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There are many ways to store peeled garlic and enjoy its amazing taste all through the long winter. Both the heads and arrows of this amazingly useful plant are used. They are stored in the most diverse form – canned, dried, poured with marinade, ground. You just have to choose which of the methods seems to you the most delicious.
Before storing peeled garlic, you must carefully read the recipe or instructions. If the conditions of preparation or storage are not observed, the product may deteriorate, turn sour or become moldy. It cannot be used in this form. Remember that only the head cleaned of dirt is subject to storage. The teeth must be peeled.
Various ways to store garlic
In a refrigerator
Storing garlic in the refrigerator involves a few key points:
- only whole, not rotten cloves are selected for storage.
- from time to time, jars must be inspected, check the cloves for appearance. If mold appears on them, it should not be eaten.
To decide how to store garlic in the refrigerator, you need to know that it begins to deteriorate without fresh air. That is, it is best to put it in paper bags and put it a little further from other products, as they can absorb the smell of garlic.
Some housewives are wondering: is it possible to store garlic in the refrigerator in frozen form. Undoubtedly yes. As a container, foil, food containers or a plastic bag are suitable. Garlic in them we place peeled, not rotten. After removal, garlic cloves should not be dipped in hot water to defrost. It is recommended to keep them at room temperature for several hours.
In banks
On the forums, you can often read such phrases: “I store my harvest in jars. This method is the most effective and allows you to have a fresh and healthy product on hand even in deep winter. This method was used to keep the harvest fresh until spring even by our grandmothers.
First you need to prepare the banks. They are thoroughly washed and dried.
Heads are cleaned. If desired, you can lay them in jars as a whole, however, much more will enter the container in slices.
Vegetable or any other oil is poured into jars under the very lids and sent to a dark place. Preserved in this way, garlic will not lose its beneficial properties for a long time. In addition, the oil itself will gradually become saturated with its aromas and can be used to prepare various dishes.
in salt
Many housewives do not like to store peeled garlic in the refrigerator, due to the fact that other products can be saturated with its smell. You can suggest they use salt as a preservative. To do this, take any container that is suitable in size. It can be either a food container or a jar. The bottom of the container is covered with salt. Then lay out the garlic, peeled, but in the peel. Fill the container with salt so that the heads are completely covered with it.
As garlic salt
Another way that can be classified as original is garlic salt. It is made as follows: clean slices are dried and then ground using a blender or coffee grinder. The result should be a powder that is mixed with salt. If desired, add dry herbs such as basil, parsley, dill. It’s also a good idea to add pepper. All the ingredients are mixed, a set of spices is obtained, perfect for fish and meat dishes.
As garlic puree
After we have cleaned the slices, we send them to a special press. If not, you can use a regular blender. The task is to get some kind of gruel or mashed potatoes. Then mix it with olive oil. With this method, not only the useful properties of the product are preserved, but its color and smell. The only drawback of this option is the short shelf life of mashed potatoes. In general, it can be used for no longer than two weeks.
In wine marinade
You can store garlic in wine. Wine must be dry, whether red or white. It is better to use young garlic. In addition, the bottle must be selected so that the product can be easily removed from it. The number of garlic cloves is about half of the volume of the container. The rest should be wine. If using wine seems too expensive for you, use natural vinegar. Although in this case the taste is somewhat sharp and sharp.
Various recipes for storing garlic arrows
There are no less useful vitamins in the arrows of this plant than in the head itself. From them you can get a great snack or seasoning. Here are some delicious recipes for any holiday table.
Garlic sprouts marinated without vinegar
It is worth mentioning right away that citric acid is used as a preservative here.
Used ingredients.
- Citric acid – half a teaspoon.
- Young arrows – 1 kg.
- Water – 1 l.
- Salt – 2 – 2,5 tbsp. l.
- Sugar – 10 st. l.
- Tarragon greens – 30 gr.
To prepare the arrows of garlic, they are first thoroughly washed and dried. You can not store them for a long time after collection – therefore, as soon as the shoots are collected, it is immediately necessary to start conservation.
- Peeled shoots are cut into pieces, they must be made approximately the same length. Usually it is 4-7 cm.
- Add tarragon greens to them, also washed.
- We put on fire, blanch for about a minute.
- The mass is sent to a sieve so that the water is glass.
- Banks are sterilized, arrows with greens are tightly placed in prepared containers.
We prepare marinade:
We put water on the fire, after it boils, put citric acid, sugar and salt into it. Boil for 2-3 minutes. Pour jars with hot marinade.
Let the arrows cool in the jars turned upside down, then send them to the refrigerator. Although they keep well at room temperature.
Pickled garlic arrows
For the preparation we need:
- 2 kg. cleared arrows.
- 1,6 l. water.
- According to 10 st. l. sugar and salt.
Thoroughly wash all utensils that will be used to prepare the dish. As in the previous recipe, we start by cutting the arrows into pieces. We put them in banks.
We prepare the brine. It is very simple to make it: add salt and sugar to the water, boil for a few minutes. We cut a piece of fabric along the neck of the jar, put it, and place oppression on top. We select the heaviest oppression. The fabric should be completely covered with garlic pickle. For about a month, the product will ferment in a cold place. Then it will be usable.
Kvasim garlic arrows with vinegar
Different housewives give different advice on how to properly store garlic. In any case, when using vinegar, there is less chance that your product will go bad.
In the following recipe, the calculation of ingredients is given for a 700-gram jar.
- arrows of peeled garlic – 600-700 gr.
- water – 1,5 tbsp.
- dill – 2-3 branches.
- vinegar – 20 ml. 4% or 10 ml. 9%.
- salt – 2 tsp.
Blanch the shoots pre-cut into pieces in boiling water for no more than 5-6 minutes, so that its beneficial properties are preserved in the garlic.
We take it out of the water, put it on a sieve so that it stacks.
We put the dill down the jars, we place arrows on top of it.
We are preparing the brine, in which the garlic will be stored all the long winter. To do this, boil water with salt diluted in it, add vinegar at the end.
We fill the container and put oppression on top. The shelf life of this product is very long.
Features of storing garlic in different forms
The shelf life of garlic harvested in different types may be different.
In a purified form in salt, flour, sawdust, it will be stored for no more than 5-6 months.
If you grind cloves, then you can use them no more than 2 months after harvesting.
If you have learned how to store garlic in the refrigerator and have chosen this method, then remember that only 3 months such a product will be usable.
Garlic is added to many dishes, so it is very important to have fresh and fragrant cloves even in winter. Whatever storage method you choose, follow all the rules and the result will amaze you.
