"Garlic water". How not to peel garlic for cooking meat.

[It is necessary:]

"Garlic water". How not to peel garlic every time you cook meat.

It is necessary:

Garlic - 4 - 5 heads
Salt - 2 tbsp l.
Boiling water - 1 liter.

Cooking method:

Peel the garlic, dividing it into cloves, and put it in a glass bottle, jar ...
Boil water, pour it into a container (another), add 2 tbsp. l. salt, stir until the salt dissolves. And pour this boiling water over the garlic. Close the vessel with garlic, filled with boiling water, and turn over. Let it cool down.

Find a suitable bottle in which the water will be stored in the refrigerator. I have a plastic one from under the ketchup, with a hole so that it is convenient to water the meat.
When it cools down, pour (with garlic, or without) and refrigerate. This will be enough for a long time.

I water the prepared meat (with spices) in a frying pan, or in a slow cooker, or in a Wok and no garlic! And garlic does not burn! He's not there. And there is a smell and taste! For pickling, please.

The thing is very necessary. Ends, I do it again.
For many, many years.

Great idea! How much can be stored? (Just "for a long time" is a relative thing, everyone has different ways)

And it depends on how much meat you eat and how you will pour
You can spend it in a month, you can spend 2, or you can spend 3. Nothing will happen to her.

That is, garlic acts as a bactericidal agent ??

Thanks, understood. I’ll definitely spend it all in a month))) We are meat-eaters))) And garlic-eaters too))) We put it into everything. And if you can water! For some salads .... how much will we pour

And garlic has always been a bactericidal agent.

Thanks, understood. I’ll definitely spend it all in a month))) We are meat-eaters))) And garlic-eaters too))) We put it into everything. And if you can water! For some salads .... how much will we pour

Go for it. Only you will have to salt less (the garlic is salty). Although I love salt and do not reduce its amount. Decide along the way.