Pickled garlic for the winter. Pickling garlic at home recipe. Pickled young garlic: a recipe for the winter

Every housewife strives to preserve a maximum of vitamins in vegetables stored for the winter, which will provide such benefits to our body in winter. Pickled garlic is a way to get wonderful preparations for the winter, which can be used to season a variety of dishes and serve in addition to meat dishes. This preparation has many advantages over fresh garlic stored for the winter. For example, pickled garlic does not differ in aroma from fresh vegetables, but its taste is somewhat milder. And what is also important, there is no bitterness and pungent odor characteristic of garlic, which is extremely difficult to get rid of and which does not allow us to enjoy our favorite garlic again. You can eat pickled garlic without any problems, without fear of a stunning smell from your mouth.

Recipes for pickled garlic are quite simple. Moreover, you can pickle garlic in any form you like: cloves, whole, peeling or without peeling the heads, and pour hot or cold brine, depending on the recipe. The only advice is to use not too young garlic for pickling for the winter, but not too old garlic either. What is needed is a golden mean. In short, we leave the choice of the most optimal and convenient option up to you, offering several proven, tasty and healthy recipes.

Garlic pickled with cloves “No frills”

Ingredients:

For the marinade (per 1 liter of water):
50 g sugar,
50 g salt,
100 ml 9% vinegar.

Preparation:
Divide the collected and dried garlic into cloves and peel them. Scald the garlic cloves prepared for pickling with boiling water, and then immediately cool with cold water. Place the cooled garlic cloves tightly into pre-washed and sterilized jars and begin preparing the marinade. To do this, dissolve salt and sugar in water, bring the solution to a boil, let it simmer for a couple of minutes and only after it has cooled slightly, add vinegar and stir. Fill the jars with hot marinade to 1.5 cm below the top rim. Cover the jars with boiled metal lids and sterilize for 5 minutes, then roll up the lids on the jars.

Pickled garlic cloves with seasonings

Ingredients:
young garlic - quantity at your discretion.
For the marinade:
200 ml water,
200 ml 9% vinegar,
20 g salt,
50 g sugar,
4 black peppercorns,
3 bay leaves,
2 tsp. khmeli-suneli.

Preparation:
Start the process by preparing the marinade. Pour water into an enamel pan, add sugar, black pepper, bay leaf, suneli hops, vinegar, bring to a boil, then immediately remove from heat and cool. Separate clean and dry garlic heads into individual cloves and remove the husks from them. Then place the garlic cloves in a colander and scald with salted boiling water prepared from 50 g of salt and 0.5 liters of water. Then immediately, without hesitation, lower the colander for 30 seconds into a container filled with cold water, in other words, cool the garlic. Place the garlic cloves in prepared sterilized jars and pour in the prepared marinade. Cover the jars of garlic with thick paper, you can use parchment paper, tie it with twine and store in the cold.

Garlic cloves in bay marinade

Ingredients:
1 kg garlic.
For the marinade:
3 tbsp. water,
1 tbsp. Sahara,
1 tbsp. l. salt,
5 black peppercorns,
5 bay leaves,
200 ml 9% vinegar.

Preparation:
Separate the heads of garlic into cloves or cloves, call them whatever you like, peel them, put them in a deep bowl and, pour hot water over the garlic, leave it like that for a day. Prepare 0.5 liter jars, having sterilized them first, of course. Place the garlic in jars and pour over the boiling marinade prepared from the above ingredients, which you simply mix and boil. Cover the filled jars with lids and let them cool.

Garlic cloves in grape juice

Ingredients:
2 kg of peeled garlic cloves.
For the marinade:
500 ml 100% red grape juice,
300 ml 9% vinegar,
300 g sugar,
4 tsp. salt,
10 bay leaves,
16 black peppercorns.

Preparation:
Pour boiling water over the already prepared and peeled garlic cloves, leave for 5 minutes, then drain in a colander and rinse with cold water. After this, place the garlic tightly in pre-prepared and sterilized jars. By the way, you can use jars with screw caps, which should also be scalded with boiling water or boiled before closing. Prepare a marinade from the ingredients listed above and pour it into the jars of garlic. Close the jars tightly with lids and refrigerate.

What do you do with onion skins? A strange question, you might think, of course we’ll throw it away. But in vain! If you add onion peels to the marinade, our garlic will acquire a golden hue and a spicy onion aroma

Garlic marinated in onion skins for the winter

Ingredients:
1 kg garlic,
3-4 large onions.
For the marinade:
200 ml water,
100 ml 9% vinegar,
50 g sugar,
20 g salt,
5 g cinnamon,
3 bay leaves,
3 peas of allspice.

Preparation:
Peel the onions, then wash them thoroughly and dry them. Divide the garlic into cloves, peel them, pour boiling water over them and drain in a colander to cool. You can place it directly in a colander in cold water for 30 seconds. Alternately place garlic and onion peels into sterilized and dried jars. Prepare a marinade from these ingredients and pour it, boiling, over the contents of the jars. Immediately seal the jars with sterilized lids, let cool and store. In a week, your whole family can solemnly taste pickled garlic, which, however, can be stored throughout the long winter without any problems.

It is known that some housewives are ardent opponents of using vinegar in preparations, any kind, even apple and grape, so they come up with all sorts of original recipes that do not contain any vinegar at all. They replace something with something, mix something with something and, surprisingly, get amazing results. The preparation without vinegar is no worse than the one with vinegar, but on the contrary, it even acquired something of its own, original. Here, for example, is a recipe for one such original preparation, the highlight of which is honey and lemon instead of the usual vinegar.

Garlic cloves, marinated without vinegar

Ingredients:
8 large heads of garlic,
4 tablespoons honey,
140 ml lemon juice, this is approximately the juice of 2 lemons,
1 tbsp. low-fat sour cream,
salt and pepper - to taste.

Preparation:
Divide the garlic heads into cloves, peel each one, put everything together in a sieve and pour over boiling water. Mix honey with sour cream and lemon juice, add salt and pepper. Pour this mixture into a saucepan, along with the garlic, and place on low heat. Bring to a boil and cook for 3 minutes. Place the finished pickled garlic in jars that have been sterilized in advance and roll up the lids. Store the workpiece in a cool place.

You can taste what you got literally immediately or even a couple of days after seaming; it doesn’t need much time to brew. Use it as an independent dish or serve it with potatoes, meat, and stewed vegetables. The taste is amazing, the aroma is beyond words!

Pickled heads of garlic

Ingredients:
2 kg heads of garlic,
10 black peppercorns,
4 buds of cloves.
For the marinade:
2 liters of water,
7 tbsp. l. salt,
20 g vinegar.

Preparation:
Wash the garlic heads thoroughly, trim the tails and remove the husks, but so that the garlic heads retain their shape and in no case fall apart. In pre-sterilized and dried jars, place cloves, peppercorns on the bottom and fill with peeled heads of garlic. Fill the contents of the jars with hot water and leave it like that for a day. The next day, drain the water, pour new boiling water over the garlic and, after waiting for the liquid to cool, drain it again. For the marinade, place a pan of water over medium heat, let it boil, dissolve sugar and salt in it and, reducing the heat, carefully pour in the vinegar, wait a little and fill the jars with the prepared boiling marinade. Roll up the jars with lids, turn them over, wrap them in a blanket or something else, wait until they cool down, and store them in a cool place.

Even children know how healthy fresh garlic is, but whether pickled garlic is healthy is a really interesting question. So, it turns out that pickled garlic is healthy, and how! It turns out that even after heat treatment it contains substances that promote the production of hydrogen sulfide in our body. Miracles, and that’s all!
Many housewives are very upset when they see that their pickled garlic has turned blue or green. This immediately leads them to the idea that the workpiece was made poorly and all the work, as they say, went down the drain. So, there’s nothing wrong with that, it’s just that you most likely used a variety of garlic intended for long-term storage, and sometimes the garlic takes on a greenish tint simply because the preparation contains fresh herbs and leaves of currants, cherries, etc. d. Therefore, our dear hostesses, there is no place for panic here!

You won’t surprise anyone with a simple marinade, but perhaps a marinade with a rich, bright color that beets give garlic. And if you use herbs and all kinds of spices, the result will be magnificent.

Pickled heads of garlic in beet juice

Ingredients:
20 heads of garlic,
750 ml water,
100 g table vinegar,
1 beetroot,
2 tbsp. l. salt,
1 tbsp. l. Sahara,
greens: cherry and currant leaves, parsley, basil, horseradish - according to desire and preference,
3 bay leaves,
1 cinnamon stick,
5 buds of cloves.

Preparation:
Place herbs and spices at the bottom of previously sterilized and dried jars in any way convenient for you. Pour water into the pan, let it boil and dissolve sugar and salt in it. Blanch the heads of peeled garlic in boiling water, and then place them tightly in jars. Grate the beets on a fine grater, squeeze out the juice through cheesecloth and pour it into the marinade along with vinegar and stir. Heat the marinade a little so that it is hot but not boiling, and pour it over the garlic. Roll up the jars with boiled metal lids and, after letting them stand for a while, put them in the cold until the first opportunity. Something tells me he won't keep himself waiting long, right?

Hot and spicy pickled garlic with chili and white wine

Ingredients:
1 kg garlic,
2 chili peppers,
0.5 l white wine,
0.5 liters of wine vinegar,
3 tbsp. l. Sahara,
2 bay leaves,
1 tbsp. l. white peppercorns,
a little olive (or any other refined vegetable oil).

Preparation:
To prepare the marinade, mix all the above products in a saucepan, except vegetable oil and, bringing to a boil, cook for 3 minutes. Then reduce the heat and cook for another 5 minutes. Place the prepared garlic in sterilized jars, pour in the marinade, without adding 1.5 cm to the top. Pour a little vegetable oil on top and close the jars with tight nylon lids. Garlic will be ready in 5 days, although it can be stored in this form for much longer.
Were you surprised that there is no salt in the recipe? This is not a mistake, it shouldn't be here. Without salt, garlic marinated according to this recipe will be hot, spicy and slightly sweet. In a word, very, very tasty, and primarily because of the presence of just this sweetness in it.

Korean pickled garlic

Ingredients (per 1 kg garlic):
1 liter of soy sauce,
1 tbsp. 9% vinegar.

Preparation:
Use any garlic you want for this preparation - young or old - it doesn’t matter, the taste will still turn out amazing! If you want, use heads of garlic, or use cloves - this is also not so important. The main condition: be sure to remove the husks, rinse the garlic thoroughly and dry. Place the prepared garlic in jars. Dilute the vinegar with a small amount of water and pour this solution over the garlic so that it completely covers it. Place the jars of garlic in a cool, dark place for 7 days. When the week has passed, take out the garlic and put it in other jars - sterilized and dried. Pour soy sauce into a deep container, let it boil and cook for 10 minutes. Then cool and pour into the garlic so that the sauce fills only half the jar. Roll up the jars with sterilized lids and place them in a cool, dark place. Amazing Korean pickled garlic will be ready in three weeks.

Good luck with your preparations and bon appetit!

Garlic cloves in marinade are a savory appetizer that perfectly complements strong alcoholic drinks or hot meat dishes. There are several successful recipes for pickling garlic quickly and easily. The best of them are collected below.

Ingredients:

200 - 250 g garlic cloves;
50 ml (9%) vinegar;
30 g each of table salt and granulated sugar;
½ liter of filtered water;
1/3 cinnamon stick, a pinch of cloves and ground pepper.

Preparation:

For the snack under discussion, you should try to choose snack base teeth of approximately the same size. It’s great if you can use a product freshly picked from the garden.
Cover the teeth, skins and all, with water. Leave in the liquid for 50 minutes. This will make peeling the garlic much easier.
Remove all husks.
Dry your teeth.
Pour clean water into the saucepan. Dissolve dry ingredients, except spices, in it. Bring to a boil. Immediately after the first bubbles appear, pour vinegar into it.
Place cinnamon, cloves, and pepper at the bottom of a clean jar.
Sprinkle garlic cloves on top.
Pour marinade over them.

To pickle garlic cloves correctly for the winter, you must sterilize the jar in boiling water. To prevent the container from bursting, place a towel under it. Process the dishes for 7 - 8 minutes, then cover with a lid and screw on. Cool and place in the dark.

Marinating recipe, like at the market

Ingredients:

1 kilogram of fresh garlic heads;
1 tbsp. vinegar;
30 - 35 g each of sea salt and granulated sugar;
16 – 18 pcs. peppercorns;
2 medium bay leaves;
1 full glass of water.

Preparation:

It is important to use dense heads so that the finished snack has the desired crunchiness.
Only the upper contaminated part of the husk is removed from them. First you need to pour boiling water over it. After this procedure, peeling the garlic will be much easier.
Transfer the prepared products into a glass jar. The dishes must be after sterilization.
Combine the other ingredients listed in a saucepan. Add crushed bay leaf. Cook the mixture over low heat for a quarter of an hour. Finally, bring to a vigorous boil.
Pour the heads in a jar with marinade, cooled to approximately 80 - 83 degrees.
Close the container with a nylon lid and cool.

To make the treat have an attractive pinkish color, you can use a similar recipe to marinate whole garlic with the addition of raw beets.

The fastest way

Ingredients:

1 kilo of strong garlic;
1 PC. chili pepper;
1 tbsp. table vinegar;
1 tbsp. purified water;
60 g granulated sugar;
30 g table salt;
1 bay leaf;
1 pinch each of chopped rosemary and coriander.

Preparation:

Peel and rinse the garlic. First treat with boiling water (leave in it for a minute), then with ice water.
Chop the hot pepper into thin rings. Remove the seeds from it.
Place the pepper into the pan. Place bay leaf, vinegar, salt, sugar, and spices there. Fill everything with water.
Place garlic cloves in a clean bowl. Pour the resulting marinade along with all the grounds.
Close the dishes. Let cool.

Refrigerate the finished snack to increase its shelf life.

How to deliciously pickle garlic heads

Ingredients:

8 medium garlic heads;
40 g white sugar;
30 g rock salt;
1 tbsp. filtered water;
2 bay leaves;
7 - 8 sweet peas and 0.5 small. spoons of freshly ground black pepper;
1 tbsp. vinegar (6 to 9 percent).

Preparation:

Treat the heads directly in the husk with boiling water for 2 - 2.5 minutes. Drain the liquid and remove the top layer of husk along with it. Do not divide the product into cloves!
Fill a glass jar with the prepared heads (after sterilization).
Pour water into the pan. Send there salt, sugar, whole bay leaves, two types of pepper, vinegar.
Bring the liquid mixture to a boil. Then cool.
Pour the spiced water over the garlic in the jar.
Cover the container with a lid. Allow to cool in a warm place.

Place the pickled garlic heads in the cold. After 72 hours the sample can be taken. This snack can be stored in the cold for about a month.

Preparation in Korean

Ingredients:

1 kilo of garlic;
1 tbsp. vinegar (6 to 9%);
2 tbsp. soy (classic) sauce.

Preparation:

Wash the unpeeled garlic well. Divide it into cloves. Do not peel off the husks. Let the teeth dry.
Transfer the product into a clean container for rolling. Sprinkle with vinegar. Dilute it slightly with water.
Close the container with a lid and refrigerate for 7–8 days. The place should be dark.
After the specified time has passed, transfer the future snack to another jar.
Boil soy sauce (classic) for 12 - 14 minutes. Pour it over the garlic cloves in a clean container.

Place the rolled containers in a cool place for storage.

With the addition of beets

Ingredients:

½ kilo of beets;
½ kilo of fresh garlic;
1 small bunch of dill umbrellas;
½ liter of clean water;
1 tbsp. l. rock salt;
40 ml vinegar;
1 tbsp. l. granulated sugar;
1 – 2 “umbrellas” of cloves;
1 bay leaf;
6 – 7 peppercorns

Preparation:

Peel the outermost layer of husk from the garlic, without separating it into slices.
Place the heads in the actively bubbling liquid for 3 – 3.5 minutes.
Cool them in cold water.
Chop the raw beets into thin slices.
Place a bunch of dill umbrellas at the bottom of a clean jar.
Place garlic heads and beet slices on top.
Boil ½ liter of drinking water. Dissolve the bulk components in it.
Add vinegar, bay leaf, pepper.
Bring the marinade to a boil. Cool slightly.
Pour the savory mixture over the contents of the jar.
Roll up.

After 15 days, the jar will contain very tasty garlic.

Georgian pickled garlic

Ingredients:

1 kilo of fresh garlic;
1 bunch of fresh tarragon;
400 ml table vinegar;
4 tbsp. l. coarse salt;
5 tbsp. l. Sahara;
400 ml filtered water.

Preparation:

Peel the garlic heads, leaving only one layer of peel on them.
Scald with boiling water.
Place the product on a flat surface and let cool. Sprinkle coarsely with salt.
Transfer into a 3-liter container in layers: garlic - chopped tarragon. In this way, distribute the products to the top.
Dilute vinegar with water. Add sugar. Pour the mixture into the contents of the jar.

Close the neck of the container with a lid. Leave the garlic to marinate for 10 – 15 days.

In apple cider vinegar for the winter

Ingredients:

20 tbsp. l. homemade apple cider vinegar;
1 tbsp. water;
5 tbsp. l. garlic salt;
2.5 tbsp. l. granulated sugar;
1 kilo of winter garlic.

Preparation:

Wash and clean the heads of the main ingredient.
Place the garlic in an enamel bowl. Pour in vinegar and ice water.
Leave the garlic to marinate for 40 days.
Then drain the liquid. Rinse the heads under clean running water and place in a clean jar.
Dissolve the bulk ingredients in the drained marinade. Bring to a boil and cool slightly.
Pour the marinade over the garlic in a clean bowl.

Cover the container with a lid and leave the snack in this form for another 2 weeks.

Marinate with chili pepper

Ingredients:

1 kilo of garlic;
5 tbsp. l. salt (without iodine);
2 tsp. granulated sugar;
1.5 tbsp. pure distilled water;
1.5 tbsp. vinegar (6%);
3 pcs. medium dried chili peppers.

Preparation:

Separate the garlic into cloves.
Scald with freshly boiled liquid.
Combine the remaining ingredients, except pepper. Bring until bubbles appear in the liquid and leave at an intense boil for 2 - 2.5 minutes.
Place the garlic cloves in glass containers. Send a pepper pod into each.
Pour marinade over food.
Roll up a snack.

Place the jars in a cool place (after cooling). The dish will be ready for the first sample in 15 days.

In onion skins

Ingredients:

120 ml vinegar;
240 ml of clean water;
900 - 950 g garlic;
20 - 25 g coarse salt;
5 - 7 pcs. onions;
60 - 65 g sugar;
7 - 9 peppercorns;
10 bay leaves;
3 g crushed cinnamon.

Preparation:

Remove the skins from all the onions. After washing, dry.
Separate the garlic cloves. Pour over them first with boiling water, and then with ice water.
Place the ingredients from the first two steps into jars.
Prepare a marinade from the remaining ingredients. Let the liquid boil for 2.5 minutes, then pour in the vinegar.
Pour the mixture into the contents of the jars. Roll them up.

The appetizer will be infused for 3 weeks.

Ready garlic is usually served as part of an assortment of other pickled vegetables. It is a delicious addition to rich borscht or oven-baked meat. Men can serve pickled garlic as an independent snack with strong alcoholic drinks.

Garlic is difficult to keep fresh. To prevent the harvest from being lost, the spicy vegetable can be pickled, either with whole heads or cloves. There are many variations of garlic preservation. The technique is not tricky and does not require special skills or special components. The result is an excellent snack with a spicy aroma, taste and a range of useful substances.

The content of the article:
1. Positive and negative effects of garlic on the body

Positive and negative effects of garlic on the body

The fresh plant contains many vitamins and substances necessary to strengthen the body. After preservation, garlic does not lose its value, most of the beneficial elements are retained, and the vegetable itself becomes softer. Why is garlic so beneficial?

The spicy vegetable has an antimicrobial effect on the body due to the presence of sulfides and phytoncides.
Garlic is one of the leaders in the content of ascorbic acid (vitamin C), so during the cold season, the vegetable is an excellent way to strengthen the immune system and protect against viral infections. Pickled garlic has a mucolytic effect and removes phlegm.
In high doses, garlic contains iodine, which is necessary for problems with the thyroid gland.
The plant is considered a natural antioxidant.
A high concentration of calcium helps strengthen bones and vessel walls. Promotes blood clotting.
The spicy vegetable is rich in potassium, which is important for the proper functioning of the heart, kidneys and intestines.
100 grams of pickled garlic contains the average daily requirement of chlorine. The substance is involved in the process of fat breakdown, improves digestion, has a beneficial effect on liver function and assists in the formation of blood plasma.

Garlic can have a negative effect when consumed in large quantities. Negative symptoms that appear in this case include:

decreased attention;
lethargy;
wave-like pain in the head.

Method of preserving vegetables at home

The canning process itself is no different from pickling other products. The base of the marinade is table salt, table vinegar 9% and sugar. To create an unusual aroma and give a more refined taste, it is permissible to add herbs and spices, fresh or dry herbs, chili or bell pepper to the brine.

Before canning, garlic requires preparation, which depends on the recipe used - completely peel and break into cloves or leave whole heads, having first removed the top layer. After this, the finished product is placed in glass containers and filled with boiling brine. Then they are rolled up with iron or covered with sealed nylon lids.

Pickled garlic recipe

For preservation, take whole, unspoiled spicy vegetables. In accordance with the recipe, the prepared garlic is placed in cylinders. When served, the canned vegetable can be an independent snack or part of more complex dishes, such as salads. The unusual taste and spicy aroma of delicious pickled garlic will definitely delight your household.

This interesting recipe came to us from France. Preparing the snack will take about an hour and a half. The composition includes an oil-based brine, so the garlic will be quite high in calories (about 840 kcal per 100 grams). Provencal herbs are used as an additional component. This appetizer goes harmoniously in taste with fish, meat or cheese.

For 4 servings take:

0.5 kg. fresh garlic;
6 laurel leaves;
0.25 l. olive oils;
2 chili peppers;
0.15 l. water;
1.5 teaspoons of dry mixture of Provencal herbs;
80 ml. table vinegar;
1 tbsp each crystalline sugar and salt.

Prepare the garlic - remove the skin, rinse, break into cloves.
2 cylinders with a volume of 350 ml. sterilize. Place on the bottom the chili, previously cleared of seeds, tails and divided into 3 parts, and 3 bay leaves.
Place the garlic cloves tightly in a container. Boil water in a kettle or in a saucepan and pour boiling water over the vegetable. Let sit for 15 minutes, drain the water.
To make the brine, mix water, oil, bulk ingredients (sugar and salt), and Provençal herbs in a metal container. Boil the contents and cook for 3 minutes.
Pour 40 ml of 9 percent vinegar into each bottle, pour boiling marinade over the contents. Roll up the lids.
Place the blanks bottom down, wrapping them in a thick towel. After the seaming has cooled, put it in the cellar. The snack is ready to eat after 14 days.

You can prepare a delicious garlic appetizer in 30 minutes. The recipe will appeal to those who do not like to cook for a long time, but want to treat their family and guests with delicious food. You can serve pickled vegetables prepared this way after a few days. The number of components is calculated for a 0.35 liter jar.

For 2 servings take:

500 g fresh garlic;
0.1 l. drinking water;
1 pinch each of rosemary and ground cinnamon;
0.1 l. table vinegar;
1 bay leaf;
half a chili;
30 g crystal sugar;
15 g coarse salt.

Peel and wash the garlic. Place in a container and pour boiling water over it for a minute. Drain the boiling water and rinse the vegetable under running cold water.
Cut the chili into thin rings.
Boil 0.1 liters of water in a small container. Pour in vinegar, salt, sugar, add rosemary and cinnamon, throw in bay leaf and chopped chili. Boil for no more than a minute from the moment of boiling.
Place the garlic tightly in a container. Pour in boiling brine. Close with a screw cap and put the container in a cool place for 3 days.

You can prepare a store-bought snack at home by following this recipe. The taste of pickled garlic is absolutely no different from the store-bought product. It is worth considering that the dish is high in calories - more than 850 kcal per 100 gram serving.

For 5 servings you need:

1 kg garlic;
2 laurel leaves;
200 ml of drinking water;
1.5 tbsp. l. Sahara;
200 ml table vinegar;
1 tbsp. table salt;
20 allspice peas.

Pour boiling water over the prepared garlic and remove excess skin.
Sterilize containers.
Place the garlic heads into prepared containers.
Pour vinegar, water into the pan, add sugar, salt, bay leaf and allspice. Simmer the brine over medium heat for 15 minutes.
Let the liquid cool, then pour the marinade into the jars with garlic.
Cover the jars with plastic lids and cool the contents slightly. Afterwards, send the workpieces to cool.

You will get delicious garlic if you cook it using the soaking technique. For the recipe you will need young heads of garlic - juicy and soft. A medium-calorie snack (about 400 kcal) is infused for only 5 days. It must be stored in a dark and cool place. Shelf life – 2-3 months.

For 4 servings take:

1200 g young garlic;
4 faceted glasses (0.8 l.) water;
4 dill umbrellas;
10 leaves of currant and cherry;
2 tbsp. salt;
0.4 l. table vinegar.

Remove excess peel from the spicy vegetable and wash. Place in a container and pour boiling water into it. Leave the garlic for an hour.
Pre-sterilize the jars. Place dill, currant and cherry leaves into prepared containers.
Pour water, vinegar into a separate container, add 2 tablespoons of salt and mix the ingredients. Put the brine on the fire, boil and pour into cylinders. Cover glass containers with garlic with a thick cloth.
Leave for 5 days in a room with a temperature no higher than 15 °C. After the time has passed, the snack can be eaten. It can be stored in the refrigerator for future use.

Garlic marinated with beets will decorate the table. The snack takes on a red tint and goes well with strong drinks. Canned garlic is used using this method not only as an independent food, but also as an addition to main dishes or vegetable salads.

Includes:

3 kg. garlic;
2 vinaigrette beets;
12 clove buds;
20 peppercorns (preferably black);
6 dill umbrellas;
0.3 l. table vinegar;
9 l. water;
90 g table salt;
60 g crystal sugar.

Place 6 liters in a saucepan. water and boil it over high heat.
Peel the spicy vegetable and wash the heads. Do not take it apart by the teeth.
As soon as the water boils, place the garlic in a container. Boil for a few minutes and discard in a colander. Immediately place the garlic in cold (you can keep it in the refrigerator first) water.
Wash the salad beets, remove the peel and cut into small pieces of a convenient shape.
Place dill umbrellas on the bottom of glass containers prepared in advance, and layer the spicy vegetable and beets on top.
Boil 3 liters of water, reduce heat to medium. Sugar the water, add salt, add cloves and pepper. Boil for a couple of minutes.
Put out the fire. Pour table vinegar into the brine. Stir well.
Pour the hot marinade into containers with garlic and let cool.
Can be rolled up or covered with thick silicone lids.
For half a month, the product must be kept in a dark place at a temperature of 23-25 °C. Then the pickled garlic is put in the refrigerator for 3 days. After this, it is ready to eat.

A distinctive feature of this preservation method is its ease of preparation and a minimal set of ingredients. The recipe is ideal for novice housewives or those who do not like to cook for a long time, but are used to getting the perfect result in the end.

Components:

600 g fresh heads of garlic;
45 g salt;
250 ml. water;
0.5 l. apple cider vinegar.

Wash the garlic, remove the husks.
Place in pre-washed and sterilized small jars.
To make the brine, pour vinegar into the water and add salt. Stir until the salt crystals dissolve.
Pour the marinade into jars and roll up the lids.
The shelf life of the workpiece is 6 months in a dark place.

Canned garlic that does not require sterilization

This recipe makes an excellent snack with a sweet and sour taste with a slight spice. It fits harmoniously into complex dishes - soups, borscht, fish and meat dishes, all kinds of stews and salads. Not labor intensive to prepare.

Components:

600 g garlic;
80 g sugar;
2 dill umbrellas;
6 tablespoons vinegar 9%;
2 small bunches of parsley;
90 g salt;
4 laurel leaves;
2000 ml. water;
1 tsp ground ginger;
8 peas of black (allspice) pepper;
2 tsp dried thyme.

Peel the garlic and divide it into cloves, which must be completely peeled.
Pour boiling water over the vegetable and dry.
Place dill umbrellas in jars, and place garlic on top tightly to the top.
Boil water. Add all the spices - thyme, ginger, pepper, bay leaf. Salt and sugar. Boil for a couple of minutes.
Pour the hot marinade over the preparations. You can use the standard seaming method, or use screw-on iron lids.
Turn the sealed jars over and cover with a towel or blanket. Leave until the seaming cools down, then put it away.

Not only the plant itself, but also its shoots are eaten. An appetizer of garlic arrows is an excellent dish that is eaten by household members with a bang. There are many ways to harvest this part of the plant. This option involves the use of auxiliary components such as soy sauce and spices.

For a liter jar you need:

700 g of young shoots of garlic;
60 g table salt;
6 cloves of garlic;
40 g sugar;
0.1 l. vegetable oil;
8 teaspoons paprika;
0.1 l. soy sauce;
6 peas each of red and black pepper;
2 tablespoons vinegar;
2 teaspoons ground coriander seeds.

Wash the shoots and dry. Cut to the length of the can.
Place a frying pan on the fire and pour in vegetable oil. Place garlic shoots in hot oil and fry for 8 minutes until green.
Pour in vinegar and soy sauce. Mix.
Salt, sugar, add paprika, coriander, peppercorns, chopped garlic and paprika. Simmer for 6 minutes.
Place the workpiece in a jar, pour the resulting brine from the frying pan.
Place the container in a pan of boiling water and sterilize for at least 10 minutes. Then roll it up and put it in a dark place for 7 days.

How to cook garlic arrows with eggs video

Preparing garlic preparations is not difficult. To make the snacks even tastier, you need to follow a few simple nuances:

You need to choose young heads of the spicy vegetable when marinating it as a whole.
“Old” garlic is suitable for preserving garlic cloves.
Before preserving garlic, no matter how it is pickled, it is better to keep it in cold water. The color of the final product will be better.
To preserve garlic, especially cloves, you should choose small jars - 0.5 l, 0.75 ml.

Spicy vegetables with marinade always find many connoisseurs. In the cold season, they are an excellent substitute for fresh ones; they are truly tasty only in spring and summer. Same with pickled garlic - it’s hard to imagine a better preparation for the winter. Excellent taste, ease of preparation, versatility of use are the undeniable advantages of such a preparation.

You don’t know how to do it correctly. Try one of the described methods.

Recipe one

Before you need to prepare it. Don't cut the heads either, just rinse them thoroughly in running water. Select quality, fresh garlic without blemishes or soft spots. Prepare clean jars for pickling. Place some cloves and black peppercorns on their bottom. Place the prepared garlic cloves tightly on top of the spices. Pour boiling water over it, close the lid tightly and leave to marinate for twenty-four hours at room temperature. After a day, drain the water without removing the vegetables from the jars. Prepare a special marinade. It will require ordinary 6% vinegar, fifty grams of granulated sugar and the same amount of salt. Mix everything in a liter of water, boil, pour into jars and seal them with lids.

During the winter months, you'll be glad you learned how to pickle garlic. A spicy, crispy snack will help diversify the menu and strengthen the immune system, because even in this form it retains not only the aroma and taste, but also nutrients.

Recipe two

Rinse the pre-peeled garlic cloves well and place them tightly in a previously prepared glass jar. Before using jars, be sure to wash and sterilize them. Make the marinade. To do this, mix a glass of 6% vinegar and three glasses of water, bring to a boil, add a tablespoon of salt and one and a half tablespoons of granulated sugar. The resulting quantity is enough for one liter jar. Before pouring the marinade, add a leaf of horseradish, bay leaf, a little cloves and cinnamon, pepper, dill or parsley to the garlic. Pour in the prepared mixture and roll up the lids tightly. The preparations for the winter are done! Garlic prepared according to this recipe turns out to be slightly sweet, but also a little spicy, and most importantly, very aromatic thanks to the excellent combination of spices.

However, you can experiment by adding spices to the jars according to your own taste.

Recipe three

Carefully peel the cloves and rinse thoroughly under running water. Transfer to a sterilized liter jar, place tightly enough, but without squeezing. Prepare a flavorful marinade. To do this, mix two tablespoons of regular granulated sugar and a teaspoon of salt. Add to the water, bring to a boil, pour the resulting marinade over the garlic. Before rolling, keep it in boiling water for about five minutes, then cover tightly with a lid and roll up. Now you know how to pickle garlic, and you can easily make a delicious supply for the winter.

Many people love garlic. This incredibly healthy product improves the taste of first and second courses, and in addition, it takes care of our health. Unfortunately, ripe garlic does not store well: by mid-winter, the strong heads are left with limp, yellowed cloves. To avoid this, we recommend pickling garlic for the winter. Such a product will lose some benefits for the body, but the taste will be great!

Ingredients

If you are a big fan of garlic, then you know how rare it is to pamper yourself with it fresh: the specific pungent smell greatly interferes with communication with others. Pickling also solves this problem: the smell becomes less intense than fresh. In addition, you can eat it either simply with bread or with meat and fish dishes.

The main thing in preparing this dish is not to make a mistake with the choice of the main ingredient, that is, garlic. Only ripe, well-ripened root vegetables can be processed. Young garlic is not suitable for this purpose, nor is old, dried garlic (the exception is pickled whole heads of garlic, which it is advisable to take younger ones). In addition, there should be no wormholes or signs of rotting on the surface of the vegetable.

Choose garlic that is strong and ripe without any signs of damage.

There are many recipes and methods for pickling garlic. Almost every housewife has her own secret for preparing it. Some people prefer to marinate the cloves, others prefer the whole heads or just the arrows. You can pickle peeled or unpeeled garlic in either hot or cold brine. Choose the most suitable one from the recipes we offer.

Step-by-step cooking recipes

Whatever processing method you choose, remember that the garlic must be trimmed, washed thoroughly and the outer husk removed. If you decide to pickle the cloves, then you need them. The rest depends on the recipe.

Classic way

For this recipe you will need:

1 kg garlic;
1.5 tbsp. l. coarse salt;
1 liter of water;
3 dill umbrellas;
½ cup granulated sugar;
50 g vinegar (9%).

Note! To pickle garlic, it is better to take small jars, maximum 0.5 liters. This makes it more convenient to store the dish, and you are guaranteed to eat everything that was prepared.

Delicious pickled garlic goes well with all first and second courses

Fast way

This recipe is suitable for you if you need to prepare an appetizer for 1-2 times. You will need the same products as in the previous recipe, but in slightly different proportions:

1 kg garlic;
5 tablespoons of sugar;
2 tablespoons salt;
1 liter of water;
100 g table vinegar 9%.

Peel the garlic heads, leaving the bottom layer of peel (this will keep the cloves from falling apart).
Peel the garlic heads
Boil water and place garlic in it; Blanch for 2-3 minutes. Rinse immediately in cold water and place in jars.
To make the brine, you need to boil water (1 liter), add sugar and salt to it, and mix well. Pour in the vinegar, remove the marinade from the stove and immediately coat the garlic in the jars with it.
Prepare the marinade and pour it over the garlic in a jar, adding spices if desired
If you like a spicy taste, add spices: sweet peas, bay leaves, marjoram and cloves. At the same time, keep the brine on the fire for another 20 seconds so that it is imbued with a spicy aroma, strain through clean gauze and pour into jars.
When the marinade in the jars has cooled completely (at room temperature), put the garlic in the refrigerator for 3 days.

In Ukrainian

Once again, you will need whole heads of young garlic. And besides him:

4 glasses of water;
2 teaspoons salt;
2 cups table vinegar.

With beets

Most often, a simple marinade is used to prepare garlic. But we suggest you add beets to it, which will give not only a pleasant color, but also a unique taste. And if you also use herbs and spices, it will turn out to be a great snack.

Beetroot gives garlic a beautiful shade and pleasant taste.

You will need:

20 heads of garlic;
0.75 l of water;
100 g table vinegar;
1 large beet;
2 tbsp. l. salt;
1 tbsp. l. Sahara;
greens: dill umbrellas, cherry and currant leaves, parsley, basil and horseradish;
spices: cinnamon stick, 3 bay leaves, 5 cloves.

After just a week, garlic marinated with beets can be opened and served.

With chili pepper

Do you like it hot? Then you will surely appreciate garlic with chili pepper. Not only will it be a great snack, but it will also ward off all colds!

For lovers of spicy food, chili peppers combined with garlic are a great option!

Take the following products (based on 1 0.5 liter jar):

14 cloves of garlic;
4-5 small chili peppers;
100 ml vinegar.

Sterilize the jar and place peeled garlic cloves in it. Add chili peppers there. Fill to the brim with vinegar and cover with a lid, roll up. After a week, the snack is ready!

Note! Many housewives complain that pickled garlic takes on a blue or greenish tint. This often happens with imported garlic of certain varieties intended for long-term storage. Sometimes slight greening occurs due to exposure to grasses and leaves.

If you want the taste to be not only spicy, but also spicy, use the following step-by-step recipe. Take these ingredients:

1 kg garlic;
2 chili peppers;
0.5 liters of white wine;
0.5 l of wine vinegar;
3 tablespoons sugar;
2 bay leaves;
1 tbsp. l. white pepper (peas);
olive oil.

For the marinade, combine all ingredients except oil in a saucepan and bring to a boil. You need to cook for 3 minutes.
Reduce heat and cook for another 5 minutes.
Garlic should be placed in clean and sterilized jars. Add the marinade, without adding just one and a half centimeters to the top. Pour olive oil on top and close the lids of the jars. After 5 days, the snack will be ready.

You've probably noticed that this recipe doesn't use salt. This pickled garlic is hot, spicy and slightly sweet.

In onion skins

Although we are used to throwing away onion peels, many people know about the benefits of this product in the household. Garlic can be stored well for a long time in well-dried onion skins. Can you combine them in a jar with marinade? Of course yes! The garlic will acquire a golden hue and a piquant aroma.

For a marinade designed for 1 kg of garlic, you will need:

water - 200 ml;
table vinegar 9% - 100 ml;
sugar - 50 g;
salt - 20 g;
cinnamon - 5 g;
bay leaf - 3 pcs.
allspice - 3 peas;

In Georgian

The peculiarity of preparing garlic in Georgian is the use of tarragon, the spicy and delicate aroma of which will make any dish richer. In the store you can often see this spice under the name “Tarragon”.

You will need:

garlic;
water;
vinegar;
salt;
tarragon, fresh or dried.

Use young garlic for pickling in this recipe. Peel it so that the cloves do not fall apart.

Blanch the peeled and washed garlic

Pour boiling water over and spread the garlic on a flat surface. Without sparing, sprinkle it with salt while it’s hot: it will absorb exactly as much as it should.

When the garlic heads have cooled, place them in jars, alternating layers with tarragon. Dilute vinegar and boiled water in a 1:1 ratio and pour into jars.

Use fresh or dried tarragon

You need to cover the necks of the jars with paper and, without rolling them up, leave them for 7 days.

This garlic can be prepared for the winter, but then you need to sterilize the jars with the contents and roll them up.

Korean marinating

This recipe will take more time, but the result is simply amazing. By the way, you can use both young and old garlic with equal success. The taste is sharp and piquant. For 1 kg of garlic you will need 4 cups (1 liter) of soy sauce and 1 cup of 9% vinegar.

Process the garlic the way you like: cloves or whole. Be sure to remove the husks from the top. Rinse thoroughly and dry.

Place the garlic in a jar. Dilute the vinegar with a little water. Pour the liquid over the garlic until it is completely covered. Cover with lids (without rolling up) and store in a cool, dark place for 7 days.

Soy sauce is used to pickle garlic in Korean.

When time has passed, remove the garlic and place it in other jars, sterilized and dried.

Pour soy sauce into a deep bowl, boil and cook for 10 minutes. Cool, pour into the garlic so that the jars are half full. Roll up the lids and return the jars to a cool, dark place. In just 3 weeks the appetizer will be ready.

In Armenian

This type of garlic is also called “Royal” garlic. You will need the following products.

For brine:

water - 1 liter;
salt - 45 g.

For the marinade:

1 liter of water;
100 g grape vinegar;
45 g of salt and the same amount of sugar;
8 black peppercorns;
4 peas of allspice;
2 clove buds;
3 walnut membranes;
grape juice (white).

Before pickling, you need to prepare the fruits themselves. Place the dug up young garlic in a dark place for 15 days to dry. There is no need to trim the roots and leaves.
When peeling garlic, leave a stalk about 2 cm long
After drying, trim the root rosettes without damaging the slices. Remove the tops, leaving a cutting 1.5 cm long.
Place the heads in a tub and pour in cold, raw water, covering the top with a piece of clean, light cloth. Leave it like this for a day.
Remove the garlic and remove the top husk. Rinse the heads three times with clean cold water.
Place the garlic tightly in suitable containers with a wide mouth - jars or ceramic pots. Fill to the brim with cold brine. Leave for another 24 hours. After this, change the brine to a new one every day for 21 days.
Pack garlic tightly into jars
On day 22, remove the brine and cover the garlic with the pre-prepared cooled marinade. Tie the neck of the jar or pot with a clean cloth and leave it indoors for 15 days.
When the set time has passed, pour the marinade into another container and store it in a cool place for 7 days. At this time, the garlic should be poured with grape juice.
After 7 days, replace the grape juice in the jars with the marinade you saved in the previous step. Another 5 days - and your appetizer is ready, you can serve it to the table!

In Azerbaijani

Separate the garlic heads into cloves, remove the skins, rinse and place in jars.

For this recipe, garlic needs to be cut into pieces.

Boil 3 cups of water mixed with 1 cup of vinegar. To this solution you need to add 1.5 tablespoons of sugar, 1 tablespoon of salt. Place 2-3 bay leaves, 1 clove bud, a little cinnamon and black pepper, as well as fresh herbs: parsley, dill, a piece of horseradish root.

Use different spices in your marinade

Pour the prepared marinade into the garlic in a jar, cover with a lid. After 2 days, serve the appetizer to the table.

In apple cider vinegar

It is better to use winter garlic in this recipe. For 1 jar with a volume of 3 liters, take the following ingredients:

Place the whole washed garlic heads in a jar. Fill with vinegar and water to the brim, leave for 40 days.

When the set time has passed, drain the brine and wash the garlic under running water for an hour.

Place the garlic in the jar again, make a marinade from the indicated ingredients, pour in. Add water to the brim, cover with plastic lids, and store in the basement or refrigerator. You can eat a snack after 3 weeks.

Pickled garlic without vinegar

Many housewives do not like vinegar, even apple or grape vinegar, considering it not very healthy. We have an alternative that you will surely like. Prepare the following ingredients:

Take a head of garlic, divide it into cloves, peel each of them. Place all the slices on a sieve and pour boiling water over them.
Mix honey with sour cream and lemon juice, add salt and pepper. Pour the mixture into a saucepan, add the garlic there. Place the pan over low heat, wait until it boils and cook for 3 minutes.
Place the pickled garlic in sterilized jars and roll up the lids. Store in the refrigerator or other cool, dark place.

Pickled garlic arrows

When garlic begins to produce arrows during the period of active growth, zealous owners try to remove them as quickly as possible so that the beneficial juices do not go into flowering. It turns out that these arrows do not need to be thrown away: they can also be pickled.

Arrange the arrows on the banks in the way that suits you best

You will need clean, well-washed arrows on which the bud has just hatched. However, you can safely cut it off. Take as much as will fit in the jar. Place as your imagination dictates: either cut the arrows into small sticks to compact them more tightly, or create a “creative mess” in the jar by twisting it into a ball.

For the marinade you will need:

1 liter of water
3 tablespoons sugar;
3 tablespoons salt;
50 g table vinegar;
2 clove buds;
2 peas of allspice.

Sterilize the jars for a few minutes. Wash the arrows, blanch in boiling water for 2 minutes, place in a jar.

Wash the hands thoroughly

Prepare a brine from the listed ingredients, pour it over the arrows. Add the vinegar last.

Place the arrows in jars, fill with brine and vinegar and roll up

Roll up the jars, wait for them to cool completely and place them in the basement. After 2 months, the snack can be served.

How to pickle garlic for the winter without sterilization

If you noticed, many of the recipes we present do not require sterilization of jars. This is due to the fact that garlic itself disinfects its environment well, due to the content of antibacterial substances. In addition, most often the amount of snacks is designed so that the dish will be eaten quite quickly.

But what if you have a rich harvest of garlic and you want to prepare so much of it that you will have to eat it all winter and still have some left for spring? Either be sure to sterilize (but not all recipes allow this), or use the universal method of pickling without sterilization.

You can pickle garlic without sterilization

For the marinade you will need:

3 tbsp. l. 70% vinegar essence;
2 tbsp. l. salt;
1.5 tbsp. l. Sahara;
1 liter of water.

In addition, be sure to use seasonings:

black hot pepper;
allspice;
bay leaf;
carnation;
cinnamon.

Take 0.5 liter jars and place the seasonings in them.
Disassemble the garlic into cloves, remove the husks, and rinse with running water. Place in jars as tightly as possible.
Prepare the marinade without using vinegar essence yet. Pour the garlic into the bowl, cover and wait 10 minutes.
Pour the marinade back into the pan and return to a boil. This time add the essence. Pour in the garlic again and roll up the lids, sterilized in boiling water. Turn it upside down, wrap it in a towel and leave until it cools completely, after which you can hide the pickled garlic in the basement.

Recipe for making pickled garlic (video)

Surely you will find among these recipes one that you will love and will always be in demand at the holiday table or family dinner. You may have already prepared pickled garlic: tell us in the comments about your method. Bon appetit!