Delicious recipes for cooking garlic for the winter and storage rules

Garlic is often used as a condiment for various pickles. But you can cook it for the winter as a separate twist. The main thing is to find recipes for garlic for the winter, so that it turns out 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 preparing a blank. Damaged parts can be trimmed if they are few.

Preparation of raw materials

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

Procurement methods

There are many ways to prepare preservation at home. It can be not only pickled, 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 from the husk, 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 shavings regularly so that they dry evenly. The prepared seasoning is stored in glass jars in a dark place.

Salted garlic

Ingredients:

• 1 kg of unpeeled garlic heads;
• fine table salt.

How to prepare:

1. At the garlic heads, the lower part with the roots is cut off.
2. Then they are washed thoroughly in water and laid out on a towel, they must dry thoroughly.
3. Dried garlic is placed in jars in layers, alternating with a thick layer of salt.

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

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Marinating garlic in oil

What you need:

• 1 kg of peeled garlic cloves.
• 500 ml of vegetable oil (olive oil is suitable).
• Salt 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 add aroma to the workpiece, the garlic is first covered with spices and mixed, and then transferred to jars.
3. Pour oil to the brim.

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

Without sterilization

Ingredients:

• cloves of garlic;
• salt;
• sugar;
• spice;
• 1 liter of water;
• 2 tbsp. l. vinegar.

How to close garlic without sterilizing:

1. Blanch the cloves for 2-3 minutes.
2. Transfer to jars along with spices.
3. Heat the water, add salt, sugar and vinegar, cook for another 2 minutes.

Pour the marinade over the conservation and roll up the lids.

In brine

Ingredients:

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

How to close garlic without sterilizing:

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

Tighten the cans and put them in the basement when they cool down.

Lightly salted option

Ingredients for lightly salted preservation:

• 2 kg of garlic cloves;
• 2 tbsp. l. salt;
• Bay leaf;
• fresh dill;
• 1 liter of warm water.

Spices and garlic are added to the container. Pour marinade over the workpiece and cover with gauze. Place the container at a temperature of +15 - +18 degrees. After 4 days, the workpiece will be ready.

With beets

What you need:

• 1 kg of garlic heads;
• 1 small beet;
• 1 liter of filtered water;
• 60 g of sugar and salt;
• lavrushka;
• cloves;
• 3 tbsp. l. vinegar.

How to preserve:

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

Korean for the winter

What to use for cooking:

• 1.5 kg of garlic;
• 1 liter of finished marinade;
• 3 tbsp. l. seasonings for Korean carrots.

Mix the garlic with seasoning, put in jars. Then pour the prepared hot marinade. Cover with lids and cool to room temperature, lower into the basement.

Garlic paste

Ingredients:

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

How to cook:

1. Grind the garlic cloves in a blender, add oil and add spices and salt.
2. Banks must first be sterilized.
3. Divide the finished pasta into jars.
4. Store in a refrigerator or cellar.

Garlic arrows for the winter

What you need:

• 2 kg of juicy garlic arrows;
• ready-made marinade;
• lavrushka;
• peppercorns;
• dried thyme.

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How to prepare arrows for future use for the winter:

1. Chop the arrows, blanch for 2-3 minutes.
2. Then transfer to jars along with spices and lavrushka.
3. Banks must first be sterilized.
4. Pour the garlic arrows with hot marinade. Roll up.
5. After they have cooled, remove the blanks in the cellar.

Oven baked garlic

To bake the garlic heads in the oven, you need salt, oil, and foil. Preheat the oven to 200 degrees. Place the unpeeled cloves in foil, sprinkle with salt and oil. Bake until tender. The finished cloves can be processed (for example, kneaded with a fork) and spread over hot toast.

Lebanese garlic sauce

What you need:

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

How to make garlic sauce:

1. Grind the garlic and salt in a blender.
2. When the paste is homogeneous, the speed should be set to a minimum and the oil should be poured in a thin stream.
3. Then add lemon juice as well.
4. The paste should not be too thin.
5. In terms of density, it resembles sour cream.

Pickled garlic

Ingredients:

• 500 g uncleaned heads;
• 25 ml vinegar;
• half a liter of water;
• 25 g of salt and sugar.

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

Cabbage with garlic

Sauerkraut can be rolled with garlic. To do this, you need to 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 prepare this twist according to the classic recipe for pickled garlic, just add mustard to the marinade.

How to store the finished product

You can store the preservation in the refrigerator. But the best storage place is in the cellar. If there is an insulated loggia at home, you can put banks there. The main thing is that the room where the workpieces will be located has a low above zero temperature.

Is it possible to use last year's garlic in conservation

For preservation for the winter, you can take last year's heads, if they have not started to dry out and remain good. But it's better to use a fresh product. This will make the workpiece much tastier.