For many centuries, garlic has been very popular due to its unique qualities. This vegetable is considered a real natural medicine. Therefore, regular consumption of the product will be an excellent prevention of the development of various diseases. However, it is not always possible to enjoy fresh garlic. In this case, it can be prepared for future use and consumed regardless of the season.

Effects on the body

1. It's no secret that the product in question has a lot of positive qualities. Therefore, its systematic consumption has a beneficial effect on the nervous system. This is due to the fact that vitamin B1 is present in the raw material. It is this enzyme that contributes to the normal functioning of the entire nervous system.
2. In addition, vitamin B1 is involved in the breakdown of glucose. Due to complex metabolic processes, the brain is saturated with the necessary energy. Also, many people know that garlic is excellent at fighting infectious diseases. The active composition acts as a natural barrier against all kinds of viruses.
3. The positive effect is achieved due to the combination of essential oils, phytoncides and various plant compounds. Also, regular consumption of raw materials will be beneficial for joints and liver. A sufficient amount of sulfur in the product is responsible for this. Such a substance is actively involved in the production of methionine. It is this enzyme that prevents serious diseases in the cartilage tissue.
4. In the culinary industry, garlic is used not only to add savory flavor to foods, but also to aid digestion. The fact is that the vegetable in question helps the body produce bile better when eating heavy and fatty foods. As a result, the digestion of food is much easier and more comfortable.
5. Such a vegetable can be regularly consumed even as a preventive and general tonic. The presented raw materials are saturated with magnesium, copper, beta carotene and various vitamins. It is in such a useful "cocktail" that the human body needs in the off-season.
6. The product is an excellent prophylactic agent against stroke and heart attack. If you systematically include garlic in your diet, it can reduce blood clots and reduce blood viscosity. In any case, as a preventive measure, it is recommended to eat no more than 2 slices of a vegetable every day in the absence of contraindications.

Effects on the body during pregnancy and lactation

1. Every girl knows that while carrying a baby and breastfeeding, you need to carefully monitor the diet. At the same time, so that this does not negatively affect the baby, you have to give up many products.
2. Unfortunately, for some women, garlic is also banned. However, recent studies have confirmed that you should not completely refuse such a vegetable. If the product is contained in a small amount in dishes, then the body will have an extremely positive effect.
3. The advantage of this vegetable is that it is loaded with folic acid. It is this enzyme that is fully involved in the active development of the fetus. In addition, a sufficient amount of vitamins helps the fair sex to avoid the development of vitamin deficiency and problems with the cardiovascular system.
4. The presence of magnesium in sufficient quantities helps to reduce the tone of the uterus. An abundance of calcium strengthens bone tissue in both mother and baby. With reasonable consumption of garlic, blood pressure is restored within normal limits. In addition, the vegetable copes with high cholesterol.
5. Most of the fair sex in the last months of bearing a baby and after childbirth are faced with an unpleasant problem in the form of varicose veins. Due to the slowed down blood flow, blood clots begin to form. The active composition of garlic helps to thin the blood. The product resists blood clots.
6. In addition, the systematic consumption of raw materials will be an excellent prophylactic agent in the midst of the season of colds and infectious diseases. In ancient times, such a vegetable was called a natural antibiotic. Active enzymes prevent the penetration of various viruses into the human body. It is enough to eat only 1 slice of the product per day.

Impact on the child's body

1. The positive effect of such a vegetable on the body is simply undeniable. Indeed, even with a cold, the timely consumption of the product can prevent the further development of the disease. Therefore, if a child regularly eats garlic, his immunity will be strong.
2. The advantage of such raw materials is that it has bactericidal, anthelmintic, expectorant, anti-inflammatory and antimicrobial properties. Therefore, various folk remedies based on vegetables will help to cope with many diseases.
3. In addition, raw materials have a positive effect on appetite, improving digestive functions. The active compounds have a calming effect on the intestines. Along with this, the protective functions of the body increase.
4. Please note that the product must not be included in the children's menu for children under 1 year old. A fragile stomach simply cannot digest such a vegetable. Also, do not give it to babies with stomach problems, kidney problems and epileptic seizures.
5. As soon as your baby is over 1 year old, start incorporating foods into various meals. Up to 4 years of age, the daily portion should not exceed half of the wedge. It is best to give such a vegetable no more than 3 times a week. Sometimes garlic provokes dermatitis and problems with the activity of the heart muscle in babies.

Dry salting

1. Peel 1 kg. heads of garlic from all that is superfluous. Moreover, they do not need to be disassembled into slices. If you've washed them, dry them. Place on paper towels and let sit for a while. Sterilize the glass container at the same time.
2. Place a small amount of salt on the bottom of the jars. Next, alternate it with layers of garlic. Fill all containers in this way. Seal with capron and store in the cold. In this form, the shelf life of the product can be up to 2 years.

Weak salting

1. Prepare the product using classical technology and divide it into wedges. Send to sterilized jars. Fill up with dill umbrellas, currant leaves and horseradish. In parallel, start preparing the brine.
2. Cook it from 1 liter. water, 80 gr. salt and 15 peppercorns. Wait until it cools down a little. Pour the brine into a container and seal with nylon. Wait for the container to cool completely. Send the workpiece to the cold for 1 week.
3. After a specified period of time, the garlic will be ready for tasting. If the can is not opened, the shelf life of the product in this form will be about 3 months. If you want the vegetable to last longer, blanch it before salting.
4. To do this, just throw the garlic into a saucepan and pour boiling water over it. Leave the product on for a few minutes. Otherwise, when you open the can, the blank must be consumed within a week. Therefore, it is recommended to use containers with a volume of no more than 1 liter for salting.

With currant juice

1. Consider, according to the recipe presented, you can salting the vegetable in whole or in separate slices. If you decide to carry out the procedure with whole heads, then you need to remove all unnecessary from them and cut off the bottom. Soak the raw material in cold water for about a day.
2. When harvesting slices, it is recommended to clean and blanch them. Next, start preparing the brine. Cook it from 0.7 liters. water, 0.1 kg. granulated sugar, 0.3 l. currant juice and 70 gr. salt. Cool the composition a little and fill it with 2 kg. garlic.
3. The components are best placed in a container of sufficient volume with an enamel coating. It makes almost no difference what kind of currant you choose. Cover the container with the contents and install the press.
4. Store the container in a cool place for 20 days. Keep the workpiece in the refrigerator, also under pressure. The vegetable must be in the marinade at all times. Use garlic as directed if needed.

With beet juice

1. The processing and completely preparatory process of the product in question is exactly the same as described in the previous recipe. As for the storage conditions, they do not change in any way. The difference in the recipes is that it uses less granulated sugar. In addition, the brine is boiled in water.
2. Boil in 0.7 liters. water 50 gr. sugar and 70 gr. salt. Pour 0.3 l into warm brine. freshly squeezed beet juice. Pour the prepared 2 kg with liquid. garlic. As a result, the vegetable will acquire not only an unusual color, but also a rather pleasant, unusual taste.

In Georgian

1. It is noteworthy that the recipe in question has been successfully practiced in the Caucasus for quite a long time. Due to its unusual taste, the product has earned everyone's attention. To achieve this, you need to follow simple instructions.
2. Dry 20 whole and young garlic heads outdoors for about half a month. Then remove the top layer of husk and long tails. Carefully cut out the bottom. You shouldn't damage the vegetable wedges.
3. Send the heads to a container with cool water. Leave the raw materials to infuse throughout the day. Prepare 1 liter of brine in parallel. water and 40 gr. salt. Pour the soaked garlic with the prepared and chilled liquid. Leave it on for 3 weeks. Change the brine every day.
4. Cook a 1 liter marinade. water, 120 gr. granulated sugar, 3 stars of cloves and 10 peas of various peppers. At the end of cooking, pour in 120 ml. grape vinegar. Filter and cool. Transfer the vegetable to sterile jars and pour in the marinade.
5. Cover the containers with gauze and store in the cold for 2 weeks. Drain the liquid into a separate container. Pour 1 liter over the garlic. grape juice. Wait 1 week and drain it. Pour in the marinade again and put the garlic in the cold. Taste after 1 week.
6. This piece is famous for its extraordinary taste. At the same time, pleasant notes of pungency are felt. You can also taste the hints of wine and fruit. The finished product in question can be used as a stand-alone snack. Garlic is traditionally served with meat dishes. The shelf life in the cold is six months.

Garlic can be classified as a unique vegetable. However, do not forget that it is toxic. When overeating a product, you can face a number of specific problems. Therefore, do not overuse raw materials.

Video: how to salt garlic correctly

Garlic, in its various varieties, types and forms - cloves, heads, feathers - is very beneficial for health, namely immunity. Of course, this is a truth known to everyone, garlic is the best and most effective of herbal medicines that nature gives us to prevent colds and viral diseases, as well as prevent 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 decoration for a meal, or even a full-fledged independent dish. It can be consumed in different forms - eaten fresh, added to preservation or salted.

Vegetable properties

Garlic in each of its varieties is a perennial sowing seedling (herb) originating from the onion plant family, because its Compositae plant bulb 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. Its flowering is also very interesting and beautiful: pale green flowers blooming into a complex, almost spherical umbrella, consisting of small but variegated bright bulbs.

Ancient, unpretentious in its care, and therefore a well-known plant and onion culture among different nationalities around the globe. Has a spicy-pungent taste and the usual tickling nose smell associated with a mixture of sulfides-organic salts.

Leaves, arrows, and even flowers are also edible, but, nevertheless, they are eaten mainly only in young emerging vegetables. And, of course, the roots of the plant, cut off immediately, and the thin protective husk of the onion-cloves, removed during cleaning, are not consumed in the meal. However, absolutely all components of garlic, even flowers, have a spicy-garlic aroma that characterizes onion varieties.

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

• Going deeper into history: Pythagoras considered garlic to be 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 then in ancient Roman: garlic was boiled in salty liquid with balsams, mixed with other medicinal herbs and used as an antiseptic and healing pharmaceutical agent.
• Garlic and opium extract were the uniform and main medicines in the era of Ancient Greece and Rome: opium was extracted from poppy dew, mixed with garlic pomace and added to drinking.
• Previously, it was believed that the aroma of garlic was wary of evil spirits and undead, therefore, braids with dried garlic bulbs were considered a fetish-talisman in many villages among various peoples.
• The ancient Greeks and Romans believed that this root vegetable multiplies strength, strengthens a healthy spirit in the body of a warrior, and helps with almost all ailments. In this regard, he, of course, was included in the marching diet of the legionary warriors.

Benefit

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

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

• Fiber (the main dietary aid);
• Proteins (maintain the balance of hormones in the body);
• Fats (carry out the process of correct gas exchange in the blood);
• Carbohydrate (a fast carbohydrate that allows you to restore strength and vigor as soon as possible);
• Ash (removes toxins);
• Organic acid (the well-known "ascorbic acid" - supports the immune system);
• 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 conducted by American professors from the Research Institute of Oncological Diseases highlighted the fact that fresh garlic is extremely useful 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 is sometimes used for asthma. A vegetable is also considered an excellent remedy for forgetfulness. And in folk medicine it is used for partial paralysis of the face and in the treatment of many neurological diseases.

A young and green vegetable is beneficial for diseases of the articular system of the body.

Garlic, again, is good for both gums and teeth, only baked or oven-dried.

The bulbs of this culture, especially the Eastern European varieties, are known for seasoning first courses with them, 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.

The immune and anti-inflammatory properties of this plant are absolutely known., in particular, it helps to prevent the possibility of contracting influenza and other seasonal viral infectious diseases.

Harm

It is absolutely forbidden to eat garlic in any form for patients suffering from stomach ulcers or gastritis! The vegetable is known for the fact that some of its elements contribute to greater activity of the liver and stomach, which can, 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 of 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 for those who have problems with urination - it still contributes to the formation and increase of kidney stones. And it is absolutely certain that the bulbs are harmful and even dangerous for use in food when hemorrhoids worsen!

It is important to know that an excess of this vegetable in the diet contributes to epileptic seizures in patients.

Patient surveys show that excess young garlic causes symptoms such as headaches and distracted attention due to its low, but still content of toxic substances and organic poison.

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

Salting rules

As already mentioned, garlic in the correct and healthy condition can be preserved in only two ways: drying and salting. But not a single modern apartment has the conditions for such drying of food that both vitamins and taste are preserved. The capricious onion culture will either begin to wither or rot altogether. Therefore, our option is salting.

But you also need to be able to salt! Some conditions must be met:

• only fresh, not wilted, no bruises and not sprouted heads are suitable for salting;
• it is better if the garlic is a little unripe - this will not affect the taste in any way;
• before pouring the product with brine or pouring them with salt, it is necessary to prepare them correctly: regardless of the recipe, you need to peel the bulbs from the husk and cut off the spoiled places.

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

• two or three liters when pickling whole heads of garlic;
• one liter is perfect for salting inflorescences-cloves;
• one and a half liters will come in handy for salting chopped and chopped vegetables.

Most people believe that garlic should be pickled with hot, boiled brine, or even pasteurized. In no case should this be done, because if in the first version the vegetable is undercooked, then in the second case it will be overcooked and completely lose all its taste and useful qualities.

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

After salting in one way or another, you should immediately close the container with a plastic lid. Do not use metal, as it will significantly shorten the shelf life of the pickle. The container itself should be protected from direct sunlight and overheating, and therefore it is better to remove the salted product in a place where the sun's rays do not penetrate - in the basement or cellar. And if there are no such places, then we put them in the refrigerator.

The ways

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

Any of the methods described below will help preserve the beneficial properties for 7-8 months if the garlic is salted correctly. Of course, you can buy already prepared canned pickle in the supermarket, but it is much more pleasant to prepare your own lightly salted stock for a long winter at home.

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

Let's consider two types of salting.

In brine

Salting garlic in brine for the winter, you can expect that by the cold there will be a delicious vitamin harvest, full of benefits. 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.

Pickled garlic "in Armenian"

An incredible spicy snack that doesn't require any high skill. You just need patience. Harvesting and pickling is a characteristic feature of the Armenian people: only in their national cuisine is there such an abundance of ways to prepare pickles.

Here's the recipe for this wonderful dish:

• peel a freshly dug vegetable without cutting off the roots, and place in a place where direct sunlight does not fall, dry for the next fifteen days;
• after cutting off the roots and processing, put the inflorescences-bulbs in a large bowl or saucepan with ice-cold distilled water, and then set aside for another day, covering with a napkin;
• drain the water and pour a solution instead of the liquid: one liter of water and 50 g of salt;
• Empty the old saline solution every 24 hours and replace it with a new one for three weeks;

• after three weeks, drain the salt solution, pour the marinade into a vessel with garlic: salt water, sugar, grape vinegar and spices;
• close the throat of the container with thick gauze and leave again for two weeks;
• after a week, strain the marinade into a separate container and send it to the refrigerator for seven days;
• immediately after draining the marinade, pour the pickling with natural light-grade grape juice for a week;
• after a week, pour out the juice, and then pour the chilled marinade into the ambassador;
• after 5 days the garlic "in Armenian" is ready.

Korean style garlic

A spicy snack for both meat and fish dishes. Korean cuisine is mostly made up of spicy and spicy delicacies, so this recipe will show you how to make such a simple side dish with a twinkle:

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

The workpiece can be stored for six months.

This is how vegetables were salted in the Soviet Union, our grandmothers probably remember this recipe:

• peel the vegetables and, dividing them into cloves, fold into a sterile container;
• scald the cloves of the onion plant in a jar, drain the boiling water;
• pour cold distilled water into the blanching and set aside to cool for an hour and a half;
• while the cloves of garlic cool down, prepare a pickle: 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% wine vinegar and stir ;
• pour a jar of pickles with hot marinade 1.5 cm to the edge;
• cover the jar with a metal lid and roll up;
• in a month, the classic recipe from the 60s is ready!

Keep in mind that these are not the only options for pickling in a jar or other container. You can experiment with the ingredients, seasonings, varieties, types of blanching, and pickling times.

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

Dry ambassador

We can say that the dry method of salting vegetables is very underestimated, because it is rarely used in modern life. However, few people know that this particular method is the easiest and fastest way to preserve vitamins and active nutrients, leaving the vegetables themselves practically intact and fresh.

But there is a nuance: garlic salted in this way will not always be able to be eaten the way you want it.

Eating a whole onion with bread, as many people like it, will only work if the bulbs have been salted with whole heads or cloves, not peeled from the husk - only in this way nothing will be oversalted and will be really edible and appetizing.

A dry pickled vegetable can be stored for a long 7-8 months, without losing its own healing properties.

However, usually dry salted spicy bulbs are most often used as a hot spice or garnish for garnish, but not as an independent dish.

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

Dry salting of garlic heads

Consider a step-by-step recipe:

• a layer of coarse-grained table salt is carefully poured into a can, treated with boiling water and dried;
• a layer of medium-sized garlic heads is formed on top of the salt;
• a layer of salt is poured out again, replenishing the gaps between the heads;
• a row of garlic bulbs is laid out again;
• the ritual is repeated until the vessel is filled;
• with full and tight filling of the container - we close it tightly with any lid of a suitable diameter and leave it in a place where the rays of the sun do not fall for a month;
• a month, and dry salted garlic heads are ready.

Dry salting of garlic in chunks

Instructions:

• the processed and peeled plant is chopped or cut into pieces of the size and shape you need;
• per one hundred grams of the product, add three hundred grams of fine edible salt, although you can reduce the portion of salt;
• mix the resulting mixture thoroughly, you can add seasoning to your liking;
• Fill the jar with the garlic mixture tightly, literally to the brim;
• cover the jar with a plastic lid and place in a dark, ventilated, cold room;
• in a day, the dry salted marinade is ready.

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

Arrows of dry-cured garlic

Step by step cooking:

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

You can talk about the benefits and dangers of this vegetable garden and wild culture for a very long time. This vegetable has a long history and has been mentioned even before the beginning of the chronology. There are many varieties and only a little more than a hundred of them can be grown in an apartment! Only a few recipes for pickling and pickling have been listed, but there are endless options for how you can still cook it.

You can see how to salt garlic correctly in the next video.

Pickling is one of the types of canning vegetables, during which lactic acid is formed (it is a natural preservative). Pickled vegetables have a high nutritional value, they have a beneficial effect on the gastrointestinal tract, destroy harmful bacteria, increase immunity and prevent infectious diseases.

IMPORTANT! If you have diseases associated with increased acidity of the stomach: gastritis, stomach ulcers, gastroduodenitis, then you are strictly prohibited from eating pickled vegetables.

Benefit

Pickled garlic has the same amount of beneficial properties and vitamins as a fresh vegetable. It remains crisp but loses its unpleasant and pungent odor after being consumed.

Trace elements contained in garlic:

• sodium;
• calcium;
• iron;
• phosphorus;
• magnesium.

In addition, it has a high content of vitamins: B, C, D, P. They contribute to the normalization of the nervous system, protect the body from viruses and bacteria, and help get rid of many diseases. The benefits of this vegetable crop cannot be overstated. Especially in autumn and winter, when the body is prone to various diseases, it is very useful to use garlic for prevention.

Useful properties of pickled garlic for children:

Most children, when consuming dry garlic, complain about its unpleasant smell and taste. Thanks to fermentation, these negative effects are lost, and the child will be happy to take this product with food.

In ancient Rome, gladiators ate several cloves of pickled garlic every day, thanks to this, they had strong immunity, they were always brave and courageous.

Useful properties of pickled garlic for the elderly:

• strengthens bones, prevents fractures;
• the risk of developing stomach cancer decreases;
• the risk of heart attacks and strokes is reduced;
• bile secretion improves;
• the work of the pancreas and thyroid gland is normalized;
• the aging process of the body slows down.

REFERENCE! Even a healthy person should regularly take garlic, because daily stress, unhealthy lifestyle and unhealthy diet will make themselves felt with age.

Recipes: how to ferment and salt at home?

At this stage of time, there are numerous recipes for pickling garlic, each of which makes the presented product unique in its own way.

In armenian

To prepare this recipe, you need the following ingredients:

Having prepared the food, you can start cooking sauerkraut:

1. Peel the heads of young garlic, cut off the bottom with roots, wash well.
2. Place the heads tightly in a jar (you can either whole or in separate cloves).
3. Prepare a 1: 2 marinade. Take 0.5 L of water for 1 L of apple cider vinegar, stir and add about two tablespoons of rock salt.
4. Stir the marinade until completely dissolved and pour into a jar of garlic.
5. After a few days, pour a fresh, identical marinade into the jar.
6. Do this within 40 days.
7. For the last time, pour 1 liter of water, half a tablespoon of rock salt and vinegar into the jar.
8. Store in a dark place.

The delicacy will be ready by September.

Whole heads as on the market

The following products are required for cooking:

Having prepared the products, you should follow these steps:

1. Put a pot of water on the fire. Boil.
2. Add salt (about two tablespoons) and stir until completely dissolved.
3. Place in a cool place to cool the solution.
4. Remove the excess husk from the heads of garlic and put them tightly in jars. You also need to add a little horseradish leaves, allspice, a piece of hot pepper.
5. Fill the jars with chilled solution and put them in a cool place for 3 weeks.
6. If necessary, periodically add boiled water to the brine.

After three weeks, the garlic is ready. In this form, it can stand with you for several months. If you want to increase the shelf life, then it can be preserved. But before that, you need to pour new brine into the jars.

With beets

To prepare this recipe, you need the following products:

Having prepared the products, you can start preparing the recipe:

1. Peel the garlic heads. Dip the vegetable in boiling water for 1 minute. After a while, pour cold water over it.
2. Cut the beets into thin slices.
3. Pack beets and garlic tightly in jars, alternating between them.
4. Place a 1L pot of water on the fire along with salt, sugar, black pepper and cloves.
5. Remove the solution from heat and pour 100 ml of vinegar into it.
6. Pour marinade into jars and place in a cool, dark place.

The product will be fully ready in three days. If you want to preserve it, you should sterilize the jars in hot water.

With other ingredients

You can also cook garlic with cabbage and carrots. The cooking technology is similar to the previous recipes.

How to save for the winter?

To keep the delicacy as long as possible, it is necessary to keep it in the dark and constantly maintain a cool temperature. This is best done in a cellar. Before twisting, the cans must be disinfected in hot water.(at least 5-10 minutes) so that there are no excess bacteria in them. Banks must be tightly screwed so that no air gets into them.

You can also store garlic at room temperature.

ATTENTION! Sometimes garlic stored at room temperature can change its color. You should not be afraid of this, because such changes will not harm you. However, if you still want to avoid this, then try to use an exclusively young variety of garlic grown in your own country house, and not bought in a store.

Dish options

Tinned garlic is one of the best snacks and is ideal for almost any meal. This delicacy has excellent taste and is best combined with meat and fish dishes. It is quite often practiced to add sauerkraut to various salads.

Garlic is great for preventing viral diseases, strengthening the immune system and the body as a whole, which is very important in cold seasons. However, a positive result from taking it with food can only be achieved if it is regularly consumed in small doses.

Watch a video recipe for pickling garlic for the winter:

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Now is the time to salt the garlic while it is still very young)

Many people know that garlic, as a seasoning, is simply irreplaceable, because it has a wonderful unique taste and aroma. In addition, garlic is very beneficial because this vegetable has antifungal and antimicrobial properties. It is a pity that in the conditions of an apartment, without having at hand, for example, a cellar, it is almost impossible to preserve garlic for a long time. The way out is simple - you need to salt it.

How to salt the heads of garlic?

You can salt garlic in different ways, there are several ways, each of which deserves your attention. Surprisingly, salting allows garlic not only not to spoil, but also to retain all its beneficial properties for eight months. This can neither please those who monitor their health and the state of immunity, as well as those who are not indifferent to spicy, mouth-watering dishes with the addition of garlic.

In order to pickle garlic with whole heads, you will need:
- about 300 grams of salt;
- 1 kilogram of garlic heads.
If you decide to use this method, then keep in mind that the heads of garlic are not peeled with it. All you need to do is simply remove all roots and excess damaged scales with a knife. Prepare a suitable jar in advance, its volume will depend on the amount of garlic you would like to cook. At the bottom of your container you need to pour a small layer of salt, and put the heads of garlic on top of it. Now you will need to fill in all the gaps between the laid out heads with salt, and then make the next layer. As a result, it turns out that all the garlic heads are completely in salt, while the last layer of garlic should be completely covered. When everything is ready, just close the jar with a tight lid.

Garlic, pickled with heads, must be stored in some cool room. When you eat it, you will almost not feel the difference between salted and fresh garlic, because it will remain the same dense and crispy.

Salted garlic in chunks

For salting garlic in chunks, you will need:
- 100 grams of peeled garlic, cut into slices or cubes;
- 30 grams of salt.
To use this method of pickling, you need to peel the garlic, that is, disassemble it into individual cloves. Peeled garlic cloves must be cut into slices. Add salt to the resulting plastics and mix thoroughly, the grains should be distributed as evenly as possible over the garlic so that there are no lumps. The entire resulting mixture must be laid out in jars of a suitable volume so that the containers are filled as tightly as possible. After that, all that remains is to close the jars with lids and send them for storage in the refrigerator.
This method is not only suitable for pickling mature garlic, in the same way you can preserve young garlic and even its feathers. Just cut everything into slices and salt in the same way. This seasoning can be added directly to food, but keep in mind that you no longer need to add salt to the dish.

Salted garlic in chunks is good both in salads and in soups and main courses.

Garlic in brine

To cook garlic in brine, you will need:
- garlic heads;
- 100 grams of salt per 1 liter of water.
You do not need to pick the garlic into cloves, you should leave the heads intact. However, before salting, remove all roots, damaged scales and leaves, and then rinse the garlic thoroughly under running water, making sure that there is no dirt or dust on the heads. After that, place the garlic in large, preferably three-liter jars and fill with cold water. For the next three days, you should regularly change the water in the cans, about twice a day. After that, the water from the containers must be drained. Now all the preparatory procedures are completed, and you can directly start salting the garlic.

A jar of garlic filled with brine should be sterilized by bringing it to a boil in a saucepan of water.

Prepare a brine from water and salt, bring the liquid to a boil and refrigerate, then pour the garlic with the brine. Now you just have to roll up the jars with special lids and send them for storage.

Pickled garlic "Tsarsky" is a recipe for cooking Georgian cuisine, this pickled garlic recipe requires attention and time, but it's worth it.

Ingredients of pickled garlic "Tsarskoe"

• Garlic - 15-20 heads
• Sugar - 0.5 cups
• Black pepper - 8-10 peas
• Allspice - 8-10 peas
• Carnation - 2-3 buds
• Grape vinegar - 0.5 cups
• Grape juice - 1 l

The recipe for pickled garlic "Tsarskoe"

To prepare a recipe for Georgian cuisine, pickled "Tsarsky" garlic, fresh garlic, without dividing into cloves, dry in a cool dark place for 2 weeks. After drying, cut off the root rosette from the heads of garlic without damaging the cloves. Place the garlic in a saucepan or jar and cover with cold water for a day. Then take out, remove the top layer of husk, rinse and place tightly in a large, low container.

From 1 liter of water and 2 tablespoons. salt, prepare brine and pour garlic over it. Change the brine every day for three weeks. After three weeks, boil 1 liter of water, add sugar and the same amount of salt, all the spices and vinegar. Let the marinade simmer for 1-2 minutes, cool and strain. Pour the garlic with the prepared marinade, cover with gauze and set aside in the refrigerator for 2 weeks.

After two weeks, drain the marinade, and royally pour the garlic with grape juice for a week, then drain the juice, and pour the marinade over the garlic again. Soak the garlic in the refrigerator for another 5 days, and then serve.

All homemade canned food is unique in its taste, differ in recipes, each hostess uses her own cooking secrets, so the preparations of each house are individual and special. You can buy pickles in the store, but factory canned food is different from lovingly homemade food, and some original products are difficult to find, for example, salted garlic.

To figure out how to salt garlic with heads, you need to study the recommendations of culinary specialists, choose the recipe you like, and dare.

The properties of garlic and the use of the classic pickling method

Salted garlic is versatile in its use. This is an independent snack for the winter, and an additional component of various dishes. The plant is so useful that it saves the human body in winter and in the off-season, during the rampant of viruses, destroying most of the microbes. It is a medicinal plant for many ailments.

Garlic and preparations from this vegetable can be consumed all year round. Chefs from different countries have their own recipes for how to salt or pickle garlic. If you cook a lightly salted vegetable, then you need to stock up on: garlic, a liter of water, 80 grams of salt, a horseradish leaf, 3 dill umbrellas, 6 allspice peas, 3 blackcurrant leaves. You should get a three-liter can of products. In order to salt garlic, you can use liter or half-liter containers, proportionally dividing the composition of the ingredients.

The husk is peeled from the garlic with a knife. Fresh cloves are well cleaned by hand. The preparation of the marinade begins by heating the water in a saucepan and dissolving the salt in it. Jars are pre-sterilized. Each one contains a currant and a horseradish leaf, a dill umbrella and a pepper. Take garlic cloves and pour them into the container in full. The brine is poured in, and the cans are rolled up.

Tip: If a lightly salted dish is not prepared for the winter, you do not need to roll it up, you can only cover the jars with gauze, put them in the room for 4 days, and then put them in the refrigerator.

Pickles from a young vegetable

To salt, you need to take a kilo of young garlic heads and 300 gr. salt crystals. The garlic gets over, the roots are removed with a knife, only the upper scales are cleaned, the layer of adjacent scales is not touched. The plant is pickled whole. A little salt is scattered along the bottom of the jar, the garlic is placed in the first layer, which is sprinkled with salt crystals. A second layer of garlic is made, covered with salt, the manipulations are repeated until the jar neck, the final layer will be salt. Caps are suitable for closing. Products are kept cool. This recipe can be used if you want a dense and crispy salty vegetable.

The Tsar's Ambassador Method

Georgian cuisine is famous for its mouthwatering dishes. Pickles of Georgia are also excellent, for example, you can pickle garlic at home according to the royal recipe. You will need: 20 garlic heads, 0.5 cups of granulated sugar, 9 black peppercorns, allspice (9 peas), cloves in dried buds (3 pieces), grape vinegar (0.5 cups), grape juice in a volume of one liter, salt and water by eye.

Before they are salted, the garlic is dried in a cool place for 2 weeks. The root parts are cut off from the dried product, the spoiled husk is removed. The raw materials are folded into dishes, cold water is poured on top and the garlic is left to soak for a day. The next day, the heads are taken out, the upper scales are removed and placed in a voluminous, but low container.

An ordinary brine liquid is prepared by dissolving a couple of tablespoons of salt in water and heating it. The brine is poured into a saucepan with garlic. The salted product is infused for 21 days, while the liquid is changed every day.

Next, a marinade liquid is prepared: water is poured into a clean saucepan, after boiling, sugar and salt are poured into it (half a glass each), all seasonings are added and the vinegar essence is poured. The marinade mixture should be boiled for a couple of minutes, and, having cooled, passed through a filter or cheesecloth, marinate the garlic with a solution.

The jars are covered with a piece of gauze and placed on the refrigerator shelf for 2 weeks. After this time, the marinade must be drained, take grape juice, garlic is infused in it for 7 days. After a week, you need to drain the juice, pour the marinade over the products, keep in a cold place for 5 days, and the dish is ready for the winter.

Salting garlic with currant juice

If you salt a vegetable using this recipe, the garlic will turn out with a pleasant currant aroma and an interesting taste. For cooking you will need: 2 kilograms of garlic, 400 grams of red currants, 700 grams of water, 100 grams of sugar and 70 grams of salt.

Pour boiling water over the currant berry, add the required amount of salt and sugar, the mixture should boil. After boiling, the currant mixture is rubbed through a sieve and cooled. The garlic is washed, the roots are cut off from it, and the top rind is removed.

After daily soaking in water, the heads of garlic are washed with clean water. In order to salt, the raw material is tightly packed into a jar, a currant solution is poured on top. Cover the container with a clean piece of cloth, pressing down on top of the load. Keep cool, you can leave the product in the cellar, basement or refrigerator.

Salted with beetroot juice

For 2 kilograms of garlic heads you will need: 300 grams of beet juice, 700 milliliters of water, 50 grams of sugar and 70 grams of salt.

Before starting to salt the product, the garlic is washed, the stalks and the top skin are peeled off. Raw materials should stand for 24 hours, soaked in water. The soaked product is rinsed and tightly packed row by row into the container.

The required amount of salt and granulated sugar is stirred with water until the crystals dissolve. After boiling the solution, it must be cooled and freshly squeezed beet juice added to it. The finished liquid is poured into a container with garlic, covered with a cloth on top and pressed down with oppression.

The garlic in the jar should be immersed in the solution so that the liquid is a couple of centimeters or slightly higher than the vegetable.

Storage of garlic products is allowed only in the cold. A fridge, basement area, balcony or cellar will serve as a great place.

Aceless brine method

You can salt the vegetable using a recipe without vinegar, the products will be stored in a brine liquid. In addition to garlic, the components of the harvest for the winter will be a liter of water and 100 grams of salt crystals.

Before you start to salt the products, the garlic in the heads is washed, the dirt is cleaned out, the places where the roots grew must be cut off. The heads are poured into a bowl. For soaking for three days, cold water is poured into them so that it completely covers the product. The water is changed 2 times a day.

When the raw material is infused, the liquid is drained. Before starting to salt, prepare a glass container. The jars are sterilized with boiling water for 5 minutes. Meanwhile, they are engaged in boiling brine: after stirring salt with water until dissolved, the liquid is boiled, cooled and filtered.

The vegetable in the heads is placed in a container and filled with brine. Banks should be rolled up and sent to be kept cool. There should be no light in the storage area. The recipe allows you to preserve all the benefits of garlic.

Garlic cloves and dill in pickles

You can cook aromatic and salty garlic with a special taste for the winter. To salt a vegetable, additional ingredients are required: green dill, 250 grams of salt and 10 liters. water.

Vegetables are peeled before salting. The husk is removed carefully. Dissolve salt in water. You do not need to boil the brine. The product is scattered in glass jars, spread on top of a bunch of dill. The products are poured with brine. Polyethylene lids are used for closure. It is not necessary to leave salted garlic in the refrigerator; it is enough to put it in a shaded, cool place. The shelf life of the product will be 3 years.

Salted garlic arrows

There are many useful ingredients in vegetable arrows. If they are salted, then they can be used in soups and meat dishes, salads or as an original snack.

To salt the garlic arrows, in addition to them, you will need: 5 black peppercorns, 4 dry clove buds, 2 to 4 pieces of hot chili pepper, a liter of water and 100 grams of salt.

Before salt the garlic greens, they are washed and cut into about 7 cm pieces. Spicy ingredients and garlic herbs are poured into half-liter or liter glass jars. Prepare brine water, pour it into containers with products. The workpiece is kept cold.

For green garlic, you can apply the method where salt it in sugar brine. For a liter of water, take 5 large tablespoons of salt, 2 tablespoons of sugar. Arrows with seasonings are poured with brine, stored in a cool place.