Gaano katagal ang bawang na adobo?
 

Nilalaman

Magpakalat bawang for half an hour using the quick method, and one and a half to two months using the slow method (classic method).

How to pickle garlic

Marinate in the classic way

Mga Produkto

If you put the whole heads of garlic, then the amount will be enough for 3 cans of 0,5 liters;

 

if the heads are disassembled into teeth, then a total volume of 1 liter will be obtained

Young garlic – 1 kilogram

Boiled water – 1 liter

Granulated asukal - 100 gramo

Bato asin - 75 gramo

Table vinegar 9% – 100 milliliters (or mansanas cider vinegar – 200 milliliters)

Mga Clove - 12 piraso

Itim na paminta - 4 kutsarita

Dill inflorescences – 6 pieces

Optional, optional: bay leaf, fresh bitter pepper – to taste

If garlic is pickled with prongs, then 500 milliliters of brine will be enough

How to pickle garlic

1. Pour 6 glasses of water into a saucepan, add sugar, salt and all prepared pampalasa (except vinegar and dill inflorescences), bring to a boil, cook for 5 minutes.

2. Pour vinegar into the boiled marinade.

3. Peel the garlic bulbs from part of the common upper integument, leaving the last layer of scales holding the cloves together.

4. Place dill inflorescences in prepared jars on the bottom, place whole heads of garlic on top.

5. Boil water and pour boiling water over the garlic for 2 minutes so that it warms up: heated garlic will better accept the marinade.

6. Drain the boiling water, immediately pour the boiling marinade.

7. Pour hot marinade into each jar, roll up. Wait for cooling.

8. Place in a cold pantry or similar place for 4 weeks to marinate. The first sign that pickled garlic is ready is that it will settle to the bottom.

 

Pickling garlic in a quick way

Mga Produkto

Young garlic – 0,5 kg

Granulated asukal - 30 gramo

Water – 1 cup 200 milliliters

Rock salt – 1 heaped teaspoon for the marinade, 1 heaped teaspoon for heat treatment of garlic

Talaan ng suka 9% - 0,5 tasa

Bay leaf - 3 na piraso

Itim na paminta - 5 mga gisantes

Tim – 2 sprigs for each jar

Dill seeds – 2 teaspoons

How to quickly pickle garlic

1. To prepare the marinade, you need to pour water and vinegar into a saucepan, add sugar, a teaspoon of salt and all prepared spices.

2. Pakuluan ang pag-atsara.

3. Peel the garlic bulbs of common dry covers, divide into cloves, without removing the dense cover from each individual clove.

4. Boil a glass of water with a teaspoon of salt and sugar.

5. On a slotted spoon, put the cloves of garlic in boiling water for 2 minutes.

6. Transfer the garlic cloves to the jars.

7. Pour marinade over each jar and cover with lids.

8. Sterilize jars of garlic for 5 minutes, then screw the lids back on.

9. Wait for complete cooling.

10. Put the pickled garlic in a cool dark place for 5 days.

Masarap na katotohanan

Kailan pag-pickling garlic, you need to make sure that the heads crawl through the neck of the jar. If they don’t fit, you can break the heads in half.

After dividing the heads of garlic into prongs, they will take up much less volume in the jar. You can also mix the methods of cleaning garlic: lay the whole heads, and lay the free space with teeth.

Keep in mind that after peeling the garlic, its weight will change. For example, the weight of 450 grams of garlic has decreased by 1/3.

It is recommended to harvest garlic in a small container, since after opening the jar, its shelf life is 1 week.

The younger the garlic, the easier it is to peel. You can recognize young garlic by the arrows: they are green, like green onions.

Peeling garlic is inextricably linked with fine motor work, and, accordingly, calms the nerves without a calorie load on the body. If the harvest is large, it is recommended to involve children in the process of cleaning and sorting garlic: small garlic in 1 jar, large in 2, in 3 medium-sized garlic. Develops a distant perception of size.

You can use freshly squeezed kumagat juice or apple juice instead of water.

Since garlic contains bitterness and can affect the skin of the hands, it is recommended to clean it with plastic gloves.

So that the garlic is not too sharp when pickling, it can be poured with cold water for a day, then the extra pungency will go away.

If, when cooking garlic in the first way, the cloves are overexposed in boiling water, they will become malambotAt hindi crispy… Storing pickled garlic in the freezer will also soften and lose much of its palatability.

For long-term storage (cold pickling method) garlic can be prepared not only with whole heads, but also with individual cloves. This will not change the technology and taste, and it will take less space in the pantry of the jar.

It is better to choose for pickling young garlic, frankly old and sluggish mga prutas are not good. Accordingly, the season for this harvest is determined by the ripening of the garlic – mid-July to mid-August.

The following will help to diversify the shades of taste of the marinade. lagyan ng pampalasa: suneli hops at the rate of two teaspoons per liter of marinade, as well as cumin or cumin (not ground) – you will need to take a teaspoon per liter of marinade.

Magbigay maliwanag na kulay and you can add a share of vitamins and amino acids to garlic when pickling using katas ng beet… To do this, take a medium-sized beet, grate it on a fine grater, squeeze the juice and pour it into the marinade before rolling.

Thanks to pickling, the garlic is almost completely loses its pungency, and after eating will not leave such a strong specific smell inherent in fresh cloves.

Without pickling relieve garlic from pungency you can use ordinary vinegar. To do this, pour three kilograms of garlic with cold water mixed with half a liter of nine percent table vinegar, and put it in the pantry for a month. If, after this treatment, the heads of garlic are poured with a solution of salt with added sugar, and a little apple cider vinegar is added, then in two weeks you will again get pickled garlic.

gastos fresh and pickled garlic (Moscow, June 2020):

Young garlic – from 200 rubles. per kilogram. For comparison, last year’s garlic in the young season costs half as much – from 100 rubles. per kilogram. Pickled garlic – from 100 rubles for 260 grams.

If store-bought garlic is changed color during the pickling process, no need to worry. It can turn blue or green as tanso and enzymes such as allicinase interact with acetic acid. This does not pose a health hazard, and depends on the varietal characteristics and the fertilizers used in the cultivation.

Mag-iwan ng Sagot