Many people know that garlic, as a seasoning, is simply irreplaceable, because it has a wonderful unique taste and aroma. In addition, garlic is very beneficial because this vegetable has antifungal and antimicrobial properties. It is a pity that in the conditions of an apartment, without having at hand, for example, a cellar, it is almost impossible to preserve garlic for a long time. The solution is simple - you need to salt it.
How to salt the heads of garlic?
You can salt garlic in different ways, there are several ways, each of which deserves your attention. Surprisingly, salting allows garlic not only not to spoil, but also to retain all its beneficial properties for eight months. This can neither please those who monitor their health and the state of the immune system, as well as those who are not indifferent to spicy, mouth-watering dishes with the addition of garlic.
In order to pickle garlic with whole heads, you will need:
- about 300 grams of salt;
- 1 kilogram of garlic heads.
If you decide to use this method, then keep in mind that the heads of garlic are not peeled with it. All you need to do is simply remove all roots and excess damaged scales with a knife. Prepare a suitable jar in advance, its volume will depend on the amount of garlic you would like to cook. At the bottom of your container you need to pour a small layer of salt, and spread the heads of garlic on top of it. Now you will need to fill in all the gaps between the laid out heads with salt, and then make the next layer. As a result, it turns out that all the garlic heads are completely in salt, while the last layer of garlic should be completely covered. When everything is ready, just close the jar with a tight lid.
Garlic, pickled with heads, must be stored in some cool room. When you eat it, you will almost not feel the difference between salted and fresh garlic, because it will remain the same dense and crispy.
Salted garlic in chunks
For salting garlic in chunks, you will need:
- 100 grams of peeled garlic, cut into slices or cubes;
- 30 grams of salt.
To use this method of pickling, you need to peel the garlic, that is, disassemble it into individual cloves. Peeled garlic cloves must be cut into slices. Add salt to the resulting plastics and mix thoroughly, the grains should be distributed as evenly as possible over the garlic so that there are no lumps. The entire resulting mixture must be laid out in jars of a suitable volume so that the containers are filled as tightly as possible. After that, all that remains is to close the jars with lids and send them for storage in the refrigerator.
This method is not only suitable for pickling mature garlic, in the same way you can preserve young garlic and even its feathers. Just cut everything into slices and salt in the same way. This seasoning can be added directly to food, but keep in mind that you no longer need to add salt to the dish.
Salted garlic in chunks is good both in salads and in soups and main courses.
Garlic in brine
To cook garlic in brine, you will need:
- garlic heads;
- 100 grams of salt per 1 liter of water.
You do not need to pick the garlic into cloves, you should leave the heads intact. However, before salting, remove all roots, damaged scales and leaves, and then rinse the garlic thoroughly under running water, making sure that there is no dirt or dust on the heads. After that, place the garlic in large, preferably three-liter jars and fill with cold water. For the next three days, you should regularly change the water in the cans, about twice a day. After that, the water from the containers must be drained. Now all the preparatory procedures are completed, and you can directly start salting the garlic.
A jar of garlic filled with brine should be sterilized by bringing it to a boil in a saucepan of water.
Prepare a brine from water and salt, bring the liquid to a boil and refrigerate, then pour the garlic with the brine. Now you just have to roll up the jars with special lids and send them for storage.
