Winter preparations from garlic. Golden recipes - classics and original options

Winter garlic preparations turn out surprisingly tasty and aromatic. At the same time, you don’t have to stand at the stove for several hours in a row to prepare a delicious snack. All recipes are simple and accessible to every housewife.

I really like winter garlic preparations. Of course, you can simply store this healthy and medicinal vegetable in the refrigerator. But why not diversify your menu and prepare one of the recipes that I have in store for you today?

I would be glad if you write in the comments your methods for preparing garlic for the winter. And also share your impressions of how my recipes turned out.

Roasted garlic jam

You will need:

• Garlic - 250 gr.
• Sugar - 200 gr.
• Water - 200 ml.
• Cinnamon (ground) - 0.5 teaspoon.
• Nutmeg (ground) - on the tip of a knife.

Recipe:

1. Peel the garlic, wash it and cut each clove in half.
2. The cut halves are placed in a cooking sleeve, tied on both sides and placed in the oven. Bake the garlic for about 15–20 minutes. at a temperature of 200°C.
3. Sugar is dissolved in water, cinnamon and nutmeg are added there. The mixture is placed on low heat and brought to a boil.
4. As soon as it boils, add baked garlic and cook, stirring frequently, until thickened. The main thing in the cooking process is to prevent the jam from caramelizing. If this happens, add a little water to it and bring to a boil.
5. The finished jam is placed hot into clean jars, allowed to cool and stored in the refrigerator. Or they are packaged in sterilized jars, rolled up and stored like any other jam.

Important: Jam with roasted garlic and garlic jam with red wine are used as sweet sauces to add piquancy to poultry and meat dishes, as a basis for preparing various seasonings, just like regular jam - with toast and sandwiches.

Classic winter garlic preparation - salt and store

Perhaps the easiest way to prepare garlic for the winter is in this simple way - salt it and store it in jars.

What you will need

• Garlic – 2 kg;
• salt – 100 grams for every liter of water.

If desired, you can use any other amount of garlic, the main thing is to maintain the proportions of salt and water.

How to cook

Separate all the garlic into cloves, peel each clove well and cut off the tip. After this, transfer to a deep container and sprinkle with salt.

Boil water in a saucepan without adding salt and add garlic. Boil for 3 minutes from the moment the water boils.

Remove to a colander. Wait until the water is completely drained. Transfer the garlic cloves to sterile jars.

Make a new filling of water and salt, fill the jars with hot water, and roll up the lids. Cool and store in the refrigerator.

Garlic jam - spicy

You will need:

• Garlic - 500 gr.
• Water - 100 ml.
• Orange - 1 pc.
• Lemon - 1 pc.
• Sugar - 200 gr.
• Cinnamon - 1 teaspoon.

Recipe:

1. Garlic is peeled, washed and chopped using a meat grinder or blender.
2. The orange and lemon are peeled, washed, the zest is grated, and the juice is squeezed out of the fruits themselves.
3. Mix chopped garlic, sugar, water, cinnamon, lemon and orange zest and juice in a saucepan and leave for 12 hours.
4. After the specified time, the mixture is brought to a boil and simmered over low heat for about half an hour.
5. The finished jam is packaged in clean jars and covered with lids.
6. Store in the refrigerator.

Important: Despite the fact that the ingredients of the jam are subjected to heat treatment, it is called medicinal. To increase immunity, consume 2 teaspoons 3 times a week.

Recipes for pickling garlic

In modern cuisine, there are many recipes for garlic preparations for the winter. The healthy vegetable is salted dry or filled with brine, pickled and prepared together with other vegetables from the garden. At the market and on home preserved shelves you can find garlic prepared:

• whole heads;
• cloves;
• crushed.

Dry pickling

Dry pickling or cold preparation of vegetables is considered classic. To store garlic in this form at home, you will need a minimum of ingredients. The housewife must stock up on the required amount of vegetables and salt. You will also need glass containers for storage.

It is important to remember that it is better to salt garlic in small jars up to 1 liter.

For 100 g of garlic, usually take 30 g of salt. The vegetable heads are processed in preparation for pickling. To do this, they are peeled and the roots are cut off, and then washed.

At the next stage, a thin layer of salt is poured onto the bottom of the glass container and the cleaned teeth are laid out in a dense row. After which the garlic is salted again. Laying continues in rows until the jar is completely filled. The last layer is also sprinkled with salt, and the container is closed with a lid. It is recommended to store this product in a cool place.

Ground workpiece

You can simply prepare dry-salted and grated garlic. For this you need 1 kg of vegetables and 300 g of salt. The garlic heads are peeled and washed. After which the teeth are ground in any convenient way. Fans of the classic recipe recommend doing this using a grater.

When the vegetable mush is ready, it is thoroughly mixed with salt and placed in jars. Store the workpiece in a cool, dark place.

Housewives often pickle healthy vegetables by cutting them into slices or pieces.

Pickled garlic gruel is often used to marinate lard for the winter without the use of salt.

Dry-harvested garlic is used as a seasoning, since it will be very salty and spicy if eaten raw on its own. To give guests the aroma of a fresh vegetable, it can be chopped and added to the dish immediately before serving.

The shelf life of garlic sprinkled with salt can be up to 2 years.

Garlic-ginger paste

You will need:

• Garlic - 300 gr.
• Ginger root - 200 gr.

Recipe:

1. Garlic is peeled, washed and crushed using a blender or passed through a meat grinder.
2. Peel the ginger, cut into small cubes and also grind using a blender or meat grinder.
3. Mix garlic and ginger, place in clean jars and store in the refrigerator.

Important: The paste will have an even more piquant taste if you add 1 chili pepper to it.

The cure for all diseases

Those who have their own summer cottage are accustomed to homemade preparations. After all, this is not only a way to preserve summer-grown vegetables and fruits for the winter. This is an opportunity to cook something interesting, something that you don’t often see on store shelves. For example, salted garlic

Housewives know how difficult it is to preserve such a well-known spice as garlic until spring. Meanwhile, there are several ways to preserve it without losing all its beneficial properties.

One such method is pickling garlic. With this method of preservation, not only all its healing components are preserved, but also a light specific aroma, which after salting becomes tender and soft. And what could be tastier than hot borscht with garlic in winter after a ski trip or a cheese salad with it at a family dinner?

Well, even children know about its benefits. It is this vegetable that is eaten during the autumn-winter period of colds, so that the body can more easily resist the emerging infection.

For suppressing pathogenic intestinal microflora, treating hypertension, vitamin deficiency, heart and vascular diseases and other problems of the human body, its benefits are invaluable. In folk medicine it is called a cure for all diseases.

But not everyone loves fresh garlic for its pungent taste and pungent smell. Salting eliminates these problems, since after such processing the astringency is lost and the aroma becomes barely noticeable. This vegetable is so popular all over the world that recipes for preserving it using the pickling method are included in the recipes of almost all cuisines of the world. Here are some of them.

Harissa

You will need:

• Garlic - 4 large cloves.
• Chili pepper - 4 pcs.
• Coriander seeds - a pinch.
• Zira seeds - a pinch.
• Cilantro - 1 large bunch.
• Olive oil - 75 ml.
• Juice of half a lemon.
• Salt - to taste.

Recipe:

1. Jeera and coriander seeds are fried in a dry frying pan.
2. The chili peppers are washed, cut in half and seeds removed.
3. Garlic is peeled and washed.
4. Mix garlic, chili pepper, fried cumin and coriander seeds, cilantro and grind everything using a blender.
5. Add lemon juice and salt (to taste) to the resulting thick paste, mix well, transfer to a sterilized jar and pour olive oil on top.
6. Store in the refrigerator.

Harissa paste is served as a seasoning for meat and rice dishes.

Garlic arrow appetizers

Recipes for snacks with garlic arrows are called grandma's. The dish turns out festive and tasty. Fruits are often used in cooking, but arrows are undeservedly forgotten.

Recipe with fried arrows

• 2 ripe tomatoes, arrows – 200 g, 2 raw eggs;
• dill, salt to taste;
• a little soft butter.

1. Wash the arrows and remove seeds, if any. Cut into 5 cm slices. Cut the tomatoes into large cubes.
2. Heat oil in a frying pan and lightly fry the arrows. Then add tomatoes, salt and simmer a little. Important! Tomatoes should not lose their shape .
3. Beat the eggs, pour into the pan, mix gently.
4. Fry until the eggs are ready. Serve with dill.
5. You can cut into portions and put on croutons.

Meat snack with arrows

You can prepare an appetizer of garlic arrows with meat.

• Boiled beef 200 g, garlic arrows 100 g;
• sweet pepper 100 g, onion - 3 medium onions;
• 1 medium carrot;
• garlic - 4 or 5 cloves, soy sauce;
• oil for frying, cilantro and sesame seeds.

1. Wash and cut the garlic arrows as in the previous version. Chop the remaining ingredients into strips.
2. Fry the arrows, peppers, carrots, onions and meat. After all the ingredients, add finely chopped garlic, cilantro and sesame seeds.
3. Season the mixture with soy sauce. Serve hot or chilled.

Eggplant paste

For 300 g of peeled eggplants, you will need 3 medium-sized cloves of garlic, salt, pepper, herbs to taste and mayonnaise sauce. Eggplants are baked and cooled. All ingredients are placed in a blender and ground to a paste. Important! Pasta can be prepared with cheese, tomatoes and any ingredients. You just can’t imagine anything tastier and easier.

There are a huge number of recipes for snacks with garlic. There are no limits to culinary imagination. To prepare such simple and nutritious dishes, anything found on the shelves of the refrigerator will do. Tasty, fast and nutritious. Bon appetit!

Garlic will add flavor to any food. You can add stewed vegetables and meat products, cheese and eggs to garlic snacks. The main thing is not to overdo it with the amount of garlic.

Korean style garlic

You will need:

• Garlic - 1 kg.
• Vinegar 9% - 200 ml.
• Soy sauce - 800 ml.

Recipe:

1. The garlic is peeled, washed, placed in a clean jar and filled with vinegar. If there is not enough vinegar and it does not cover all the garlic, add water. Close the jar with a lid, put it in the refrigerator and leave the garlic in the marinade to infuse for a week.
2. After the specified time, the marinade is drained, and the garlic cloves themselves are transferred to sterilized jars, filling them to half the volume.
3. Boil soy sauce for 10 minutes, cool and fill the jars with garlic to the top, after which they are rolled up.
4. Store the workpiece in the cellar or refrigerator. The appetizer will be ready about a month after preparation.

Important: You can serve not only garlic itself, but also soy sauce.

Garlic for the winter

Fragrant and hot, garlic is a welcome guest on any table, both fresh and as all kinds of dressings, seasonings and preparations. If you are an avid summer resident, trying in every known way to prepare everything that you grew over the summer, this story is for you. Especially if nature has gifted you with an unprecedented harvest of garlic.

The easiest way to preserve garlic for the winter is as follows: thoroughly dry the harvested garlic, put it in nylon tights and hang it in a dry place. Or you can use our grandmothers' old, tried-and-true recipe: dry the garlic without cutting the stems, and then weave it together using twine into a braid or wreath. There’s no shame in hanging such beauty in the kitchen.

You can store dried, unpeeled heads of garlic in glass jars, covered with nylon lids or in canvas bags, or in boxes. You can prepare garlic for the winter in other ways: dry, freeze, pickle, pickle, preserve in oil, add to various pickles, or prepare all kinds of preparations for the winter that contain garlic. There are many ways, the main thing is not to be lazy and prepare tasty and healthy garlic for the winter, using our recipes and recommendations.

Pickled garlic “Quick and easy”

Ingredients:

10 heads of garlic, 5 dry red chili peppers, dill umbrellas, black currant and cherry leaves, black peppercorns. For the marinade: 4 tsp. sugar, 4 tsp. salt, 2 liters of water, 5 tbsp. l. 9% vinegar.

Preparation:

Divide the garlic heads into cloves, peel them, place in a separate bowl, pour boiling water over them for a few minutes, then drain in a colander and cool. Place dill umbrellas, currant and cherry leaves in the bottom of sterilized jars, throw in black peppercorns, then place the prepared garlic cloves on top of it all, and throw 1 chili pepper on top. To make the marinade, boil water in a saucepan, add sugar and salt and let it simmer until the salt and sugar dissolve. Pour the boiling solution into the filled jars, cover them with sterilized lids and leave for 10 minutes. When the time is up, pour the marinade back into the pan, place over medium heat and simmer for 5 minutes. Finally, carefully add the vinegar. Pour the marinade over the garlic and spices again and roll up the lids. Turn the jars upside down, wrap them and leave them until they cool completely, and then store them in a cool place.

Salted garlic (dressing)

Ingredients:

2 kg of garlic, 600 g of coarse salt.

Preparation:

Peel the garlic heads, divide into cloves, then finely chop or pass through a press or meat grinder, mix well with salt and place very tightly in prepared, clean, dry jars. Close them tightly with nylon lids and store them in the refrigerator or any other cold place. Salt and garlic phytoncides will prevent mold from appearing.

Garlic, dried in slices

For cooking, choose hot varieties of garlic. Divide the garlic heads into cloves, peel them, cut them about 3-4 mm thick, place them on a sieve with a fine mesh and dry in the oven at a temperature of 50-60°C for 6 hours, remembering to turn the cloves over from time to time so that the garlic is dried evenly. Cool the finished garlic, put it in a jar or any other container, close the lid and store at a temperature from +2 to +10°C.

You can grind dried garlic into flour using a coffee grinder and get garlic powder, which can be added to the finished dish like salt, the main thing is to get used to it and not overdo it with this aromatic seasoning. Garlic prepared in this way should also be stored in a closed container.

Garlic in vegetable oil

First thoroughly dry the harvested garlic, select the amount you need and disassemble the garlic heads into cloves. Peel the cloves, place in glass jars with a capacity of no more than 0.5 liters and fill with vegetable oil. Store garlic in vegetable oil at a temperature slightly above zero degrees. Only in such conditions will the workpiece be stored for a long time. Once you have used all the garlic for its intended purpose, do not discard the vegetable oil under any circumstances. It will absorb the garlic aroma and its spicy taste, so add it to salads, vinaigrettes, and use it when preparing fish, meat, and vegetable stews.

You can do the same procedure, but after filling the garlic with oil, sterilize the jars for 15-20 minutes and roll up with boiled metal lids.

Lightly salted garlic

Ingredients:

garlic - as much as you want. For brine (per 1 liter of water): 80 g of salt, black currant leaves, cherries, horseradish, fresh dill.

Preparation:

Disassemble the collected and dried heads of garlic into cloves, peel them and place them in prepared, pre-sterilized and dried jars. Add washed and dried currant leaves, horseradish, cherries and dill to the garlic. Prepare a brine from water and salt by simply stirring the salt in the water, without boiling, and pour it over the garlic and herbs. Cover the neck of the jars with gauze, tie them with thread and leave the jars with the contents in this form at room temperature for 5 days. When the time is up, move the jars of lightly salted garlic to a cool place, such as a cellar or basement. If there is not enough prepared lightly salted garlic, then you can place 1-2 jars in the refrigerator.

If there is nowhere to store the pan, conditions simply do not allow it, but you really want to try garlic in beet juice, the next option is just for you.

Garlic in beet juice

Ingredients:

garlic - amount as desired, For brine (per 1 liter of water): 50 g salt, 50 g sugar, 100 ml table vinegar, 100 ml beet juice, 250 ml boiled water.

Preparation:

Peel the dried garlic, separate it into cloves, remove the top layer covering them and blanch in boiling water for 3-4 minutes, then immediately lower the colander with the garlic into cold water (you can add ice cubes to the water). Place the prepared garlic in dry, sterilized 1-liter jars and fill with hot brine with boiled water added to it. Sterilize the filled jars in boiling water for about 5 minutes, then roll up with boiled iron lids and store in a cool place until the first convenient opportunity.

Garlic marinated in apple cider vinegar

Ingredients:

young garlic - quantity as desired. For the marinade (per 1 liter of water): 2 tbsp. l. sugar, 2 tbsp. l. salt, 5 tbsp. l. apple cider vinegar.

Preparation:

Separate the young heads of garlic into cloves without removing the outer layer. Rinse them and blanch in boiling water for 2 minutes, then cool in cold water. Boil water with sugar and salt and add apple cider vinegar. Place the prepared garlic cloves into clean, dry, pre-sterilized half-liter jars. Pour marinade over their contents and sterilize for 5-7 minutes, then immediately roll up the lids.

Pickled garlic

Ingredients:

1 kg garlic, 350 ml water, 150 ml beet juice, 35 g salt, 25 g sugar.

Preparation:

Rinse the young heads of garlic in cold water, remove the stems and the top layer of peel. Then fill with cold water and leave for a day at room temperature. After a while, rinse the garlic heads, place them in an enamel pan and pour in the marinade, to prepare which you boil water with sugar and salt, cool the resulting solution and add beet juice to it. Cover the pan with the marinated garlic with a clean cloth or large piece of gauze. Place a wooden circle on top, on which you place a pressure, for example, a jar of water or a heavy cobblestone intended for these cases, once thoroughly washed and already tested. Again, leave the pan with garlic in the beet brine at room temperature, but for a week. When it passes, do not forget to transfer the pickled garlic to a cool place.

Pickled garlic with citric acid

Ingredients:

young garlic - quantity as desired. For the marinade (per 1 liter of water): 2 tbsp. l. sugar, 2 tbsp. l. salt, ½ tsp. citric acid.

Preparation:

The ingredients are almost the same as in the previous recipe, and the cooking method is almost the same, with the exception of some minor nuances. Peel the garlic heads, divide them into cloves and soak in warm water for 2 hours, then peel them. Place the garlic cloves in a colander and rinse with cold water. Then place it in a saucepan of boiling water, removed from the heat, for 2 minutes and immediately cool in a cold one. Prepare the filling. When heating the water, completely dissolve the citric acid in it, add sugar and salt, remove the resulting foam and boil for 2 minutes. Place the garlic tightly in sterilized 0.5 liter jars and fill with hot marinade. Sterilize the filled jars at low boil for no more than 7 minutes from the moment of boiling and roll up the lids, previously scalded with boiling water.

Garlic pickled with honey

Ingredients:

2 kg of garlic, 30 ml of white currant juice, 100 g of honey, 1 liter of water, 70 g of salt.

Preparation:

Rinse the heads of young garlic in cold water, peel it, as they say, down to the last shirt, removing the roots. Then soak literally in ice water overnight. In the morning, rinse thoroughly again and place in a clean container specially boiled for this purpose. Mix currant juice, honey and salt with cold water. Pour this solution over the garlic and leave at room temperature to ferment. After 2 months, wonderful garlic pickled with honey will be ready for use.

Garlic seasoning with herbs and red currants

Ingredients:

600 g garlic, 600 g dill, 600 g parsley, 1 kg red currants, 40 g dill seeds, 200 g sugar, 20 g salt.

Preparation:

Peel the garlic cloves, rinse them with cold water and pass through a press. Rinse the greens under running water, let them dry and chop finely. Mix the greens with garlic, add currants, sugar, salt, crushed dill seeds in a mortar to this mixture and mix everything thoroughly. Place the resulting mixture in dry, pre-sterilized jars, close with nylon lids and store in a cool place.

Oriental garlic seasoning

Ingredients:

800 g garlic, 200 ml vegetable oil, 40 g ground red pepper.

Preparation:

Peel the garlic, rinse it and pass through a meat grinder or press. Heat the vegetable oil and let it cool. Gently place the garlic in it, stir and leave for 1 hour. Then add ground red pepper, mix thoroughly again and place in dry, sterilized jars. Close the jars with nylon lids and store in the refrigerator.

Garlic with basil

Ingredients:

2 kg heads of garlic, 200 g basil, 2 liters of water, 140 g salt, 200 g sugar.

Preparation:

Rinse the garlic heads thoroughly. Remove the bottoms, stems and top layer of husks. There is no need to separate the garlic into cloves in this recipe. Soak the peeled heads of garlic in cold water for 9 hours, then rinse, place them in dry sterilized jars, sandwiching a layer of garlic with a layer of basil, and fill with cold boiled water with sugar and salt dissolved in it. The solution must cover the heads of garlic. Close the jars with plastic lids and place in a cool place.

Gas station "Yuzhnaya"

Ingredients:

3 kg of garlic, 1 kg of carrots, 1 kg of sweet pepper, 400 g of dill, 400 g of celery, 4 tbsp. salt.

Preparation:

Pass the garlic, divided into slices and peeled, through a press. By the way, one little secret: to peel the garlic quickly and easily, soak it in warm water for 30 minutes. Then simply rub the cloves between your palms, and the peel will come off on its own, without any problems or effort. Grate the carrots on a coarse grater, cut the seeded pepper into thin strips. Combine these ingredients together, add chopped herbs and salt. Mix everything thoroughly, rubbing lightly with your hands, and then place in dry, sterilized jars. Cover them with plastic lids and store them in a cool place.

Korean style garlic

If you have never experimented with preparing garlic for the winter in this way, then first prepare a little, so to speak, for testing, and if you like the preparation, simply double the amount of ingredients.

Ingredients:

500 g garlic, 100 ml 9% vinegar, 400 ml soy sauce.

Preparation:

Wash the peeled garlic cloves, place them in a clean jar and fill them with vinegar. If it doesn't cover the garlic, add a little water. Close the jar with a lid, put it in the refrigerator and forget about it for a week. You will need exactly this amount of time for the garlic to soak in the marinade. After a week, drain the marinade and place the garlic cloves in sterilized jars, filling them only halfway with garlic. Boil the soy sauce for 10 minutes, cool it and fill the jars with garlic to the top. Then simply roll up the jars with boiled lids and store in the cellar or refrigerator. In a month, the magnificent snack will be ready. When guests come to you and you want to treat them to your signature dish, say, meat or poultry, be sure to serve both the garlic itself and the soy sauce in which it was infused.

Garlic-ginger paste

Ingredients:

600 g garlic, 400 g ginger root.

Preparation:

To prepare this paste, you can use garlic that is not suitable for long-term storage, for example, slightly spoiled. Clean it, remove spoiled areas, wash and grind with a blender or meat grinder. Peel the ginger root, cut it into small pieces and also pass through a meat grinder or chop using a blender. Combine these ingredients, mix thoroughly, place in small, clean jars and store in a cool place. By the way, the paste will turn out even piquant if you add chopped chili pepper to it.

Pickled garlic cloves with fresh herbs, horseradish and cinnamon

Ingredients:

young garlic - amount per 1 liter jar. For the marinade: 3 tbsp. water, 1 tbsp. 9% vinegar, 1 tbsp. l. salt, 1.5 tbsp. l. sugar, fresh parsley, dill, 1 chopped horseradish root, bay leaf, a few allspice peas, a few clove buds, a little cinnamon.

Preparation:

Place the garlic cloves, peeled and washed under cold running water, into a clean, dry, sterilized 1-liter jar and fill with marinade, to prepare which mix water, sugar, salt, vinegar, finely chopped herbs, parsley root, bay leaf, pepper, cloves and cinnamon, and boil this mixture. After filling the jar with marinade, roll it up with a boiled lid and store it in a cool place.

By the way, to prevent the garlic cloves in jars from darkening and to look white and appetizing, soak whole heads of garlic in cold water for 2 hours, and only then start canning.

Happy preparations!

Larisa Shuftaykina

Pickled garlic

You will need:

• Garlic - 1 kg.
• Water - 500 ml.
• Wine vinegar - 300 ml.
• Sugar - 200 gr.
• Salt - 20 gr.
• Bay leaf - 5 pcs.
• Black peppercorns - 5 pcs.
• Allspice peas - 2 pcs.

Recipe:

1. The garlic is peeled, washed, placed in a saucepan and poured with boiling water so that the water completely covers the garlic. Leave to infuse for a day.
2. After the allotted time, the water is drained and the garlic itself is laid out in sterilized jars, filling them to the top.
3. A marinade is prepared from wine vinegar, sugar, salt, bay leaf, black and allspice, brought to a boil and immediately poured over the garlic, filling the jars to the top.
4. The jars are rolled up, allowed to cool and stored in a cool room.
5. In a week, the garlic will be ready for use.

Pickled cloves

Preparation:

1. Prepare the marinade - boil 0.5 liters of filtered water in a saucepan, to which add:
   20 g salt;
2. 50 g sugar;
3. 200 ml vinegar;
4. 2–3 bay leaves;
5. 8–10 g khmeli-suneli seasoning.
6. Pour 1 kg of peeled garlic cloves into a boiling salt solution made from 10 parts water and 1 part salt for one minute.
7. Cool the garlic and place in jars. Add 200 g of chopped sweet pepper on top and pour over the marinade.
8. Seal the jars and place in a cool place.

You can also use nylon lids, the only condition is that they must fit tightly to the neck of the cans, ensuring a tight seal.

Spicy seasoning Lazijan

You will need:

• Garlic - 400 gr.
• Sunflower oil - 100 ml.
• Ground red pepper - 20 gr.
• Ground black pepper - 25 gr.

Recipe:

1. Garlic is peeled, washed and passed through a meat grinder or crushed using a blender.
2. Sunflower oil is poured into a saucepan and heated.
3. Remove the hot oil from the heat, add chopped garlic and stir until the mixture cools to room temperature.
4. As soon as the mixture of garlic and oil has cooled, add pepper to it and mix everything well.
5. Place the prepared garlic seasoning into a clean jar and cover with a lid.
6. Store in the refrigerator.

Important: Lazijan seasoning is an excellent addition not only to baked goods and main courses, but also to soups and borscht.

Classic salty recipe

For fans of preparations in brine, there is also a suitable recipe. For this, the housewife will need the following ingredients:

• garlic;
• salt;
• water.

The recipe involves salting the vegetable with whole heads, using 100 g of salt per 1 liter of water. After removing the top layer of husk from a vegetable that has not been disassembled into teeth, it must be placed in cold water for several days. Typically, the water treatment period is 48–72 hours, and the liquid in the container is changed 2 times a day.

After the required time has passed, the vegetable heads are removed, placed in glass jars and filled with prepared cold brine. To do this, you need to boil water and dissolve salt in it. Then let the liquid cool and then pour it over the garlic in the jars.

Vegetables from brine can be eaten on their own in winter, since they will give up some of their pungency to the liquid without losing their aroma and beneficial properties.

Garlic tincture with lemon

You will need:

• Garlic (large heads) - 3 pcs.
• Lemons - 5 pcs.

Recipe:

1. Lemons are thoroughly washed and cut into large pieces along with the peel.
2. Garlic is peeled and washed.
3. Lemons and garlic are chopped using a food processor or meat grinder.
4. The mass of garlic and lemons is transferred to a 3 liter jar, filling the missing volume with water. The neck of the jar is tied with gauze and left there for 4 days.
5. After the specified time, the tincture is filtered and poured into clean bottles.
6. Store in the refrigerator.

Important: Tincture of garlic and lemon is taken to strengthen the immune system (1 tablespoon in the morning on an empty stomach) and cleanse blood vessels of cholesterol (50 ml in the morning on an empty stomach).

From young garlic

At the very beginning of summer, young garlic appears in the garden. Its leaves and stems are a tasty addition to dinner. Garlic remains tender and juicy for only two to three weeks. Then a head with teeth forms, the leaves become coarser and darken.

You can prepare young garlic for future use. Young garlic heads are pickled while the cloves are still fresh. The peeled slices are scalded with boiling water and immediately cooled. Place prepared cloves, leaves and arrows of garlic into glass jars and pour marinade over them.

The marinade is prepared as follows: take 50 g of salt, 50 g of sugar per 1 liter of water and boil for 3 minutes. Pour 90-100 g of 9% table vinegar into the slightly cooled marinade. The marinade is poured into filled jars so that it does not reach the top edge of the jar by 1.5-2 cm. Jars covered with metal or glass lids are sterilized for 5-10 minutes, then closed.

Gremolata seasoning

You will need:

• Garlic (large heads) - 4 pcs.
• Lemon - 1 pc.
• Parsley - 1 large bunch.
• Salt - to taste.

Recipe:

1. Garlic is peeled, washed and crushed using a meat grinder or blender.
2. Parsley is washed and also chopped using a blender.
3. The lemon is washed, wiped dry and the zest is grated, and the juice is squeezed out of the fruit itself.
4. Add parsley to the chopped garlic and mix well.
5. Add grated lemon zest and juice, salt to the resulting mass and mix everything thoroughly again.
6. The finished seasoning is placed in clean jars and covered with lids.
7. Store in a cool place.

Important: You can make the Italian Gremolata seasoning even more piquant and interesting in taste if you add a little basil, cumin or lemon balm to it. The seasoning is used as an addition to various salads, sauces, meat, vegetable, fish dishes, cheese snacks, sandwiches and juliennes.

Salted garlic

To prepare salted garlic you will need: 1 kg of garlic, 1.5 tbsp. salt.

Peel the garlic, divide it into cloves and wash. Dry thoroughly and pass it through a meat grinder or grind in a blender.

Mix the resulting mass with salt and place in jars, close with nylon lids. It makes an excellent dressing for many different dishes.

We have offered you our options for preserving garlic. What tricks do you know? Share them in the comments.

Yannim Seasoning

You will need:

• Garlic - 1 kg.
• Hot red pepper - 500 gr.
• Bell pepper - 500 gr.
• Salt - to taste.

Recipe:

1. Garlic is peeled, washed and crushed with a blender or meat grinder.
2. Hot and bell peppers are cleaned of seeds, washed and also ground using a meat grinder or blender.
3. Add both types of pepper to the garlic, mix everything well, season with salt if desired and package in clean jars.
4. Store Yannim seasoning in the refrigerator.

Garlic seasoning - aromatic

You will need: Garlic – 250 gr. Ground black pepper – 2 tbsp. spoons (without a slide). Parsley root – 150 gr. Cooking recipe: Wash the garlic and cut it into thin slices. The slices are laid out in a thin layer on a baking sheet, previously covered with parchment paper, and dried at a temperature of 30°–50°C, with the oven door slightly open. Parsley root is washed, peeled and, like garlic, cut into thin slices. Chopped parsley root is laid out in a thin layer on a baking sheet and dried in the same way as garlic. Dried garlic and parsley root are ground in a coffee grinder, mixed with 2 tbsp. tablespoons of ground black pepper and packaged in clean jars. Store the seasoning at room temperature.

Garlic jelly

You will need:

• Garlic (large) - 2 heads.
• Vinegar 9% - 400 ml.
• Sugar - 800 gr.
• Fruit pectin liquid - 90 ml.

Recipe:

1. The garlic heads are divided into cloves, peeled, washed and crushed in a blender, adding half the volume of vinegar.
2. The resulting garlic paste is mixed with sugar and the remaining vinegar and brought to a boil over low heat, stirring frequently.
3. As soon as the mass boils, pour pectin into it, mix well and cook for about 1 more minute.
4. Hot (straight from the fire) jelly is poured into sterilized jars and rolled up.

Secrets of garlic preparations

• To peel garlic easily and quickly, soak it in warm water for 20-30 minutes. Then rub the cloves between your palms - the husk will easily come off on its own, without additional effort.
• To prepare sauces, pastes and various dressings, you can use garlic that is not suitable for long-term storage, for example, slightly spoiled.

The topic of garlic preparations can be continued indefinitely) I hope that you will complement this modest selection with your favorite recipes)

Pickled heads

This is one of the simplest recipes. Procedure:

1. Pour 1 kg of peeled garlic heads with water for 0.5 hours, then rinse under running water.
2. Boil 0.5 - 0.6 liters of filtered water, dissolve 30 g of salt in it, then pour in 30 ml of vinegar and remove from heat.
3. Place the heads in pre-washed and dried sterilized jars and pour in the cooled marinade.
4. Close the jars tightly with lids and leave in the room.
5. After 2 weeks, remove the workpiece in the cold.

If you want to get a less intense sour-salty taste, the concentration of the marinade can be reduced: 10 g of salt and 10 ml of vinegar per 500 ml of water.

Preparation of the vegetable and its properties

The vegetable is used not only in cooking, but also in folk medicine. Its benefits are very great, as it cleanses and heals the body.

Benefits and harms

Garlic has a lot of beneficial substances. Contains a lot of iodine and iron, fiber. This natural antibiotic fights bacteria, viruses, and fungi. Normalizes cholesterol in the blood. It is an excellent preventive measure for oncology, colds and cardiovascular diseases, gastrointestinal and liver diseases.

It strengthens the immune system and is essential for the nervous system. This is an excellent supplement for men as garlic increases testosterone secretion levels, which affects muscle mass, bones, joints and sexual function. Considered an aphrodisiac. Young heads contain thiamine (an essential amino acid).

The vegetable also has harmful qualities. It is contraindicated for the following diseases:

• chronic gastrointestinal diseases, including gastritis and pancreatitis, especially during exacerbation;
• haemorrhoids;
• anemia;
• epilepsy;
• problems in the genitourinary system.

Garlic contains a harmful substance - sulfanyl. If the product is consumed excessively, it can penetrate the brain and cause unpleasant consequences (absent-mindedness, headache, sluggishness). Eating this vegetable at night is prohibited, as it can cause insomnia and heartburn. Limit intake of this product to 4 cloves per day.

The vegetable causes appetite, so people with extra pounds are better off not consuming it due to possible overeating.

Product procurement

Do not use limp, sprouted or spoiled garlic. Before salting, it must be cleaned depending on the type of salting. Salt whole heads and cloves. When salting heads:

• salt only young onions;
• peel off the top peel and leave the soft one;
• wash thoroughly and dry;
• do not cut the tail;
• Place tightly in large containers (jars, barrels).

When salting cloves, the following must be observed:

• It is allowed to take both old and young garlic, but the latter is easier to peel;
• completely clean, rinse well, young ones can be left with soft skin;
• Place the slices tightly in a small container, and it is better to season them with marinade.

When pickling, take 300 g of salt per kilogram of garlic, use various spices (for example, horseradish), beet juice and herbs. The finished product should be stored under an airtight lid, in a cool place, out of direct sunlight.

Cooking features

• It is advisable to ferment garlic in the fresh air or in a well-ventilated utility room, as during the process of urination it emits a sharp, unpleasant odor. In the finished product this smell is already present in a small amount.
• For urinating whole, it is better to choose young garlic heads. The greenery is cut off completely. It is advisable to remove the upper part of the garlic peel and clean the lower part of the heads.
• Garlic cloves can be soaked peeled or unpeeled, depending on the specific recipe.
• You can soak garlic in barrels, an enamel pan or bucket, or in jars. Before use, the container must be doused with boiling water to sterilize it. The jars are additionally sterilized, which makes it possible to store the product in them for a long time.
• You can close jars of pickled garlic with nylon lids.
• When storing salted garlic in containers that are not hermetically sealed, the brine must be added regularly so that the heads are completely covered.

The conditions and shelf life of pickled garlic preparations depend on the recipe, but usually such preparations are kept at a temperature no higher than 10-12 degrees. The best place to store them is the refrigerator. If the house has a cold cellar, then containers with soaked garlic can be lowered into it. The maximum shelf life of salted garlic is a year, but it is advisable to consume the snack earlier (6 months before).