Garlic in Cooking

Category:

spot_img

Meet my favorite of the Kitchen – Garlic. Below you will find my finest recipes and methods to use it.

Stocks for the winter

After picking or digging the garlic heads out of the ground, clean them, remove the leaves and dry them well. On a sunny day, you can keep the garlic outside. Then braid or tie the garlic in bundles behind the stem remnants and keep them hanging.

Heat the paraffin to 60-70°C. Dip the garlic heads into the hot mass for 1-2 seconds to cover them with a thin film. When dry, place the garlic in a net and hang. Store in a cold room. The preferred humidity is 75-80 %. Finely chop the peeled garlic cloves, dry them at room temperature and crush them. Store in an airtight glass container.

Prepare spice mixtures with dried garlic and dried greens. Crush the dried greens by hand, pass them through a sieve, and mix them with the garlic:

1 part garlic, 2 parts dill; 1 part garlic, 1 part marjoram, 1 part dill; 1 part garlic, 1 part celery.

Peel the garlic cloves, mince them, mix them with salt (0,5 kg garlic – 150 g salt), and put them in small jars. Keep refrigerated.

Place the rinsed garlic in jars and cover with a salt solution (1 l of water – 100 g of salt). The garlic prepared in this way can be stored at room temperature. Peeled garlic cloves will stay fresh for longer if they are kept covered with oil. The aromatic oil is ideal for marinades later on.

Garlic stocks for winter
Garlic stocks for winter

Salted garlic 

Wash the garlic bulbs, peel off the skin without exposing the cloves, cut off the rootstalk and the leaves, wash again, cover with cold water and soak for 3 days, changing the water 1-2 times a day. Prepare a salt brine (1 l of water, 100 g of salt), bring to a boil, and chill. Place the garlic in jars, fill with the prepared brine, cover with lids, and store in a cool place. If the storage conditions are not suitable, pasteurize the brine and seal tightly.

Pickled salted garlic Prepare the garlic (see Pickled garlic) and cover it with the marinade (1 l water, 100 g salt, 100 ml 9 % vinegar). Leave for 8-10 days and the garlic will be ready to eat.

Pickled garlic heads 

Garlic that has reached the milk wax stage is best marinated. Rinse the garlic heads in boiling water, peel off the upper shells, and remove any root residue, being careful not to break the heads. Place the garlic in a jar and cover with the marinade. You can add pieces of horseradish root and a chili pod to the jar. Kam

10 at room temperature for about one month. Once the garlic has darkened, it is ready for consumption. Then take them to a cool place.

Pickled garlic cloves 

Rinse the cleaned garlic cloves and place them in jars, cover them with a boiling marinade (300 ml water, 100 ml 9 % vinegar, 20 g salt, 30 g sugar, green parsley leaves, dill, a piece of horseradish root, a leaf of the bay, a few black peppercorns, allspice, cloves, a little cinnamon, and boil for 5 minutes), and seal

Seal tightly. Garlic pickled in red beetroot juice Finely grate 1 kg of red beetroot, add 0,5 liter of boiled water to the grated pieces and squeeze. Rinse the garlic, peel, and blanch for 2-3 minutes. Cool in cold water after removal. Place in jars, cover with the hot marinade, and seal. Marinade: 1-liter water, 50 g salt, 50 g sugar, 100 ml 9 % vinegar, 100 ml beetroot juice.

Garlic marinated with pepper and cloves 

Wash the garlic heads well. Put black peppercorns and cloves in the bottom of the jar and stuff the garlic heads as full as they will go. Cover with boiling water, cover with a lid, and leave for a day. Then drain the water, cover the garlic with the marinade (11 water, 50 g salt, sugar, and a tablespoon of vinegar) and seal tightly.

Pickled garlic

Place the garlic cloves, chopped young leaves, and stems in a jar. Cover with boiling water, leave for 2 minutes, and drain. Then pour in (1l of water, 2 tablespoons of salt, 1 tablespoon of sugar, and 2 tablespoons of vinegar). Close the jar hermetically.

Garlic in red wine

For a half-liter jar, you will need 300 g of young garlic, some peppermint stems, 0,125 ml of 9 % vinegar, 200 ml of dry red wine, 2 tablespoons of sugar and salt. Bring the vinegar and wine to a boil, add 100 ml of water, sugar, and salt. Add the peeled garlic cloves and cook for 3 minutes. Then add the peppermint. Put everything in the prepared jars and close.

Gooseberry garlic soups
Gooseberry garlic soups

Gooseberry garlic soup 

Take 250 g garlic (bulbs or leaves), 500 g 4 gooseberries, 250 g dill leaves. Grind and put everything in jars and store in the fridge or a cool cellar. Squeeze the liquid through a cheesecloth before use, season with salt, mayonnaise, or sour cream, gooseberry garlic is suitable for meat and fish dishes and sandwiches.

Also, berries, and fruit will keep well at room temperature if placed in a glass jar with a lid and a little crushed garlic added to the jar.

Caucasian plums with tomatoes and garlic 

Take 4 parts ripe Caucasian plums, 1 part each of hard, red tomatoes, and garlic. Rinse everything well under running water, peel the garlic and divide it into cloves. Add some plums to the bottom of the jar, add a few tomatoes, throw in the garlic cloves, add the plums again, and layer until the jar is full. If you like, you can add some dill. Pour in the hot Caucasian plum juice (15 parts juice – 2 parts salt, 2 parts sugar). Close the jar tightly and store it in a dark, cool place.

Aubergine for winter

Roast the aubergine, peel off the skin, and put them in jars. Before doing so, do not forget to put a few cloves of garlic, a bay leaf, and a few black peppercorns in the bottom of the jar. Cover with salted tomato juice (1 l tomato juice, 25 g salt). Pasteurize 11-ounce jars for 10 minutes, larger jars for longer.

Gooseberry and tomato puree with garlic Take 3 kg gooseberries, 3 kg tomatoes, 5 sweet chives, 4 garlic heads, 250 g oil, 100 g 6% vinegar, 1 chili, salt, and pepper. Peel the asparagus and cut it into thin tongues with a potato peeler. Grind the tomatoes and sweet potatoes in a food processor. Put the mixture in a saucepan, bring to a boil, add the cucurbits, oil, salt, sugar, and cook, stirring, for another 30 minutes. Add the vinegar and the crushed garlic. After 5 minutes, drain the pot, put the hot puree in jars, and seal tightly.

And I COUNT that people who adore vegetables exude energy. They succeed in all their work and their efforts are finally noticed. Vegetable lovers are extremely inquisitive. In everyday life, such people are usually peaceful and non-conflicted. They are always concerned about their health.

Gooseberries with juice and garlic Slice the young gooseberries, put them in the prepared jars, cover them with boiling vinaigrette (200 ml redcurrant juice, 200 ml apple juice, 180 g vegetable oil, 200 ml water, 30 g salt, 30 g sugar, 50 g crushed garlic) and close them hermetically.

Pickled options 

Sort the young patrons according to size, cut them open if necessary, drop them into boiling water, leave them for 1 minute, scrape them out, immerse them in cold water, scrape them out again, place them in a colander and leave them in the colander until the liquid has drained. Add 2-3 garlic cloves, some dill, parsley, mint, and horseradish leaves to each jar if you like. Add the prepared Pattypan and cover with a hot marinade (1 liter of water, 2,5 g salt, 3 g citric acid). Pasteurize 1 liter jars for 8 minutes, larger jars for longer.

Also, the canned products must be monitored for at least 2 weeks before being taken to a cellar or other storage area. If they have kept well for that long, they can keep for a long time. If the canning liquid has become cloudy, foamy, seeping through the lid or the jar is bulging, the products should not be consumed.

Fermented pumpkins 

1 kg pumpkin, 3-4 cloves of garlic, 3 tablespoons salt, a pinch of cumin, a pinch of coriander or dill seeds, 2 tablespoons sugar, 1-liter water. Peel the pumpkin, cut it into cubes of approximately 3 cm and slice the garlic cloves. Place in an enameled pot, add the spices, dissolve the salt and sugar in the water and pour over the vegetables. Leave at room temperature, covered, for 6-7 days. Place the fermented pumpkin in jars, boil the drained dressing for 3-4 minutes, and pour it over the vegetables while still hot. Allow to cool, drain again, bring to a boil and pour again over the vegetables. Close the jars hermetically.

Tomatoes with apple juice and garlic

Chop the washed tomatoes to prevent them from cracking and blanch them. Put them in a 3-liter jar and cover them three times with boiling vinaigrette (1-liter apple juice, 50 g salt, 50 g sugar). Add 200 g of garlic and close tightly before filling a third time.

Tomato sauce with garlic 
Tomato sauce with garlic

Tomato sauce with garlic 

1 kg tomatoes, 100 g garlic, salt to taste. Cover the hard tomatoes again with hot water, peel them, mince them, add the finely chopped garlic, salt them, and put them in jars. Refrigerate.

Green tomatoes with garlic 

Take 5-6 large green tomatoes, 2 onions, 2 carrots, 5 cloves of garlic, some parsley and celery leaves, salt, sugar, about 60 g of oil. Finely chop the onions into greens, the tomatoes into slices, and the carrots into slices. Place the vegetables in a saucepan, cover with foil and simmer for half an hour. When the tomatoes are soft, add the crushed garlic and shake. Seal the prepared tomatoes hermetically.

BUT, garlic lovers can rub the inside of the barrel with garlic when fermenting cucumbers.

Pickled cucumbers Put the washed cucumbers in a jar, throw in 3-4 garlic cloves, add the yellows, dill, horseradish, cherry leaves, and cover with hot boiled brine (1 liter of water – a tablespoon of salt). Close with plastic lids and refrigerate. Bear in mind that the brine may run as it sours.

Pickled cucumbers 

Blanch the cucumbers, place them in the prepared jars, add 2-3 cloves of garlic and cover with a hot marinade (1 liter of water, 1 tablespoon of salt, 1 tablespoon of sugar, 3-4 sliced quinces, bay leaves, allspice, horseradish, tarragon, dill, boil for 2 to 3 minutes). After 5-6 minutes, drain the marinade, bring it back to the boil and pour it back over the vegetables. Repeat the procedure 3 times if you are marinating the vegetables in jars of 0,5-11 capacity.

If the jars are large, it is sufficient to heat the marinade once. Close the jars tightly after the last pour.

Pickled cabbage
Pickled cabbage

Pickled cabbage 

Cut the hard cabbage head into coarse pieces, Stuff the cabbage between the leaves

garlic pieces. Place the cabbage pieces in a jar and cover with the marinade (1 liter of water, 2 tablespoons of salt, 2 tablespoons of sugar, peppercorns, bay leaves; bring the marinade to the boil, remove from the heat and add 0,5 glass of 9 % vinegar). Pour the marinade over the cabbage so that it is submerged. Close with a plastic lid.

BUT, all preserves must be stored in a dark place. The best temperature is between + 4 and + 15 °C.

Pickled pods Wash the medium-sized pods, cut out the core, cut them into the desired size, blanch them in boiling water for 1 minute and then quickly chill them. Place the garlic, dill, parsley, bay leaves, and peppercorns in the prepared jars, add the pods and cover with the marinade (3 glasses of boiling water, 1 glass of vinegar, 1 tablespoon of salt, 1,5 tablespoons of sugar. Pasteurise and seal tightly.

Fermented mushrooms 

Milk mushrooms, summer and autumn truffles, chanterelles, chanterelles, chanterelle mushrooms, boletus mushrooms, and other fleshy mushrooms are all suitable for pickling. Take 10 kg of mushrooms, 5-6 young raspberries, blackcurrant twigs with leaves, 100-150 g dill stems with florets and seeds, parsley leaves, 1 horseradish root, 1 garlic, 350-450 g salt, boiled water. Pick young, healthy mushrooms gathered in dry weather, clean and rinse them in cold water. Soak the mushrooms for a few hours and bitter mushrooms for 1-3 days, changing the water daily. Afterward, shake them in a wheelbarrow and drain them. Place the prepared mushrooms, stems down, in layers 5-6 cm thick, in a container for fermentation. Sprinkle each layer with salt and spices. If you add leaves, line the bottom of the dish with them, place them on top of each layer, and cover the top. Cover the mushrooms with the lid. Usually, enough brine is produced to cover all the mushrooms. The brine must also cover the lid. If it does not, it must be depressurized or clean or salted boiling water added. The mushrooms will ferment in a month or two.

More about Garlic in Cooking

Garlic Salads

Garlic Spreads for Sandwiches

Best of Garlic Sauces

Cold Snacks with Garlic

Read More

Related Articles