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- 200 g of garlic
- 150 ml white wine vinegar
- 50 ml white wine
- 1 teaspoon grated coarse salt
- 1 teaspoon grated sugar
- 1 teaspoon grated oregano
Preparation time: less than 30 minutes
RECIPE PREPARATION Pickled garlic:
Garlic cut into cloves, I put it in boiling water for a few seconds. Then I took it out and put it in a bowl of cold water. With this method, the garlic is very easy to clean. In another saucepan I put the vinegar, wine, salt, sugar and oregano, and I boiled them. After a few boils I put the pot on the fire and added the cleaned garlic, stirring for about 1 minute. I took out the garlic and put it in the jar, then I added the juice over it, leaving it 1 cm up. I sealed the jar and put it in boiling water for 10 minutes. I left it in the hot oven until the next day, when I stored it in the pantry.
Add garlic to red wine vinegar - Recipe # 2.
- 500 g of fresh garlic
- 100 ml of dry red wine
- 100 ml of red wine vinegar
- 100 ml of water
- 3 hot peppers
- 1 tablespoon sugar
- 3 cloves
- 1 bay leaf
- 1 bunch of thyme
- olive oil
In this variant, you need to solve the fingers of garlic cloves and peel. Then cut small hot peppers and put together with red wine, vinegar and water in a saucepan. Then add thyme, cloves, bay leaves, sugar and salt. Finally, add the garlic cloves. They must then be completely covered with liquid. If not, add more water. Then let the mixture pass for a whole day.
It is a rum day, boil the mixture for 10 minutes. After the vegetables are cooled, put together with the liquid in the screwed lid jars and fill them with olive oil. Hermetically sealed, the garlic should now run for at least three days in the refrigerator.
"Laba", the Chinese pickled garlic recipe is all the rage
Garlic contains an odorless sulfur compound called aliina, plus an enzyme called alinase. When a clove of garlic is in its natural state, whole, the two chemicals have a low interaction and the garlic has no smell.
When garlic is cut or crushed, the two enzymes are more exposed and interact with each other, creating a compound called allicin (the active substance in garlic). This is what gives the garlic its pungent and unique smell.
The bluish color is formed when garlic is combined with an acid (such as vinegar) or when it comes in contact with minerals from certain metals (such as copper, aluminum, iron and tin). These minerals may come from vessels containing these metals or from traces of minerals in the water. Garlic that has turned green during cleaning or cooking can be eaten because the color has no effect on taste.
Garlic marinated like Armenian from Maria Andriuță
Maria Andriuță - passionate about gastronomy and a real gourmet. "For me, cooking is a kind of meditation in which you can totally immerse yourself in the creative process. And it's probably the fastest way to enjoy the result of your work! :)"
Everyone who has ever lived in Moscow knows of fairytale, Caucasian-looking aunts who sold pickled garlic in markets and shops. It is undoubtedly a delicacy, along with our traditional pickles for meat dishes. In addition, garlic has all the qualities needed to strengthen immunity. Pickled garlic is not prepared quickly, it takes time, but the wait is worth it - believe me! For the preparation of this dish is used only young garlic, milk as they say. For everyone interested - hurry up, otherwise you will not succeed.
Young garlic, as much as you want
The young garlic cap should be peeled off the top of the peel, cut off its roots and then washed. The prepared hats are well placed in a jar. Today I pickled garlic in two ways, the whole hat and the separate puppies. The puppies are detached from the hat without damaging the last layer of bark on them and are also placed in a jar.
Prepare the marinade in a ratio of 1 to 2, for example, in my case, I took 500 milliliters of pure water to 1 liter of apple cider vinegar, mixed and added 1.5 tablespoons of salt. Stir in the marinade until the salt dissolves, then pour into a jar over the garlic. Ready! Everything is done)) Close the lid of the jar and place it in a dark place. The pickled garlic will be ready by September. This delicacy can be stored until the summer of next year, if you do not settle accounts with it earlier. Eat for your health!
Pickled garlic in a jar. You will be sorry if you do not try this recipe!
If you like to eat garlic, then you will have to try this recipe. Pickled garlic in a jar, keeps well over the winter and has a wonderful taste.
- 3 kg of garlic, 1.5 liters of vinegar
- 100 g sugar, 1 tablespoon coarse salt
- 2 teaspoons finely chopped hot peppers, 1 teaspoon dried oregano
- 1/2 teaspoon celery seeds, bay leaves
- Black peppercorns
Method of preparation:
Peel a squash, grate it and put it in a large pot of water. Then prepare a large bowl, pour ice cubes into it and fill it half with cold water & this is necessary to quickly cool the garlic.
Then put the garlic in boiling water and leave it there for exactly 60 seconds. Quickly drain the water and pour the garlic into the ice bowl. Let it cool completely.
Pour vinegar into a stainless steel pan, add sugar and salt. Boil the mixture until the ingredients dissolve.
Put in the prepared jars 3-4 black peppercorns, oregano, a few celery seeds, a little chopped hot pepper and a bay leaf. Add the chilled garlic in jars. Then fill the jars with boiling marinade and cover them with lids.
Sterilize the jars in boiling water for 15 minutes. Then cover the jars with a blanket or a thick towel and let them cool slowly until the next day. After they have cooled completely, store the jars with pickled garlic in a dark and cool place, preferably in the cellar or pantry.
Garlic can be eaten after a month. The more it is left in the jar, the tastier it becomes. Good appetite and increase cooking!
For 2 jars of 175 ml. I used
200 gr. garlic
150 ml of white wine vinegar
50 ml dry white wine
1 teaspoon grated sea salt once
1 teaspoon grated sugar
1 teaspoon grated dried oregano or dried basil or dried thyme - optional
2 dehydrated chili peppers
First I unwrapped the garlic in the dogs.
I immersed it in boiling water for 30 seconds, then drained it and immediately immersed it in cold water. This is the best way to peel garlic.
In a large saucepan I boiled: vinegar, wine, salt, sugar and oregano. You don't have to put herbs, but I would put oregano in cakes. I let it boil for about 1 minute and took it off the heat. Put the garlic and stir constantly for 1 minute.
With the foam paddle I took out the garlic and placed it nicely in washed, clean and sterilized jars, leaving about 2 cm to the mouth of the jar.
I poured the hot liquid left in the pan to cover the garlic, leaving 1 cm up. I sealed the jars and immersed them in boiling water for 10 minutes, to make sure it lasted through the winter.
Peel the garlic and wash the garlic cloves in cold water. In a saucepan put 500 ml of boiling water together with 200 ml of 9 degree vinegar, 200 g of sugar, 3 large spoons of salt once and let it boil until the sugar and salt melt. Add the garlic cloves and let it boil for 1-2 minutes.
Remove the garlic from the solution and place them in jars with or without hot peppers. In each jar add 2 tablespoons of pickle spice (or put a few peppercorns, coriander, 2 bay leaves, a few juniper seeds).
To the solution in which I scalded the garlic, add 1 teaspoon of salicyl (preservative powder). Stir until it melts then pour the hot solution over the garlic cloves in jars. We also put 1 teaspoon of grated borken, then we staple with the lids and place the jars in dry dunst and when they have cooled we place them in the pantry. After 3 weeks, the garlic is ready pickled and can be eaten with various steaks.
How to make a spicy marinade for pickled ghebe?
Boil the 500 ml of water together with the salt, sugar, peppercorns and mustard seeds. You can also put a bay leaf but Veve did not put (change the taste of these pickled ghebe). Boil for 5 minutes. Towards the end, add the vinegar and boil the marinade for another 2 minutes (until the pungent smell comes out). Ready!
Prepare the peeled garlic cloves but leave them whole.
Sterilize jars and lids as I explained here.
How do you put these marinated ghebes in jars?
The scalded and drained ghee are placed in jars and among them are put the garlic cloves (10 in each jar). The jars with ghebe are placed on a metal tray to absorb the thermal shock. Pour over mushrooms hot spicy marinade with all the peppercorns and mustard. It must cover the gutters well. Screw the lids on immediately. Check if they are hermetically sealed by shaking the jars & # 8211 see if the juice is dripping from them or not.
The jars with marinated ghebe are wrapped in kitchen cloths (thick wipes) and left until the next day to cool slowly. Then they can be placed on the pantry shelves. In winter you will have a sensational spicy pickled ghebe salad! Open a jar, drizzle a few drops of oil over the ghebe (opintici or popenchi) and eat them with appetite with steaks or just with toast.
In the summer we put mushrooms in a jar but without vinegar & # 8211 with oil and garlic & # 8211 according to the Bucovina recipe & # 8211 see here.
Veve documented in great detail the cutting of the pig (a 220 kg charcoal), its slicing and the preparation of many Transylvanian homemade sausages. Yes, Veve is from Arad like us. The whole story of cutting the pig you can read it here.
I think I made you want this recipe for marinated ghebe in a jar or pickled ghebe salad for the winter and that you will test it soon!
Pickled garlic, tasty and fragrant
Have you thought about pickling garlic? If not, we support you to do it, because you can use it in many dishes.
1 teaspoon grated coarse salt
Garlic cut into cloves, I put it in boiling water for a few seconds. Then I took it out and put it in a bowl of cold water. With this method, the garlic is very easy to clean, writes bzi.ro.
In another saucepan I put the vinegar, wine, salt, sugar and oregano, and I boiled them. After a few boils I put the pot on the fire and added the cleaned garlic, stirring for about 1 minute. I took out the garlic and put it in the jar, then I added the juice over it, leaving 1 cm up.
I sealed the jar and put it in boiling water for 10 minutes.
I left it in the hot oven until the next day, when I stored it in the pantry.
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
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It has probably happened to you that when you cook or pickle garlic, it turns turquoise (green-blue). Especially, if you want to impress a close person with a dish or give him jars of pickles, you may think there is something wrong. However, how safe is it to eat green garlic?
Garlic contains an odorless sulfur compound called aliina, plus an enzyme called alinase. When a clove of garlic is in its natural state, whole, the two chemicals have a low interaction, and the garlic is relatively odorless. When you cut or crush garlic, aliina and alinase are more exposed and interact with each other, creating a compound called allicin - the active substance in garlic. It is the one that gives garlic its pungent and unique smell. The pigment is a chemical relative similar to chlorophyll - the one that gives the green color to all the leaves.
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The bluish color is formed when garlic is combined with an acid (such as vinegar) or when it comes in contact with minerals from certain metals (including copper, aluminum, iron and tin). Minerals can come from vessels containing these metals or they can come from traces of minerals in the water.
How safe is it to consume it?
Garlic that has become turquoise during pickling (cleaning) or cooking is safe to eat because the color has no effect on the taste of the garlic.
Laba garlic, a "colorful" recipe from China
Some people consider it a delicacy. For example, in China, garlic is pickled so that it becomes turquoise and is consumed during the Chinese New Year or Spring Festival. Laba garlic was discovered by reacting with acetic acid in vinegar. The Laba garlic recipe (Laba Suan) is made on the eighth day of the 12th month of the Chinese lunar calendar, which is considered the coldest day in North China (the 12th month means "La", eight means " Ba ”). Pickles are always served with meat or other fatty dishes. In terms of benefits, eating pickled garlic stimulates appetite, reduces nausea and improves digestion.
Method of preparation
Peel the garlic cloves. Transfer them to an airtight container, add the sugar, then pour in the vinegar. Squeeze very well and store the container in a dry and cool place, away from sunlight. In a week or two, you can serve the pickled garlic.
How to prevent garlic coloring
Don't you want blue garlic? Then try the following prevention solutions: