A step-by-step recipe for making black milk mushrooms. How to salt milk mushrooms at home - hot and cold salting methods

26.11.2019

This year trips to pick mushrooms are somehow not encouraging. We went several times already, and all attempts were unsuccessful. And on one of these trips, I came across a family of milk mushrooms. They stood in a clearing, white and beautiful: some of them were smaller, others larger. Family - in one word!

I was delighted with the find, because in those places where we wandered through the forest, they, in principle, do not grow. And here, such luck!

We love salted mushrooms. And we especially respect just white milk mushrooms, and, of course, mushrooms. Last year there was just a sea of saffron milk caps, and so was I. But we don't really know the places where milk mushrooms grow, and we rarely collect them. That is why, I considered the find an accidental luck.

And of course, upon arrival home, I took up their salting. I choose the simplest recipe for salting them. When using it, you can eat mushrooms in a week, and if you really want to, then after 5 days. This option has the name - " hot way". It provides for boiling mushrooms and their subsequent pouring with hot brine.

Thanks to this recipe, mushrooms are salted much faster than with the so-called "cold method". When salting in this version, the mushrooms should stand for at least one and a half to two months. The cold method has many advantages, and the most important of them is that the mushrooms retain their forest aroma and remain crispy for a long time. For salting in barrels and long-term storage, this is ideal.

The hot method allows you to quickly obtain a ready-to-eat product. Therefore, personally, I do not use it for long-term storage, but salt it to quickly eat salted mushrooms. Although such a workpiece also withstands long-term storage. But you should definitely store it only in a cold place.

Today we are using just such a quick and easy way, and let's dwell on it in more detail.

How to hot pickle milk mushrooms in jars: the simplest recipe

We need:

milk mushrooms
Dill
currant leaf
Bay leaf
garlic
black peppercorns
hot chilli

There is no definite number of ingredient proportions. Everything is put approximately by eye. Below I will tell you in detail what is done and how. And in principle, according to the description and photo, it will be clear what and how much to put in each jar.

I will only have one jar today. Let's take a look at her example.

The mushroom is considered conditionally edible because it has a bitter taste, milky juice. It is for this reason that mushrooms should be soaked for a long time and thoroughly in cold water, with frequent replacement. During this procedure, the bitterness goes away and the mushrooms can be salted.

Milk mushrooms come in different varieties, which means different types... And their main difference is that there are white, and there are black representatives of this species. The former are not as bitter as the latter and take 1 to 2 days to soak. The latter need to be soaked for 3 to 4 days. And I have met people who soak black milk mushrooms for up to 6 days.

One of the advantages of the hot method is that you do not need to soak the mushrooms for such a long time! As I already noted, today we have a very simple and fast way.

This is a brief description of the product that we will procure today. And now you can start with the recipe itself.

Preparation:

1. As a rule, we carry all mushrooms from the forest. And even if they are bought on the market, they are still forestry. And therefore there is always a lot of forest litter and dirt on them. After all, it happens that they literally have to be knocked out of the ground and heaps of leaves. Therefore, we bring them home rather dirty. And I must say that this rubbish and dirt cannot be cleaned just like that.

Therefore, it is better to soak them in cold water for 20 minutes for a start.

Having previously cut off the remnants of the earth from the leg, put them in a basin with the cap down. Fill cold water... Put a large flat plate on top as a press to press down slightly. So they are better covered with water and get wet faster.

And for easier cleaning, you can pour a tablespoon of 9% vinegar into the basin. The dirt will be removed much easier and faster.

And while they are soaked in this way, prepare a brush, or a sponge for washing dishes. It is she who is easiest to clean the foliage and clay adhering to the hat.

I must also say that the cap of the lump has a rather interesting shape. I would compare it to a funnel. And very often in the narrowest part of this "funnel" clay or earth accumulates. You can clean it with a toothbrush. So prepare it just in case.

With a knife better mushrooms do not clean. The hat has a somewhat fleecy terry structure, and if you use such a sharp tool for cleaning, you can destroy all its natural beauty. You can only scrape the leg with a knife so that it acquires its natural white color.

2. And so, after the mushrooms lie in the water for the right time, you can start cleaning them. We use both brushes, or a sponge for this.

Fresh, young specimens are fairly light in color. Older specimens already have a yellow cap, and they also have a hollow stem. It is better to cut it off, as it is already quite tough.

If you salt young specimens, then their color will remain white, with a slightly bluish tint. Older mushrooms will have a yellowish gray tint. Of course, they will not be as beautiful as their young counterparts, but you can eat them.

In Siberia, milk mushrooms are often salted along with bobcats and mushrooms. Colour ready meal may in this case differ from the usual. But the taste is delicious!

I also have several waves today. I will also use them. These mushrooms are always clean and tidy, they seem to always worry about their appearance, which is why they got this name.

3. Washed mushrooms can be cut into two or four parts, or you can leave them intact. It depends on their size. Of course, whole mushrooms are always preferable to chopped mushrooms. And putting these on the table as a snack is a pleasure!

As a rule, if the "catch" is large, then you can sort them, and cook some of them whole, and cut some of them. But today my "catch" is rather modest, and I have nothing special to sort. Therefore, I leave small specimens intact, and cut the larger ones into two or four parts. And all this will be the contents of one jar.

4. Transfer the washed and cut (if cut) mushrooms to the cooking utensils. A large saucepan or enamel bucket is good for this, especially if there are a lot of mushrooms. Fill them with water. Salt to taste. The brine should be slightly saltier than the liquid familiar to our taste, or, for example, broth. Depending on the volume of mushrooms, you can add one to three tablespoons of salt.

Since I have very few mushrooms, and only one jar will turn out, I add only a spoonful of salt.

It is best to use coarse salt, but not rock salt. It is dirty, and for its correct use, the brine must be prepared in advance, without mushrooms. Then decant, filter. In general, a long time. And do not take iodized salt, it is believed that its use can cause fermentation processes unnecessary in such a matter.

Boil the milk mushrooms. And you can use two options for this:

just cook in salted water.
cook in salted water with the addition of currant leaves, dill and bay leaves.

In the second version, you will get a real pickle, which will immediately give a certain taste to the mushrooms. You can cook them in it, and pour the contents of the cans with it.

I choose the first option. I will put greens in jars fresh.

5. And so, let the brine boil, then reduce the heat. The brine should not boil too much, but simply without any movement it should not remain. Light boiling is the state we need at the moment.

Foam will form during cooking. It must be removed. Together with her, we will remove accidentally left leaves and small forest debris.

6. Cook the mushrooms for 20 minutes. Then put them in a colander and let the water drain. Do not pour out the brine, it will still be useful to us.

7. Rinse and sterilize the jars. It is best to use small containers. I have a liter jar prepared, in which I will salt our mushrooms.

Prepare covers. You can use both screw caps and conventional nylon caps. Both those and others should also be thoroughly washed, and then rinsed with boiling water.

Metal lids can be kept in boiling water for up to 5 - 7 minutes, and even boiled. But nylon ones should be kept in boiling water for no more than 10 - 15 seconds so that they do not melt.

8. Greens also need to be scalded with boiling water.

In each jar, put one umbrella of dill, two black currant leaves, one bay leaf, a slice hot pepper(who loves), black peppercorns - 5 - 8 pcs. You can also add one chopped garlic clove for flavor.

Optionally, add one or two clove buds.

9. Start laying out the mushrooms in layers. If the mushrooms are whole, then put 3-4 pieces down and sprinkle with salt. This amount will need one incomplete teaspoon. If they are cut, then their number should approximately correspond to the above number.

So lay out all the mushrooms in layers. At the same time, try not to crush them, but invest quite tightly. Excessive voids do not allow the mushrooms to remain crispy. And yet, try to lay them out not in a mess, but for example, only with the hats up, or only with the hats down. So the plates of mushrooms will be better preserved, they will not break during storage and during their further extraction from the container.

And don't forget to sprinkle them with salt. Don't be afraid, there won't be much. The mushrooms are quite dense, and salt is needed so that they can salt well inside. Put another sprig of dill and a chopped clove of garlic in about the middle.

10. Bring the drained brine to a boil and pour it over the jar to the very top. So that when you cover it with a lid, excess liquid spills out. Tighten the lid or put on a nylon one.

11. Allow to cool and then store in a cool, dark place. You can store mushrooms in an apartment only in the refrigerator. You can also use a cold basement in your home.

The finished product can be eaten in a week. Of course, the mushrooms will not have time to gain their strength yet, but they will already be quite tasty. They gain full taste in about three to four weeks.

You can serve milk mushrooms with hot boiled potatoes. It is very tasty to season them with chopped onions, season with sour cream or vegetable oil.

Salted milk mushrooms in jars for the winter in a hot way

This is another recipe according to which you can cook milk mushrooms, pre-soaking them. The recipe is as simple as the one suggested above, but it will take more time. And this time is just needed for soaking.

As already mentioned, you can soak mushrooms for a day or two. The author of the video suggests a day.

Let's take a look at how this is done.

The mushrooms turned out to be very beautiful, white. And I'm sure they are delicious.

Salted mushrooms can be used not only in everyday food, it is always great to serve them to the festive table. Such an appetizer is always desirable on the table for any holiday.

You can also cook hodgepodge with salted mushrooms, or. You can also use them to prepare main courses, or add them as an ingredient to salads. So, or simply not conceivable without the addition of mushrooms. And if in the original we use champignons, or other pickled mushrooms, then with the addition of salted ones, we can get new interesting tastes.

When salted milk mushrooms are in the refrigerator, there is no need to worry that the family will go hungry. Having quickly boiled pasta or potatoes, taking out the coveted jar, and filling the contents with butter, half an hour after the start of cooking, there will be a delicious, desired dinner on the table.

Therefore, if there is an opportunity to salt mushrooms, do not miss it. Moreover, the salting itself with the proposed recipe will not give you any trouble.

Bon Appetit!

Black milk mushrooms are mushrooms that have been known since ancient times. They are very popular in Russia, especially in Siberia. As a rule, they are served salted. These mushrooms have not only amazing taste, but also have a number of medicinal properties.

For lovers of original and tasty blanks we have also prepared other options for cooking spins, such as, and.

Hot salting of milk mushrooms is one of two popular ways of salting this product. This harvesting method is relatively simple and will not take much of your time. Despite the fact that milk mushrooms are boiled in water with this method, in the future, already in finished form, they remain quite elastic and do not fall apart. The proposed method of salting is very good for mushrooms of the conditionally edible category, to which the milk mushrooms belong.

Necessary:

fresh black milk mushrooms - 1.5 kg;
ordinary water (for boiling) - 4 liters;
not iodized salt (for boiling) - 6 tbsp. l .;
black peas pepper - 15 pcs.;
allspice peas - 5 pieces;
cloves (spice) - 1 pc.;
laurel - 1 leaf;
dill umbrellas - 7 pcs.;
clean water (for brine) - 1 liter;
salt, not iodized (for brine) - 6 tbsp. l. per liter;
vegetable oil - 50 gr.

How to salt black milk mushrooms hot:

Milk mushrooms are such mushrooms that not only hide from the eyes of seekers, but also like to hang a bunch of all kinds of forest debris on their hats. Their further cleaning takes a long time and, perhaps, this is the most tedious task. Thoroughly wash the specified amount of black mushrooms, removing all the dirt on the mushrooms; when cleaning the caps, you can use a small brush or just a toothbrush.
Pour the washed mushrooms with cold water and soak for three hours, in principle, this step can not be done, since with the hot method of salting, the main thing is to boil the mushrooms, and preliminary soaking is not necessary.
Pour four liters of plain water into a large saucepan (milk mushrooms will be cooked in it), boil, pour coarse salt according to the recipe into the bubbling liquid and add all the mushrooms. Boiling will take a little time - only 20 minutes (the heat of the stove is medium). The foam that appears during the cooking process must be removed.
Put a separate pot of water on the stove in the same way, here the brine for the milk mushrooms will be prepared. Add lavrushka, two kinds of peas and cloves. Wait until the water boils, then add non-iodized salt, boil the brine for five minutes. Next, throw in the dill umbrellas and turn off the heat.
In the meantime, pour the boiled mushrooms into a colander, leave the excess liquid in the glass, pour out the water itself, in which the milk mushrooms were cooked, it is no longer needed.
Prepare any container where milk mushrooms will begin to be salted (for example, a wide container or bowl), put the caught spices and spices from the brine on the bottom. Then put all the mushrooms and pour them with hot brine, so that it completely covers the mushrooms.
Milk mushrooms will float, as they are lighter than water, so their area must be pressed down with some size object (board, plate, saucepan lid, and so on), and put a press on top.
Remove to any cool place and wait three days.
Over time, the mushrooms should be packaged in jars, the milk mushrooms should be placed tightly enough so that there are no voids, spices and spices should be evenly distributed on the bottom of each container.
Pour the mushrooms with brine almost to the edges of the jar, leaving a couple of millimeters, distribute the rast to the very top. butter.
Close the jars with non-metallic lids, put them in the closet or cellar.
Hot salted black milk mushrooms will be ready in a month.

How to cold salt black milk

This salting recipe will take a lot of time, but the result of hard work will certainly delight everyone. Despite the long process of soaking mushrooms, this method of salting is chosen by most housewives. Black milk mushrooms, prepared by the cold method, are very useful, since all natural trace elements and vitamins are preserved in them.

Ingredient List:

freshly picked milk mushrooms - 1 kg;
coarse salt - 50 gr.;
dill umbrellas with stems - 5 pieces;
peppercorns (black) - 7-10 pieces;
large currant leaves - 10 pcs.;
cherry leaves (or laurel) - 10 pieces;
horseradish - 10 leaves;
garlic - 3 large cloves.

Cold salting of black milk mushrooms:

Rinse the freshly picked mushrooms in running water, removing forest debris, separate the legs from the caps. For preservation, we only need hats, if desired, the legs can be boiled separately and used at your discretion (for soup, fry, freeze).
Prepare a wide and deep container, such as an enamel bowl or saucepan. To lay out mushroom caps into the dish of your choice, fill with cold water. In this state, the milk mushrooms should stand from 1 to 3 days, and the water changes 2-3 times a day so that no foam forms and the mushrooms do not sour. In the process of long soaking, toxins that could be absorbed by the milk mushrooms come out of them, and bitterness also goes away.
Further salting will take place in other containers: wooden tubs, earthen or glassware, to choose from.
Wash and dry all the leaves, dill umbrellas. Peel the garlic, cut into arbitrary pieces.
At the bottom of the container chosen for salting, put a part of the leaves (cherry, currant and horseradish), chopped cloves of garlic, peppercorns, dill stalks. Cherry leaves are often replaced with bay leaves without sacrificing flavor.
Lay out a layer of mushrooms, but not all, salt. Then the process is repeated: leaves, milk mushrooms, salt, until the ingredients run out. If the caps are very large, they can be cut into several parts, small and medium ones can be left intact.
Cover the last layer of mushrooms with horseradish leaves, then cover it with gauze or white cotton cloth folded in several layers.
Press down with a flat board or plate and place the load. The hats will give juice to cover them.
Leave them in a cool place for 1 month or 40 days, make sure that the top layer is always covered with mushroom brine, otherwise the caps will mold.
After this time, the mushrooms will be well salted and ready for consumption. Packaged in pre-sterilized jars, store in the refrigerator (other options, basement, cellar).

Salt black milk mushrooms recipe without spices

Delicious black milk mushrooms, cooked without any spices, despite the minimum of ingredients, are in great demand. Having tasted such salty milk mushrooms, you can enjoy the pure taste of mushrooms, not seasoned with extraneous tastes.

Necessary:

milk mushrooms (fresh) - five kilograms;
coarse salt (without adding iodine) - 250 grams.

How to salt black milk mushrooms for the winter:

Clean fresh mushrooms from dirt, cut off all suspicious places. Rinse thoroughly in water.
Put clean and processed milk mushrooms in any enamel container, pour cold water here, press down with a press, so the mushrooms will be immersed in the liquid.
Soak for 2 to 5 days, remembering to change the water every time when foam appears.
After 5 days, the mushrooms will definitely be ready for salting, since the pulp will no longer taste bitter. The total volume of milk mushrooms will be significantly reduced. Cut large pieces into smaller pieces.
Put the soaked and prepared mushrooms in a wide deep container (for example, a basin), and sprinkle with salt every 3-4 cm.
Top to last mushroom layer put a flat object (for example, a board, lid, plate) so that it hides them completely. Deliver a heavy load. Thus, the milk mushrooms should stand for three days, while every day you need to carefully knead the mushrooms in a container.
Over time, put the salted workpiece into prepared jars. The mushrooms should be laid in very dense layers. Milk mushrooms will be stored without brine. Jar lids should not be metal.
Put the filled jars in a cold cellar (refrigerator) for a couple of months, during which time the mushrooms will be cooked and edible.

How to pickle black milk mushrooms for the winter in cabbage leaves

An interesting recipe for this preparation will show you how tasty and relatively quick it is to turn bitter milk mushrooms into an excellent salty snack, which always goes with a bang among the first dishes eaten. The mushrooms will absorb the juices of the salted cabbage, which will give them an original taste.

You will need (for five kg of black mushrooms):

cabbage - 8 large leaves;
salt (not iodized) - one glass (220 g);
large horseradish root - 1 piece;
old dill (with umbrellas) - 20 pcs.;
cherry - 20 intact leaves;
garlic head - 1 piece;
black currant leaves - 20 pcs.

Salted black milk mushrooms recipe:

Sort out the mushrooms, wash and cover with salted water for 3 hours (concentration - 170 g. Salt / 10 liters of ordinary water). In the process, all the living creatures that were in the mushrooms will emerge.
Then pour out the salt water, finally wash the mushrooms and pour plain water for five hours.
Wash all the leaves well, cut the cabbage leaves into large pieces.
Peel the horseradish root and cut into rings.
Rinse the dill under cool water.
Divide the head of garlic into cloves, peel and cut into slices.
Lay the soaked mushrooms evenly in layers in a basin in this way: mushrooms with salt, dill umbrellas, chopped garlic, horseradish rings and leaves (each layer of mushrooms is two caps thick) and so on.
Be sure to cover the last layer of mushrooms with cabbage leaves, and put a wooden circle or a lid on them, put any heavy press on top of everything.
Leave a basin with milk mushrooms at room temperature(from 20 to 25 ° Celsius) for 1.5 days (from 30 to 40 hours). During salting in a bowl, the mushrooms must be mixed at least 2 times.
Next, transfer the milk mushrooms to jars of any size, the main thing is that the mushrooms fit tightly to each other, place the containers in the refrigerator, wait two months, after which you can eat.

How to pickle black milk mushrooms with onions

Milk mushrooms, salted with onions delicious salted billet, in which there is nothing superfluous. Onion goes well with any mushrooms and milk mushrooms are no exception.

What do you need:

mushrooms - 1 bucket (10 liters);
salt - 1.5 tbsp. (330 g);
onions - from 5 large heads.

How to salt black milk mushrooms recipe:

In this blank, the amount of onion is put from 5 heads, that is, you can add to the larger side if you wish.
Prepare the mushrooms for salting: peel, rinse and soak in water (3 to 5 days). Change the water every time after the foam begins to appear on the surface, otherwise the milk mushrooms will simply deteriorate and turn into poison.
Cut the onions into rings.
Put the soaked milk mushrooms in a large container, alternating as follows - mushrooms, salt, onion rings, and so on.
Place the contents of the container under heavy pressure and leave for 30-45 days (the place should be cool).
When the time comes, arrange the mushrooms in jars, store in the refrigerator.

Salted black milk mushrooms are undoubtedly an excellent appetizer to various table treats, as well as to alcoholic spirits. In addition, they are used as one of the ingredients in various dishes, so the preparation of black milk mushrooms for the winter is a very profitable business.

Also great for festive table, and cooking it will not take you much time.

Good afternoon, friends and avid mushroom pickers!

I invite you to taste crispy, juicy, meaty, very tasty salted milk mushrooms. This is one of the best mushroom blanks for the winter in the form of hot-cooked pickles in jars. Usually a small amount of the forest "catch" is salted in this way. Of course, they can be bought on the market, at a price of 1000-1500 rubles for 3 liter jar and it is best to cook homemade, environmentally friendly.

It is a great success to stumble upon a large family of robust people, piling up on top of each other, in the forest in the fall. Having collected a whole body of mushrooms, we hurry home and immediately recycle them, since the permissible storage period is 4-6 hours. If it is not possible to do it right away, lay them out in a thin layer in a cool dry place and cover with a damp cloth on top. This way the shelf life can be extended to 12-16 hours.

That's all for now. I fulfill your request, and the next post will be about cold way salting milk mushrooms in barrels for the winter.

Black milk mushrooms are mushrooms with an interesting color, which can be from olive brown to completely black. Such mushrooms grow in groups, so that at a time you can pick up a basket of milk mushrooms at once. Sometimes they are fried, but salted black milk mushrooms are especially good. How to salt black milk mushrooms so that they are tasty and aromatic, without bitterness?

Vintage delicacy

Since ancient times, milk mushrooms have been famous for their healing properties. These mushrooms were used to heal purulent and non-healing wounds for a long time. They were also used for kidney or stomach diseases.

As a rule, milk mushrooms are served salted. Traditional healers claim that during salting, mushrooms release special substances that have beneficial features and are actively used to prevent inflammatory processes in the body. But most people respect milk mushrooms not for theirs. healing properties, but for the amazing taste of these mushrooms. Salted milk mushrooms are an unsurpassed snack for strong drinks, they are especially suitable for vodka and bitters.

"Silent Hunt"

Milk mushrooms can be found in the forests of several types, the most common are white, yellow and black. Black milk mushrooms, as their name suggests, have a dark shade ranging from dirty olive to black-brown. Such mushrooms grow in pine or deciduous forests. In black mushrooms collected in a pine forest, the cap is thinner, and in those mushrooms that grew in deciduous groves, it is more massive. Black milk mushrooms are harvested from June to September, but mushrooms collected in August are considered the most delicious.

It is worth remembering that it is difficult to distinguish a real milk mushroom from an ordinary milkman. The difference is that the milkman has a specific, spicy aroma. Despite the delicious smell, the use of this mushroom threatens an upset stomach, which is accompanied by diarrhea and vomiting. When the lactarius is dried, its toxic properties disappear. In this case, it can be used as a spice.

Also, the milk mushroom has a great similarity with the camphor milk. This unsuitable mushroom has a specific smell of camphor, so it will not be very difficult to distinguish it from a mushroom.

Preparing milk mushrooms for salting

Before starting the salting process, the mushrooms should be prepared for it. First, you need to thoroughly rinse the milk mushrooms under running water, washing off all the earth, dirt, adhering leaves and blades of grass from them. If there are wormy parts, then you need to get rid of them - cut them off. It is better, of course, if possible, to abandon wormy mushrooms altogether. It is advisable to keep the legs - this part of the black milk is considered the most delicious.

To prevent the mushrooms from turning out to be bitter, they must be soaked in water before salting. This is done very simply. You need to collect water in a basin or other similar container and put the milk mushrooms there with the caps down. The process lasts three days, and it is important not to forget to change the water twice a day - this will improve the quality of the salted milk mushrooms.

Salting methods

There are two options for salting: hot and cold. Both of them have their own characteristics.

The cold salting method is preferred by most housewives. First of all, you need to weigh the mushrooms to calculate the amount of salt. If there is too little salt, then the workpiece will deteriorate, but too much salt will not benefit the milk mushrooms - the mushrooms will become tasteless. To make the milk mushrooms look the way they should, 40 grams of salt is taken for every kilogram of mushrooms.

If there are a lot of mushrooms, it is best to salt them in a barrel, and preferably oak. At home, it is quite possible to use ordinary jars for salting. It is necessary to rinse these jars, pour over boiling water or sterilize in another way. Place a layer of salt on the bottom of each jar. Then put two cloves of garlic, cherry leaves, horseradish and dill (leaves, stems and umbrellas). It is worth laying the mushrooms in the same way as when soaking - with the legs up. On top you need to throw a few black peppercorns and sprinkle the mushrooms with salt again. Then again the leaves, on top of them - mushrooms and so on. It is necessary to alternate layers of mushrooms, spices and salt before filling the jar. There should be a layer of leaves on top.

When the cans are filled, oppression should be placed on top of the container. After that, the future workpiece is removed to a cool place (ideally, to the cellar, but a refrigerator shelf is also suitable) for a month.

Hot salting of milk mushrooms

Hot salting of milk mushrooms is less common than cold salting. This method does not require pre-soaking of mushrooms, but washed and cleaned loads before salting should be boiled in boiling water for 20 minutes. If there are a lot of mushrooms, then they are cooked in separate batches, while the water for each portion of the mushrooms should be changed.

After the milk mushrooms are cooked, you need to rinse them in a colander warm water... Then you need to put them in a jar or some other container for salting. Salt for hot salting will require a little more than for cold - about 5 or even 6% of the total weight of the mushrooms. Together with salt, you need to put dill, a few cloves of garlic and