Georgian-style pickled garlic: a step-by-step recipe for the winter

Georgian pickled garlic is a delicious recipe that does not require serious preparation and a lot of time. The resulting dish can be used as an additive to various preparations or served as an independent snack. Before cooking Georgian garlic, it is recommended to familiarize yourself with the features of the choice of vegetables and containers.

Features of cooking Georgian garlic for the winter

Garlic is a source of vitamins and beneficial macronutrients that a person needs in winter. To preserve the vitamin features of the product, it is worth remembering the rules for its preservation:

1. For cooking, it is recommended to use a freshly harvested root crop. This will help increase the shelf life of the spins.
2. Ripe garlic can be identified by dry and matte husks.
3. Before cooking, it is better to boil the vessels and rinse the lids thoroughly to prevent damage to the dish during storage.

Don't forget to thoroughly wash vegetables before rolling.

How to choose and prepare the right foods

To select raw materials, you should be guided by the following rules:

1. For blanks, you need to choose ripe and fresh slices, this will help enhance the taste of the resulting dishes.
2. If the root vegetable emits an unpleasant odor, it is best not to use it during the cooking process.
3. When buying, you need to feel the garlic, too soft heads indicate improper storage conditions and internal rot.

Important! Before creating dishes, you need to peel the root crop from the husk and rinse thoroughly under running water .

Rules for the preparation of containers

When choosing a container for spins, consider the following rules:

1. Don't use copper utensils as they can spoil the taste of the blanks.
2. Rinse jars thoroughly, steam them.
3. Maintain the tightness of the lids, this will help to avoid the accumulation of bacteria and the formation of mold.

When everything is prepared, you can start the cooking process.

How to cook Georgian garlic at home

Georgian garlic can be pickled and s alted. Each cooking method has its own characteristics and nuances.

How to pickle garlic

S alted root vegetables are prepared according to the following recipe:

1. 400 g of garlic, peeled, put in a container of s alt water, leave for 10 days.
2. After a while, the water must be drained, the workpiece should be covered with s alt again and left for 10 days.
3. Pour vegetables into a deep container, add water, pour 5 tablespoons of s alt, sugar and s alt into it, boil the solution for about 10 minutes.

Pour the resulting blank into jars, send to the basement. The finished product can be used after 3 weeks.

Marinating garlic

For cooking you need:

1. 1 kg of garlic, peeled.
2. Pour into jars of chopped tarragon.
3. In a separate container, mix 5 tablespoons of vinegar and the same amount of water, bring the mixture to a boil.
4. Pour the root vegetables with the resulting marinade, cover the jars with lids.

When the blanks cool down, they need to be transferred to the basement. Preparation time - 14 days.

How and how much can be stored

Store blanks in cool rooms with a high level of humidity, the optimum temperature is 5 degrees Celsius. In such conditions, dishes can be stored for up to 2-3 years. Periodically it is necessary to check the jars for the presence of damaged fragments and mold. If damage is found, remove the spins and do not use them for cooking.

Blanks can be kept in the refrigerator at a temperature of 2 to 7 degrees Celsius.

The shelf life in such cases is kept at around 6-9 months.

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