S alted garlic: useful tips for harvesting

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

If you have ever tasted s alted garlic, you have probably noticed that after processing it loses its astringency and becomes very tasty. At the same time, the fruits soften, and a softer and more delicate aroma remains in them. This pickle is great for use in sandwiches, salads, or as an appetizer on its own.

The most difficult thing in preparing the workpiece is canning. Garlic rolled up in jars can be stored for at least a year at room temperature, and just pickled - for several months in the refrigerator.

A s alted garlic recipe for the winter involves placing it in brine for a long time. After this treatment, there is the possibility of subsequent soaking before use. In this case, the brine is just s alt and vinegar. You can add some sugar, herbs or dried spices. But, basically, cooking comes down to pouring garlic heads with s alt-sour water.

How to prepare for the winter?

First of all, you need some jars. You can use any size container, but keep in mind that the garlic itself is small. Wash the jars in hot water.

Then take the garlic and peel it. If you want to cook a s alted vegetable with heads, then justremove the top layer of the peel. Put it in jars. Fill the container leaving 1-1.5cm space at the top.

Then consider what you want to add to the s alted garlic. If you want to add a spicy flavor to the dish, add a small dried chili pepper to each jar, or just black peas. You can use herbs such as rosemary, dill, bay leaf, and so on. It's best if you add a single herb or spice, not a bunch of them.

How to make pickle?

And finally, start preparing the brine. You can use ordinary table vinegar (not stronger than 6%). Some s alt and sugar are added to it. Red wine vinegar works best, but apple cider vinegar and even regular white work well too. Experiment with this ingredient for different flavors. The easiest method is to put some s alt and sugar in each jar of garlic and any additional ingredients you have added and pour vinegar diluted with water over it all. So, you will get s alted garlic, as in the market.

Put the lid on and wait. Simply refrigerate s alted garlic for two weeks to allow it to soak in the brine. You can store this blank in the refrigerator for up to several months.

How to cook s alted garlic heads for the winter?

If you do not have the opportunity to store preparations in the refrigerator, and you do not have a cellar or basement with a constantly low temperature, you can make canned vegetables in airtight jars.

You will need the followingingredients:

• 12 large cloves of garlic;
• 4 cups of 5% white vinegar;
• 1, 5 tablespoons pickling s alt;
• 3/4 cup sugar;
• 1 tablespoon dried oregano or 3 tablespoons fresh;
• fresh thyme;
• fresh rosemary, stemless;
• 9 whole chili peppers (sliced in the middle);
• 1 tablespoon mustard seeds;
• 1 tablespoon of pepper.

How to do it?

The recipe for s alted garlic heads for the winter is as follows. Peel the heads from the top layer of the skin. To soften and loosen it, soak the garlic in boiling water for 30 seconds, then immediately immerse them in cold water, strain and peel.

In a large stainless steel saucepan, combine the vinegar, s alt, mustard seeds, peppercorns, sugar, oregano, rosemary and thyme. Bring to a boil and simmer for 1 minute, then remove from heat.

Add the garlic and chili to the hot marinade. Stir for a minute. Place the garlic and 1 whole chili pepper in a warmed jar. Add the hot marinade to coat the vegetables to the top. Using a rubber spatula, remove air bubbles. Wipe the rim of the jar to remove any stickiness. Install covers, apply screw tape up to the stop. Place the jar in a pot of water on a stand. Repeat the same for the remaining containers.

Boil for 10 minutes. Then cool and check for leaks. Store incool dark place. The s alting process will take 2 to 4 weeks, then the s alted garlic will have a rich spicy flavor.

Wine option

You can use pickled garlic in salad dressings or as an ingredient in many dishes. It is recommended to add it to sautéed vegetables as it gives them a sour-s alty and spicy flavor.

To make s alted garlic according to this recipe, you have to peel it. You need individual teeth. Choose heads of garlic that feel firm and heavy for their size. Don't use those where the prongs start to come off the center.

To quickly separate the cloves from the heads, place the vegetables on the table root side down. Put your palm on top and gently press, making an effort. The head will break and the teeth will separate from each other.

The easiest way to peel large quantities of garlic is to expose it to contrasting temperatures. Heat a large pot of water to a boil and prepare another vessel of ice water. When the water boils, lower the garlic cloves and let them heat up for two to three minutes. After this time is over, transfer them to ice water. When they are cool enough, you will be able to easily remove the clean teeth from the skin.

How to pickle garlic with wine?

For this you will need the following ingredients:

• 500 grams fresh garlic, peeled;
• 1 glass of red wine;
• 1 glass of water;
• 1 tablespoonpickling s alt.

Prepare a large saucepan and clean jars. Place new lids in a small container of boiling water. Combine wine, water and s alt in a saucepan and bring to a boil. Arrange garlic cloves in prepared jars. Fill them with hot brine.

Gently stir the contents of the jars to remove air bubbles. Add more brine as needed if there is space.

Wipe the tops of the jars, close the lids and soak the jars in a pot of boiling water for 10 minutes (start counting when the water comes to a boil, not after the jars are lowered into the water). Then remove the jars, make sure the lids are tight, and leave them upside down on a folded kitchen towel.

Store the blank in a cool, dark place. S alted garlic is ready to eat within 48 hours and can be stored for up to a year.

Pepper and celery variant

You can also pickle garlic as a whole, or separate peeled slices, using sweet bell pepper for aroma and taste. To do this, you will need (for a jar with a capacity of 0.5 liters):

• 250 grams of garlic, peeled or small heads;
• 1 large red pepper, finely chopped;
• 2 cups distilled white vinegar (not stronger than 5%);
• 2/3 cup white sugar;
• s alt to taste;
• 1/2 teaspoon ground dry mustard;
• 1/2 teaspoon celery seeds.

Thisthe recipe for pickled garlic heads looks like this:

1. Place the garlic cloves or cloves in a medium bowl, add the diced red pepper and stir.
2. In a large saucepan, heat distilled white vinegar, s alt and white sugar over medium heat.
3. Put the ground dry mustard and celery seeds into the spice bag and place into the liquid mixture.
4. Bring to a boil, boil for 5 minutes. Stir the brine with garlic and pepper.
5. Keep simmering for another 5 minutes. Then remove from heat and remove the spice bag.

Place the garlic and peppers in sterilized jars, leaving about 3 cm of free space on top. Fill the remaining void with liquid almost to the top. Close with lids and store in the refrigerator for about three weeks until serving. Such s alted garlic for the winter can be stored for up to a year in the refrigerator.

Mixed pickles

Besides making single garlic, you can make mixed preserves. Such ideas are especially good for vegetables with a mild neutral taste. Spicy and tart garlic will make them more appetizing, and the aroma of the finished preservation will be surprisingly pleasant.

So, when you think about preparing for the winter, eggplant is definitely not one of the vegetables that immediately come to mind. As practice shows, their popularity can be represented at the bottom of the ranking, after zucchini and various types of cabbage.

If you decide to prepare eggplant, it is important to prepare a delicious brine or marinade. In addition, it is important to take not very ripe fruits so that theythe texture is not overly rough.

What's the secret?

Most garlic s alted eggplant recipes call for white or red wine vinegar and spices like basil or mint. And also during cooking, it is advisable to try the brine to make sure that there is enough s alt and spices. Properly cooked eggplant should be soft and fragrant, with tender flesh.

Also, don't start eating pickles right away, leave them on for ten days or more. They will get better and tastier over time. Subsequently, s alted eggplant with garlic is perfect for light holiday parties. Drizzled with unrefined olive oil and served with a few slices of feta cheese and bread, they make a great appetizer.

Before you start

Be sure to peel the eggplant. The skin of these fruits can become bitter over time, especially on vegetables that ripen late in the season. Cut the eggplant into small and uniform cubes. This will allow the brine to fully penetrate the flesh, ensuring safety and maximum flavor.

Use the freshest mint you can find. Remember that the better ingredients you add, the better your brine will come out. You will need the following:

• 2 1/2 cup red wine vinegar;
• 750 grams eggplant, peeled and cut into 1.5 cm cubes;
• 1 1/2 tablespoons chopped garlic;
• 1/4 cup leavesmint;
• 1 1/2 teaspoon pickling s alt.

How to make this pickle?

Prepare two liter jars and a large voluminous pan. Place 2 new lids in a small bowl of boiling water and leave for a while.

Pour the vinegar into a medium saucepan and bring to a boil. Then add eggplant and cook for 2-3 minutes. When done, remove the vegetable cubes from the vinegar using a slotted spoon or slotted spoon and place them in a bowl. Add garlic, mint and s alt and stir.

Place eggplants in jars and top with boiling vinegar, leaving 1 cm free space at the top. Stir gently with a wooden spatula to remove any air bubbles. Add more brine if necessary if the liquid level drops after stirring.

Wipe the top of the jars with a clean towel, close the lids and process the jars in a pot of boiling water for 10 minutes. Remember that you must count this time not from the moment the container is placed in the water, but from the moment the boil starts.

When you're done, take the jars out of the pot, screw on the lids, turn the jar over and leave it on a folded kitchen towel. When the containers are completely cool, check again that the lids are tight.

Store eggplant jars in a cool and dark place. They will be ready to eat within one week but can be stored for up to a year.