How to salt garlic
Products for one three-liter canYoung garlic 1.5 kilograms
Salt - 450 grams (2/3 cup)
How to salt garlic step by step
- Use scissors to cut the tails of the garlic in half and place the garlic in a clean three-liter jar.
- In a separate container, combine cold water with 1/3 of the salt (about 150 grams) and stir until the salt is completely dissolved.
- Pour saline over the garlic.
- Cover the jar with a tea saucer.
- Leave the garlic to pickle at room temperature for four days.
- After four days, pour out the first brine, holding the garlic in a jar.
- Rinse the garlic and the jar under running water.
- Place the garlic back in the jar.
- Prepare the same saline solution as the first time and pour garlic over it.
- Leave the garlic under a saucer for another five days.
- After five days, repeat steps 6 - 9.
- Close the jar with a rubber lid and leave the garlic at room temperature for ten days.
- After ten days, remove the garlic to the basement or refrigerator.
Fusofacts
What garlic to saltTo salt the garlic, use only young onions when they have not yet developed many layers of rough skins. Garlic is salted during May - early June, because of the season, just at this time, garlic is the cheapest in the markets and in stores, and you can find good young garlic without any problems - it is easy to recognize it by its round shape, pale green tails and slightly damp peel.
What salt to use
You should use medium-fine salt because it is easy to use extra salt to concentrate the brine. You can check the readiness of the brine by putting a raw egg in it. If there is not enough salt, the egg will sink. It is important that the egg is fresh, because old eggs float even in plain water.
Saline solution is prepared at the rate of 50 grams of salt per 1 liter of water.
Salt delicious garlic
The tails are cut in half in order to facilitate contact of salt with the teeth, and the head itself has not lost its shape.
In the early stages of salting, the garlic begins to ferment, releasing gas bubbles. Therefore, in the first 9 days, the jar cannot be closed with a lid. Otherwise, trapped gases can burst the can, creating pressure inside it.
Garlic, properly pickled, should remain firm and crisp. Before putting the garlic in the refrigerator, wrap it tightly in a plastic bag - this will keep other foods (such as cheese or milk) from taking on the garlic flavor.
See also how pickle the garlic
with vinegar!