How to pickle garlic. Pickled garlic (Six recipes). Garlic, pickled with cloves for the winter without sterilization

Garlic is a product that must be included in a person’s diet, unless there are contraindications, since this vegetable helps against germs and viruses. It keeps well fresh, and you can prepare it for future use as a snack. And many chefs know how to pickle garlic cloves for the winter. Let's consider this issue too. First of all, it should be noted that this antimicrobial vegetable can be added to salads, complement meat and many other dishes. Its aroma does not differ from the fresh product, but has a milder taste without bitterness and a pungent odor.

Cooking principles

You can make it delicious for the winter in various forms: whole or cloves, with beets or onion peels, with the addition of various marinades, and so on. The choice always remains with the cook. But no matter what recipe he chooses, the garlic must be juicy and intact. It is not recommended to trim the teeth, as the workpiece will turn out tasteless. Vinegar and salt must be added to the marinade; jars and lids are pre-treated with boiling water or soda.

To preserve garlic for the winter, the recipes for which are quite simple, it is first soaked in water for two hours. After this, the peel will become soft and the garlic will be easy to peel. It is recommended to take small jars, since the snack is spicy and should not be eaten in large quantities. Pickled cloves cook faster than garlic heads. It is best to use a vegetable grown in garden beds; the imported product darkens when canned. Some people don’t know how to pickle garlic cloves for the winter (we’ll look at the recipes below) so that it turns pink, so they use beets when cooking. But you can replace part of the water in the brine with beet juice. At the same time, the more juice there is, the brighter and richer the vegetable will be.

Classic pickled garlic recipe

Ingredients: two kilograms of garlic cloves, one liter of water, two cloves, two tablespoons of table sugar, part of horseradish root, three hundred grams of vinegar, one pod of hot pepper.

Preparation:

Before pickling garlic at home, you need to pour water into a bowl and bring it to a boil. When it boils, add all the spices and boil for several minutes, then add vinegar. The dishes are left to cool to a temperature of forty degrees Celsius. Meanwhile, the vegetables are immersed in boiling water, which can be taken from a kettle or pre-cooked. Peel the garlic and place it in a bowl. Fill with cooled brine and roll up. Please note that after some time the vegetables will begin to take on a green tint. This process is normal. It just needs to sit in the marinade for one month to marinate well.

Pickled garlic with honey

Many chefs know that it has a distinctive taste. To do this, use a special filling with the addition of apple cider vinegar and honey. In this case, take as much garlic as will fit in the container.

Ingredients: garlic, as much as it takes, one tablespoon of honey, one liter of water, two and a half tablespoons of sugar, one and a half tablespoons of salt, one hundred grams of apple cider vinegar, allspice and coriander.

Preparation:

Before that, you need to clean it in the manner described above. Next, the cloves are placed in half-liter jars. One liter of marinade is enough for about five jars. Then spices are added to the jars. Boil water, add honey and sugar, and after one minute add apple cider vinegar. The marinade is poured over the garlic, rolled up and left for one month, after which the preparation can be tasted. This preservation is stored at room temperature.

Garlic marinated with beets

For those who don’t know how to pickle garlic for winter with beets, it must be said that the appetizer turns out to be quite spicy. In this case, a dressing is first prepared from beets, from which the marinade will be cooked.

Ingredients: half a kilogram of vinaigrette beets, one kilogram of garlic, one hundred grams of acetic acid, fifty grams of salt, fifty grams of sugar, three hundred grams of boiled water.

Preparation:

Starts to prepare pickled garlic (recipe with cloves for the winter) from the fact that the beets are cleaned and grated, crushed so that the juice is released, and water is added. This mass is set aside for twenty minutes. Then filter the juice, boil it, add all the spices and vinegar. Remove the husks from the garlic. Divide it into teeth, put it in boiling water and boil for three minutes, then immediately pour cold water over it so that the vegetable cools quickly. The teeth are placed in jars and poured with hot beet marinade, rolled up and left to cool, wrapped in a blanket. The next day, the preservation is transferred to a cold place.

Pickled garlic cloves for the winter: a quick way

Ingredients: young garlic cloves, one liter of water, fifty grams of sugar and salt, one hundred grams of vinegar.

Preparation:

Dry garlic is peeled and divided into slices, scalded with boiling water and cooled. The teeth are laid out in pre-prepared jars. Next, prepare a brine from water, sugar and salt. They boil it. Add vinegar at the end and remove from the stove. The jars are filled with brine one and a half centimeters below the neck, covered with lids and left to sterilize for five minutes, after which they are rolled up.

Garlic in bay leaf marinade

Ingredients: one kilogram of garlic cloves, three glasses of water, one glass of sugar, one tablespoon of table salt, five peppercorns and the same number of bay leaves, two hundred grams of vinegar.

Preparation:

Before that, these teeth are filled with hot water and left to infuse for one day. After time, the jars are sterilized, garlic is placed in them and marinade is poured, which is prepared according to the recipe indicated above. The vegetables are rolled up and left to cool.

Garlic cloves in grape juice

This recipe is quite unusual; the vegetables come out with an interesting taste.

Ingredients: two kilograms of garlic cloves. Marinade: five hundred grams of red grape juice, three hundred grams of vinegar, three hundred grams of sugar, four tablespoons of tea salt, ten bay leaves, sixteen peppercorns.

Preparation:

Before that, you need to pour boiling water over it and set aside for five minutes, then rinse with water. Garlic is placed in jars. A marinade is prepared from all the necessary ingredients, poured over the vegetables, rolled up and set aside to cool, and then transferred to a cold place.

Garlic pickled without vinegar

Ingredients: cloves of eight heads of garlic, four tablespoons of honey, one hundred and forty grams of lemon juice, one tablespoon of sour cream, salt and spices.

Preparation:

The teeth are pre-prepared in a manner known to us. Sour cream, honey and juice are mixed, spices are added. This mass is transferred to a saucepan. Add the garlic cloves and bring to a boil, then simmer for about three minutes. Then the vegetables along with the brine are poured into jars and rolled up. The cooled preserves are placed in a cool place. You can try this vegetable in just two days; you don’t need to wait for it to brew. This appetizer goes well with potatoes and stewed vegetables.

Garlic marinated in onion peels

Ingredients: one kilogram of garlic cloves, four large onions. Marinade: two hundred grams of water, one hundred grams of vinegar, fifty grams of sugar, twenty grams of salt, five grams of cinnamon, three bay leaves, three peppercorns.

Preparation:

The onions are cleaned and the husks are well dried. Garlic cloves are processed in the same way as described above. Garlic and peels are placed in layers in prepared jars. A marinade is prepared from all of the above components, poured over the preparations, the jars are rolled up, cooled and stored for further storage. You can try the snack in two weeks.

Garlic marinated with hot pepper and wine

Ingredients: one kilogram of garlic cloves, two chili peppers, half a liter of white wine, half a liter of wine vinegar, three glasses of sugar, two bay leaves, one tablespoon of white pepper, a small amount of olive oil.

Preparation:

First, prepare the marinade from all the necessary ingredients, except olive oil. Boil it for about three minutes, turn off the stove and simmer for another five minutes. Garlic is placed in jars and filled with marinade, a little oil is added and rolled up. This recipe does not use salt. The finished product is sweet, tangy and spicy.

Korean pickled garlic

Ingredients: one kilogram of garlic, one liter of soy sauce. One glass of vinegar.

Preparation:

Both young and old garlic are suitable for this dish. First, the vegetable is prepared, peeled and divided into teeth. Vegetables are placed in jars. Dilute the vinegar with water and pour it over the garlic until it completely covers it. The jars are placed in a cold place for one week. After time, the garlic is transferred to sterile jars. Soy sauce is boiled and simmered for about ten minutes. Then it is cooled and garlic is poured in so that the liquid fills only half the container. The canned food is rolled up and placed in a cold place. You can try the snack after three weeks.

Pickled garlic with horseradish

All of them provide the opportunity to get a savory snack that goes well with many dishes. According to this recipe, the garlic turns out to be very spicy; it is prepared with the addition of wine vinegar, but you can use any other.

Ingredients: two kilograms of young garlic cloves, two hundred grams of horseradish root, two chili peppers, two cloves, one liter of water, fifty grams of sugar, forty grams of salt. Four hundred grams of wine vinegar or any other.

Preparation:

The teeth are placed in a bowl and filled with hot water, left for two minutes, then the water is drained. The pepper is cut into rings, but the seeds can be left. Horseradish root is peeled and chopped or grated. Pepper, garlic, horseradish, and cloves are placed in prepared jars. A marinade is prepared from water and sugar, vinegar and salt. Boil it for about one minute. Hot brine is poured into jars of vegetables, rolled up and left to cool. When they have cooled down, they are laid out in a cold place for fifty days, after which the workpiece can be tasted.

Garlic cloves marinated with spices

Ingredients: young garlic cloves. Marinade: two hundred grams of water, two hundred grams of vinegar, twenty grams of salt, fifty grams of sugar, four peppercorns, three bay leaves. Two teaspoons of hops-suneli.

Preparation:

First, prepare a brine from the above components. It is boiled, boiled and cooled. Garlic cloves are scalded with salted boiling water (fifty grams of salt are needed for half a liter of water) and immediately immersed in cold water for half a minute. Place the garlic in sterile jars, pour in the marinade, cover with thick paper, tying the necks with a tourniquet or thread. Place the container for storage in a cool place.

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.

Canned vegetables are always very popular, because rolling helps not only give them an unusual taste, but also preserve them for a long time. Many people love to pickle garlic. There are many great and easy ways to prepare it. Remember some of them.

Pickled garlic - benefits and harm

After processing, the vegetable becomes much softer in taste. In addition, it retains a huge amount of vitamins and nutrients. Like any product, it can have both positive and negative effects on the human body. What are the benefits and harms of pickled garlic? List of positive properties:

The pickled vegetable contains a huge amount of chlorine; 100 grams is the daily requirement. We need this substance to break down fats, helps form blood plasma, has a beneficial effect on the functioning of the liver, and improves digestion.
The plant contains a lot of potassium. It improves the functioning of the heart, intestines, and kidneys.
The calcium contained in the vegetable strengthens bones, makes the walls of blood vessels denser and is involved in the process of blood clotting.
The plant is rich in allicin, which is a powerful antioxidant.
Due to the large amount of iodine, pickled vegetables are useful for people suffering from thyroid problems.
Contained in huge amounts of vitamin C (there is more of it in garlic than in lemon) helps strengthen the immune system and protects us from colds and infections. If you get sick, be sure to eat garlic in the marinade. This helps to liquefy mucus and remove it from the respiratory tract.
Sulfides and phytoncides present in the plant fight microbes.

Pickled vegetables can only be harmful if consumed in excessively large quantities. This is expressed:

wave-like headaches;
slow reaction;
decreased attentiveness.

How to pickle garlic at home

The conservation process is not complicated. The marinade for garlic must include vinegar, sugar and salt. In addition, dry herbs, onion peels, and spices are added to add flavor. Before pickling garlic at home, depending on the recipe, it is either completely peeled or only the top layers are removed. Then they are poured with hot brine and rolled into glass containers or covered with nylon lids.

Pickled garlic - recipe

Only undamaged vegetables should be used for preparations. Depending on which recipe for pickled garlic you choose, you will need to place it in jars with whole heads, peeled or unpeeled cloves, or arrows. You can serve it as an independent snack, or use it as a component of salads or other dishes. The vegetable turns out so tasty that you will definitely find a use for it.

Pickled garlic for the winter, cloves

Cooking time: 1-1.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 836 kcal.
Purpose: snack.
Cuisine: French.
Difficulty of preparation: high.

The recipe you are about to meet is not entirely ordinary, but it is very popular in France, and therefore deserves attention. For the winter, pickled garlic cloves are rolled with oily brine and Provençal herbs. It goes well with cheese, meat dishes, and fish. Be sure to remember how to pickle garlic cloves for the winter.

Ingredients:

garlic – 1 kg;
bay leaves – 12 pcs.;
olive oil – half a liter;
hot pepper – 4 pods;
water – 300 ml;
Provencal herbs - 3 tbsp. l.;
9 percent vinegar – 160 ml;
sugar – 2 tbsp. l.;
salt – 2 tbsp. l.

Cooking method:

Fresh garlic needs to be peeled, washed, and divided into slices.
Place four 350 ml jars for sterilization. Then, at the bottom of each, place three bay leaves, a pod of hot pepper without seeds and tails (cut each into 2-3 pieces).
Using cloves, fill the jars tightly. Pour boiling water, cover, leave for 10 minutes, then drain the water.
Fill the pan with olive oil and water, add Provençal herbs, sugar, and salt. Cook for 2-3 minutes from the moment it boils.
Pour 40 ml of vinegar into each jar. Pour in the hot marinade and screw on the lids tightly.
Turn the pieces over, wrap them in a blanket and leave them like that until they cool down. Store in a cool place, such as a basement. The dish can be consumed within two to three weeks.

Pickled garlic - quick recipe

Cooking time: half an hour.
Number of servings: 2 persons.
Calorie content of the dish: 326 kcal.
Purpose: snack.
Kitchen: homemade.

If you are not one of the patient people, then you will like this recipe for quick preparation of pickled garlic. After using it, after two or three days you will be able to enjoy the spicy taste of the finished delicacy. The recipe gives the proportions of ingredients for one 350 ml jar. This is just enough if you want to make a small portion of a snack for any celebration.

Ingredients:

garlic – 0.5 kg;
cinnamon - a pinch;
9% vinegar – 100 ml;
rosemary - a pinch;
water – 100 ml;
bay leaf – 1 pc.;
salt – 15 g;
hot chili pepper - half;
sugar – 30 g.

Cooking method:

Prepare the garlic: peel and wash. Pour boiling water over it, hold it for a minute, and then rinse with cold water.
Cut the hot pepper into rings.
Boil 100 ml of water in a saucepan. Add vinegar, sugar, spices, salt and pepper. Cook the brine for a minute after it boils.
Place the garlic in a jar and fill it with marinade. Cover with a lid and refrigerate for a few days.

Pickled garlic - recipe like at the market

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 863 kcal.
Purpose: snack.
Kitchen: homemade.

Sometimes every person wants to repeat at home the preparation of the product that he took in the store or ordered in a restaurant. A recipe for pickled garlic like the market is sought after by many, and if you are one of them, then consider yourself lucky. Following the following instructions, you will prepare a vegetable that will taste and smell no different from the store-bought one.

Ingredients:

garlic – 2 kg;
water – 0.4 l;
9 percent vinegar - 0.4 l;
bay leaf – 4 pcs.;
salt – 60 g;
allspice black pepper – 40 peas;
sugar – 60 g.

Cooking method:

Pour boiling water over the vegetable so that the excess peel is easier to remove and the heads are not damaged. Remove it carefully.
Place the heads in sterilized jars.
Combine vinegar, water, sugar, peppercorns, and salt. Simmer the brine over low heat for a quarter of an hour.
Cool the marinade a little and pour into jars. Cover them tightly with plastic lids and let cool at room temperature. Then move it to somewhere cooler.

Pickled garlic

Cooking time: 1 hour 40 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 376 kcal.
Purpose: snack.
Kitchen: homemade.
Difficulty of preparation: easy.

In order to make soaked garlic, it is advisable to take young heads, which are also called milk heads. Their taste is milder. How does this pickling of garlic differ from many other recipes? The fact that the dish will be completely ready for consumption after five days. Pickled garlic can be stored for a long time, up to several months, in a dark and cool place.

Ingredients:

garlic – 0.6 kg;
dill - 2 umbrellas;
water – 2 glasses;
cherry leaves – 5 pcs.;
salt – 30 g;
currant leaves – 5 pcs.;
vinegar 9% – 200 ml.

Cooking method:

Peel the vegetable heads and wash them thoroughly. Fill with hot water and leave for an hour.
Sterilize the container. Lay out the vegetable, currant and cherry leaves, and herbs.
In a saucepan, mix water, vinegar, and salt. Bring the liquid to a boil and pour into the jars. Cover them with a cloth and keep them for 5 days at a temperature of 10-15 degrees. Then refrigerate or consume immediately.

Pickled garlic with beets

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 487 kcal.
Purpose: snack.
Kitchen: homemade.
Difficulty of preparation: easy.

A chic appetizer that will decorate any holiday table - pickled garlic with beets. It flies away in an instant, especially if guests are offered alcoholic drinks. This garlic is wonderful not only in taste, but also in appearance, because beets color it a rich pink color. You can add it to vegetable salads or simply eat it as an addition to first and second courses.

Ingredients:

garlic – 1.5 kg;
cloves – 6-7 buds;
beets – 1 large;
black pepper – 9-10 peas;
dill - 2-3 umbrellas;
9 percent vinegar – 150 ml;
water – 1.5 liters for marinade and 6 liters for cooking;
sugar – 3 tbsp. l.;
salt – 3 tbsp. l.

Cooking method:

Pour about three liters of water into a deep container and place on maximum heat until it boils.
Clean the vegetable heads, but do not disassemble them. Wash it.
Place the heads in a saucepan with boiling water, and after two minutes, drain in a colander and immediately place in very cold water.
Wash the beets, peel them, cut them into small pieces, slices or bars.
Place several heads of garlic in jars. Distribute the beets evenly. It is better to lay out products in layers.
Boil one and a half liters of water and turn the heat to medium. Add salt, cloves, sugar, peppercorns. Cook for a couple of minutes.
Remove the marinade from the heat and pour in the vinegar. Stir.
Pour the brine into jars and cool completely. Then roll up with iron lids or seal with nylon lids. Leave in the dark at room temperature for two to three weeks. Then keep it in the refrigerator for a couple of days and you can try it.

Pickled garlic heads

Cooking time: 35 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 358 kcal.
Purpose: snack.
Kitchen: homemade.
Difficulty of preparation: easy.

There are a lot of recipes for pickled garlic heads, but most of them are too labor-intensive and multi-ingredient. Beginners are recommended to use the following preservation technology. It works for everyone without exception. In addition to the main component - the vegetable, you only need salt, apple cider vinegar and water in the dish. This set of products makes an excellent snack.

Ingredients:

garlic – 1.2 kg;
salt – 1.5 tbsp. l.;
water – 0.5 l;
apple cider vinegar – 1 l.

Cooking method:

Wash the vegetables, carefully remove the top layer of husks, and place in clean, sterilized jars.
Dissolve vinegar and salt in water. Fill the jars with brine and seal them.
Store the workpiece in the dark for up to six months.

Pickled garlic for the winter without sterilization

Cooking time: 1 hour.
Number of servings: 2 persons.
Calorie content of the dish: 298 kcal.
Purpose: snack.
Kitchen: homemade.
Difficulty of preparation: easy.

A universal snack that is very easy to prepare - pickled garlic for the winter without sterilization. It can be used not only on its own, but also as a component of soups, borscht, vegetable stews and salads, fish and meat dishes. The garlic should be moderately spicy, but its main taste is sweet and sour. Be sure to try to cook it, because it is very easy to do.

Ingredients:

garlic – 0.6 kg;
sugar – 4 tbsp. l.;
dill - 2 umbrellas;
vinegar - 6 tbsp. l.;
parsley – 2 bunches;
salt – 3 tbsp. l.;
bay leaf – 4 leaves;
ginger – 1 tsp;
black peppercorns – 8 pcs.;
dried thyme – 2 tsp.

Cooking method:

Divide the vegetable into cloves, peel, scald with boiling water, and dry. Place in sterilized jars to the top.
Boil 2 liters of water. Add bay leaf, peppercorns, thyme, sugar and salt. Add ginger and add vinegar. Boil the brine for a couple of minutes.
Pour the brine into jars. Seal with screw caps and turn over. Keep under a warm blanket until completely cool.

Pickled garlic arrows

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 654 kcal.
Purpose: snack.
Kitchen: homemade.
Difficulty of preparation: medium.

Not only vegetable cloves are suitable for preparations, but also other parts of it. Pickled garlic arrows are one of the most delicious appetizers. The following recipe suggests making brine with soy sauce and spices. All components of the marinade give the plant a piquant taste. The list of ingredients is indicated for one liter jar, but it is better to make more, because the dish is very tasty.

Ingredients:

garlic arrows – 0.6-0.7 kg;
salt – 2 tbsp. l.;
garlic – 6 cloves;
sugar – 2 tablespoons;
vegetable oil – 100 ml;
paprika – 8 tsp;
soy sauce – 100 ml;
red peppercorns – 6 pcs.;
9 percent vinegar - 2 tbsp. l.;
black peppercorns – 6 pcs.;
ground coriander – 2 tsp.

Cooking method:

Wash the arrows, dry them, cut them to the height of a jar.
Heat vegetable oil in a frying pan. Fry the arrows without a lid for 7 minutes. They should turn green.
Add soy sauce and vinegar and stir.
Add coriander, two types of peppers, sugar, paprika, chopped garlic cloves. Simmer for 5 minutes.
Place the arrows in a jar, fill with brine from the frying pan. Sterilize in a pan for 10 minutes.
Roll up the jar and store in the dark for a week.

Remember a few tricks:

It is better to marinate young heads whole, and those that are older should be divided into cloves.
Don't roll up large jars, it's better to use several small ones.
Before pickling the garlic, soak the heads in cold water. It will be more beautiful in color.

Video: Pickled garlic

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 flavor. 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 don’t need to be thrown away: they can be pickled too.

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!

Caring housewives spend many summer evenings preparing jam and salads, but not everyone makes pickled garlic as a preparation for the cold season. It is believed that this vegetable with a pungent odor is good fresh. But nevertheless, it is added as a preservative to various pickles.

Taking a crispy pickled cucumber with a clove of garlic out of a jar in winter and tasting the latter, people are surprised to note its pleasant taste. Pickling garlic has recently become popular, and skilled women are coming up with new recipes for it.

Pickled garlic retains most of its vitamins for the winter. If we talk about the taste of the vegetable, then it becomes not as sharp and bitter as fresh. Therefore, you can eat a couple of cloves even before a working day and not be afraid that your colleagues will bypass you because of the unpleasant smell - it simply won’t be there. As for your holiday table, any meat dish will seem tastier if you complement it with garlic from a jar.

Before pickling garlic, the housewife should know that it is better to cook this healthy vegetable before it overgrows and goes to waste. Young heads of garlic are also not suitable for preservation. But the strong heads, which have just begun to open underground, are ideal for pickling.

It is not difficult to prepare a recipe for the winter from this vegetable and it can be done in different ways. Garlic is not only pickled, but also salted. Its heads can be placed in jars as a whole or in separate cloves, the shoots can be preserved and both cold and hot marinade can be used for preparations. Each housewife will have her own favorite way to process this product, but to do this she should try as many recipes as possible.

How to marinate whole

The easiest way to pickle garlic is with heads, without separating them into cloves. To do this, you need to find spices such as black pepper and cloves among your kitchen supplies. Next, measure out 2 liters of water, 20 g of table vinegar, 7 tbsp. salt. The main ingredient in the recipe for pickling garlic heads will be this vegetable itself in the amount of 2 kg. Its heads will need to be washed from the soil, and the husks removed so carefully that the heads do not fall apart. Then the garlic will need to be placed in sterilized jars, adding 10 peppercorns and 4 cloves to the bottom. Everything is filled with boiled water and left for 24 hours.

After this time, the heads with spices are poured with new boiling water and wait until the water cools down. The liquid is poured into a saucepan and put on fire, boiling, salt and sugar are added to it, then vinegar. Mix everything well and after a few minutes pour the prepared garlic marinade into the jars. Next, the standard procedure of rolling up the lids and wrapping the workpieces in warm clothes or a blanket is carried out. After the marinade has cooled, the jars are placed in the basement or cellar. Having completed all the steps, you can get delicious garlic, pickled heads, just like at the market.

How to give garlic a “royal” taste

If you like to surprise your guests, you can invite them to try the Armenian method of canning healthy vegetables. Although you will have to tinker with this dish for about 2 months, Armenian pickled garlic will delight everyone with its extraordinary “royal” taste. To prepare this dish, you will need 1 kg of garlic. The marinade will consist of 8-9 black peppercorns, 4 allspice peas, 2 buds of cloves, 45 g of salt and sugar, 100 g of grape vinegar, 1 liter of water and a partition of 3 walnuts.

By the end of cooking, you will need to get 1 liter of natural grape juice. The Armenian recipe for pickled garlic heads is as follows:

The vegetable is dug out from the garden and, together with the tops and roots, is dried in the shade for about a crescent.
After cutting off the tops, leaving 1 cm of cuttings, remove the root rosette.
Unwashed heads are placed in an oak barrel and filled with cold water for 24 hours.
Remove the husks from the heads and wash them in turn in 3 waters.
Pure garlic is tightly placed in glass jars and filled with cold brine consisting of 45 g of salt and 1 liter of water for a day.
Over the next 21 days, once a day, drain the brine from the jars and add new salted garlic.
On the 22nd day, prepare a marinade consisting not only of water and salt, but also add spices and vinegar.
Before pickling the garlic, cool the hot mixture, pour the brine out of the jar one last time, replacing it with the cooled marinade. The neck of the jar is tied with a napkin and the garlic is forgotten for 15 days.
After half a month, the marinade is poured into a glass or ceramic container and placed in the refrigerator.
Instead, natural juice is poured into jars for 1 week (white grapes are better).
After 7 days, the juice is drained and the jar is filled with marinade from the refrigerator.

After 5 days, you can try the recipe for pickled garlic heads and enjoy its wonderful taste.

How to make preparations with cloves and arrows of garlic

If you don't want to spend so much time with the vegetable, you can try this quick cooking method for garlic. For it you will need to take 4 heads and disassemble them into cloves. All slices are doused with boiling water, and then a marinade is prepared from 1 liter of water, 50 g of salt and 50 g of sugar. Boil it for 2 minutes and, after cooling a little, add 100 g of vinegar. Garlic cloves are placed in ready-made sterilized jars, filled with marinade and rolled up. The vegetable pickled with cloves is ready to eat.

White cloves may turn pink and take on an unusual taste if you prepare pickled garlic with beets. For this recipe you will need to make beet juice. Grate 300 g of peeled beets, adding 20 ml of water and stir. Take clean gauze folded in several layers and squeeze the juice through it.

Now take care of the main component of the workpiece. Disassemble 8 of its heads into cloves and remove the husks. Blanch for a couple of minutes in boiling water, then plunge into cold water. Place the cooled vegetable in a sterilized jar. Next, a marinade is made for the garlic-beet preparation. It consists of 50 ml of vinegar, 50 g of salt and 50 g of sugar. Mix 0.5 liters of water with beet juice and bring to a boil, add salt and sugar, vinegar and mix. Pour into jars with garlic and roll them up. To give the pickled garlic cloves a beautiful pink color, wait a week and then try it.

Not only canned garlic bulbs have an excellent taste, but also its young shoots, which begin to grow in July. At this time, they are collected, washed and cut into pieces 4-5 cm long, then scalded with boiling water. To prepare 300 g of pickled garlic arrows you will need 1 glass of water and vinegar, 3 tbsp. salt, 1.5 tbsp. sugar, 10 g ground black pepper, 3 g cinnamon and 3 bay leaves. A marinade is made from these components; vinegar and spices are added at the end of cooking. The arrows are placed in jars, filled with brine and rolled up. After 20 days, the pickled garlic arrows are ready for use.

About pickling a healthy vegetable

Garlic, like other vegetables, can be salted. If you can't wait to try a new dish, a quick recipe for lightly salted garlic will suit you. To prepare a 3 liter jar of the preparation, you will need 1 kg of healthy vegetable, 1 liter of water, 6 black peppercorns, 80 g of salt, 3 currant leaves and 1 horseradish, 3 dill umbrellas. Each head of garlic is peeled and disassembled into slices. Then the brine is prepared: salt is dissolved in warm water. Greens with spices are placed in a jar, with slices on them. Next, you should fill everything with brine, cover the neck of the jar with gauze and leave the workpiece at room temperature for 4 days.

This easy pickling recipe is also interesting. For it you will need 1 kg of peeled garlic and 300 g of salt, as well as small mayonnaise jars with a capacity of 200 g. The vegetable, disassembled into slices, can be finely chopped with a knife or grated on a coarse grater. Another option would be to pass the vegetable through a garlic press (garlic press), then you will not need to peel the cloves, since the husk will remain in the press. The garlic mass obtained by any method is mixed with salt and placed in jars. Cover them with lids and store them in the refrigerator. A vegetable pickled according to this recipe can easily be added to both the first and second courses, as well as to a cold appetizer.

Many housewives prefer to use whole garlic bulbs for pickling, since in this form it is more useful: it retains many of its vitamins, and the taste is almost no different from a fresh vegetable. Before salting the garlic heads, remove the husks and roots from them. A layer of salt is poured into the bottom of a glass jar, and a row of garlic bulbs is placed on it. Sprinkle the vegetables with salt, then put in a second row of heads, which are again covered with salt. The entire jar is filled in this way, and each head of garlic should be in contact with a layer of salt on top and bottom. Then the workpiece will need to be covered with a lid and placed in a cool place until autumn. For pickling, you will need 300 g of salt per 100 g of onions.

About preparing soaked vegetables

You can try preparing pickled garlic according to the recipe. To prepare, 900 g of vegetables are peeled, the heads are washed and soaked in a bowl of warm water for an hour. Afterwards, the garlic is placed in a sterilized jar, cherry and currant leaves and dried dill are added to taste. Next, prepare a marinade from 1 liter of water, 40 g of salt and 40 ml of vinegar. They pour it into the bulbs and, covering the jar with gauze, leave at a temperature of 15°C for 5 days. After this, you can serve the vegetable to the table. If you want to save soaked garlic until winter, close the jar with a lid and put it in the refrigerator.

It’s good when you can try a delicious spicy vegetable at any time of the year. Marinate, salt, soak the garlic. It will not only serve as an excellent addition to other dishes on your table, its constant use will strengthen your immunity and save you from infections and colds.