If you have ever tried salty garlic, you probably noticed that after processing it loses its astringency and becomes very tasty. In this case, the fruits soften, and a softer and more delicate aroma remains in them. This pickle is great for use in sandwiches, salads or as an independent snack.
The most difficult part in preparing a workpiece is canning. You can store the garlic rolled up in jars for at least a year at room temperature, but simply salted it for several months in the refrigerator.
The recipe for salted garlic for the winter includes placing it in a pickle for a long time. After this treatment, there is the possibility of subsequent soaking before use. In this case, the brine is just salt and vinegar. You can add some sugar, herbs, or dried spices. But, basically, cooking boils down to pouring garlic heads into salt water.
How to make a blank for the winter?
First of all, you need some cans. You can use containers of any size, but remember that garlic itself is small. Wash cans in hot water.
Then take the garlic and peel it. If you want to cook salted vegetable heads, then just remove the top layer of the peel. Fold it in jars. Fill the container, leaving a free space of 1-1.5 cm at the top.
Then think about how you want to supplement salty garlic. If you want to give the dish a spicy taste, add a little dried chili pepper to each jar, or just black peas. You can use herbs such as rosemary, dill, bay leaf and so on. It is best if you add one herb or spice, rather than their bouquet.
How to make a pickle?
And finally, start cooking the brine. You can use regular table vinegar (not stronger than 6%). A little salt and sugar is added to it. It is best to take wine red vinegar, but apple and even plain white work well too. Experiment with this ingredient to get different tastes. The easiest method is to put a little salt and sugar in each jar of garlic and any additional ingredients that you add, and pour the vinegar diluted with water on it all. So, you get salty garlic, as in the market.
Cover and wait. Just chill salted garlic for two weeks to allow it to soak in brine. You can store this blank in the refrigerator for several months.
How to cook garlic, salted heads for the winter?
If you do not have the opportunity to store the workpieces in the refrigerator, and you do not have a cellar or basement with a constantly low temperature, you can make canned vegetables in airtight jars.
You will need the following ingredients:
- 12 large heads of garlic;
- 4 cups of white 5% vinegar;
- 1.5 tablespoons of pickling salt;
- 3/4 cup sugar;
- 1 tablespoon dried oregano or 3 tablespoons fresh;
- fresh thyme;
- fresh rosemary, without stem;
- 9 whole chili peppers (sliced in the middle);
- 1 tablespoon mustard seeds;
- 1 tablespoon pepper.
How to do it?
The recipe for salted garlic heads for the winter is as follows. Clean the heads from the top layer of the skin. To soften and loosen it, rinse the garlic in boiling water for 30 seconds, then immediately immerse them in cold water, strain and peel.
In a large stainless steel pan, combine vinegar, salt, mustard seeds, peppercorns, sugar, oregano, rosemary and thyme. Bring to a boil and boil for 1 minute, then remove from heat.
Add garlic and chili to the hot marinade. Stir for a minute. Add the garlic and 1 whole chili pepper in a warm jar. Add hot marinade to coat vegetables to the top edge. Using a rubber spatula, remove air bubbles. Wipe the rim of the jar, removing any stickiness. Establish covers, put a screw tape against the stop. Place the jar in a pot of water on a stand. Repeat the same for the remaining containers.
Boil for 10 minutes. Then cool and check for leaks. Store in a cool, dark place. The pickling process will take from 2 to 4 weeks, then salted garlic will have a rich spicy taste.
Wine Option
You can use pickled garlic in salad dressings or as an ingredient in many dishes. It is recommended to add it to fried vegetables, as this gives them a sour-salty and spicy flavor.
To make salted garlic according to this recipe, you have to peel it. You need separate cloves. Pick heads of garlic that appear tight and heavy for their size. Do not use where the teeth begin to move away from the center.
To quickly separate the cloves from the heads, place the vegetables on the table with the root part down. Place your palm on top and press gently with effort. The head will break, and the cloves will separate from each other.
The easiest way to peel a large amount of garlic is to expose it to contrasting temperatures. Heat a large pot of water to a boil and prepare another jar of ice water. When the water boils, lower the garlic cloves and let them heat for two to three minutes. After this time is over, transfer them to ice water. When they have cooled sufficiently, you can easily get clean teeth from the skin.
How to salt garlic with wine?
To do this, you will need the following ingredients:
- 500 grams of fresh garlic, peeled;
- 1 glass of red wine;
- 1 glass of water;
- 1 tablespoon etching salt.
Prepare a large pot and clean cans. Place the new lids in a small container with boiling water. Combine the wine, water and salt in a saucepan and bring to a boil. Place garlic cloves in prepared jars. Pour them with hot brine.
Gently mix the contents of the cans to remove air bubbles. If necessary, add more brine if free space forms.
Wipe the top of the jars, close the lids and treat the jars in a pot of boiling water for 10 minutes (start to count the time when the water reaches a boil, and not after the containers are lowered into the water). Then take out the cans, make sure that the lids are tight and leave them upside down on a folded kitchen towel.
Store the workpiece in a cool, dark place. Salted garlic is ready for use within 48 hours, and can be stored for up to a year.
Pepper and Celery Option
You can also salt the whole garlic, or in separate peeled slices, using sweet bell pepper for aroma and taste. To do this, you will need (on a 0.5 liter jar):
- 250 grams of garlic, peeled or small heads;
- 1 large red pepper, chopped medium-sized;
- 2 cups of distilled white vinegar (not stronger than 5%);
- 2/3 cup white sugar;
- salt to taste;
- 1/2 teaspoon ground mustard;
- 1/2 teaspoon celery seed tea.
This recipe for garlic salted heads looks like this:
- Place the cloves or heads of garlic in a medium bowl, add the chopped red peppers and mix.
- In a large saucepan over medium heat, heat distilled white vinegar, salt and white sugar.
- Put the ground dry mustard and celery seeds in a spice bag and place in a liquid mixture.
- Bring to a boil, boil for 5 minutes. Stir brine with garlic and pepper.
- Continue to boil for another 5 minutes. Then remove from heat and remove the bag of spices.
Place the garlic and pepper in sterile jars, leaving about 3 cm of free space on top. Fill the remaining void with liquid almost to the top. Close the lids and refrigerate for about three weeks before serving. Such salted garlic can be stored in the refrigerator for up to a year.
Mixed Pickles
In addition to cooking one garlic, you can do mixed preservation. Especially good are similar ideas for vegetables with a mild neutral flavor. Spicy and tart garlic will make them more appetizing, and the aroma of ready-made preservation will be surprisingly pleasant.
So, when you think about harvesting for the winter, eggplant is probably not one of the vegetables that immediately come to mind. As practice shows, their popularity can be represented at the bottom of the rating, after zucchini and different types of cabbage.
If you decide to make eggplant, it’s important to prepare a delicious pickle or pickle. In addition, it is important to take not too ripe fruits, so that their texture does not turn out too rough.
What's the secret?
Most salted eggplant and garlic recipes use white or red wine vinegar and spices like basil or mint. And also during the preparation it is advisable to try the brine to make sure that salt and spices are sufficient. Properly cooked eggplant should be soft and aromatic, with tender flesh.
In addition, do not start pickling immediately, leave them for ten days or more. They will become better and tastier over time. Subsequently, salted eggplant with garlic is perfect for light holiday parties. Drizzled with unrefined olive oil and served with a few slices of feta cheese and bread, they will be a great appetizer.
Before you start
Be sure to peel the eggplant. The skin of these fruits can become bitter over time, especially on vegetables that ripen at the end of the season. Cut the eggplant into small and uniform cubes. This will allow the brine to fully penetrate the pulp, ensuring safety and the most saturated taste.
Use the freshest peppermint you can find. Remember that the better the ingredients you add, the better your brine will come out. You will need the following:
- 2 1/2 cups of red wine vinegar;
- 750 grams of eggplant, peeled and cut into cubes of 1.5 cm;
- 1 1/2 tablespoons chopped garlic;
- 1/4 cup mint leaves;
- 1 1/2 tablespoons of tea pickling salt.
How to cook such a pickle?
Prepare two liter cans and a large volumetric pan. Place 2 new lids in a small container with boiling water and leave for a while.
Pour vinegar into a medium saucepan and bring to a boil. After that, add the eggplant and cook for 2-3 minutes. When this is done, remove the cubes of vegetables from the vinegar with a hole in a spoon or slotted spoon and place them in a bowl. Add garlic, peppermint and salt and mix.
Fold the eggplant in jars and pour boiling vinegar on top, leaving a free space of 1 cm at the top. Gently mix with a wooden spatula to remove any air bubbles that have been trapped. If necessary, add more brine if, after stirring, the liquid level drops.
Wipe the top of the jars with a clean towel, cover with lids and treat the jars in a pan with a boiling water bath for 10 minutes. Remember that you should count this time not from the moment the container is placed in the water, but from the moment the boil begins.
When everything is done, remove the cans from the pan, wrap the lids, turn the container over and leave it on a folded kitchen towel. When the containers are completely cool, check again that the lids are tight.
Store jar of eggplant in a cool and dark place. They will be ready for use within one week, but can be stored for up to a year.