Since dried garlic cloves are a flavorful seasoning for soups, seafood, meat and poultry, many people are interested in how to dry garlic at home? There are several proven ways to properly dry garlic yourself so that it does not lose its taste and beneficial qualities. Today you will learn about preparing the product for drying, drying without damaging the integrity of the bulbs, in a bunch, storing in powder form, and whether garlic can be dried in the sun.
You can use vegetables of the Kalininsky, Rostovsky, Kirovogradsky, Starobelsky White, Creole, Southern Violet, Ukrainian White and others varieties. In principle, any of the varieties known among gardeners can be dried. A few days before the planned digging, you should stop watering the crop. Since the soil must be dry, it is not recommended to dig up the plant after it has rained. Don't wait for the garlic to ripen. At this point, the foliage becomes characteristically yellow and is located on the surface of the ground.
In the process of digging up a vegetable of this degree of maturity, both the scales and the teeth themselves will inevitably be easily separated from the heads. They can get dirty with soil. It is forbidden to wash the teeth, as they can become moldy. It is also not recommended to dig up an unripe crop. Since its bulbs will have a loose and loose structure, which will make them difficult to dry and store. Garlic should be dried in a cool, dry place. Do not remove the roots, leaves and stem.
Many people practice drying this wonderful product, knowing about all its beneficial qualities.
Garlic improves immunity, exhibits antibacterial and antiviral properties, reduces bad cholesterol, reduces the risk of heart attack and stroke.
But it also effectively fights worms, helps treat joint pain, and is used as an adjuvant in the treatment of liver diseases.
It is an excellent prevention of impotence in men and diseases of the cardiovascular system in any person.
Drying in a bundle
How to dry garlic in a bunch? Its preliminary drying is carried out directly on the site. After digging it up, it is left there for a couple of days. After the roots and tops have dried and the scales have become more closely attached to the surface of the bulb, you can harvest the crop from the area. If there are cold and rainy days this year, the drying procedure should be carried out in a room with a temperature of +30 degrees and last no longer than 8 days. It is customary to braid garlic with tops into braids, which are hung in a dry place where it is somewhat cool.
After digging up mature garlic, you can dry its heads without chopping them. It is required to allocate a room for the product with a temperature of no more than + 10 degrees. Next, the garlic should be laid in 1 layer for several months. The roots should become shriveled and the leaves should change color to brown. It is necessary to remove some foliage and trim the roots. The stem should be cut at a height of about 2.5 cm from the head. Garlic is stored in this form in stockings. A dark and dry place is suitable.
You can dry the vegetable peeled. It is required to sort clean and mature product. After removing its top layer, the garlic should be cut into plates about 6 mm thick, spread on a sieve or baking sheet, after laying it with parchment paper. Next, drying is carried out in the oven or oven at a temperature of +50 degrees. Checking whether the slices have dried properly is not so difficult. Just bend one in your hand and it should break.
Dry garlic can be made into a flavorful powder. The product must be ground using a coffee grinder. This powder will not lose its smell and taste for 1 year. How to do it? To do this, good heads are selected and the husks are removed from them. You can grind it not only with a coffee grinder. Some people like to finely chop the garlic themselves, others use a food processor. Drying in an oven with the temperature set at + 93 degrees is required.
Sometimes this procedure is carried out in a special dehumidifier. Where the product is placed for 2 days at a temperature of about +35 degrees. By chopping dried garlic and passing it through a sieve, you can store the powder for about 2 months.
Can it be dried in the sun?
You can dry garlic in the sun if this is necessary to obtain a large amount of product during the season and sell it. This method cannot be called justified for self-drying. Since laying the vegetable out in the sun significantly reduces its shelf life in the future. Under the influence of scorching sun rays upper layer the vegetable is cracking. Which does not have the best effect on the quality of the bulbs.
If you still want to use this method, place the dug garlic in the shade. Then its taste and aroma will not be affected. And you can add your favorite seasoning to various dishes to suit your taste and enjoy their unique taste qualities. It is also recommended to dry in the sun those plants that you plan to plant before winter. This should be done within 3 days.
Video “Drying garlic”
From this video you will learn how to properly dry garlic and store it in the form of garlic powder.
You can say about garlic the same way as about onions - it is “from seven ailments.” But garlic not only helps to avoid many diseases and cure existing ones, but is also a vegetable that improves the taste of a dish and increases appetite.
Garlic can be stored well at home. But if there is a lot of it, for example, you have your own garden with a garlic bed, but there is nowhere to store it (although there may be other reasons), then the garlic can be dried. After all, this is not such a labor-intensive process as it seems at first glance. Dry garlic also takes up little space and is very convenient to use.
How to prepare garlic for drying
The following varieties of garlic are suitable for drying: Kirovogradsky, Starobelsky White, Southern Violet, Bronitsky, Ukrainian White, Kalininsky, Rostovsky, Creole and others.
If you are harvesting your own garlic, do not water it for several days before digging it up, since the soil must be completely dry. For the same reason, they do not dig immediately after rain.
The garlic must be ripe. This is evidenced by the leaves themselves, which turn yellow and fall to the ground.
If you dig up garlic that is not yet fully ripe, its bulbs will be loose and loose. They will be poorly stored and dry.
But overripe garlic is also not very good, since when it is dug up, the scales are easily separated from the heads, as are the cloves themselves. This makes further processing difficult. After all, the cloves can become stained with soil, and it is not recommended to wash garlic that is going to be dried. Such garlic will take a very long time to dry and may simply become moldy and spoiled.
Only healthy, clean, undamaged and fully formed garlic is suitable for drying.
Garlic is dried by taking it into pieces, cutting it into slices or making powder out of it.
How to dry garlic in a bunch
Immediately after digging, the garlic needs to be dried. Primary drying is carried out directly in the field. To do this, it is pulled out of the ground and left to lie there for several days. During this time, the tops and roots will dry out and the garlic will ripen. The scales will also dry out and press tightly against the bulb. When it rains or cold weather drying is carried out in a warm room at a temperature of about 30°C for six to eight days.
When the tops dry, they are cut off, leaving a small stump. But most often, garlic and tops are braided into braids and hung by them in a dry, cool room.
How to dry garlic without destroying the bulbs
Garlic is peeled from the upper hard scales without destroying the bulb itself.
Then the garlic is cut into pieces 5 mm thick.
Place on sieves or baking sheets lined with parchment and dry in an oven or oven at a temperature of about 50°C. To avoid steaming or uneven drying, the garlic should be stirred periodically.
Garlic can also be dried in the sun, spread out in a thin layer. But this method is inconvenient because you need to make sure that moisture from rain or dew does not get on the garlic.
Garlic is considered dried when the slices no longer bend and break easily.
The crushed garlic is well cooled by placing it on a cloth or on the same sieves.
The garlic is then winnowed by hand to separate the slices from the flakes.
Ready garlic is packaged in boxes, paper bags, hermetically sealed glass jars and stored in a dry, dark, cool room for about a year.
How to dry already peeled garlic
Garlic heads are disassembled into cloves and completely peeled. The root collar of the cloves is cut off. Check that the cloves are free of damage and brown spots.
Some people advise grating the garlic, but this method releases a lot of juice, which makes drying the garlic almost impossible. You can chop the garlic using a food processor, but the slices should not be very wet. That's why the best way The slicing still remains manual. That is, armed with a sharp knife, the cloves are cut into thin slices and immediately laid out on a baking sheet covered with parchment.
This garlic is dried in an oven or electric dryer at a temperature of 50-60°C.
The chopped garlic is periodically stirred with a spatula and ventilated, occasionally opening the door. This must be done so that the raw materials do not steam and dry evenly. Drying continues for several hours.
Method 2. Garlic is disassembled into cloves, peeled and the root collar is cut off. The cloves are cut in half. They are laid out in one layer on a baking sheet lined with parchment, cut side up. Dry in an oven or oven in the same way as in the previous case.
1 Serving 15 minutes
Description
Dried garlic– there is no preparation simpler. The costs are minimal, and the result exceeds all expectations. This garlic will be an excellent seasoning for meat, fish, vegetable dishes and soups. It keeps well in a tightly closed container for a year. It can be crushed and mixed with salt, dried herbs and aromatic herbs, dried peppers and tomatoes. Dried garlic is included in all multi-component flavoring seasonings, which are sold through retail chains, and which are used by most housewives to give food a distinct taste when cooking.
Dried garlic from different manufacturers and brands can be purchased at any time of the year, both ground and granulated., fortunately, the price for it is not very high, but you can prepare it at home with your own hands, and be sure that only the best cloves were processed - the smell and shelf life of the aromatic seasoning depend on this. Although it is produced according to GOST, chemical composition dried garlic can be different, because many hidden additives are used in production. But if you cook it yourself, you will always be sure of the quality of the products in the bookmark.
You can dry garlic in the air, as well as using an electric dryer or in the oven. IN different recipes The drying method and raw materials for preparing the product vary - garlic greens, arrows, and cloves are dried. The methods of storing dried seasoning also differ: one housewife grinds it into powder, another leaves it in flakes, a third prepares a fragrant aromatic oil based on it or mixes it with honey and ginger. The garlic does not dry out very much and is restored very well.
You can use dried garlic in all dishes where it is included in the recipe fresh. Crauts sprinkled with garlic powder turn out very tasty. This garlic is also used in folk medicine, mixing it with flax seeds to cleanse the body of parasites.
It’s no secret to everyone that garlic is a real guard at the gates of the human body. He protects us from infectious diseases and improves immunity. It contains useful substances such as iodine, calcium, phosphorus and magnesium. Let alone vitamins. It saturates our body with vitamins such as C, B, D and PP. In a word, dried garlic must be added to food! Therefore, by drying garlic, for example, for the winter, we will not only protect ourselves from the flu, but also add a piquant taste to our dishes.
Ingredients for making dried garlic:
- Fresh garlic 2–2.5 kilograms
Products not suitable? Choose a similar recipe from others!
Inventory:
- Cutting board
- Kitchen polyethylene gloves
- Baking tray
- Oven
- Liter jar
- Jar lid
- deep bowl
- Food foil for baking
- Coffee grinder or blender or mortar
Preparation of dried garlic:
Step 1: prepare the garlic.
The most crucial moment is to chop the garlic so that it is convenient to store later and so that the juice does not leak out of it! You can use different devices. This could be a blender that will chop the garlic into smaller pieces, or you can use a coarse grater. But this will be a real stress for our main ingredient. Therefore, we will reserve strength and patience and chop the garlic with a knife. We take 2-2.5 kilograms of fresh garlic to later get only 0.5 kilograms of dried garlic pieces. But it's worth it! After all, such a product contains many more useful substances than ready-made spice mixtures or bags of garlic powder. So, first, separate the garlic cloves from the head. Using a knife, peel the garlic from the husk. To better separate it from the ingredient, lightly press each clove with the handle of a knife on a cutting board.
Place the peeled garlic in a deep bowl. 
Now important point! Be sure to wear kitchen plastic gloves on your hands. In the process of working with the plant, it will secrete juice, which large quantities will begin to corrode unprotected areas of the skin and irritate the lining of the nose. Therefore, it is better to prepare garlic in a well-ventilated area and turn on the ventilation. Using a knife on a cutting board, cut the garlic into slices across the cloves. Place the crushed component back into the bowl and take the next clove. And so on until not a single clove remains. Step 2: dry the garlic.
There are several ways to dry garlic. Who has a special dryer in the kitchen or you decided to make garlic in the middle of summer and are just going to the dacha, then feel free to dry the ingredient using such a device or at the dacha under the hot sun! I suggest using the old proven grandma's way! When the garlic has already been chopped, place each piece on a baking tray lined with food foil. Turn on the oven at 50-55°С and dry the plant within 30-40 minutes. We monitor the temperature so that the garlic does not burn. The finished dried ingredient will be crunchy! After the allotted time has passed, turn off the oven and take out the baking sheet to let the garlic pieces cool. And after that, transfer the garlic into a jar with your hand and close it tightly with a lid. The lid must tightly close the jar, since garlic can be stored for a year. And if the smell disappears from the jar or moisture gets in, the taste and beneficial features garlic will be lost, and our work will be in vain. Step 3: Serve the garlic.
Garlic is added to different meat dishes, in sauces, salads and soups. It’s not for nothing that the Caucasus is famous for its meat masterpieces, and India is called the land of spices. Therefore, when preparing any dish in which it is appropriate to add garlic for aroma and piquant taste, do not forget that we have a jar of this miracle plant. To make powder from dried garlic, take a few pinches of garlic flakes and put it in a regular coffee grinder. And if you don’t have such equipment at hand, then a blender or a regular hand mortar will also work. Enjoy your meal! - – To make the garlic more flavorful, it is better to take hot varieties of garlic.
- – If you still decide to use drying in the country with the help of a real summer sun, then the cooking process will be changed. Cut the cloves into two halves and place them on a baking sheet lined with parchment, foil, or regular cloth, so that the garlic core faces up into the sun. This way the juice will not leak out and be absorbed, for example, into the fabric. Drying time for garlic in the country will take from three to five days in good sunny weather. At the same time, it is necessary to check the garlic for its degree of readiness. If it crunches, it means it has already dried out enough.
- – To dry the plant, you must use ripe garlic. Therefore, after peeling, it is necessary to examine each clove and, if necessary, cut off damaged areas.
- – When preparing garlic in any way, the ingredient must be stirred from time to time with a wooden spatula so that it can dry out on all sides.
Garlic is an excellent seasoning for many dishes - soups, side dishes based on rice and pasta, homemade sausages, pickled and salted vegetables. It is equally good fresh or dried. Thanks to the latter, you will be able to please your household spicy dishes all year round. You just need to know how to properly dry this spicy vegetable at home.
In conjunction
You can dry the garlic immediately after digging it out of the soil. Just leave the crop in the garden for a few days. This time is enough for the garlic itself to ripen and its tops and roots to dry. If the weather is rainy outside, drying is carried out in a warm, dry room at a temperature of about +30 ° C.
When the tops become dry, the garlic should be carefully braided and hung in a cool, dry room (basement, cellar or pantry).
In unpeeled onions
Unpeeled garlic can be dried in a well-ventilated, cool room ( Maximum temperature air should be +10 °C). Place the garlic on the floor or table in a single layer and be patient for 1-2 months. The plant will gradually dry out, its leaves will turn brown, and its roots will become noticeably shriveled. After this, carefully trim the roots, leaving 0.5 cm from them, and the stems at a height of about 2–2.5 cm from the head. Peel the garlic carefully, but leave a little to preserve the integrity of the head.
You can store garlic dried in this way in stockings in a dark corner or in a pantry.
Purified
Some housewives prefer to dry the garlic immediately, peeled, thereby saving themselves time in the future. Clean the cloves from all excess, cut into small pieces approximately 6 mm thick, place the pieces on a baking sheet and dry in an oven preheated to +50 ° C. When the garlic is dry, refrigerate it at room temperature and pack into jars for storage.
Dried garlic powder can be stored for a year.
If desired, you can grind dried peeled garlic into powder. In this form, the spice is very convenient to use during cooking. Simply put the garlic through a coffee grinder. Store the finished seasoning for a year.
If you wish, you can dry the chopped garlic immediately. To do this, peel the heads, divide into slices, remove the shell and finely chop. Grating garlic is not recommended, as this may cause the product to lose a lot of juice and become tasteless. Dry the chopped garlic in the oven at a temperature of +95 °C or in a special dehumidifier (a temperature of +35 °C and two days will be required). Crushed garlic can also be powdered using a coffee grinder or high-powered blender.