The best recipes for pickled garlic with cloves and whole heads, as in the market, for the winter in jars. How to quickly and tasty cook pickled garlic for the winter in Korean, in Georgian, with beets, red currants, gooseberries: recipes

Far from every home prepares pickled garlic for the winter, meanwhile it is an original and tasty snack that is good to serve with meat dishes, borscht, jelly. Garlic can be pickled both with cloves and whole heads, with a different combination of spices and spices. In any case, it will not be as hot as fresh, but no less useful.

How to pickle garlic

Pickled garlic will turn out tastier and more appetizing if you use the advice of experienced chefs.

• You can pickle garlic with peeled and unpeeled cloves, as well as whole heads, but this does not mean that it is not necessary to peel it. The top layer of the husk is removed in any case, leaving only one layer.
• If you want to pickle the whole fruit or unpeeled slices, you need to choose young garlic. With peeled cloves, you can pickle garlic of any age, as long as the cloves are even, intact.
• For storage for the winter, pickled garlic must be placed in sterilized jars and closed with clean boiled lids. If you close the jar with a nylon lid, then you can store the snack only in the refrigerator.
• For the preservation of garlic, it is better to use small jars, as this appetizer is not for everyone. It is preferable to prepare several small jars of pickled garlic for the winter, and not one three-liter one.
• Before you start pickling garlic, it should be soaked for a couple of hours in cold water. Thanks to this simple action, it will be possible to preserve its color. Otherwise, the garlic may darken and look less appetizing.

There are many recipes for making pickled garlic for the winter. If you haven’t tried such an appetizer before, it makes sense to cook a couple of jars of garlic according to different recipes, and then compare their taste and aroma.

Pickled garlic heads: a simple recipe

• garlic - 1 kg;
• water - 0.4 l;
• table vinegar - 0.4 l;
• bay leaf - 2-3 pieces;
• granulated sugar - 100 g;
• salt - 40 g;
• allspice peas - 10 pcs.;
• cloves - 3-4 pcs.

Cooking method:

• Arrange cloves, peppercorns, laurel leaves in sterilized jars. You will need 2 liter cans or 3 with a capacity of 0.65–0.75 liters. Smaller jars for pickling garlic heads will not work.
• Pour boiling water over the garlic, then rinse with cold running water, remove the top layers of the husk. One layer should be left so that the slices do not crumble. Cut off the roots of the garlic heads.
• Pack the garlic heads into the jars as tightly as possible.
• Heat the water, put salt and sugar in it, boil for a few minutes, pour in the vinegar and remove the marinade from the heat.
• Pour hot marinade over garlic. Seal the banks, wrap up. After complete cooling, store in a cool place protected from bright light until winter.

Perhaps someone will be confused by the large amount of vinegar that is part of the marinade. Fears are unfounded: the finished snack will not be too sour. However, if you want to use less vinegar, it is better to use a different recipe.

Whole garlic marinated with pepper

• young garlic - 1.5 kg;
• hot capsicum - 3 pcs.;
• bay leaf - 3 pcs.;
• water - 0.6 l;
• table vinegar - 0.2 l;
• salt - 20 g;
• sugar - 60 g.

Cooking method:

• Remove the outer layers of the husk from the garlic heads, leaving only one bottom layer holding the cloves together. Cut off the rest of the roots.
• Sterilize three liter jars. In each, put a bay leaf and a whole pod of hot pepper, which is a natural preservative. Thanks to him, less vinegar, salt, sugar can be added to the marinade, so that the taste of the pickled garlic itself will be more pronounced.
• Arrange the heads of garlic in jars, filling them as tightly as possible.
• Boil water, dissolving salt and sugar in it. Boil for 3 minutes and pour in the vinegar.
• Immediately after introducing vinegar into the marinade, pour garlic in jars over it.
• Roll up the jars with metal lids or screw tightly if using screw caps.
• Turn the jars over, cover them with a winter blanket, let cool under it.

For storage in a cool room, pickled garlic heads can be removed when they have completely cooled. In winter, it is better to keep them in the cellar, but you can also keep them in the pantry at a temperature slightly below room temperature.

Garlic heads marinated with beets

• garlic - 1 kg;
• beets - 0.3 kg;
• dill - 2 pcs.;
• water - 1 l;
• salt - 40 g;
• sugar - 40 g;
• table vinegar - 100 ml;
• black peppercorns - 7 pcs.;
• cloves - 5 pcs.

Cooking method:

• Carefully peel the garlic heads from the top layer of the husk, rinse in running water.
• Boil the water and put the heads of garlic in it, blanch for two minutes.
• Transfer the garlic to cold water and let cool.
• Place the garlic cloves in a colander to drain the water.
• Wash, peel and dry the beets with paper towels. Cut it into pieces about one centimeter wide, twice or three times as long.
• Sterilize the jars, put dill, spices on the bottom of each, put garlic and beet slices in jars.
• Boil the marinade from a liter of water, two tablespoons of salt and the same amount of granulated sugar.
• Pour vinegar into the boiling marinade, stir, remove it from heat.
• Pour the marinade into jars, wait until their contents cool slightly (about a quarter of an hour), close tightly. You can use both a metal and a polyethylene cover, depending on the conditions under which the workpiece will be stored.
• Leave the jar at room temperature in a dark place for two weeks. During this time, the marinade will have time to cloud and lighten. After that, canned food should be stored in a cool room. They should be stored at a temperature not exceeding 16 degrees, and if they are closed with a plastic lid, in the refrigerator.

Garlic heads marinated with beetroot take on a beautiful shade.

Garlic pickled with cloves: a simple recipe

• garlic - 1 kg;
• water - about 0.5–0.7 l;
• salt - 40 g;
• sugar - 40 g;
• bay leaf - 2 pcs.;
• dill seeds - 5 g;
• black peppercorns - 5-6 pcs.;
• allspice peas - 5-6 pcs.;
• table vinegar - 60 ml.

Cooking method:

• Peel the garlic. Soak the garlic cloves for half an hour in cool water, drain in a colander, let the water drain.
• Sterilize a few small jars.
• Spread dill seeds, peppercorns on them.
• Arrange garlic cloves in jars.
• Boil water and add garlic to it.
• After 20 minutes, pour the water from the cans into the pan.
• Put bay leaves in it, add the amount of salt and sugar indicated in the recipe, bring to a boil and boil for a minute.
• Pour vinegar into the marinade, stir, turn off the heat.
• Pour the hot marinade over the garlic, seal immediately with metal lids.
• Let cool under something warm, after turning the jars upside down.

Garlic marinated according to this recipe can be used as an independent snack and as one of the ingredients for making sauces, dressings for soups.

Garlic cloves marinated with pepper

• garlic - 0.5 kg;
• chili pepper - 2-3 small pods;
• allspice peas - 10-12 pcs.;
• blackcurrant leaves - 3-4 pieces;
• salt - 20 g;
• sugar - 40 g;
• table vinegar - 60 ml;
• water - 0.5 l.

Cooking method:

• Disassemble the heads of garlic into cloves, remove the husk from them, cut off the thickening. Throw out rotten and spoiled cloves, wash good ones.
• Wash the peppers, dry.
• Wash 2–3 cans with a capacity of 0.25–0.35 liters with soda. Sterilize them, boil the lids that fit them. In this case, it is convenient to use screw.
• Arrange peppercorns, currant leaves in jars. Put one chili pepper in each.
• Fill jars with garlic cloves.
• Pour the garlic with boiling water, cover the jars with lids and leave for 15 minutes. Pour out the water.
• Boil clean water again and pour boiling water over garlic. Drain the water after 10 minutes.
• Mix half a liter of water with salt and sugar, bring to a boil and boil for three minutes.
• Pour vinegar into jars. Immediately pour the hot marinade over the garlic.
• Screw the lids on tightly, turn the jars upside down. Wrap up in something warm. Even a terry towel folded in half will do.

After a day, jars with garlic cloves can be transferred to the pantry. You can safely store them all winter at room temperature. They will be ready for use only after three weeks - in order to marinate and acquire a spicy aroma, garlic needs time.

Garlic cloves marinated in beetroot juice

• garlic cloves (already peeled) - 0.5 kg;
• fresh beets - 0.2 kg;
• water - 0.5 l;
• bay leaf - 1 pc.;
• carnation - 1 pc.;
• salt - 20 g;
• sugar - 20 g;
• black peppercorns - 3 pcs.;
• table vinegar - 30 ml.

Cooking method:

• Separate the garlic cloves, peel, remove all spoiled ones, wash the rest, pour over with boiling water, hold in it for 5 minutes, rinse in running cold water and dry.
• Sterilize the jars, put the garlic on them.
• Wash and clean the beetroot, grate it on a fine grater. Pour beetroot puree with water, stir, strain.
• Mix beetroot juice with salt and sugar, put bay leaves, peppercorns, cloves in it. Bring to a boil.
• Pour table vinegar into jars, pour marinade on top.
• Cover the jars with lids and place in a pot of water. Sterilize for a quarter of an hour.
• Carefully, so as not to burn yourself, remove the jars and close them with boiled twist-off lids.

Garlic cloves marinated in beetroot juice are not only delicious, but also very beautiful.

Garlic marinated in soy sauce

• garlic - 1 kg;
• table vinegar - 0.5 l;
• soy sauce - 1 l.

Cooking method:

• Divide the head of garlic into cloves. Do not peel the cloves, but wash and dry well.
• Put the garlic in a clean jar and pour over the vinegar.
• Place the bowl of garlic in a cool, dark place for a week.
• Sterilize the jars and put the garlic soaked in vinegar in them, filling each jar about half.
• Boil the soy sauce for 10 minutes and pour over the garlic cloves. The sauce should reach the very neck of each jar.
• Close the jars tightly with sterilized metal lids. Remove to a cool place.

Garlic marinated in soy sauce will be ready to eat in 3 weeks, but you can store it longer if desired.

Pickled garlic is a savory snack. There are many ways to prepare it for the winter. It will not be as vigorous as fresh, but will not lose most of its useful properties. In addition, it will acquire an unusual spicy taste that many people like.

Many people love garlic. This incredibly 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 fresh: a specific pungent smell 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 the 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%.

1. Peel the heads of garlic, leaving the bottom layer of the husk (this will keep the cloves from falling apart).

   Peel the heads of garlic

2. Boil water and dip garlic into it; blanch for 2-3 minutes. Rinse immediately in cold water, put in jars.
3. For the brine, you need to boil water (1 liter), pour sugar and salt into it, mix well. Pour the vinegar, remove the marinade from the stove and immediately cover the garlic in jars with it.

   Prepare the marinade and pour the garlic in a jar over it, adding spices if desired.

4. If you like a spicy taste, add spices: sweet pea, bay leaf, marjoram and cloves. At the same time, hold the brine on the fire for another 20 seconds so that it is imbued with a spicy aroma, strain through clean cheesecloth and pour into jars.
5. When the marinade in jars has completely cooled (at room temperature), put the garlic in the refrigerator for 3 days.

in Ukrainian

Again, you will need whole heads of 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. It will not only be an excellent snack, but will also drive away all colds!

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

Take the following products (based on 1 jar 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.

1. For the marinade, combine everything except the oil in a saucepan and bring to a boil. You need to cook for 3 minutes.
2. Reduce heat and simmer for 5 more minutes.
3. 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 is perfectly stored 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, the spicy and delicate aroma of 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 a flat surface. Without sparing, sprinkle it with salt while it is hot: it will take in exactly as much as it should.

When the garlic heads have cooled, arrange 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 with a little 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).

1. Before pickling, it is necessary to prepare the fruits themselves. Put the dug young garlic in a dark place for 15 days to dry. No need to trim the roots and leaves.

   When peeling garlic, leave a stalk about 2 cm long

2. After drying, cut off the root rosettes without damaging the lobules. Remove the tops, leaving a cutting 1.5 cm long.
3. Fold the heads into a tub and pour in cold raw water there, covering the top with a piece of clean, light cloth. Leave it like that for a day.
4. Take out the garlic, remove the top husk. Rinse the heads three times with clean cold water.
5. Place the garlic tightly in suitable wide-mouth containers - jars or ceramic pots. Fill to the brim with cold brine. Leave for another 24 hours. After that, for 21 days, change the brine to a new one every day.

   Pack garlic tightly into jars.

6. On day 22, remove the brine and cover the garlic with the pre-cooked, cooled marinade. Tie the neck of the jar or pot with a clean cloth, leave it indoors for 15 days.
7. When the set time has passed, pour the marinade into another bowl and keep it cool for 7 days. At this time, garlic should be poured with grape juice.
8. After 7 days, replace the canned grape juice with the marinade you saved in the previous step. 5 more days - and your appetizer is ready, you can serve it to the table!

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 with plastic lids, put 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:

1. 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.
2. Mix honey with sour cream and lemon juice, salt and 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.
3. 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 release arrows during the period of active growth, zealous owners try to remove them as soon as possible so that useful juices do not go into flowering. 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 the universal pickling method 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.

1. Take jars with a volume of 0.5 l, put seasonings in them.
2. Disassemble the garlic into slices, get rid of the husk, rinse with running water. Lay out the banks as tightly as possible.
3. Prepare the marinade without using vinegar essence yet. Pour into a bowl with garlic, cover and wait 10 minutes.
4. 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)

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

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

Pickled garlic - benefits and harms

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

1. A pickled vegetable contains a huge amount of chlorine, 100 grams have a daily allowance. This substance is necessary for us to break down fats, helps to form blood plasma, has a beneficial effect on the functioning of the liver, and improves digestion.
2. The plant is rich in potassium. It improves the functioning of the heart, intestines, kidneys.
3. The calcium contained in the vegetable strengthens bones, makes the walls of blood vessels denser and is involved in the process of blood clotting.
4. The plant is rich in allicin, which is a powerful antioxidant.
5. Due to the high amount of iodine, pickled vegetable is useful for people suffering from thyroid problems.
6. Vitamin C contained in a huge amount (there is more of it in garlic than in lemon) helps to strengthen the immune system, protects us from colds and infections. If you get sick, be sure to eat garlic in a marinade. This helps to thin the sputum and remove it from the respiratory tract.
7. Sulfides and phytoncides present in the plant fight microbes.

A pickled vegetable can be harmful only if consumed in excessively large quantities. This is expressed:

• undulating headaches;
• inhibition of the reaction;
• decreased vigilance.

How to pickle garlic at home

The conservation process is not difficult. The marinade for garlic necessarily includes vinegar, sugar and salt. In addition, dry herbs, onion peel, spices are added there to add flavor. Before pickling garlic at home, depending on the recipe, it is completely peeled or only the top layers are removed. Then they are poured with hot brine and rolled up in a glass container or covered with nylon lids.

Pickled Garlic - Recipe

Only undamaged vegetables should be used for harvesting. Depending on which pickled garlic recipe you choose, it will need to be laid out in jars with whole heads, peeled or unpeeled cloves, or arrows. It can be served as an appetizer on its own, or used as a component of salads or other dishes. The vegetable turns out so tasty that you will definitely find a use for it.

Pickled garlic for the winter with cloves

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

The recipe that you will now meet is not quite ordinary, but it is very popular in France, and therefore deserves attention. Pickled garlic for the winter with cloves is rolled up with oily brine and Provence herbs. It goes well with cheese, meat dishes, fish. Be sure to remember how to pickle garlic for the winter with cloves.

Ingredients:

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

Cooking method:

1. Fresh garlic needs to be peeled, washed, divided into slices.
2. Put four jars of 350 ml for sterilization. After that, put three bay leaves on the bottom of each, a pod of hot pepper without seeds and tails (each cut into 2-3 pieces).
3. Fill jars tightly with cloves. Pour boiling water over, cover, leave for 10 minutes, then drain the water.
4. Fill a saucepan with olive oil and water, add the Provence herbs, sugar and salt. Cook for 2-3 minutes from the moment of boiling.
5. Pour 40 ml of vinegar into each jar. Pour in the hot marinade and screw on the lids tightly.
6. Turn the blanks over, wrap them with a blanket and leave it like that until they cool. Store in a cool place, such as a basement. You can use the dish in two to three weeks.

Pickled Garlic - Instant Recipe

• Cooking time: half an hour.
• Servings: 2 persons.
• Calorie content of the dish: 326 kcal.
• Purpose: snack.
• Kitchen: home.

If you are not one of the patient people, then the quick pickled garlic recipe will appeal to you. Using it, after two or three days you can enjoy the spicy taste of the finished treat. The recipe gives the proportions of the ingredients for one 350 ml jar. This is just enough if you want to make a small portion of an appetizer for any celebration.

Ingredients:

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

Cooking method:

1. Prepare the garlic: peel, wash. Pour boiling water, hold for a minute, and then rinse with cold water.
2. Cut hot peppers into rings.
3. Boil 100 ml of water in a saucepan. Add vinegar, sugar, spices, salt and pepper. Boil the brine for a minute after it boils.
4. Put the garlic in a jar, pour the marinade. Close the lid and refrigerate for several days.

Pickled garlic - a recipe like in the market

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 863 kcal.
• Purpose: snack.
• Kitchen: home.

Sometimes each person wants to repeat at home to cook the product that he took in the store or ordered in a restaurant. Many people are looking for a recipe for pickled garlic on the market, and if you are one of them, then consider yourself lucky. Guided by the following instructions, you will prepare a vegetable that tastes and smells no different from the purchased one.

Ingredients:

• garlic - 2 kg;
• water - 0.4 l;
• 9% vinegar - 0.4 l;
• bay leaf - 4 pcs.;
• salt - 60 g;
• fragrant black pepper - 40 peas;
• sugar - 60 g.

Cooking method:

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

soaked garlic

• Cooking time: 1 hour 40 min.
• Servings: 2 persons.
• Calorie content of the dish: 376 kcal.
• Purpose: snack.
• Kitchen: home.
• Difficulty of preparation: easy.

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

Ingredients:

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

Cooking method:

1. Peel the heads of the vegetable from the husk and wash them thoroughly. Pour hot water over and leave for an hour.
2. Sterilize the container. Lay out the vegetable, currant and cherry leaves, greens.
3. In a saucepan, mix water, vinegar, salt. Bring the liquid to a boil and pour over the jars. Cover them with a cloth and keep for 5 days at a temperature of 10-15 degrees. Then move to the refrigerator or use immediately.

Pickled garlic with beets

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

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

Ingredients:

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

Cooking method:

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

Pickled garlic heads

• Cooking time: 35 minutes.
• Servings: 9 persons.
• Calorie content of the dish: 358 kcal.
• Purpose: snack.
• Kitchen: home.
• Difficulty of preparation: easy.

There are a lot of recipes for pickled garlic heads, but most of them are too laborious and multi-component. Beginners are advised to use the following conservation technology. It works for everyone without exception. In addition to the main component - a vegetable, in the composition of the dish you will need only salt, apple cider vinegar and water. From this set of products you get just an excellent snack.

Ingredients:

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

Cooking method:

1. Wash the vegetables, carefully remove the top layer of the husk, arrange in clean, sterilized jars.
2. Dissolve vinegar and salt in water. Fill jars with brine and roll them up.
3. Store the workpiece in the dark for up to six months.

Pickled garlic for the winter without sterilization

• Cooking time: 1 hour.
• Servings: 2 persons.
• Calorie content of the dish: 298 kcal.
• Purpose: snack.
• Kitchen: home.
• Difficulty of preparation: easy.

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

Ingredients:

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

Cooking method:

1. Divide the vegetable into cloves, peel, scald with boiling water, dry. Put in sterilized jars to the edge.
2. Boil 2 liters of water. Add parsley, peppercorns, thyme, sugar and salt. Pour in the ginger and add the vinegar. Boil the brine for a couple of minutes.
3. Pour the brine into jars. Cork with twist-on iron lids, turn over. Keep covered with a warm blanket until completely cool.

Pickled garlic cloves

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 654 kcal.
• Purpose: snack.
• Kitchen: home.
• Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

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

Remember a few tricks:

1. It is better to marinate young heads whole, and those that are older should be divided into teeth.
2. Do not roll large jars, several small ones are better.
3. Soak the heads in cold water before marinating the garlic. It will be more beautiful in color.

Video: Pickled garlic