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Garlic paste for winter (2 storage options)
Closer to spring, garlic kept at home starts to spoil – it sprouts, withers, and simply becomes unfit for use. And no tricks can save the situation. However, prepared garlic paste for winter can come to the rescue. In the fall, while the cloves are full of life energy, filled with pungent juice, and the harvest has just begun, it's the perfect time to make such a preparation.
Below are 2 very practical ways to store garlic paste. It's very simple to prepare – garlic is ground into a paste and after mixing with salt, lemon juice, and vegetable oil, it is packed into small jars for storage in the refrigerator. This is the first storage option. In the second case, the paste is transferred to a plastic bag, flattened thinly, and sent for storage in the freezer. Fresh herbs such as dill, parsley, or basil can be added to the garlic paste for a fresh aroma.
Preparation time: 15 minutes for each option.
Ingredients
Show ingredients
For the first option:
- garlic – 280 g;
- fine salt – 1 tsp;
- odorless vegetable oil – 30 ml in the paste + another 15 ml for creating an oil layer;
- lemon juice – 1 tbsp.
For the second option:
- peeled garlic – 250 g;
- fine salt – 1 tsp;
- odorless vegetable oil – 30 ml;
- basil – a few sprigs.
Preparation
- Prepare the ingredients for the first method. Peel the garlic, after which its weight will be 250 grams. It's better to use small jars, 250 grams or smaller (this will make it more convenient to use the preparation). Sterilize the glass jars and lids in any suitable way in advance.
- Blend the cloves with a blender to make a paste. You can grind the garlic a couple of times in a meat grinder, but the consistency will be different, more grainy. If you don't have a blender, another way to make a paste is to press the cloves through a garlic press, although this method is very labor-intensive.
- Add salt, lemon juice, and vegetable oil to the garlic. Blend everything together again with a blender.
- A uniform, moist mass should result.
- Transfer the paste to a jar, leaving a little space at the top (about 5-10 millimeters).
- Pour vegetable oil on top to create an oil layer that prevents air from reaching the preparation. Tightly screw on the lid and place the jar in the refrigerator for storage.
- Prepare the ingredients for the second method. Instead of basil, you can use different greens (dill, coriander, parsley). This time, the paste will be stored in a plastic bag, preferably with a zipper.
- Chop the garlic in a chopper or meat grinder.
- Add the basil leaves.
- Also add the salt and vegetable oil. Blend everything again.
- If you want a more paste-like consistency, blend the mixture with an immersion blender.
- Transfer the paste to the bag.
- Flatten the garlic mass into a thin layer (about 2 millimeters), press out the air from the bag, and seal the zipper. It's better to do this on a board, on which you can then transfer the preparation to the freezer.
- After about an hour, the paste will be partially frozen but not completely solid. At this moment, you can use a ruler or the blunt side of a knife to make grooves in the bag that will divide the mixture into squares. Such neat pieces will be convenient to break off when needed. Return the bag to the freezer for storage.
Such methods of preparing garlic paste for winter will come in handy in any situation – you can quickly make a salad by adding a piece or a spoonful of paste, you can instantly smear meat or poultry before baking, and most importantly – you won't have to spend time peeling and chopping garlic, which will also keep well until the next harvest.
