Step-by-step recipe for preparing garlic for the winter in oil

How to cook garlic in oil for the winter - recipe with photos

Garlic in oil for the winter retains its quality and taste for a long time. This recipe is especially suitable for those who have harvested a large harvest from their garden.

In addition to the fact that garlic cloves are stored in this form for a long time, you also get a flavorful oil that can be used in making salads, fried potatoes or sautés.

With each of these spices you will get an original and unique preparation that you can use throughout the winter season.

When creating garlic in oil, you should observe some subtleties: use only domestic raw materials, since Chinese garlic acquires a dark shade during long-term storage, carefully prepare the container.

For filling, you can use oil from any seeds.

This can be either a refined product or an oil with a characteristic aroma of seeds.

In each case, you will end up with a savory preparation that will easily find its admirers in your family.

• oil (200 ml);
• garlic (300 grams); turmeric (10 grams.)

Cooking sequence

1. Peel each clove of garlic from dry husks. We use raw materials of any size, the main thing is that each clove is of high quality, without damage or flaws.

2. Pour the recommended amount of bright turmeric powder into a glass container. In order for the teeth to be stored for a long period, do not forget to prepare the containers: rinse thoroughly under running water (with baking soda), warm up using any convenient method (so that no moisture remains on the surface of the glass).

3. Place the garlic cloves, shaking the container slightly so that the cloves are distributed along the entire perimeter of the container.

4. Pour the required amount of oil into the workpiece. We can also add a few peas of aromatic pepper, a laurel leaf or clove seeds to the mass.

5. We seal the jar with aromatic and vigorous garlic, send it for storage in a dark cellar or refrigerator.

After a few hours, the oil will be colored with turmeric and acquire a brighter shade.

Use garlic in oil at your discretion.

Garlic in oil is ready for the winter!

Is it possible to freeze garlic for the winter and how to do it?

People have been using garlic for thousands of years. And not only in cooking, but also in medicine, as well as for fighting evil spirits and other evil spirits. It is used not only in its raw form, but also in the form of an oil extract. Dry garlic powder is included in many seasonings. And there is always the question of how to preserve garlic. One long-term storage option is to freeze garlic so you can use it year-round.

Freezing vegetables has long been firmly established among housewives. This allows you to provide your family with fresh vegetables that have not lost their taste and value all year round. In addition, as a rule, vegetables are frozen fully prepared for adding to a dish. And this saves a lot of time when cooking. The question arises: is it possible to freeze garlic and how best to do it.

Garlic arrows with pepper and cinnamon in marinade

After the recognition of the dish, when it has gone viral, everyone tries to add their own spicy note. Recipes for garlic arrows come in unusual combinations, but with allspice and spicy cinnamon you will definitely like them.

To twist 0.5 liters of workpiece you will need:

• garlic stalk;
• clove seeds – 3 pcs;
• black peppercorns - 4-5 pcs;
• cinnamon - part of a stick
• granulated sugar – 1 tbsp;
• table salt – 2 tbsp.
• undiluted vinegar (70%) – 1 tsp.

Step by step culinary process:

1. We wash the garlic stalks under running water and cut off the tops (inflorescences). We chop the stems into pieces of a certain length (4-6 cm), the shorter they are, the more they will fit into the container for twisting.
2. In jars that have been sterilized in advance, place a piece of cinnamon on the bottom, peas and a chopped stalk of garlic are placed tightly on top of the spices.
3. Fill with boiling liquid and leave for a while (2-3 minutes).
4. Pour out the liquid and fill the jars with ready-made brine, which can be prepared from granulated sugar, table salt and the required amount of water. Bring to a boil.
5. Only the boiled brine is poured into sterilized jars with garlic flower stalks. Vinegar essence is poured on top.
6. Containers with contents are rolled up with sterile lids, turned over and put away in a dark room with an air temperature of no more than 20 C.

Video recipe for pickled wild garlic

I offer you another simple recipe for preparing wild garlic for the winter. This time, it will be marinating. You can use it in the same way as you usually eat marinated preparations. For example, serve with main courses or simply with boiled potatoes.

Enjoy watching!

In spring, in meadows and shady plantings you can find a wonderful plant with white flowers. Outwardly, it resembles an onion, but the leaves are slightly wider. It is easy to distinguish - it smells like garlic. This is wild garlic, or bear onion.

Wild garlic grows almost everywhere, in all regions of Russia. Therefore, it’s time to prepare for its collection. After all, this plant is very useful. It contains a huge amount of vitamin C, which is essential for the strength of our immunity.

In addition, with its unique composition, wild garlic can improve the functioning of the thyroid gland, circulatory system and gastrointestinal tract. Has the ability to fight parasites. A course of consuming wild garlic can have a positive effect on the heart muscle and eliminate the problem of poor blood clotting.

But, before prescribing such a course of treatment for yourself, be sure to consult a specialist. After all, wild garlic also has a number of contraindications. Some of which are gastritis, chronic ulcers and other gastrointestinal tract disorders.

Good health and success to you! See you soon!

How to choose the right products

When choosing a vegetable for harvesting, you need to pay attention to its general condition; it should not show signs of:

• damage;
• darkening;
• spots;
• rotting;
• plaque or mold;
• wrinkling of the product surface.

For preservation, it is better not to choose last year’s garlic, since, even if preserved, it will be in worse condition than young and healthy vegetables.

If there is no early product, you can use the old one, but the first one will taste better and retain more vitamins and nutrients in the composition.

Ways to store garlic at home

Garlic can be stored not only separately, but also together with onions in small rag bags, wooden boxes and cardboard boxes. If you plan to store the crop in the cellar, you need to ensure good ventilation. Constant circulation of fresh air is the key to successful storage of the entire crop.

In glass jars or boxes

It is quite convenient to store garlic in a jar. The selected heads need to be disassembled into slices and dried in the room. Then put it in a container and, without sealing it, leave it in a dry place.

Watch this video on YouTube

Boxes made of wood or plywood are the most popular storage containers. The main thing is that they have holes for air circulation.

Refrigerator storage rules

Garlic keeps very well in the refrigerator. The only negative is that there is often no free space. Dry the selected heads and place them in paper bags. If there is excess salt or dry onion skins, you can also add it inside, this improves the quality of storage.

In salt

Many positive reviews have been heard about the salt storage method. Pour salt into the bottom of the plywood container, then lay out one layer of sorted and dried heads. It is necessary to ensure that they do not have points of contact with each other. The previous layer is laid out only after filling the previous one with salt. You can store no more than 5 layers of garlic in one box. Instead of boxes, you can take glass containers, but this is not so convenient.

Garlic mass through a meat grinder

Watch this video on YouTube

This method is most often used at the first sign of spoilage. Rotten or overdried slices should be thrown away, and the remaining ones should be cleaned and passed through a meat grinder. Salt the garlic mass, mix, transfer to jars and seal. Keep refrigerated.

Purified storage technology

Peeled garlic is very convenient to use during cooking, as you don’t need to waste time on peeling. It just won’t last long, even in the refrigerator. It is best to transfer the peeled slices into a glass container and add vegetable oil. Alternatively, garlic can be placed in pre-sterilized jars, closed with a lid and placed in a cool place. But the shelf life of such a product is too short.

How to preserve garlic in oil?

This method is good because in addition to a well-preserved product, you can get aromatic garlic oil as a bonus. The peeled slices are placed tightly in a jar, adding oil periodically. Store in a cool place with the lid sealed.

Watch this video on YouTube

Sometimes dry white or red wine, wine or table vinegar are used instead of oil.

In linen bags

Such bags can be sewn from old clothes and scraps of unnecessary fabric. The main thing is to dip the finished products in a strong saline solution and dry thoroughly. Salt soaked into the fabric prevents pathogenic microbes from penetrating inside, so the garlic does not spoil.

In braids and buns

Only summer garlic can be stored in braids and bunches. This ancient storage method was often used by our grandmothers and great-grandmothers. In old photographs and paintings you can see real garlic garlands hanging on walls or beams.

Watch this video on YouTube

To weave a braid, you will need a lot of skill, but it takes up little space, which is very convenient in a city apartment. It’s easier to tie the heads with the stems into bunches and simply hang them in a dry room.

If you don’t want to bother with buns and braids, you can put the heads in old nylon stockings or tights and hang them in a secluded place.

Unusual method - waxing

This method is rarely used, but its effectiveness is quite high. Previously, it was constantly used in vegetable storage facilities before sending the raw materials to the market or store. Heads in paraffin can be stored for at least 6 months in their original form, since this substance does not allow moisture to evaporate. Prepared high-quality heads are dipped in liquid paraffin, left to harden and transferred to a suitable container.

In flour

Alternatively, you can store the heads in glass jars with flour. The garlic is loosely placed in a container with the roots facing down and sprinkled generously. There is no need to seal the jars.

Sprinkling garlic with fresh sawdust

Storing vegetables and root vegetables in sawdust is a well-known method. It is best to use pine sawdust and wooden boxes. Heads sprinkled with sawdust should be stored in a cold and dry room.

How to store in the basement

If there is a vegetable storage, then the vegetables will be stored there until the next harvest. Cellars and basements are just suitable for storing large quantities of vegetables. Before placing the dug crop there, the room is checked to ensure there are no rodents and mold, deficiencies in ventilation are corrected, and prevention is carried out against fungal and viral infections and against pests.

In the ash

The heads of garlic will lie in the ashes for at least six months, but will retain their density. Sheets of newspaper are placed at the bottom of the box, fine dry ash is poured onto the paper in an even layer at least 5 cm thick. The heads are inserted into the ash, bottom down. When the entire harvest is in the box, a layer of ash is poured back into it and put into storage.

In nylon stockings

To preserve garlic, nylon stockings are still used. There are many gaps in the nylon through which air will regularly flow to the fruit. Fill the stocking almost to the very top, tie it in a knot and hang it on a hook from the ceiling. The bundle can be placed anywhere, it is compact.

In boxes and baskets

You can put the selected garlic cloves in plywood boxes or wicker baskets. They should have slots for oxygen access so that the heads do not get stuck. Store the vegetable separately so that there is no proximity. Do not keep garlic close to potatoes, carrots, cabbage, or beets.

In the ground

After digging, place the garlic in a box filled with dry soil and leave for storage. The shelf life is at least 4-5 months. In this way, you can preserve both winter and spring garlic crops. Another proven method is to put the heads in a plastic bag, dig a hole in the garden and put a bag of vegetables in it, previously wrapped in newspapers. The hole is filled with soil, a layer of foliage is placed on top, and in winter, when snow falls, a snowdrift is raked. So all the heads will lie until spring.

Attention!

The place where the crop is buried must be marked with a stick, otherwise it will be difficult to find next year.

In braids

In villages, after harvesting, they still braid garlic and leave it like that until winter. This method is convenient because it does not require much space, since the braids can be hung anywhere. After digging the garlic heads, the tops are not cut off. Wait for the vegetable to dry well, then start weaving. You will need strong wire or a metal rod as a frame. The wire needs to be bent at one end to form a hook - then the workpiece can be hung from it. Lay out the garlic cloves on different sides, straighten the tops, and place a rod in the center. Form a braid by weaving in wire. Then the workpiece is hung in the cellar or on the veranda.

All not

To protect the garlic from moisture, it is placed in hay. A wooden box is covered with newspapers, then dried grass is tightly placed in it. During filling, garlic cloves are immediately buried in the hay so that they do not touch neighboring ones. The box is then covered with newspapers and left in the basement. This method guarantees the safety of the heads all winter and protects them from rot.

In the sawdust

Sawdust perfectly absorbs moisture even from the air and will definitely prevent the garlic from rotting, which is why they are often used to store crops. The main condition is that the sawdust must be dry. Fill a cardboard box with them and stick dried garlic cloves at a short distance. The box is removed to any cool place.

Marinated whole heads

It is well known that garlic retains its best qualities in any type of preparation. And whole heads of pickled garlic are a wonderful healthy snack that also decorates the table.

• medium-sized garlic – 10 pcs;
• allspice peas – 8 pcs;
• ground black pepper – 0.5 tsp;
• bay leaf – 2-3 pcs;
• parsley - 3-4 sprigs;
• coarse salt – 40 g;
• sugar – 50 g;
• water – 250 ml;
• vinegar 9% – 180-200 ml.

To make it easier to remove the top flakes, pour boiling water over the garlic for two minutes and then immediately transfer it to cold water. Then they clean it, making sure to leave the last flakes behind. This will prevent the cloves from falling apart and the garlic will remain intact.

Wash jars and lids in soda solution. After which the jars are sterilized, the lids are boiled.

Preparation

Place garlic in a jar, top it with parsley and bay leaf.

Add black and allspice peppers, sugar and salt to a saucepan with water. After boiling, add vinegar and bring to a boil again.

The finished marinade is poured hot into jars. Jars of pickled garlic are covered with clean lids and sterilized in a pan of hot water:

• 0.5 l – 5-6 minutes;
• 1 l – 8-10 min.

After the specified time, the sterilized blanks are removed and rolled up. Cool at room temperature, wrapped in a blanket. Store in a cool, dark place.

Harvesting and preparation for storage

Tags: bank, oil, storage, garlic

Garlic can be preserved in various ways: whole heads, cloves or individual arrows. As for cooking options, there are also many of them: pickling, sourdough, pickling. If you add greens to the onion product during canning, you will get a natural seasoning for any dish.

However, regardless of the preservation method, the following rules must be observed:

• choose fresh and undamaged slices, otherwise the dish will become unsuitable for consumption due to loss of taste;
• do not use copper utensils, since organic compounds (flavins) contained in garlic culture react with copper and, under the influence of high temperatures, the product acquires a blue tint;
• make sure the lid is tight: if it is not closed tightly, bacteria will form in the container;
• Sterilize jars immediately before use.

Harvesting garlic for the winter in its pure form is carried out according to the following rules:

1. Winter varieties with more husk are suitable for long-term storage. This type of garlic dries out faster and can become moldy or rot in high humidity and warm air. The maximum shelf life for such varieties is up to 3–5 months.
2. In the room where the workpiece is stored, maintain the temperature within -2... 2 degrees. As the air temperature drops, the crop will freeze and taste sweet. Spring varieties are stored at temperatures up to a maximum of 20 degrees.
3. Optimal humidity is 70–80%. At higher rates, rotting will begin, and at increased dryness, moisture will evaporate and the garlic will dry out.
4. Try to avoid bright lighting and direct sunlight.
5. You can store the harvest in the basement, cellar or apartment, but not in the kitchen, where the air temperature is usually high.

To place in a basement or cellar, place the prepared heads in braided braids, which can be made from rope or twine. This way the garlic will take up less space. A more popular method of storage (especially in apartment conditions) is in nylon stockings - small gaps provide free access of air, hanging on a hook is possible.

Preliminary preparation of garlic for storage

Sometimes peeled garlic is left over after preparing dishes and storing vegetables for the winter. In this case, the quality of the cloves is usually good. But housewives resort to this method of harvesting only when it is not possible to preserve whole heads due to their damage or disease.

In this case, special attention is paid to examining the cloves and sorting them. All diseased, dried, damaged garlic cloves must be removed to protect high-quality raw materials from infections and spoilage.

The peeled slices are left for 1 - 2 hours in the open air to dry. Then process according to one of the recipes listed below.

What kind of garlic arrows can be prepared for future use?

Garlic arrows can be bought at the market - in places where they sell greens. But you shouldn’t buy the first green bunch that catches your eye. After all, their quality depends on when the arrows were torn off.

The arrows at the very beginning of their appearance are soft and juicy. Soon a thickening forms at the end - a bud, which will later turn into an umbrella inflorescence. Therefore, the green shoots need to be plucked before the inflorescence opens, before the bud begins to gain strength. During this period, the arrows break easily, as they are very delicate.

Over time, they become harder, the outer skin becomes rougher, and the arrows themselves begin to turn slightly yellow. They are no longer suitable for use as food or for storing for future use, since even after prolonged cooking they will remain fibrous and tasteless.

Category: Conservation | Tags: Greens |

Freezing

Freezing garlic is one of the best ways to preserve its beneficial properties for a long time. The washed greens are allowed to dry, after which they are finely chopped, placed in bags and put in the freezer. Instead of bags, you can use cling film. It is used to make “tubes” of chopped garlic. In the future, you can quickly cut off the required amount of greenery with a sharp knife.

You can freeze garlic in small silicone or plastic molds. Even the standard form that comes with the refrigerator will do. Finely chopped greens are placed tightly into the compartments of the mold, and then poured with cold boiled water. The workpiece is placed in the freezer for 3-4 hours. After this time, they take it out and quickly transfer the resulting ice cubes into plastic bags, which are put into the freezer for permanent storage.

These cubes are convenient to use when preparing first and second courses in the winter.

It's worth noting that frozen greens are actually a coarse seasoning, similar to fresh greens. When used in dishes, it also needs to be boiled, stewed, etc. But there are several proven methods that will significantly speed up the process:

• Blanching. Feathers and arrows are washed, cut into pieces about 4-5 cm in length and placed in boiling water for 2 - 3 minutes (cook over low heat). After this, the greens are immediately transferred to cold, pre-boiled water, where the preparations are allowed to cool completely. After cooling, blanched garlic is dried, placed in bags and stored in the freezer.
• For the second method, we need a meat grinder or a good blender. We turn the washed feathers and garlic arrows to obtain a homogeneous paste. Add a small amount of salt and sunflower oil to it. Mix everything well, place in plastic containers, close with airtight lids and store in the freezer. At the right time, you can easily take the required amount of the resulting garlic paste for use in preparing first and second courses.

How to freeze garlic for the winter

You can freeze garlic as whole heads, peeled cloves, garlic mass, or as part of a spicy sauce. Freezing and storage temperature -18 degrees. As a rule, this mode is provided by freezers and freezers of refrigerators.

Place whole heads in the freezer

To freeze whole garlic heads, just trim the roots and remove the top, soil-stained scales. After this, wrap each head in cling film. Place on a tray and place in the freezer. Once the heads are frozen, usually 10-12 hours, they are placed in a tight freezer bag. And they store it in the freezer already in it.

Of course, this is the fastest way to store garlic. But this will bring some inconvenience in the future. Once defrosted, teeth are much more difficult to clean than fresh teeth because they become soft. In addition, a whole head is not always required, and repeated freezing degrades the taste and quality of garlic.

Preparation with peeled cloves

To prepare using the clove freezing method, you will have to work hard. You need to clean each clove and cut off the root bottom. If there is a small spot of spoilage on the tooth, it must also be removed. Frozen teeth are best stored in small plastic containers. If necessary, you only need to get ready-made peeled garlic and use it in cooking.

How to cook frozen garlic mass

To prepare the garlic mass, peeled garlic cloves are crushed in a blender, meat grinder or shredder. The garlic mass is laid out in small containers and frozen. If necessary, simply break off a small piece and add it to the dish. But it is much more convenient to place the prepared ground garlic into the cells of an ice tray. And after freezing, transfer the cubes to plastic containers and store in the freezer. This cube is convenient to add when cooking to salads, first and meat courses, and marinades.

How to Freeze Garlic in Herb Sauce

To prepare a spicy garlic sauce, add finely chopped herbs to the chopped garlic mass. Approximately ½ part by weight. Greens to taste and family preference: dill, parsley, cilantro, basil, etc. Mix well, add salt to taste. Add ¼ weight part of vegetable oil to the finished mass. Olive, deodorized sunflower, corn, etc. The oil protects essential oils and moisture from garlic and herbs from freezing. Place the sauce in ice cube trays and freeze. In winter, a cube of such sauce is like a piece of summer.

You can also prepare green garlic using the same recipe. Instead of garlic cloves, grind young garlic arrows in a meat grinder or blender. Add herbs, salt and oil. Divide into molds and freeze.

Garlic is a fragrant and healthy vegetable loved by many. But, alas, it is not always possible to preserve it until harvest. And when frozen, it retains its quality for up to 12 months. Check your garlic supplies and, if you're not sure you can store it until spring, freeze it. At least part of it. This will not only help you stock up on vitamins, but will also help you out when you need to cook something quickly.

Step-by-step recipes with photos

Garlic arrows are prepared in different ways for the winter. They can be frozen, pickled, salted and fermented. One of the popular preparation methods is to run the arrows through a meat grinder and prepare a paste. There are dozens of variations of this dish.

With sunflower oil and hot pepper

This savory garlic paste can be spread on bread, added to minced meat for cutlets, and used in a variety of sauces.

Ingredients:

• 0.5 kg garlic arrows;
• 50 ml sunflower oil;
• 25 g salt;
• 1 hot pepper.

Cooking steps:

1. Prepare the garlic arrows: trim off the buds and hard parts, cut into 3-5 cm pieces, rinse and leave in a colander for 5-10 minutes.
2. Place the arrows on a kitchen towel and dry.
3. Grind the vegetables through a meat grinder using a fine-mesh rack.
4. Add salt to the garlic mass and stir.
5. Add sunflower oil and mix the paste well again.
6. Finely chop a small chili with a knife. Add the pepper to the garlic mass, remembering to mix the food thoroughly again.
7. Place the pasta into small plastic containers or freezer bags and place in the freezer.

With butter

The taste of this preparation goes well with poultry and meat, cereals and salads, and is also suitable for making quick sandwiches. The dish should be prepared based on a 1:1 ratio of vegetable parts and butter.

Ingredients:

• 0.5 kg garlic arrows;
• 0.5 kg butter;
• salt to taste.

Cooking steps:

1. Rinse the garlic arrows and dry well.
2. Separate the tender parts of the arrows.
3. Chop the garlic with a knife.
4. Grind the arrows using a meat grinder or blender.
5. Mix the garlic mass with softened butter and 1-2 pinches of salt.
6. Divide the garlic butter into freezer-safe containers and place in the refrigerator. You can store the paste in small glass jars in the refrigerator, but in this case it must be used within 1-2 weeks.

With walnuts and lemon

A chic snack that can be stored for 2-3 months in the refrigerator or longer in the freezer. This paste can be used to season a salad or complement a dish of pasta, fish, meat or vegetables.

Ingredients:

• 0.5 kg garlic arrows;
• 3 tbsp. l. olive oil;
• zest of 1/2 lemon;
• 1–2 tbsp. l. lemon juice;
• 1 tbsp. walnut kernels;
• 1 tsp. salt;
• 1/4 tsp. ground black pepper.

Cooking steps:

1. Wash and dry the garlic arrows, then cut into pieces.
2. Carefully inspect the peeled walnuts to ensure there are no missing ones, otherwise the taste of the dish will be spoiled.
3. Using a fine grater, zest half the lemon.
4. Grind the garlic and nuts in a blender or pass through a meat grinder.
5. Add lemon zest and juice, olive oil, salt and pepper to the mixture, mix everything.
6. Place the paste in small sterilized jars, fill each portion with 2-3 tbsp. l. olive oil, cover tightly and place in the refrigerator to store.

Adjika

I can’t help but share one more recipe, since it was the first dish of garlic arrows when I first discovered this product. About 20 years ago, I was sure that the upper part of the fragrant bulbous plant was not suitable for food, and I helped my father trim the shoots, then throwing them into the general trash heap. Imagine my surprise when I realized how long it had taken me to get rid of this very healthy, tasty and aromatic gift of nature. The recipe was suggested by a neighbor grandmother, and in her summer kitchen I saw all the details of preparing such a snack. My personal touch is that I use colorful peppers, which I cut into small squares. This adjika looks amazing.

Ingredients:

• 500 g garlic arrows;
• 500 g tomatoes;
• 4–5 pieces of sweet pepper;
• 1 pod of hot pepper;
• 3 cloves of garlic;
• 2 tbsp. l. Sahara;
• 4 tbsp. l. sunflower oil;
• 2 tbsp. l. vinegar 6%;
• 1 tbsp. l. salt.

Cooking steps:

1. Cut the tomatoes into slices. Cut sweet and hot peppers into pieces of arbitrary shape.
2. Pass all the vegetables and garlic cloves through a meat grinder or chop in a food processor.
3. Transfer the vegetable mixture to a saucepan, bring to a boil and simmer, stirring occasionally, over low heat for half an hour.
4. Add granulated sugar and salt, stir.
5. Pour sunflower oil and vinegar into the pan, stir again.
6. Place the food in pre-prepared sterilized small jars, screw the lids on tightly and leave until completely cool.
7. Store adjika in a dark and cool place.

Garlic jelly

You will need:

• Garlic (large) - 2 heads.
• Vinegar 9% - 400 ml.
• Sugar - 800 gr.
• Fruit pectin liquid - 90 ml.

Recipe:

1. The garlic heads are divided into cloves, peeled, washed and crushed in a blender, adding half the volume of vinegar.
2. The resulting garlic paste is mixed with sugar and the remaining vinegar and brought to a boil over low heat, stirring frequently.
3. As soon as the mass boils, pour pectin into it, mix well and cook for about 1 more minute.
4. Hot (straight from the fire) jelly is poured into sterilized jars and rolled up.

Secrets of garlic preparations

• To peel garlic easily and quickly, soak it in warm water for 20-30 minutes. Then rub the cloves between your palms - the husk will easily come off on its own, without additional effort.
• To prepare sauces, pastes and various dressings, you can use garlic that is not suitable for long-term storage, for example, slightly spoiled.

The topic of garlic preparations can be continued indefinitely) I hope that you will complement this modest selection with your favorite recipes)

Drying and storage rules

Harvesting garlic for the winter in its pure form is carried out according to the following rules:

1. Winter varieties with more husk are suitable for long-term storage. This type of garlic dries out faster and can become moldy or rot in high humidity and warm air. The maximum shelf life for such varieties is up to 3–5 months.
2. In the room where the workpiece is stored, maintain the temperature within -2...+2 degrees. As the air temperature drops, the crop will freeze and taste sweet. Spring varieties are stored at temperatures up to a maximum of + 20 degrees.
3. Optimal humidity is 70–80%. At higher rates, rotting will begin, and at increased dryness, moisture will evaporate and the garlic will dry out.
4. Try to avoid bright lighting and direct sunlight.
5. You can store the harvest in the basement, cellar or apartment, but not in the kitchen, where the air temperature is usually high.

To place in a basement or cellar, place the prepared heads in braided braids, which can be made from rope or twine. This way the garlic will take up less space. A more popular method of storage (especially in apartment conditions) is in nylon stockings - small gaps provide free access of air, hanging on a hook is possible. Like any other vegetables, garlic can be stored in plywood boxes, wicker baskets, and boxes. When located in a cellar, proximity to cabbage, potatoes, beets and carrots is undesirable.

Storage conditions

Garlic will last a long time if the following conditions are met indoors:

• The temperature to preserve spring garlic should be no higher than 20 degrees. At 5-10 degrees, winter garlic cloves will be preserved better than at room temperature;
• humidity should not be more than 70%. If the basement is damp, the heads will quickly rot;
• minimal lighting. Do not store vegetables in the sun or near heating radiators or heating devices. Heat and sunlight cause the slices to crumble, causing them to lose their taste and juiciness.

Often the fruits are put away in the cellar, basement, veranda, glassed-in balcony, pantry. When storing at home, the heads are kept in a dark, dry place: in cabinets, sofas. The heads are placed in a basket, a canvas bag, wrapped in a towel, or in cotton cloth. You cannot keep fruits in polyethylene, any film that does not allow air to pass through. If oxygen is isolated, the heads will quickly “suffocate” and deteriorate.

Recipes for cooking garlic arrows

Fried

This method of preparing garlic arrows can easily be called the simplest, but the finished dish turns out very tasty with a pleasant mushroom aroma. You can pamper yourself and your family with this delicacy not only during the season, but also in winter. To do this, you just need to freeze the prepared arrows, and then remove them from the freezer and cook.

This recipe will not have clear proportions and you will need:

• young garlic shoots;
• vegetable oil for frying;
• salt and spices to taste.

Cooking sequence:

1. The picked young garlic arrows must first be washed and sorted, cutting off the thin tip. There should be no more than one and a half centimeters left on top of the unopened rudiment of the inflorescence; Overripe arrows, of course, will be as fragrant as young ones, but after cooking they will remain tough, so you need to choose only those whose inflorescence thickness is the same as that of the arrow itself .
2. Now the prepared “delicacy” needs to be cut into pieces 5 to 7 cm long;
3. You need to pour a little oil into the bottom of a frying pan with high walls, just enough so that nothing sticks to the pan during cooking. Heat the oil thoroughly and place the arrows in it;
4. Immediately add salt to the contents of the pan. You can add a little ground black pepper or other spices, or you can leave nothing in – it will still be delicious;
5. At the beginning of frying, the arrows will release their juice and simmer in it until soft. Then, when all the liquid gradually evaporates, they will be fried. At this stage, you can make the fire stronger, then the dish can be cooked until ready in 10 minutes;
6. Fried garlic arrows can be served not only as a separate treat, but also as a side dish for meat or fish dishes.

What oil is best to prepare garlic in?

Cooks resort to using olive, refined cottonseed, and sunflower oils. The liquid is poured into the jar to the very top, closed tightly to prevent air from entering. Many people store vegetables in vegetable oil - it is inexpensive and accessible. Experienced housewives recommend storing the product in olive oil - when heated, it does not release carcinogens.