Pickled Garlic Instant Recipe. Appetizer with grape juice

Pickle garlic in a fast way for half an hour, in a slow (classic way) - one and a half to two months.

How to pickle garlic

Marinate the classic way

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

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

Marinate garlic in a quick way

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

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

Fkusnofakty

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

What do we cook?

• Snacks

Became popular pickle garlic for the winter, recipe is in high demand, and this interest is not accidental. It would seem that the usual white or purple heads of this vegetable can always be found on sale. Why fool yourself with blanks? It turns out that cloves and even its flower arrows are an excellent snack and seasoning for many dishes, in addition, many people are afraid to eat fresh garlic because of its characteristic smell. Pickled garlic is not to be feared, although the taste remains sharp, and sometimes more interesting, thanks to spices. But the taste of vinegar is almost imperceptible. Consider some of the most popular recipes, because now is the time to prepare marinades.

Pickled garlic for the winter recipe with photo

Try to prepare pickled garlic for the winter, recipe which I want to offer first, will be within the power of even the most inexperienced housewives. If you have your own garden, then this method will allow you to dispose of overgrown crumbling heads, because their appearance does not play a big role.

The main thing is that the teeth are strong. We clean the heads from the husk, cut off the root lobe and divide them into separate cloves. Now we have to clean the teeth themselves. If you do it manually, the work will take a lot of time. Fortunately, there is a way to make it much easier.

We take a pan with a lid of such a volume that the teeth take up about half of it or even less. Then cover the container with a lid and begin to shake vigorously for 20-30 seconds. The scales will come off, and it will be much easier to brush your teeth. After that, put them in a colander and rinse under running water. Next, let the garlic drain.

In the meantime, prepare the jars. It is better to take small ones: from 0.3 to 0.6 l, so that the contents can be quickly used up. We wash the dishes with soda and detergent, not forgetting the top edge to which the lid will adhere. Next, we sterilize in the way that is preferable for you: over steam, in the oven, in the microwave, or simply pour boiling water for a few minutes. It remains to prepare the filling. For 1 kg of garlic, we need the following ingredients for it:

200 ml acetic acid 9%;

200 ml of water;

coarse salt 1 table. spoon;

granulated sugar 50g;

two peas of black pepper per jar;

bay leaf 1 piece per jar.

We heat the water in a saucepan, put all the ingredients except vinegar, and boil until the salt and sugar dissolve, then pour in the vinegar, let it boil and set aside. The teeth, laid out in jars so that a centimeter and a half remain to the top, pour boiling water for 10 minutes. Then we drain it, fill it with hot filling and tighten the lids. Turn the rolls over, cover with a towel and let cool for a day. You can try the dish in a couple of weeks. It can be stored at room temperature.

Pickled garlic with whole heads: a recipe for the winter

Now, when the garlic is ripening, but the heads are still young, with undried covering scales, you will probably be interested in. Pickled garlic heads for the winter recipes very numerous. Let's try one of them. We remove the upper covering scales and cut the root part, but so that the heads do not fall apart. We'll need

young garlic 1kg 400g;

• sugar 60g

  apple cider vinegar 100ml

  1 chili pepper

  1 horseradish sheet

  cherry leaves 4-5

  currant leaves 4-5

  dill umbrellas 5-6

  allspice peas 10 pcs.

  carnation 2 pcs.

  coriander seeds 10-15 pcs.

  bitter black peppercorns 10 pcs.

Prepare the filling: boil water and put salt, sugar, dry spices (peppers, cloves, coriander).

Let it simmer for 5-10 minutes over low heat. In the meantime, put the greens and garlic in a pre-sterilized three-liter jar. We put a sheet of horseradish on the bottom, and then lay the heads, layering them with dill umbrellas, cherry and currant leaves, and chili pepper rings. There should be a small distance to the top of the jar.

When everything is laid, pour boiling water into the jar and leave for 5 minutes. Then salt the boiling water. Pour vinegar into the boiling marinade, wait for it to boil, and pour the boiling marinade into a jar of garlic almost to the neck.

We immediately put a sterile cap on top, roll it up or twist it, turn it over onto the cap and let it cool for a day under a towel. If you want it to be pink, just add beetroot slices to the jar.

Pickled garlic arrows recipes for the winter

To obtain a large bulb, flower arrows are usually removed. If you have a lot of them, then you will need recipe for pickled garlic arrows for the winter. The resulting spicy appetizer will be appreciated by your family and guests. My arrows, cut into pieces as you wish. The flower bud must be removed.

They can also be marinated separately as a substitute for capers. Throw the prepared pieces into boiling water and cook for five minutes. This is done to soften them so that they are not too hard. After that, we recline the arrows on a sieve or colander, let the boiling water drain and immerse in a bowl of cold water. After cooling, let the water drain.

In addition to the arrows, we need:

3-4 umbrellas of dill;

a small bunch of parsley;

bay leaves at the rate of 1 pc. to the bank;

3-4 peas of black pepper per jar;

hot red pepper 1 pc.

To prepare the marinade:

1 liter of water;

granulated sugar 50g;

table salt 50g;

vinegar essence 70% 2 tsp Or acetic acid 9% 100ml;

Boil water with sugar and salt, after dissolving, add acetic acid or essence and turn off the heat. In pre-sterilized jars, put 1 bay leaf on the bottom, and then layers of arrows and greens.

A dill umbrella, 2-3 sprigs of parsley and a hot pepper ring are enough for a jar. Pour hot filling and put on sterilization for 10 minutes in boiling water, then twist the lids, turn over, cover and leave for a day. After that, you can remove the workpiece for storage.

Pickled garlic arrows recipes for the winter certainly not limited to the one above. For those who prefer preservation without hot pepper, you can prepare it differently. I note that it is necessary to collect the arrows as soon as the plant has thrown them out, and the bud has not yet developed, but has only been outlined, otherwise they will be tough even when boiled. Let's take:

flower arrows with buds 1000g;

500 ml of water;

125 ml of vegetable oil;

apple cider vinegar 125 ml;

sugar sand 125g;

• black peppercorns 6-8 pcs.

Prepare sterile jars and boiled lids in advance. Pour some water, vinegar and vegetable oil into a saucepan, add sugar, salt and peppercorns, bring to a boil and we will lay the chopped flower stalks in portions. Boil them for about 7-8 minutes. After that, put it in jars with a slotted spoon. When all the arrows are laid out, fill them with boiling filling and cover with lids. In principle, this can be limited, the workpiece will be stored. But for reliability, jars with a volume of 0.5 l can be sterilized in a pot of boiling water for five minutes.

You may notice that there is no significant difference in the marinade recipes for garlic and other vegetables. Therefore, no one bothers you to experiment with the composition of spices and the amount of vinegar, salt and sugar. True, the lack of salt can lead to the fact that the teeth will become soft, like porridge. When trying out a new recipe, make a small batch first.

If it turns out to be not very successful, then you will not spoil a large amount of raw materials. Just be sure to carefully write down all the ingredients. In this case, if everything turns out great, you can increase the proportions next year and make more of the product you like.

Pickled garlic whole heads recipe for the winter it can also be modified without even changing the ratio of water, vinegar, salt, but only by adding more or less sugar or changing the composition of spices. Indeed, in addition to the bay leaf of black pepper, we have at our disposal grains of coriander, mustard, cumin (zira), dried and fresh greens of marjoram, thyme, oregano and other herbs. Each time you can create a new bouquet. Probably you should not put spices with too strong odors, like cloves, or limit them to a minimum, but even here they can argue with me.

Recipe for pickled garlic for the winter in jars

Pickled garlic for the winter recipe with photo Suitable for those who like sweetish and not too spicy preparations. We will need:

peeled garlic cloves 250g;

white wine or rice or apple cider vinegar 2 tea cups;

3-5 bay leaves;

dried thyme 2 teaspoons;

black peppercorns 2 teaspoons;

turmeric 1/2 teaspoon;

sugar 2/3 tea cup (you can reduce this amount if it is too sweet for you);

coarse salt, half a teaspoon.

The teeth are pre-cleaned, washed and allowed to dry.

Pour vinegar into a saucepan, put white sugar and heat to a boil. Then add salt and spices, mix, let it boil and pour in the teeth.

Let everything cook for about 5 minutes.

Cool everything in a saucepan, then transfer to a clean sterile jar and close with a screw cap. In this form, the workpiece can be stored in the refrigerator for several weeks, although it is ready for use in a day.

I think that if the mixture is poured into a sterile boiling jar and sealed, then it can be stored at room temperature. Turmeric gives the dish a beautiful bright yellow color.

Pickled young garlic, recipe for the winter given for garlic cloves, but it is also suitable for green arrows, you just need to cut them and pre-boil them for 5-10 minutes. Further, all actions are exactly the same.

Pickled garlic for the winter: recipe

Korean salads have firmly settled on our table. Let's try authentic Korean pickled garlic recipe for the winter in jars suggested by Amy Kim.

So, to prepare jangatchi, we need:

8-10 large heads of garlic;

one and a half cups of soy sauce;

one and a half cups of table vinegar;

1 cup of water;

2 tablespoons of sugar.

First, we disassemble the heads into teeth and clean them from the covering scales. We put the teeth in a jar with a volume of about 2 or 2.5 liters (in the recipe - 1/2 gallon). In any case, 3-5 cm should remain to the top of the jar. Mix the marinade ingredients in an enameled or stainless steel saucepan, taste and adjust if necessary, boil and let the marinade cool. Pour the teeth with cold liquid, close with a screw or plastic lid and put it in a dark place at room temperature for about 5 days. During this time, you can take out the jar several times and shake it, mixing the contents.

After this period, open the jar, and discard the contents in a colander over a saucepan. The teeth may acquire a not very pleasant greenish tint - do not be afraid of this, this is a completely natural process.

Boil the filling again, cool and fill the teeth in a new way. We close the jar with the same lid and put it in a dark place for about three weeks. After the pickling process is completed, the cloves acquire a pleasant brownish color and excellent taste.

They can be eaten on their own: cut into slices, season with sesame oil and a pinch of roasted sesame seeds. We also use it in salads and other dishes. The marinade is also suitable for making sauces or dressings.

The dish can be stored without sterilization at room temperature not in the light. Nothing is said about pre-sterilization of the jar and lid, but I think that it will not hurt in any way. It may be enough to thoroughly wash the jar of soda and dry it.

Garlic is a widely used spice. In addition, it has a lot of useful qualities and is considered by folk medicine to be the most valuable medicinal plant. However, it has a significant drawback - a pungent smell that lasts a very long time. It is because of him that many people avoid eating garlic (at least when they are going to go outside their home). Meanwhile, the solution to this problem is elementary: the plant can be pickled. At the same time, it loses its piercing aroma and becomes available for consumption both in summer and in winter. It is also noteworthy that there are innumerable ways to pickle garlic, and anyone can choose something to their taste.

How to best marinate garlic

There are several secrets to cooking garlic preparations. First of all, do not use too bulky dishes - uncorked garlic becomes soft after a few days. For storage and use, half-liter (or even smaller) jars are most convenient.

So that during the cooking process the cloves do not become dark, before marinating the garlic, its heads are soaked in cold water for a couple of hours.

Individual slices cook much faster and are more convenient to eat, but whole heads are saved much longer.

Fast acting marinade

If you want a quick result, give preference to recipes that result in pickled garlic cloves. One of the fastest is cooking right in the jars. Half-liter containers are taken, garlic cloves are placed in them tightly, but without pressure, peeled and washed under cold running water in a colander. Boiling water is poured into the jar up to the shoulders, 1 large spoonful of salt and a little sugar are poured and vinegar (two tablespoons) is added. Banks are drawn up in a bowl of hot water. It should not reach their top by a quarter. All this construction is put on the stove and boiled for 5 minutes. Then the jars are removed from the basin, cooled, closed (you can roll it up, you can take tight-fitting plastic lids) - and into the cold. Two days - and you can eat, since pickling garlic according to this recipe is very fast.

hot way

If you want something more spicy, but also preparing for a short time, try the following blank. Prepare a marinade from this calculation of ingredients: half a glass of water and vinegar, a teaspoon of salt, a tablespoon of sugar, 2 bay leaves, 4-5 peppercorns and any seasonings that you like - no more than three teaspoons. All this is combined in a saucepan, put on fire. As soon as it boils, it is removed to the side and cooled.

If you prefer garlic pickled with heads, just peel off the top rough layer of the husk from it, if you want slices, you will have to peel each one. Garlic is dipped for three minutes in slightly salty boiling water, removed from it, doused with cold water, laid out in jars and poured with cooled marinade. Closed containers should be kept cool and dark.

color blank

There is a way how to pickle garlic is not only tasty, but also beautiful. It will require equal amounts of sugar and salt (50 g each), equal volumes of vinegar (9%) and beetroot juice (100 ml each) and almost a liter of water. These components are enough for 400 g of garlic. Juice, of course, is easiest to get with a juicer, but if it is not there, the beets are rubbed on a fine grater, one and a half glasses of water is poured into this mass, and everything is squeezed through cheesecloth. The remaining ingredients are added to boiling water. Garlic prepared in the usual way is laid out in jars and poured with marinade. Filled containers are sterilized for 5 minutes and closed. As a result, we have a bright raspberry marinade and a pleasant pinkish color of cloves or heads.

If you want to avoid sterilization

Many housewives, for various reasons, avoid recipes that require sterilizing dishes. Taking into account the wishes, we will tell you how to cook pickled garlic heads without such a tedious process.

A brine is prepared from a liter of water and 6 tablespoons of salt (tablespoons). The upper “skin” is removed from the garlic, but it does not disassemble itself into slices. The heads are soaked for a week in brine (choose a dark place, preferably without windows - something like a pantry). Then another brine is made, from 2 and a half glasses of water, a glass of vinegar, salt and sugar (both of them - in a large spoon). Fans of spicy preparations can add raspberry, oak, blackcurrant branches - what do you put, for example, when pickling cucumbers. Salted garlic is washed, laid out in clean jars, poured with brine and returned to the pantry. After three weeks, you get garlic, pickled, "like in the market" or "like grandmother's." It is noteworthy that you can store it not in a cool room and not clogged - ordinary plastic lids will do. Such a product will not spoil.

Garlic in wine marinade

If you're stocking up for the winter, you don't have to use "early" recipes. Among those that require a long preservation time, one can find very interesting ones. For example, garlic marinated in wine for the winter. A kilogram of garlic will require a liter of wine (dry white) and 2 teaspoons of non-iodized salt. Salt dissolves in wine and boils for three minutes. The garlic must be peeled, disassembled into slices, each of them is slightly cut with a cross and blanched. When the water drains, arrange the cloves in jars and pour the marinade, then cork. Such garlic will be ready only in a month, and you will have to keep it cool, but you will not get such a special taste for any other recipe.

honey garlic

This is more of an appetizer, not a winter harvest. It is prepared in just five days and is not stored for too long, but it is very tasty. As a result, you will get pickled garlic cloves. For 25 garlic cloves, honey (150 g), lemon juice (squeezed from 3 lemons), a pod of hot pepper, a little fresh rosemary, salt and milk are taken. The cleaned teeth are blanched in milk, which is then expressed. Honey with lemon juice and salt is boiled, chili and rosemary are added. Blanched slices are placed in a jar, poured with honey-lemon marinade and corked hot. Sweet and sour taste with a slight bitterness - such garlic is suitable for meat, fish, and poultry.

pickled garlic

This, of course, is a traditional winter preparation. For her, it is better to take young, but already formed, strong and with large cloves of garlic. To ferment 1 kilogram, a liter of water, 5 tablespoons (without top) of sugar, 100 g of fresh basil and 2 spoons with a top of salt are used. It is not necessary to disassemble the garlic into cloves. Dissolve salt and sugar in water. It can be hot so that they dissolve faster, but then be sure to cool. Garlic is placed in any dish in layers, they are interspersed with coarsely chopped basil, and then poured with brine. From above, the container is not hermetically covered with a lid and cleaned in a cool place. Garlic will ferment for at least a week.

Good luck preparing!

Garlic has long been entrenched in the niche of garden crops as a plant with exceptional benefits for the body's immune system. In addition, today it is difficult to imagine world cuisine without this product. Pungent, crunchy, savory in taste, garlic has become an ingredient in the recipes of a large number of popular dishes, sauces and seasonings. Ignoring minor harm, many chew it with whole peeled heads. A great alternative to fresh garlic is its pickled counterpart. Having properly preserved the bulbs, you can enjoy your favorite taste in the winter.

Useful properties of garlic

Garlic is a storehouse of essential oils, vitamins of groups B, PP, C, D, phytoncides. It also contains many minerals - sodium, calcium, potassium, and also iron, manganese, magnesium, iodine, etc. There are more than a hundred varieties of sulfides in garlic, the properties of which make it a fighter against viruses and bacteria:

• staphylococci;
• "culprits" of dysentery and typhoid;
• pathogenic and yeast fungi.

Another mission of garlic is a positive effect on the blood and cardiovascular system. Eating a slice of the product per day, you:

• reduce the risk of heart attack and stroke;
• normalize blood clotting and prevent the formation of blood clots;
• regulate the lipid composition of the blood;

Garlic is very useful for different systems of the human body.

• reduce the amount of bad cholesterol in the body;
• help the absorption of glucose;
• lower your blood pressure.

Separate studies prove: the constant use of the product is useful for the fight and prevention of cancer and prostate diseases. Other health benefits of garlic include:

1. It has a beneficial effect on the nervous system (only in raw form).
2. Strengthens the immune system. Therefore, it is especially useful during the period of spring beriberi.
3. As a natural antibiotic, it perfectly copes with viruses that cause SARS, etc.
4. Helps with arthritis and other joint dysfunctions.
5. Normalizes digestion, stimulating bile secretion. Not surprisingly, garlic is a frequent guest in recipes for fatty dishes.
6. Due to its antiseptic properties, it prevents intestinal infections.

Advice. Garlic is such a skilled antiseptic that it is recommended to eat it before drinking a dish or water that you doubt the quality of.

Harmful properties of garlic

Garlic is an excellent natural healer. But it is not a miracle panacea for absolutely all ailments. As often happens, the advantages of the product have a negative side. The constant addition of garlic to food really helps to cleanse the blood of bad cholesterol, but not for long. After a couple of months, the indicator will creep up again, so the product is good only as an auxiliary element of the diet, without other measures it will be of little use.

The positive properties of garlic can provoke some exacerbations. Doctors do not recommend eating it for people with hypotension - chronically low blood pressure. The peculiarity of taste and composition limit the benefits in diseases of the gastrointestinal tract, 12 duodenal ulcers, as well as the liver and kidneys. If you have chronic gastritis, you suffer from anemia or pancreatitis, it is better to completely exclude garlic from the diet, at least in its raw form. Similar recommendations - for diseases of the genitourinary system, exacerbation of hemorrhoids. Doctors advise to refrain from garlic dishes for nursing mothers and pregnant women.

Do not eat raw garlic for people with gastrointestinal diseases

Too much garlic can cause headaches and even epileptic seizures. In general, due to the content of the sulfanyl-hydroxyl ion, the culture has a negative effect on the human brain, speed of thinking, reaction. The harmful effects of garlic on the body include a sharp and bad breath. In addition, the product is an excellent appetite stimulant - so if you are on a diet, the calorie content of the garlic itself will not do any harm, but the secretion of gastric juice will start.

Attention! Even if you do not have visible contraindications or individual intolerance to the use of garlic, you need to eat it in small portions - it contains toxins.

Pickled Garlic Heads: Salt Solution Recipe

A great way to preserve the taste of garlic while getting rid of bad breath is to pickle the product. Some of the useful qualities will be lost, but the snack is worth it. Indeed, sometimes marinade is the only way to preserve garlic for the winter and spring. The best way to marinate is with whole heads. You will need:

• capacity;
• glass jars;
• garlic - as much as will fit;
• salt;
• sugar;
• vinegar 9%;
• water;
• seasonings to taste.

The recipe is simple:

1. First, peel the garlic from the rough husk. In this case, the teeth must be held together.
2. Before marinating, soak the heads in salt water and place in a dark place for 1 week. The solution is prepared as follows: for 1 liter - 6 tbsp. l. salt.
3. Prepare the marinade: mix 0.3 liters of water, 0.2 liters of vinegar, 1 tbsp. l. sugar and salt. You can add spices, pepper, bay leaf to it.
4. Take the garlic out of the saline solution. Wash and prepare jars.
5. Put the heads in jars, fill with marinade, put in a dark place (air temperature does not play a role) and leave for 3 weeks. After that, the garlic is ready.

pickled garlic

Pickled garlic heads: recipe with soaking in water

Another recipe for pickling whole garlic with green shoots. The ingredients are the same. The process is different:

1. Peel off the husk and sort out the heads. Cut off the greens without touching the "tail" 3-5 cm long. The teeth should remain on the stem.
2. Wash the heads and soak in water under a lid for a day. The air temperature is room temperature.
3. Change the water and repeat the procedure. In total, you need to infuse garlic for 4 days, i.e. change water four times.
4. After soaking, wash the heads again and scald them with boiling water.
5. Prepare glass jars: drop 3 bay leaves and 2 peppercorns into the bottom of each. Then add the prepared garlic.
6. Make a brine. The proportion for every 0.2 liters of water is 1.5 tbsp. l. heaping salt. For every 2 tbsp. brine - a glass of vinegar and 1 tbsp. l. Sahara. The brine should boil, cool, after which you can fill them with jars of garlic, to the brim.
7. Leave the jars to cool to room temperature, and then close them with lids.

Enjoy the taste and feel the benefits of pickled garlic, but do not forget that even with a thermally processed product, it is better not to overdo it.

How to pickle garlic for the winter: video

Garlic: photo

Caring housewives spend many summer evenings preparing jams and salads, but not everyone makes pickled garlic as a preparation for the cold season. It is believed that this vegetable with a pungent odor is good fresh. Nevertheless, it is added as a preservative to various pickles.

Taking a crispy pickled cucumber with a clove of garlic out of a jar in winter and tasting the latter, people are surprised to note its pleasant taste. Garlic pickling has recently become popular, and skilled women are coming up with new recipes for it.

Pickled garlic for the winter retains most of its vitamins. If we talk about the taste of a vegetable, then it becomes not as sharp and bitter as fresh. Therefore, you can eat a couple of cloves even before a working day and not be afraid that colleagues will bypass you because of an unpleasant smell - it simply will not exist. As for your festive table, any meat dish will seem tastier if you complement it with garlic from a jar.

Before pickling garlic, the hostess should know that it is better to cook this healthy vegetable until it has outgrown and gone into arrows. Young heads of garlic are also not suitable for conservation. But strong heads, which have just begun to open underground, are ideal for pickling.

It is not difficult to prepare a recipe from this vegetable for the winter and you can do it in many ways. Garlic is not only pickled, but also salted. Its heads can be placed in jars as a whole or with individual cloves, arrows can be preserved and both cold and hot marinade can be used for blanks. Each housewife has her own favorite way of processing this product, but for this she should try as many recipes as possible.

How to marinate whole

The easiest way to pickle garlic heads, without disassembling them into cloves. To do this, you need to find spices such as black pepper and cloves among your kitchen supplies. Next, measure out 2 liters of water, 20 g of table vinegar, 7 tbsp. salt. The main ingredient in the recipe for pickling garlic heads will be this vegetable itself in the amount of 2 kg. Its heads will need to be washed from the ground, and the husks removed so carefully that the heads do not fall apart. Then the garlic will need to be placed in sterilized jars, pouring 10 peppercorns and 4 cloves on their bottom. Everything is poured with boiled water and left for 24 hours.

After this time, the heads with spices are poured with new boiling water and wait until the water cools down. The liquid is poured into a saucepan and put on fire, boiling, salt and sugar are added to it, then vinegar. Everything is mixed well and after a few minutes jars are poured with ready-made marinade for garlic. Next, the standard procedure for rolling up covers, wrapping blanks with warm clothes or a blanket is carried out. After the marinade has cooled, the jars are placed in the basement or cellar. After completing all the steps, you can get delicious garlic pickled heads, like in the market.

How to give garlic a "royal" taste

If you like to surprise your guests, you can invite them to try the Armenian way of preserving a healthy vegetable. Although you will have to tinker with this dish for about 2 months, pickled garlic in Armenian style will please everyone with an unusual “royal” taste. To prepare such a dish, you will need 1 kg of garlic. The marinade will consist of 8-9 black peppercorns, 4 allspice peas, 2 clove buds, salt and sugar 45 g each, 100 g grape vinegar, 1 liter of water and a partition from 3 walnuts.

By the end of cooking, you will need to get 1 liter of natural grape juice. The Armenian recipe for pickled garlic heads is as follows:

1. The vegetable is dug out of the garden and, together with the tops and roots, is dried in the shade for about a crescent.
2. After the tops are cut, leaving 1 cm of the cutting, the root rosette is removed.
3. Unwashed heads are placed in an oak barrel and poured with cold water for 24 hours.
4. Remove the husks from the heads and wash them in turn in 3 waters.
5. Pure garlic is tightly packed in glass jars and poured for a day with cold brine, consisting of 45 g of salt and 1 liter of water.
6. Over the next 21 days, once a day, the brine is drained from the jars and the salted garlic is poured with new one.
7. On the 22nd day, a marinade is prepared, consisting not only of water and salt, but spices with vinegar are added there.
8. Before marinating the garlic, the hot mixture is cooled, the brine is poured out of the jar for the last time, replacing it with the cooled marinade. The neck of the jar is tied with a napkin and garlic is forgotten for 15 days.
9. After half a month, the marinade is poured into a glass or ceramic container and put in the refrigerator.
10. Instead, natural juice is poured into jars for 1 week (white grapes are better).
11. After 7 days, the juice is drained, and the jar is filled with marinade from the refrigerator.

After 5 days, you can try the recipe for pickled garlic heads and enjoy its wonderful taste.

How to make blanks with cloves and arrows of garlic

If you don't want to mess around with a vegetable for so long, you can try the Garlic Quick Cooking Method. For him, you need to take 4 heads and disassemble them into cloves. All slices are poured over with boiling water, and then a marinade is prepared from 1 liter of water, 50 g of salt and 50 g of sugar. Boil it for 2 minutes and, having cooled a little, add 100 g of vinegar. Garlic cloves are placed in ready-made sterilized jars, poured with marinade and rolled up. The vegetable pickled with cloves is ready to eat.

White cloves can turn pink and take on an unusual flavor if you cook beetroot pickled garlic. For this recipe, you will need to make beetroot juice. Grate 300 g of peeled beets, add 20 ml of water to it, mix. Take a clean gauze folded in several layers and squeeze the juice through it.

Now take care of the main component of the workpiece. Disassemble 8 of its heads into cloves, remove the husk. Blanch for a couple of minutes in boiling water, then plunge into cold water. Put the cooled vegetable in a sterilized jar. Next, a marinade is made for the garlic-beet billet. It consists of 50 ml of vinegar, 50 g of salt and 50 g of sugar. 0.5 l of water is mixed with beetroot juice and brought to a boil, salt and sugar, vinegar are added, mixed. Pour into jars with garlic, roll them up. To make pickled garlic cloves a beautiful pink color, wait a week and then try it.

Not only canned garlic bulbs have an excellent taste, but also its young arrows, which begin to grow in the month of July. At this time, they are collected, washed and cut into pieces 4-5 cm long, then scalded with boiling water. To prepare 300 g of pickled garlic arrows, you will need 1 glass of water and vinegar, 3 tbsp. salt, 1.5 tbsp. sugar, 10 g ground black pepper, 3 g cinnamon and 3 bay leaves. Marinade is made from these components, vinegar and spices are added at the end of cooking. The arrows are placed in jars, filled with brine and rolled up. After 20 days, pickled garlic arrows are ready to eat.

About salting a healthy vegetable

Garlic, like other vegetables, can be salted. If you're itching to try a new dish, a quick lightly salted garlic recipe is the way to go. To prepare a 3 liter jar of blanks, you will need 1 kg of a healthy vegetable, 1 liter of water, 6 black peppercorns, 80 g of salt, 3 currant leaves and 1 horseradish, 3 dill umbrellas. Each head of garlic is peeled and disassembled into cloves. Then the brine is prepared: salt dissolves in warm water. Greens with spices are placed in a jar, slices on them. Next, you should pour everything with brine, cover the neck of the jar with gauze and leave the workpiece at room temperature for 4 days.

Such an easy pickling recipe is also interesting. For it, you will need 1 kg of peeled garlic and 300 g of salt, as well as small jars of mayonnaise with a capacity of 200 g. The vegetable, disassembled into slices, can be finely chopped with a knife or grated on a coarse grater. Another option is to pass the vegetable through a garlic press (garlic press), then you will not need to peel the slices, as the husk will remain in the press. The garlic mass obtained in any way is mixed with salt and laid out in jars. Close them with lids and store in the refrigerator. A vegetable salted according to this recipe can be easily added to both the first and second courses, as well as to a cold appetizer.

Many housewives prefer to use whole garlic bulbs for salting, since in this form it is more useful: it retains many of its vitamins, and the taste is almost the same as a fresh vegetable. Before salting the garlic heads, the husks and roots are removed from them. A layer of salt is poured at the bottom of a glass jar, a row of garlic bulbs is laid on it. Sprinkle the vegetables with salt, then put the second row of heads, which are again covered with salt. In this way, the entire jar is filled, and each head of garlic should come into contact with a layer of salt from above and below. Then the workpiece will need to be closed with a lid and put in a cold place until autumn. For salting, you will need 300 g of salt per 100 g of onions.

About cooking a soaked vegetable

You can try the recipe for pickled garlic. For harvesting, 900 g of the vegetable is peeled, the heads are washed and soaked in a bowl with warm water for an hour. After the garlic is placed in a sterilized jar, cherry and currant leaves, dried dill are added to taste. Next, a marinade is prepared from 1 liter of water, 40 g of salt and 40 ml of vinegar. Bulbs are poured into them and, having covered the jar with gauze, left at a temperature of 15 ° C for 5 days. After that, you can serve the vegetable to the table. If you want to keep pickled garlic until winter, close the jar with a lid and put it in the refrigerator.

It is good when a delicious spicy vegetable can be tasted at any time of the year. Marinate, salt, soak the garlic. It will not only serve as a great addition to other dishes on your table, its constant use will strengthen your immunity, save you from infections and colds.