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There are many ways to store peeled garlic and enjoy its amazing taste throughout the long winter. Both the heads and arrows of this amazingly useful plant are used. They are stored in a wide variety of forms - canned, dried, poured with marinade, ground. All you have to do is choose which method seems most delicious to you.
Before storing peeled garlic, you must carefully read the recipe or instructions. If preparation or storage conditions are not followed, the product may deteriorate, turn sour or become moldy. It cannot be used in this form. We remember that only the head that has been cleaned of dirt can be stored. The cloves must be peeled.
Different ways to store garlic
In a refrigerator
Storing garlic in the refrigerator involves several basic points:
- Only whole, not rotten cloves are selected for storage.
- From time to time the jars need to be inspected, the cloves checked 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 an influx of fresh air. That is, it is best to put it in paper bags and put it a little further away from other products, as they can absorb the smell of garlic.
Some housewives wonder whether it is possible to store frozen garlic in the refrigerator. Undoubtedly yes. Foil, food containers or a plastic bag are suitable as containers. We place the garlic in them, peeled and not rotten. Once removed, garlic cloves should not be placed in hot water to defrost. It is recommended to keep them at room temperature for several hours.
In banks
On forums you can often read the following 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.” Our grandmothers used this method to keep the harvest fresh until spring.
First you need to prepare the jars. They are thoroughly washed and dried.
The heads are cleaned. If you wish, you can put them whole in jars, however, much more will fit into the container in slices.
Vegetable or any other oil is poured into the jars right up to the lids and sent to a dark place. Garlic preserved in this way 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 its smell can permeate other products. You can encourage them to use salt as a preservative. To do this, take any container of suitable size.This can be either a food container or a jar. The bottom of the container is covered with salt. Then lay out the garlic, cleaned of dirt, but with its peel on. Fill the container with salt so that the heads are completely covered.
As garlic salt
Another method that can be classified as original is garlic salt. It is made as follows: clean slices are dried and then crushed 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 ingredients are mixed to create a set of spices that is perfect for fish and meat dishes.
As garlic puree
After we have cleaned the slices, we send them to a special press. If you don't have one, you can use a regular blender. The task is to get some kind of gruel or puree. Then mix it with olive oil. With this method, not only the beneficial properties of the product are preserved, but also its color and smell. The only drawback of this option is the short shelf life of the puree. In general, it can be used for no longer than two weeks.
In wine marinade
You can store garlic in wine. The wine must be dry, no matter whether it is 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 approximately half the volume of the container. The rest of the space should be taken by wine. If using wine seems too expensive for you, use natural vinegar. Although in this case the taste turns out to be somewhat sharp and harsh.
Various recipes for storing garlic arrows
The arrows of this plant contain no less useful vitamins than the head itself. They make a great appetizer or condiment. Here are some delicious recipes for any holiday table.
Garlic arrows, marinated without vinegar
It’s worth mentioning right away that citric acid is used as a preservative.
Ingredients used.
- Citric acid - half a teaspoon.
- Young shooters – 1 kg.
- Water – 1 l.
- Salt - 2 - 2.5 tbsp. l.
- Sugar – 10 tbsp. l.
- Tarragon greens – 30 gr.
To prepare garlic arrows, they are first thoroughly washed and dried. You cannot store them for a long time after collection - therefore, as soon as the shoots are collected, you must immediately begin preservation.
- The peeled shoots are cut into pieces; they must be made of approximately the same length. Usually it is 4-7 cm.
- Add tarragon greens, also washed.
- Place on the fire and blanch for about a minute.
- The mass is sent to a sieve to drain the water.
- The jars are sterilized, the arrows with greens are placed tightly in prepared containers.
Preparing the marinade:
We put water on the fire, after it boils, add citric acid, sugar and salt. Boil for 2-3 minutes. Fill the jars with hot marinade.
Let the arrows cool in the jars turned upside down, then put them in the refrigerator. Although they keep well at room temperature.
Pickled garlic arrows
To prepare we will need:
- 2 kg. cleaned arrows.
- 1.6 l. water.
- 10 tbsp. l. sugar and salt.
Thoroughly wash all utensils that will be used for preparing the dish. As in the previous recipe, we start by cutting the arrows into pieces. We put them in jars.
Prepare the brine.It’s very simple to make: add salt and sugar to water and boil for a few minutes. We cut a piece of fabric along the neck of the jar, place it, and place pressure on top. We select the heaviest oppression. The fabric should be completely covered with garlic brine. The product will ferment in a cold place for about a month. Then it will be ready for use.
Kvasim garlic arrows with vinegar
Different housewives give different advice on how to properly store garlic. Either way, using vinegar is less likely to spoil your product.
The following recipe calculates the ingredients for a 700 gram jar.
- arrows of peeled garlic – 600-700 gr.
- water – 1.5 tbsp.
- dill – 2-3 sprigs.
- 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 the garlic retains its beneficial properties.
We take it out of the water and place it on a sieve to drain.
We place the dill at the bottom of the jars and place arrows on top of it.
We prepare the brine; the garlic will be stored in it throughout the long winter. To do this, boil water with salt diluted in it, and add vinegar at the end.
Fill the container and put pressure on top. The shelf life of such a product is very long.
Features of storing garlic in different forms
The shelf life of garlic harvested in different types may vary.
In purified form in salt, flour, sawdust, it will last no more than 5-6 months.
If you grind the cloves, 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 such a product will be usable for only 3 months.
Garlic is added to many dishes, so it is very important to have fresh and aromatic cloves even in winter. Whatever storage method you choose, follow all the rules and the result will amaze you.
