How to preserve garlic for the winter in a tasty and simple way?

Everyone knows about the beneficial qualities of garlic. Onion culture helps produce natural antioxidants in the body. It has been proven that a month of regular use of natural medicine reduces cholesterol levels in the human body by 9%. In addition, included garlic dozens of essential vitamins and microelements.

The canned product retains almost all the unique properties of the vegetable, so pickled garlic will be an excellent dish, in demand at any time of the year.

The benefits of garlic in cold winter

Eating garlic in autumn, winter and spring is especially important, since the body is exposed to infections and colds, and the hot vegetable helps cope with microorganisms, providing antibacterial and antiviral effects. In winter, people eat heavy food more often than usual, and onion culture helps the stomach digest it and remove bad cholesterol from the body.

Important! Regular use of this product helps strengthen the immune system.

The hot plant has a number of useful substances, which are contained not only in garlic cloves, but also in the stems. Therefore, there are many recipes for canning garlic at home, not only in the form of cloves, but also arrows. When pickled, the vegetable tastes less bitter - feel free to add it to salads and cold dishes. This product is considered an excellent snack in itself.

However, with all the listed beneficial qualities, the plant can cause harm:

1. In some cases it causes an allergic reaction.
2. Those who are overweight or trying to lose weight should not eat sharp cloves. Garlic stimulates the appetite, so after eating it the desire to eat increases.
3. Contraindicated for those who suffer from diseases of the gastrointestinal tract, including ulcers, gastritis.

Science knows of cases where a burning vegetable caused absent-mindedness, fatigue and headaches. This reaction is extremely rare.

Basic rules of conservation

Garlic can be preserved in various ways: whole heads, cloves or individual arrows. As for cooking options, there are also many of them: pickling, sourdough, pickling. If you add greens to the onion product during canning, you will get a natural seasoning for any dish.

However, regardless of the preservation method, the following rules must be observed:

• choose fresh and undamaged slices, otherwise the dish will become unsuitable for consumption due to loss of taste;
• do not use copper utensils, since organic compounds (flavins) contained in garlic culture react with copper and, under the influence of high temperatures, the product acquires a blue tint;
• make sure the lid is tight: if it is not closed tightly, bacteria will form in the container;
• Sterilize jars immediately before use.

Methods for preserving garlic

Pickling is a tasty and healthy snack option for those who cannot eat vegetables raw. Among the methods of preservation, there are many interesting variations that are easy to prepare and do not take much time.

Garlic in vegetable oil for the winter

A great way to preserve the product is to cook it in oil. This cooking option preserves the beneficial properties of the onion culture, and the oil itself becomes tasty and aromatic.

The preparation is made with olive or sunflower oil. Spices are added to taste.

List of ingredients:

• garlic – 670 g;
• allspice peas – 6 pcs.;
• black peppercorns – 20 pcs.;
• turmeric – 1 tsp;
• mustard seeds – 2 tsp;
• cloves – 2 buds;
• vegetable oil – 500-600 ml;
• lemon thyme - 2-3 sprigs (optional).

The presented ingredients are designed for the volume of two half-liter jars.

Cooking steps:

1. Peel the garlic, rinse under running water and place in a colander.
2. Pour spices into the bottom of clean jars, distributing them equally between two jars.
3. Then place the peeled garlic cloves and, if desired, place small sprigs of lemon thyme between the cloves. Instead of thyme, you can take rosemary sprigs or use dry Provençal herbs (1 teaspoon per jar).
4. Fill jars of garlic with sunflower or olive oil. The oil should completely cover the garlic.
5. Close each jar with a lid. If you shake the jar with the preparation, the spices will disperse into the oil and it will acquire a yellowish tint.

Reference. Garlic in oil can be stored in the refrigerator, covered, for up to six months.

Garlic marinated with beets (pink)

This tasty and bright garlic will decorate any feast. It turns out slightly spicy, aromatic, soft pink, and the preparation itself takes no more than 30 minutes.

The nuance of this recipe is the sterilization process, which takes place in the oven.

Ingredients for making pickled garlic:

• 500 g garlic;
• 1 tsp. Sahara;
• 1 tsp. salt;
• 1 tbsp. l.wine vinegar;
• 50 g beets.

Cooking steps:

1. Clear beets remove the skin and chop using a vegetable grater.
2. Fill with water, stir the mixture thoroughly.
3. Strain the beets through a sieve, then pour the beet water into a saucepan and place on the stove.
4. Remove the garlic from the husk. Place it in a deep bowl and pour boiling water over it. Leave for 2-3 minutes.
5. Place the slices in a glass container, add sugar and salt.
6. Pour wine vinegar into the container.
7. Pour boiling beetroot over the vegetable marinade.
8. Cover the containers with lids and begin the sterilization process: place them in the oven (120 degrees), leave for 22-25 minutes.
9. Carefully seal the jars with lids, turn them over and cover with a thick cloth. After 10-12 days, you can enjoy delicious pickled garlic.

Important! When pickled, onion culture does not lose its beneficial properties, continuing to have antiviral and antimicrobial effects. At the same time, the taste and aroma of the vegetable soften, and the beets acquire an interesting garlicky smell.

Garlic arrows for the winter

There are many options for preparing garlic arrows for the winter. The main rule for such harvesting is to harvest on time.

Important! The arrows are cut off as soon as the garlic releases them, while they are tender and juicy. It is also necessary to pay attention to the bud that appears. If it is closed, then it is worth harvesting as quickly as possible. If it has blossomed into a flower, the plant is no longer suitable for consumption.

Required ingredients:

• garlic arrows – 0.5 kg;
• filtered water – 250 ml;
• salt – 1 tbsp. l.;
• sugar – 1 tbsp. l.;
• vinegar - 1 tbsp. l. (9%);
• black pepper (not ground);
• Bay leaf.

Algorithm of actions:

1. Cut off the ends of the arrows and cut into pieces so that their length is approximately 2-3 cm.
2. Place the arrows in a saucepan or container that can be placed on fire.
3. Pour boiling water over it. Send to the fire. After boiling, let sit for a few minutes.
4. Keep small glass jars over steam for sterilization.
5. Place aromatic seasonings on the bottom - bay leaf (1-2 pieces) and peppercorns. Place arrows on them, from which the water must first be drained.
6. Boil a glass of water, add sugar, stir. Then add salt, stir until dissolved.
7. Pour the hot marinade over the arrows placed in the jar. Actually pour the vinegar under the lid. Cover with a lid, but do not roll up.
8. Place in a saucepan with preheated water. Boil. Sterilize for 5 to 7 minutes.
9. Cork.

Salted garlic

This method is easy to prepare and requires a minimal set of ingredients.

Ingredients:

• garlic – 100 g;
• salt – 30 g (the dose may be increased).

Cooking steps:

1. Separate the garlic heads into cloves and remove the skin.
2. Weigh the prepared product to determine the required amount of salt and cut into pieces.
3. Mix the garlic cubes with salt and place in clean small jars. It is recommended to lay it as tightly as possible. Cover the top with a thin layer of salt.
4. Close the jars tightly and store in a cool place.

A canned product complements any dish, even if you just need to add a salty taste to the food.

Korean pickled garlic

The recipe for Korean pickled garlic is simple and perfect as an appetizer for any hot dish.

Ingredients:

• 1 kg of unpeeled garlic cloves;
• 1 cup 9% vinegar (200-250 ml);
• 4 cups of soy sauce (800-1000 ml);
• hot pepper – 1 pc. (if desired);
• 4 onions or spices to taste to flavor the filling.

Algorithm of actions:

1. Rinse the unpeeled heads of garlic thoroughly.
2. Divide into cloves without peeling and let dry slightly.
3. Place the garlic in a glass jar and cover with vinegar and a small amount of water. Close the jar with a lid and leave in a cool, dark place for a week.
4. After 7 days, take it out.
5. Pour the soy sauce into a saucepan and boil it for 10 minutes over low heat. When it cools, pour into glass jars so that it occupies 1/3 of the volume, and transfer the garlic into these jars.
6. Cover the jars with lids and put them in a cool place.

Such an excellent savory snack goes well, for example, with hot potatoes and, perhaps, even competes with pickled cucumbers.

Garlic, canned with lingonberries

Lingonberries are no less healthy product than garlic. The berry contains many useful vitamins, minerals, provitamins, organic acids and essential oils. Red fruits are endowed with diuretic, choleretic, immunomodulatory, anti-sclerotic and disinfectant effects. In addition, lingonberries are a powerful antioxidant.

The recipe for making this preparation for the winter is quite simple.

You will need:

• 2 kg young garlic;
• 0.5 kg of lingonberries;
• liter of clean, unboiled water;
• 2.5 tbsp. l. salt;
• half a glass of apple cider vinegar.

Preparation:

1. Peel the garlic, wash the cloves and place them on a towel to dry. Sort out the lingonberries, discard the branches and leaves, wash and dry on a towel.
2. Rinse the jars well and sterilize in a water bath or in an air fryer for 15 minutes.
3. Place garlic and lingonberries into sterilized jars.
4. Prepare the marinade: dissolve salt in water, pour this solution into a clean pan, then cool and add vinegar. Pour the cooled marinade into the jars with garlic and lingonberries and close the lid tightly.

Store the product for no more than 1 year in a dark and cool place (refrigerator, underground, closet).

The preparation will be an excellent appetizer for the table. In addition, it is a powerful prophylactic during epidemics and colds.

Conclusion

Garlic preparations for the winter are a popular snack that is easy to cook at home, since the required ingredients are available in any supermarket or regular grocery store near your home.

Due to its piquant taste, pickled vegetables perfectly complement many meat, poultry or fish dishes. There are many culinary recipes for preparing onion crops in the winter, but in order for the resulting dish of the hot vegetable to be not only tasty, but also healthy, all preservation conditions must be observed.