2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Is it time to collect garlic from the garden beds? This means that the time has come to make preparations from it for the winter, to preserve this valuable product in various ways. I offer you the best and most classic options for harvesting garlic for the winter
Salted garlic
It will require two kilograms of unpeeled garlic. And salt will need to be taken, counting every 100 grams of it per liter of water. The garlic should be peeled, then salt, as you prefer - with cloves or whole heads. Boil water (no salt!) In a saucepan. When it boils, add the garlic to it for three minutes. Now fold it on a sieve and place it in sterile jars. Separately prepare the brine from salt and water, pour it into the garlic and roll up the lids. Such jars with salted garlic are stored well in the cellar.
Pickled garlic with beets (pink)
A very common recipe. For him you need a kilogram of garlic, one small beet, a liter of water, a couple of tablespoons of table salt and the same amount of sugar, 100 ml of 9 percent vinegar.
Cut the beets into pieces. From the garlic, you need to remove the strong upper scales, leaving only the thin ones. Dip, as in the recipe above, for three minutes in boiling water, remove and immediately pour cold. Throw on a sieve and arrange in sterilized jars, shifting with chopped beets.
Now make a marinade with salt, sugar and water. As it boils, add the vinegar and immediately pour the garlic in the jars to the top with it. Roll up the lids of the jars, wrap up with a "fur coat" overnight. In the morning, you can transfer the garlic to the cellar or to the pantry.
Pickled garlic the easy way
You will need a lot of garlic, as well as a marinade for it. It should be done on the basis of each liter of water - a part of salt and two parts of sugar (70 grams of salt and 140 grams of granulated sugar), a glass of table vinegar, bay leaves, peppercorns.
The garlic will need to be peeled, you can pickle it with whole heads, removing the tough skin on top, or with cloves, since in this case more garlic will enter the jar. Arrange the garlic in jars, add 3-5 peppercorns to each, 2-3 bay leaves. Pour boiling water over for 5 minutes, drain it from the jars.
In the meantime, make a marinade based on how many liter jars of garlic you have. The marinade is made from water, salt and sugar. When it boils, vinegar is poured into it. It is just not necessary to boil it. Roll up or close the jar with a plastic lid. Wrap in something dark or put in a dark place right away, as pickled garlic turns green in the light. You can start opening the jars and eating their contents in two months. The garlic will be in the right "condition".
"Fragrant" pickled garlic
For this recipe, five kilograms of garlic will require two liters of water, four tablespoons of salt and six sugar. You will also need citric acid for each 1/3 teaspoon liter jar. For garlic to be fragrant, you will need a mixture of any spices that can be found in the house - cinnamon, coriander, cloves, bay leaves, peppercorns and others.
Pour the garlic with cold water. Let it stand, then it will just need to be peeled and cut into cloves. We lay them out in liter jars, pour boiling water, hold for five minutes, drain. While the marinade of salt, sugar and water is boiling, spices and citric acid need to be decomposed into the jars. As the marinade boils, fill the jars with it, roll up the lids, wrap it overnight. In the morning, the next preservation for the home cellar will be ready!
Garlic … with aspirin
And one more recipe for pickling garlic with aspirin, which many housewives love so much and is often used in their kitchen for canning food.
For every half-liter jar you will need: a teaspoon of salt, sugar and citric acid, 8 black peppercorns, 2-3 bay leaves, two pinches of coriander, the same amount of dill or caraway seeds, 3-5 cloves, 1 tablet aspirin. And of course, the garlic itself.
It needs to be cleaned to the teeth. Or leave it intact, but well peeled from the earth, the upper husk. Fold in half-liter jars, pour boiling water for 10-15 minutes, drain the water. Pour boiling water over again for 10-15 minutes and drain the water. Then bring the marinade to a boil with all the suggested ingredients (including aspirin). Pour the hot marinade over the garlic and roll up the lids. Put in a dark place.
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