Garlic, that’s the trick to having it fresh all year round: it’s very simple!
Garlic is a healthy product appreciated and consumed all over the world. You probably already know the many health properties of garlic; It is a powerful antioxidant with microbial, antiviral and antibiotic properties. Ideal against colds and flu, source of vitamin C as well as enzymes and minerals that help strengthen immunity.
It is often used as a seasoning for first and second courses. However, ripe garlic tends to spoil quickly after purchase. To avoid this while preserving all the benefits as much as possible, with this trick it is possible to keep it for several months to always have it available in the kitchen.
Garlic, that’s the trick to having it fresh and intact for an entire year: it’s very simple!
Preparing garlic in brine is a solution to make it last longer. In addition, fermentation preserves its characteristic flavor but makes it milder and more digestible.
Making pickled garlic with vinegar is very simple. It takes no more than 10 minutes and we always have garlic cloves at your disposal that you can use in any recipe, whether steamed or, if you like, raw in a salad.
Let’s see the recipe to make pickled garlic step by step. It will be very useful in the kitchen!
Ingredients
2-3 cloves of garlic
1 glass of mild vinegar (apple or white wine)
1 glass of water
1 tablespoon of salt
1 tablespoon of sugar
½ bay leaf
chives
cloves
Peppers
- Blanch the garlic
Garlic must be “blanched” before being marinated. This does not cause excessive acidity of the garlic, which would increase its taste and smell and make it unpleasant to consume. To blanch them, we proceed as follows:
Fill a medium saucepan with water and a tablespoon of salt
We heat the water until it boils
Add the peeled garlic cloves and cook for 3-4 minutes
Then remove it from the water
- Prepare the brine ingredients
We put all the ingredients in a saucepan: vinegar, water, salt, sugar, bay leaf and spices.
We turn on the fire and when it starts to boil, we put the garlic cloves and let them cook for a minute.
Turn off, remove from the heat and let cool.
- Put all the ingredients in a glass
We put everything in an airtight jar and seal it
We let it rest for two to three days before using it
With this trick you can make garlic last longer and use it in any of your recipes. You will see that the essence and flavor of garlic remains the same, but it is slightly more tender and digestible.