Garlic soaked in red currant for the winter. Preparing Pickled Garlic

Many people prefer to have garlic in their diet. Being useful, this product improves the palatability of the second and first courses. Unfortunately it doesn't store well. To preserve healthy and fragrant heads, it is recommended to cook pickled garlic for the winter.

Rarely eat garlic fresh. A sharp and tangible aroma is heard by others. To pamper yourself again, use pickled garlic - its smell is less intense.

As for the pickling process, it is important to choose the right main ingredient. Well-ripened and ripe teeth are salted. Dried, old and young garlic will not work. Moreover, it is worth inspecting all the cloves, and use only those that will not show signs of decay or wormholes.

You can pickle garlic in the husk, and without it, and whole, and individual cloves. Depending on the recipe, it is filled with hot or cold brine.

Video "Pickled garlic for the winter"

From this video you will learn a simple recipe for quick pickled garlic for the winter.

To prepare such a dish, you will need a fragrant vegetable (the number of teeth depends on the wishes of the hostess). You also need to do the marinade. For 1 liter of water take 100 ml of vinegar, 50 g of salt and sugar.

Cooking steps:

1. Divide the heads into separate cloves, remove the husk.
2. Scald with boiling water, immediately cool in cold water.
3. Pack tightly into sterilized jars.
4. Make a marinade: dissolve salt and sugar in water, wait for it to boil.
5. Cook for 2-3 minutes, cool up to 7 minutes.
6. Pour in the vinegar and stir.
7. Pour jars, close them with lids.
8. Sterilize 5 minutes, roll up.

Without vinegar with redcurrant

The recipe is relevant in the summer, especially when homemade currants are well disfigured. Ginger adds spice and piquancy, and the absence of vinegar has a positive effect on the body. Useful 10 garlic heads, 600 ml of water, 100 g of ginger, 10 g of salt, 500 g of red currant, 60 g of sugar.

Cooking process of pickled garlic:

1. Clean the heads, divide into teeth.
2. Wash, but do not peel the ginger, cut into cubes.
3. Sort currants, wash.
4. Prepare the brine: melt sugar in water, salt.
5. Add garlic, cook for 1 minute.
6. Divide the ginger and currants evenly.
7. Allow the marinade to cool, pour into jars along with all the ingredients.
8. Close tightly, put in a cold place until winter.

in grape juice

The hostess needs to stock up on 2 kg of peeled cloves. For the marinade, take 500 ml of red grape juice, 300 ml of vinegar, 4 tsp. salt, 300 g of granulated sugar, 16 black peppercorns and 10 bay leaves.

1. Pour boiling water over the garlic cloves, leave for 5 minutes, drain in a colander, rinse in cold water.
2. Pack tightly into clean jars.
3. Prepare the marinade, pour them over the teeth.
4. Close with lids and store refrigerated.

For this recipe you will need 1 liter of water, 500 g of garlic, 20 g of salt and 260 ml of vinegar.

Instruction:

1. Remove the top husk, leave the bottom layer, wash and dry.
2. Boil the jars, lay out the cloves.
3. Add salt and vinegar.
4. Boil water, pour into jars.
5. Leave for 5 minutes, screw on after the lids have been sterilized.

With beets

For an interesting and tasty dish, take 1 kg of garlic, 2 beets, 30 g of salt, 70 g of sugar, 150 ml of vinegar, 5 cloves, a pinch of cinnamon, 6 peppercorns.

Preparation consists of the following steps:

1. Separate teeth, clean.
2. Peel and cut the beets.
3. Layer vegetables in clean jars.
4. For marinade in water, dissolve sugar, salt and add spices.
5. Boil and cook for 2 minutes.
6. Remove from stove, pour in vinegar.
7. Pour hot marinade over vegetables.
8. Roll up and turn over.

Armenian "Royal" recipe

For brine, take 1 liter of water and 45 g of salt. For the marinade - 1 liter of water, 45 g of salt and sugar, 100 g of grape vinegar, 8 peppercorns, 4 allspice peas, 3 walnut heads, 2 cloves, grape white juice.

Cooking steps:

1. Put the young garlic in a dark place to dry for 15 days.
2. Put the heads in a container, pour cold water, leave for a day.
3. Get, remove the husk.
4. Put in jars, pour brine, leave for a day.
5. Change the brine every day for three weeks.
6. Cover the garlic with marinade, leave for 15 days.
7. Pour the marinade into another container, store for 7 days in a cool place.
8. At this time, pour the garlic with grape juice.
9. After 7 days, pour the marinade, after 5 days of marinating, the snack can be consumed.

Such a recipe is considered a quick one, since it does not take much time to bring to taste. The dish will be ready in 3 days. Take 1.2 kg of garlic, 250 ml of water, 55 g of sugar, 185 ml of vinegar, 25 g of salt, 10 peppercorns, a quarter teaspoon of coriander, 5 cloves, 3 bay leaves, a pinch of rosemary and nutmeg.

Divide the heads into slices, fill them with clean jars. Prepare the marinade: dissolve sugar, salt and spices in water, boil, pour in vinegar and turn off the heat. Pour garlic with hot liquid, close and refrigerate for 72 hours.

original blanks

If you don’t know how to pickle garlic, the article also presents more original recipes that will also please you with piquancy.

With chili and white wine

Want something hotter? Pepper and garlic are the perfect combination to treat colds. You will need 1 kg of garlic, 0.5 l of white wine and wine vinegar, 2 chili peppers, 2 bay leaves, 3 tbsp. l. sugar, 1 tbsp. l. white peppercorns, olive oil.

Step by step recipe:

1. For the marinade, mix everything except the oil, boil and cook for 3 minutes.
2. Make a small fire and boil for 5 minutes.
3. Put slices in clean jars, pour marinade. Pour in olive oil, close.
4. Marinate 5 days.

in Georgian

A feature of the recipe for pickling garlic at home is the presence of tarragon. This ingredient adds a subtle spicy flavor, making the dish richer.

Ingredients: fresh or dried tarragon, water, salt, garlic and vinegar.

Cooking steps:

1. Clean the head so that the teeth do not fall apart.
2. Pour boiling water over and spread on the surface.
3. Salt.
4. Allow to cool and place in jars: a layer of tarragon, then a layer of garlic.
5. Dilute vinegar with boiled water (1:1).
6. Add to banks.
7. Close the necks with paper, leave for a week.
8. Sterilize jars and roll up.

Ingredients: 600 g of cloves, 110 g of sugar, 2 dill umbrellas, a bunch of parsley, 185 ml of vinegar, 5 bay leaves, 90 g of salt, 10 g of ground ginger, 10 peppercorns, 8 g of dried thyme.

To prepare garlic in this way, you must:

1. Remove the top layer of the husk, spread on the teeth.
2. Place in a bowl, pour boiling water, leave for 10 minutes.
3. Dry, place in clean jars.
4. Pour water into a saucepan and place on the stove.
5. As soon as it begins to boil, add salt, thyme, sugar, pepper, bay leaves.
6. Cook for 3 minutes, add ginger and vinegar.
7. After 2 minutes, pour the garlic with marinade, preserve.

A canned vegetable will surprise you with a pleasant aroma and taste. The presented methods will not take much time, while the result will exceed expectations.

Is there a bed with winter garlic in the garden, currant bushes in the garden? If all this is on the plot, I propose to cook pickled garlic with red currants. The healing properties of this blank are exceptional. All components are simply crammed with substances useful for the body.

You will immediately start sterilizing jars as soon as you find out how many benefits pickled garlic with red currant brings. Read and wonder what this pickled vegetable can do:

1. Strengthens the heart muscle.
2. Improves the functioning of the kidneys and intestines.
3. Strengthens bones.
4. Increases the secretion of gastric juice.
5. Improves blood clotting.
6. Will destroy microbes.
7. Strengthen immunity.
8. Helps cleanse the body of harmful substances.

The list is impressive. It makes sense to master some of the recipes for its preparation.

Pickled with currants

The fruits of red currant will act as the main preservative, so we can do without vinegar essence. Let's start cooking pickled garlic with red currants.

The heads will have to be disassembled into cloves, peeled, cut off the bottom. Pour the slices for a day with cold water. We will pick the berries along with the twigs.

For 2 kg of teeth, 0.5 kg is required. Put them in a basin, fill with cold water. We will change the water several times. Throw the berries in a colander. Let's start preparing the marinade.

Pour 1 liter of water into the pan, add citric acid 1 tsp. and 3 st. l. salt. Do not forget about sugar - it needs 1 tbsp for this volume of water. l. Let's bring the water to a boil. The components will dissolve, the marinade is ready, you can marinate.

While the marinade was being prepared, we had time:

1. Wash and sterilize jars.
2. Sort out the berries.
3. Lay the cloves and currant branches in layers.

Pour the marinade into beautifully arranged jars. We put the jars on a pallet and cover with lids. For 3 days, juice will flow from them - the result of fermentation. When the fermentation process is over, the pickled garlic is hermetically sealed. We keep it cold.

Separate the berries if the presence of sprigs in a jar of marinade is embarrassing.

With ginger and currant

Let's start cooking garlic with currants and ginger. Get a delicious, savory snack. During seasonal colds, it will be especially useful for the immune system.

To prepare a snack, you need a little ginger: for 0.4 kg of berries and 5 large heads, only 50 g. This recipe requires wine vinegar (white). You only need 250 ml. For this volume of products, we take 200 ml of water, sugar and coarse edible salt in a tablespoon.

We clean the heads, divide them into separate teeth, wash them. We separate the currants from the twigs and also wash them in several changes of water. We prepare a marinade for cloves from sugar, water and salt. Bring it to a boil, then lower the teeth and boil for another 5 minutes, pour in the vinegar at the end.

Ginger, peeled, divided into 2 parts. There is enough raw material for two small jars. We divide the berries into two parts, put them in jars. We send the ginger there. Pour hot marinade with cloves on top. Banks are rolling up. We store in a cool place.

Apple Cider Vinegar and Red Currant Marinade for Garlic

Recipes in which the main ingredient is garlic heads are very diverse. We can cook young garlic in redcurrant juice. This will be a very savory snack. Due to the red currant juice, the dish will acquire a pink tint.

Prepare liter jars. Clear as many heads as they can fit. To make the scales easier to clean, soak the heads in warm water. To prepare, squeeze 1 glass of currant juice.

Pour the juice into a bowl of water. It needs 1 liter, there we add 4 tablespoons of sugar, apple cider vinegar - 100 g, 2 tablespoons of table salt. The filling must be brought to a boil, marinate the cloves laid out in liter jars.

Each jar needs to be sterilized for 5 minutes before being rolled up. Store vegetables preserved in this way in a cellar or refrigerator.

Be sure to prepare an original snack - garlic for the winter - according to any of the recipes. Pickled is no less useful than fresh. In addition to the proposed options, you can use other types of blanks, where instead of currant juice they take beets or beetroot juice, various types of vinegar and seasonings.

Pickled garlic - this appetizer came from the East. It is also called a traditional dish of the Crimean Tatars. Today I want to offer you to prepare an appetizer, to which even those who do not like the main ingredient - garlic are not indifferent.
What is the main secret of this dish? Let's figure it out together. Pickled garlic is a wonderful and tasty snack. And what is important, such a dish stimulates the appetite of even the most indifferent to food people. Pickled garlic has a pronounced juice effect, increasing the secretion of pancreatic and gastric juice, as a result of which the food consumed is digested much faster and easier. But few people know how to cook such a healthy snack. Today I want to offer you several proven options for pickled garlic with the addition of equally healthy red currants. I really hope that this selection of recipes will help you decide what kind of garlic preparation to make for the winter.

To make pickled redcurrant garlic, you will need: garlic - 2 kg., red currant - 0.5 kg., water - 1 l., rock salt - 3 tbsp., apple cider vinegar - 100 ml.

How to cook pickled garlic with red currant: peel the garlic, rinse. Put the garlic cloves in a deep container, cover with cold water and leave for 24 hours (if you do not have time, you can leave for 12 hours). Throw the garlic in a colander, rinse under running cold water. Pack tightly into clean jars, but not sterilized: we need the fermentation process to start faster. Now let's start preparing the marinade - sort the red currant, remove the twigs and leaves. Fold the berries into a bowl from a blender, smash with a blender into a homogeneous mass. Rub currant puree through a sieve. Pour the berry puree into a saucepan, pour in water and apple cider vinegar, add salt, mix well. Pour the garlic with the resulting marinade, set the oppression, leave to marinate for 24 hours at room temperature. Then tightly cork the jars with screw caps and send to a cool place. Pickled Garlic Snack will be ready to eat in 3 days.

Quick pickled garlic with red currants.

To make Quick Pickled Redcurrant Garlic, you will need: garlic - 2 kg., salt - 1 tbsp., sugar - 1 tbsp., water - 800 ml, red currant berries - 400 g, acetic acid 70% - 50 ml.

How to cook quick pickled garlic with redcurrant: peel, sort currant berries, remove stems and leaves, wash. In a well-washed three-liter jar, lay garlic and currants in layers. Now let's prepare a quick marinade: pour water, acetic acid into a saucepan, add sugar and salt. Put on fire, boil. Pour hot marinade over garlic. Leave the jar of garlic to marinate for 3-5 days at room temperature. As soon as the fermentation process stops, cork the jar with a tight nylon lid, take it to a cool place (in the refrigerator or cellar). Your preparation of garlic with currants is ready to eat!

Pickled garlic with red currants and ginger.

To make pickled garlic with redcurrant and ginger, you will need: garlic - 5 heads, white wine vinegar - 250 ml, sugar - 1 tablespoon, ginger - 50 g, water - 200 ml, red currant - 400 g.

How to cook pickled garlic with red currant and ginger: Divide the garlic into cloves, peel, rinse. Peel the ginger, cut in half lengthwise. Separate the currants from the stems, rinse in cold water. Pour water into the pan, white wine vinegar (if you don’t have it available, you can replace it with ordinary table vinegar 9%), add sugar and salt. Put on fire, bring to a boil. Pour the garlic cloves into the boiling marinade, boil for 5 minutes on the slowest fire. Pour red currant berries into prepared sterilized two small jars, one piece of ginger each, pour hot marinade along with garlic. Close the jars with lids, leave to cool at room temperature. Send the cooled jars of garlic to a cool place (in the refrigerator, basement or pantry). Pickled garlic appetizer will be ready in two weeks.

What to do with a large harvest of garlic? Definitely pickle!

Marinated garlic - a delicacy or a snack? It is difficult to call a delicacy a product that can be easily found on the grocery market in barrels and cans. Despite this, pickled garlic is considered a pleasant addition to dishes. This category also includes sauerkraut and pickled cabbage, pickled cucumbers, Korean-style carrots, pickled ginger.

Recipe for pickled garlic cloves for the winter in jars

This recipe requires more time to prepare the products, but then you can enjoy the delicacy without any hassle.

Ingredients:

• garlic - 700 g
• water - 500 ml
• sugar - 25 g
• salt - 20 g
• vinegar - 80 ml
• black peppercorns - 1 teaspoon
• hot peppers - 1-2 pods (1 per jar)
• dill umbrella - 1 per jar

Cooking:

1. Sterilize jars and lids in the oven.
2. Peel the garlic, cut into slices.
3. Clean each slice, cut off the bottom.
4. Wait for the water to boil violently, place a colander with garlic there and blanch the cloves for 60 seconds.
5. Remove the garlic and put it in cold water.
6. Wait for the garlic to cool down.

At this time, prepare the marinade:

1. Put water (500 ml) on the stove.
2. Dissolve salt, sugar, peppercorns in it.
3. Boil.
4. Remove from heat, add vinegar, stir.

Put the products in the jar in the following sequence:

• dill umbrella
• garlic to the middle of the jar
• hot pepper pod
• leftover garlic

1. Fill jars with hot marinade.
2. Seal, turn lids down.
3. When the jars have cooled down a bit, put them on the floor and wrap them in a blanket. Then place in storage.

Recipe for pickled garlic for the winter with whole heads, as in the market

Whole pickled garlic is good because it tastes rich, and during cooking there are fewer troubles with cleaning. But you still have to peel such garlic, just before eating directly.

Note! The market usually sells red or pink garlic. Such garlic can be obtained by marinating it with beets.

Pickled garlic with beets "as in the market"

Pickled Garlic: Instant Recipe

This recipe for pickled garlic is considered a quick one because it does not take much time to “bring to taste”. Garlic can be consumed after 3 days. For those who love it more vigorously - after 5 days. Also, the recipe does not require sterilization and rolling into jars.

You need to store the snack in the refrigerator or in another place where it definitely does not ferment and does not deteriorate.

Advice! Add spices to your taste, but keep in mind that there should be a lot of them. Otherwise, the garlic simply will not have time to marinate in such a short time.

Ingredients:

• unpeeled garlic - 1.2 kg
• water - 250 ml
• vinegar - 185 ml
• salt - 25 g
• sugar - 55 g
• black peppercorns - 10 pieces
• cloves - 5 pieces
• coriander - 1/4 teaspoon
• rosemary - a pinch
• nutmeg - pinch
• bay leaf - 3 pieces

Cooking:

1. Peel the garlic from everything superfluous, divide into slices.
2. Fill jars disinfected at high temperature with garlic.
3. 1. Dissolve salt, sugar and other spices in water.
   2. Bring to a moderate boil.
   3. Quickly add vinegar and remove from heat.
4. Pour garlic with freshly prepared hot marinade, close the jars and refrigerate for 72 hours.

Garlic pickled with cloves for the winter without sterilization

Garlic without sterilization can be prepared according to some of the recipes above. There is one big plus in this cooking method: you do not need to bother much. However, jars will still have to be sterilized!

Helpful information! Sterilization involves the processing of jars in a special way, in which they are boiled in a large container for 5-30 minutes.

Sometimes sterilization is necessary. For example, when you cook jam without sugar, or the same garlic without a bite. But in most cases, this step can be omitted.

This recipe is extremely simple.

Ingredients:

• garlic - 1 kg
• water - 250 ml (or more)
• bite - 150 ml
• ground coriander - 1 whisper
• bay leaf - 3 pieces
• hot capsicum - 2 pieces
• salt - 30 g
• sugar - 65 g
• ground cumin - 1/2 teaspoon

Cooking:

1. Peel the garlic from all excess, leave clean slices.
2. Prepare a container for garlic in a special way.
3. Fill it with garlic.
4. To prepare the marinade:
   1. Chop hot peppers into rings.
   2. Dissolve sugar, salt and other spices in water.
   3. Boil for 3 minutes.
   4. At the end, remove from the stove and add vinegar.
5. Pour the hot marinade over the garlic.
6. Roll up jars with lids, turn over and leave to cool.

the marinade is clear and very tasty

Pickled garlic cloves with beets for the winter

This recipe is very similar to the recipe for marinating garlic "as in the market", but there are still differences.

Ingredients:

• garlic - 1 kg
• beets - 200 g (2 pieces)
• sugar - 70 g
• salt - 30 g
• vinegar - 150 ml
• cinnamon - a pinch
• cloves - 5 boxes
• black peppercorns - 6-7 pieces

Cooking:

1. Gently peel the garlic, separating the cloves.
2. Also peel the beets, cut into slices, then each slice in half.
3. Place garlic and beets in layers in sterilized jars.
4. Cook the marinade:
   1. Dissolve salt, sugar and spices in a container with water.
   2. Cook after boiling for 2 minutes.
   3. Remove from heat and carefully add vinegar.
5. Introduce hot marinade into garlic with beets.
6. Seal jars, turn over and remove.

Korean Pickled Garlic

This recipe is quite simple. You do not have to prepare a separate marinade with spices.

Ingredients:

• garlic - 1.5 kg
• water - optional
• table vinegar - 300-400 ml
• soy sauce - 1 liter (may need less)

Cooking:

1. Peel the garlic well, leave the cloves.
2. Put the garlic to the very top in jars. Pour about 2/3 of the volume of the jar with table vinegar. Fill the rest with boiled hot water.
3. Close the lids and put away for a week in a dark, cold place. For example, in the refrigerator.
4. After a week, remove the jars of garlic, open them, drain the marinade.
5. Disinfect jars, boil soy sauce for a quarter of an hour, then cool.
6. Divide the garlic into 1/2 jars.
7. Fill with warm sauce, seal with lids.
8. Put away in a cool dry place.

Pickled garlic with red currant without vinegar

This recipe is especially relevant in the summer, when there is nowhere to put a large crop of currants. Ginger will add spice and spiciness to the appetizer, and the absence of vinegar will also make it very useful.

Ingredients:

• garlic - 10 heads
• water - 600 ml
• red currant - 500 g
• ginger - 100-150 g (to taste)
• salt - 10 g
• sugar or honey - 60 g

Cooking:

1. As usual, peel the garlic, separate the cloves and peel them.
2. Wash ginger, but do not peel, because it is in the peel that contains most of the nutrients. Cut into medium cubes.
3. Sort out red currants, remove bad berries, branches, debris and leaves. Rinse.
4. Make the marinade:
   1. Dissolve sugar or honey in water, add a few pinches of salt.
   2. Then add all the garlic to the liquid.
   3. Boil garlic with marinade for 60 seconds.
5. At this time, spread the currants and ginger equally.
6. When the marinade has cooled slightly, pour it into jars along with garlic.
7. Seal jars tightly.
8. Then move to a cool dry place for storage.

Tip #1! You can use both garlic cloves and cloves in this recipe. It won't make a difference in taste.

Tip #2! If you are worried about blanks without vinegar, you can additionally sterilize jars with marinade and currants for 10-15 minutes and only then roll them up.

Pickled garlic and red currants

Pickled Garlic: Georgian Recipe

In Georgian recipes, such a spice as tarragon often appears. This is not lemonade, another name for tarragon is tarragon. The grass is fragrant, strongly smelling. Georgians like to make drinks with it and use it for pickling.

In this recipe, there are no strict restrictions on the quantity, only the proportion applies: the ratio of water to vinegar should be 1:2. That is 1 part water and 2 parts vinegar.

Ingredients:

• peeled garlic - 1 kg
• water - optional
• wine vinegar - optional
• salt, sugar - to taste
• tarragon - optional

Cooking:

1. Garlic, peeled in advance, is transferred with chopped tarragon to jars, alternating: a layer of garlic, a layer of grass, and so on.
2. The bite is mixed with water in the proportion indicated earlier, salt and sugar are dissolved, brought to a temperature of 90-95 degrees.
3. Such a marinade is filled with food jars.
4. Top loosely covered with a lid and put in a cool place. Ideally - in the cellar, for 14 days.
5. After a while, the jars are opened, the contents are checked, and, if everything is in order, the lids are screwed tightly.

Pickled garlic in beetroot juice for the winter

If you want more garlic and less beetroot, then we present to your attention a simple recipe for making pickled garlic in raw beetroot juice. According to this recipe, the garlic turns out to be the most tender, and the taste of beets is almost not felt.

Ingredients:

• beets - 2 pieces
• garlic - 500 g
• salt - 20 g
• sugar - 50 g
• table vinegar or apple cider vinegar - 60 ml
• water - 500 ml

Cooking:

1. Peel the garlic, separate the cloves.
2. Blanch garlic in boiling water for 2-4 minutes.
3. Then immediately cool the garlic cloves by immersing them in ice water.
4. In parallel, you can do the preparation of the marinade:
   1. Grind the pre-peeled beets on a coarse grater.
   2. Squeeze out juice using cheesecloth.
   3. Dissolve salt, sugar in water, combine with beetroot juice.
   4. With a rapid boil, boil for a quarter of an hour.
   5. Introduce vinegar, mix, remove from the stove.
5. Place garlic cloves in jars.
6. Fill the container with hot marinade.
7. Tighten the jars with lids and remove until cool.

It would be nice to add some spices to this recipe.

Pickled garlic in redcurrant juice

Garlic in redcurrant juice is marinated in the same way as in beetroot juice. Only if the beets are crushed with a grater, then you will need a blender, meat grinder or food processor to grind currants.

Advice! Note that beetroot marinade is more spicy, while redcurrant marinade is sour. Therefore, you can reduce the amount of vinegar and add spices: rosemary, coriander, cloves.

Pickled garlic: cold way

The difference between the cold method and the hot one is that the marinade is used to pour the garlic completely cooled down. Such garlic should be infused in a dark, dry and cold place for at least 60 days (2 months). If this is a long time for you, then refer to the standard, hot pickling method. Hot-pickled garlic can usually be eaten after 2 weeks.

Any recipe for marinating garlic can be turned into a cold one in an instant if the cloves are poured not with hot marinade, but cooled to room temperature. This is the whole secret.

both individual cloves and whole heads of garlic are pickled in a cold way

Pickled young garlic: a recipe for the winter

Young garlic, although still very soft and tender, is still suitable for pickling. Any marinade for young garlic is suitable, as is the pickling method. It is advisable to additionally subject young garlic to additional sterilization, since its antiseptic properties are still weak, and it may deteriorate during storage.

Pickled garlic for the winter with suneli hops

Oriental spice - suneli hops, traditionally used for meat, fish, vegetable dishes. Perfect for pickling garlic along with cloves, coriander, black pepper. The seasoning has a pronounced taste and aroma, goes well with lemon juice.

Pickled garlic in apple cider vinegar for the winter

Apple cider vinegar is often substituted for regular vinegar. It is believed that apple cider vinegar is less caustic and harmful. Of course, if we are talking about high-quality vinegar, or homemade. Low-quality store-bought apple cider vinegar is most often a mixture of apple juice and table vinegar.

Since apple cider vinegar can replace regular table vinegar, any recipe from this article is suitable for making pickled garlic. Just replace one vinegar with another.

Advice! The best possible combination can be achieved by adding apple cider vinegar to the recipe for pickled garlic with currants, suneli hops, or beets.

Garlic pickled with cloves for the winter with pomegranate

Garlic marinated with pomegranate has a pronounced sweet and sour taste, quite pleasant and spicy at the same time.

Ingredients:

• garlic - 500 g
• ripe pomegranate - 1 medium
• wine or apple cider vinegar - 100 g
• water - 300 ml
• salt - 15 g
• sugar - 30 g

Cooking:

1. Peel the garlic, divide the cloves.
2. Peel the pomegranate in any way convenient for you, separate the grains.
3. Banks exposed to high temperatures (boiling, heating over steam or in the oven)
4. Put garlic cloves and pomegranate seeds in layers in jars.
5. Prepare the marinade by mixing the remaining ingredients, except for the vinegar.
   1. Boil the marinade for 3 minutes, remove from heat.
   2. Add apple cider vinegar, stir
6. Pour in freshly prepared marinade, tighten the lids.

Pomegranate with garlic - a good combination of flavors

Recipe for pickling garlic in plastic buckets

Marinating in buckets is convenient when you need a large volume of finished products at once. There are no problems with banks. Sterilizing buckets is simple: scald them several times with boiling water. It's enough.

Advice! It is better to use plastic buckets that are hermetically sealed. The volume of such buckets is usually 10 liters. They most often sell mayonnaise, salted herring, cucumbers, cabbage.

Video: How to cook Pickled Garlic?