Garlic in oil for the winter: a step-by-step recipe for preparing a blank, how to store

Cooking garlic in oil for the winter is a good way to prepare a product to strengthen immunity and make a snack that can be put on the holiday table. In ancient times, vegetable oil tinctures with the addition of garlic were used by various healers, because this vegetable has beneficial properties for the human body.

Features of the workpiece

Garlic in oil is harvested for the winter mainly in order to keep the product relatively fresh, and so that it does not have time to deteriorate over time. The best storage method is considered to be in the cellar at low temperatures.But in fact, the product retains most of its useful properties when stored in sunflower or olive oil. Due to the fact that it is in plant matter, oxygen does not enter the vegetable.

He is not affected by cold or heat. For this reason, its damage is almost impossible.

This vegetable helps with such diseases:

• lack of vitamins in the human body;
• diseases of the joints;
• oncology;
• impotence;
• diseases of the cardiovascular system;
• thrombophlebitis.

Pros and cons

This method of harvesting for the winter has its advantages and disadvantages, among the advantages should be highlighted:

• long storage time;
• preservation of all vitamins and nutrients stored in garlic;
• soaking in an oil that takes on the aroma of garlic over time and can be used as a folk remedy for rubbing or other treatments.

After removing the product from the jar, the slices remain oily, which is considered a disadvantage. If left in vegetable oil for a long time, the liquid may acquire an unpleasant old aroma.

Required Ingredients

To prepare such a blank, you need to take the ingredients:

• 500 grams garlic cloves;
• 400 milligram sunflower or olive oil.

How to choose the right products

When choosing a vegetable for harvesting, you need to pay attention to its general condition, it should not show any signs:

• damage;
• darkening;
• stains;
• rotting;
• plaque or mold;
• wrinkling of the surface of the product.

For conservation, it is better not to choose last year's garlic, because even if preserved, it will be in worse condition than young and he althy vegetables.

If there is no early product, you can use the old one, but the first one will taste better and retain more vitamins and nutrients in the composition.

How to prepare garlic for the winter in oil

This step by step recipe will help those who don't know how to cook garlic for the winter. To get started, take the following ingredients:

• 500 grams of slices;
• 400 milligrams vegetable or olive oil.

The order of preparation of the workpiece:

1. Select the heads of the onion vegetable, peel and cut it into slices.
2. Pre-prepare the container, sterilize with steam or boiling water.
3. Place the slices in a jar, tamp them down as hard as possible.
4. Pour the contents of the container with sunflower or olive oil so that it covers all the slices.
5. Close the lid or twist and put away in a dark and cool place.

How and how much can be stored

Store such a blank is required in a cool and dimly lit place. The best place to store the product would be an uninsulated loggia or cellar. In their absence, a refrigerator may also be suitable. The most suitable temperature for seam storage is 1-5 °C with air humidity over 80%.

After opening, the blank is recommended to be consumed within 14-25 days. Later, the garlic becomes bitter.

Recommended