Salted garlic is a seasoning that has a pleasant, pungent flavor and goes well with many foods. You can salt garlic in various ways, both heads and greens are suitable for this.
Chopped salted arrows of garlic
Finely chopped salted garlic arrows can be used as a seasoning for stews, minced meat, soup, and in sandwiches. For salting you will need:
- 1 kg of garlic arrows;
- 200 g of coarse table salt.
Wash the garlic arrows under running water and finely chop or chop with a blender. Combine chopped garlic with salt, mix well and place in clean small jars, lightly sprinkle with salt on top. Close the jars with lids and refrigerate, the seasoning will be ready in a week.
Arrows of garlic salted with horseradish
Garlic arrows salted with horseradish and spices have a pleasant taste and aroma. To prepare them you will need:
- young arrows of garlic;
- dill umbrellas;
- horseradish root;
- currant leaves;
- peppercorns;
- salt;
- water.
Wash and dry the garlic arrows, arrange them in 1 liter glass jars, adding a few pieces of horseradish, black peppercorns, dill and a couple of currant leaves to each.
Prepare the brine, for this, take 2 tablespoons of 1 liter of water. coarse salt and boil. Pour the boiling solution into jars, put a small load on top and put the pickles in a cool place. In the early days, foam will form on the surface of the garlic, remove it and pour boiling water over the oppression. When the fermentation process is over, add brine to the jars, close them with lids and put them in the refrigerator.
Arrows and leaves of garlic in brine with vinegar
Garlic arrows can be salted along with the leaves, for this you will need to prepare a pickle from the following components:
- 1 liter of water;
- 50 g of salt;
- 50 g of sugar;
- 100 ml vinegar 9%.
Dissolve salt and sugar in water, bring the solution to a boil and add vinegar to it. Pour in this brine, coarsely chopped, laid out in sterilized jars, garlic greens. Roll up the jars with tin lids and leave to cool, wrapped in warm towels, then put them in the refrigerator.
Salted heads of garlic
If you pickle garlic according to this recipe, it can be eaten in five days. For preparation you will need:
- 500 g of garlic;
- 100 ml of water;
- 100 ml vinegar 9%;
- 10 g of salt;
- 30 g of sugar;
- 3 black peppercorns;
- 3 bay leaves.
Remove the top husks from the heads of garlic, wash them and immerse them in boiling salted water for a few minutes. Then remove the garlic with a slotted spoon and leave to cool, then put them in sterile jars.
Combine water with salt, sugar and spices, boil and pour vinegar into the brine. When the filling has cooled to room temperature, pour it over the garlic and screw the lids over the jars.
