Salting garlic. Garlic blanks for the winter, how to store garlic in winter

Pickled garlic
Divide the heads of garlic into separate cloves and peel. Scald the garlic prepared in this way in a colander with boiling salted water and quickly cool by rinsing with cold water. Can be marinated with whole heads.
Put the garlic in two-thirds of the jar, sprinkle with coarse salt (1 glass per kilogram of garlic), add water and refrigerate. After a day, drain the brine, wash off the undissolved salt, and pour over the marinade. Well, here I really don't want to take a sin on my soul, everyone puts about 2 tablespoons of salt, 2 tablespoons of vinegar 9% and 1 tablespoon of sugar on a kilogram of garlic. It is better to store in the refrigerator, mainly so that the view does not deteriorate.
1000 g garlic, 3 tbsp. salt, 3 tbsp. vinegar 9%, 1 tbsp. Sahara
Many pickle garlic in beet kvass. To do this, grate one small beet, pour 1000 ml of water, 3 tbsp. salt, 3 tbsp. vinegar 9%, 1 tbsp. Sahara. Bring to a boil, close and do not touch for half an hour. Then strain the beet kvass and marinate the garlic in it.

angela Akhmedova

There is such an option:1 recipe.
For 1 kg of strong, not too large garlic, 200 g of vinegar of 9% and 200 g of water, 20 g of salt, 50 g of sugar, a few grains of black pepper, bay leaf are taken.
The garlic is scalded with boiling water, placed in a colander or sieve and cooled with water. Then it is cleaned of dry leaves, the roots are trimmed with a sharp knife and the heads of garlic are placed in a jar. Black pepper is also put there. The marinade should cover the garlic completely. After the jar, covered with gauze, has been warm for 2-3 weeks, it can be transferred to a storage location, but it is better not to a refrigerator or cellar, but to a pantry,
where it is not so cold.

2 recipe.
Pouring: for 1 liter of apple cider vinegar - 30 g of salt, 30 g of sugar.
Peel the young garlic from the shirt, cut off the roots, put in jars, cover with cold water, changing every day. After a week, drain, pour over the marinade. Ready - in 2 months.
Ripe garlic is pickled peeled. It tastes slightly worse. Also preparing.

3 recipe.
Let's clean the heads from the general scales, but leave it on the teeth. We wash them and, tearing them into slices, put the heads in a jar, fill them with boiled chilled salted water above the level of the bookmark (for 1 liter, 6 tablespoons of salt). We will stand the jars under plastic lids for a month in a dark place so that vitamin C does not break down. After that, we salt the brine and fill the jars with marinade (for 2.5 cups of water - 1.5 cups of 9% sold in bulk
gazines of vinegar, 1 tbsp. spoonful of salt and sugar). After three weeks, the marinating is over and the garlic is ready to eat. Store in a marinade in a cool place. We will take it out of the marinade as needed. If jars stand on the balcony in winter and the marinade freezes, this is not scary, when thawing, the garlic does not lose its taste.

Maybe you are right:Peel the garlic, grate, mix with salt, put tightly in a jar and close. Store in a cool place. For 1 kg. garlic will need 300 grams of salt.

So:To prepare garlic (onion) with salt, finely chop the peeled garlic with a knife (you can, of course, pass it through the garlic, but this will lose a lot of useful things), and cut the onion into thin half rings. Then generously sprinkle them with coarse salt (for 1 kg of garlic or onion 200 g of salt), put them tightly in small jars and tamp lightly. Pour the garlic 1-2 tsp. vegetable oil, and add the onion on top, close the jars with lids and refrigerate. Use this garlic condiment where you normally use fresh garlic, but remember that it is very salty. And add onions to salads.

Salted garlic

* for every 100 g of garlic
* 30 g (and a little more) salt

Method of preparation: Disassemble the garlic into cloves, peel, weigh on a scale and cut into small cubes. Mix with salt (30 g per 100 g) and press to fill the jars. Cover with a layer of salt. Close banks and set aside. Use pickled garlic whenever both ingredients are required. If the fresh smell of garlic should prevail in the dishes, then salt the dishes lightly at first, and shortly before serving, season with salted garlic. For the first time opened cans, close again and store in the refrigerator.

Young pickled garlic

Rinse the heads of young garlic, peel them. Scald with boiling water and cool immediately. Put in jars, pour hot marinade. Pasteurize liter cans for 5 minutes. Cork. Marinade: for 1 liter of water - 50 g of salt, 50 g of sugar, 100 g of 9% table vinegar.

Pickled garlic in Ukrainian

* for 1 liter of water
* 30 ml vinegar essence
* 120 g sugar
* 55 g salt
* 6-8 peas of allspice
* 4-6 carnation buds
* Bay leaf
* a piece of cinnamon

Method of preparation: Soak the garlic in warm (40-50 °) water for 1.5-2 hours to make it easier to remove the covering scales. Rinse and dry the peeled garlic. Put spices in the prepared jars at the bottom. Place the garlic tightly and pour over the hot marinade. Sterilize in boiling water: half-liter jars - 5 minutes, liter - 8.

Garlic, pickled with heads

* 10 kg heads of garlic
* 100 g dill
* 6.6 l of marinade filling

Method of preparation: Fresh, well-formed heads of garlic in the milky stage of maturity, winter planting are suitable for pickling. They must be sorted out, the root lobe removed, soaked in cold water for about an hour, discarded in a colander, allowed to drain, remove the integumentary skin, rinse. Sort out the dill, Wash, remove the thickened root stems, cut into pieces up to 15 cm long and place together with the inflorescences on the bottom of the curing container, lay the heads of garlic as tightly as possible on top, cover the top row with a layer of dill, pour over cooled marinade (910 ml of water, 45 g of salt, 45 ml of 9% vinegar). To carry out the fermentation process, keep at room temperature for 10-14 days. If necessary, add brine (960 ml of water, 20 g of salt, 20 ml of 9% vinegar). Store in a cool place at a constant temperature.

There is a tip:peel the garlic from the top husk, but so that the head is whole, put it in jars, add green dill. pour brine: 10 liters of water (not boiled) 250 grams of salt. mix thoroughly to dissolve all the salt. and you will have garlic that tastes the same as sold in the bazaars. store under a plastic lid, it is possible without a refrigerator, it will stand for 2-3 years.

Now is the time to salt the garlic while it is still very young. Many people know that garlic, as a seasoning, is simply irreplaceable, because it has a wonderful unique taste and aroma. In addition, garlic is very beneficial because this vegetable has antifungal and antimicrobial properties. It is a pity that in an apartment, without having at hand, for example, a cellar, it is almost impossible to keep garlic for a long time. The way out is simple - you need to salt it.

How to properly salt garlic for the winter?

You can salt garlic in different ways, there are several ways, each of which deserves your attention. Surprisingly, salting allows garlic not only not to spoil, but also to retain all its beneficial properties for eight months. This can neither please those who monitor their health and the state of the immune system, as well as those who are not indifferent to spicy, mouth-watering dishes with the addition of garlic.

In order to pickle garlic with whole heads, you will need:

• about 300 grams of salt
• 1 kilogram of garlic heads

Preparation:

1. If you decide to use this method, then keep in mind that the heads of garlic are not peeled with it. All you have to do is simply remove all roots and excess damaged scales with a knife. Prepare a suitable jar in advance, its volume will depend on the amount of garlic that you would like to cook.
2. At the bottom of your container you need to pour a small layer of salt, and on top of it lay the heads of garlic. Now you will need to fill in all the gaps between the laid out heads with salt, and then make the next layer. As a result, it turns out that all the heads of garlic are completely in salt, while the last layer of garlic should be completely covered. When everything is ready, just close the jar with a tight lid.
3. Garlic, pickled with heads, must be stored in some cool room. When you eat it, you will hardly feel the difference between salted and fresh garlic, because it will remain as dense and crispy.

Salting garlic in chunks

To salt the garlic in chunks, you will need:

• 100 grams of peeled garlic, chopped or diced
• 30 grams of salt

Preparation:

1. To use this pickling method, you need to peel the garlic, that is, to take it apart into individual cloves. Peeled garlic cloves must be cut into slices.
2. Add salt to the resulting plastics and mix thoroughly, the grains should be distributed as evenly as possible over the garlic so that there are no lumps. The entire resulting mixture must be spread out in jars of a suitable volume so that the containers are filled as tightly as possible.
3. After that, it remains only to close the jars with lids and send them for storage in the refrigerator.
4. This method is not only suitable for pickling mature garlic, in the same way you can preserve young garlic and even its feathers. Just cut everything into slices and salt in the same way. This seasoning can be added directly to food, but keep in mind that you no longer need to add salt to the dish.
5. Salted garlic in chunks is good both in salads and in soups and main courses.

Garlic in brine

To cook garlic in brine, you will need:

• garlic heads
• 100 grams of salt per 1 liter of water

Preparation:

1. You don't need to pick the garlic into cloves, you should leave the heads intact. However, before salting, remove all roots, damaged scales and leaves, and then rinse the garlic thoroughly under running water, making sure that there is no dirt or dust on the heads. After that, place the garlic in large, preferably three-liter jars and fill with cold water.
2. For the next three days, you should regularly change the water in the cans, about twice a day. After that, the water from the containers must be drained. Now all the preparatory procedures are completed, and you can directly start salting the garlic.
3. A jar of garlic filled with brine should be sterilized by bringing it to a boil in a saucepan of water.
4. Prepare a brine from water and salt, bring the liquid to a boil and refrigerate, then pour the garlic with the brine. Now you just have to roll up the jars with special lids and send them for storage.

Pickled garlic "Tsarsky"

Pickled garlic "Tsarsky" is a recipe for cooking Georgian cuisine, this pickled garlic recipe requires attention and time, but it's worth it!

Ingredients of Tsarskoe pickled garlic:

• Garlic - 15-20 heads
• Sugar - 0.5 cups
• Black pepper - 8-10 peas
• Allspice - 8-10 peas
• Carnation - 2-3 buds
• Grape vinegar - 0.5 cups
• Grape juice - 1 l

The recipe for pickled garlic "Tsarskoe":

1. To prepare a recipe for Georgian cuisine, pickled "Tsarsky" garlic, fresh garlic, without dividing into cloves, dry in a cool dark place for 2 weeks. After drying, cut off the root rosette from the heads of garlic without damaging the cloves. Place the garlic in a saucepan or jar and cover with cold water for a day. Then take out, remove the top layer of husk, rinse and place tightly in a large, low container.
2. From 1 liter of water and 2 tbsp. salt, prepare brine and pour garlic over it. Change the brine every day for three weeks. After three weeks, boil 1 liter of water, add sugar and the same amount of salt, all the spices and vinegar. Let the marinade simmer for 1-2 minutes, cool and strain. Pour the prepared marinade over the garlic, cover with gauze and set aside in the refrigerator for 2 weeks.
3. After two weeks, drain the marinade, and royally pour the garlic with grape juice for a week, then drain the juice, and pour the marinade over the garlic again. Soak the garlic in the refrigerator for another 5 days, and then serve.

Garlic is an amazing plant, a real "natural medicine", the regular use of which in food has a beneficial effect on the state of the human body. Unfortunately, not everyone can create conditions in the house suitable for storing fresh heads, and green arrows of garlic, in principle, deteriorate very quickly. One of the best solutions is to salt the garlic for the winter. In this form, it practically does not lose its beneficial properties, and for a long time remains suitable for inclusion in your favorite dishes.

Garlic can be harvested with whole heads, separate cloves and crushed... For those looking for a simple recipe on how to pickle garlic at home, the "dry" method is more suitable. To implement it, only two ingredients are required: the vegetable itself and coarsely ground non-iodized table salt. The finished product is safely stored all winter. The method has only one significant drawback: garlic is salted so thoroughly that it is already difficult to use it as an independent snack. But it is quite suitable for culinary purposes: adding to the first and second courses, salads, vegetable mixes, etc.

Volume: 1-2 l

Ingredients:

• garlic, whole heads - 1 kg;
• rock salt - 300 g.

Preparation:

The heads of garlic are carefully removed from the roots and upper scales, washed without disassembling into cloves, and dried by laying on a cloth or paper. A little salt is poured on the bottom of pre-sterilized cans, then garlic is laid in dense layers, sprinkling vegetables with salt. When the container is full, it is closed with plastic lids and placed in a cool place where the product can be stored up to 2 years.

This recipe can also be used to harvest minced garlic. In this case, the heads are divided into teeth, which are cleaned of "individual" shells and cut (in slices, cubes or "petals"), or rubbed on a fine grater, depending on further plans for the use of the product. Experienced housewives prefer not to use a garlic press for this, because garlic "crushed" in it loses juice too intensively, which then has a bad effect on its preservation. Then the garlic mass is mixed well with the appropriate amount of salt and laid out in small jars. In this form, it retains all the properties of a fresh vegetable. during a year... In winter, it is usually used for cooking, salting lard and other culinary needs.

Exceptionally young garlic is salted with whole heads, in which the outer scales are already beginning to dry out, but the shell of each clove is still juicy and elastic. Those who do not grow vegetables themselves should keep in mind that this garlic is a seasonal commodity. It appears in markets and large stores around mid-July and is sold for no longer than 4-5 weeks.

Harvesting garlic in brine

If you want to salt garlic at home deliciously and quickly, resulting in not only a fragrant seasoning, but also a product that can be used in food more "widely", you should pay attention to filling the vegetable with pickles. In this case, it will be a little more difficult to salt the garlic, but the product, losing some of its natural pungency and pungent odor, will acquire additional flavors that depend on the ingredients included in a particular recipe. There are different variants of this method. Let's get to know them better.

Volume: 3 liter can

Ingredients:

• garlic cloves (how much will go into the container);
• rock salt - 80 g;
• water - 1 l;
• dill, umbrellas - 3 pcs.;
• black currant leaf - 3 pcs.;
• horseradish leaf - 1 pc .;
• black peppercorns - 10-15 pcs.

Preparation:

Divide the garlic into cloves, peel them. Then place in a pre-sterilized jar along with dill, horseradish and currant leaves. Boil the brine, cool it slightly, fill the jar to the top, close with a tight plastic lid, wait until it cools completely and place in the refrigerator.

After a week, the garlic will be salted and ready to eat. When closed, such a workpiece can stand in the cold. up to 3 months... If you want it to last longer, blanch the cloves before salting. To do this, place them in a wide bowl and pour boiling water over for a few minutes. You have to eat the contents of an open can quickly enough (about a week), so it makes sense to use a less bulky container (for example, a liter) for pickling garlic.

In a similar way you can pickle the "arrows" of garlic (peduncles that are removed even before the flowers bloom to obtain larger heads). Since the raw material in this case has a more delicate consistency, it makes sense to reduce the salt content (up to 50 grams per 1 liter) and add the same amount of sugar to the filling. Then the finished product will have a weak piquant aroma, sweetish-salty taste with barely noticeable pungency. It is good to use as a side dish and an interesting addition to salads.

Cleaning a large number of garlic cloves is one of those kitchen jobs, the prospect of which does not please the hostess.

Take note advice how to quickly and easily cope with this unpleasant operation:

• disassemble the heads, cleaned of the upper scales, into teeth;
• put the cloves in any resealable container (saucepan, jar, container) so that they occupy no more than a quarter of the volume in it, and close it tightly;
• shake the container vigorously for 3-4 minutes (the teeth should move freely, hitting each other and against the walls).

The skins of the teeth taken out of the container will be easily removed by hand even without a knife. This simple process can be entrusted to a child who will only be happy to help his mother with winter preparations.

Volume: 3 liter can

Ingredients:

• garlic - 2 kg;
• currant juice - 300 ml;
• water - 700 ml;
• rock salt - 70 g;
• sugar - 100 g

Preparation:

According to this recipe, you can salt the garlic both whole and in separate cloves. In the first case, the heads are removed from the "bottoms" before salting and soaked for at least 24 hours in cold water. If the blank is made from peeled cloves, they are pre-blanched. Boil a brine from juice, water, salt and sugar, cool it and pour garlic, laid out in a wide dish (enamel pot, ceramic container, etc.). For harvesting, you can take the juice of red, white, pink or black currant, or make it from a mixture of these berries. The contents of the container are covered with a flat dish, oppression is placed. The container is removed to a cold place. The product is considered ready in 2-3 weeks. Such pickles are stored in the refrigerator, without removing the flat weight, so that the garlic is constantly immersed in liquid.

Volume: 3 liter can

Ingredients:

• garlic - 2 kg;
• water - 700 ml;
• beet juice - 300 ml;
• rock salt - 70 g;
• sugar - 50 g.

Preparation:

The processes for preparing garlic and its processing, as well as the rules for storing the finished product, are similar to the previous recipe. The difference lies not only in less sugar, but also in another important nuance: in this case the brine is cooked only in water. Beet juice is poured into the already cooled solution right before pouring. If you do otherwise, the brine will not acquire an intense color, which should be transferred to the garlic over time. The finished product will delight you: it is not only very tasty, but also beautiful.

In fact, this method of harvesting garlic has been practiced since ancient times in the Caucasus, and it earned the "royal" name, most likely, due to the exceptional taste of a properly prepared product.

Volume: 1.5-2 l

Ingredients:

• young garlic - 20 pcs.;
• sugar - 0.5 cups;
• rock salt (for marinade) - 0.5 cups;
• water (for marinade) - 1 l;
• grape vinegar, 6% - 0.5 cups;
• black and allspice pepper - 9-10 peas each;
• cloves - 3 pcs.;
• rock salt and water (for preliminary soaking) - as required;
• grape juice - 1 l.

Preparation:

To prepare for salting, large, intact heads of garlic are dried in the open air for about 2 weeks, cleaned from the upper, dried scales, shorten the "tails" to 1-1.5 cm and carefully cut the "bottoms" with the roots. The further procedure is as follows:

1. The heads of garlic are placed in a bowl of cold water for a day.
2. The soaked product is poured with cold brine (2 tablespoons of salt per 1 liter of water) and kept for 3 weeks, changing the saline solution daily.
3. A marinade is cooked from 1 liter of water, spices, 0.5 cups each of sugar, salt and grape vinegar (vinegar is poured at the very end of cooking). The solution must be cooled and filtered before use.
4. The heads of garlic are transferred to clean jars and poured with marinade. Banks are covered with gauze and placed in a cold place.
5. After 2 weeks, the marinade is poured (into a separate container), and the jars of garlic are filled with grape juice.
6. The juice is drained after 7 days, the jars are again filled with marinade and placed in the refrigerator.

Garlic is considered ready 5-7 days later. It has an exquisite mild taste with hints of fruit and wine. It is used as an independent snack and is traditionally served as an addition to meat dishes. Can be refrigerated up to six months.

Video

Experienced housewives share their secrets on how to pickle and salt garlic in the following videos:

Graduated from MGRI named after Ordzhonikidze. His main specialty is a mining engineer-geophysicist, which means a person with an analytical mindset and various interests. I have my own house in the village (respectively, experience in truck farming, gardening, mushroom growing, as well as fiddling with pets and poultry). Freelancer, perfectionist and "bore" in relation to his duties. Hand-made lover, creator of exclusive jewelry made of stones and beads. A passionate admirer of the printed word and an anxious observer of everything that lives and breathes.

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Foreword

The health benefits of garlic are well known and are also a delicious seasoning for food. Some lovers of this vegetable cannot live a day without it and even eat it fresh. Unfortunately, it is impossible to store garlic at home for a long time (it grows moldy in the refrigerator, and dries up in the room), so it is best to salt it for the winter - this way more vitamins and nutrients will be preserved.

Briefly about the benefits of salted garlic and how to prepare it

Once upon a time a person simply knew and actively used him for the treatment and prevention of various diseases. At present, scientists have already thoroughly studied this vegetable and discovered, apparently, almost all the secrets of its miraculous effect on the body. About 400 active biological components have been found in garlic. These are not only vitamins, trace elements, mineral salts, but also various organic substances, as well as essential oils. Garlic also benefits from their unique proportions, which provide a complementary and mutually reinforcing effect of all components.

When, of course, some vitamins and other substances are lost. But it is the salting of this vegetable that allows you to keep the healing components in it in almost the same volume as in the fresh one. The aroma is not even lost. So salted garlic is practically no less useful than fresh garlic.

Salting is often confused with pickling or pickling foods. They are not the same thing. Fermentation recipes differ in that the product is allowed to ferment with the brine and are not covered with tight lids throughout the entire storage period. When marinating, add vinegar, and put a little salt. There are two ways to pickle garlic: dry and brine.

Rules and nuances of garlic pickling

For salting, only fresh, not withered, not frozen, without signs of spoilage and in no case sprouted, or even slightly unripe heads of garlic, are suitable. Before you fill the vegetable with salt or pour it with brine, it must be properly prepared. If the garlic needs to be salted with peeled cloves, chopped or chopped, then everything is clear here. The head must be disassembled into cloves, which we then clean from the husk, throwing away the spoiled or cutting off the rotten and damaged places from almost good ones.

If, according to the recipe, you need to salt the garlic whole or with unpeeled cloves, then there is much less preparatory work. The heads of the vegetable must be freed from soil and dirt, if any, cut off their roots and the upper tail, then remove the upper and damaged husk, while opening, but not removing the scales, the cloves. After that, if the garlic needs to be salted whole, we carefully examine it. We carefully remove the revealed damaged teeth without violating the integrity of the head. Then, if necessary, rinse the garlic under running cold water and let it dry.

When it is necessary to salt with cloves, after removing the upper husk from the head, we disassemble it into slices. Then we make a "revision" of the latter. We discard spoiled and damaged teeth. If they are not completely "hopeless", we clean, cut them and use them for food, for cooking, or hide them in the refrigerator. The remaining teeth suitable for salting, unpeeled, if necessary, rinse under running cold water, and then leave to dry.

When salting garlic, regardless of the recipe, it is recommended to use jars of the following containers:

• for 2 or 3 liters - when preparing whole heads;
• 1 l - under the cloves;
• up to 0.5 l - for chopped and chopped garlic.

Some people recommend pouring hot brine over the vegetable or sterilizing it. This is not worth doing, because in the first case will turn out semi-boiled, and in the second - boiled garlic. Of course, it will no longer retain that freshness, taste and aroma, much less vitamins and nutrients will remain in it, and the shelf life will be much shorter.

After the completion of salting, the jar of garlic must be immediately closed with a tight plastic lid. Dry-prepared vegetables can be stored for a long time even at room temperature. But you shouldn't leave it in the open light, with direct rays of the sun on the window. It will stand for the longest time in a cool, dark place, such as a refrigerator or cellar. Garlic cooked in brine should only be stored there.

Dry salting is a simple and effective way to preserve freshness and vitamins

Dry salting of garlic, leaving it practically fresh, allows you to save more vitamins, useful and active substances in it than when preparing this vegetable for the winter in brine or in any other way. True, depending on the recipe used, such salted garlic can not always be used in food as we would like. There is it in its pure form, with a bite, as lovers of this vegetable like it, it will be possible only if it is prepared with whole heads or unpeeled cloves and at the same time is not very saturated with salt. Dry-pickled garlic can be stored without losing its taste and properties for up to 8-9 months.

There are only a few dry salting recipes, because this method of preparation invariably involves the use of only 2 ingredients - the garlic itself and salt, and in a constant ratio: about three parts of the first should account for about one second. Usually for 1 kg of garlic take 300-350 g of salt. The only difference between the recipes is how the vegetable is salted: heads, cloves or chopped. The salt must be non-iodized and preferably coarse.

As a rule, garlic salted in this way is used as a fragrant seasoning. Add to dishes that require both ingredients - salt and this vegetable. It can be borscht, salad, main courses or sauces. Moreover, it is necessary to monitor the degree of salinity of both the food being cooked and the added garlic. Otherwise, the food can be oversalted, and strongly. The richest are chopped and chopped (twisted) garlic. The latter can be safely used when salting bacon without additional salt addition. If the aroma of fresh garlic should prevail in the dish, then salt the dish during the cooking process should first be lightly, and shortly before serving, season with salted vegetable.

Whole heads salting recipe. Pour salt on the bottom of the cans and level them with a thin layer. Its amount should be sufficient to prevent the heads from touching the glass. We lay the first layer of garlic, trying to leave a small space between it and the walls of the jars, as well as the adjacent heads. Sprinkle it with salt, filling in the gaps and covering it slightly on top. Then, in the same way, lay the next layers of garlic. The last heads at the neck of the can should be sprinkled with salt on top a little more than those placed in the previous rows.

Salting with cloves (unpeeled and peeled). It is similar to the previous recipe, only you will need to leave a distance between the cloves, which will have to be sprinkled with salt more often than the heads. That is, there will be more layers. But if you do everything correctly, so that the garlic is stored longer. You can simplify the task: add salt and cloves alternately by eye, and then mix them. After stirring, the last such portion should be sprinkled with salt on top and not touched.

Recipe for harvesting chopped or twisted garlic. Cut the peeled cloves into pieces, slices or pass through a meat grinder. Then the chopped garlic is mixed with salt, and the resulting mass is tightly, pressing down, laid out in banks, leaving a little space in the neck area. Put only a thin layer of salt on top.

How to salt in brine - both tasty and healthy

If you salt the garlic in brine for the winter, you get a delicious preparation that can be eaten as an independent dish. The bitterness during storage will be "washed out" from the vegetable, and only a slight pleasant pungency and characteristic taste will remain. True, the vitamins in such garlic and the benefits from it will be slightly less compared to the salted dry method. And you can store it not as long as the last one. Garlic salted in this way for the winter can also be used instead of fresh garlic for flavoring and fortifying various dishes.

Whole heads salting recipe. You will need:

• vegetable (heads) - how much is required;
• non-iodized salt - 100 g;
• water - 1l.

Fill the heads with cool water in a suitable container. We leave for three days. At the same time, we change the water 1-2 times a day. After the allotted time, we prepare the brine in the amount necessary for salting the prepared amount of garlic. We bring the water to a boil, add salt to it, which should completely dissolve. Filter the resulting brine and then cool. We remove the heads from the water, put them in jars and fill them with cooled brine.

Lightly salted garlic in brine with fruit herbs. You will need:

• vegetable (heads or teeth) - as needed;
• non-iodized salt - 80 g;
• fresh greens and leaves of fruit trees - to taste;
• water - 1 l.

Dissolve the salt in boiling water, and then boil fruit greens and leaves for 5-10 minutes. Then remove the brine from the heat and let it cool. We spread the garlic in jars, fill it with a chilled solution and seal. Let the vegetables stand for 5 days in the room, after which we put them away for storage.

Spice recipe. You will need:

• vegetable (heads or teeth) - 2 kg;
• non-iodized salt - 150 g;
• pepper (peas) - 15 pcs.;
• bay leaf - 3 pcs.;
• water - 1.2 l.

Dissolve salt in boiling water, and then cook pepper and lavrushka for 2-3 minutes. Remove the brine from the heat and let it cool. Put the garlic in jars and fill it with chilled solution.

Special connoisseurs of garlic and other savory recipes with it understand the value pickling garlic, its benefit and necessity. Of course, pickled garlic retains its taste and all the beneficial properties - it is impossible to overestimate it. It can be added to salads and first courses, besides, for preventive purposes it is recommended to swallow it whole, and processing in a marinade makes sharp teeth "softer" for delicate stomachs.

Option 1. Salted garlic.
... Garlic - as needed;
Brine:
... Water - 1 liter;
... Rock salt - 100 gr.

Cooking method:
As in the first version of dry salting, clean the garlic from the "top shirt", remove the roots and tops, wash, put in a jar, pour cold water for three days (change the water once or twice a day). Prepare brine (for a large number of heads of garlic, the amount of brine increases proportionally): boil the water, add salt, strain, cool. Arrange the prepared heads of garlic in jars, pour over chilled brine, cover, put in a cool place.

Option 2. - Lightly salted garlic:
... Water - 1l;
... Salt - 80 gr.;
... Greens and leaves of fruit trees - to taste.

Cooking method home salting:
Prepare brine - from water, herbs and fruit leaves, cool. Put the garlic in a bottle, pour cold brine on top (the garlic should be completely covered), store at room temperature for five days, and then put it in a cold place.
Bon Appetit!