How to salt garlic: recipes for salting garlic

For many centuries, garlic has been very popular due to its unique qualities. Such a vegetable is considered a real natural medicine. Therefore, regular eating of the product will be an excellent prevention of the development of various diseases. However, it is not always possible to enjoy fresh garlic. In this case, it can be prepared for future use and consumed regardless of the time of year.

Effects on the body

1. It's no secret that the product in question has a lot of positive qualities. Therefore, its systematic consumption has a beneficial effect on the nervous system. This is due to the fact that vitamin B1 is present in the composition of the raw material. It is such an enzyme that contributes to the normal activity of the entire nervous system.
2. In addition, vitamin B1 is involved in the breakdown of glucose. Due to complex metabolic processes, the brain is saturated with the necessary energy. Also, many people know that garlic perfectly fights infectious diseases. The active composition acts as a natural barrier against all kinds of viruses.
3. A positive effect is achieved due to the combination of essential oils, phytoncides and various plant compounds. Also, regular consumption of raw materials will be beneficial for joints and liver. A sufficient amount of sulfur in the product is responsible for this. Such a substance is actively involved in the production of methionine. It is this enzyme that prevents serious diseases in the cartilage.
4. In the culinary industry, garlic is used not only to add a piquant flavor to foods, but also to aid digestion. The fact is that the vegetable in question helps the body to better produce bile when consuming heavy and fatty foods. As a result, the digestion of products is much easier and more comfortable.
5. Such a vegetable can be regularly consumed even as a prophylactic and restorative agent. The presented raw materials are saturated with magnesium, copper, beta carotene and various vitamins. It is this useful “cocktail” that the human body needs in the offseason.
6. The product is an excellent prophylactic against stroke and heart attack. If garlic is systematically included in the diet, it will reduce blood clots and lower blood viscosity. In any case, for prophylactic purposes, it is recommended to eat no more than 2 slices of vegetable every day in the absence of contraindications.

Effects on the body during pregnancy and lactation

1. Every girl knows that while carrying the baby and breastfeeding, you need to carefully monitor the diet. At the same time, so that this does not negatively affect the kid, many products have to be abandoned.
2. Unfortunately, for some women, garlic is also prohibited. However, recent studies have confirmed that you should not completely refuse such a vegetable. If the product will be contained in a small amount in dishes, then the body will have an exclusively positive effect.
3. The advantage of such a vegetable is that it is saturated with folic acid. It is such an enzyme that is fully involved in the active development of the fetus. In addition, a sufficient amount of vitamins helps the fair sex to avoid the development of vitamin deficiency and problems with the cardiovascular system.
4. The presence of magnesium in sufficient quantities helps to reduce uterine tone. The abundance of calcium strengthens the bone tissue in the mother and baby. With a reasonable consumption of garlic, blood pressure is restored within normal limits.In addition, the vegetable copes with high cholesterol.
5. Most of the fair sex in the last months of bearing a baby and after childbirth face an unpleasant problem in the form of varicose veins. Due to slow blood flow, blood clots begin to form. The active composition of garlic allows you to thin the blood. The product resists thrombosis.
6. In addition, the systematic eating of raw materials will be an excellent prophylactic during the high season of colds and infectious diseases. In ancient times, such a vegetable was called a natural antibiotic. Active enzymes inhibit the penetration of various viruses into the human body. It is enough to eat only 1 slice of the product per day.

Effects on the children's body

1. The positive effect of such a vegetable on the body is simply undeniable. After all, even with a cold, timely consumption of the product can prevent the further development of the disease. Therefore, if the child regularly eats garlic, his immunity will be strong.
2. The advantage of such raw materials is that it has bactericidal, anthelmintic, expectorant, anti-inflammatory and antimicrobial properties. Therefore, various folk remedies based on vegetables will help to cope with many diseases.
3. In addition, raw materials have a positive effect on appetite, improving digestive functions. Active compounds have a calming effect on the intestines. Along with this, the protective functions of the body increase.
4. Please note that the product must not be included in the children's menu for children who are under 1 year old. A fragile stomach simply cannot digest such a vegetable. Also, do not give it to babies with problems with the stomach, kidneys and epilepsy attacks.
5. As soon as the baby is more than 1 year old, begin to include products in various dishes. Up to 4 years, a daily serving should not exceed half a wedge. It is best to give such a vegetable no more than 3 times a week. Sometimes garlic in children provokes the development of dermatitis and problems with the activity of the heart muscle.

Garlic Harvest

Dry salting

1. Empty 1 kg. heads of garlic from all the excess. However, they do not need to be disassembled into slices. If you washed them, dry them. Put on paper towels and leave for a while. Sterilize glass containers at the same time.
2. Place a small amount of salt at the bottom of the cans. Next, alternate it with layers of garlic. Fill all containers in this way. Cork capron and store in the cold. In this form, the shelf life of the product can reach 2 years.

Weak salting

1. According to classical technology, prepare the product and divide into segments. Send to sterilized jars. Pour dill umbrellas, currant and horseradish leaves. In parallel, proceed with the preparation of the brine.
2. Cook it from 1 liter. water, 80 gr. salt and 15 peppercorns. Wait until it cools down a bit. Pour the brine into the container and capron capron. Wait for the tank to cool completely. Send the workpiece in the cold for 1 week.
3. After a specified period, the garlic will be ready for tasting. If the bank is not opened, in this form the shelf life of the product will be about 3 months. If you want the vegetable to be stored longer, blanch it before pickling.
4. To do this, just throw the garlic in a saucepan and pour boiling water. Leave the product for a few minutes. The rest, when you open the jar, the preparation must be consumed throughout the week. Therefore, for salting, it is recommended to use containers with a volume of not more than 1 liter.

With currant juice

1. Please note that according to the recipe presented, it is possible to produce salting of a vegetable in whole or in separate slices. If you decide to carry out the procedure with whole heads, then you need to remove all unnecessary from them and cut off the bottom. Soak the raw material in cold water for about a day.
2. When preparing slices, it is recommended that they be cleaned and blanched.Next, proceed with the preparation of the brine. Boil it from 0.7 liters. water, 0.1 kg. granulated sugar, 0.3 l. currant juice and 70 gr. salt. Cool the composition a little and fill it with 2 kg. garlic.
3. The components are best placed in containers of sufficient volume with enamel coating. There is practically no difference which kind of currant you choose. Cover the container with the contents and install the press.
4. Keep the container in a cool place for 20 days. Keep the workpiece in the refrigerator also under pressure. Vegetable should be constantly in the marinade. If necessary, use garlic as directed.

With beetroot juice

1. The processing and fully preparatory process of the product in question is exactly the same as described in the previous recipe. As for the storage conditions, they do not change. The difference in recipes is that it uses less sugar. In addition, cooking brine occurs on the water.
2. Boil in 0.7 liters. water 50 gr. sugar and 70 gr. salt. Pour 0.3 liters into the warm brine. freshly squeezed beetroot juice. Pour liquid prepared 2 kg. garlic. As a result, the vegetable will gain not only an unusual color, but also a fairly pleasant, unusual taste.

In Georgian

1. It is noteworthy that the recipe in question has been successfully practiced in the Caucasus for quite some time. Due to the unusual taste, the product has earned everyone's attention. To achieve this, you need to follow a simple instruction.
2. Dry 20 whole and young heads of garlic in the open air for about a crescent. Then remove the top layer of husk and long ponytails. Carefully cut out the bottom. You must not damage the slices of vegetables.
3. Send the heads to a container of cool water. Leave the raw materials to infuse throughout the day. In parallel, prepare a 1 liter brine. water and 40 gr. salt. Pour soaked garlic with prepared and chilled liquid. Leave for 3 weeks. Change brine every day.
4. Boil 1 liter marinade. water, 120 gr. granulated sugar, 3 cloves and 10 peas of various peppers. At the end of cooking pour 120 ml. grape vinegar. Filter and cool. Transfer the vegetable to sterile jars and pour the marinade.
5. Cover the containers with gauze and store in the cold for 2 weeks. Drain the liquid into a separate container. Pour 1 liter of garlic. grape juice. Wait 1 week and drain it. Pour the marinade again and put the garlic in the cold. After 1 week, taste.
6. Such a workpiece is famous for its extraordinary taste. At the same time, pleasant notes of sharpness are felt. You can also feel the shades of wine and fruit. The finished product in question can be used as an independent snack. Garlic is traditionally served with meat dishes. Shelf life in the cold is six months.

Garlic can be attributed to unique vegetables. However, do not forget that it is toxic. When overeating a product, you can encounter a number of certain problems. Therefore, do not abuse raw materials.

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