How to pickle garlic?

Garlic, in its different varieties, types and forms - cloves, heads, feathers - is very useful for health, namely immunity. Of course, this is a truth known to everyone, garlic is the best and most effective of herbal remedies, which nature gives us for the prevention of colds and viral diseases, as well as preventing their occurrence.

However, this vegetable is not only a universal panacea for strengthening the immunity of adults and children, but also an excellent seasoning, a spicy side dish, an interesting meal decoration or even a full-fledged independent dish. It can be used in different forms - eat fresh, add to preservation or salt.

Garlic in each of its varieties is a perennial sowing seedling (grass) originating from the family of onion plants, because its hard-to-flowling onion consists mainly of three or five cloves, but sometimes the number of cloves can reach twenty or more.

Garlic blooms from July to August. This vegetable crop grows from thirty centimeters, and sometimes the stem reaches seventy centimeters in height. The flowering of him is also very interesting and beautiful: pale green flowers blooming in an uneasy, almost spherical umbrella, consisting of small, but variegated bright onions.

Ancient, unpretentious in his care, and therefore known plant-onion culture among different nationalities around the globe. It has a spicy taste and the usual nose tickling nose associated with the mixing of sulphide salts of organic matter.

And the leaves, and arrows, and even flowers are also edible, but, nevertheless, they are mainly eaten only in young sprouting vegetables. And, of course, in the meal, the roots of the plant, which are cut off immediately, and the thin protective peel of the onion-bulbs, removed during cleaning, are not consumed by any means. However, absolutely all components of garlic, even flowers, have a spicy-garlic flavor that characterizes onion varieties.

Before we go to the list of properties, you should list interesting facts about this vegetable.

• Delving into the story: Pythagoras considered garlic the most important spice.
• Historians say that the first mention of this vegetable appeared on the European mainland about three thousand years BC.
• This plant, as a culture, was remembered as a basic medicine in ancient Greek healing, and later in Romanian: garlic was boiled in salty liquid with balsams, mixed with other medicinal herbs and used as an antiseptic and healing aid.
• Uniform and basic medicines in the era of ancient Greece and Rome were garlic and opium extract: opium was extracted from poppy dew, mixed with garlic extract and added to drink.
• Previously, it was believed that the smell of garlic is avoided by evil and undead, so the braids with dried garlic bulbs were considered a fetish-talisman in many villages of various nations.
• The ancient Greeks and Romans believed that this root crop multiplies forces, fixes a healthy mind in the body of the warrior, helps almost from all ailments. In this regard, he, of course, was part of the marching ration of legionary warriors.

You can talk endlessly about the benefits of garlic, so we will look at the benefits of this bulbous plant from two points of view: scientific and medical.

The constituent elements of this vegetable include a great variety of useful elements:

• Cellulose (the main assistant at observance of a diet);
• Proteins (maintain the balance of hormones in the body);
• Fats (carry out the process of proper gas exchange in the blood);
• Carbohydrate (fast carbohydrate, allowing you to recover strength and vigor as soon as possible);
• Ash (removes toxins);
• Organic acid (the well-known “ascorbic” - supports immunity);
• a very wide range of macro- and microelements: Na, K, Ca, Mn, Fe, Ph, Mg, I and Zn;
• vitamins: B, C, D, R;
• sulfur;
• biologically active antiseptic substances;
• organic fats.

A study by American professors from the Cancer Research Institute highlighted the topic that fresh garlic is extremely applicable not only for the prevention of colds, but also for diseases of the heart system, as well as excessive cholesterol in the circulatory system.

Garlic is known to clear the throat, and sometimes it is also used for asthma. An excellent means is considered a vegetable and from forgetfulness. And in folk medicine, it is used for partial facial paralysis and in the treatment of many neurological diseases.

Young and green vegetable favors the diseases of the articular system of the body.

Garlic, again, is useful for both gums and teeth, only baked or dried in the oven.

Onions of this culture, especially Eastern European varieties, are known for seasoning the first dishes, because onion plants increase appetite, accelerate the excretory function of the muscles of the gastric sac, have an antimicrobial effect, relieve muscle colic, relieve muscle tension.

Quite often, you can see that it is recommended to use alcoholic infusion of garlic or alcoholic extract, thus providing an auxiliary effect on the digestive role of the gastrointestinal tract.

The immune and anti-inflammatory properties of this plant are exactly known., in particular, it helps to preventively eliminate the possibility of infection with influenza and other seasonal viral infectious diseases.

It is absolutely forbidden to eat garlic in any form to patients suffering from stomach ulcers or gastritis! Vegetable is known for the fact that some of its elements contribute to the greater activity of the liver and stomach, which may, in turn, contribute to the aggravation of ailments.

Obviously, it is undesirable to consume a vegetable for people with anemia and with a high probability of an allergic reaction, which in principle is easily explained by an exacerbation with personal intolerance and a decrease in blood clotting due to immune activity.

Fresh garlic in food is unacceptable due to pancreatitis due to the above symptoms. You can not use this culture in food in any form and those who have problems with urination - it still contributes to the formation and increase of kidney stones. And it is absolutely exactly the bulbs are harmful and even dangerous to use as food for aggravating hemorrhoids!

Examination of patients shows that an excess of young garlic causes symptoms such as headache and diffuse attention due to the insignificant, but still content in it of toxic substances and organic poison.

Making a conclusion from all the listed properties, it should be noted that this vegetable is useful, but, like all medicines, in moderation.

As already mentioned, garlic in proper and useful condition can be preserved only in two ways: drying and salting. But in no modern apartment there are conditions for drying products so that both vitamins and taste are preserved. Capricious onion culture, or begin to wilt, or completely rot. Therefore, our option - salting.

But salt must also be able to! You must comply with some conditions:

• suitable for salting only fresh, not hung, without bruising and not sprouted heads;
• it is better if the garlic is a little underripe - it does not affect the taste;
• Before filling the product with brine or falling asleep with salt, it is necessary to properly prepare them: regardless of the recipe, you must clean the bulbs from the husk and cut off the damaged places.

Again, regardless of prescription prescriptions, it is advised to use containers, mainly cans, of the following volumes:

• two or three liters for salting whole garlic heads;
• one liter is perfect for salting inflorescences-cloves;
• One and a half liter is useful for salting chopped and chopped vegetables.

Of course, the shelf life will be much longer, but definitely not worth the lost quality.

After salting one way or another, immediately close the container with a plastic cap. Do not use metal, as it significantly reduces the shelf life of salting. The container itself should be protected from direct sunlight and overheating, and therefore it is better to remove the salted product in a place that is not penetrated by the sun's rays - in the basement or cellar. And if there are no such places, then put in the fridge.

There are many ways to salting garlic - every nation, every nationality can offer its own version. The bulbs are crushed, cut into plates, rubbed, divided into cloves, or the garlic heads are left intact - there is a recipe for every taste, even the most refined.

It would seem that pickling garlic is a simple matter. However, this naughty vegetable can also be different: pink and Asian wild, white and green, arrow and non-arrow, winter varieties and spring. And the number of salting options is absolutely unlimited.

Consider two types of salting.

Salting garlic for the winter in brine, you can expect that to the cold will be a delicious vitamin, full of good harvesting. Such a pickled product can be eaten not only as a side dish, but also as a separate dish. Now let's talk about the world culture of the meal.

Incredible spicy snack that does not require any high skills. Only need patience. Blanks and pickles are a characteristic feature of the Armenian people: only in their national cuisine is there an abundance of methods of cooking pickles.

Here is the recipe for this wonderful dish:

• clean the freshly dug vegetable, not cutting off the roots, and place it in a place where direct sunlight does not fall, dry for the next fifteen days;
• having cut off the roots and processed, fold the foliage-bulbs into a large bowl or stew pan with ice-cold distilled water, and then set aside for another day, covered with a napkin;
• drain the water and pour a solution instead of liquid: one liter of water and 50g of salt;
• every 24 hours pour old saline and replace with new for three weeks;

• after three weeks, drain the salt solution, pour the marinade in a jar of garlic: salt water, sugar, grape vinegar and spices;
• close the container's throat with thick gauze and leave again for two weeks;
• after the week, strain the marinade into a separate container and send it in the fridge for seven days;
• Immediately after draining the marinade, pour salted natural grape juice of a light grade for a week;
• in a week, pour the juice, and then pour the marinade in the ambassador;
• after 5 days the garlic is “in Armenian” ready.

Spicy snack to both meat and fish dishes. Korean cuisine for the most part consists of spicy and spicy delicacies, so this recipe will show how to make such a simple side dish with a twinkle:

• cut the chili peppers into rings of 1 cm in diameter - note, it is better to take a young, not dried chili pepper, and put it in a sterilized jar with vegetable cloves;
• pour the vegetable mixture with soy sauce and leave for 4 hours;
• 4 hours later, pour the soy extract into a separate pan through a sieve and boil slowly over medium heat;
• remove the sauce from the hob and immediately fill it with vegetables;
• then roll up the jar or cover with a plastic cap;
• cool the pickles and refrigerate for a short two weeks;
• after two weeks, Korean-style garlic is ready.

The stock can be stored for half a year.

So they salted vegetables in the Soviet Union, for sure our grandmothers remember this recipe:

• clean the vegetables and, splitting into cloves, fold them into a sterile container;
• scald the onion cloves in a jar, drain the boiling water;
• pour blanched with icy distilled water and leave to cool for an hour and a half;
• until the garlic cloves are cooled, we prepare pickles: dissolve in boiling water (taking into account evaporation one liter) fifty grams of salt and the same amount of sugar, remove from the burning burner and only after the solution has cooled down a little, add 100 ml of 9% vinegar and stir ;
• Pour hot marinade jar with pickle 1.5 cm to the edge;
• cover the can with a metal lid and roll up;
• in a month the classic recipe from the 60s is ready!

Now we will talk about not the most popular, but no less decent form of pickling garlic.

It can be said that the dry method of salting vegetables is very undervalued, because it is rarely used in modern life. However, few people know that this method is the easiest and fastest option to preserve vitamins and active nutrients, leaving the vegetables themselves almost intact and fresh.

Eating an onion with whole bread, as many people like it, will only happen when the onions are pickled with whole heads or teeth not peeled from the husk - only in this way nothing will be salted and will turn out to be really edible and appetizing.

Vegetable marinated in a dry way, can last for a long 7-8 months, without losing its own healing properties.

However, usually spiced dry pickled onions are most often used as spicy spices or garnish decorations, but not as an independent dish.

In this method of marinating rarely used any components other than salt and, in fact, a vegetable. Yes, and the recipes of such salting are very few and they differ only in the methods of preparation:

Consider the step by step recipe:

• a layer of coarse-grained table salt is carefully poured inside the treated boiling water and dried jar;
• on top of the salt there is a layer of medium-sized garlic heads;
• a layer of salt is poured out again, filling up the gaps between the heads;
• again a series of garlic bulbs;
• the ritual is repeated until the vessel is filled;
• with full and dense filling of the container - close tightly with any suitable lid in diameter and leave in a place where the sun's rays do not fall for a month;
• month, and garlic heads dry salted ready.

Instruction:

• the treated and cleaned plant is chopped or cut into pieces of the size and shape you need;
• based on one hundred grams of product, add three hundred grams of fine salt, although you can reduce the amount of salt;
• mix the mixture thoroughly, you can add seasoning to your taste;
• tightly fill the jar with garlic mixture literally to the brim;
• cover the jar with a plastic lid and place it in a dark, ventilated, cold room;
• in a day marinade of dry salting is ready.

Can be used as a salad dressing or side dish to give it a spice.

Step by step preparation:

• wash young green arrows collected from the garden bed thoroughly in cold water;
• trim the lower parts of the stems and tops;
• chop the arrows into 3–4 cm pieces and leave for 15–20 minutes on the cutting board;
• until the juice starts to stand out from the fresh arrows, you need to prepare a mixture of salt and black pepper at the rate of 40% of the mixture at 60% wild garlic, but you can slightly change the proportion to your taste;
• Mix together a mixture of salt and pepper and arrow onions in a deep bowl, and then tightly fill this mixture with a sterile jar and close with a metal lid;
• remove the vessel in the cold for seven days;
• a week later, garlic arrows or, as they are called by the people, ramson, are ready.

Talking about the benefits and harms of this vegetable garden and wild culture can be very long. This vegetable has a long history and is mentioned before the beginning of chronology. There are many varieties and only a little more than a hundred can be grown in an apartment! Only a few recipes for pickling and pickling have been listed, but there are infinitely many options for how it can be cooked.

How to pickle garlic, can be seen in the next video.