Pickled garlic for the winter - recipes with photos. How to pickle garlic at home with cloves and heads

Green garlic for the winter it's very easy to cook. However, this prevents the workpiece from having great taste. If you want to make sure of this, we advise you to use our recipes.

Pickled green garlic for the winter

Approximately two months after the first shoots, the garlic begins to throw out flower arrows. Experienced gardeners, as a rule, remove them so that all the useful substances go not into the arrows, but into the garlic head. However, they can not be thrown away, but collected to prepare a delicious preparation.

Garlic leaves and juicy arrows must be harvested before the heads begin to fill. Wash the greens, chop into pieces. Blanch the green mass for two minutes, put it under running water to cool it. Pour in boiling brine prepared from a liter of water and 50 g of sugar and salt each, pour in 100 ml of acetic acid. In jars for packaging, you can put a few peas of pepper and a clove bud. Close jars with sterile lids and put on sterilization.

Green garlic recipes for the winter

Seasoning recipe.

You will need:

Young nettle leaves - 110 g
- garlic arrows - 200 g
- leaf celery - 110 g
- vegetable oil
- 50 g of vinegar
- a teaspoon of salt

Cooking steps:

Wash all components, transfer to a colander. Fill the leaves with boiled water, leave to stand for about 10 minutes. Remove from water, squeeze thoroughly. Cut off the flower stalks from the arrows, chop into pieces, marinate in vinegar. The marinating process will take approximately 15 minutes. Tear the celery with your hands to make small pieces. Twist all the components in turn in a meat grinder, salt, pour in sunflower oil, stir. Together with butter, you can also use mayonnaise, sour cream, yogurt. Seasoning can be stored on the shelf of the refrigerator for about 3 days.

Adjika.

Required products:

Garlic arrows -? kg
- bunch of cilantro
- spicy chilli
- bunch of parsley
- sunflower oil - 155 g
- salt - half a teaspoon

How to cook:

Cut off the flower stalk from the arrows. You also need to capture the hard part of the stem. Wash the arrows, chop into small pieces. Prepare pepper, parsley, cilantro. Remove the seed pod from the pepper. The products that you managed to prepare, twist through a meat grinder. Pour vegetable oil, salt, mix thoroughly. Sterilize small containers, put adjika in them, pour in sunflower oil. Seasoning does not need to be further sterilized, it is perfectly stored in the refrigerator.

With garlic arrows, you can also prepare a delicious dish for a family dinner. For example, this.

Aromatic pork with garlic seasoning.

Ingredients:

Pork pulp - 300 g
- garlic arrows - 50 g
- granulated sugar or honey -? tsp
- boiling water - 300 g
- red pepper, salt
- acetic acid - a couple of tablespoons
- soy sauce - ? Art.

Cooking:

Crumble the pork into slices weighing no more than 20 g. Put the slices into a deep bowl, sprinkle with salt, sugar, pepper. Drizzle with a mixture of soy sauce and a tablespoon of vinegar. Leave for half an hour to marinate. Cut the arrows of garlic into pieces of 3 or 4 cm. Pour boiling water over. After a couple of minutes, drain the water, pour vinegar. Fry onions with meat until golden brown, combine with arrows, cover with a lid. Place the dish in the oven (preheat it to 180 degrees). Bring to readiness for 20 minutes.

Pickled green tomatoes with garlic

You will need:

Carrots - 100 g
- a small onion - 4 pcs.
- head of garlic
- peppercorns - 2 pieces
- bunch of parsley
- fragrant peppercorns - 7 pcs.
- tomatoes - 3 kg
- salt - 2 tablespoons
- sugar - 4 tbsp. spoons
- two liters of water
- a couple of cloves
- acetic acid - two tablespoons (tablespoons)

How to cook:

Wash the tomatoes, make an incision. Put a clove of garlic and a little parsley into each of them. Put stuffed fruits in processed jars. Add onion rings to the main contents. Pour the tomatoes with water, leave to infuse for about 10 minutes. Pour the liquid into a saucepan, pour fresh boiling water, leave to infuse. From the drained water, granulated sugar, salt and spices, prepare the marinade filling. Boil it for 10 minutes. After removing the fire, add vinegar. Drain the water from the containers, pour the prepared marinade filling into them, roll them up with sterile metal lids. ready!

Spicy garlic seasoning.

Ingredients:

Green arrows of garlic - 1 kg
- coarse salt (rock) - 165 g

How to cook:

Wash the garlic arrows thoroughly, put them in a blender bowl in portions, chop. You can also process arrows with a meat grinder or combine. Mix the crushed mass with rock salt, put it in a plastic bucket or jar, lightly tamp, sprinkle salt on top, close with a plastic lid, rearrange for storage in the refrigerator.

Consider and.

Recipe for green tomatoes with garlic for the winter

Ingredients:

dill umbrellas
- sweet pepper
- carnation
- garlic
- carrot
- tomatoes

For marinade filling:

Acetic acid - 2 tbsp. spoons
- a tablespoon of salt
- glass of sugar
- water - 3 liters

Cooking:

Rinse the tomatoes, make a cross-shaped incision. Peel the garlic with carrots, chop into thin slices. Insert the cut into the tomato cuts, insert the cloves. Fill the containers with tomatoes, shift with dill umbrellas. Pour boiling water twice, leaving it for 10 minutes. For the third time, pour the mass with the already prepared marinade. Make it as follows: dissolve sugar and salt in hot water, pour in acetic acid, bring to a boil. Add fragrant peppercorns and lavrushka to jars, immediately cork. Unwrap the rolls, wrap and let cool completely.

Recipe with cabbage.

Free 2.6 kg of cabbage from the top leaves, cut out the stalk, crumble into large pieces. Rub the peeled carrots, squeeze the garlic. In a large saucepan, put chopped cabbage, carrots, peeled garlic in layers (it must be squeezed through a press). Mix water, salt and sugar in a saucepan. Boil the mixture, pour acetic acid. Pour hot marinade over vegetables, place a press on top. After a couple of days, serve the dish to the table.

Green tomatoes stuffed with garlic for the winter

You will need:

Carrots - 495 g
- tomatoes - a couple of kilograms
- garlic - 3 teeth
- bay leaf - 3 pieces
- a few peppercorns
- bunch of cilantro

For a liter of marinade:

Salt - 3 teaspoons
- a glass of table vinegar
- sugar - 3 tablespoons (tablespoons)

Cooking:

Cut off the tops of the tomatoes, scoop out some of the pulp. Chop the peeled carrot into small straws, boil for a quarter of an hour. Combine with tomato pulp and chopped herbs. Fill the cuts in the vegetables with this mixture, cover with the tops, fix with toothpicks. Throw all the spices into the jar, peeled garlic, lay out the stuffed fruits. Spread salt with sugar, pour in boiling water, sterilize. At the end, pour acid, seal tightly.

Prepare and.

Salad green tomatoes with garlic for the winter.

Ingredients:

Sugar - 145 g
- sweet Bulgarian pepper - 3 pcs.
- carrot - 765 g
- tomatoes - one and a half kilograms
- salt - 45 g

For filling:

Acetic acid - 145 g
- sunflower oil, sugar - 150 g each

How to cook:

Choose a large container. Chop the tomatoes into slices, put in a container. Chop the onions into half rings, put to the tomatoes. Free the sweet pepper from the seeds, cut into strips, transfer to the rest of the ingredients. Rub the carrots, put them on the vegetables. Sprinkle the vegetable mass with salt, stir everything properly, leave for 4 hours. Drain the marinade into a saucepan, transfer to the stove. Add sugar, add vinegar and sunflower oil, bring to a boil. Transfer the vegetables to the container, stir, set the temperature, continue to simmer for another half hour. Pack up the blank, roll it up. After complete cooling, it can be taken to the cellar for long-term storage.

Green pepper with garlic for the winter.

Peel a kilogram of sweet pepper from seeds, dip in boiling water for a minute, cool quickly, put in jars. In the water where the fruits were blanched, throw a few cloves of chopped garlic, 10 g of "lemon", 40 g of salt, your favorite spices, boil, pour over the vegetables with a mixture. Add a tablespoon (tablespoon) of sunflower oil to each jar. After sterilization, seal and transfer to a suitable storage location.

Spicy green tomatoes for the winter.

Required products:

Green tomatoes - 10 kg
- garlic heads - 5 pieces
- bitter pepper - 5 pieces
- inflorescences and dill seeds
- horseradish leaves

For brine:

Sugar - two full glasses
- water - 10 liters
- coarse rock salt - a half-liter jar

How to cook:

Dissolve sugar in water with salt, boil for a couple of minutes, remove, let cool and strain. Wash small tomatoes, cut to get two halves. Wash the dill sprigs and horseradish leaves, shake. Chop hot pepper, cut into medium pieces. Chop the peeled garlic cloves into large cubes. Place dill sprigs and horseradish leaves on the bottom of an enameled pan. Add tomato halves, “scatter” hot peppers with garlic, lay the tomato layer and greens again. Repeat the rows until the container is completely filled. Place a clean cloth and plank on top as a weight. Put in any cool place. you can eat in a month!

Hello, dear lovers of not only delicious, but also healthy food!
Garlic has only two disadvantages. First, the aroma that remains after tasting. Secondly, this “harmful” (in a figurative sense, of course) vegetable does not want to be stored until spring, especially in a city apartment. But both of these problems are easily solved by pickling. You can choose even the simplest recipe, figure out how to pickle garlic at home, and the job is done: the cloves or heads will be peacefully stored in jars, almost without losing their benefits, but slightly reducing their “ambergris”. How have you tried this appetizer yet? Then I'm coming to you!

A classic recipe for winter harvesting pickled garlic cloves

• 2 kilograms of garlic (weigh in heads),
• 1 liter and 100 ml of water,
• 2 large (table) spoons of sugar,
• 300 g of vinegar (regular, 9%),
• 1 pod of hot pepper,
• 2 cloves
• 2 thin horseradish roots (you can also take leaves).

Here's how garlic is marinated for the winter with whole cloves:

1. Bring water to a boil, add sugar and spices. Turn off the stove, pour in the vinegar. Allow the marinade to cool to an intensely warm temperature.
2. Meanwhile, peel the garlic. To facilitate your own work, you can pour boiling water over the heads directly from the kettle. Drain the water after 3 minutes. The skin will come off very easily.
3. Put the garlic cloves in a container (a jar is good, even under a rubber lid - if you dip it in boiling water, it will become a reliable shield against germs), pour the marinade. Store in a cool place. Open somewhere in a month, not earlier, so that the pickling process is over.

NB! By the way, vegetables in jars can turn a little green. If you see this, do not worry - as Ms. Malysheva liked to say, "this is the norm"!

Beetroot Instant Recipe

This is a rather tricky recipe, but you don't have to wait a month. And the seaming turns out to be very beautiful - at least put it in the pantry, at least take the mother-in-law to the present. So garlic cloves can be pickled for the winter, they turn out to be quite sharp ... But still weaker than fresh ones.

• 1 kg of teeth
• 0.5 kg of fresh beets,
• 100 ml of vinegar,
• 50 g of sugar and salt,
• 300 ml of water (boiled).

Everything is done like this...

1. Grate the beets, pour a glass of water. After 20 minutes, squeeze out the water with juice using a sieve and weight or gauze. Bring to a boil, add all marinade ingredients, turn off heat.
2. In the meantime, the garlic must be peeled, boiled in boiling water for no longer than 3 minutes, immediately poured over with cold water.
3. Put the cloves in jars, pour boiling marinade, roll up with iron lids.

NB! This preparation, like other decent homemade seamings, is cooled under a “fur coat” at night, and is transferred to the cellar in the morning. If not, you can keep jars in the refrigerator.

Special, mild recipe

If you have children who taste everything, or an increased acidity of the stomach, it is not recommended to cook a lot of spicy seamings. How to pickle garlic at home softer, and so that the recipe is simple and inexpensive? That's how!

I suggest preparing 8 test heads in this way (this is the amount of garlic that the marinade is designed for, which will be discussed below). If you like it, double or triple the rate!

How to make a gentle marinade without vinegar?

• 4 tablespoons of honey
• juice from 2 large lemons (should make about 140 ml),
• 1 cup sour cream (the lower the fat content, the better),
• salt - how much "asked",
• other spices - optional.

Preparing our snack:

1. Put the "naked" cloves in a sieve and pour boiling water over them.
2. Mix marinade, gurgle garlic here. Put the pot on the stove, and when everything boils, gently boil for about three minutes.
3. Transfer to sterile jars, roll up with metal lids. Keep cold.

NB! You can not bother with jars, but put the snack in the tray, or even put it on the table. The cloves are ready to use!

Pickled green garlic (i.e. arrows)

The real hostess does not lose anything. Someone fries these arrows (I wrote about it, it's very tasty), and someone prepares them for the future.

• 1 liter of water
• 3 large spoons of sugar and salt,
• 50 g of vinegar,
• 2 cloves and peas of pepper.

Everything is done very quickly:

1. Wash arrows. They can be chopped coarsely or finely, stuffed into a jar in full length - as you wish. So, they need to be blanched in boiling water for 2 minutes. In the meantime, sterilize glass containers, that is, jars ...
2. Put the arrows in the container.
3. Boil the marinade (mixing everything except the vinegar). Pour into banks. Pour vinegar on top.
4. Roll up everything with iron lids. When the container has cooled, take it to storage in a cold place.

NB! This is one of the most "long-playing" blanks. It should take at least 2 months to marinate. It is not worth opening banks before - the arrows will not be ready yet.

Garlic heads for the winter

Don't have time to mess around with stubborn teeth? And you don't need to! Do this later when you treat yourself to this blank. Moreover, marinating garlic heads for the winter is as simple as cucumbers or tomatoes ... Even easier!

• 2 kg heads (unpeeled),
• 1 cup (i.e. 250 ml) 9% vinegar,
• 7 large spoons of salt
• 1 large spoonful of sugar
• 1.5 liters of water.

The work will take three steps:

1. Mix all the salt in cold water. Pour garlic here, cover the pan with a cotton towel. Forget it in the pantry (it is important that it is dark) for 7 days.
2. Prepare the marinade from the products listed above. You can add pepper, dried rosemary ... In general, at this stage, all the possibilities for culinary fantasies are open.
3. Slightly wash the pickled garlic. Fold in jars, pour this marinade, return this container again to a dark place. Three weeks later, the appetizer is ready.

NB! Before pickling, it is important to properly prepare the garlic. From each head, the outer shells should be removed, but not completely, and in no case should the central rod be broken. Then the heads will turn out solid and beautiful, as in the market.

Korean preparation

• 1 kg of garlic
• a liter of soy sauce (or 4 full glasses),
• a glass of vinegar 9%.

This foreign, but definitely noteworthy method is quite original:

1. Put vegetables in jars. In this recipe, it doesn’t matter which garlic will be pickled - peeled or “heady”.
2. Fill it with vinegar. Add boiled water so that it covers all the cloves (heads). Cover with lids, but not completely.
3. Forget about it for a week. The main thing is to put it in a cold dark place.
4. Drain the vinegar. Transfer the garlic to sterile jars.
5. Boil soy sauce for 10 minutes. Fill it up to the middle of the jars.
6. Screw the jars with iron lids.
7. Keep them refrigerated for three weeks. After that, you can try the snack.

Recipe in Armenian

In the end, I offer the longest recipe. But, if you believe the reviews on culinary sites, and the most successful! So if you have enough time and patience, give it a try - you won't regret it!

• 1 liter of water
• 45 g of sugar and salt,
• 100 g of vinegar (preferably wine; if it is not available, take the usual 6% one),
• black and allspice (4 and 8 peas respectively),
• 2 cloves
• a few webs of walnut,
• white grape juice.

Are you intrigued? And here is how this yummy is prepared:

1. Put the heads in a bowl. Fill with water (not boiled, cold), throwing a towel on top. Leave to soak for a day.
2. Tear off the outer husk without breaking the heads. Rinse three times.
3. Put vegetables in jars. Pour brine to the top (45 g of salt per 1 liter of cold water). Keep them like this for exactly three weeks, every day pouring out the brine and pouring fresh.
4. Boil the marinade, let it cool.
5. Drain the brine for the last time, fill the jars with marinade. Throw a towel over the top instead of a lid. The holding time at room temperature is 15 days.
6. Now the marinade must be drained (but not poured out!), Replacing it with grape juice. Rearrange the container in the cold for a week.
7. Pour out the juice, return the marinade to the jars. The last "jerk" - 5 days of insisting. And everything is finally ready!

NB! It is very important: before such pickling, the garlic must be dried well. If you've just dug it up, lay the "carcasses" out in a quiet place and let them dry for at least 15 days.

Here are the recipes! They will help not only save desperately missing garlic, but also make your table (including lean) much more interesting. Be sure to try it, because it is possible that such garlic is not enough in your menu!

Pickled garlic is a savory snack. Often the heads or teeth are pickled for the winter. This is not surprising, since the seasoning retains its aroma, but loses its vigorous taste. It is for the latter quality that many did not like garlic. All useful elements remain in the pickled appetizer. It can be served with meat, fish, stewed vegetables. There is a basic technology for preparing the filling, but many housewives have come up with their own variations with beets, peppers, and herbs.

Features of cooking pickled garlic

1. Depending on the size of the jars and the end result, the garlic is pickled in a peeled or unpeeled form. The packaging option also varies, some roll whole heads in containers, others prefer to pickle the appetizer with teeth. This aspect does not exclude cleaning, the top layer of the husk is removed, the bottom remains (optional).
2. When choosing garlic, give preference to young specimens if you are pickling in an unpeeled form. If the appetizer is pickled with teeth, root crops of absolutely any age will do. The main thing is that all elements must remain intact.
3. Preservation is preferably carried out using small jars (0.4-0.6 l.). Not everyone likes an appetizer, besides, in an open jar, garlic loses its shelf life. You should not choose a container with a volume of 1.5-3 liters.
4. To keep the garlic looking appetizing, soak the cloves or heads in ice water before canning. Hold for 2-3 hours, then proceed to the procedure. Thanks to such actions, the snack will not turn yellow, and the husk will come off easier.

Garlic pickled with cloves

• vinegar solution (table 9%) - 110 ml.
• salt - 55 gr.
• granulated sugar - 65 gr.
• drinking water - 1-1.1 l.
• pea pepper - 12 pcs.
• dill seeds - 3 gr.
• garlic - 0.6 kg.

1. The amount of garlic in the recipe is approximate, it all depends on the volume of jars and the size of the cloves. Peel the product from the husk, separate the heads. The bottom layer of the husk can be left on if the fruits are young.
2. Rinse the teeth, put them in a colander and leave to dry. Sterilize the container, put the garlic in it. Pour dill (seeds), pepper-city, shake the dishes.
3. Pour water into a saucepan, add granulated sugar, salt. Send to the burner, wait for the seething. After boiling, cook the marinade for 3 minutes.
4. After the specified period, pour vinegar into the solution, turn off the fire. Soak the filling for 10 minutes, fill it with jars of garlic cloves.
5. Make sure that the marinade rises above the garlic, covering it. Roll up the appetizer with sterile lids and a special key. Turn over, cool, take to the cellar. Taste after 15 days.

Garlic pickled heads

• filtered water - 1 kg.
• table vinegar (concentration 6%) - 260 ml.
• salt - 20 gr.
• heads of garlic - 500 gr.

1. Remove the top layer of the husk, leave the bottom. It will protect the teeth from decay and also give the appetizer a nice overall look. Wash the vegetable, dry well.
2. Boil the container, put the raw materials into it. Pour salt, pour vinegar. Evenly distribute the total amount of ingredients in each jar. Boil water, pour into containers.
3. Leave the garlic in this form for 5 minutes, it should be completely covered with hot liquid. Now sterilize the lids, twist with a kitchen key.
4. Shake each jar, you can add your favorite seasonings if desired. Let the container with seaming cool upside down. Take it to the cold.

• granulated sugar - 110 gr.
• garlic (heads or teeth) - 600 gr.
• dill umbrellas - 2 pcs.
• parsley - 60 gr.
• table vinegar 6-9% - 185 ml.
• coarse salt - 90 gr.
• bay leaves - 5 pcs.
• peppercorns - 10 gr.
• ground ginger root - 10 gr.
• dried thyme - 8-10 gr.

1. Remove the top layer of the husk from the garlic. Decide in what form the twist will be carried out. If garlic cloves are used, the heads must first be disassembled. The bottom husk is removed at will.
2. Put the cloves in a bowl, pour in boiling water, leave for 10 minutes. Dry, prepare a sterile container. Pack the finished raw materials in jars, departing from the edges by 1 cm.
3. Pour water into a saucepan, put on fire. When the first bubbling appears, add granulated sugar, bay leaves, peppercorns, dill umbrellas, salt, thyme.
4. Boil the composition for 3 minutes, then pour in the vinegar and add the ground ginger. After 2 minutes, pour the marinade into jars, shake gently. Screw on with clean tin lids.
5. Immediately turn the container upside down, leave it under a sweatshirt until it cools. Transfer to a cold storage room. You can cork pickled garlic with nylon lids, in which case it is stored in the refrigerator for no longer than 2 months.

Pickled garlic with spices

• rock salt - 55 gr.
• table or wine vinegar - 65 ml.
• dill greens - 60 gr.
• bay leaves - 8 pcs.
• clove buds - 8 pcs.
• coriander (grains) - 10 gr.
• garlic - 650 gr.
• granulated sugar - 50 gr.

1. Peel the garlic cloves, remove the spouts with a sharp knife. Pour the product with cool water, remove and dry after 20 minutes. Wash the green dill, let it lie on a towel to drain the liquid.
2. If desired, greens can be replaced with parsley, basil or other herbs. Sterilize jars for twisting, do the same with lids.
3. Pour fragrant spices, finely chopped greens into clean containers. Pack the garlic cloves in a container, do not step back from the edges. Divide the total amount of salt and sugar by the number of jars. Pour each part into a container.
4. Shake the containers lightly, pour in the vinegar solution in the same way. Shake the contents, immediately pour boiling water up to the neck.
5. Spin the dishes, turn over, wait for cooling. Transfer the finished snack to a cool place, leave it to “reach”. You can start tasting after 20 days.

• water passed through the filter - 1.1 l.
• table vinegar (6-9%) - 110 ml.
• garlic - 900 gr.
• salt - 60 gr.
• granulated sugar (beetroot) - 145 gr.

1. For pickling garlic for the winter, only whole heads are used. At the same time, you do not need to divide them into teeth, otherwise the snack will turn out to be highly concentrated. Remove the top layer of the husk, leave the bottom.
2. Pour water into a saucepan, let it boil. When this happens, send the garlic inside, simmer for 3 minutes. It is important that the heads become soft, but do not turn into porridge.
3. Transfer the plants scalded with boiling water to a sieve, let cool and dry completely. To speed up the procedure, rinse the heads with cool water.
4. Wash the spin jars well, dry with towels or in the oven. Now try to tamp the garlic without damaging its integrity. In one container you need to tightly lay as many heads as possible.
5. Now start cooking the marinade. Pour sugar and salt into the remaining water. Stir, wait until the granules melt. Boil the mixture for another 3 minutes, then add vinegar, turn off the stove.
6. Now fill all the jars with garlic heads with filling, immediately tighten the lids. Turn the containers over, let them cool in the room. Then soak for another 3 days at a temperature of 10-12 degrees. Only after that clean it in a room for winter preservation.

Pickled garlic with sour cream

• salt - 12 gr.
• high-fat sour cream - 130 gr.
• black pepper (ground) - 15-20 pcs.
• lemon juice - 60 ml.
• honey - 60 gr.
• garlic heads - 170-200 gr.

1. Put all the garlic in an enamel basin, remove the top husk. Pour the contents with boiling water, drain the liquid after 2 minutes. Dip the heads in ice water, clean the teeth of all neoplasms.
2. Cool sour cream, honey, lemon juice to the same temperature. Combine the listed components, add chopped pepper, salt.
3. Adjust the spiciness of the dressing to personal preference, you can add a little ground chili. Now send the garlic to the saucepan, add the sauce made to it.
4. Send the composition to the burner, cook over low heat for 5 minutes. Make sure the marinade doesn't boil. Take care of washing and sterilizing jars. Put the finished snack in them, twist.
5. Let the spicy seasoning stand in the kitchen until completely cooled. For the best effect, wrap the containers with an old blanket. When the mixture reaches the desired temperature, put the garlic in the refrigerator. Taste after 3 days.

Pickled garlic in soy sauce

• table vinegar - 480 ml.
• garlic - 1 kg.
• soy sauce - 500 ml.
• drinking water - 500 ml.

1. Separate the heads of garlic into teeth, do not remove the husk. You need to wash and dry the raw material. Send the snack in sterile jars up to the brim.
2. Pour in the vinegar solution, close the container with a lid. Keep 6 days in a dark place. After the specified period, sterilize the twist jars, fill them with 60% soaked garlic.
3. In a saucepan, mix water and soy sauce, put on fire, wait for it to boil. After that, boil the mixture for another 10 minutes. Now pour the marinade into the jars of garlic, do not step back from the neck.
4. Screw or roll up the lids, let the mixture cool. Now take it to the cold, soak for 4 weeks. After this period, garlic marinated in soy sauce can be tasted.

• granulated sugar - 35 gr.
• garlic - 600 gr.
• clean water - 0.9 l.
• greens (any) - 40-50 gr.
• seasonings (any) - 15 gr.
• beets - 200 gr.
• salt - 30 gr.
• table vinegar - 60 ml.

1. Remove the top skin from the garlic. Pour water into a saucepan, wait until it boils. As soon as you notice the first bubbles, send the heads into the liquid. After 2 minutes, remove the raw material.
2. Rinse the beets, cut off the tails, chop into thin slices. Prepare jars (wash, sterilize, dry). Put your favorite seasonings, herbs in a container.
3. Now start laying the garlic, alternating it with beetroot slices. It is important to compact the raw materials in such a way that there are no voids left.
4. Pour water into a saucepan, add salt, granulated sugar. Wait for the mixture to boil, then simmer the composition for another 5 minutes. Add vinegar solution, turn off the stove.
5. Pour the beets and garlic with the prepared marinade, close with tin or nylon lids. Leave the seam to infuse for 12 hours, then refrigerate. Start using after 3-4 weeks.

Pickled garlic in onion skins

• table vinegar solution - 120 ml.
• drinking water - 230 ml.
• garlic - 950 gr.
• salt - 25 gr.
• onions - 6 pcs.
• granulated sugar - 55 gr.
• pea pepper - 8 pcs.
• bay leaves - 10 pcs.
• crushed cinnamon - 3 gr.

1. Remove the husk from the bulbs, rinse the shell under the tap. Leave on a cotton towel to dry. Prepare the garlic, the heads need to be separated and the teeth cleaned.
2. Pour over the raw materials with boiling water, move to cold water. Prepare clean (sterilized) containers, add washed husks and garlic cloves.
3. Try to alternate the ingredients to give the appetizer a nice look in the jar. Start cooking the marinade. To do this, pour water into a saucepan, add granulated sugar, salt.
4. Boil until the grains dissolve, pour in the vinegar, then turn off the burner. Fill the container with garlic and husks with filling, immediately tighten with a key.
5. Wait for cooling by turning the jars over. When the mixture reaches the desired temperature, refrigerate the contents. Garlic pickled in the husk is infused for 3 weeks. After this period, it can be consumed.

• carnation (stars) - 4 pcs.
• chili pepper (capsicum) - 2 pcs.
• garlic - 1.8 kg.
• wine vinegar - 370 ml.
• granulated sugar - 40 gr.
• drinking water - 900 ml.
• horseradish root - 160 gr.
• salt - 35 gr.

1. Remove the husk (top) from all heads of garlic. Put the raw materials in a bowl, fill with hot water. Let stand 3 minutes, drain off the liquid. Rinse the garlic with cold water.
2. Cut off the tails, if desired, divide the heads into teeth. Rinse the hot pepper, hold it by the tail. Chop the fruits into rings, leave the seeds (they will go into a jar of garlic).
3. Peel the horseradish root, grate it or chop it into thin plates. Prepare containers for snacks, alternately put chili, horseradish root and garlic in them (alternate layers).
4. Pour water into a saucepan, send to boil. Add cloves, sugar, salt. Simmer for 3 minutes, turn off the heat, pour in the vinegar solution. Fill jars with snacks with prepared filling.
5. Leave in a warm place to infuse, then seal with lids (after about 12 hours). Now remove the pickled garlic in the cellar, start eating after 1.5 months.

If you plan on aging your pickled snack all winter, sterilize your containers and tin lids ahead of time. Place raw materials in dry containers. In cases where capping is carried out with nylon lids, the snack is stored only in the refrigerator.

Video: pickled garlic for the winter

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

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

Recipe for pickled garlic cloves for the winter in jars

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

Ingredients:

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

Cooking:

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

At this time, prepare the marinade:

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

Put the products in the jar in the following sequence:

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

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

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

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

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

Pickled garlic with beets "as in the market"

Pickled Garlic: Instant Recipe

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

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

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

Ingredients:

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

Cooking:

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

Garlic pickled with cloves for the winter without sterilization

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

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

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

This recipe is extremely simple.

Ingredients:

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

Cooking:

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

the marinade is clear and very tasty

Pickled garlic cloves with beets for the winter

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

Ingredients:

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

Cooking:

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

Korean Pickled Garlic

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

Ingredients:

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

Cooking:

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

Pickled garlic with red currant without vinegar

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

Ingredients:

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

Cooking:

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

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

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

Pickled garlic and red currants

Pickled Garlic: Georgian Recipe

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

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

Ingredients:

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

Cooking:

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

Pickled garlic in beetroot juice for the winter

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

Ingredients:

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

Cooking:

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

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

Pickled garlic in redcurrant juice

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

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

Pickled garlic: cold way

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

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

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

Pickled young garlic: a recipe for the winter

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

Pickled garlic for the winter with suneli hops

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

Pickled garlic in apple cider vinegar for the winter

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

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

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

Garlic pickled with cloves for the winter with pomegranate

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

Ingredients:

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

Cooking:

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

Pomegranate with garlic - a good combination of flavors

Recipe for pickling garlic in plastic buckets

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

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

Video: How to cook Pickled Garlic?