Garlic is tasty and simple!

Garlic is tasty and simple!
Category: Blanks
Ingredients
garlic at least
salt to taste, but a little
sunflower oil a little bit
Cooking method

Again, not a recipe, but a cooking method. I clean the garlic, for example, I pick up the cloves in a liter bowl. Or at least how much - there is a surplus of garlic in the fall, or by the summer there is already garlic, we have only winter, it began to dry out, it's a pity to lose the harvest, and it’s just that you can buy garlic cheaper in the fall. Well - I clean and chop - also in different ways - and with a chopper, if the garlic is already a little old, dryish, and a mini-alligator, if the garlic is young and vigorous and there is a lot of it, and simply on a coarse grater by hand, or on a garlic press. And now it's time to salt - salt to taste, but do not oversalt, otherwise the taste of garlic will disappear. And that's all - I put it tightly in a small jar, let it stand in the refrigerator for no more than a day, it will be salted properly in the freezer. If there is a lot of garlic - in several jars. Salted fresh garlic is delicious. It is eaten at a terrible speed. We smear or put on bread and nyayayama is so awesome. If the garlic is old and dry, you can salt it steeper so that it can be used directly in the jellied meat, only when cooking the jellied meat, reduce the salt, or add it to the soup in the plate, to the minced meat. The advantages of such salting of garlic are that the garlic does not spoil, it takes up much less space than the whole one, it is already ready for use, you do not need to peel the garlic every time for the soup, which can be a lot. So once a week (month, hmm .. season) you sit, peel the garlic, grind it in all available and desired ways, and just break it with a spoon in a jar. There is only one drawback of this method - garlic is eaten faster than dressed garlic, which also needs to be peeled every time. About oil - if you add sunflower oil with a smell to such salted garlic - there won't be enough harvest! I do not add much oil so that the garlic spirit does not disappear. I make small porcelains with butter - garlic is very saturated with oil, well, maybe someone to taste. Try it, men will definitely like it !!!

Note
It is better not to store it without freezing, the garlic secretes juice, tastes coarser, and since it is sticky, I don’t like this anymore.

[Irsha]

Irsha, Ira, thanks !. very useful and interesting ... drooling to the floor ... I want with a borschechk)))

it's soooo comfortable, girls, and especially boys! yes - in a fat hot soup - that's it !!

Oh! I do that too. As there was a lot of small garlic, it was disgusting to peel. I press it through and into a jar. Salted, poured oil. Only I never froze. And I also noticed that the garlic in the oil is not so hot.
And then it is good to add butter to salads and bread. And for bread.
That's all the same our forum-collective mind. I noticed that many of the same thoughts come to mind.

I noticed that many of the same thoughts come to mind.

we are housekeeping girls, we can't throw everything away, we drag everything into our mouth, and also some summer accidentally began to harass garlic so massively - it was dry the previous summer, garlic, unlike the early seasons, began to dry up in June, and there was still a bucket of it , aha-zhaalko, if it goes into the compost, we'll eat it ourselves, let's peel it and grind it, salt it, and my first option was also with butter, by analogy with sun-dried tomatoes + herbs + garlic + oil, then somehow I did a little and didn't cajoled - and liked it too. Natasha, try keeping it in the freezer - a different taste

Great recipe !!!

[Irina]

IrinaThanks for the great garlic storage idea!
That's for sure, such garlic will be eaten faster than "dressed"

under what TV series everything is cleaned well

Thanks for the idea of ​​saving and using garlic! We respect him very much! And it is better to peel the garlic by first disassembling it into chives and soaked in cold water for 30 minutes. You don't even need to clean! The husk itself flies away from the touch. (The other day I listed 1.5 kg of small garlic inlet and threw it into the freezer) Now we need to make it with butter!

And it is better to peel the garlic by first disassembling it into chives and soaked in cold water for 30 minutes.

yeah ... gotta try, thanks for the advice! True, our garlic is so shy = figs you will take off his clothes

So he will give it wet himself

I clean, like Jamie Oliver (and many others) - cut off the ass, put the knife flat on the teeth, and then hit the flat with my palm. The garlic itself flies out of the skins. But 1.5 kg is so hard to clean too.

This year our summer was very dry and the garlic with its skin just grew together! It was unrealistic to tear it off. Therefore, I acted by analogy with a bow. I always soak small onions for conservation before peeling. (and large too, if more than one onion needs to be peeled). The trick was even better with the garlic than with the onion. The skin swelled and flew off by itself. I only cut off the hard noses for beauty and cleanliness. Then I washed it with some water and a mustache.
Oliver's method is good when you need to brush a couple of teeth. And the crushed teeth fly out. (which is not always necessary)

How cool that we have a forum, read the collective mind !!! Irisha, how cool that I came here and found such a recipe !!!
I got a bowl of peeled garlic, it's a pity to throw it away, but how to proceed is not clear. I was looking for something like pesto, I even agreed to buy what was missing: nuts, basil, parsley, parmesan, but there were a couple of cloves of garlic per serving. And I have a lot.
And here is your recipe !!!
So now I will not only process those 32 grams of peeled, I will also clean 200 grams of unpeeled light and we will be happy !!! All the same, I don't need whole teeth, I don't need to salt the cucumbers.
Irisha, thank you very much !!! I am using it !!!

Irisha, thanks for the recipe and the idea, I didn't have to freeze the garlic :-) but in which jars do you freeze ?? Will it burst in the freezer ?? I have a dry freeze, so I want to attach the excess :-)

Irina, how much salt and oil for a half-liter jar of already crushed garlic, for example?

[ml per 100-150-200]

Not big ml per 100-150-200 I lay out the jars, the garlic fits quite tightly into the jars, and if you don’t eat it with spoons, it’s enough, for example, for my mother, for a long time. bread and salad, and any different, often aged - salt more - this one in jellied meat, in soups. And it freezes well, the jar does not crack, there is not much water in the garlic. And now I have to scrap garlic each once to clean, went into the freezer, took out a jar. By the way, for everyday use, it is small jars that are good - you can not put it in the freezer, it will stand in the refrigerator for several days. Eat for health and peel garlic for convenience

How much salt and oil for a half-liter jar of already crushed garlic?

try a teaspoon of salt - as you wish - it is better not to oversalt, of course, especially when there is not a lot of garlic, and salted garlic can be used well, but you can't put on the cousman .. aa ..--, butter - 2 tablespoons - it tastes again

[Irsha]

Irsha, you finally dispelled my fears. For the second year now I have been trying to somehow freeze the garlic, but I'm afraid it will be disgusting. Now I will definitely do it. Thank you.

[about]

And I have to freeze = 3 freezers (and dry 4 dryers) baboutthe most part of the harvest in the absence of a shed, basement and pit 3rd floor ...

Me too, although there is a shed and a basement, but it is poorly stored there, so I also dry / salt

Ira, a very good idea. I will definitely use

[Irina]

Irina, develop my doubts: somehow they gave me a recipe for a very tasty cabbage, it included garlic. I made it and left it on the loggia and grabbed it with a little frost. Everything had to be thrown out precisely because of the disgusting aftertaste that garlic gave when freezing. Since then I am convinced that garlic does not tolerate freezing .. There is also a bag of garlic from the dacha, not attached. I would love to prepare this recipe, but I'm afraid ..

[Irsha]

Irshathanks for such a nice way! And then I have a lot of garlic this year, but small, will not survive, yes, and every time I am too lazy to clean! And this is a good way out, plus the aromatic malso remains.

[sulfur]

and grabbed her lightly with a frost.

exactly what grabbed a little, and then thawed - any vegetable will taste rough, and cabbage, especially because of the released essential oils

Essential oils of the CRUCIFERAE family

The family brings together a number of plants that produce essential oils containing derivatives sulfur... Among these plants are horseradish, radish, mustard, cabbage, turnip and rutabaga.

, we, too, somehow a head of cabbage on the balcony, even before the glazing, free air, was lying around, but at night there was a frost, it caught, the smell was also not pleasant, by analogy with start of extinguishing cabbage - always an unpleasant smell, at the beginning of the sweet smell and we find out that the cabbage is almost ready. Garlic also contains sulfur. When freezing (heating) vacuoles (plant cells, botany remembered)) burst, everything is released. Roasting garlic also gives duhman. And salted garlic in a jar without freezing also begins to plow over time, salt destroys cell walls, juice is released. In the freezer everything freezes at oncebut if you pulled out the product,any, from the freezer - use as soon as possible, otherwise it will turn sour.

[Irsha]

Irsha, Irina, super-duper recipe)))
In the topic about freezing laris, the girls shared their experience of freezing garlic, the taste is perfectly preserved
I take your experience into bookmarks and head for execution
Mom has a problem with storing garlic, "it dries up with any option and that's it .. and eats it badly, which is problematic to clean
Thank you

Mom has a problem with storing garlic, "it dries up with any option and that's it .. and eats it badly, which is problematic to clean

Katya, to your health! I, too, began to freeze the garlic first as needed - the garlic did not begin to lay until the fall, like the first few years when we bought this garden. At first, until the end of May, a third of the garden was flooded with groundwater, water stood in the paths. Radish grew like crazy, cabbage was planted in this region and, of course, garlic. It seems to be saturated with water from the spring, it turned out very juicy, strong, so what is called bulk, and was stored for a very long time, there were no problems. And then the water left, in the spring it is dry everywhere in the garden .. and the top irrigation is not enough for garlic, it is deeply planted. It will be preserved until spring, and then it begins to dry. So it came up with the background of all-vegetable ice cream

[Irsha]

Irsha, Irina, I thank you very much for the way to preserve garlic! It's delicious, always at hand and no problem. The garlic is stored perfectly in the freezer, after defrosting it tastes great, the only thing is that in the freezer it must be stored in a jar, because there was a residue (did not go into the jar) and I put it in a bag for storage, a smell appeared, quickly put it in a jar and all the problems were removed by this. Thanks again!!!

in the freezer it must be stored in a jar

And in glass, I have the first or first batch, folded into a plastic glass, turned green from the edges, quickly put everything in glass, in the glass it is normal. If you leave salted garlic with lean fragrant oil just in the refrigerator, it is also delicious, after standing the garlic turns yellow and even starts to smear a little on a piece, like butter, with boiled potatoes such garlic that is not frozen in freeze is delicious. Just do not transfer the salt.

Girls, can you make such garlic with butter? Nobody tried it? My pets love to spread bread with butter, and cut the garlic on top. Delicious!

I made butter with garlic in candy tins + more greens, to be honest, not for butters, but for Kiev cutlets! Delicious!

I made butter with garlic in candy tins + more herbs

I did the same, you throw in the boiled potatoes and the beauty is delicious

Tree sticks!!!! How could I not have seen this recipe in the summer and autumn?
So much garlic is gone ...

So much garlic is gone ...

now? and what kind of such is not lying at all?

I polished the garlic the day before yesterday, chopped it up with a mini-alligator, it turned out more than a liter, I added salt and pepper to the balcony, t still allows - frost

in soups in winter -

Damn and I missed this recipe
I almost used up my garlic, but I had to throw out a few dry cloves. Especially this year I did not buy garlic in autumn, because it is poorly stored. I store garlic in an open bag in the refrigerator on the door. It is more or less normal to be stored, but there are still losses. But I didn't even think about freezing.
Ira, thanks for this idea. If only the topic is not lost in the bookmarks until the fall, otherwise the memory is well, completely schlerotic. I specifically subscribe to the topic, maybe it will slip through in notifications in the summer.

unlikely to slip through, my recipes are not colorfully decorated, not noticeable

and no longer recipes, but methods, principles of preparation

you will look at * my recipes * in the summer and remember, a rat with a big spoon is a frequent guest on the forum

I store garlic in an open bag in the refrigerator on the door.

oh, oh - garlic does not like the refrigerator, it needs to breathe, and the refrigerator is humid for it

I store it in a cool place, in a closed cardboard box - it doesn't dry, it's not humid, and it's dark

This year I have frozen garlic, ground in a meat grinder.

I also don't leave a single garlic arrow in the garden

if they do not immediately go to cooking - the stew with them, instead of onions, is delicious, I also freeze it, then I put it in the minced meat and in the slow-cooked potatoes when ready, such a delicious spirit

now? and what kind of such is not lying at all?

I don’t know what sort .. some kind of local. Small heads, but very angry, he just dried up ..

Although .. who knows, maybe, if they watered it, it would be more potent and larger ... and so .. we had last summer that was not entirely successful in terms of gardening and gardening ..
Well, at least part of it turned out to be assembled ...

I also freeze the garlic arrows .. but I cut them into long pieces .. and I store the ground ones in a meat grinder in a jar in the refrigerator. They are made like a paste and do not deteriorate even without salt ..

I have long pieces for stewing with meat just right

but for the pasta I want to pass fresh arrows through a screw juicer with a sieve for mashed potatoes this summer, I will try to make * Trans-Ural wasabi * - green, I haven’t come up with a recipe yet, I will do it - everything will come to my mind

and remember, a rat with a big spoon is a frequent guest on the forum

Ira, but hto doesn’t know your rat with a big spoon, just to link in your memory your rat and advice on freezing garlic so that you know where and what to look for. Therefore, I noted in the topic so that there was a reminder

is unlikely to slip through

already slipped into notifications, so everything is ok

oh, oh - garlic doesn't like the refrigerator, it needs to breathe

Ira, she read this storage method for a long time in some culinary advice and have been using it for a long time.
Here the keyword is OPEN package, i.e. not tightly closed so that there is air access. And you need to store it on the warmest shelf (who has where this shelf). I now store it on the refrigerator door, and earlier in the vegetable drawer.

[nila]

nila, It lies better in thick paper bags .. There are some brownish ones .. Well, or, as for flour ... Not polyethylene ...

[Irina,]

Irina, Thank you very much for your recipes for preserving garlic! I liked it very much, I will definitely do it! Well, a very tasty option for using it for our delicious potatoes in their uniforms in a frying pan. Or in the process of cooking it, or on a sandwich under it.

I recently discovered several jars of last year's garlic in the bowels of the freezer

very handy, since the garden is soaked and frozen this spring

The garlic began to deteriorate and then accidentally came across this method of preserving it, so successfully, thanks, I did it, the men took a sample, said it was delicious, put the jars in the freezer.

Garlic started to spoil

after such a wet summer and no wonder

glad the method came in handy

Garlic started to spoil

me too(((
Part in jars, part in flower pots on greenery

[Lelka]

Lelka, I had nothing in the pots - it did not germinate, but dried and rotted, so I had to urgently dispose of it in this way.