Pickled Garlic

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

Photo: luiscarceller / Rusmediabank.ru

Garlic is known to have a very strong and persistent odor. To remove it, the garlic must be cooked. For example, pickle. Pickled garlic is delicious, crunchy and absolutely odorless. You can marinate the garlic hot and cold.

Cold way

Peel the heads of garlic from the top layer of the husk; it is not necessary to disassemble into cloves. Place the garlic in jars (as a rule, these are half-liter jars), pour the marinade and close the lids.

Marinade:

For 0.5 kg of garlic, 600 ml of water, 2 tbsp. sugar, 2 tbsp. salt, 7-8 pcs. cloves, 1 tsp black peppercorns.

Bring the marinade to a boil and let it simmer for a few minutes. Then remove it from heat, pour in 1 glass of vinegar and cool.

Pour garlic with marinade at room temperature. Put the jars in a cool dark place (but not in the refrigerator!) For 1, 5-2 months, this is how long it takes for the garlic to marinate.

Cold-cooked garlic remains crispy for a very long time and retains its taste.

Hot way

The main difference between this marinating method and cold marinating is during the cooking period. Hot pickled garlic is ready to eat in 3-4 days.

To prepare the marinade (per 500 g of garlic), you will need 0.5 cups of water, 0.5 cups of vinegar (9%), 10 g of coarse salt, 30 g of sugar, a few peas of black pepper, a few bay leaves, 2 tsp. l. seasonings hops-suneli. Bring the marinade to a boil and turn off the heat. Leave to cool completely at room temperature.

Prepare the garlic (you can marinate with heads, removing the top layer of the husk, or you can divide the garlic into chives and peel). Boil water in a separate saucepan, add salt and boil the garlic for two minutes. Then drain the water, put the garlic in a colander and rinse with cold water. Put the garlic in jars, pour over the cooled marinade, close the lid and put in a cool dark place.

Garlic recipes

Garlic paste

You will need 200 g of garlic and 1 tbsp. salt.

Preparation

Pass the garlic through the garlic or chop on a fine grater. Add salt, mix thoroughly and fold into a jar with a screw cap. Store the paste in the refrigerator. Ideal for dressing borscht, soups, salads, goes well with meat.

Garlic salt

Peel the garlic, divide into wedges. Cut each into thin slices, place on a baking sheet and place in an oven heated to 60 ° C. Leave the oven door ajar to prevent the garlic from baking. Dry for six hours. After that, grind the dried garlic cloves in a coffee grinder, mix with salt in a 1: 1 ratio, pour into a dry jar and use for cooking.

Garlic extract

Pass the peeled chives or well-washed arrows through a juicer. One glass of juice will need 1 tsp. salt. Stir until the salt is completely dissolved, pour into sterilized small jars and pasteurize for another 15-20 minutes. Close tightly with lids. The extract can be stored for a long time, retaining all its useful properties.

Pickled garlic arrows

Experienced summer residents know that in order for the garlic to grow large, you need to cut the arrows off the plant in time. You can throw them away, or you can prepare an amazing savory snack for the winter. Only young arrows of garlic are suitable for pickling.

For the marinade, you need 1 liter of water, 50 g of sugar, 50 g of salt, 1 tbsp. vinegar (9%).

Wash arrows and put them in jars. Boil the salt and sugar marinade, pour the jars over them, add vinegar directly to the jars and roll up.

It is interesting

Very often, housewives were faced with the fact that the garlic in a jar with marinade turned green. Let's try to figure out whether it is worth worrying about this and urgently get rid of the blanks.

So, you can reassure the hostesses - the color change is understandable. It's just how garlic reacts to microscopic copper compounds. Therefore, you don't have to worry about the contents of the cans - everything is quite edible. \

I would like to reassure summer residents and say that garlic grown in the country is least susceptible to discoloration in the marinade. Most often, this is how Chinese garlic, bought in a store, "behaves". Therefore, in order not to scare away loved ones and guests with a cooked dish, it is better not to use purchased garlic in seaming.