How to pickle garlic

Many people know that garlic, as a seasoning, is indispensable, because it has a great original taste and aroma. In addition, garlic is very useful, because this vegetable has antifungal and antimicrobial properties. It is a pity that in the conditions of the apartment, not having at hand, for example, cellars, it is almost impossible to keep garlic for a long time. The solution is simple - you need to pickle.

How to pickle garlic?

Salting the garlic can be different, there are several ways, each of which deserves your attention. Surprisingly, salting allows the garlic to not only deteriorate, but also to preserve all its beneficial properties for eight months. It may not please those who are watching their health and immune status, as well as those who are not indifferent to the sharp, mouth-watering dishes with garlic.

In order to pickle the garlic in whole heads you will need:
- about 300 grams of salt;
- 1 kg of garlic bulbs.
If you decide to use this method, keep in mind that garlic, when it is not clean. All you need to do is just to remove all the excess roots and any damaged scales with a knife. Prepare in advance a suitable size jar, its volume will depend on the amount of garlic that you would like to cook. On the bottom of your container you want to pour a small layer of salt, and over it arrange the heads of garlic. Now you will need to fill with salt between lined with heads, and then make the next layer. The end result is that all the garlic heads are completely in the salt, while the last layer of garlic should be completely covered. When you're done, just close the jar tight lid.

Garlic, salted heads need to be stored in some cool place. When you use it in food, almost will not feel the difference between salt and fresh garlic, because it will remain firm and crunchy.

Salting the garlic slices

For pickling garlic slices you will need:
- 100 grams of peeled garlic, cut into slices or cubes;
- 30 grams of salt.
To use this method of brining, you need to clean the garlic, that is, to disassemble it into individual cloves. Peeled cloves of garlic should be cut into slices. To the resulting plastics add salt and mix thoroughly, the grains should be more evenly distributed on the garlic so that lumps don't form. The whole of the resulting mixture should be spread out on the jars the right size, so that capacity was filled as tightly as possible. After this will only seal the jars and send for storage in the refrigerator.
This method is suitable not only for pickles Mature garlic, the same way you will be able to save and young garlic, and even his feathers. Just cut all the pieces and salt the same. This seasoning can be added directly to food, in this case, note that in addition to salting a dish is not required.

Pickled garlic slices are very good in salads and for making soups and other dishes.

Garlic in brine

To prepare garlic in brine you will need:
garlic head;
- 100 grams salt per 1 liter of water.
You do not need to take the garlic apart into cloves, leave the head intact. However, before salting remove all the roots, damaged scales and leaves, and then rinse the garlic under running water, making sure the heads not left the ground and dust. Then put the garlic in a large, preferably three-liter jar and fill with cold water. The next three days you must routinely change the water in banks, about twice a day. After that, the water from the tanks to drain. Now that all the preparations are finished and can proceed directly to the pickling of garlic.

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

Prepare a brine of water and salt, bring the liquid to a boil and let it cool down, then pour the garlic brine. Now you just have to roll up your jars with special lids and send them in storage.