A selection of the best methods for preserving garlic at home for the whole winter

After the bow garlic - the second widespread onion crop. With its piquant taste and aroma, it makes dishes extremely appetizing. It is actively used as a seasoning for pickling and salting. It is written about its medicinal properties more than one article.

But so that the beneficial properties of garlic are not lost for a long time, you must know how to store it. Therefore, we devoted an article to the question of how to properly organize the storage of garlic at home.

Garlic varieties suitable for storage

The widespread distribution of garlic, its popularity throughout the world contributed to the removal of many varieties... However, not all of them are suitable for long-term storage. For storage to be successful, it is important to select varieties that have good keeping quality. First of all, spring garlic is suitable for this. Winter (winter) storage is slightly worse.

Below are the most common varieties suitable for long-term storage.

Spring:

1. Abrek... Refers to mid-season non-shooting varieties. Plant height - up to 55 cm. The bulb is round-flat, weighing up to 26 g. The number of cloves is from 12 to 21 pcs. The pulp is white and has a pungent taste. Shelf life - up to 8 months.
2. Aleisky... This is also a non-shooting variety. Height - up to 30 cm. Bulbs are large - up to 17 g, have a round-oval shape. The number of cloves varies from 15 to 18 pieces. It has a crispy structure and a bright, pungent taste. It is known for its excellent keeping quality (it will stay until the end of May).
3. Victorio... Refers to mid-season non-shooting species. The leaves grow up to 25 cm. The heads are large, round-flat, weighing 38-43 g. The number of cloves is 13-15 pieces, the pulp is white. The taste is semi-sharp. Stores well for 8 months.
4. Gulliver... Medium late shooter grade. One of the most common. Its leaves reach 55 cm. The pear-shaped head weighs 100-120 g. Contains from 3 to 5 cloves. The pulp is white, crispy, spicy in taste. Keeping quality up to 8 months.
5. Yelenovsky... Mid-season variety, does not shoot arrows. The leaves grow up to 30 cm. The bulbs have a flattened rounded shape and weigh up to 25 g. The head contains up to 16 cloves, which have white flesh and a semi-sharp spicy taste. It is characterized by high keeping quality.

Winter crops:

1. Lyubasha... Tall - stem up to 120 cm. Mid-season. The bulb is round, slightly flat (4-7 cloves). Weight - up to 120-130 g. It has a bright pungent taste, suitable for canning. Perfectly preserved.
2. Dobrynya... Late, less frost-resistant than Lyubasha. The heads are round, the taste is not too sharp. Disease resistant, has excellent keeping quality.
3. Sofievsky... Shooting variety. According to its varietal characteristics, it is similar to Lyubasha. Plant height - about 70 cm. Frost-resistant. Large onion - up to 100 g. The taste is moderately spicy. It keeps well.
4. Gribovsky 60. Early maturing, resistant to drought and frost. Medium onion. Differs in increased resistance to fungal diseases. Weight - up to 60 g (5-12 pcs). It is characterized by a very pungent taste. Has a long shelf life.
5. Spas... Mid-season, high-yielding, suitable for long-term storage. Heads up to 100 g (7-10 teeth). Resistant to fusarium and nematodes. Versatile in application.

Favorable storage conditions

There are two storage options for this savory vegetable:

• cold - at -2 .. + 2 ° С;
• warm - at + 18 ... + 22 ° С.

This is due to the biological characteristics of the plant. In the temperature range from +2 to + 16 ° C, favorable conditions are created for its growth. And up to + 2 ° С and above + 16 ° С these processes are inhibited.

Effective ways to store garlic

It is not enough to grow a good harvest; it is very important to preserve it correctly. To do this, it must be well dried. The temperature regime should be observed. Do not forget that when the temperature fluctuates, the bulbs lose their taste and useful properties. We will now look at how to preserve garlic for the winter. Experienced housewives have come up with a lot of interesting ways.

In a wreath, bun or braids

For long-term storage, garlic is woven into braids, a wreath or tied into a bunch. The finished braids are hung in a cool and dark place. In this form, the vegetable is provided with sufficient air circulation.

In a refrigerator

When storing in the refrigerator, do not put garlic in a plastic wrap bag. It's best to fold it in a glass jar and close the lid. You can also place it in a cardboard box or clothes bag soaked in steep brine and dried. Up to +7 degrees the shelf life is from 3 to 12 months, from +8 to +10 degrees - from 2 to 9 months.

How to store garlic in a jar

The question often arises: how to properly store garlic in an apartment? In this case, this option is ideal. You can store it with whole heads or disassemble it into teeth. Pre-dry the jars. In the first version, we clean the heads from the ground and the top layer of husks and put them in a jar. In the second, we disassemble the heads into teeth, check that there is no mold, rot and damage. And we also put it in jars. Do not cover with lids. The best storage option is in the room, on the floor.

The disadvantage of storing whole heads is that you may not notice damaged teeth. Then, over time, the garlic will start to deteriorate. Also, a smaller amount is included in the jar with solid heads.

In boxes

Garlic can be stored at room temperature for a very long time. Lattice plastic or wooden boxes are filled with a layer of 20-30 cm and sent to the storage location.

Attention! Spring garlic is stored for up to 5-6 months at + 15 ... + 17 ° C ("warm storage"). Winter garlic requires "cold storage" - + 2 ... + 4 ° С.

In paraffin

We select the largest and most juicy bulbs without damage. If there are roots, they must be burned over a fire. Next, we melt the paraffin in any container and, holding the head by the tip of the stem, we dip it. The formed film dries up in seconds. It prevents moisture evaporation and does not allow pathogens to pass through. In this form, we put the garlic in a cardboard box or box.

In the cellar

For the successful storage of garlic, the cellar must meet certain conditions:

• be relatively warm (+ 2 ... + 5);
• humidity in the range from 50 to 80%;
• the absence of fungi and pathogenic bacteria;
• good ventilation.

Storing garlic with other vegetables together is not desirable, but this is difficult to avoid. Therefore, it is worth keeping it at least not in close contact with them. It is best to place the heads in a suspended state.

In salt

With this method, both boxes and cans are used. Banks are sterilized or dried well. The main condition: that both above and below there is a thick layer of salt - 2-3 cm. Layers of garlic alternate in a box with salt or fill the voids of jars already filled with garlic with it.

In vegetable oil

Only peeled cloves are suitable for this type of storage. We put in dense layers in pre-prepared jars, then fill in with vegetable oil.Shake the jar, add more if necessary.

During storage, the filling is impregnated with the aroma of garlic, therefore it is also used in cooking. To make the oil even more aromatic, peppercorns, various herbs, and salt are added there.

In the grid

Ordinary nylon mesh will do. Garlic is folded in them and hung higher. It is compact and provides good ventilation. It is only necessary to review and select spoiled garlic from time to time. This storage option does not save from drying out and germination.

In flour

Store garlic in regular flour. The thing is that it absorbs excess moisture very well and does not allow the heads to come into contact with each other. We take any dish, pour a layer of flour, roll each onion in it and place it tightly. Pour another layer on top. The top and bottom layers should be at least 3-5 cm long. The garlic will remain fresh until summer.

Freezing and preserving

Freezing garlic is not the best way to store it, as the vegetable loses some of its aroma and taste. There are several options:

1. Grind in a blender and add herbs. This makes an excellent dressing for various dishes.
2. Mix chopped garlic with olive oil and freeze into balls.
3. Just cut into wedges and freeze.

Garlic is also preserved by canning. To do this, use whole heads, teeth or arrows. Vegetables are fermented, pickled, garlic seasoning and much more.

Recipe "Classic Pickled Garlic"

Ingredients:

• 1 kg of garlic;
• 1.5 tbsp. l. salt;
• 1 liter of water;
• 3 dill umbrellas;
• 0.5 cups of sugar;
• 50 g of 9% vinegar.

Peel the garlic, scald with boiling water and immerse in cold water.

Marinade: Mix water, sugar, salt, vinegar and bring to a boil.

Put dill in sterilized jars, fill them with garlic, pour marinade and roll up.

Storage difficulties

Even if you follow all the storage tips, garlic often starts to spoil. There are several reasons for this:

1. High humidity. Very common. For this reason, it does not lie in the refrigerator for a long time.
2. All damaged or frozen bulbs were not seen. Black rot and green mold develop very quickly on them.
3. In dry air, garlic loses moisture quickly enough and dries out. In order not to completely lose it, you can grind it on a coffee grinder and add it to dishes as a seasoning.
4. Roots often begin to grow. Better to clean them and place them in the refrigerator for direct consumption.

Good to know

Let's consider the most common problems with garlic storage and ways to solve them.

Garlic turned black and began to rot

The quality and keeping quality of garlic depends on the condition of the plant during the growing season. Most often he suffers from fungal and bacterial diseases. They do not appear immediately. If at the time of harvest at least one head was infected, then the disease will soon spread to the entire crop. It is necessary to send undamaged heads for storage, otherwise pathogens enter through the cracks, as a result of which it most often turns black.

Joint storage of onions and garlic

Garlic and onions are close relatives, they belong to the genus of onions. Therefore, they have similarities in both cultivation and harvesting and storage. However, despite the similar storage conditions, it is advisable not to put them together in one box. The most suitable option for a neighborhood is to hang it in nets or place braids of onions and garlic nearby.

What to do with sprouted teeth

In no case should you throw away sprouted garlic. It can be added to your favorite dishes in the same way as non-sprouted. It contains substances that are not even in freshly harvested. In the process of germination, new enzymes appear in it with powerful action against many diseases. It is useful to use it with low immunity, viral and colds, for the prevention of stroke and thrombus formation. It helps with poisoning and stops diarrhea, prevents the development of malignant cells, cleanses the body of carcinogens. The antioxidants formed in it stop the premature aging of cells.

If the garlic starts to deteriorate

If, despite all the efforts, the garlic nevertheless began to deteriorate, urgent action must be taken. You can clean good teeth from bad ones, grind in a meat grinder and salt. Put this garlic mass in a jar and store in the refrigerator.

When to dig up garlic for storage

It is best to dig it up on a dry sunny day. In suitable for harvesting garlic, the stems begin to fall on the ground, the foliage withers, the false stem softens. The heads peeled from the ground together with the stems are dried for about 5 days. After drying, the roots and stem are cut. Garlic, planted before winter, harvested at the end of July, and in the spring - in the second half of August.

Conclusion

Garlic is not just a vegetable, it is a spicy seasoning for various dishes that has an extraordinary taste and proven healing properties. And while keeping it fresh in winter is difficult, it's worth it. Try to use the suggested tips and be smart - then the garlic you grow will be juicy, and the beneficial qualities and bright taste will remain.