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, Georgian, with beets, red currants, gooseberries: recipes

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 grocery market in barrels and jars. Despite this, pickled garlic is considered nice addition to the 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
• spicy Bell pepper- 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 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 in warm sauce, cork 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 go. big harvest 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 the ginger, but do not peel it, because it is in the peel that contains most of useful substances. 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! IN this recipe You can use both garlic cloves and cloves. 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 often such a spice as tarragon 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.

This recipe does not strict restrictions in quantity, only the proportion works: 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. On coarse grater chop pre-peeled beets.
   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 pickled 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. Marinade for young garlic any will do, as well as 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 regular vinegar. It is believed that it Apple vinegar less caustic and harmful. Of course, if we are talking about high-quality vinegar, or about home. Poor-quality store-bought apple cider vinegar is most often a mixture 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! Maximum good 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 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 at once finished products. 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?

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

Pickled garlic - benefits and harms

After processing, the vegetable becomes much softer in taste. Moreover, it saves great amount vitamins, 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? Scroll positive properties:

1. A pickled vegetable contains a huge amount of chlorine, 100 grams have daily rate. 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 mucus and remove it from the respiratory tract.
7. Sulfides and phytoncides present in the plant fight microbes.

A pickled vegetable can only be harmful if consumed in excess. 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 pour hot brine and roll into glass container or close 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. You can submit it as independent snack, or use 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;
• Provencal herbs- 3 tbsp. l.;
• 9% vinegar - 160 ml;
• sugar - 2 tbsp. l.;
• salt - 2 tbsp. l.

Cooking method:

1. fresh garlic you need to clean, rinse, divide into slices.
2. Put four jars of 350 ml for sterilization. After that, put three bay leaves on the bottom of each, one pod 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 recipe fast food pickled garlic will be to your liking. Using it, after two or three days you can enjoy the spicy taste ready-made treats. The recipe gives the proportions of ingredients per 350-millimeter liter 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 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 plastic lids thicken and let cool 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 pickled 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 beets color it in a rich pink color. You can add it to vegetable salads or just eat 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 iron lids or clog 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 it turns out simply 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 vegetables, remove carefully upper layer husks, 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 stew and salads, fish, 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. IN next recipe it is proposed to make a brine with soy sauce, spices. All components of the marinade give the plant spicy 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 up in a frying pan vegetable oil. 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. Don't roll up big banks, preferably a few small ones.
3. Before marinating the garlic, hold the heads in cold water. It will be more beautiful in color.

Video: Pickled garlic

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 preserves everything beneficial features, its taste and aroma. It should be stored in the freezer section of the refrigerator. In this article, we will show 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 pieces. 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 a good option frost 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 the 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 a container for food ice or silicone molds. You need to pour a little water into them, spread the chopped greens and send to 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 for 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, then the grinding process will go faster, and the paste will be more homogeneous.

Add 2 tablespoons to the resulting paste 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 number 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 great for adding to various dishes, for the winter this is one of the best options.

To prepare the jars, wash them thoroughly with baking soda and steam sterilize for 5 minutes. After that, at the bottom of each jar, put a couple mustard seeds, tightly lay the arrows of garlic and fill it all 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 garlic arrows 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. Stew on small fire 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! Ready salad Arrange in jars and close them hermetically, otherwise the aroma will permeate everything around.

Young garlic will taste like pickled, but at the same time you will get absolutely new recipe with 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. Ready garlic transfer 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.

Late June - early July middle lane RF garlic "will go to the arrow." The stem is at first thin, bright green, then it becomes thicker, begins to coarsen, the arrow itself grows, then begins to open, small garlic seeds are poured into it. Usually they are used to grow fresh, thin, tasty-smelling fragrant spring garlic in spring.

You need very few such arrows, the rest are usually tied in a knot (the old-fashioned way), and in Lately they are just cut off. Gardeners insist on them in order to get a remedy that repels aphids.

In cooking, a green soft sprout is used, and not itself garlic arrow. Marinate, salt, fry, sour, boil for a couple - these culinary delights from the arrows of garlic make dishes much tastier.

What do you need for pickling

How to Prepare Banks

Pickled garlic arrows for the winter usually made in pre-prepared sterilized jars. Small-capacity jars are suitable for the process: half-liter, even 200-300 grams. It's all about that one or two beds of garlic are usually planted on six acres, the output of arrows from all this territory is a maximum of three or four half-liter jars.

Banks can be erased and lick in three ways:

Pure hold the container over a boiling kettle for one to two minutes.

Put the washed jars tightly in the oven, turn on the gas at medium power, heat for ten to twelve minutes. Turn off the gas, cool quite a bit of capacity, remove and put on the table for further action.

Sterilization in the microwave: pour into each jar warm water on the shoulders, set for three minutes to maximum heat. Take out, pour out the water and hot jar put on the table.

Preparing the garlic shooters

Cut arrows need to be sorted out, damaged ones removed (yellowish, with white marks, broken). Trim only the heads with scissors - in pickled garlic sprouts recipesonly the sprouts themselves are used.

For regular recipesthey need to be cutthree or four centimeters in size. Hostesses ready to surprise guests and households with an exotic twisted look arrows ok garlic, marinate bud t twisted whole parts of sprouts.

How to pickle garlic arrows: a regular, classic recipe

Ingredients:

• The garlic stalks are all that have been plucked.
• For marinade for one liter of water, two tablespoons granulated sugar and salt, one hundred milliliters of nine percent vinegar.

pickling process:

Pickled garlic arrows prepared in this way for the winter can be eaten after six weeks, and they can stand until the start of the next garden season in a cold place. The preparation retains the aroma of garlic, has a rather burning taste. Can be served as a separate portion dish as well as meat small portions suitable for stewing chicken, pork.

How to pickle arrows: a recipe with spices

Ingredients for four half-liter jars:

Arrows of garlic - about a kilogram.

Bay leaf - eight large leaves.

Black peppercorns - five pieces per jar (20 peas).

Bitter pepper (enough quarters for all jars).

Cloves - five pieces(one per can).

Grated ginger (or powder) - half a teaspoon.

Dill - five medium-sized umbrellas.

Parsley - a bunch.

The ingredients for the marinade in terms of one liter of brine are two tablespoons of sugar and salt, half a glass of nine percent vinegar.

Cooking process

Blanch prepared arrows in boiling (unsalted) water for five minutes. Remove and immediately cool with cold water. With this preparation, quick pickled garlic arrows are obtained, they will not lose color, and excess bitterness will go away.

At the bottom of each jar, put a middle umbrella of dill, bay leaf, little piece bitter pepper, a few sprigs of parsley and five peas of black pepper. Lay blanched arrows on top, pour boiling water (it is convenient to do this directly from a boiling kettle). Let it brew for five to ten minutes.

Pour the brine from the jars into the pan (having previously measured the volume), put on fire. Dissolve sugar, salt completely in water, add cloves, ginger. Boil for five to six minutes, add vinegar.

Pour the prepared jars with arrows with boiling brine, roll up with sterilized (in boiling water) lids. Turn over, wrap, leave overnight. Cool down.

After a day you can eat. Blanks can be stored for a long time, up to six months.

The original recipe for pickling swirled garlic arrows

You need to take only tender elastic arrows of garlic, they should be pickled uncut.

Arrange all the arrows in a circle so that there is free space in the center. In each jar, put two cloves of garlic (in the center between the arrows), a quarter teaspoon of ground red pepper and a quarter teaspoon of dill seeds.

Prepare a brine based on a liter of water 100 ml of vinegar (9%), two tablespoons of granulated sugar and one and a half tablespoons of salt, boil, pour boiling into jars, cork. Close with a warm blanket, leave to cool completely. Keep refrigerated.

Pickled garlic according to this recipe is ready in six weeks. The taste of the workpiece is burning, pronounced garlic. Arrows beautifully complement any dish, they can be used as a spicy spicy side dish from Korean cuisine.

Recipe for pickled garlic arrows with green beans

This preparation consists of green beans and shooter of garlic. Marinate must be in the specified order.

For four half-liter jars you will need:

String beans - kilogram.

Garlic arrows - forty pieces.

Ginger root.

Dill - four umbrellas.

Twenty black peppercorns.

For marinade based on one liter of water:

Salt - two tablespoons.

Sugar - two tablespoons.

Vinegar (preferably apple, 6%) - 150 ml.

Cut off the tips of the beans, put them in sterilized jars, shifting them young garlic arrows and thin slices of ginger. Fill jars with boiling water. Leave for ten to fifteen minutes. Pour the water into a measuring container, pour into a saucepan, bring to a boil. Dissolve salt and sand, add vinegar. Reboil. Pour boiling brine over beans with arrows. Roll up, turn upside down, place under a warm shelter for six to eight hours. Cool in the refrigerator, on the bottom shelf.

After that, you can take it to the cellar, to the basement or leave it in the refrigerator on the upper shelves. Arrow beans are ready in a month. Can be stored in a cold room for up to six months.

The blank serves as a separate side dish, and as part of canned bean salads. Beans get spicy garlic taste, the arrows are laid out along with the beans.

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%.

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 spicy taste, add spices: sweet pea, bay leaf, marjoram and cloves. At the same time, hold the brine on fire for another 20 seconds so that it penetrates 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. 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.

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 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 the vinegar and boiled water in a 1:1 ratio, 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).

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 the cold raw water, covering the top with a piece of clean light fabric. 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. Replace after 7 days grape juice in jars of 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 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 the arrows on the banks, pour the brine with vinegar 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.

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. 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 festive table or family dinner. You may have already cooked pickled garlic: tell us in the comments about your method. Bon appetit!