Salt crushed garlic arrows
Finely chopped garlic arrows in a salt form can be used as a seasoning to stews, stuffing, soup, cook with them sandwiches. For pickling you will need:
- 1 kg garlic arrows;
- 200 g coarse salt.
Wash your hands of the garlic under running water and finely chop or grind using a blender. Connect the minced garlic with salt, mix well and lay on clean small banks, top lightly sprinkle with salt. Close the jars and refrigerate, the seasoning will be ready in a week.
Arrows garlic salt horseradish
Pleasant taste and aroma have garlic arrows salted with horseradish and spices. For their preparation you will need:
- young guns of garlic;
- umbrellas of dill;
- horseradish root;
and black currant leaves;
Wash and dry hands garlic, place them in one-liter glass jars, adding to each a few pieces of horseradish, peppercorns, dill and a few leaves of currant.
Prepare the brine for this purpose, 1 l of water take 2 tablespoons of coarse salt and boil. The boiling solution, pour in the banks, lay on top of a small load and put pickles in a cool place. In the first days on the surface of the garlic will be formed foam, remove it with boiling water and objavite oppression. When the fermentation process ends, add the brine in the jars, close them with lids and store in the refrigerator.
Arrows and leaves of garlic in brine with vinegar
Arrows can garlic pickle along with the leaves, you will need to prepare a brine of the following components:
- 1 liter of water;
- 50 grams of salt;
- 50 g of sugar;
- 100 ml of vinegar 9%.
Dissolve in water salt and sugar, bring the solution to boiling and add the vinegar. Pour this brine, coarsely chopped, placed in sterilized jars, herbs and garlic. Banks roll up your tin lids and leave to cool, wrapped in warm towels, then store in the refrigerator.
Salted garlic cloves
If you pickle garlic in this recipe, the food can be consumed within five days. For harvesting you will need:
- 500 g garlic;
- 100 ml of water;
- 100 ml of vinegar 9%;
- 10 grams of salt;
- 30 g of sugar;
- 3 peas of black pepper;
- 3 Bay leaves.
With heads of garlic remove the husk, wash them and dip for a few minutes in boiling salted water. Then remove the garlic with a slotted spoon and leave to cool, then place them in sterile banks.
Combine water with salt, sugar and spices, boil and pour in the vinegar brine. When the filling has cooled to room temperature, pour over the garlic and twist the jars.