How to pickle garlic and garlic arrows for the winter

How to pickle garlic and garlic arrows for the winter

Many inventions of garlic harvesting have been invented, the ingredients of which are not only “roots” (heads of garlic), but also “tops” (garlic arrows). Let's discuss how to pickle garlic and garlic arrows for the winter.

Garlic is a perennial plant growing in beds, with a pungent odor and a sharp (tearing) taste. It did not immediately become edible and for a long time was used as a talisman, to which magical properties were attributed, and later, as a valuable medicine and seasoning for food.

It was only in the 19th century that this culture came to Russia, giving compatriots their useful properties that they have since been trying to preserve for as long as possible, for the future.

The most successful option for maintaining the beneficial properties of garlic is pickling. You can marinate whole heads, cloves, cloves, arrows. Entire heads are pre-cleaned from the upper dense layer of the peel and salted for a week in 5% saline. The teeth may not be subjected to such processing. The simplest classic recipes include a minimal set of ingredients.

Classic garlic pickled for winter

Garlic bulbs on the table

Ingredients
Servings: +10
  • garlic ½ liter can
  • salt 50 g
  • wine vinegar 500 ml
  • clove 5 PC
  • bay leaf 5 sheets
  • allspice 10 grains
Calories and BJU per 100 g
Calories 42 kcal
Proteins: 1.8 g
Fats: 0.1 g
Carbohydrates: 9.1 g
Steps
30 min.Video
  • The bulb of the plant is thoroughly washed and peeled.
  • The cloves are separated, placed in a jar, filled with salt and poured with wine vinegar with the addition of all the spices.
  • The jar, covered with a lid, is pickled for a month.

Pickled garlic arrows for the winter

Ingredients:

  • Green arrows - 1 kg;
  • Water - 1 liter;
  • Sugar - 2 tbsp. l .;
  • Salt - 2 tbsp. l .;
  • Black pepper peas;
  • White mustard - 1 tsp;
  • Vinegar 9% - 3 tbsp. l

How to cook:

  1. Place the cut and washed arrows in a colander, pour over boiling water and cut.
  2. Arrange the chopped arrows in jars and pour boiling water twice.
  3. From the remaining components, prepare the marinade (put in a pan, pour water and boil for 5-10 minutes), which pour the arrows in the banks.
  4. Without letting it cool, roll up the cans with lids and wrap them in a "fur coat" until completely cooled. Clean in a dark and cool place.
Video recipe

How to salt garlic heads in jars

Photo of garlic heads in a basket

In addition to the pickled version, there is another way to save garlic with its wonderful set of useful properties - pickle in jars. If, during pickling, the plant modifies the taste, turning into a great snack or an additive to various dishes, then the salted vegetable is able to maintain its original state for more than six months, allowing housewives to use it at any time of the year.

Recipe number 1

  1. Before salting, the heads of garlic are peeled only from damaged peels and roots.
  2. It is more convenient to store salting in a 3-liter jar. The bottom of the can is filled with salt, garlic bulbs are laid at a certain distance from each other.
  3. The next layer of salt should fill all the gaps between the heads and hide them.
  4. Next, the next layer of garlic and salt is laid out. This arrangement continues until the jar is full.
  5. The container must be closed with a lid and placed in a darkened cool room.

Recipe number 2

Another variant of salting is more painstaking, but involves the direct use of ready-made seasoning after salting without additional preparatory steps.

  1. For the recipe, disassemble the head into cloves, which peel and cut into cubes or plates.
  2. Add 30 grams of salt to every 100 grams of chopped garlic. With such a composition, tightly fill the jars, close them with plastic lids and put them in the refrigerator for storage.
  3. The mixture is perfect as a seasoning for any dish.
Video cooking

Useful Tips

  1. Suitable for long-term storage are considered not quite young, but not too adult specimens. Readiness is determined by the husk, which should easily lag behind.
  2. Harvest should be in dry weather. A long period of rains fills the plant with excessive moisture. This will significantly reduce the duration and quality of storage.
  3. A large amount of sunlight and plastic bags are harmful for winter storage.
  4. For pickling, salting or simple storage at home, garlic must be thoroughly dried.

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Harvesting garlic on winterIt is worth trying different ways and recipes. One of them will conquer simplicity and ease, the other - excellent taste and aroma. However, each of them is able to preserve the unique properties of garlic for a long period.

The author of the article
Sokolova Svetlana
I can’t imagine life without traveling. And without a camera - nowhere (there are a lot of interesting works). I prefer active tourism without package tours ...
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