Garlic pickling recipe. Garlic preparations for the winter, how to store garlic in the winter. Briefly about the benefits of salted garlic and how to prepare it

Now is the time to salt the garlic while it is still very young. Many people know that garlic, as a seasoning, is simply irreplaceable, because it has a wonderful unique taste and aroma. In addition, garlic is very beneficial because this vegetable has antifungal and antimicrobial properties. It is a pity that in the conditions of an apartment, without having at hand, for example, a cellar, it is almost impossible to preserve garlic for a long time. The way out is simple - you need to salt it.

How to properly salt garlic for the winter?

You can salt garlic in different ways, there are several ways, each of which deserves your attention. Surprisingly, salting allows garlic not only not to spoil, but also to retain all its beneficial properties for eight months. This can neither please those who monitor their health and the state of the immune system, as well as those who are not indifferent to spicy, mouth-watering dishes with the addition of garlic.

In order to pickle garlic with whole heads you will need:

• about 300 grams of salt
• 1 kilogram of garlic heads

Preparation:

1. If you decide to use this method, then keep in mind that the heads of garlic are not peeled with it. All you have to do is simply remove all roots and excess damaged scales with a knife. Prepare a suitable jar in advance, its volume will depend on the amount of garlic that you would like to cook.
2. At the bottom of your container you need to pour a small layer of salt, and spread the heads of garlic on top of it. Now you will need to fill in all the gaps between the laid out heads with salt, and then make the next layer. As a result, it turns out that all the heads of garlic are completely in salt, while the last layer of garlic should be completely covered. When you're done, just close the jar with a tight lid.
3. Garlic, salted with heads, must be stored in some cool room. When you eat it, you will hardly feel the difference between salted and fresh garlic, because it will remain as dense and crispy.

Salting garlic in chunks

To salt the garlic in chunks, you will need:

• 100 grams of peeled garlic, cut into slices or cubes
• 30 grams of salt

Preparation:

1. To use this pickling method, you need to peel the garlic, that is, to take it apart into individual cloves. Peeled garlic cloves must be cut into slices.
2. Add salt to the resulting plastics and mix thoroughly, the grains should be distributed as evenly as possible over the garlic so that there are no lumps. The entire resulting mixture must be spread out in jars of a suitable volume so that the containers are filled as tightly as possible.
3. After that, it remains only to close the jars with lids and send them for storage in the refrigerator.
4. This method is not only suitable for pickling mature garlic, in the same way you can preserve young garlic and even its feathers. Just cut everything into slices and salt in the same way. This seasoning can be added directly to food, but keep in mind that you no longer need to add salt to the dish.
5. Salted garlic in chunks is good both in salads and in soups and main courses.

Garlic in brine

To cook garlic in brine, you will need:

• garlic heads
• 100 grams of salt per 1 liter of water

Preparation:

1. You don't need to pick the garlic into cloves, you should leave the heads intact. However, before salting, remove all roots, damaged scales and leaves, and then rinse the garlic thoroughly under running watermaking sure there is no dirt or dust on the heads. After that, put the garlic in large, preferably three-liter jars and pour cold water.
2. For the next three days, you should regularly change the water in the cans, about twice a day. After that, the water from the containers must be drained. Now all the preparatory procedures are completed, and you can directly start salting the garlic.
3. A jar of garlic covered with brine should be sterilized by bringing it to a boil in a saucepan of water.
4. Prepare a brine from water and salt, bring the liquid to a boil and refrigerate, then pour the garlic with the brine. Now you just have to roll up the jars with special lids and send them for storage.

Pickled garlic "Tsarsky"

Pickled garlic "Tsarskiy" is a recipe for cooking Georgian cuisine, this pickled garlic recipe requires attention and time, but it's worth it!

Ingredients of Tsarskoe pickled garlic:

• Garlic - 15-20 heads
• Sugar - 0.5 cups
• Black pepper - 8-10 peas
• Allspice - 8-10 peas
• Carnation - 2-3 buds
• Grape vinegar - 0.5 cups
• Grape juice - 1 l

The recipe for pickled garlic "Tsarskoe":

1. To prepare a recipe for Georgian cuisine, pickled "Tsarsky" garlic, fresh garlic, without dividing into cloves, dry in a cool dark place for 2 weeks. After drying, cut off the root rosette from the heads of garlic without damaging the cloves. Place the garlic in a saucepan or jar and cover with cold water for a day. Then take out, remove the top layer of husk, rinse and place tightly in a large, low container.
2. From 1 liter of water and 2 tbsp. salt, prepare brine and pour garlic over it. Change the brine every day for three weeks. After three weeks, boil 1 liter of water, add sugar and the same amount of salt, all the spices and vinegar. Let the marinade simmer for 1-2 minutes, cool and strain. Pour the prepared marinade over the garlic, cover with gauze and set aside in the refrigerator for 2 weeks.
3. After two weeks, drain the marinade, and royally pour the garlic with grape juice for a week, then drain the juice, and pour the marinade over the garlic again. Soak the garlic in the refrigerator for another 5 days, and then serve.

Pickling is one of the types of canning vegetables, during which lactic acid is formed (it is a natural preservative). Pickled vegetables have a high nutritional value, they have a beneficial effect on gastrointestinal tract, destroy harmful bacteria, increase immunity and prevent infectious diseases.

IMPORTANT! If you have diseases associated with increased acidity of the stomach: gastritis, stomach ulcers, gastroduodenitis, then you are strictly prohibited from eating pickled vegetables.

Benefit

Pickled garlic has the same amount useful properties and vitamins, like fresh vegetable... It remains crispy, but loses unpleasant and strong smell after consuming it.

Trace elements contained in garlic:

• sodium;
• calcium;
• iron;
• phosphorus;
• magnesium.

In addition, it has a high content of vitamins: B, C, D, P. They contribute to the normalization of work nervous system, protect the body from viruses and bacteria, help get rid of many diseases. The benefits of this vegetable crop cannot be overemphasized. Especially in autumn and winter, when the body is prone to various diseases, it is very useful to use garlic for prevention.

Useful properties of pickled garlic for children:

Most children, when eating dry garlic, complain about its unpleasant smell and taste. Thanks to fermentation, these negative effects are lost, and the child will be happy to take this product with food.

IN Ancient Rome gladiators ate several cloves of pickled garlic daily, thanks to this, they had strong immunity, were always brave and courageous.

Useful properties of pickled garlic for the elderly:

• bones are strengthened, fractures are prevented;
• the risk of developing stomach cancer decreases;
• reduces the risk of heart attacks and strokes;
• bile secretion improves;
• the work of the pancreas and thyroid gland is normalized;
• the aging process of the body slows down.

REFERENCE! Even a healthy person should regularly take garlic, because daily stress, unhealthy lifestyle and unhealthy diet will make themselves felt with age.

Recipes: how to ferment and salt at home?

At this stage of time, there are numerous recipes for pickling garlic, each of which makes the presented product unique in its own way.

In armenian

To prepare this recipe, you need the following ingredients:

Having prepared the food, you can start preparing the pickled garlic:

1. Peel the heads of young garlic, cut off the bottom with roots, wash well.
2. Place the heads tightly in a jar (you can either whole or in separate cloves).
3. Prepare a 1: 2 marinade. Take 0.5 L of water for 1 L of apple cider vinegar, stir and add about two tablespoons of rock salt.
4. Stir the marinade until completely dissolved and pour into a jar of garlic.
5. After a few days, pour a fresh, identical marinade into the jar.
6. Do this for 40 days.
7. IN last time pour 1 liter of water, half a tablespoon of rock salt and vinegar into a jar.
8. Store in a dark place.

The delicacy will be ready by September.

Whole heads as on the market

The following products are required for cooking:

Having prepared the products, you should follow these steps:

1. Put a pot of water on the fire. Boil.
2. Add salt (about two tablespoons) and stir until completely dissolved.
3. Place in a cool place to cool the solution.
4. Remove the excess husk from the garlic heads and put them tightly in jars. You also need to add a little horseradish leaves, allspice, a piece of hot pepper.
5. Fill the jars with chilled solution and put them in a cool place for 3 weeks.
6. If necessary, periodically you can add boiled water into the brine.

After three weeks, the garlic is ready. In this form, it can stand with you for several months. If you want to increase the shelf life, then it can be preserved. But before that, you need to pour new brine into the jars.

With beets

To prepare this recipe, you need the following products:

Having prepared the products, you can start preparing the recipe:

1. Peel the garlic heads. Dip the vegetable in boiling water for 1 minute. After a while, pour cold water over it.
2. Cut the beets into thin slices.
3. Place beets and garlic in jars tightly, alternating between them.
4. Place a 1L pot of water on the fire along with salt, sugar, black pepper and cloves.
5. Remove the solution from heat and pour 100 ml of vinegar into it.
6. Pour marinade into jars and place in a cool, dark place.

The product will be fully ready in three days. If you want to preserve it, you should sterilize the banks in hot water.

With other ingredients

You can also cook garlic with cabbage and carrots. The cooking technology is similar to the previous recipes.

How to save for the winter?

To keep the delicacy as long as possible, it is necessary to keep it in the dark and constantly maintain a cool temperature. This is best done in a cellar. Before twisting, the cans must be disinfected in hot water (at least 5-10 minutes) so that there are no extra bacteria in them. Banks must be tightly screwed so that no air gets into them.

You can also store garlic at room temperature.

ATTENTION! Sometimes garlic stored at room temperature can change its color. You should not be afraid of this, because such changes will not harm you. However, if you still want to avoid this, then try to use an exclusively young variety of garlic grown in your own country house, and not bought in a store.

Dish options

Tinned garlic is one of the best snacks and is ideal for almost any meal. This delicacy has excellent taste and is best combined with meat and fish dishes. It is quite often practiced to add sauerkraut to various salads.

Garlic is great for prevention viral diseases, strengthening the immune system and the body as a whole, which is very important in cold seasons. However, a positive result from taking it with food can only be achieved if it is regularly consumed in small doses.

Watch a video recipe for pickling garlic for the winter:

If you find an error, please select a piece of text and press Ctrl + Enter.

Pickled garlic
Divide the heads of garlic into separate cloves and peel. Scald the garlic prepared in this way in a colander with boiling salted water and quickly cool by rinsing with cold water. Can be marinated with whole heads.
Put the garlic in two-thirds of the jar, sprinkle with coarse salt (1 glass per kilogram of garlic), add water and refrigerate. After a day, drain the brine, wash off the undissolved salt, and pour the marinade. Well, I really don't want to take a sin on my soul, everyone puts about 2 tablespoons of salt, 2 tablespoons of vinegar 9% and 1 tablespoon of sugar on a kilogram of garlic. It is better to store in the refrigerator, mainly so that the view does not deteriorate.
1000 g garlic, 3 tbsp. salt, 3 tbsp. vinegar 9%, 1 tbsp. Sahara
Many pickle garlic in beet kvass. To do this, grate one small beet, pour in 1000 ml of water, 3 tbsp. salt, 3 tbsp. vinegar 9%, 1 tbsp. Sahara. Bring to a boil, close and do not touch for half an hour. Then strain the beet kvass and marinate the garlic in it.

angela Akhmedova

There is such an option:1 recipe.
For 1 kg of strong, not too large garlic, 200 g of 9% vinegar and 200 g of water, 20 g of salt, 50 g of sugar, several grains of black pepper, bay leaf are taken.
The garlic is scalded with boiling water, placed in a colander or sieve and cooled with water. Then it is cleaned of dry leaves, the roots are trimmed with a sharp knife and the heads of garlic are placed in a jar. Black pepper is also put there. The marinade should cover the garlic completely. After the jar covered with gauze has been kept warm for 2-3 weeks, it can be transferred to a storage location, but it is better not to a refrigerator or cellar, but to a pantry,
where it is not so cold.

2 recipe.
Pouring: for 1 liter of apple cider vinegar - 30 g of salt, 30 g of sugar.
Peel the young garlic from the shirt, cut off the roots, put in jars, pour cold water, changing every day. After a week, drain, pour over the marinade. Ready - in 2 months.
Ripe garlic is pickled peeled. It tastes slightly worse. Also preparing.

3 recipe.
Let's clean the heads from the general scales, but leave it on the teeth. We wash them and, breaking them into slices, put the heads in a jar, fill them with boiled chilled salt water above the level of the bookmark (for 1 liter, 6 tablespoons of salt). We will stand the jars under plastic lids for a month in a dark place so that vitamin C does not break down. After that, we salt the brine and fill the jars with marinade (for 2.5 glasses of water - 1.5 glasses of 9% sold in bulk
gazines of vinegar, 1 tbsp. spoonful of salt and sugar). After three weeks, the marinating is over and the garlic is ready to eat. Store in a marinade in a cool place. We will take it out of the marinade as needed. If jars stand on the balcony in winter and the marinade freezes, this is not scary, when thawing, the garlic does not lose its taste.

Maybe you are right:Peel the garlic, grate, mix with salt, put tightly in a jar and close. Store in a cool place. For 1 kg. garlic will need 300 grams of salt.

So:To prepare garlic (onion) with salt, finely chop the peeled garlic with a knife (you can, of course, skip it through the garlic, but you lose a lot of useful things), and cut the onion into thin half rings. Then generously sprinkle them with coarse salt (for 1 kg of garlic or onion 200 g of salt), place them tightly in small jars and tamp lightly. Pour the garlic 1-2 tsp. vegetable oil, and salt the onion on top, close the jars with lids and put in the refrigerator. Use this garlic condiment where you normally use fresh garlic, but remember that it is very salty. And add onions to salads.

Salted garlic

* for every 100 g of garlic
* 30 g (and a little more) salt

Method of preparation: Disassemble the garlic into cloves, peel, weigh on a scale and cut into small cubes. Mix with salt (30 g per 100 g) and press to fill the jars. Cover with a layer of salt. Close banks and set aside. Use pickled garlic whenever both ingredients are required. If the fresh smell of garlic should prevail in the dishes, then salt the dishes slightly at first, and shortly before serving, season with salted garlic. For the first time opened cans, close again and store in the refrigerator.

Young pickled garlic

Rinse the heads of young garlic, peel them. Scald with boiling water and cool immediately. Put in jars, pour hot marinade. Pasteurize liter cans for 5 minutes. Cork. Marinade: for 1 liter of water - 50 g of salt, 50 g of sugar, 100 g of 9% table vinegar.

Pickled garlic in Ukrainian

* for 1 liter of water
* 30 ml vinegar essence
* 120 g sugar
* 55 g salt
* 6-8 peas of allspice
* 4-6 carnation buds
* Bay leaf
* a piece of cinnamon

Method of preparation: Soak the garlic in warm (40-50 °) water for 1.5-2 hours to make it easier to remove the covering scales. Rinse and dry the peeled garlic. Put spices in the prepared jars at the bottom. Place the garlic tightly and pour over the hot marinade. Sterilize in boiling water: half-liter jars - 5 minutes, liter jars - 8.

Garlic, pickled with heads

* 10 kg heads of garlic
* 100 g dill
* 6.6 l of marinade filling

Method of preparation: Fresh, well-formed heads of garlic in the milky stage of maturity, winter planting are suitable for pickling. They must be sorted out, the root lobe removed, soaked in cold water for about an hour, discarded in a colander, allowed to drain, remove the integumentary skin, rinse. Sort out the dill, Wash, remove the thickened basal stems, cut into pieces up to 15 cm long and place together with the inflorescences on the bottom of the curing container, lay the heads of garlic as tightly as possible on top, cover the top row with a layer of dill, pour in cooled marinade (910 ml of water, 45 g of salt, 45 ml of 9% vinegar). To carry out the fermentation process, keep at room temperature for 10-14 days. If necessary, add brine (960 ml of water, 20 g of salt, 20 ml of 9% vinegar). Store in a cool place at a constant temperature.

There is a tip:peel the garlic from the top husk, but so that the head is whole, put it in jars, add green dill. pour brine: 10 liters of water (not boiled) 250 grams of salt. mix thoroughly to dissolve all the salt. and you will have garlic that tastes the same as sold in the bazaars. store under a plastic lid, it is possible without a refrigerator, it will stand for 2-3 years.

There are many options for preparing salted garlic. Garlic is pickled and salted with heads, cloves, with your favorite spices, herbs, horseradish, in beetroot juice.

Housewives do such a preparation as salting garlic with heads at home when they really want to add their favorite garlic to a dish, but it's difficult to keep it fresh at home.

How to salt garlic at home

We offer a simple and convenient salting recipe. Its advantage is that garlic undergoes minimal preliminary preparation. There is no need to clean and scrape it.

Ingredients:

• garlic - 1 kg;
• salt - 300 g.

Container - three-liter glass containers, any suitable ceramic or earthenware. The main condition is that it must close tightly so that moisture does not enter.

Let's start bookmarking:

1. Sprinkle the bottom of the dish with salt, you should get a continuous layer.
2. Lay out the heads of garlic. There must be space between them
3. Sprinkle with salt to fill the voids and cover the garlic completely.
4. Fill all dishes in this way. There should be a layer of salt 1.5-2 cm thick at the top.
5. Cover tightly.

Such a blank is perfectly stored in a cool place. Having taken out the garlic in winter or spring, we will get a perfectly preserved product - dense, elastic and vigorous, with a full set of useful substances.

the garlic for pickling should be dense and elastic, ideally young, so that the garlic harvest gets the desired crunchiness.

How else can you salt garlic heads for the winter

No less interesting is the recipe for salted garlic heads, as on the market. A tasty and healthy blank, with crispy cloves, the child will also enjoy eating with pleasure.

Ingredients:

• garlic - 1 kg
• vinegar 9% - 200 ml
• salt - 30 g
• sugar - 30 g
• black pepper - 20 peas
• allspice - 3-4 peas
• bay leaf - 2 pcs. middle
• water - 200 ml.

Let's start cooking:

1. Prepare the brine beforehand. Put all the ingredients in a saucepan, boil, boil for 15 minutes and cool to 80˚С.
2. Pour boiling water over the garlic, then cool under running water.
3. Peel the garlic from the top flakes. The head must remain intact.
4. Put dry dill inflorescence on the bottom of a sterilized jar.
5. Place the garlic.
6. Pour marinade over, cover tightly.

Almost done. When the fermentation process is over, and it will take 2 - 3 weeks, the workpiece must be placed in a cold place. Now the garlic should be marinated, and this period sometimes lasts up to three months - it all depends on the variety and size of the garlic.

Video

Of course, pickling garlic at home takes time, but it turns out great. And you always know what's in your bank!

If you've ever tasted salted garlic, you've probably noticed that after processing it loses its astringency and becomes very tasty. At the same time, the fruits soften, and a softer and more delicate aroma remains in them. This pickle is great for sandwiches, salads, or as a stand-alone snack.

The most difficult thing in preparing a blank is canning. You can store garlic rolled in jars for at least a year at room temperature, and simply pickled garlic for several months in the refrigerator.

A salted garlic recipe for the winter involves placing it in brine for a long time. After such processing, there is the possibility of subsequent soaking before use. In this case, the brine is just salt and vinegar. You can add some sugar, herbs, or dried spices. But, basically, cooking boils down to pouring salt-sour water over the garlic heads.

How to make a preparation for the winter?

First of all, you need several cans. You can use any size container, but remember that the garlic itself is small. Wash the jars in hot water.

Then take the garlic and peel it. If you want to cook a salty vegetable with the heads, just peel off the top layer of the skin. Put it in jars. Fill the container, leaving 1-1.5 cm of free space at the top.

Then think about what you want to add to the salted garlic. If you want to add a spicy flavor to the dish, add a little chili to each can, or just black peas. You can use herbs like rosemary, dill, bay leaf, and so on. It's best if you add a single herb or spice rather than a bouquet.

How to make a pickle?

Finally, start preparing the brine. You can use regular table vinegar (not stronger than 6%). A little salt and sugar are added to it. Wine red vinegar is best, but apple cider and even regular white work well too. Experiment with this ingredient for different flavors. The easiest method is to put some salt and sugar in each jar of garlic and any additional ingredients you add, and pour diluted vinegar over the whole thing. So, you get the salted garlic like in the market.

Cover and wait. Simply refrigerate the salted garlic for two weeks to allow it to soak in the brine. You can store this blank in the refrigerator for up to several months.

How to cook garlic, salted heads for the winter?

If you do not have the opportunity to store your preforms in the refrigerator, and you do not have a cellar or basement with a constantly low temperature, you can make canned vegetables in sealed jars.

You will need the following ingredients:

• 12 large heads of garlic;
• 4 cups 5% white vinegar
• 1.5 tablespoons of pickling salt;
• 3/4 cup sugar
• 1 tablespoon dried oregano or 3 tablespoons fresh;
• fresh thyme;
• fresh rosemary, no stem;
• 9 whole chili peppers (chopped in the middle)
• 1 tablespoon mustard seeds;
• 1 tablespoon of pepper.

How to do it?

The recipe for salted garlic heads for the winter is as follows. Peel the top layer of the skin off the heads. To soften and loosen it, rinse the garlic in boiling water for 30 seconds, then immediately submerge them in cold water, strain and peel.

In a large stainless steel saucepan, combine the vinegar, salt, mustard seeds, peppercorns, sugar, oregano, rosemary, and thyme. Bring to a boil and simmer for 1 minute, then remove from heat.

Add garlic and chili to the hot marinade. Stir for a minute. Place the garlic and 1 whole chili in a preheated jar. Add hot marinade to coat the vegetables up to the top. Remove air bubbles using a rubber spatula. Wipe down the rim of the can, removing any stickiness. Install the covers, apply the screw tape until it stops. Place the jar in a pot of water on a rack. Repeat the same for the rest of the containers.

Boil for 10 minutes. Then refrigerate and check for leaks. Store in a cool, dark place. The salting process will take 2 to 4 weeks, then the salted garlic will have a rich spicy taste.

Option with wine

You can use pickled garlic in salad dressings or as an ingredient in many dishes. It is recommended to add it to fried vegetables as it gives them a sour, salty and spicy flavor.

To make salted garlic with this recipe, you'll need to peel it. You need individual teeth. Choose heads of garlic that are dense and heavy for their size. Do not use ones where the prongs start to recede from the center.

To quickly separate the cloves from the heads, place vegetables on the table with the root side down. Place your palm on top and press gently with force. The head will break and the teeth will separate from each other.

The easiest way to peel large amounts of garlic is to expose it to contrasting temperatures. Heat a large pot of water to a boil and prepare another pot of ice water. When the water boils, lower the garlic cloves and let them heat for two to three minutes. After this time is up, transfer them to ice water. When they're cool enough, you can easily remove the clean teeth from the skin.

How to pickle garlic with wine?

To do this, you need the following ingredients:

• 500 grams of fresh garlic, peeled;
• 1 glass of red wine;
• 1 glass of water;
• 1 tablespoon pickling salt.

Prepare a large saucepan and clean jars. Place the new lids in a small container of boiling water. Combine wine, water and salt in a saucepan and bring to a boil. Divide the garlic cloves into prepared jars. Fill them with hot brine.

Stir the contents of the jars gently to remove air bubbles. Add more brine if necessary if free space is present.

Wipe the top of the cans, close the lids, and process the cans in a saucepan of boiling water for 10 minutes (start counting the time when the water comes to a boil, not after the containers are submerged). Then take out the jars, make sure the lids are tight, and leave them upside down on a folded tea towel.

Store this workpiece in a cool, dark place. Salted garlic is ready to eat within 48 hours and can be stored for up to a year.

Option with pepper and celery

You can also pickle the garlic whole or in individual cloves of peeled, using bell peppers for aroma and taste. To do this, you will need (for a 0.5 liter can):

• 250 grams of garlic, peeled or small heads;
• 1 large red pepper, chopped small
• 2 cups distilled white vinegar (no stronger than 5%)
• 2/3 cup white sugar
• salt to taste;
• 1/2 teaspoon of ground dry mustard
• 1/2 teaspoon of celery seeds

This recipe for garlic, salted heads, looks like this:

1. Place the cloves or heads of garlic in a medium bowl, add the chopped red peppers and toss.
2. In a large saucepan over medium-high heat, heat the distilled white vinegar, salt, and white sugar.
3. Place the ground dry mustard and celery seeds in the spice bag and place in the liquid mixture.
4. Bring to a boil, boil for 5 minutes. Toss the garlic and pepper brine.
5. Continue simmering for another 5 minutes. Then remove from heat and remove the spice bag.

Place the garlic and peppercorns in sterile jars, leaving approximately 3cm of free space on top. Fill the remaining void with liquid almost to the top. Cover and refrigerate for about three weeks before serving. Such salted garlic can be stored for up to a year in the refrigerator for the winter.

Mixed pickles

Besides cooking one garlic, you can do mixed canning. Ideas like this are especially good for vegetables with mild neutral flavors. Spicy and tart garlic will make them more appetizing, and the aroma of the finished canning will be surprisingly pleasant.

So when you think about wintering, eggplant is probably not one of the vegetables that immediately comes to mind. As practice shows, their popularity can be represented at the bottom of the rating, after zucchini and different types cabbage.

If you decide to prepare eggplant, it is important to prepare a delicious pickle or marinade. In addition, it is important to take not very ripe fruits so that their texture does not turn out to be too rough.

What's the secret?

Most recipes for salted eggplant with garlic use white or red wine vinegar and spices like basil or mint. And also during cooking, it is advisable to taste the brine to make sure that there is enough salt and spices. Properly cooked eggplants should be soft and flavorful with tender flesh.

Also, don't start eating pickles right away; leave them for ten days or more. They will get better and tastier over time. Subsequently, salted eggplant with garlic is great for light holiday parties. Poured with unrefined olive oil and served with a few slices of feta cheese and bread, they make a great snack.

Before you start

Be sure to peel the eggplant. The skin of these fruits can turn bitter over time, especially on vegetables that ripen at the end of the season. Cut the eggplants into small, uniform cubes. This will allow the brine to fully penetrate the pulp, ensuring safety and maximum flavor.

Use the freshest mint you can find. Remember that the better the ingredients you add, the better your brine will be. You will need the following:

• 2 1/2 cups red wine vinegar
• 750 grams of eggplant, peeled and cut into 1.5 cm cubes;
• 1 1/2 tablespoons garlic, chopped
• 1/4 cup mint leaves
• 1 1/2 teaspoons pickling salt

How to prepare such pickles?

Prepare two quart jars and a large large pot. Place 2 new lids in a small container of boiling water and let sit for a while.

Pour vinegar into a medium saucepan and bring to a boil. Then add the eggplants and cook for 2-3 minutes. When done, remove the vegetable cubes from the vinegar with a slotted spoon or slotted spoon and place them in a bowl. Add garlic, mint and salt and stir.

Place the eggplants in jars and top with boiling vinegar, leaving 1cm free space at the top. Stir gently with a wooden spatula to remove any trapped air bubbles. Add more brine if necessary if the liquid level drops after stirring.

Wipe the top of the jars with a clean towel, close the lids, and process the jars in a saucepan in a boiling water bath for 10 minutes. Remember that you should not count this time from the moment you put the container in water, but from the moment the boil starts.

When everything is done, remove the cans from the pot, wrap the lids, turn the container over and leave it on a folded tea towel. When the containers are completely cool, make sure the lids are tight again.

Store eggplant jars in a cool, dark place. They will be ready to eat within one week, but can be stored for up to a year.