Is it possible to dry garlic for the winter. How to properly dry garlic at home

It turns out garlic is an expensive pleasure. Its average market price is in no way inferior to expensive ones. exotic vegetables and fruit. Many summer residents, knowing the unpretentiousness of the plant, try to grow and prepare the crop for winter on their own. So, it's time to learn how to dry garlic and determine the features of its storage.

It's hard to imagine the national Russian cuisine without garlic

Features of harvesting

Soundly dried earth is the key to successful harvesting of garlic. As a rule, watering of the soil is stopped about 2-3 days before its planned collection. Garlic is simply pulled out (dug out) from the soil. On this, the harvesting work can be considered complete.

Now you need to remove the topmost layer of husk to remove dirt and clods of earth. At the same time, it is impossible to completely expose the teeth.

Important! It is forbidden to wash the garlic after digging, otherwise there is a risk of ending up with a moldy product.

Ways to prepare garlic for storage

The plant dug out after full maturity is dried in several ways:

• in room
• outside in the sun
• in the oven
• in an electric dryer.

In this case, the heads of garlic can be dried whole, or you can deal with the processing of only cloves. Let's consider all the ways.

Drying indoors

Place the garlic in one layer in a dry, well-ventilated room. Do not cut stems, leaves and roots. Ultimately, it is by their condition that we will be able to determine the degree of readiness of the cloves for subsequent storage. Drying time is about 1 month. Uniform discolored and brittle leaves are a signal that the crop is ready for further processing.

It's time to cut the roots, stepping back about 0.3 cm from the head, and also get rid of the tops, leaving about 3-5 cm from the stem.

We put the finished product in boxes and put it in the attic or basement for storage.
By the way, many people like to store dried garlic in bundles similar to onions. How do you like this option?

Drying outside

There are no particular difficulties in drying garlic on the street. The algorithm of actions is similar to that described above.

1. the harvested crop is not washed
2. plants are laid out on a wooden or any other surface in one row
3. in the process of drying, the garlic is turned over, and at night (in case of unforeseen precipitation) it is removed into the room.
4. dried stems and roots are cut, observing the ratio of 3-5 cm and 0.3 cm
5. garlic is removed to the pantry or other place prepared in advance for its storage.

Drying in the oven

Housewives have gotten used to drying garlic in a conventional oven. They suggest the following way:

• garlic cloves are peeled from the tough peel, washed, cut into plates (petals) about 1 mm thick
• cover the baking sheet cling film or foil
• put the chopped garlic on the prepared surface in 1 row
• send the baking sheet to the oven for half an hour, setting the temperature to 50 ° C.

After the specified time has elapsed, the cooled dried garlic is removed into a container with a sealed lid.

Important! The product being prepared must be constantly monitored, otherwise it will burn out and acquire an ugly brown tint.

Garlic in an electric dryer

Harvesting aromatic spices for the winter can be done using an electric dryer. The cloves are pre-peeled, cut into rings or half slices and laid out on the trays of an electric dryer with a cut up. The heat treatment time of the product takes on average 5 - 18 hours and depends on the type of household appliances.
To obtain granular garlic or powder, the dried petals are ground with a coffee grinder.

Tip: do not make powder blanks for more than 1 month. This seasoning cakes quickly and becomes unusable. Store the garlic in plates and grind it into a powder only when needed.

How to remove garlic skins without hassle?

This question is irrelevant for those who peel no more than one head, for example, for a salad. However, when harvesting garlic for the winter, far from one kilogram will have to be peeled. Considering that from 2.5 kg of raw materials, on average, up to 0.5 kg of dried garlic is obtained, then a lot of time and effort will have to be spent on preparatory work.
Plain water will help to facilitate the cleaning process. The cloves must be soaked for 20-30 minutes, after which, without harm to the fingers, remove the softened skin with a knife.

And finally, about ready-made spices

Some housewives prefer to dry the garlic along with other vegetables. The end result is a ready-to-eat seasoning, for example, for pizza.

First, cut the washed-out tomatoes of "not juicy" varieties of the "Cream" type into thin rings. Remove the watery core if necessary. We send the slices to the electric dryer. As the tomatoes dry up, add the plates of garlic and basil to the vacant space. Pour completely dried vegetables and herbs together with garlic into a jar with a sealed lid. Some of the pizza toppings are ready.

At the end of the topic, we suggest that you familiarize yourself with a video that describes in detail one of the ways to dry garlic in an electric dryer:

All materials on the site are presented solely for informational purposes. Before using any means, a consultation with a doctor is MANDATORY!

Dried garlic - one of the most beloved spices all over the world (see photo), without it it is impossible to cook almost any dish.

The history of the origin of garlic dates back to BC, but then this vegetable was used only for medicinal purposes.

Real gourmets and lovers of such a piquant and spicy seasoning can say that garlic not only surpasses all other spices in aromatic and taste properties, but also contains a large amount of minerals, vitamins and amino acids. Some people are confused by the smell of garlic that is present after eating, but there is always a way out. It is enough to eat a small amount of parsley or drink a little milk and the smell will disappear completely.

On store shelves you can see different kinds dried garlic. It can be granulated, ground, and in the form of flakes. Everyone chooses the option that they like best.

The calorie content of this product is quite high., therefore, it is not recommended to overuse it, so as not to harm your health. According to the documentation, the current gost of dried garlic dates back to 1971 and has not undergone any changes since that time. The table below summarizes the main documented criteria for dried garlic.

Index	Granulated	Powder
Appearance	Pieces of various shapes and sizes
Consistency
Taste and smell	Exceptionally garlic, no foreign impurities or added odors or tastes
	Shades from cream to gold	Cream

Useful properties and harm to health

The beneficial properties of garlic are fully preserved when it is consumed raw, and you can use it in various forms to create dishes.

But, no matter how useful garlic is, it can still be harmful to health. Let's take a look at the reasons why this product is contraindicated..

• pregnant women;
• if you have liver or kidney disease;
• with hypertension;
• with epilepsy;
• people suffering from asthma, stomach ulcers.

Dried garlic application

The use of dried garlic is quite widespread not only in cooking, but also in medicine and in everyday life. And also, due to its regenerating ability, it is also used in cosmetology.

In cooking

In cooking, it is believed that dried garlic rightfully belongs to the first place in the list of used seasonings for cooking. The most important thing is the correct dosage, because overuse of garlic can ruin the taste of food. Dried garlic is best suited for meat and poultry dishes, for preparing hot dishes (soups, borscht), as well as for jellied meat. Will be irreplaceable for seafood (shrimp, lobster and crabs). Also, dried garlic has found its use in baking in the manufacture of buns and bread: these finished goods sprinkle with garlic fried in oil.

In medicine

In medicine, he has also shown himself to be the best in the fight against bacteria. It is also used as a disinfectant against cholera, typhoid, diphtheria, malaria, and garlic is used for delayed menstruation and for swelling of the legs. It is irreplaceable in the treatment of purulent wounds, promotes the removal of warts from the human body, the disappearance of corns, and is effective for insect bites.

You should not use garlic if you are prone to allergies, suffer from anemia, or have sensitive skin.

At home

In everyday life, dried garlic is necessary to get rid of garden pests as well as ants and aphids. It contains an organic component that is deadly to insects.

For example, gardeners use garlic infusion against aphids. You need to take a couple of heads of garlic, grind them, mix with warm water and let stand for a day. After that we filter the infusion and thoroughly spray the plants for several days. This procedure can be repeated several more times after a certain period of time.

But how to prevent the appearance of ants, which annoy not only your garden, but can also appear in the house? And this problem can also be solved. Ants are very afraid of garlic, they simply cannot stand its smell, therefore, in order to get rid of them, it is necessary to sprinkle the possible places of their accumulation with abundant garlic in the room, and also to process the baseboards.

In home gardens, garlic powder is poured directly into the anthill, after which your garden will completely get rid of the pests. There is another way to get rid of ants: you need to spread arrows and cloves of garlic on the beds, which will also be effective.

Most importantly, this powder is safe for human and animal health.

In cosmetology

In cosmetology, the use of garlic has also found its niche. Throughout her life, every girl or woman strives to maintain her beauty. different ways(going to a beauty salon, physical training). But sometimes, due to some circumstances, we cannot afford to go to the salon again. And grandma's advice on how to improve the condition of her face and strengthen her hair at home comes to the aid of any woman.

If you have problem skin (acne, acne), then a garlic mask will help you. It relieves inflammation easily. But before applying it on the face, you must first test for an allergic reaction (it is enough to apply a mask on the wrist for 10 minutes, then rinse with water, if there is no redness, then you can safely apply it on the face).

To prepare a mixture according to this recipe, you will need the following ingredients:

• one egg yolk;
• a few cloves of garlic;
• one tablespoon of cabbage juice;
• two teaspoons of heavy cream;
• one teaspoon of almond oil;
• carrot juice.

Knead the garlic and mix with all the other ingredients until smooth. Then we apply half of this mixture to the skin, and after five minutes - the remaining mixture and after another five minutes we rinse our face with water. The effect will not be long in coming.

Garlic oil is used to treat hair. It strengthens the hair, reduces hair loss and also makes the hair shine.

To make your hair grow faster, you need to mix one part of kefir with two parts of this oil and apply to the hair. Wrap your head with a bag, put on a towel on top and leave for 2 hours. Then rinse your hair with water.

How to dry and store at home?

There are three ways to dry garlic at home while preserving its beneficial properties and flavor. However, not all varieties of garlic are suitable for drying. The most suitable are "Creole" and "Silver-white", because only they can fully retain their taste. Digging out the garlic should be done only when the weather is dry, and the beds are not watered beforehand.

	Procedure
In an electric dryer	The garlic cloves must be peeled, cut into rings or slices, and placed on the drier tray so that the cut is at the top. The temperature should not exceed 60 degrees, otherwise all aromatic properties and benefits for the human body will disappear. Heat treatment takes approximately 5 to 18 hours depending on the home appliance.
In the oven	Cut the garlic into slices and place on a baking sheet. If you don't want it to get dirty, place parchment paper on a baking sheet, and chopped garlic on top. The temperature should be 60 degrees, do not close the oven door, but leave it slightly open so that fresh air can get inside. Cooking time - 40 minutes, while you need to periodically stir the plates of garlic so that they do not burn. After that, let the garlic cool, and then put it back in the oven. The total cooking time in the oven is 3 - 6 hours.
In the sun	The garlic should be cut into wedges and placed on a flat surface with the core up. Place in a well-ventilated room out of sunlight. Due to this, all useful substances are preserved. Periodically, you need to check the readiness of the product, but everything takes about two weeks.

Garlic can be dried either whole heads, slices, or chopped. If you don’t have time to make dried garlic at home, then you can buy it for a reasonable price in stores. At the moment, many are engaged in the production of this seasoning trade marks and firms.

It is important to know that it is best to store dried garlic in powder form for no more than a month, otherwise it will lose its aroma and nutritional properties and also become unfit for food.

The main value of dried garlic as a spice for cooking is its aroma. That is why storing dried garlic is primarily aimed at preserving its smell. For seasoning content, it is best to use glass jars that can be closed hermetically. It is advisable to leave the container with the spice in a cool dry place.

As a result, we can conclude that dried garlic is useful not only in cooking as a spice, but also used in other areas of human activity.

Pressing his palm on the head of garlic, he crumbled into chives. To easily remove the skin from the tooth, you need to press on the tooth with the side of the knife until the juice is released. When all the garlic was peeled, then using a vegetable cutter, they cut it into small cubes, and then put it on the trays of the dryer.

From 2.5 kg of garlic it turned out:
2.3 kg (92%) - refined product
0.2 kg (8%) - waste.

The garlic was dried for 25 hours at a temperature of +50 ° C on 5 trays.

It turned out 1 kg of dried product.
Shrinkage 2.3 times.

Preparing garlic powder

After passing the dried garlic several times through the nozzle of the mill in a meat grinder and sifting through a sieve, the dried cubes turned into powder.

Such a powder is added to meat dishes, salads, soups.
Garlic powder has antiseptic, antibacterial and anthelmintic properties.

Garlic is one of the versatile products that is effectively used in various fields of human activity. All this thanks to unique composition of this plant.

The appearance of garlic: historical background

The benefits of garlic have been identified by humans in ancient times. This was confirmed by the plant heads found in the tombs of the pharaohs, as well as references to it in ancient manuscripts and even in the Bible. Even Pythagoras considered garlic to be the king of spices, and Aristotle and Hippocrates valued the plant for its healing properties.

Garlic came to Ancient Russia in the 9th century A.D. from Byzantium. The then doctors considered it an effective cure for the plague. When the epidemic raged in London in the 18th century, most of the French priests were saved only by the constant consumption of garlic. This only confirms the fact that the plant has long been considered a guarantee of health, endurance, energy.

Today garlic is also an effective remedy in traditional medicine. But it is most widely known as a culinary spice. And the oil of the plant, thanks to its cleansing and regenerating properties, has found its application in cosmetology. Most often, garlic is used raw, but a dried plant can retain all its benefits.

Features of the choice of garlic for drying

Dried garlic is the crushed and dried onion of the plant. It can be presented in the form of powder, flakes, granules. There are various varieties of garlic, the most suitable for drying are "Creole" and "Silver-white". During the drying process, they most fully retain their taste. Digging up the garlic for drying is carried out in dry weather, in the absence of moisture in the soil. The plant is not pre-washed, only the upper scales are removed.

Drying of garlic can be done in an artisanal way, by airing. But it is more effective to use modern devices, such as the Isidri fruit and vegetable dryer. This is a universal device that allows you to preserve the product for a long time, without losing vitamins and minerals.

Allows you to dry the garlic quickly in a natural way, retaining its color, taste and aroma.

Benefits of Dried Garlic

Dried garlic retains all the benefits of a fresh plant. Its composition is enriched with:
... PP, nicotinic acid, a participant in many cellular reactions in the body;
... B vitamins, which improve cellular metabolism;
... choline, which regulates blood insulin levels and improves memory;
... trace elements (calcium, magnesium, potassium, zinc, iron, selenium, phosphorus, sodium).

Recommendations for the use of dried garlic for human health
Garlic is a powerful anti-viral agent thanks to its volatile oil, which contains phytoncides. It increases the body's resistance to various infections and is a natural antibiotic.

Garlic actively fights fungal diseases. By reducing the amount of cholesterol in the blood, it not only suppresses atherosclerosis, but also helps to restore the walls of blood vessels. Ajoena contained in garlic dissolve blood clots, thereby preventing the occurrence of strokes and heart attacks.

Also, the plant has a mild urinary and diaphoretic effect, has an analgesic effect. Regular use of garlic can prevent many diseases.

The culinary properties of dried garlic

Culinary experts all over the world call garlic the king of spices. It is so complex that it needs to be applied correctly. Correct dosage garlic allows you to ennoble the dish, and the wrong one can ruin everything. In Italian and oriental cuisine garlic is used in large quantities, but dishes with this ingredient are not at all bitter and do not emit a pungent smell. The secret is that the garlic in them is used dried, not fresh. Thanks to this, the plant gets rid of excessive pungency and bitterness.

Garlic powder is used as a seasoning for most meat dishes (especially lamb) and poultry. If you rub the meat with it before baking, then the taste and aroma of the dish will be revealed most fully. Garlic seasoning is also used for soups, jellied meat, sausages, pickling and pickling. She gives them a slight edge.

Has a piquant and spicy taste fresh salad with garlic. For its dressing, use dried ground garlic mixed with salt. Garlic salt is often used for marinating fish and meat, as an ingredient in salad dressings (based on yogurt, olive oil, sour cream), as a seasoning for mashed potatoes, vegetable stew... It gives the dish a delicious aroma and distinctive taste. Although garlic in most cases is not combined with fish, when dried, it perfectly complements seafood (shrimp, crabs, scallops, lobster).

Granular garlic is a common ingredient in soups. However, add it just before the end of the preparation of the first course. To reveal the aroma of garlic, but not to simplify the taste of the dish, after adding the powder, turn off the heat, and the soup itself is insisted for a few more minutes, covering it with a lid.

Granulated garlic is used for making sauces, marinades. Its advantage is that when cooking in the oven, or when frying, it does not burn or blacken (and thus does not spoil the presentability of the finished dish.

Dried garlic is a versatile spice that can not only enrich the flavoring bouquet of food, but also heal and strengthen the human body. And this is only part of the positive qualities of the plant, known to modern science. Drying the product at home will allow you to preserve its freshness and rich taste better than store counterparts. The dried spice is convenient in storage and dosage, it greatly simplifies the preparation of your favorite dishes.

It is known to many as an aromatic and piquant seasoning that gives a dish a special taste and smell. He is also famous for his medicinal properties and is very actively used in. Pythagoras called him "the king of spices", and the Slavs hung him in the house as a talisman against evil spirits and evil spirits. There are many legends about this amazing and its magical and healing properties.

The benefits and harms of dried garlic

It is rich in vitamins, minerals and acids and has unique medicinal properties. It contains: potassium, magnesium, sodium, phosphorus, copper, iron, B vitamins, as well as other minerals and beneficial acids. A feature of the vegetable is its aroma, which arises from the natural ester of allicin, which has antioxidant and antiseptic properties.

The beneficial properties of dried garlic include:

• aids in digestion. When added to foods with a high fat and meat content, this flavor enhances the digestion of such "heavy" foods. By acting on the liver, it stimulates the production of enzymes for processing foods;
• lowers the level of cholesterol, which accumulates on the walls of blood vessels and can cause high blood pressure;
• prevents blood clots;
• has a beneficial effect on the human body suffering from atherosclerosis. Under the influence of its complex of microelements, intravascular blood clots are absorbed;
• inhibits the formation of cancer cells. As a result of studies carried out by Israeli scientists, it was found that allicin, which is part of the composition, inhibits the growth of cancer cells by neutralizing free radicals;
• has antiviral and antimicrobial properties. Phytoncides, contained in a sufficiently large amount, have a detrimental effect on staphylococci, bacteria, salmonella, colibacillus and even diphtheria. It was used during the wars as an antiseptic for treating wounds;
• v female body able to increase estrogen levels;
• with prolonged and regular use of this fragrant vegetable by men, they will stop worrying about problems with potency, their reproductive health improves, and it can also prevent inflammation of the prostate gland.

could be like this:

• excessive consumption of any food product can cause problems and Negative influence on human health. Having studied the beneficial properties of the miracle vegetable, it is worth saying that you should not get carried away by its excessive consumption of food, it should not exceed 2-3 cloves per day;
• there are contraindications in which its use must be strictly limited or abandoned altogether: with such diseases of the gastrointestinal tract as: gastritis, stomach ulcer, duodenal ulcer, pancreatitis; with liver problems, namely: hepatitis, nephrosis, nephritis;
• lactation. Since breast milk tastes like the foods that mom ate before breastfeeding, and garlic has a very special taste and aroma, your baby may not like the milk and refuse to feed.

Which garlic is better to choose

Almost all vegetables are suitable for it, however some may lose their flavor during the process of moisture loss.
Nevertheless, it is worth opting for such varieties as:

• Silver white;
• Creole;
• Kirovograd;
• Starobelsky white;
• Ukrainian white;
• Southern purple;
• Bronnitsky;
• Kalininsky;
• Rostov.

How to prepare garlic for drying

If the preparation for takes place in production, then the whole process will consist of such stages, like: rinsing the product, its preliminary drying, cutting, and then the drying stage. Raw materials are placed in special equipment, where they are cleaned and then washed. After that, it enters the preliminary drying stage, for which the cleaned and washed cloves are placed in a centrifuge, which, spinning up, removes all excess moisture after washing.

Important! Garlic should not be washed before drying at home as it can become moldy.

Then it is cut on a special apparatus and is already ready for drying in a drying chamber using a reverse flow oven.
At home, garlic is also necessary in advance. get rid of excess water... To this end, in the household, before digging, they do not water it for several days and make sure that it does not rain the day before. And if you purchased garlic from the market and are not sure under what conditions it was dug, you need to lay it out on a flat surface for drying outside or on the balcony.

You can just spread the paper and let it lie unfolded for a couple of days. It is worth noting that in order to save more useful properties, minerals and vitamins, drying in direct sunlight should be avoided.

How to dry cloves of garlic for the winter

There are many ways to dry garlic for the winter. Some people prefer to do this without destroying the head, many people like to shape from the bulbs with dried tops into bundles, resembling braids, and hang them in the house. For many years, such garlic braids were considered to be a home amulet against evil spirits and evil spirits. But the most popular modern way is to dry the garlic cloves.

Naturally

Before starting the drying process, you must peel the garlic cloves.
To do this, you can use several culinary advice:

• press the head of the garlic with the flat side of the knife, which will cause the head to disintegrate and the scales themselves begin to easily move away;
• You can also place the head of garlic in a metal bowl, pre-treat it with a knife as described above, cover with another bowl and shake it vigorously. Opening the bowl will separate the husks from the perfectly peeled cloves.

After the garlic is peeled, it should be checked for dark spots or damage. Then each clove is cut in half and laid out on a flat surface, slices up. It should be dried in a dry room with good ventilation or in the fresh air in the shade, so as to avoid direct sunlight. The drying process must be controlled by turning the raw material every few days. Drying results in this way can be expected in a week or two.

In the oven

Oven drying garlic isn't much different from a similar natural process, but it certainly won't take two weeks. In the oven, this process will be much faster and will take from 3 to 6 hours... For preparation, it is better to cut it into thin slices or slices, which will greatly speed up the process of removing moisture from the product.
It is important to know that a dried vegetable will retain all the nutrients and minerals even after changing its usual state. Next, you need to cover the baking sheet with parchment paper and place the garlic slices on it in one layer. The temperature in the oven should be low, about +50 ° C, which will gradually remove moisture, preserving all the richness of the product. After putting the baking sheet in the oven, you will need to time the time and check the condition of the garlic after 3 hours.

Slices must be mixed periodically, allowing them to cool slightly, and sent back to the oven, and finally tested for strength. If the garlic slice becomes brittle and breaks, then the drying process is over, if it is flexible and soft, then drying should be continued. In order to create a flow of fresh air, the oven door can be opened from time to time. If the oven has a convection mode, this will significantly improve the air exchange process.

Important! The garlic slices must be constantly monitored so that they do not burn out or become too brown, otherwise the taste of the dried product will become bitter.

In an electric dryer

The variety of household appliances pleases modern housewives and makes housework easier and more enjoyable. One of the processes that has received recognition from many housewives is drying vegetables in an electric dryer. Let's take a look at drying garlic in this apparatus.
In order to expose the garlic to dehydration, it is necessary to rid it of scales and husks and place it in one tier on the rack of the dryer. By connecting the electricity, you need to set the temperature +50 ... + 60 ° C and start the process. It will also take from 3 to 6 hours, depending on the thickness of the slices and the power of the unit.

How to make garlic powder at home

After learning how to dry garlic for seasoning, you can start turning it into aromatic spice... When the vegetable is well dried, has a pleasant golden color and its slices break well when pressed, you can begin the process of grinding it. To do this, you need to use either a bowl of a kitchen blender or a coffee grinder.

By placing dried slices into the apparatus, they must be crushed to a powdery state. Then it is necessary, armed with a sieve, to sift the resulting bulk mass and, if necessary, re-grind the remaining large grains and particles until a homogeneous fine powder is obtained. If you want to add larger particles of seasoning to your food in order to more clearly feel the garlic in the dish, you can avoid the sifting process.

Garlic is a fragrant vegetable crop that has won the love of culinary experts around the world. Spicy and discriminating taste The plant goes well with most meat, fish, mushroom, vegetable and some baked goods. Dried garlic is used as a spice. The range of spices is quite wide. And getting garlic in any form is not a problem. But a natural spice cooked with one’s own hand can never be compared with purchased products.

Preparing garlic for drying

For drying, select dense, mature heads, with a whole shell, without signs of deterioration and various diseases. The best varieties for drying - silvery white garlic and creole.

During the drying process, the volume of the liquid decreases. Garlic becomes light, weight loss 2.5 times. If the seasoning is used infrequently, a maximum of two to three heads will be needed. The cloves are separated from the head, the peel is peeled on each. The root bed is cut by 1-2 mm. On slices with dense husks, it is necessary to cut off the top and bottom. Then, with the flat side of the knife, lightly press on the clove so that the integumentary scales crack.

For large blanks, you will need a lot of garlic cloves. It makes no sense to use traditional methods for cleaning root crops. This is a very tedious and time-consuming exercise. There are three quick cleaning methods:

1. Place the teeth in an enamel or metal container, cover and shake vigorously for 20 seconds. The garlic will hit the walls, separating from the husk.
2. The teeth are placed in a tube-shaped silicone cleaner, which is rolled forcibly on the table. The peel will disintegrate under the pressure of the hands.
3. It greatly facilitates the procedure - soaking the cloves. They are placed in cold water for 10 minutes. The coverslip gets wet and can be easily removed by hand.

Choosing good raw materials is not enough to make a delicious and quality seasoning. You need to know how to dry garlic at home and preserve its taste for a long time.

How to dry peeled cloves

Clean teeth are cut before drying. The choice of the faction depends on the culinary preference. According to the method of chopping, garlic is:

• crushed;
• cut (flakes);
• ground (powder).

It is important to follow the drying technology so as not to spoil the taste and appearance of the product.

Air drying

The teeth are cut lengthwise into two parts. The green core of the plant must be removed. The young sprout adds bitterness to the finished spice.

The slices are placed on a flat surface (tray or sieve) with the cut side up. Place the tray in a dry, well-ventilated area. It is not recommended to place the container outdoors. The workpiece must not be exposed to sunlight. This will preserve the maximum amount of vitamins and nutrients.

Periodically, the halves of the cloves are checked for readiness. In dry warm weather, drying lasts 10-15 days.

Oven

For oven drying, the cloves are cut into thin petals. The bottom of the baking sheet is covered with parchment so that the juice does not burn to the surface. Spread the garlic in one layer, separating the sticky pieces.

The oven heats up to 60 ° C. The door is slightly opened during drying. Air access will avoid excessive overheating, and the petals will acquire an appetizing creamy shade.

After 45 minutes, remove the garlic slices from the oven. When the plates are completely cool, they are turned over and sent back to dry. The total cycle time depends on the thickness of the workpiece and is 3-6 hours.

Electric dryer

The most convenient way to prepare dried garlic is to use a vegetable drainer. The electric dryer is equipped with a built-in temperature controller and ventilation function, which preserves all the taste characteristics fresh garlic and ensures high quality drying.

One tray holds up to 9 heads. The slices are laid out with a cut down. Drying in progress at a temperature not exceeding 45 ° C. You cannot set the regulator to a higher value, because excessive heat will destroy the pungent, spicy aroma. The cycle time depends on the power of the device, the size of the cut and is on average 24-36 hours.

Crushed garlic is also dried using an electrical appliance. The teeth are chopped in a food processor or with a knife in 3 mm pieces. To prevent the garlic from becoming tough, it is dried at 35 ° C for 2 days.

Preparing garlic powder

With ground dried garlic the cooking process becomes convenient and simple. The vegetable does not need to be peeled and chopped, distracting from the main process. The seasoning takes up little space and is always at hand.

Step-by-step instructions on how to dry garlic powder:

Storage of dried vegetables

Dried garlic at home is stored for 3-5 months. It is placed in a glass container, tightly closed so that air does not enter. The ingredient is taken from the container with a plastic or wooden spoon. Contact with metal utensils will reduce the shelf life.

Jar of cereal put in a dry ventilated place at a temperature not exceeding +25 ° C, powder - in a refrigerator. The dried petals are often left intact, grinding as needed. You can restore the garlic cloves to their original state by soaking in cold water for 3 hours. The appearance of foreign odors or tastes in garlic spices indicates product deterioration.

Home drying is a great way to prepare delicious and healthy vegetables... Dried garlic can easily replace a fresh product and even the most simple dishes will turn into culinary masterpieces.