How to cork garlic for the winter - preparing a spicy snack

Please advise how to cork the garlic for the winter? This year there is just an unprecedented harvest, besides, the heads are large and good. Already she gave it to her relatives, and she gave it to her neighbors, and there are still many left. I have never canned garlic before, but it's a pity to leave it - there is nowhere to store it, and by the spring it will deteriorate. I decided to try pickling, but I just don't know how.

With garlic, any dish is even tastier and more appetizing, so it is always planted, like onions. Many housewives store elastic heads just like that, in the pantry, and some know little tricks on how to clog garlic for the winter. Think the pickled spice isn't that hot? This is partly true, the vigorous pungency disappears and becomes softer and more pleasant. But what is especially valuable is that garlic in a pickle or brine becomes juicy.

How to cork garlic for the winter

There are many ways to prepare a fragrant spice. Garlic can be used as a tasty sauce or as a side dish. It is pickled, salted, fermented, and other spices are added to the preparation.

In almost all blanks, garlic is preliminarily divided into slices and peeled from them. And so that the peeled cloves do not darken in the future and retain their whiteness, before that, soak the heads for a couple of hours in cold water.

Salted garlic

Spicy dressing can be served with meat and main courses. It is not difficult to prepare, but is stored under a nylon lid in the refrigerator. Peel 2 kg of garlic, finely chop the cloves and pour into a bowl. Add 600 g of salt there and mix well. It remains only to arrange the mass in jars.

If you want your dressing to be pasty, do not cut into slices, but pass the garlic through a garlic or at least a meat grinder.

Pickled garlic

Crispy cloves will serve as an excellent side dish for baked potatoes, pasta and even porridge. For preparation you will need:

• garlic - 10 large heads;
• cherry and currant leaves - 2 - 3 pcs. for each jar;
• dill - also a couple of umbrellas in a jar;
• black peppercorns - up to 5 pcs. on the can.

Ingredients for marinade:

• water - 2 l;
• sugar and salt - 4 tbsp each l .;
• vinegar - 5 tbsp. l.

Disassemble the garlic into cloves, peel and pour boiling water for 5 minutes. Throw in a colander to drain the water. During this time, put dill, leaves, pepper in jars. Top with garlic. Prepare the marinade (no vinegar yet), pour the boiling over the garlic and let stand, covered for 10 minutes. Drain, boil again and add vinegar to the marinade. Fill the cans and roll up.

Garlic marinated with beetroot juice - video