Recipes for garlic preparations with photos

Often, when garlic shoots are broken off at the beginning of summer, they are simply thrown away, not realizing that they will make a delicious, savory homemade preparation for the winter. To prepare pickled or salted garlic shoots, green shoots, in 2-3 circles, not yet coarsened, without noticeable fibers inside, are suitable.

If you do something with your own hands, you begin to appreciate the result more. I don't want to waste time and energy. This is exactly what happened to me with garlic arrows.After we started growing garlic in our own garden, I studied in detail what needs to be done to make the heads grow large and strong.

I tried pickling garlic heads (like at the market) not long ago. Last season, a neighbor shared with me her favorite homemade recipe for preparing garlic, which does not require much labor and, as it turned out later, is also very tasty.

Pickled garlic cloves are an excellent homemade preparation for the winter for use as a savory and spicy snack. Another undoubted advantage of the recipe is that the preparation does not require a hermetically sealed seal.

Pickled garlic arrows, prepared together with young green leaves, will strengthen the immune system no less than the garlic cloves themselves and help fight atherosclerosis and hypertension. Most often they are simply thrown away. But thrifty housewives have found an excellent use for them - they prepare them at home for future use. When marinated, they are incredibly tasty, and preparation takes literally minutes. Just try this quick recipe.

My family loves to eat lard.And they eat it in considerable quantities. Therefore, different methods of salting lard were tried. But one of my favorites was the recipe for salting lard in brine.

Preparing borscht dressing at home is not a difficult and quick task. Such a tasty preparation is a real storehouse of vitamins. It will give your borscht that unique taste that not every housewife manages to “catch.” By spending a little time on preparation once or twice, you will quickly cope with preparing a bright, tasty, rich first course throughout the winter.

Today we will prepare salted lard with garlic in a jar. In our family, the choice of lard for salting is made by the husband. He knows which piece is best to choose and where to cut it from. But it always takes into account my preferences that the lard should have a slit.

Today I plan to make a very tasty vegetable preparation for the winter. This will be a very easy to prepare Georgian salad of cucumbers and tomatoes. Having tried to cook it once, you will make it year after year.

There are many recipes to prepare delicious cucumbers in Korean for the winter.Some preparations can be closed quickly, while others require more time to prepare. Each of them is good in its own way.

It cannot be said that in Georgia there are any traditional recipes for preparing lecho. Every Georgian family has its own traditions, and you can’t rewrite all the recipes. Moreover, some housewives do not want to share their secrets, and sometimes you have to guess what gives a divine taste to a particular dish. I will write the recipe that has been repeatedly tested by my family, my friends and neighbors.

Salted garlic, unlike pickled garlic, retains its properties almost like fresh garlic. The only difference is that you can eat it just like that. It is better to salt garlic when it is at medium ripeness and its husk is still soft. Garlic heads, or cloves, are salted using various spices. These spices slightly change the color of the heads and their taste. You can try pickling garlic in different jars according to different recipes, and then get a multi-colored assortment.

Of all the summer vegetables, bright eggplants offer the richest palette of flavors. But in the summer, vegetables are freely available, you can come up with new items every day, but what about in the winter, when you can’t find fresh vegetables? Each housewife chooses a suitable method for preparing vegetables; this can be freezing, drying or canning.

Butterfly belongs to the second category of mushrooms, and it is absolutely in vain. Young boletus is very tasty in any form, and the most delicious snacks are pickled and salted mushrooms. We will now look at how to salt butter for the winter.

Oyster mushrooms are one of the few mushrooms that are cultivated and grown on an industrial scale. In terms of nutritional value, oyster mushrooms can be compared to meat and dairy products, and at the same time, they have properties that break down cholesterol.

When it comes to national dishes, many take credit for the invention of the recipe. And you can’t argue with them, because sometimes it’s not easy to find the original source. It's the same story with Tarkin pepper. Many have heard this name, but no one knows what “Tarkin pepper” is.

Pickling vegetables for the winter requires having a large amount of containers. There are not always so many barrels or buckets in the house, and you have to choose what exactly to salt. These pangs of choice can be avoided by salting the assortment. Pickled cucumbers and tomatoes sit perfectly next to each other, they are saturated with each other’s taste, and saturate the brine with more interesting notes.

Zucchini season is long, but it is usually very difficult to keep track of them.They ripen in a matter of days, and can easily become overripe if they are not harvested on time. Such zucchini become “woody” and are not suitable for frying or salads. But overripe zucchini is also suitable for pickling. During the fermentation process, all this woodiness disappears, and pickled zucchini tastes exactly like pickled cucumbers.

Korean cuisine is distinguished by its pickles. Sometimes it’s very difficult to just walk past the rows at the market where pickles are sold and not try something. Everyone already knows carrots in Korean, but pickled Chinese cabbage “kimchi” is still new to us. This is partly because there are many ways to make kimchi sauerkraut, and each of these recipes claims to be the most correct.

In world cuisine there are many recipes that seem strange at first glance. Some of them are sometimes scary to even try, but once you try, you can’t stop, and you carefully write down this recipe in your notebook. One of these strange dishes is pickled lemon.

In the good old days, pickled watermelons were common. After all, it was only in the south that watermelons had time to ripen and were quite sweet. On most of our Motherland, watermelons were small and sour, and their taste did not cause much delight in either adults or children. They were grown, but they were grown specifically for fermentation.

Fans of green beans will be delighted with the new recipe for preparing green beans for the winter. This recipe is only suitable for young pods, at the so-called “milk maturity”. Pickled green beans are slightly different in taste from pickled beans, with a more delicate taste.

Recipes for winter preparations of lecho are very diverse, but preparation methods using tomato paste occupy a place of honor among them. And the secret of such popularity is that this option is the least labor-intensive. After all, modern housewives do not have to waste time preparing a base from fresh tomatoes. This process is quite labor-intensive: it is necessary to remove the skin from a large number of ripe fruits, twist them through a meat grinder or grind them in a blender, and then boil them over fire for 20-30 minutes. It is clear that such preparatory measures take quite a lot of time, so the use of ready-made tomato paste for preparing lecho is quite justified. So, let's look at the most popular recipes among housewives.

Undoubtedly, the vegetable salad “Lecho” is one of the most popular winter preparations. In addition to the main ingredient, sweet pepper, a variety of seasonal vegetables are added to lecho. Spicy vegetables and herbs add zest to the dish.Today we offer you to get acquainted with lecho recipes that contain a garlic note. Stay with us! It will be delicious!

Lecho is one of the most popular winter preparations. And this is not surprising, because when you open a jar of aromatic vegetable salad in winter, you plunge into an unforgettable summer! This preserved food is served as an independent dish, added to any side dishes, and even made into soup. In this article we want to reveal the secrets of cooking lecho in tomato sauce and offer the most interesting proven recipes.

Tireless breeders have not bred any variety of tomatoes: brown, black, speckled, and green, which, despite their appearance, have reached a full degree of maturity. Today we will talk about pickling green tomatoes, but those that are still at the stage of technical maturity or have not yet reached it. Typically, such fruits are harvested at the end of summer due to changing weather conditions, in order to save the crop from disease. The tomatoes will not have time to ripen on the branch, but they are quite suitable for preparing very tasty winter preparations.

If you haven't tried pickled garlic, then you've missed out on a lot in life.This simple dish is so tasty and healthy that you simply must correct the mistake and, using the recipes in our article, try to pickle the aromatic spicy vegetable yourself.

Salting, pickling and pickling are the main types of canned homemade vegetables. Today we propose to talk specifically about pickling, or more precisely, about pickling tomatoes. Fermentation caused by the activity of lactic acid bacteria allows the maximum amount of nutrients to be preserved in tomatoes. They taste simply wonderful!

In the 90s, homemade preparation of a variety of letcho salads was almost mandatory for every family. Salads were made from vegetables alone or with additives from various types of cereals. Canned food with rice and barley were especially popular. Such snacks were popularly called “Tourist’s Breakfast”. Today we will look at the most popular recipes for making homemade lecho with rice.

Many people preserve hot peppers for the winter, but not all of it is tsitsak. Real tsitsak pepper has an exceptional taste, and this is a kind of calling card of Armenia. You need to approach its preparation with special trepidation, because these are the traditions and spirit of Armenian cuisine.