Georgian pickled garlic is a delicious recipe that does not require serious preparation or a lot of time. The resulting dish can be used as an addition to various preparations or served as an independent snack. Before preparing Georgian garlic, it is recommended to familiarize yourself with the specifics of choosing vegetables and containers.
Features of preparing Georgian garlic for the winter
Garlic is a source of vitamins and beneficial macroelements that a person needs during the winter. To preserve the vitamin properties of the product, it is worth remembering the rules for preserving it:
- For preparation, it is recommended to use freshly harvested root vegetables. This will help increase the shelf life of the twists.
- Ripe garlic can be identified by its dry and matte husk.
- Before cooking, it is better to boil the vessels and wash the lids thoroughly to prevent the dish from spoiling during storage.
Don't forget to thoroughly wash the vegetables before spinning.
How to choose and prepare products correctly
To select raw materials, you should be guided by the following rules:
- For preparations, you need to choose ripe and fresh slices, this will help enhance the taste characteristics of the resulting dishes.
- If a root vegetable produces an unpleasant odor, it is better not to use it during the cooking process.
- When purchasing, you need to feel the garlic; heads that are too soft indicate improper storage conditions and internal rot.
Important! Before creating dishes, you need to peel the root crop and rinse thoroughly under running water..
Rules for preparing containers
When choosing a container for twisting, you should consider the following rules:
- You should not use copper utensils, as they can spoil the taste of the products.
- Rinse the jars thoroughly and treat them with steam.
- Make sure the lids are sealed, this will help avoid the accumulation of bacteria and mold formation.
When everything is prepared, you can begin 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 pickle garlic
The salted root vegetable is prepared according to the following recipe:
- Peel 400 g of garlic, place in a container with salted water, leave for 10 days.
- After a while, the water must be drained, the workpiece must be covered with salt again and left for 10 days.
- Pour the 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 preparation into jars and send it to the basement. The finished product can be used after 3 weeks.
Pickling garlic
To prepare you need:
- Peel 1 kg of garlic.
- Place in jars with chopped tarragon.
- In a separate container, mix 5 tablespoons of vinegar and the same amount of water, bring the mixture to a boil.
- Pour the resulting marinade over the root vegetables and cover the jars with lids.
When the workpieces have cooled, they need to be moved to the basement. Preparation time: 14 days.
How and how long can you store
Store the workpieces in cool rooms with high humidity levels, the optimal temperature is 5 degrees Celsius. In such conditions, dishes can be stored for up to 2-3 years. It is necessary to periodically check the jars for spoiled fragments and mold. If damage is found, remove the twists and do not use them for cooking.
The preparations can be kept in the refrigerator at a temperature of 2 to 7 degrees Celsius.
The shelf life in such cases remains at 6-9 months.
