How to pickle old garlic at home. Pickled garlic: preserve both roots and tops

Garlic by fast way marinate for half an hour, slowly ( classic way) - one and a half to two months.

How to pickle garlic

Marinate the classic way

Products
If you put whole heads of garlic, then the amount is enough for 3 jars with a volume of 0.5 liters;
if the heads are disassembled into teeth, then the total volume will be 1 liter
Young garlic - 1 kilogram
Boiled water - 1 liter
Sugar - 100 grams
Salt rock - 75 grams
Table vinegar 9% - 100 milliliters (or apple - 200 milliliters)
Carnation - 12 pieces
Black pepper - 4 teaspoons
Dill inflorescences - 6 pieces
Optional, optional: Bay leaf, fresh hot pepper - to taste
If garlic is pickled with teeth, then 500 milliliters of brine will be enough

How to Pickle Garlic
1. Pour 6 cups of water into a saucepan, add sugar, salt and all prepared spices (except vinegar and dill inflorescences), bring to a boil, cook for 5 minutes.
2. Pour vinegar into the boiled marinade.
3. Peel the garlic bulbs from part of the common upper covers, leaving last layer scales that hold the teeth together.
4. Place dill inflorescences on the bottom of pre-prepared jars, place whole heads of garlic on top.
5. Boil water and pour boiling water over garlic for 2 minutes to warm it up: heated garlic will better accept the marinade.
6. Drain boiling water, immediately pour boiling marinade.
7. Pour into each jar hot marinade, roll up. Wait for cooling.
8. Put in a cold pantry or similar place for 4 weeks to marinate. The first sign of readiness of pickled garlic - it will settle to the bottom.

Marinate garlic in a quick way

Products
Young garlic - 0.5 kilograms
Sugar - 30 grams
Water - 1 cup 200 milliliters
Rock salt - 1 heaping teaspoon for marinade, 1 heaping teaspoon for heat treatment garlic
Table vinegar 9% - 0.5 cups
Bay leaf - 3 pieces
Black pepper - 5 peas
Thyme - 2 sprigs per jar
Dill seeds - 2 teaspoons

How to pickle garlic quickly
1. To prepare the marinade, you need to pour water and vinegar into the pan, add sugar, a teaspoon of salt and all prepared spices.
2. Bring the marinade to a boil.
3. Peel the garlic bulbs from common dry covers, divide into cloves without removing the dense cover from each individual clove.
4. Boil a glass of water with the addition of a teaspoon of salt and sugar.
5. On a slotted spoon, lower the garlic cloves into boiling water for 2 minutes.
6. Put garlic cloves in jars.
7. Fill each jar to the top with marinade, cover with lids.
8. Sterilize jars of garlic for 5 minutes, then tighten the lids.
9. Wait for complete cooling.
10. Put pickled garlic for 5 days in a dark, cool place.

Fkusnofakty

When pickling garlic, make sure that the heads fit through the neck of the jar. If they don't fit, you can break the heads in half.

After dividing the heads of garlic into teeth, they will take up much less volume in the jar. You can also mix the methods of peeling garlic: lay whole heads, and lay the free space with teeth.

Keep in mind that after peeling the garlic, its weight will change. For example, the weight of 450 grams of garlic has decreased by 1/3.

It is recommended to harvest garlic in a small container, because after opening the jar, its shelf life is 1 week.

The younger the garlic, the easier it is to peel. You can recognize young garlic by the arrows: they are green, like green onion.

Peeling garlic is inextricably linked with fine motor work, and accordingly calms the nerves without a caloric load on the body. If the preparation is large, it is recommended to involve children in the process of cleaning and sorting garlic: small garlic in 1 jar, large in 2, medium-sized garlic in 3. Develops a remote perception of size.

Instead of water, you can use freshly squeezed beet or Apple juice.

Since garlic contains bitterness and can have an effect on the skin of the hands, it is recommended to peel it with plastic gloves.

So that the garlic during pickling is not too sharp, it can be poured for a day cold water, then the extra sharpness will go away.

If, when cooking garlic, the cloves are overcooked in boiling water in the first way, they will become soft, but not crispy. Storing pickled garlic in the freezer will also cause it to soften and lose much of its palatability.

For long term storage(by the method of cold pickling) garlic can be prepared not only with whole heads, but also with individual cloves. The technology and taste will not change from this, and the jars will take up less space in the pantry.

Choose for marinating better young garlic, frankly old and sluggish fruits are not good. Accordingly, the season for this harvest is determined by the ripening of garlic - mid-July to mid-August.

The following will help diversify the flavors of the marinade. spices: suneli hops at the rate of two teaspoons per liter of marinade, as well as cumin or cumin (not ground) - they will need to be taken a teaspoon per liter of marinade.

give bright color and you can bring a share of vitamins and amino acids to garlic during pickling using beetroot juice . To do this, you need to take medium-sized beets, grate on fine grater, squeeze the juice and pour it into the marinade before rolling.

Thanks to pickling, garlic is almost completely loses its bitterness, and after eating it will not leave such a strong specific smell inherent in fresh cloves.

without marinating, get rid of garlic possible with the help regular vinegar. To do this, pour three kilograms of garlic with cold water mixed with half a liter of table nine percent vinegar, and put it in the pantry for a month. If, after such a treatment, the head of garlic is poured with a salt solution with the addition of sugar, and add a little apple cider vinegar, then in two weeks you will again get pickled garlic.

Price fresh and pickled garlic (Moscow, June 2017):
Young garlic - from 200 rubles. per kilogram. For comparison, last year's garlic in the young season costs half as much - from 100 rubles. per kilogram. Pickled garlic - from 100 rubles. for 260 grams.

If store-bought garlic changed color in the marinating process, do not worry. It may turn blue or green as copper and enzymes such as allicinase interact with acetic acid. This does not pose a health hazard, and depends on varietal features and fertilizers used in cultivation.

What do we cook?

Snacks

The beneficial properties of garlic have been known to man since ancient times. Only now, because of the specific smell, sometimes you have to refuse to use it. Pickling garlic will help to avoid this problem.

A vegetable prepared in this way not only loses its sharp flavor, but also retains most of its beneficial properties.

Georgian pickled garlic

Ingredients:
Garlic - 1 kg
Tarragon - to taste
Vinegar - 400 ml
Salt - 4 tbsp. l.
Sugar - 5 tbsp. l.
Water - 400 ml

Cooking:
To prepare Georgian pickled garlic, you will need young vegetables. Remove the husks from the heads, but leave one layer of skin. This will keep the teeth from falling apart.

Scald the heads with boiling water, lay them on a flat surface. While they are warm, sprinkle generously with salt. Do not spare salt, garlic will not absorb more than necessary anyway.

When the slices have cooled, transfer them to three-liter jar as follows: a layer of heads, a layer of tarragon, and so on to the top. Dilute the vinegar with water and pour the prepared marinade into a jar. Cover the neck of the container with a lid or paper and leave to marinate for 1-2 weeks.

Pickled Garlic: The Easy Way

Ingredients:
Garlic - 1 kg
9% vinegar - 200 ml
Water - 200 ml
Salt - 30 g
Sugar - 60 g
Black pepper - 5 peas
Bay leaf - 4 pcs.
Suneli hops - 4 tsp

Cooking:
The first step is to prepare the marinade. Mix water, vinegar, salt, sugar, suneli hops, add black pepper and bay leaf. Heat everything until boiling, remove from heat and cool.
Separate the garlic into individual cloves and peel them, leaving a transparent skin. Scald the vegetable with boiling salted water, cool quickly, lowering for about 1 minute. into ice water.
Transfer the finished cloves to glass jar and fill with marinade. Cover the jar with a thick sheet of paper and wrap it with twine. Keep the container of pickled garlic at 22 degrees until fully cooked.

Pickled garlic with dill and beets

Ingredients:
Garlic - 1 kg
Water - 2 tbsp.
9% vinegar - 2 tbsp. l.
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l.
Beets - 2 pcs.
Dill (umbrellas) - to taste

Cooking:
Peel off the heads. Pour boiling water over them, put them in a colander and refrigerate. Put dill on the bottom of a glass jar, and garlic on top. Add chopped peeled beets.
Prepare the marinade. In a separate bowl, mix water, salt, sugar. Put the mixture on fire and bring to a boil. Add vinegar. Cool the finished marinade and pour over the vegetables. Leave to marinate for 15 days. Before serving, garlic is recommended to be washed under cold water.

Pickled garlic with soy sauce

Ingredients:
Garlic - 1 kg
9% vinegar - 1 tbsp.
Soy sauce- 4 tbsp.

Cooking:
According to this recipe, you can pickle garlic slices or heads. Peel the vegetable from the husk, leaving only a thin skin. Rinse the heads well and dry.
Put the prepared product in a glass jar. Dilute the vinegar a little with water and pour the resulting composition into a jar so that all the slices are covered. Cover the container with a lid and put it in a dark place for 7 days.
After a week, remove the workpiece, transfer the heads to clean, sterilized jars. Pour soy sauce into a saucepan, put on fire and boil for 12 - 15 minutes. Cool the sauce, pour the garlic in half, roll up the jars with lids and put in a cool place. After 3 weeks, the snack can be eaten.

Pickled Garlic: The Hot Way

Ingredients:
Garlic - 1 kg
Water - 300 ml
9% vinegar - 300 ml
Sugar - 50 g
Salt (not iodized) - 30 g
Dried dill - 3 tbsp. l.
Khmeli-suneli - 3 tbsp. l.
Coriander - 3 tbsp. l.
Saffron - 3 tbsp. l.
Bay leaf - 5 pcs.
Black pepper - 5 peas.

Cooking:
First prepare the marinade. To do this, mix all the ingredients except garlic in a separate saucepan. Put the saucepan with the marinade on the fire, boil and cool. You can pickle a vegetable in slices or heads - it depends on the personal preferences of each.
Peel the garlic from the husk, leaving a thin skin. Dip it in salted boiling water for 2 minutes, then cool it under running cold water. Transfer the vegetable to a jar and pour over the cooled marinade. Close the lid and put away for 5 days in a cool place.

Pickled garlic: cold way

Ingredients:
Garlic - 1 kg
Water - 600 ml
Sugar - 4 tbsp. l.
Garlic - 4 tbsp. l.
Black peppercorns - 7 pcs.
Carnation - 10 buds
Vinegar - 3 tbsp. l.

Cooking:
Peel the vegetable from the top layer of the husk. IN a separate pan add water, sugar, salt, cloves and peppercorns. Boil, remove the pan from the heat and pour in the vinegar.
Place the heads in rows in a glass jar and fill with marinade to the top. Close the lid tightly and store in a cool place, but not in the refrigerator. After 2 months, pickled garlic will be ready to eat.
Pickled garlic - delicious and fragrant snack which will please many. This dish is quite spicy, but, fortunately, does not have a specific smell. fresh vegetable. Such a preparation can be stored for several years. But most likely appetizing garlic eat much faster!

Bon appetit! And be HEALTHY!!!

Who does not like pickled garlic from various cucumber or tomato blanks? I don't think there will be many. Delicious crunchy garlic always sells with a bang! But did you know that you can also pickle garlic for the winter as a separate preparation, without adding other vegetables. You can, of course, buy this yummy in the store, but it’s much more pleasant to cook pickled garlic yourself at home. It is incredibly tasty and very healthy, and most importantly - fast! See for yourself by trying to prepare this one for the winter. fragrant vegetable, using the best and time-tested recipes with photos from this section of the site.

The best recipes with photos

The last notes

We offer all lovers of this plant to prepare an original spicy homemade- pickled garlic. The taste of this marinated snack is obtained just like in the market. It goes well with meat, fish and vegetable or mixed stews.

Many people love garlic. This one is incredible useful product improves the taste of the first and second courses, in addition, it takes care of our health. Unfortunately, ripe garlic is poorly stored: by the middle of winter, sluggish, yellowed slices remain from strong heads. To avoid this, we recommend pickling garlic for the winter. Such a product will lose a little in the 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 treat yourself to it in fresh: a specific pungent odor greatly interferes with communication with others. Marinating also solves this problem: the smell becomes less intense than fresh. In addition, you can eat it as simply with bread, as well as 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 crops can be put into processing. Young garlic is not suitable for this purpose, like old, dried out ones (with the exception of pickled whole heads of garlic, which are desirable to take those that are younger). In addition, there should be no wormholes and signs of decay on the surface of the vegetable.

Choose strong and ripe garlic without signs of damage.

There are so many recipes and ways to pickle garlic. Almost every housewife has her own secret of its preparation. Someone prefers to marinate cloves, others prefer whole heads or just arrows. You can pickle peeled or unpeeled garlic in either hot or cold brine. From the recipes we offer, choose the most suitable one.

Step by step cooking recipes

Whatever processing method you choose, remember that the garlic must be cut, washed thoroughly and the top peel removed from it. If you decide to pickle cloves, then you need them. The rest depends on the recipe.

Classic way

For this recipe you will need:

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

Note! For pickling garlic, it is better to take small jars, a maximum of 0.5 liters. So it is more convenient to store the dish, and you are guaranteed to eat everything that was cooked.

Delicious pickled garlic goes well with all first and second courses

Fast way

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

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

in Ukrainian

And again you'll need whole heads young garlic. And besides him:

4 glasses of water;
2 teaspoons of 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 peculiar flavor. And if you still use herbs and spices, you get just a great snack.

Beets give garlic a beautiful shade and a pleasant taste.

You will need:

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

A week later, garlic marinated with beets can be opened and served.

With chili

Do you like it hot? Then garlic with chili peppers you will surely appreciate. He will not only become great snack, but also drive away all colds!

For lovers of spicy chili peppers combined with garlic - a great option!

Take following products(based on 1 can of 0.5 l):

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

Sterilize the jar, put the peeled garlic cloves in it. Add chili peppers to it. Fill to the brim with vinegar and cover with a lid, roll up. After a week, the appetizer 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 of garlic;
2 chili peppers;
0.5 l of white wine;
0.5 l of wine vinegar;
3 tablespoons of sugar;
2 bay leaves;
1 st. l. white pepper (peas);
olive oil.

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

You may have noticed that this recipe does not use salt. Such pickled garlic is spicy, 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 on the farm. In a well dried onion peel Garlic keeps well for a long time. Is it possible to combine them in a jar with a marinade? Of course yes! Garlic will acquire a golden hue and a spicy aroma.

For a marinade 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 cooking garlic in Georgian is the use of tarragon, spicy and delicate fragrance which will make any dish richer. In the store, this spice can often be seen under the name Tarragon.

You will need:

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

Take young garlic for pickling according to this recipe. Clean it so that the teeth do not fall apart.

Blanch peeled and washed garlic

Pour boiling water over and spread the garlic on flat surface. Without sparing, sprinkle it with salt while it is hot: it will take in exactly as much as it should.

When garlic heads cool, put them in jars, alternating layers with tarragon. Dilute vinegar and boiled water in a ratio of 1: 1, pour into jars.

Use fresh or dried tarragon

It is necessary to cover the necks of the cans with paper and, without rolling, leave for 7 days.

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

Pickling in Korean

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 spicy and spicy. You will need 4 cups (1 liter) of soy sauce and 1 cup of 9% vinegar for 1 kg of garlic.

Process the garlic the way you like: cloves or whole. Be sure to peel off the top. Rinse well and pat dry.

Put the garlic in a jar. Dilute the vinegar a small amount water. Pour the liquid over the garlic so that it is completely covered. Cover with lids (do not roll up) and put away for 7 days in a dark, cool place.

Soy sauce is used to pickle garlic in Korean

When the time has passed, take out the garlic, put 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, send the jars back to a cold dark place. After 3 weeks, the appetizer will be ready.

in Armenian

Such garlic is also called "Royal". 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 cloves;
3 walnut membranes;
grape juice (white).

in Azerbaijani

Separate the heads of garlic into cloves, remove the husk, rinse and put in jars.

Garlic for this recipe needs to be disassembled into cloves

Boil 3 cups of water mixed with 1 cup of vinegar. In this solution, add 1.5 tablespoons of sugar, 1 tablespoon of salt. Put 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 there.

Use different spices in the marinade

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

In apple cider vinegar

In this recipe, it is better to use winter garlic. For 1 can of 3 liters, take the following ingredients:

Place the washed garlic cloves in a jar. Pour vinegar, 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.

Put the garlic back into the jar, make a marinade from the indicated ingredients, pour in. Add water to the brim, cover plastic lids, clean in the basement or refrigerator. You can eat a snack after 3 weeks.

Pickled garlic without the use of vinegar

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

Take a head of garlic, divide it into cloves, peel each of them. Put all the slices on a sieve, pour over with boiling water.
Mix honey and sour cream lemon juice, salt and add pepper. Pour the mixture into the pan, put the garlic in the same place. Put the dishes on a quiet fire, wait for the boil and cook for 3 minutes.
Arrange the pickled garlic in sterilized jars and roll up the lids. Store in the refrigerator or other cool dark place.

Pickled garlic cloves

When garlic begins to shoot arrows during the period of active growth, zealous owners try to remove them as soon as possible in order to healthy juices did not bloom. It turns out that these arrows do not need to be thrown away: they can also be marinated.

Arrange the arrows on the banks as you like

You will need clean, well-washed arrows, on which the bud has just hatched. However, it can be safely cut off. Take as much as will fit in the jar. Stack as your fantasy tells: either cut the arrows into small sticks to tamp it tighter, or arrange a “creative mess” in the jar, twisting it into a ball.

For the marinade you will need:

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

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

Wash arrows thoroughly

Prepare a brine from the listed ingredients, fill them with arrows. Add the vinegar last.

Arrange arrows in jars, fill with vinegar brine and roll up

Roll up the cans, wait for complete cooling and lower them into the basement. After 2 months, the snack can be served on the table.

How to pickle garlic for the winter without sterilization

If you have noticed, many of the recipes we have presented do not require jars to be sterilized. 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 snack is calculated so that the dish will be eaten fairly quickly.

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

You can pickle garlic without sterilization

For the marinade you will need:

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

In addition, be sure to use seasonings:

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

Take jars with a volume of 0.5 l, put seasonings in them.
Disassemble the garlic into slices, get rid of the husk, rinse with running water. Lay out the banks as tightly as possible.
Prepare the marinade without using vinegar essence. Pour into a bowl with garlic, cover and wait 10 minutes.
Pour the marinade back into the pot and boil again. This time add essence. Pour the garlic again and roll up the lids sterilized in boiling water. Turn upside down, wrap with a towel and leave to cool completely, after which you can hide the pickled garlic in the basement.

Pickled garlic recipe (video)

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Hello my dear chefs. Want to save for the winter maximum amount vitamins in garlic Not a problem - at home it can be quickly marinated. This is done quite simply. WITH the best recipes how to pickle garlic for the winter, I will introduce you in this article. We will cook both whole heads and cloves.

The nutritional value of this product is 149 kcal. There are 30 g of carbohydrates, 6.5 g of proteins and 0.5 g of fats.

The composition contains:

vitamins, B2, B5,;
manganese, selenium, calcium, zinc, potassium, copper, iron and other mineral compounds;

Garlic is considered a natural antibiotic. It easily copes with various pathogenic bacteria, viruses and fungi.

In addition, this product reduces the likelihood of vasospasm and increases their elasticity. It also normalizes cholesterol levels and prevents the risk of thrombosis.

Garlic also has an anti-cancer effect on the body. According to the strength of the impact, some researchers equate this product with chemotherapy.

Thanks to high content vitamin PP, this product helps prevent senile dementia. It also enhances the production of digestive enzymes and dilutes bile (this prevents the formation of stones).

Only now you need to know the measure when eating this vegetable crop. Otherwise, you may feel Negative influence garlic on the body 🙂

Vinegar Marinade Recipes

Below I have selected for you a few proven recipes with photos. Be sure to cook and taste this delicious snack. The benefits and harms of a pickled product are almost the same as fresh ones. However, pickled slices do not have a pungent odor and bitterness. They palatability much softer and softer. Why am I telling you everything - you can see for yourself.

Yes, some recipes will require sterilized jars. So check out.

How to marinate with honey

You need to take:

garlic (take enough to preserve 3 half-liter jars, you need to fill them halfway);
3 pcs. cloves + lavrushka + peppercorns;
a pinch of coriander seeds;
2 tbsp Sahara;
1 tbsp honey;
liter of water (for marinade);
100 ml of 6% plain or apple cider vinegar;
1.5 tbsp salt.

Peel the cloves from the husk, but not completely (leave 1-2 layers). If you completely clean it, and then pour it with hot marinade, then the garlic will become bluish in color. It will become like aliens 🙂 Therefore, in order not to ruin marketable condition snacks, it is better not to clean the cloves until the end.

Pour the garlic in the peel with cold water for 2 hours. For that time will pass all bitterness. Then we merge cold water, pour the product with boiling water and leave for half an hour. Then we drain the water again and put the cloves in sterile jars. In each of them we add lavrushka, allspice, cloves and coriander seeds.

We are preparing the marinade. Boil water, salt and sugar it. Then reduce the heat to low and cook the brine for about 5 minutes. After that, add honey and vinegar to the composition, bring the brine to a boil and remove from the stove. Pour the hot marinade into jars and preserve.

How to cook a Korean snack

For this 0.5 kilo of garlic you will need:

125 ml of 9% vinegar;
50 ml of water;
0.5 l of soy sauce.

Separate garlic heads into individual cloves. Do not peel them completely from the husk - they should remain in the peel. We wash and put them in a sterile jar. Top with vinegar and cold boiled water. We cover the dishes nylon cover and send it to a dark place for a week.

As time passes, remove the pickled garlic in vinegar. Boil soy sauce over low heat for 10 minutes. When it cools down, pour it into half-liter glass jars. Remember that the sauce should only take up 1/3 of the container. We send our garlic here. We preserve the snack, put it in the refrigerator or cellar.

If you wish, after three weeks you can taste yummy. Although it is better to wait for a cold, icy winter. Well, will you train endurance? 😉

Cooking whole heads

This is a method without sterilization. To prepare such a snack, take 3 kilos of garlic and the following ingredients:

6 glasses of water;
20 pcs. cloves;
6 glasses of 9% vinegar;
20 pcs. lavrushki;
30 pcs. black pepper;
3-6 pcs. bitter capsicum;
300 g of sugar;
2 tbsp salt.

First of all, prepare the garlic. We will marinate it with whole heads. Therefore, just cut the root (if the vegetable is straight from the garden) and remove upper layer husks.

We wash the blanks and place them in an enameled bucket. Fill with boiling water and wait until the water cools down. Then drain it - it will take the bitterness out of the garlic.

We send spices to a bucket: salt, sugar, cloves, pepper (peas and chopped capsicum), lavrushka. Pour 6 cups of vinegar and water there. We cover the top of the container with gauze and close the dishes with a lid. After that, just forget about garlic for a month. By the way, if you cook large heads, they should pickle up to 50 days.

Then we lay out the yummy in sterile jars. Do not tamp strongly - let the garlic "feel" loose. Pour brine on top and cover with a nylon lid. If you wish, you can metal lids close - conservation will stand well.

Preparing salted garlic

This appetizer is prepared in June-July. You only need 3 ingredients - garlic itself, water and salt. We will prepare the appetizer with cloves - just do not expose them (leave 1-2 layers of husks). We wash the product, put it in a clean jar and fill it with cold water. After a day, drain the water and fill it with new water. Repeat this operation for 2 more days.

Then we prepare the brine. For 1 liter of water, add 0.1 kg of salt. Boil this mixture, strain and cool. Pour the garlic cloves with brine and cover the jars with a nylon lid. You need to store this snack in the refrigerator or another cool place. Make sure the garlic is completely covered in the brine. If the liquid evaporates, add it.

Quick recipe for pickled garlic with beets

For this snack, in addition to vegetables, you will need salt, water and vinegar. When preparing the brine, be guided by the fact that for 1 liter of water you need to take 50 g of salt. Also here you need to add 25 ml of 9% vinegar. It is possible, replace it with 50 ml of grape or apple cider vinegar home cooking. Recommended proportions of garlic and beetroot vinaigrette: 3:1.

So, pour unpeeled garlic cloves with cool water for 3 days. Once a day, drain the old water and fill it with clean water.

Then lay out the slices and grated (for Korean carrot) beets in clean jars. We cook the brine. Mix salt, water and vinegar, bring to a boil and cool. Pour vegetables with cool brine. We cover the jars with lids and leave in a warm place for 5 days. After that, we shift the cans of snacks to the refrigerator or other cool place.

Cooking garlic like in the market

It's very simple and quite quick recipe. To prepare a snack you need to take:

garlic (determine the amount by eye on the basis that the heads should occupy 2/3 of the volume in a 3-liter jar);
water;
3 tbsp salt;
Apple juice.

For this recipe, the vegetable is taken young, when it still has soft “clothes”. Prepared without vinegar. Apple juice will do instead. You can get it in the store - it is not necessary to use homemade freshly squeezed juice.

Remove the top layer of husks from the heads, rinse them and put them nicely in a 3-liter bottle. Pour cool water on top to understand how much marinade is needed. Then pour half of the water into the pan, and the rest into the sink (it is superfluous). To the water in the pan, add apple juice - 1: 1 proportions. Next, salt this marinade, pour it into a bottle and cover the dishes with a lid.

We put the jar on the balcony (only in the shade) and leave it for a week. Next, we take a sample. If the garlic is already ready, move the bottle to a cool place.

How to make marinade without vinegar

We will use essence instead of vinegar. So, for this snack you need to take:

1 liter of water (for marinade);
2 full tablespoons of sugar and salt;
1 tsp essences;
water for soaking the product.

Pour unpeeled cloves with cold water and leave for 3 hours. Then we drain the liquid, peel the product from the husk and fill it again with clean cool water. After an hour, drain the water, and lay the slices in sterile jars.

We are preparing the marinade. Add salt + sugar to the water, boil for a couple of minutes. Remove from heat and add essence. Then pour boiling water into jars with garlic and leave for 3-5 minutes. Then we drain it and pour the brine already.

We preserve the jars, then turn them over and wrap them with a woolen blanket. When cool, you can shift to a closet or basement.

Here are so many options for pickling garlic. My friends, be sure to share in the comments whether today's material was useful for you. Also write what you cooked from the given recipes. By the way, I have been looking for one recipe for a long time - my grandmother cooked it. These are tomatoes with garlic. Maybe you can help me - how do you prepare this appetizer.

By the way, lovers hot snacks I think you will like the recipes "". Prepare for health. And I say to you: see you again.