Billets from garlic for the winter - photo recipes, how to cook garlic

Recipe number 1. Drying garlic for the winter

Products: garlic, olive oil.

Preparation:

1. Take the heads of garlic, put them in a large bowl or deep cup and put under the tap, turning on the hot water. Wait 3-5 minutes, then replace hot water with warm water. At this time we take each head of garlic, peel it and put it under a stream of warm water until the end of the cleaning.

2. Now thoroughly wipe all the peeled garlic with a paper towel or paper towel.

3. Slice the garlic into thin slices.

4. On the baking sheet, put a special baking paper, add garlic slices to the baking tray with one layer and turn on the oven for a maximum of 30-40 degrees, but do not close the oven to the end.

5. Important: the thinner you cut the garlic, the better it will be dried. In total, the drying process lasts up to 5-7 hours.

6. Once the drying is finished in the oven, you can hold the garlic in it until it cools down, and then move it to a dry plastic container and cover it tightly with a lid.

7. You can mix garlic with olive oil, the main thing is that the oil is a little bit. Store in a clean sterile jar with lid.

Recipe number 2. Harvested garlic for the winter

Ingredients: cloves garlic, 3 tablespoons salt, vinegar - 2-3 tablespoons. And also a glass of salt - for the preparation of garlic.

How to cook:

1. Rinse carefully the garlic, clean it and put it in a dry sterile three-liter jar.

2. Add to the jar one glass of edible salt, pour cold unboiled water to the neck of the jar and leave it for 7-8 days in a cool place.

3. After 7-8 days pour out the water, thoroughly rinse all garlic, transfer it to another clean three-liter jar, refill with cold water and pour the vinegar, and put the salt (3 tablespoons) and cover with a cap cap. Keep the cooked garlic in the refrigerator.

Recipe number 3. Pickled Garlic

For cooking use the arrow of garlic. They should be washed and cut into pieces in length of 15 cm, then thrown into a pot of boiling water and problanshirot there for about two to three minutes, then lowered into cold water. After it has cooled down, put it in a glass bowl so that the arrows lie tight, and add the previously prepared chilled marinade so that it covers completely the garlic by 10-12 cm.

On top of garlic arrows with brine throw ona sterile rag, and put a saucer and load on it. How to make brine (marinade): 1 liter of water pours a little table vinegar (25 grams) and put 50 grams of salt. The mixture is heated on the stove, boiled and then cooled. At first, glassware with garlic and marinade should be stored in a warm place for 7-8 days, so that fermentation begins. After that, put in the refrigerator, where it is stored in the future. Periodically, it is recommended to add a cold cooked brine to the jar of garlic so that it completely covers the arrows of garlic.

Recipe number 4. How to cook garlic paste

Excellent seasoning for different dishes. Take one kilogram of garlic, clean it and twist it in a meat grinder, blender or food processor. Then put in a deep bowl or a plate and mix with salt (1.5 cups). After that it is already possible to expand into small cans and close with screw caps. Store the seasoning preferably in the refrigerator or on the balcony in the winter cold.

Author: Katerina Sergeenko