Garlic for the winter: delicious recipes and storage rules

Garlic is often used as a seasoning for various pickles. But you can cook it for the winter as a separate twist. The main thing is to find garlic recipes for the winter to make it very tasty.

Principles of harvesting garlic for the winter

There are many recipes for preservation for the winter. For twisting, it is better to choose young and large heads. The teeth should be free of signs of damage. Moldy, blackened and insect-damaged fruits are not suitable for preparation. Damaged parts can be trimmed if there are few.

Preparation of raw materials

Before spinning, the raw materials are peeled, the cloves are separated from each other and washed thoroughly under water. Whole heads can be marinated. In this case, you will have to cut off the top and bottom, where the roots are. After that, the husk is well peeled, and the garlic head remains intact.

Processing methods

There are many ways to prepare preservation at home. It can be not only marinated, but also dried. For example, dried is great as a seasoning for various dishes.

Drying

It is not necessary to do canning to prepare garlic for the winter. It can be dried. To do this, the cloves are peeled, then crushed in a blender. You should get small chips. Or you can finely chop the cloves, but this will take much longer.

The prepared raw materials are laid out in a thin layer on a window on the sunny side. It is best to dry the workpiece on the south side. Stir the garlic chips regularly so that it dries evenly. Ready seasoning is stored in glass jars in a dark place.

S alted garlic

Ingredients:

• 1kg unpeeled garlic heads;
• fine table s alt.

How to prepare:

1. The lower part of the garlic heads is cut off with roots.
2. Then they are washed thoroughly in water and laid out on a towel to dry thoroughly.
3. Put dried garlic in jars in layers, alternating with a thick layer of s alt.

Banks are stored in a cool and sun-protected place. Such a blank can be stored for up to 2 years.

Marinating garlic in oil

What you need:

• 1 kg garlic cloves, peeled.
• 500 ml vegetable oil (olive oil is fine).
• S alt and spices can be added as desired.

Cooking canned garlic in oil:

1. Put the cloves in a glass jar.
2. If you want to give the preparation a flavor, garlic is first covered with spices and mixed, and then transferred to jars.
3. Fill to the brim with oil.

The finished workpiece is covered with a lid and stored in the refrigerator for up to 3 months.

No sterilization

Ingredients:

• garlic cloves;
• s alt;
• sugar;
• spices;
• 1 liter of water;
• 2 tbsp. l. vinegar.

How to close garlic without sterilization:

1. Blanch the cloves for 2-3 minutes.
2. Put into jars along with spices.
3. Heat water, add s alt, sugar and vinegar, cook for 2 more minutes.

Pour marinade over preservation and roll up lids.

In brine

Ingredients:

• garlic cloves;
• s alt;
• sugar;
• spices (peppercorns, fresh currant leaves, dill);
• 1 liter of water;
• 2 tbsp. l. vinegar.

How to close garlic without sterilization:

1. Shift the cloves into jars, add spices.
2. Bring water to a boil, add s alt and sugar, pour in vinegar, cook for 2 minutes.
3. Pour the marinade over the blanks.

Twist the jars and put them in the basement when they cool.

Lightly s alted option

Ingredients for lightly s alted preservation:

• 2 kg garlic cloves;
• 2 tbsp. l. s alt;
• bay leaf;
• fresh dill;
• 1 liter of warm water.

Spices and garlic are put into a container. Pour the preparation with marinade and cover with gauze. Put the container at a temperature of +15 - +18 degrees. After 4 days, the workpiece will be ready.

With beets

What you need:

• 1 kg garlic heads;
• 1 small beet;
• 1L filtered water;
• 60 g each of sugar and s alt;
• lavrushka;
• carnation;
• 3 tbsp. l. vinegar.

How to preserve:

1. Blanch the garlic for 1 minute, then rinse with cold water.
2. Cut the beets into thin slices.
3. Prepare marinade.
4. Spread the beets and garlic cloves into jars, pour over the marinade and close the lids.

Korean style for winter

What to use for cooking:

• 1.5 kg garlic;
• 1 l prepared marinade;
• 3 tbsp. l. seasonings for Korean carrots.

Garlic mix with seasoning, put in jars. Then pour the prepared hot marinade. Cover with lids and cool to room temperature, lower into the cellar.

Garlic paste

Ingredients:

• 2 kg of garlic;
• 50ml vegetable oil;
• s alt and spices to taste.

How to cook:

1. Chop garlic cloves in a blender, pour in oil and add spices with s alt.
2. Banks must first be sterilized.
3. Spread the finished pasta into jars.
4. Store in refrigerator or cellar.

Garlic arrows for the winter

What you need:

• 2kg juicy garlic cloves;
• ready marinade;
• lavrushka;
• peppercorns;
• dried thyme.

How to prepare arrows for future use for the winter:

1. Cut the arrows, blanch for 2-3 minutes.
2. Then transfer to jars along with spices and parsley.
3. Banks must first be sterilized.
4. Garlic shooters pour hot marinade. Roll up.
5. After they have cooled, put the blanks in the cellar.

Oven baked garlic

To bake garlic heads in the oven, you will need s alt, oil and foil. Preheat the oven to 200 degrees. Place unpeeled cloves in foil, sprinkle with s alt and drizzle with oil. Bake until they become soft. Ready-made cloves can be processed (for example, mashed with a fork) and spread on hot toast.

Lebanese garlic sauce

What you need:

• 2 heads of garlic;
• 100 ml olive oil;
• s alt to taste;
• lemon juice.

How to make garlic sauce:

1. Chop the garlic and s alt in a blender.
2. When the paste is homogeneous, set the speed to a minimum and pour in the oil in a thin stream.
3. Then also pour in the lemon juice.
4. The paste should not be too runny.
5. Thickness resembles sour cream.

Sauerkraut

Ingredients:

• 500g unpeeled heads;
• 25ml vinegar;
• half a liter of water;
• 25 g each of s alt and sugar.

Pour heads with cold water, leave for 6 hours. Put in jars, add vinegar. Add s alt and sugar to boiling water. Pour the marinade over the workpiece, leave for 2 weeks in the cold. Then roll up.

Cabbage with garlic

Sauerkraut can be rolled with garlic. To do this, take 2 garlic heads, peel and chop them. Or cut into thin slices. You need to cook this recipe like ordinary sauerkraut, lay the gruel along with carrots and onions.

With mustard

You can twist the garlic cloves with mustard seeds. You can cook this twist according to the classic pickled garlic recipe, just add mustard to the marinade.

How to store the finished product

You can store the preservation in the refrigerator. But the best place for storage is the cellar. If there is an uninsulated loggia at home, you can put the jars there. The main thing is that the room where the blanks will be located should have a low positive temperature.

Can last year's garlic be used in preservation

For conservation for the winter, you can take last year's heads, if they have not begun to dry out and remain good. But it is better to use a fresh product. So the workpiece will turn out much tastier.

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