It is widely believed that garlic does not need any special storage conditions. But sometimes, in order for the garlic not to dry out over the winter, certain tricks are required. From the literacy of preparing garlic for long-term storage depends not only on its ability not to deteriorate during the winter, but also on the ability to retain useful properties.
Instructions
Step 1
The easiest way to preserve garlic is to harvest it along with the herbaceous portion and then tie the garlic into braids. The best storage conditions for garlic in braids is a dark, cool cellar. Be sure to keep such garlic hanging.
Step 2
With the least labor costs, you can save garlic in a net or unnecessary nylon tights. You need to put the garlic in the mesh dry or pre-dried (if the garlic is fresh). Store the garlic mesh in a dry and cool place.
Step 3
You can keep whole heads of garlic for a long time in glass jars. To do this, dry the garlic well, sterilize and dry the glass jars. Then place the garlic in the jars and close them tightly with plastic lids.
Step 4
Unpeeled garlic heads sprinkled with flour can also be stored in glass jars. In this case, the top layer of flour should be at least 2 cm.
Step 5
At room temperature, garlic can be stored in plywood boxes. Pour coarse-crystalline salt on the bottom of the drawer, put a layer of dried garlic on top, then again a layer of salt and a layer of garlic. Thus, alternating between salt and garlic, fill the drawer to the top.
Step 6
A very effective way of storing garlic is to create an oil film on its surface. Boil sunflower oil for 2 hours, add iodine to it (20 drops per liter of oil). Using a clean cotton swab, apply the oil to the unpeeled heads of garlic and let them sit in the sun while the oil is absorbed.
Step 7
In addition to the heads, you can store peeled garlic cloves. Peel the garlic, place the cloves tightly in a clean jar and cover them with vegetable oil. Garlic stored in this way is very convenient to use when there is no time to peel it. In addition, the vegetable oil left over from garlic storage is also good for food (for example, for salads). It takes on a pleasant garlic aroma.
