The popular and healthy garlic can easily be cultivated in the garden or in the flower box on the balcony. In autumn there is a lot of garlic, which you can preserve in small twist-off glasses.

Pickled garlic is the perfect ingredient for any salad

Prepare the garlic for the jar

  1. Divide the bulbs into individual cloves and peel them.
  2. Toes with rotten spots are discarded.
  3. Boil the garlic cloves in salted water for 5 minutes.
  4. Take out the bulbs and let them drain.

Garlic in Vinegar

When the garlic cloves are drained, they can be layered in sterilized jars. Glasses and lids are sterilized beforehand by boiling water or heating (100 degrees) in the oven.
You can use the cloves to preserve various spices at the same time, such as small chili peppers or herbs such as rosemary, oregano or a bay leaf. Once you have filled the glasses, prepare a decoction of vinegar, water, salt and sugar. Bring to the boil and pour the hot liquid over the garlic cloves.
Close the jars immediately and turn them upside down for a few minutes. This creates a vacuum that preserves the garlic.

garlic in oil

If you pickle garlic in oil, you not only preserve the spicy cloves, you also get a delicious garlic oil.

  1. Here, too, first sterilize the jars and lids that you want to use for preserving.
  2. Take the prepared garlic cloves and confit them in plenty of rapeseed oil. For the confit, simmer the cloves in oil over medium-high heat until almost done. The garlic should still be al dente.
  3. Then put the garlic with the oil in the prepared jars and seal them.
  4. Preserve the jars in the oven or preserving machine again. To do this, place the jars in the dripping pan of the oven or in the alarm kettle, pour in water (the jars should stand well in the water) and boil the garlic at 90 degrees for about 30 minutes.
  5. Let the glasses cool down a bit in the oven or alarm kettle. Then remove the jars and cover them with a cloth to cool completely on the countertop.

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