How to preserve garlic for the winter is tasty and simple?

Everyone knows about the beneficial qualities of garlic. The onion culture helps the body produce natural antioxidants. It has been proven that for a month of regular intake of a natural medicine, the cholesterol level in the human body is reduced by 9%. In addition, the composition garlic dozens of essential vitamins and minerals.

The canned product retains almost all the unique properties of the vegetable, so pickled garlic will become an excellent dish in demand at any time of the year.

The benefits of garlic in cold winter

Eating garlic in autumn, winter and spring is especially important, as the body is exposed to infections and colds, and the hot vegetable helps to cope with microorganisms, providing antibacterial and antiviral effects. In winter, people eat heavy food more often than usual, and onion culture helps the stomach to digest it and remove harmful cholesterol from the body.

Important! Regular consumption of this product helps to strengthen the immune system.

The burning plant has a number of useful substances that are contained not only in garlic cloves, but also in the stems. Therefore, there are many recipes for canning garlic at home, not only in the form of cloves, but also arrows. When pickled, the vegetable becomes less bitter to taste - feel free to add it to salads and cold dishes. Such a product is considered a great snack in itself.

However, with all the listed beneficial qualities, the plant is capable of causing harm:

1. In some cases, it causes an allergic reaction.
2. You should not eat sharp cloves for those who are overweight or trying to lose weight. Garlic stimulates appetite, so after eating it, the desire to eat increases.
3. Contraindicated for those who suffer from diseases of the gastrointestinal tract, including an ulcer,gastritis.

Science knows cases when a burning vegetable became the cause of absent-mindedness, fatigue and headaches. This reaction is extremely rare.

Basic rules for conservation

Garlic is preserved in various ways: with whole heads, cloves or arrows separately. As for the cooking options, there are also many of them: pickling, sourdough, salting. If you add herbs to the onion product during conservation, you get a natural seasoning for any dish.

However, regardless of the method of conservation, the following rules must be observed:

• choose fresh and undamaged slices, otherwise the dish will become unusable due to loss of taste;
• do not use copper dishes, as organic compounds (flavins) contained in the garlic culture react with copper and under the influence of high temperatures the product acquires a blue tint;
• make sure the lid is tight: if it is not tightly closed, bacteria will form in the container;
• sterilize jars immediately before use.

Ways to preserve garlic

Marinating is a tasty and healthy snack option for those who cannot eat a vegetable raw. Among the preservation methods, there are many interesting variations that are easy to prepare and do not take much time.

Garlic in vegetable oil for the winter

A great way to preserve food is to cook it in oil. This cooking option preserves the beneficial properties of the onion culture, and the oil itself becomes tasty and aromatic.

The harvest is made with olive or sunflower oil. Spices are added to taste.

Ingredient List:

• garlic - 670 g;
• allspice peas - 6 pcs.;
• black peppercorns - 20 pcs.;
• turmeric - 1 tsp;
• mustard seeds - 2 tsp;
• carnation - 2 buds;
• vegetable oil - 500-600 ml;
• lemon thyme - 2-3 branches (optional).

The ingredients presented are designed for the volume of two half-liter cans.

Cooking steps:

1. Peel the garlic, rinse under running water and put in a colander.
2. Pour spices at the bottom of clean jars, distributing them equally between two jars.
3. Then put the peeled cloves of garlic, between the cloves, if desired, put small sprigs of lemon thyme. Instead of thyme, you can take sprigs of rosemary or use dry Provencal herbs (1 teaspoon per jar).
4. Pour sunflower or olive oil over jars of garlic. The oil should completely cover the garlic.
5. Close each jar with a lid. If you shake the jar with the blank, the spices will dissipate in butter, and it will acquire a yellowish tint.

Reference. Garlic in oil is stored in the refrigerator under a closed lid for up to six months.

Garlic marinated with beets (pink)

This tasty and bright garlic will decorate any feast. It turns out to be slightly spicy, fragrant, pale pink, while the preparation itself takes no more than 30 minutes.

The nuance of this recipe is the sterilization process that takes place in the oven.

Ingredients for making pickled garlic:

• 500 g of garlic;
• 1 tsp Sahara;
• 1 tsp salt;
• 1 tbsp. l. wine vinegar;
• 50 g of beets.

Cooking steps:

1. Clear beets from the skin and chop with a vegetable grater.
2. Pour in water, stir the mass thoroughly.
3. Strain the beets through a sieve, then pour the beet water into a saucepan and place on the stove.
4. Remove the garlic from the husk. Put it in a deep bowl and pour boiling water over it. Leave it on for 2-3 minutes.
5. Place the wedges in a glass container, add sugar and salt.
6. Pour wine vinegar into the container.
7. Pour the boiling beetroot over the vegetable marinade.
8. Cover the container with lids and start the sterilization process: put them in the oven (120 degrees), leave for 22-25 minutes.
9. Close the jars carefully with lids, turn over and cover with a thick cloth. After 10-12 days, you can enjoy delicious pickled garlic.

Important! Pickled onion culture does not lose its useful properties, continuing to have antiviral and antimicrobial effects. At the same time, the taste and aroma of the vegetable softens, and the beets acquire an interesting garlic smell.

Garlic arrows for the winter

There are many options for preparing garlic arrows for the winter. The main rule for such harvesting is to harvest on time.

Important! The arrows are cut as soon as the garlic releases them, while they are tender and juicy. You also need to pay attention to the bud that appears. If it is closed, then it is worth harvesting as soon as possible. If it has blossomed, the plant is no longer fit for human consumption.

Required Ingredients:

• garlic arrows - 0.5 kg;
• filtered water - 250 ml;
• salt - 1 tbsp. l .;
• sugar - 1 tbsp. l .;
• vinegar - 1 tbsp. l. (nine%);
• black pepper (not ground);
• Bay leaf.

Algorithm of actions:

1. Cut off the ends at the arrows and cut into pieces so that they are about 2-3 cm long.
2. Place arrows in a saucepan or container that can be put on fire.
3. Pour boiling water over. Send on fire. After boiling, stand for a few minutes.
4. Place small glass jars over steam for sterilization.
5. Put aromatic seasonings on the bottom - bay leaves (1-2 pieces) and peppercorns. Put arrows on them, from which you first drain the water.
6. Boil a glass of water, add sugar, stir. Then add salt, stir until dissolved.
7. Pour the arrows in the jar with hot marinade. Pour the vinegar under the lid. Cover, but do not roll up.
8. Place in a saucepan with preheated water. Boil. Sterilize for 5 to 7 minutes.
9. Seal up.

Salted garlic

This method is characterized by ease of preparation and a minimal set of components.

Ingredients:

• garlic - 100 g;
• salt - 30 g (it is allowed to increase the dose).

Cooking steps:

1. Disassemble the heads of garlic into cloves, remove the skin.
2. Weigh the prepared product to determine the required amount of salt, cut into pieces.
3. Mix the garlic cubes with salt, put them in clean small jars. In this case, it is recommended to lay as tightly as possible. Cover the top with a thin layer of salt.
4. Close the jars tightly, store in a cool place.

A canned product complements any dish, even if you just need to add a salty taste to the food.

Korean style pickled garlic

The recipe for Korean-style pickled garlic is simple and great as an appetizer for any hot dish.

Ingredients:

• 1 kg of unpeeled chives;
• 1 cup 9% vinegar (200-250 ml)
• 4 cups soy sauce (800-1000 ml)
• bitter pepper - 1 pc. (if desired);
• 4 onions or spices to taste to flavor the pour.

Algorithm of actions:

1. Rinse unpeeled garlic heads thoroughly.
2. Divide into cloves without peeling, let dry slightly.
3. Transfer the garlic to a glass jar and pour over the vinegar and a little water. Close the jar with a lid and leave in a cool dark place for a week.
4. After 7 days, get it.
5. Transfer soy sauce to a saucepan and simmer for 10 minutes over low heat. When it cools down, pour into glass jars so that it takes up 1/3 of the volume, and put the garlic in these jars.
6. Roll up jars with lids and put in a cold place.

Such an excellent savory snack goes well, for example, with hot potatoes and, perhaps, even competes with pickled cucumbers.

Garlic, canned with lingonberries

Lingonberry is no less useful product than garlic. The berry contains many useful vitamins, minerals, provitamins, organic acids and essential oils. Red fruits are endowed with diuretic, choleretic, immunomodulatory, anti-sclerotic and disinfecting effects. In addition, lingonberry is a powerful antioxidant.

The recipe for preparing this blank for the winter is quite simple.

You will need:

• 2 Kg young garlic;
• 0.5 kg of lingonberry berries;
• a liter of clean, unboiled water;
• 2.5 tbsp. l. salt;
• half a cup of apple cider vinegar.

Preparation:

1. Peel the garlic, wash the cloves and put them on a towel to dry. Sort the lingonberry berries, discard the twigs and leaves, wash and also dry on a towel.
2. Rinse the jars well and sterilize in a water bath or in an airfryer for 15 minutes.
3. Pour garlic and lingonberries into sterilized jars.
4. Prepare the marinade: dissolve salt in water, pour this solution into a clean saucepan, then cool and add vinegar. Pour the cooled marinade into jars of garlic and lingonberries, close the lid tightly.

Store the product for no more than 1 year in a dark and cool place (refrigerator, underground, closet).

The blank will be an excellent snack for the table. In addition, it is a powerful prophylactic agent during epidemics and colds.

Conclusion

Garlic blanks for the winter are a popular snack that is easy to cook at home, as the required ingredients are available in any supermarket or regular convenience store.

Due to its spicy taste, the pickled vegetable perfectly complements many dishes from meat, poultry or fish. In cooking, there are many recipes for cooking onion culture in the winter, however, in order for the resulting hot vegetable dish to be not only tasty, but also useful, all preservation conditions must be observed.