Delicious recipes for preparing garlic for the winter and storage rules

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

Principles of harvesting garlic for the winter

There are many recipes for preserving food for the winter.For twisting, it is better to choose young and large heads. The cloves should show no signs of damage. Fruits that are moldy, blackened or damaged by insects are not suitable for preparation. Damaged parts can be cut off if there are only a few of them.

Preparation of raw materials

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

Harvesting methods

There are many ways to prepare preserves at home. It can not only be 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 and then ground in a blender. You should get small shavings. 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 they dry evenly. The finished 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. The bottom part with the roots is cut off from the garlic heads.
2. Then they are washed thoroughly in water and laid out on a towel to dry thoroughly.
3. Dried garlic is placed in jars in layers, alternating with a thick layer of salt.

Banks are stored in a cool place protected from the sun.This product can be stored for up to 2 years.

Marinating garlic in oil

What you will need:

• 1 kg peeled garlic cloves.
• 500 ml vegetable oil (olive oil is suitable).
• Salt and spices can be added as desired.

Preparation of canned garlic in oil:

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

Cover the finished product with a lid and store in the refrigerator for up to 3 months.

Without sterilization

Ingredients:

• garlic cloves;
• salt;
• 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. 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 preserves and roll up the lids.

In brine

Ingredients:

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

How to close garlic without sterilization:

1. Place the cloves into jars and 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 workpieces.

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

Lightly salted version

Ingredients for lightly salted canned food:

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

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

With beets

What you will need:

• 1 kg of garlic heads;
• 1 small beet;
• 1 liter of filtered water;
• 60 g each of sugar and salt;
• laurel;
• 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 the marinade.
4. Place beets and garlic cloves in jars, pour marinade over them and close with lids.

Korean style for the winter

What to use for cooking:

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

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

Garlic paste

Ingredients:

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

How to cook:

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

Garlic arrows for the winter

What you will need:

• 2 kg of juicy garlic arrows;
• ready marinade;
• laurel;
• peppercorns;
• dried thyme.

How to prepare arrows for future use for the winter:

1. Cut the arrows and blanch for 2-3 minutes.
2. Then transfer to jars along with spices and bay leaves.
3. The jars must first be sterilized.
4. Pour hot marinade over garlic arrows. Roll up.
5. After they have cooled, remove the workpieces to the cellar.

Roasted garlic in the oven

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

Lebanese garlic sauce

What you will 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, set the speed to minimum and pour in the oil in a thin stream.
3. Then also add lemon juice.
4. The paste should not be too liquid.
5. In thickness it resembles sour cream.

Pickled garlic

Ingredients:

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

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

Cabbage with garlic

Rolling sauerkraut can be done with garlic. To do this, you need to take 2 garlic heads, peel them and chop them. Or cut into thin slices. You need to prepare this recipe like regular sauerkraut, add the pulp along with carrots and onions.

With mustard

You can twist 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 preserves in the refrigerator. But the best place for storage is the cellar. If your home has an uninsulated loggia, you can place the cans there. The main thing is that there is a low positive temperature in the room where the workpieces will be located.

Is it possible to use last year’s garlic in canning?

To preserve 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. This way the preparation will turn out much tastier.