Home Roses Pickled garlic: canning both roots and tops. Pickled garlic - recipes for the winter

Roses

Pickled garlic: canning both roots and tops. Pickled garlic - recipes for the winter

Pickled garlic is very tasty, aromatic and healthy!

Such a preparation is perfect for dinner, and also protects against viruses and protects immunity.

She demands minimal amount ingredients are simple and easy to do.

So how do you marinate garlic at home?

Pickled garlic - general cooking principles

Whichever recipe is chosen, the harvest is made only from juicy and undamaged garlic. It is better not to use spoiled, but trimmed cloves, since the decay process has already begun anyway. And even if the workpiece is stored well, it may turn out to be tasteless.

What can be pickled:

Heads;

Peeled lobules;

Unpeeled lobules;

Arrows with and without seed capsule.

The marinade is prepared in a standard way, salt and vinegar must be added to it. Basically, products are poured with a boiling solution. Banks for the blank must be processed. Most often, containers are sterilized, less often they are simply washed with soda or household soap. It is also advisable to process the lids so that the appetizer will certainly be preserved.

Recipe 1: Pickled garlic heads: the easy way

For pickling, it is better to use dense and juicy young heads. The upper skin must be removed and left thin. Trim the tail, but you can for beauty and leave a few centimeters.

Ingredients

0.5 kg of garlic;

1 liter of water;

1 tsp salt;

0.25 l of vinegar 6%.

Preparation

1. We put the garlic in sterile jars. Add salt and vinegar. If small containers are used, then evenly distribute between them.

2. Fill the contents of the cans with boiling water.

3. We take sterile lids and roll up the cans. But you can just close it with nylon caps, but in this case, the workpiece should not be stored for more than 3-4 months.

4. Shake several times to dissolve the salt faster.

5. Once the cans are completely cool, they can be taken to the basement.

Recipe 2: How to pickle garlic at home with cloves

Marinating the garlic with the cloves takes longer as they need to be peeled beforehand. The process is long and not everyone likes to engage in such a procedure. The number of cloves is arbitrary, how many will fit into the jars. But the proportions for filling must be strictly observed.

Ingredients

Litere of water;

100 ml of 9% vinegar;

60 grams of sugar;

50 grams of salt;

5-10 peppercorns;

0.5 tsp dill seeds.

Preparation

1. We prepare the main product. We clean the teeth, rinse and dry them dry. We lay out in prepared jars.

2. Add dill seeds, scatter allspice peas.

3. Add salt and sugar to the water, put on the stove and boil for three minutes.

4. Then pour vinegar into the marinade, mix, let it boil and immediately remove from heat and pour it into filled jars. The liquid must completely cover the food.

5. Close with lids, roll up and put away for storage. It will be possible to try the workpiece no earlier than two weeks later.

Recipe 3: Pickled garlic: arrows for wild garlic

Garlic Green Arrows are another great product for flavored preserves. Pickled, they turn out to be very tasty and resemble wild garlic. It is very important to have time to collect the arrows while they are tender and juicy.

Ingredients

60-70 shooters;

2.5 tablespoons of salt;

4 peppercorns;

2 carnation stars;

40 ml vinegar 9%.

Preparation

1. We wash and dry the arrows. We take large scissors and cut the seed box.

2. The hands can be marinated whole, but it will be difficult to put them in small jars. Can be cut into pieces of 5-8 centimeters.

3. We put the prepared arrows in sterile jars.

4. Scatter spices evenly and sprinkle with salt

5. Fill with boiling water, add vinegar and immediately roll up.

6. Turn the jar over to check for leaks. Then we cool it down and forget about it for 2-3 months.

Recipe 4: How to pickle garlic at home with beets

Marinating with beets produces a very beautiful, pink garlic. The root vegetable practically does not affect the taste. But it can also be used in food or added to various dishes. Pickled beets have an unusual but pleasant taste.

Ingredients

0.6 kg of garlic;

0.2 kg of beets;

1 spoonful of salt;

1 spoon of sugar;

50 ml vinegar 9%;

Spices, herbs.

Preparation

1. Boil water. We lower the heads of garlic into it, from which the top skin has been removed. We take it out after 2 minutes.

2. Wash the beets, peel and cut into thin slices.

3. Put spices in sterile jars. It can be peppercorns, laurel, coriander and any others. You can put a sprig of parsley or dill, cherry or currant leaves. In general, complete freedom of action. But don't add too much spice.

4. Now we put the prepared heads of garlic, and put slices of beets into the voids. Since they are cut thinly, they bend easily and penetrate even small crevices. We put all the products.

5. Boil salt in 800 ml of water, add sugar, pour in vinegar at the end.

6. Fill the beets with the heads of garlic with marinade, roll them up with a key or simply close them with nylon caps. The workpiece will be ready in 3 weeks.

Recipe 5: Pickled garlic with honey and sour cream

This option for pickling the cloves is not intended for storage. An appetizer is prepared in just 2 days and is great for dinner. And if you grind it with a blender, you get a wonderful sauce for dumplings, meat or fish. You can also always play with the types and amounts of spices.

Ingredients

120 ml sour cream;

4 heads of garlic;

50 ml lemon juice;

0.5 tsp salt;

2 tablespoons of honey;

Black pepper.

Preparation

1. Scald the garlic with boiling water, then cool it in running water and clean the cloves.

2. Mix honey with lemon juice and sour cream. If the honey is candied, then you need to melt it in advance.

3. Add salt and black pepper. Adjust the pungency to your taste.

4. Fill the peeled wedges with the resulting sauce and place on the stove. We boil for three minutes for a very small fire... The mass should not flop and lose moisture.

5. Transfer to a jar, cool and put in the refrigerator for two days. And the fragrant preparation will be ready!

Recipe 6: How to pickle garlic at home with honey for the winter

A special feature of this piece of pickled garlic is its special filling. Rich taste and the flavor of the brine is given by honey and Apple vinegar... The amount of garlic is arbitrary, put as much as will fit in the jar.

Ingredients

1 spoon of honey;

Litere of water;

100 ml apple cider vinegar;

2 tablespoons sugar;

1.5 tablespoons of salt;

Coriander, allspice.

Preparation

1. Peel the cloves of garlic, scatter them over half liter jars. A liter of marinade should be enough for five pieces. But in many respects, the consumption depends on the size of the teeth and the density of the styling.

2. Lay out the peppercorns and coriander, you can add other spices.

3. Boil water. Put salt with honey and sugar, vinegar in a minute.

4. Fill the prepared slices with marinade, roll up and wait a month to try an unusual and very aromatic appetizer. You can not lower the banks into the basement, they are remarkably stored even when room temperature.

Recipe 7: Pickled Garlic "Quick"

This snack can be consumed after 3 days. But you can leave it for a longer period. It is prepared from peeled slices, very simple and quick. The amount of all spices except sugar, salt and vinegar can be arbitrary.

Ingredients

Coarse salt;

Bay leaf;

Carnation;

Coriander kernels;

Preparation

1. Clean the teeth, cut off the spouts, rinse and dry.

2. We also wash the greens and dry them. You can use parsley, dill, basil, and any other herb. Or make a harvest without it with a pure garlic aroma.

3. We put all spices and herbs in sterile 0.5 l jars.

4. Top up with peeled slices.

5. Add to each jar one tablespoon of sugar and a teaspoon of salt.

6. Fill with boiling water and add 2 tablespoons of vinegar 9%.

7. Close, let cool completely and put away in a dark but warm place. If removed in the cold, the marinating process will take longer.

8. Can be rolled up with sterile lids and stored in the basement. But then you need to pay special attention to the cleanliness of the ingredients and the sterility of the dishes so that the workpiece stands without problems.

Recipe 8: How to pickle garlic at home with horseradish

From garlic and horseradish, a vigorous snack is obtained, which is wonderfully stored until spring, even under nylon lids. The procurement is made with wine vinegar, but it can also be replaced with apple cider or table vinegar. Whole young heads are marinated.

Ingredients

2 kg of garlic;

200 grams of horseradish root;

2 chili pods;

2 carnation stars;

Litere of water;

50 grams of sugar;

40 grams of salt;

400 ml wine vinegar.

Preparation

1. Put the heads of garlic in a large saucepan or basin and pour boiling water over them. We soak for two minutes, then drain and pour cold water.

2. Remove the top skin, cut off the tails and the top.

3. Cut hot peppers into thin rings, discard the tails, leave the seeds, they do not interfere.

4. Horseradish roots must be peeled and cut into thin slices. You can just use a cabbage shredder and cut.

5. Put garlic with horseradish and pepper in jars. We throw the carnation.

6. Boil water with the addition of sugar, salt and wine vinegar. You do not need to boil for a long time.

7. Pour the blanks with hot marinade, close and leave to cool in the warmth.

8. We put it in a cool room and keep it for 50 days. But you can try the preparation earlier if you don't have enough patience.

To easily peel the cloves of garlic, soak it in cold water for 2 hours. The husk will soften and come off easily. The same technique will prevent the cloves from darkening.

For pickling, it is better to use small jars, the volume of which does not exceed 0.5 liters. The appetizer is spicy enough, not used in large quantities, and large containers will be inconvenient.

Garlic pickled with cloves cooks faster and is more convenient to eat. But the whole heads look nice and impressive on the table. It is better to pickle both whole and in slices, and then see which option will take root better in your home.

Imported garlic and simply purchased garlic often darkens, turns blue when pickled. This is often due to the addition of fertilizer during cultivation. The best and most successful blanks are obtained from home vegetable grown in his garden.

To make pink garlic, you don't need to marinate it with beets. You can simply replace some of the water in the marinade with beet juice. Moreover, you can add a small part or even half. The more, the richer the workpiece will be.

Garlic is a vegetable popular both on its own and as an ingredient in dishes of many nations. Today we have prepared for you a selection of the best proven recipes for pickled garlic for the winter - lick your fingers!

The wide range of properties of garlic determines its use in cooking and medicine. This is due to:

the content of vitamins and minerals;
regulation water balance in organism;
improving the condition of the mucous membranes;
natural antibiotic and detox properties;
improving the intestinal microflora;
strengthening the immune system.

As a leader in useful qualities, garlic takes permanent place in food: in preparations, salads, sauces and gravies with meat.

Harvesting garlic - pickling and pickling are cooking methods that can solve two problems:

the intensity of the smell after consumption decreases;
storage option - garlic does not dry out and does not deteriorate.

Home preserving garlic is a simple and inexpensive process. With consistent adherence to the recipe, a product of universal application is obtained.

Dots - an instant snack

One of the most simple recipes harvesting garlic - pickling with cloves. The proposed method is good in that the ready-made appetizer will be ready on the third day.

To prepare two half-liter jars, you will need the following ingredients:

garlic - 1.2 kg;
salt - 1 tbsp. a spoon with a slide;
sugar - 2 tbsp. spoons;
vinegar - 2 tbsp. spoons;
water - 350 ml;
medium chili pepper - 1 pc;
herbs, spices - to taste.

The garlic is thoroughly washed, then blanched, peeled and washed again.

Jars and lids are sterilized and dried. Prepared cloves, along with chopped chili rings and other ingredients, are placed in jars.

To prepare the marinade pouring, boil water in a saucepan, add sugar and salt, after boiling - vinegar. Let it boil for a minute and pour the finished marinade into the jars. The jars are closed with lids, cooled and put into the refrigerator.

Pickled garlic is ready in 2-3 days.

Without sterilization

When harvesting pickled garlic for the winter, it should be borne in mind that it itself has disinfecting properties. This makes it possible to use a universal recipe - canning without sterilization.

Using this method of preparation as a basis, you can diversify the recipes according to personal preferences.

Training

The garlic is peeled from the husk, leaving the last "dress". Divide the heads of garlic into cloves and put them in clean jars. Favorite spices are added to taste. It can be:

spices;
Carnation;
cinnamon;
different types of peppers;
Bay leaf.

Preparation

Prepared jars of garlic are poured with boiling water and left for 10-15 minutes. At this time, prepare the main fill. To prepare a 1 liter marinade you will need:

salt - 2 tbsp. spoons;
sugar - 1.5 tbsp. spoons;
acetic acid - 2 tbsp. lodges.

The water is brought to a boil with salt and sugar. After boiling, vinegar is introduced, poured ready-made cans and roll up. The pickled garlic is wrapped and allowed to cool. Then put away for storage in a cool place.

The oil has a mild and piquant taste

For harvesting pickled garlic for the winter, marinades are used with the addition of sometimes unusual ingredients - honey, oil, wine, juice and even onion peel... Garlic cooked in oil has an unusually mild and spicy taste.

To harvest garlic in oil for the winter, at the rate of 3 cans of 0.5 liters, you will need:

garlic - 1kg;
vegetable oil- 500-600 ml;
carnation - 3 buds;
black peppercorns - 30 pcs.;
bay leaf - 3 pcs.

Also, you can add various seasonings to your liking: ginger, thyme, rosemary.

Garlic is washed and completely peeled from the scales. Blanch to facilitate cleaning. Examine, excluding rotten or tainted places.

Banks are washed, sterilized, and lids are boiled. The sterility of the containers is very important in this recipe.

Clean cloves are placed in prepared jars "up to the shoulders", shifting with spices. Refined vegetable oil (ideally olive oil) is poured into jars and covered with lids, placed in a pot of water.

Bring to a boil and simmer for 8-10 minutes. The cans are carefully removed and the lids are tightly rolled up. It is advisable to shake the jars for several days so that the ingredients are evenly distributed.

Pickled with whole heads

It is common knowledge that garlic retains its best qualities for any kind of preparation. And pickled garlic with whole heads is a wonderful healthy snack, which also decorates the table.

medium-sized garlic - 10 pcs;
allspice peas - 8 pcs;
ground black pepper - 0.5 tsp;
bay leaf - 2-3 pcs;
parsley - 3-4 branches;
coarse salt - 40 g;
sugar - 50 g;
water - 250 ml;
vinegar 9% - 180-200 ml.

For the convenience of removing the upper scales, the garlic is poured with boiling water for two minutes, and then immediately transferred to cold water. Then they are cleaned, be sure to leave the last scales. This will prevent the cloves from disintegrating and the garlic will remain intact.

Banks and lids are washed in soda solution... After that, the jars are sterilized, the lids are boiled.

Preparation

Garlic is placed in a jar, shifting with parsley and bay leaves.

Black and allspice, sugar and salt are added to a pot of water. After boiling, pour in vinegar and bring to a boil again.

Ready marinade is poured hot into jars. Cover the jars of pickled garlic with clean lids and sterilized in a pot of hot water:

0.5 l - 5-6 minutes;
1 l - 8-10 minutes

After the specified time has elapsed, the sterilized workpieces are removed and rolled up. Cool at room temperature, wrapped in a blanket. Store in a cool, dark place.

Video recipe. Pickled garlic in 3 days!

With beet juice

To prepare pickled garlic with beet juice, garlic heads or cloves, previously peeled from the top husk and washed, are placed in clean jars (one and one and a half liter jars are most suitable).

Training

Prepared garlic is poured with brine: for 1 liter of water 6 tbsp. tablespoons of salt, cover, and leave at room temperature for a month. After the time has elapsed, the brine is drained, and the garlic is washed repeatedly in cold water.

Marinade

To prepare the marinade filling you will need:

1 glass of water;
1.5 cups fresh beet juice
1 tbsp. a spoonful of sugar;
1 tbsp. a spoonful of salt;
1.5 cups 9% vinegar.

Preparation

The water with salt and sugar is brought to a boil, then beet juice and vinegar are added. As soon as the marinade boils again, remove from heat and pour into jars of garlic.

Banks are closed with lids and, after cooling, are placed in a cool place - a cellar, a refrigerator. Garlic is ready for use in 3 weeks.

Video recipe:

Bon Appetit!

Vegetables

Description

Pickled garlic with cloves- it is not only a vegetable that gives a special piquancy to dishes, pickled garlic is an excellent independent snack. Garlic cloves cooked over this photo recipe, can be eaten as a separate snack. Believe me, this is actually very tasty and it is simply impossible to repeat it with other vegetables!

Today we offer a recipe for pickled garlic cloves fast food. In it we will tell you in detail how to make pickled garlic at home with your own hands.... Moreover, from the instructions below with a photo, you will gain information not only on how to marinate it correctly, but also how to preserve garlic in this form for the winter without sterilization.

For pickling, it is best to use Moskal garlic. This type of vegetable is ideal for this preparation. Of course, you can use other varieties of garlic to prepare a harvest for the winter, but in no case marinate large Chinese. It is this variety that is categorically not suitable in our case. Chinese garlic cloves after pickling come out bitter, sour and disgusting in taste. In order for the garlic preparation to look very beautiful outwardly, you can use beets. It is enough to add a small piece of beets to a jar of garlic so that the garlic cloves take on its beautiful burgundy color. In this color, garlic will look much more appetizing.

Caring housewives spend many summer evenings making jams and salads, but not everyone does pickled garlic as a preparation for the cold season. This pungent-smelling vegetable is said to be good fresh. Nevertheless, it is added as a preservative to various pickles.

Taking out crispy from the jar in winter pickle with a clove of garlic and having tasted the latter, people are surprised to note its pleasant taste. Marinating garlic in Lately becomes popular, and skilled women come up with new recipes for it.

Pickled garlic retains most of its vitamins for the winter. 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 work day and not be afraid that colleagues will bypass you because of bad smell- it just won't be. As for your festive table, then any meat dish will taste better if you add garlic from a jar to it.

Before pickling garlic, the hostess should know that it is better to cook this healthy vegetable before it is overgrown and goes into the arrows. Young heads of garlic are also not suitable for preservation. But the 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 different ways... Garlic is not only pickled, but also salted. Its heads can be placed in jars as a whole or in separate cloves, the arrows can be preserved and used for both cold and hot marinade 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 pickle whole

The easiest way is to pickle the garlic with the heads, without taking them apart 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 with heads will be this vegetable itself in the amount of 2 kg. Its heads will need to be rinsed from the ground, and the husks must be removed so carefully so 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 the bottom. Everything is flooded 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. Mix everything well and after a few minutes the ready-made garlic marinade is poured over the jars. Next, the standard procedure of rolling up the lids, wrapping the 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 a delicious garlic, pickled with heads, like in the market.

How to give garlic a "royal" taste

If you like to surprise your guests, then you can invite them to try the Armenian way of canning. healthy vegetable... Although you will have to tinker with this dish for about 2 months, marinated garlic in Armenian will delight everyone with an extraordinary "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, 45 g each salt and sugar, 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:

The vegetable is dug from the garden bed and, together with the tops and roots, are dried in the shade for about a crescent.
After the tops are cut off, leaving 1 cm of the cutting, the root rosette is removed.
Unwashed heads are placed in an oak barrel and poured for 24 hours cold water.
The husks are removed from the heads and washed in turn in 3 waters.
Pure garlic is tightly placed in glass jars and poured over for a day with cold brine, consisting of 45 g of salt and 1 liter of water.
Over the next 21 days, the brine is drained from the cans once a day and salted garlic is poured with new ones.
On day 22, a marinade is prepared, consisting not only of water and salt, but spices with vinegar are added there.
Cool the hot mixture before pickling the garlic, brine last time poured out of the jar, replacing it with a cooled marinade. The neck of the jar is tied with a napkin and the garlic is forgotten for 15 days.
After half a month, the marinade is poured into a glass or ceramic container and put in the refrigerator.
Instead, they pour into jars for 1 week natural juice (better fit white grapes).
After 7 days, the juice is drained, and the jar is filled with marinade from the refrigerator.

After 5 days, you can taste 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 the vegetable for that long, you can try the quick-cooking method of garlic. For it, 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, after cooling a little, add 100 g of vinegar. Garlic cloves are placed in ready-made sterilized jars, poured with marinade and rolled up. The vegetable marinated with cloves is ready to eat.

White cloves may turn pink and taste unusual if you cook pickled garlic with beets. 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 cheesecloth folded in several layers and squeeze the juice through it.

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

Not only canned garlic bulbs have 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 of black pepper, 3 g of 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, poured with brine and rolled up. After 20 days, the pickled garlic arrows are ready to eat.

About salting a healthy vegetable

Garlic, like other vegetables, can be salted. If you are anxious to try a new dish sooner, then quick recipe lightly salted garlic... To prepare a 3 liter jar of blank, you will need 1 kg of a useful 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: in warm water the salt dissolves. Greens with spices are placed in a jar, with slices on them. Next, you should fill everything with brine, cover the neck of the jar with gauze and leave the blank at room temperature for 4 days.

Interesting and so easy recipe salting. 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 cloves, as the husk will remain in the press. The garlic mass obtained in any way is mixed with salt and laid out in jars. Cover 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 dishes, as well as to a cold appetizer.

Many housewives prefer to use whole garlic bulbs for pickling, since in this form it is more useful: it retains many of its vitamins, and its taste is almost the same as fresh vegetable... Before salt the garlic with the heads, the husks and roots are removed from them. A layer of salt is poured onto the bottom of a glass jar, and a row of garlic bulbs is placed 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 must come into contact with a layer of salt from above and below. Then the workpiece will need to be closed with a lid and placed in a cold place until autumn. For pickling, you need 300 g of salt per 100 g of onions.

About cooking a soaked vegetable

You can try the recipe for soaked garlic. For harvesting, 900 g of vegetable is peeled from the husk, the heads are washed and soaked in a bowl with warm water In one hour. After the garlic is placed in a sterilized jar, add cherry and currant leaves, dried dill. Next, a marinade is prepared from 1 liter of water, 40 g of salt and 40 ml of vinegar. They are poured on the bulbs and, covering the jar with gauze cloth, 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 the pickled garlic until winter, close the jar with a lid and put it in the refrigerator.

It's good when a delicious spicy vegetable can be tasted at any time of the year. Pickle, salt, soak the garlic. Not only will it serve as an excellent addition to other dishes on your table, its constant use will strengthen your immunity, save you from infections and colds.

Homemade pickled garlic is a rare snack for meat dishes, jellied meat, borscht. The recipes that I offer are quick and not complicated and will take very little time. In combination with various spices and spices, the taste of the vegetable will become softer, not as hot as the fresh one. Plus, you don't get the bad breath that makes many people reject a healthy vegetable. If you want to eat garlic, and so that you don't have anything for it, make a pickled preparation for the winter. The teeth will lose their "evil" aroma, but beneficial features will remain completely.

Garlic is harvested, peeled, cloves and whole heads.

What can be added to the marinade:

Hops-suneli seasoning, sweet and bitter peppers of any kind, bay leaf, soy sauce, dill, currant leaves. Many people prefer the market version, with beets.

You can independently diversify each of the proposed recipes with additives and get different taste marinade.

How to quickly pickle garlic with cloves

In front of you classic recipe cooking tasty preparation... For marinating speed, disassemble the head into cloves.

For the marinade:

Water is a glass.
Salt - table, no slide, spoon.
Sugar - 2 tablespoons.

Quick pickle recipe:

To clean the head quickly, scald it, then immediately rinse it with cold water. After manipulation, it will not be difficult to disassemble into cloves.
Place the cloves tightly in a jar (I recommend using small ones).
Cook the marinade: add the spices for the marinade to the boiling water, when it boils again and the salt and sugar dissolve, pour in the vinegar.
Turn off the heat immediately, pour the contents of the jars on top.
Leave on the table, covered with a towel.
When the workpiece has cooled, move it to the cold (cover with a napkin, but it's too early to close the lids, the garlic should ripen).
After a week, the cloves will be ready. Close with nylon caps and leave in a cool place. I noticed that the longer it costs, the tastier the pickled garlic.

Recipe for pickling with cloves for the winter

Another quick recipe for pickling cloves. You will get delicious crunchy garlic cloves.

Would need:

Garlic - 500 gr.

For the marinade:

Water - 100 ml.
Vinegar - 100 ml.
Hops-suneli - 2 small spoons.
Bay leaf - 3 pcs.
Peppercorns - 4 pcs.
Salt - 10 gr.
Sugar - 30 gr.

Preparation:

Cook the marinade using the spices from the ingredients list. Cool it down.
In a separate saucepan, boil salted water, pour the cloves into it.
After 3 minutes, catch, and pour over with cold water.
Fill a jar with cloves and cover with cooled marinade.
Cover the jars with paper or tissue. Wait 4 days, then start testing.

Pickled garlic with beets - a recipe like in the market

Walking past cans of garlic in pink beet marinade in the market is incredibly difficult. Why not find out the recipe and make a couple of jars for the winter at home? Hold, harvest and have fun. Make whole heads as they sell on the market.

Take:

Garlic - kilogram.
Large beets - 1-2 pcs.
Water - 2 glasses.
Table vinegar - 2 large spoons.
Salt - 2 large spoons.
Sugar is a spoon.
Dill umbrellas.

How to pickle garlic with beetroot heads:

I advise you to take not large garlic heads, they will marinate faster. Place them in a saucepan, peeling off unnecessary husks from above. Pour boiling water over for 10 minutes.
After a specified time, drain the liquid, put from a colander into a saucepan. Cool the heads.
It is more convenient to make homemade preparations in a saucepan, but it can also be done in jars or containers, preferably small at once, for a couple of servings.
Add dill to the garlic.
Peel and chop the beets. Transfer the heads.
Cook the marinade by boiling water and adding spices. Pour the vinegar when the water boils.
Cool the marinade, pour into a container. Close the lid and forget for 10-14 days. Train your will, although it is very difficult.
The marinade will begin to ferment, if there is a lot of foam, remove it. After the end of the fermentation process, the garlic can be tasted. From the saucepan, if pickled in it, transfer the pickled garlic to the jars. Find a cool place for storage.

We marinate in Georgian with whole heads

You will need:

Garlic heads - 1 kg.
Salt - 4 tablespoons.
Granulated sugar - 5 tablespoons.
Tarhun.
Vinegar - 400 ml.
Water - 400 ml.

How to do:

Take young garlic, peel a little of the husk, but not completely, so that the cloves do not disintegrate.
Scald, spread and sprinkle generously with salt while hot. Do not be afraid to oversalt, the extra vegetable does not take.
Put the cooled heads in a large jar in layers.
The first is the layer of heads, then tarragon. Fill the jar to the top.
Dilute vinegar with cold water, pour into a container.
Cover the neck with gauze or tissue. Leave to marinate for 1-2 weeks.

Korean style pickled garlic

Another dish that you cannot pass by in the market is Korean version garlic snacks. For harvesting, ripe garlic is taken, but young garlic is preferable, it has a less strong smell.

Tip: A gourmet marinade makes a wonderful garlic-flavored sauce. It can be used separately from garlic by keeping it in a jar. It will be used for dressing salads and for meat.

Garlic cloves, unpeeled - 1 kg.
Vinegar 9% - cup (200-230 ml.).
Soy sauce - 4 cups (800 ml)
Seasoning for korean carrots- optional.
Chili peppers, onions, carrots - also based on desire.

Step by step recipe:

Do not brush your teeth, do it, if you want, before eating.
Fold into a jar, fill it with cold water. After 30 minutes, drain the water and measure the volume. Write down, so as not to forget, we will need the number when we start filling the canned food with soy sauce.
After draining the liquid, pour in the vinegar. If teeth remain on the surface, add water.
Cover with a napkin, put in a dark place for 7 days. Look periodically, if the vinegar level is below the level of the garlic, add some vinegar, or press down with pressure.
After a week, boil soy sauce for 10 minutes (remember, we measured its amount) with spices as desired.
At this stage, carrots, onions and hot peppers cut into rings.
Pour the hot sauce into the jar, 1/3 full.
Cool the sauce to make the cloves crisp.
Drain the vinegar and add the sauce instead.
Save the vinegar, I wrote above, it will come in handy for dressing salads and cooking meat.
Close the jars with lids and keep in the cold for 3 weeks. The garlic will be ready a little earlier, but it’s better to wait.