How to pickle garlic: garlic pickling recipes

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 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 season.

Impact 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 the composition of the raw material contains vitamin B1. It is this 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 against infectious diseases. The active compound 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 the liver. A sufficient amount of sulfur in the product is responsible for this. This substance is actively involved in the production of methionine. It is this enzyme that prevents serious diseases in the cartilage tissue.
4. In the culinary industry, garlic is used not only to add flavor to foods, but also to aid in digestion. The fact is that this vegetable helps the body to better produce bile when it consumes heavy and fatty foods. As a result, the digestion of food is much easier and more comfortable.
5. Such a vegetable can be consumed regularly, even as a preventive and tonic. The presented raw materials are saturated with magnesium, copper, beta carotene and various vitamins.It is in such a useful "cocktail" that the human body needs in the offseason.
6. The product is an excellent preventive measure against stroke and heart attack. If you systematically include garlic in the diet, it will reduce the formation of blood clots and reduce blood viscosity. In any case, as a preventive measure, it is recommended to eat no more than 2 slices of vegetable every day in the absence of contraindications.

Impact on the body during pregnancy and lactation

1. Every girl knows that while carrying a baby and breastfeeding you need to carefully monitor the diet. At the same time, so that this does not negatively affect the little one, many products have to be abandoned.
2. Unfortunately, for some women, garlic is banned. However, recent studies have confirmed that you should not refuse completely from such a vegetable. If the product is contained in small quantities in dishes, then the body will have an extremely positive effect.
3. The advantage of such a vegetable is that it is saturated with folic acid. It is this 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 beriberi and problems with the cardiovascular system.
4. The presence of magnesium in sufficient quantity helps to reduce the tone of the uterus. The abundance of calcium strengthens the bone tissue of 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 childbearing 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 blood thinning. The product resists thrombosis.
6. In addition, the systematic eating of raw materials will be an excellent preventive tool in the midst of the season of colds and infectious diseases. In ancient times, such a vegetable was called a natural antibiotic. Active enzymes prevent the penetration of various viruses into the human body. Enough to eat only 1 segment of the product per day.

Impact on the child's body

1. The positive effect of such a vegetable on the body is simply indisputable. Indeed, even with a cold, timely consumption of the product can prevent further development of the disease. Therefore, if the child regularly eats garlic, his immunity will be strong.
2. The advantage of this raw material 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. The active compounds have a calming effect on the intestines. Along with this, the protective functions of the body are increased.
4. Keep in mind, the product is prohibited to include in the children's menu to children who have not turned 1 year old. A fragile stomach simply cannot digest such a vegetable. Also, do not give it to kids with problems with the stomach, kidneys and epilepsy.
5. As soon as the baby is over 1 year old, begin to include products in various dishes. Up to 4 years old, the daily portion should not exceed half of the lobule.It is best to give such a vegetable no more than 3 times a week. Sometimes garlic provokes the development of dermatitis in children and problems with the activity of the heart muscle.

Garlic billet

Dry pickling

1. Clean 1 kg. heads of garlic from all the excess. At the same time they do not need to disassemble into slices. If you wash them, dry. Put on paper towels and leave for some time. In parallel, sterilize glass containers.
2. Place a small amount of salt on the bottom of the cans. Next, alternate it with layers of garlic. Fill all containers this way. Cork capron and send in storage in the cold. In this form, the shelf life of the product can reach 2 years.

Weak salting

1. Using classical technology, prepare the product and divide it into slices. Send to sterilized jars. Pour dill umbrellas, currant leaves and horseradish. At the same time proceed to the preparation of brine.
2. Cook it from 1 l. water, 80 gr. salt and 15 peppercorns. Allow it to cool slightly. Pour the brine into the container and seal the capron. Wait for the tank to cool completely. Send the workpiece in the cold for 1 week.
3. After a specified period of 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 salting.
4. For this garlic enough to throw in a saucepan and pour boiling water. Leave the product for a few minutes. Otherwise, when you open the jar, the billet must be consumed throughout the week. Therefore, for salting it is recommended to use containers with a volume of not more than 1 l.

With currant juice

1. Consider, according to the presented recipe, it is possible to pickle a vegetable 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 materials in cold water for about a day.
2. When harvesting slices, they are recommended to be cleaned and blanched. Next, proceed to the preparation of brine. Cook it from 0.7 l. water, 0.1 kg. sugar sand, 0.3 l. currant juice and 70 gr. salt. Cool the composition a little and fill it with 2 kg. garlic.
3. Components are best placed in a container of sufficient volume with enamelled coating. It makes almost no difference what kind of currant you choose.Cover the container with the contents and install the press.
4. Keep container in a cool place for 20 days. Keep the workpiece in the refrigerator should also be under the yoke. Vegetable must be constantly in the marinade. If necessary, use garlic for its intended purpose.

With beet 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 storage conditions, they do not change. The difference in recipes is that they use less sugar. In addition, the cooking brine occurs in water.
2. Boil in 0.7 l. water 50 gr. sugar and 70 grams. salt. In a warm brine pour 0.3 liters. fresh beet juice. Fill the prepared 2 kg with liquid. garlic. As a result, the vegetable will acquire not only an unusual color, but also a rather pleasant, unusual taste.

Georgian

1. It is noteworthy that the recipe in question has been practiced successfully in the Caucasus for quite a long time. Due to its unusual taste, the product deserved universal attention. To achieve this, you need to follow simple instructions.
2. Drain 20 whole and young heads of garlic in the open air about a crescent. Then remove the top layer of husk and long tails. Carefully cut out the bottom. You should not damage the vegetable slices.
3. Send the heads in a container with cool water. Leave the raw material to infuse throughout the day. In parallel, prepare a brine of 1 l. water and 40 grams. salt. Fill the soaked garlic with the prepared and cooled liquid. Leave for 3 weeks. Brine change every day.
4. Cook marinade from 1 l. water, 120 gr. sugar, 3 clove stars and 10 peas of various peppers. At the end of cooking, pour 120 ml. vinegar vinegar. Filter and cool. Transfer the vegetable into sterile jars and pour in the marinade.
5. Cover the container with gauze cloth and store in cold for 2 weeks. Drain the liquid in a separate container. Pour to garlic 1 l. grape juice. Wait 1 week and drain it. Re-infuse the marinade and send the garlic into the cold. After 1 week taste.
6. This preparation 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. Considered the finished product 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 the unique vegetables. However, do not forget that it is toxic. When overeating, the product can be faced with a number of certain problems. Therefore, do not abuse the raw materials.

Video: how to pickle garlic