.
Before starting to salt the product, the garlic is washed, the stems and the upper skin are peeled off. Raw materials should stand for 24 hours, soaked in water. The soaked product is rinsed, and tightly, row by row, is placed in a container.
The required amount of salt and granulated sugar is mixed with water until the crystals dissolve. After boiling the solution, it must be cooled and freshly squeezed beet juice should be added to it. The finished liquid is poured into a container with garlic, covered with a cloth on top and pressed down with oppression.
Tip: Garlic in a jar should be immersed in the solution so that the liquid is a couple of centimeters or a little more above the vegetable.
Storage of garlic products is allowed only in the cold. A refrigerator, basement area, balcony or cellar will serve as a great place.
Acetic method with brine
You can salt the vegetable using a recipe without vinegar, the products will be stored in a brine liquid. In addition to garlic, the components of the harvest for the winter will be a liter of water and 100 grams of salt crystals.
Before you start salting the products, the garlic in the heads is washed, the dirt is cleaned out, the places where the roots grew must be cut off. The heads fall asleep in a bowl. For soaking for three days, cold water is poured into them so that it completely covers the product. Water is changed 2 times a day.
When the raw material is infused, the liquid is drained. Before you begin to salt, prepare glass containers. Jars are sterilized with boiling water for 5 minutes. Meanwhile, they are engaged in boiling the brine: after stirring the salt with water until dissolved, the liquid is boiled, cooled and filtered.
The vegetable in the heads is placed in a container and poured with brine. Banks should be rolled up and sent to be stored in a cool place. There should be no light in the storage area. The recipe allows you to save all the benefits of garlic.
Garlic cloves and dill in pickle
You can cook fragrant and with a special taste of salted garlic for the winter. To salt a vegetable, you will need additional ingredients: green dill, 250 grams of salt and 10 liters. water.
Before salting, vegetables are peeled. The husk is removed carefully. Salt is dissolved in water. The brine does not need to be boiled. The product is scattered in glass jars, spread on top of a bunch of dill. Fill the product with brine. For closing use polyethylene covers. It is not necessary to leave salted garlic in the refrigerator, it is enough to put it in a dark, cool place. The shelf life of the product will be 3 years.
Salted garlic arrows
Tip: There are a lot of vegetables in the arrows useful components. If they are salted, then they can be used in soups and meat dishes, salads or as an original snack.
To salt the arrows of garlic, in addition to them, you will need: 5 black peppercorns, 4 dry cloves, from 2 to 4 pieces hot pepper chili, a liter of water and 100 grams of salt.
Before salting the garlic greens, they are washed and cut into pieces of about 7 cm. In half-liter or liter glass jars pour spicy ingredients and garlic greens. Prepare brine water, pour it into containers with products. The workpiece is stored in the cold.
For green garlic, you can apply the method where you salt it in sugar brine. For a liter of water take 5 large spoons salt, 2 tablespoons sugar. Arrows with seasonings are poured with brine, stored in a cool place.
Now is the time to pickle the garlic while it is still very young. Many people know that garlic, as a seasoning, is simply irreplaceable, because it has a wonderful peculiar taste and aroma. In addition, garlic is very useful, because this vegetable has antifungal and antimicrobial properties. It is a pity that in the conditions of an apartment, without having at hand, for example, a cellar, it is almost impossible to keep garlic for a long time. The solution is simple - you need to pickle it.
How to pickle garlic for the winter?
You can salt garlic in different ways, there are several ways, each of which deserves your attention. Surprisingly, salting allows garlic not only not to deteriorate, but also to retain all its beneficial properties for eight months. This cannot but please those who monitor their health and immunity, as well as those who are not indifferent to spicy, mouth-watering dishes with the addition of garlic.
In order to pickle garlic whole heads you will need:
- about 300 grams of salt
- 1 kilogram of garlic cloves
Cooking:
- If you decide to use this method, then keep in mind that the heads of garlic are not cleaned with it. All you need to do is simply remove all the roots and excess damaged scales with a knife. Prepare a jar of suitable size in advance, its volume will depend on the amount of garlic that you would like to cook.
- At the bottom of your container you need to pour a small layer of salt, and spread the heads of garlic on top of it. Now you will need to fill all the gaps between the laid out heads with salt, and then make the next layer. As a result, it turns out that all the garlic heads are completely in salt, while the last layer of garlic should be completely covered. When everything is ready, just close the jar with a tight lid.
- Garlic, pickled heads, should be stored in some kind of cool room. When you eat it, you will hardly feel the difference between salted and fresh garlic, because it will remain just as dense and crispy.
Pickled garlic pieces
To pickle garlic slices you will need:
- 100 grams of peeled garlic, sliced or diced
- 30 grams of salt
Cooking:
- To use this salting method, you need to peel the garlic, that is, disassemble it into individual cloves. Peeled garlic cloves must be cut into slices.
- Add salt to the resulting plastics and mix thoroughly, the grains should be distributed as evenly as possible over the garlic so that there are no lumps. The entire resulting mixture must be decomposed into jars of a suitable volume so that the containers are filled as tightly as possible.
- After that, it remains only to close the jars with lids and send them for storage in the refrigerator.
- This method is not only suitable for pickling mature garlic, you can also preserve young garlic and even its feathers in the same way. Just cut everything into pieces and salt in the same way. Such a seasoning can be added directly to food, while keeping in mind that additional salting of the dish is no longer required.
- Salted garlic slices are good both in salads and in the preparation of soups and second courses.
Garlic in brine
To prepare garlic in brine, you will need:
- garlic heads
- 100 grams of salt per 1 liter of water
Cooking:
- You do not need to disassemble the garlic into cloves, you should leave the heads whole. However, before salting, remove all roots, damaged scales and leaves, and then thoroughly rinse the garlic under running water, making sure that there is no earth and dust left on the heads. After that, put the garlic in large, preferably three-liter jars and fill with cold water.
- For the next three days, you should regularly change the water in the jars, about twice a day. After that, the water from the containers must be drained. Now all the preparatory procedures are completed, and you can directly proceed to pickling garlic.
- A jar of garlic drenched in brine should be sterilized by bringing it to a boil in a pot of water.
- Prepare a brine from water and salt, bring the liquid to a boil and cool, then pour the garlic with the brine. Now you just have to roll up the jars with special lids and send them for storage.
Marinated garlic "Royal"
Pickled Garlic "Royal" - a recipe for cooking Georgian cuisine, this recipe for pickled garlic requires attention and time, but it's worth it!
Ingredients for Tsarskoe pickled garlic:
- Garlic - 15-20 heads
- Sugar - 0.5 cups
- Black pepper - 8-10 peas
- Allspice - 8-10 peas
- Carnation - 2-3 buds
- Grape vinegar - 0.5 cups
- Grape juice - 1 l
Recipe for pickled garlic "Royal":
- To prepare a recipe for Georgian cuisine, marinated garlic "Royal", fresh garlic, without dividing into cloves, dry in a cool dark place for 2 weeks. After drying, cut off the root rosette from the heads of garlic without damaging the cloves. Put the garlic in a saucepan or jar and pour cold water for a day. After taking out, remove the top layer of the husk, rinse and place tightly in a large low container.
- From 1 liter of water and 2 tbsp. salt, prepare a brine and pour garlic over it. Every day, for three weeks, change the brine. After three weeks, boil 1 liter of water, add sugar and the same amount of salt, all spices and vinegar. Let the marinade boil for 1-2 minutes, cool and strain. Pour the garlic with the prepared marinade, cover with gauze and refrigerate for 2 weeks.
- After two weeks, drain the marinade, and royally pour the garlic with grape juice for a week, then drain the juice, and pour the garlic again with the marinade. Keep the garlic in the refrigerator for another 5 days, and then serve.
Do you close salted garlic for the winter with whole preparations - such as they sell on the market? This snack has a simple recipe, and the result is delicious and beautiful. But do not confuse it with - this is not quite the same thing. For salting, it is best to use young garlic, harvested a few weeks before the due date. Such garlic has not yet very rigid partitions and skin, but the heads are already dense, formed, during this period the garlic is the most juicy.
Ingredients:
- 1 kg of garlic;
- 2 tablespoons of salt (60 g);
- 1 liter of water;
- 1 small pod of hot pepper;
- 1-2 sheets of horseradish;
- 3-4 cherry leaves;
- 3-4 currant leaves.
Recipe with photo step by step:
We prepare the garlic.
We wash the young garlic, carefully remove the layers of the husk, leaving one, the lowest one. We remove the roots and slightly trim the basal bottom. Cut off the garlic stalk.
We thoroughly wash the jars in water with soda, rinse. If you salt the garlic in big banks(1 l), put half of the spices on the bottom of the jars, and half on top of the garlic. If the jars are small, spices can be put both on the bottom of the jars and on top. I prefer to close such garlic in small jars - I opened one, ate it, then the next one ... We tightly pack the heads of garlic into the prepared jars.
Thoroughly wash the leaves of horseradish, blackcurrant and cherry. Cut the horseradish leaves into pieces, put the greens and pepper in jars.
Pour water into a saucepan, big fire bring to a boil and add salt. Stir until the crystals are completely dissolved and remove from heat. We put the pan with the brine in a cool place so that it cools down faster (you can prepare the brine in advance). Pour the garlic in jars with the cooled brine.
We cover the jars with leaky lids. The remaining brine is not poured out - it will still be needed. We put the jars of garlic in deep bowls (during the fermentation process, the brine may spill out of the jar). We put bowls with jars of garlic in a darkened place in the kitchen. We keep an eye on the jars of garlic: when the brine begins to overflow over the edge of the jar, add brine to the jar - so that the garlic is always covered with brine.
Jars of garlic are kept at room temperature 5-6 days, and then transferred to the cellar or refrigerator. We stand another 2 weeks - and you can try.
You might also be wondering when is the best time to
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