How to pickle garlic at home a simple recipe. The best recipes for pickled garlic with cloves and whole heads, as in the market, for the winter in jars

Pickled garlic is very tasty, fragrant and healthy!

This preparation is great for dinner, and also protects against viruses and guards the immune system.

It requires a minimum number of ingredients and is simple and easy to make.

So how do you pickle garlic at home?

Pickled Garlic - General Cooking Principles

Whatever recipe is chosen, the preparation is made only from juicy and intact garlic. It is better not to use spoiled but cut cloves, since the process of decay has already started anyway. And even if the workpiece is well stored, it may turn out tasteless.

What can be marinated:

peeled slices;

Unpeeled slices;

Arrows with and without seed pod.

The marinade is prepared standard, salt and vinegar are necessarily added to it. Basically, products are poured with a boiling solution. Banks for harvesting need to be processed. Most often, containers are sterilized, less often they are simply washed with soda or laundry soap. It is also desirable to process the lids so that the appetizer is certainly preserved.

Recipe 1: Pickled Garlic Heads: An Easy Way

For pickling, it is better to use dense and juicy young heads. The top skin must be removed and left thin. Trim the tail, but you can leave a few centimeters for beauty.

0.5 kg of garlic;

1 liter of water;

1 tsp salt;

0.25 l of vinegar 6%.

1. Put the garlic in sterile jars. Add salt and vinegar. If small containers are used, then evenly distribute between them.

2. Pour the contents of the jars with boiling water.

3. We take sterile lids and roll up the jars. But you can just close it with nylon caps, but in this case, the workpiece should not be stored for more than 3-4 months.

4. Shake several times to dissolve the salt faster.

5. Once the jars are completely cool, they can be taken to the basement.

Recipe 2: How to pickle garlic at home with cloves

Pickling garlic cloves takes longer because they need to be peeled first. The process is lengthy and not everyone likes to engage in such a procedure. The number of cloves is arbitrary, how many will go into jars. But the proportions for pouring must be strictly observed.

100 ml 9% vinegar;

60 grams of sugar;

50 grams of salt;

5-10 peppercorns;

0.5 tsp dill seeds.

1. We prepare the main product. We clean the teeth, rinse and dry them dry. Arrange in prepared jars.

2. Pour the dill seeds, scatter the peas of allspice.

3. Add salt and sugar to the water, put on the stove and boil for three minutes.

4. Then pour vinegar into the marinade, mix, let it boil and immediately remove from heat and pour into filled jars. The liquid must completely cover the food.

5. Close the lids, roll up and put away for storage. It will be possible to try the blank no earlier than in two weeks.

Recipe 3: Pickled garlic: wild garlic arrows

Green arrows of garlic are another great product for fragrant preparations. In marinated form, they are very tasty and resemble wild garlic. It is very important to have time to collect the arrows while they are tender and juicy.

60-70 arrows;

2.5 tablespoons of salt;

4 peppercorns;

2 stars of carnation;

40 ml of vinegar 9%.

1. We wash the arrows, dry them. We take large scissors and cut off the seed box.

2. Arrows can be pickled whole, but it will be difficult to put them in small jars. Can be cut into pieces of 5-8 centimeters.

3. We put the prepared arrows in sterile jars.

4. Spread the spices evenly and sprinkle with salt

5. Fill with boiling water, add vinegar and immediately roll up.

6. Turn the jar over to check for leaks. Then we cool and forget about it for 2-3 months.

Recipe 4: How to pickle garlic at home with beets

Pickling with beets allows you to get very beautiful, pink garlic. The root crop practically does not affect the taste. But it can also be used in food or added to various dishes. Pickled beetroot has an unusual but pleasant taste.

0.6 kg of garlic;

0.2 kg of beets;

1 spoon of salt;

1 spoon of sugar;

50 ml of vinegar 9%;

Spices, herbs.

1. Boil water. We lower the heads of garlic into it, from which the top skin is removed. Pull out after 2 minutes.

2. We wash the beets, peel and cut into thin slices.

3. We put spices in sterile jars. It can be peppercorns, laurel, coriander and any others. You can put a sprig of parsley or dill, cherry or currant leaves. In general, complete freedom of action. But do not put too much spices.

4. Now we put the prepared heads of garlic, and put slices of beets into the voids. Since they are thinly sliced, they bend easily and penetrate even small cracks. We put all products.

5. Boil salt in 800 ml of water, add sugar, and finally add vinegar.

6. Pour beets with garlic heads with marinade, roll up with a key or simply close with nylon lids. The piece will be ready in 3 weeks.

Recipe 5: Pickled Garlic with Honey and Sour Cream

This option pickling cloves is not intended for storage. An appetizer is being prepared in just 2 days and is great for dinner. And if you grind it with a blender, you get a wonderful sauce for dumplings, meat or fish. You can also always play with the types and amounts of spices.

120 ml of sour cream;

4 heads of garlic;

50 ml lemon juice;

0.5 tsp salt;

2 spoons of honey;

Black pepper.

1. Scald the garlic with boiling water, then cool it in running water and clean the cloves.

2. Mix honey with lemon juice and sour cream. If the honey is candied, then it must be melted in advance.

3. Add salt and black pepper. Adjust the spiciness to your taste.

4. Pour the peeled slices with the resulting sauce and put on the stove. Boil for three minutes on a very low heat. The mass should not plop and lose moisture.

5. We put it in a jar, cool it and put it in the refrigerator for two days. And the fragrant preparation will be ready!

Recipe 6: How to pickle garlic at home with honey for the winter

A feature of this pickled garlic blank is a special filling. Honey and apple cider vinegar give the brine a rich taste and aroma. The amount of garlic is arbitrary, put as much as will fit in the jar.

1 spoon of honey;

100 ml of apple cider vinegar;

2 spoons of sugar;

1.5 tablespoons of salt;

Coriander, allspice.

1. Peel the garlic cloves, spread them over the floor in liter jars. A liter of marinade should be enough for five pieces. But in many respects, the consumption depends on the size of the teeth and the density of the styling.

2. Spread peppercorns and coriander, you can add other spices.

3. Boil water. We put salt with honey and sugar, after a minute vinegar.

4. Fill the prepared slices with marinade, roll up and wait a month to try an unusual and very fragrant snack. You can not lower the jars into the basement, they are remarkably stored at room temperature.

Recipe 7: Quick Pickled Garlic

This snack can be consumed after 3 days. But you can leave it for a longer period. Prepared from peeled slices, very simple and fast. The amount of all spices except sugar, salt and vinegar can be arbitrary.

Salt is coarse;

Bay leaf;

Coriander seeds;

1. We clean the teeth, cut off the spouts, rinse and dry.

2. We also wash the greens, dry them. You can use parsley, dill, basil and any other herb. Or make a blank without it with a pure aroma of garlic.

3. We put all the spices and herbs in sterile jars of 0.5 l.

4. Fill up the peeled slices to the top.

5. Add one tablespoon of sugar and a teaspoon of salt to each jar.

6. Fill with boiling water and add 2 tablespoons of vinegar 9%.

7. We close, let it cool completely and put it in a dark but warm place. If you remove it in the cold, then the pickling process will be delayed.

8. Can be rolled up with sterile lids and stored in the basement. But then you need to pay special attention to the purity of the ingredients and the sterility of the dishes so that the workpiece stands without problems.

Recipe 8: How to pickle garlic at home with horseradish

From garlic and horseradish, a vigorous snack is obtained, which is remarkably stored until spring, even under nylon lids. Harvesting is done on wine vinegar, but it can also be replaced with apple or table vinegar. Whole young heads are marinated.

2 kg of garlic;

200 grams of horseradish root;

2 chili pods;

2 stars of carnation;

50 grams of sugar;

40 grams of salt;

400 ml wine vinegar.

1. We put the heads of garlic in a large saucepan or basin and pour boiling water over it. Let stand for two minutes, then drain and pour cold water.

2. Remove the top skin, cut off the tails and the top.

3. Cut the hot pepper into thin rings, discard the tails, you can leave the seeds, they do not interfere.

4. Horseradish roots need to be peeled and thinly sliced. You can just use a cabbage shredder and cut it.

5. We put garlic with horseradish and pepper in jars. We throw a clove.

6. Boil water with the addition of sugar, salt and wine vinegar. It doesn't take long to boil.

7. Pour the blanks with hot marinade, close and leave to cool in the heat.

8. We clean in a cool room and stand for 50 days. But you can try the workpiece earlier if you do not have enough patience.

To easily peel garlic cloves, soak them for 2 hours in cold water. The husk will become softer and will be easy to move away. The same technique will prevent the teeth from darkening.

For pickling, it is better to use small jars, the volume of which does not exceed 0.5 liters. The snack is quite spicy, not consumed in large quantities, and large containers will be inconvenient.

Garlic pickled with cloves cooks faster, it is more convenient to eat. But whole heads look nice and spectacular on the table. It is better to marinate both whole and slices, and then see which option will take root better in your home.

Imported garlic and just purchased garlic very often darkens, turns blue when pickled. This is often associated with the addition of fertilizers during cultivation. The best and most successful preparations are obtained from a home-grown vegetable grown in your garden.

To make pink garlic, it is not necessary to marinate it with beets. You can simply replace some of the water in the marinade with beetroot juice. Moreover, you can add a small part or even half. The more, the richer the workpiece will be.

Pickled garlic for the winter is a real lifesaver, because you can eat it on your own, that one, there, with bread and sausage, for example. Sometimes this is a good and profitable alternative for those who have nowhere to go. And you can cut and add a salad or season a meat dish with it.

How to pickle garlic for the winter?

There are many ways, these are national habits and features of the cuisine, and personal preferences in food. There are many marinade recipes and marinating methods: whole heads, individual cloves, garlic arrows are marinated, cloves are cut into rings.

Pickled garlic heads

Ingredients;

• Garlic heads 1.5 kg
• Hot chilli pepper - 3 pieces
• Bay leaf - 3 pieces
• Water -600 ml
• vinegar 9% - 200 ml
• Salt a tablespoon
• Sugar - 3 tablespoons.

Cooking:

We clean the heads of garlic from external scales, cut off the remains of the roots and lay them out in liter jars. In each we put a bay leaf and peppercorn. Pour water into a saucepan, add salt and sugar, pour a few peas of allspice and boil for three minutes. At the end, pour out the vinegar and pour full jars of garlic. We immediately close the jars with lids and let them cool to room temperature, after which we put them in the cellar.

Pickled garlic cloves

Ingredients:

• Garlic - 1 kg
• Dill umbrellas - 3 pcs
• Water - 1 liter
• Salt - 1.5 tons of spoon
• Sugar a - 0.5 cups
• Vinegar 9% - 3 tbsp. spoons

Preparation: Pour boiling water over peeled garlic cloves and rinse with cold water. We put in scalded jars. We put water under the marinade, add salt and sugar, parsley and pepper to taste. After the marinade boils, pour vinegar into it and pour everything into jars. Cover with lids and put in boiling water to sterilize. Sterilize for 15 minutes, then roll up the jars and let cool.

Pickled green garlic

Ingredients:

• Green garlic arrows 1 kg
• Water 1 liter
• Sugar - 2 tablespoons
• Salts - 2 tablespoons
• Black peppercorns
• White mustard - teaspoon
• Vinegar 9% 3 tablespoons

Preparation: put the chopped arrows in a colander and pour over with boiling water. Cut and arrange in jars, pour 2 times boiling water. Boil the marinade and pour the jars, immediately close the lids and wrap until completely cool.

Pickled garlic for the winter with beets

Ingredients:

• Peeled garlic cloves - 1 kg
• Fresh beets - 1 piece
• Water - 1 liter
• Salt 2 tablespoons
• Sugar - 2 tablespoons
• Carnations -2 pcs
• Peppercorns to taste
• Bay leaf 1 pc
• Vinegar 9% - 3 salt spoons

Cooking:

We disassemble the garlic into cloves and pour boiling water over it, put it in a jar. Three beets on a grater, pour boiling water, just bring to a boil. Drain the colored water, add all the spices there and pour into a jar with cloves. Cover with a lid and sterilize. Liter jars 20 minutes, half-liter jars 15 minutes.

We are used to eating garlic cloves, but its green arrows are also quite edible. They can even be pickled for the winter and used as a savory snack or salad dressing. How to cook pickled garlic cloves?

Gardeners know that when growing garlic, arrows must be removed from the plant so that the cloves are large. Sometimes they are thrown away, but why do it if you can marinate them? Young soft arrows are suitable for pickling, cut before the inflorescence wrappers began to break.

Pickled garlic arrows: 1 option

The recipe for marinating garlic arrows is very simple. We will need the following ingredients:

• arrows of garlic
• 1 liter of water
• 50 g sugar
• 50 g salt
• 1 st. l. 9% table vinegar

Wash the garlic cloves and place them in a warm jar. Bring the water with sugar and salt to a boil, pour the garlic with the resulting marinade. Pour vinegar on top and roll up the jar.

Pickled garlic arrows: option 2

Here is another variation of the recipe, here it is proposed to blanch the garlic arrows before pickling. We will need the following set of products:

• arrows of garlic
• 1 liter of water
• 100 ml vinegar
• 50 g sugar
• 50 g salt
• mustard seeds - to taste

Wash the arrows and cut into pieces 4-5 cm long. Blanch the chopped garlic in boiling water for 2-3 minutes and immediately lower it into cold water.

We wash the jars and steam them for five minutes. At the bottom of each jar we put a few mustard seeds, then put the garlic.

Dissolve sugar and salt in water, boil for two minutes, remove from heat and let cool slightly. Add vinegar, stir and pour garlic with marinade.

We cover the jars with lids, sterilize for five minutes, roll up.

Pickled garlic arrows with spices

To give pickled garlic sprouts more piquancy, you can add spices to them during pickling. How do you like this recipe? The following products will be needed:

• 1 kg young garlic shooters
• 1 liter of water
• 100 ml 9% vinegar
• 50 g sugar
• 50 g salt
• bay leaf, dill umbrellas, black peppercorns, red hot pepper - to taste

Wash the garlic and cut it into pieces 4-5 cm long, blanch for 2-3 minutes and put it on a sieve. We sterilize half-liter jars, put spices on the bottom.

Bring water with salt and sugar to a boil, pour in vinegar, pour garlic with hot marinade. Roll up, let cool and store in a cool place.

Pickled garlic sprout salad

This salad is also called Korean-style garlic arrows or Korean-style pickled garlic, but you need to remember that this is not traditional Korean cuisine, but the cuisine of kore-saram - Soviet Koreans. To cook pickled garlic arrows in Korean, we will take:

• 2-3 bunches of garlic cloves
• 3-4 bay leaves
• 2-3 garlic cloves
• 1 st. l. seasonings for Korean carrots (a mixture of paprika, ground coriander and chili pepper)
• 1 tsp 6-9% table vinegar (wine or apple is better)
• salt - to taste
• vegetable oil for frying

Cut the arrows of garlic into pieces 4-6 cm long (you need to take only the section of the arrow to the bud). Pour vegetable oil into the pan and fry the arrows until soft, stirring occasionally.

Add vinegar, sugar, chopped bay leaf and seasoning for Korean carrots. Salt to taste (preferably a little bit, constantly trying, so as not to oversalt).

Warm the resulting salad until the sauce thickens. It needs to be stirred periodically. Cool and add the garlic passed through the press.

We transfer the finished salad to a jar, tightly close and store in the refrigerator.

Bon appetit!

Today, experienced housewives have come up with a huge number of ways to store vegetables in the winter. And garlic is no exception, because frozen garlic retains all the beneficial properties, its taste and aroma. It should be stored in the freezer section of the refrigerator. In this article we will tell you how to prepare green garlic for the winter.

Freezing garlic

It doesn't take much effort to freeze green garlic. To do this, you need young, fleshy garlic. The upper part with an unopened bud must be cut off; it is not suitable for freezing. Rinse the prepared garlic in cool water, dry and cut into small pieces. Then distribute into containers or bags. Green garlic is ready to be frozen.

Did you know? In Sanskrit, garlic means "monster killer", so in ancient times it was often used not only in cooking, but also to protect pets.

Another good freezing option is garlic with herbs. Such a preparation can be used for seasoning first courses. In this recipe, we suggest trying freezing with cubes, since it will be very convenient, garlic, parsley and dill will be in one cube at once, and freezing is no different in complexity.

Take all ingredients in equal amounts. Rinse all greens in cool water, dry with paper towels and finely chop. Cut off the top of the garlic. To freeze cubes, you will need an edible ice box or silicone molds. You need to pour a little water into them, spread out the chopped greens and send them to the freezer. After 4 hours, when the water freezes, remove the frost, put it in a bag and send it back to the freezer.

How to prepare garlic for freezing

For freezing, it is necessary to select only young green garlic that has not yet bloomed, because it is at this time that it is juicy, tender and breaks very easily, using it in winter is just right.

When the arrows of garlic bloom, they will become coarse, and it will not be possible to soften them even with the help of cooking.

Green garlic needs to be sorted out, cut off the top with the emerging bud and the lower ends with scissors. Yellow or yellowed garlic arrows are not suitable for freezing. Rinse the selected garlic in cool water and dry well on paper towels. After that, cut the green garlic into 3-4 cm pieces. The product is ready for freezing.

Options for freezing green garlic for the winter

Harvesting green garlic for the winter will not take you much time. To freeze greens, rinse under running water, dry and finely chop with a knife. After that, arrange the greens in bags or containers and place in the freezer.
In order to freeze the arrows of garlic, they must be washed and dried well. After that, you need to break off the top with seeds, and cut the garlic shoots into pieces of 4 cm.

Important! Before freezing the garlic arrows, they must be blanched in boiling water for 5 minutes.

After you remove the shoots from boiling water, immediately send them to a bowl of ice water, this is necessary in order to stop the cooking process. Once the garlic cloves have cooled, they can be divided into containers or bags and placed in the freezer.

Among the ways to freeze garlic for the winter, cooking pasta is gaining popularity, which is then frozen.

To do this, you need garlic arrows, vegetable oil and salt. First, the shoots need to be rinsed in water and allowed to dry a little. Remove the seed boxes and yellowed parts of the stems from the arrows. After that, grind the shoots in a blender or in a meat grinder. If you use a meat grinder, the grinding process will be faster, and the paste will be more uniform.

In the resulting paste, add 2 tablespoons of vegetable oil, a little salt and mix everything thoroughly.

Such a paste can be frozen by spreading it into ice molds or using a bag with an airtight fastener, while evenly distributing it with a layer.

Pickling green garlic cloves

Every year, among the methods of how to prepare garlic for the winter, pickling green arrows is gaining more and more popularity.

Did you know? The arrows contain a large amount of vitamins, minerals and essential oils, so pickled garlic is very healthy, and every housewife should try this method of canning.

Pickled garlic has a fairly simple recipe, first you need to prepare the marinade. This will require 100 ml of table vinegar, a liter of water and 50 g of sugar and table salt. Put the pan on the stove and boil the resulting liquid. Rinse the green arrows of garlic in running water and cut into 4 cm pieces. Place them in boiling water and blanch for 2 minutes. After that, put the garlic in a colander and pour over with cold water. Pickled garlic is perfect for adding to various dishes, for the winter it is one of the best options.

To prepare the jars, wash them thoroughly with baking soda and steam sterilize for 5 minutes. After that, put a couple of mustard seeds at the bottom of each jar, tightly lay the garlic arrows and pour it all over with hot marinade. Next, tightly roll up the lids, turn the jars over and put them in a warm place.
Among the ways to pickle garlic arrows, it has proven itself well Korean salad which is very easy to prepare at home. For this you will need:

• 3 bunches of green arrows of garlic;
• a teaspoon of apple cider vinegar;
• 3 pcs. bay leaf;
• 3 cloves of garlic;
• half a teaspoon of sugar;
• olive oil;
• seasoning for Korean carrots;
• soy sauce.

Remove the garlic buds and cut the arrows into cubes 5-6 cm long. Pour olive oil into the pan and fry the green arrows of garlic until softened, stirring occasionally. Next, reduce the heat to low and add the finely chopped bay leaves, sugar, apple cider vinegar and Korean carrot seasoning and mix well.

Then add a little soy sauce, while tasting, if necessary, add a little more sauce, mix. Simmer over low heat until the sauce of oil, spices and vinegar thickens. Turn off the heat and cool the salad a little, pass the garlic cloves through a press and add to the salad.

Important! Arrange the finished salad in jars and close them tightly, otherwise the aroma will saturate everything around.

Young garlic will taste like pickled, but you will get a completely new recipe with an original taste. This dish should be stored in the refrigerator.

How to pickle green garlic for the winter

To make salted green garlic, take young green garlic cloves, wash them and cut into pieces 4-5 cm long. After preparing the green garlic, blanch it in boiling, lightly salted water for 3 minutes. Transfer the cooked garlic to a colander and cool with cold water. Then prepare the brine. This will require a liter of water, 25 ml of table vinegar 9% and 50 g of table salt. Mix it all, bring to a boil, and the brine is ready.

Next, prepare the jars, they must be washed and sterilized over steam for 5-7 minutes. After that, put the cooked garlic arrows in a jar, fill them with chilled brine so that it is 8 cm higher than the garlic, and roll up the jars hermetically.

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?