Recipe for step-by-step cooking of pickled garlic in Georgian for the winter

Georgian-style 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 preparing Georgian garlic, it is recommended that you familiarize yourself with the peculiarities of choosing vegetables and containers.

Features of cooking garlic in Georgian for the winter

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

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 its dry and dull skin.
3. Before cooking, it is better to boil the vessels and rinse the lids thoroughly to prevent spoilage of the dish during storage.

Do not forget about thoroughly washing the vegetables before rolling.

How to choose and prepare food correctly

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 gives off an unpleasant odor, it is best not to use it in 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 and rinse thoroughly under running water.

Container preparation rules

When choosing a container for spins, the following rules should be considered:

1. You should not use copper dishes, as they can spoil the taste of the workpieces.
2. Rinse the jars thoroughly, treat them with steam.
3. Keeping the lids tight will help prevent bacteria and mildew from building up.

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

How to cook Georgian garlic at home

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

How to salt garlic

A salted root vegetable is prepared according to the following recipe:

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

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

Garlic pickling

For cooking you need:

1. Peel 1 kg of garlic.
2. Place in 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 workpieces have cooled down, they need to be transferred to the basement. Cooking time - 14 days.

How and how much can you store

Workpieces are stored in cool rooms with a high level of humidity, the optimum temperature is 5 degrees Celsius. In such conditions, dishes can be stored up to 2-3 years. The jars should be checked periodically for tainted fragments and mold. If damage is found, remove the twists and do not use them for cooking.

The workpieces 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.