Today in the store you can buy almost everything, both in summer and in winter. For this reason, home preparations have lost some of their relevance, but this may seem only at first glance. In fact, home preservation prepared with warmth and love is not only a way to save some vegetables for the winter, but also a great opportunity to create a unique product that you will never find in a store. For example, salted garlic. This dish is quite versatile, as it can be used as an additional ingredient and used as a completely self-sufficient snack. Let's try!
Recipes for cooking
Everyone knows that garlic is a very useful vegetable. It is a real salvation in the autumn-winter period, which is complex for our organism - it suppresses infections, prevents development, and also helps to get rid of the already acquired catarrhal diseases. In addition, this product is considered a good remedy for intestinal parasites, a real enemy of streptococci, staphylococci, Escherichia coli and other pathogens. It's not for nothing that garlic is called "medicine for a hundred diseases"
And all the above qualities of garlic are not final. This product is capable of much, and you can use it throughout the year. For these reasons, there are garlic pickings for winter in many cuisines of the world. Let's look at some of them.
The classic recipe
First of all we want to offer you a recipe for a very tasty salted garlic, you can try it in a week after cooking.
Prepare ingredients:
- garlic;
- water - 1 liter;
- salt - 80 g;
- of horseradish leaves;
- leaves of blackcurrant - 3 pcs.;
- dill umbrellas - 3 pieces;
- black pepper - 6 peas.
Recommendation! This amount of ingredients is calculated for one three-liter jar. But the procurement of garlic is more convenient to do in liter or even half-liter containers. Therefore, if you wish to salivate it in smaller cans, then simply divide the components in the appropriate proportions.
Cooking process:
- Garlic must be carefully peeled off with a knife. If it is fresh, then the "clothes" will be beautifully removed with fingers.
- Prepare the marinade - heat the water and dissolve salt in it.
- Put sterilized jars of currant and horseradish, dill umbrellas, add pepper, fill with garlic cloves.
- Brine the brine and roll up the lids.
Salted garlic
We recommend that lovers of salted garlic consider the following recipe.
Prepare ingredients:
- garlic - 1 kg;
- salt - 300 g.
Recommendation! In this recipe, it is best to use a young vegetable and marinate it with whole heads, without looking at the slices!
The cooking process.
- Cut the garlic heads, remove the roots and damaged husks with a knife, leaving only tightly fitting scales.
- At the bottom of the cans, pour a small amount of salt, lay a layer of garlic, re-pour all the salt, repeat the garlic row - as a result, all the vegetables in the jar should be completely covered with salt, including the top ones.
- Close the lid with the lid and store it in a cool place.
Kingly
Now let's figure out how to salt garlic according to the recipe of Georgian cuisine.
Prepare ingredients:
- 20 heads of garlic;
- half a cup of sugar;
- 9 peas of black pepper;
- 9 peas of sweet pepper;
- 3 cloves buds;
- half a glass of grape vinegar;
- liter of grape juice;
- salt;
- water.
The cooking process.
- Dry the heads of fresh garlic in a cool place for two weeks.
- After this time, cut off the roots, remove the spoiled hull, put everything in a container, pour cold water and leave for 24 hours.
- After this, remove garlic, remove the top layer of scales and lay it in a wide low pan or other similar container.
- Prepare the brine: in a liter of water, dissolve 2 tablespoons of salt and warm it.
- Pour the brine contents of the pan.
- Leave everything for three weeks, changing brine daily.
- After, prepare the marinade: pour a liter of water into the container, bring to a boil, add half a glass of sugar and salt, put all the spices, pour in the vinegar.
- After 2 minutes of boiling, turn off the gas supply, refrigerate the marinade, filter and pour it with garlic.
- Cover the jars with gauze and refrigerate for 14 days.
- Change marinade with grape juice and leave for a week.
- After, drain the juice and re-pour the marinade, transfer it to the cold for another 5 days.
As you can see, all the recipes of salted garlic are quite simple in cooking, but at the same time the prepared dish turns out to be quite tasty. Bon Appetit!