Garlic preparations for the winter

Garlic is difficult to keep fresh. To prevent the harvest from being lost, the spicy vegetable can be pickled, either with whole heads or cloves. There are many variations of garlic preservation. The technique is not tricky and does not require special skills or special components. The result is an excellent snack with a spicy aroma, taste and a range of useful substances.

The content of the article:
1. Positive and negative effects of garlic on the body

Positive and negative effects of garlic on the body

The fresh plant contains many vitamins and substances necessary to strengthen the body. After preservation, garlic does not lose its value, most of the beneficial elements are retained, and the vegetable itself becomes softer. Why is garlic so beneficial?

The spicy vegetable has an antimicrobial effect on the body due to the presence of sulfides and phytoncides.
Garlic is one of the leaders in the content of ascorbic acid (vitamin C), so during the cold season, the vegetable is an excellent way to strengthen the immune system and protect against viral infections. Pickled garlic has a mucolytic effect and removes phlegm.
In high doses, garlic contains iodine, which is necessary for problems with the thyroid gland.
The plant is considered a natural antioxidant.
A high concentration of calcium helps strengthen bones and vessel walls. Promotes blood clotting.
The spicy vegetable is rich in potassium, which is important for the proper functioning of the heart, kidneys and intestines.
100 grams of pickled garlic contains the average daily requirement of chlorine. The substance is involved in the process of fat breakdown, improves digestion, has a beneficial effect on liver function and assists in the formation of blood plasma.

Garlic can have a negative effect when consumed in large quantities. Negative symptoms that appear in this case include:

decreased attention;
lethargy;
wave-like pain in the head.

Method of preserving vegetables at home

The canning process itself is completely no different from pickling other products. The base of the marinade is table salt, table vinegar 9% and sugar. To create an unusual aroma and give a more refined taste, it is permissible to add herbs and spices, fresh or dry herbs, chili or bell pepper to the brine.

Before canning, garlic requires preparation, which depends on the recipe used - completely peel and break into cloves or leave whole heads, having first removed the top layer. After this, the finished product is placed in glass containers and filled with boiling brine. Then they are rolled up with iron or covered with sealed nylon lids.

Pickled garlic recipe

For preservation, take whole, unspoiled spicy vegetables. In accordance with the recipe, the prepared garlic is placed in cylinders. When served, the canned vegetable can be an independent snack or part of more complex dishes, such as salads. The unusual taste and spicy aroma of delicious pickled garlic will definitely please your household.

This interesting recipe came to us from France. Preparing the snack will take about an hour and a half. The composition includes an oil-based brine, so the garlic will be quite high in calories (about 840 kcal per 100 grams). Provencal herbs are used as an additional component. This appetizer goes harmoniously in taste with fish, meat or cheese.

For 4 servings take:

0.5 kg. fresh garlic;
6 laurel leaves;
0.25 l. olive oils;
2 chili peppers;
0.15 l. water;
1.5 teaspoons of dry mixture of Provencal herbs;
80 ml. table vinegar;
1 tbsp each crystalline sugar and salt.

Prepare the garlic - remove the skin, rinse, break into cloves.
2 cylinders with a volume of 350 ml. sterilize. Place on the bottom the chili, previously cleared of seeds, tails and divided into 3 parts, and 3 bay leaves.
Place the garlic cloves tightly in a container. Boil water in a kettle or in a saucepan and pour boiling water over the vegetable. Let sit for 15 minutes, drain the water.
To make the brine, mix water, oil, bulk ingredients (sugar and salt), and Provençal herbs in a metal container. Boil the contents and cook for 3 minutes.
Pour 40 ml of 9 percent vinegar into each bottle, pour boiling marinade over the contents. Roll up the lids.
Place the blanks bottom down, wrapping them in a thick towel. After the seaming has cooled, put it in the cellar. The snack is ready to eat after 14 days.

You can prepare a delicious garlic appetizer in 30 minutes. The recipe will appeal to those who do not like to cook for a long time, but want to treat their family and guests with delicious food. You can serve pickled vegetables prepared this way after a few days. The number of components is designed for a 0.35 liter jar.

For 2 servings take:

500 g fresh garlic;
0.1 l. drinking water;
1 pinch each of rosemary and ground cinnamon;
0.1 l. table vinegar;
1 bay leaf;
half a chili;
30 g crystal sugar;
15 g coarse salt.

Peel and wash the garlic. Place in a container and pour boiling water over it for a minute. Drain the boiling water and rinse the vegetable under running cold water.
Cut the chili into thin rings.
Boil 0.1 liters of water in a small container. Pour in vinegar, salt, sugar, add rosemary and cinnamon, throw in bay leaf and chopped chili. Boil for no more than a minute from the moment of boiling.
Place the garlic tightly in a container. Pour in boiling brine. Close with a screw cap and put the container in a cool place for 3 days.

You can prepare a store-bought snack at home by following this recipe. The taste of pickled garlic is absolutely no different from the store-bought product. It is worth considering that the dish is high in calories - more than 850 kcal per 100 gram serving.

For 5 servings you need:

1 kg garlic;
2 laurel leaves;
200 ml of drinking water;
1.5 tbsp. l. Sahara;
200 ml table vinegar;
1 tbsp. table salt;
20 allspice peas.

Pour boiling water over the prepared garlic and remove excess skin.
Sterilize containers.
Place the garlic heads into prepared containers.
Pour vinegar, water into the pan, add sugar, salt, bay leaf and allspice. Simmer the brine over medium heat for 15 minutes.
Let the liquid cool, then pour the marinade into the jars with garlic.
Cover the jars with plastic lids and cool the contents slightly. Afterwards, send the workpieces to cool.

You will get delicious garlic if you cook it using the soaking technique. For the recipe you will need young heads of garlic - juicy and soft. A medium-calorie snack (about 400 kcal) is infused for only 5 days. It must be stored in a dark and cool place. Shelf life – 2-3 months.

For 4 servings take:

1200 g young garlic;
4 faceted glasses (0.8 l.) water;
4 dill umbrellas;
10 leaves of currant and cherry;
2 tbsp. salt;
0.4 l. table vinegar.

Remove excess peel from the spicy vegetable and wash. Place in a container and pour boiling water into it. Leave the garlic for an hour.
Pre-sterilize the jars. Place dill, currant and cherry leaves into prepared containers.
Pour water, vinegar into a separate container, add 2 tablespoons of salt and mix the ingredients. Put the brine on the fire, boil and pour into cylinders. Cover glass containers with garlic with a thick cloth.
Leave for 5 days in a room with a temperature no higher than 15 °C. After the time has passed, the snack can be eaten. It can be stored in the refrigerator for future use.

Garlic marinated with beets will decorate the table. The snack takes on a red tint and goes well with strong drinks. Canned garlic is used using this method not only as an independent food, but also as an addition to main dishes or vegetable salads.

Includes:

3 kg. garlic;
2 vinaigrette beets;
12 clove buds;
20 peppercorns (preferably black);
6 dill umbrellas;
0.3 l. table vinegar;
9 l. water;
90 g table salt;
60 g crystal sugar.

Place 6 liters in a saucepan. water and boil it over high heat.
Peel the spicy vegetable and wash the heads. Do not take it apart by the teeth.
As soon as the water boils, place the garlic in a container. Boil for a few minutes and discard in a colander. Immediately place the garlic in cold (you can keep it in the refrigerator first) water.
Wash the salad beets, remove the peel and cut into small pieces of a convenient shape.
Place dill umbrellas on the bottom of glass containers prepared in advance, and layer the spicy vegetable and beets on top.
Boil 3 liters of water, reduce heat to medium. Sugar the water, add salt, add cloves and pepper. Boil for a couple of minutes.
Put out the fire. Pour table vinegar into the brine. Stir well.
Pour the hot marinade into containers with garlic and let cool.
Can be rolled up or covered with thick silicone lids.
For half a month, the product must be kept in a dark place at a temperature of 23-25 °C. Then the pickled garlic is put in the refrigerator for 3 days. After this, it is ready to eat.

A distinctive feature of this method of preservation is its ease of preparation and a minimal set of ingredients. The recipe is ideal for novice housewives or those who do not like to cook for a long time, but are used to getting the perfect result in the end.

Components:

600 g fresh heads of garlic;
45 g salt;
250 ml. water;
0.5 l. apple cider vinegar.

Wash the garlic, remove the husks.
Place in pre-washed and sterilized small jars.
To make the brine, pour vinegar into the water and add salt. Stir until the salt crystals dissolve.
Pour the marinade into jars and roll up the lids.
The shelf life of the workpiece is 6 months in a dark place.

Canned garlic that does not require sterilization

This recipe makes an excellent snack with a sweet and sour taste with a slight spice. It fits harmoniously into complex dishes - soups, borscht, fish and meat dishes, all kinds of stews and salads. Not labor intensive to prepare.

Components:

600 g garlic;
80 g sugar;
2 dill umbrellas;
6 tablespoons vinegar 9%;
2 small bunches of parsley;
90 g salt;
4 laurel leaves;
2000 ml. water;
1 tsp ground ginger;
8 peas of black (allspice) pepper;
2 tsp dried thyme.

Peel the garlic and divide it into cloves, which must be completely peeled.
Pour boiling water over the vegetable and dry.
Place dill umbrellas in jars, and place garlic on top tightly to the top.
Boil water. Add all the spices - thyme, ginger, pepper, bay leaf. Salt and sugar. Boil for a couple of minutes.
Pour the hot marinade over the preparations. You can use the standard seaming method, or use screw-on iron lids.
Turn the sealed jars over and cover with a towel or blanket. Leave until the seaming cools down, then put it away.

Not only the plant itself, but also its shoots are eaten. An appetizer of garlic arrows is an excellent dish that is eaten by household members with a bang. There are many ways to harvest this part of the plant. This option involves the use of auxiliary components such as soy sauce and spices.

For a liter jar you need:

700 g of young shoots of garlic;
60 g table salt;
6 cloves of garlic;
40 g sugar;
0.1 l. vegetable oil;
8 teaspoons paprika;
0.1 l. soy sauce;
6 peas each of red and black pepper;
2 tablespoons vinegar;
2 teaspoons ground coriander seeds.

Wash the shoots and dry. Cut to the length of the can.
Place a frying pan on the fire and pour in vegetable oil. Place garlic shoots in hot oil and fry for 8 minutes until green.
Pour in vinegar and soy sauce. Mix.
Salt, sugar, add paprika, coriander, peppercorns, chopped garlic and paprika. Simmer for 6 minutes.
Place the workpiece in a jar, pour in the resulting brine from the frying pan.
Place the container in a pan of boiling water and sterilize for at least 10 minutes. Then roll it up and put it in a dark place for 7 days.

How to cook garlic arrows with eggs video

Preparing garlic preparations is not difficult. To make the snacks even tastier, you need to follow a few simple nuances:

You need to choose young heads of the spicy vegetable when marinating it as a whole.
“Old” garlic is suitable for preserving garlic cloves.
Before preserving garlic, no matter how it is pickled, it is better to keep it in cold water. The color of the final product will be better.
To preserve garlic, especially cloves, you should choose small jars - 0.5 l, 0.75 ml.

Pickled garlic is very tasty, aromatic and healthy!

This preparation is perfect for dinner, and also protects against viruses and protects the immune system.

It requires a minimum amount of ingredients and is simple and easy to make.

So how to pickle garlic at home?

Pickled garlic - general cooking principles

Whatever recipe is chosen, the preparation is made only from juicy and intact garlic. It is better not to use spoiled but cut cloves, since the process of rotting has already begun anyway. And even if the preparation is well stored, it may turn out tasteless.

What can be marinated:

Peeled slices;

Unpeeled slices;

Arrows with and without seed capsule.

The marinade is prepared as standard; salt and vinegar are added to it. Basically, products are poured with a boiling solution. Jars for harvesting need to be processed. Most often, containers are sterilized, less often they are simply washed with soda or laundry soap. It is also advisable to process the lids so that the snack is certainly preserved.

Recipe 1: Pickled garlic heads: an easy way

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

0.5 kg garlic;

1 liter of water;

1 tsp. salt;

0.25 l vinegar 6%.

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

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

3. Take sterile lids and roll up the jars. But you can simply close it with nylon lids, 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 jars have cooled completely, they can be taken to the basement.

Recipe 2: How to pickle garlic at home using cloves

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

100 ml 9% vinegar;

60 grams of sugar;

50 grams of salt;

5-10 peppercorns;

0.5 tsp. dill seeds

1. Prepare the main product. We clean the teeth, rinse and dry them. Place into prepared jars.

2. Sprinkle dill seeds and scatter allspice peas.

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

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

5. Close with lids, roll up and put away for storage. You will be able to try the preparation no earlier than in two weeks.

Recipe 3: Pickled garlic: wild garlic arrows

Green garlic arrows are another great product for aromatic preparations. When pickled, they turn out very tasty and resemble wild garlic. It is very important to have time to collect the arrows while they are tender and juicy.

60-70 arrows;

2.5 tablespoons of salt;

4 peppercorns;

2 carnation stars;

40 ml vinegar 9%.

1. Wash and dry the arrows. We take large scissors and cut off the seed pod.

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

3. Place the prepared arrows in sterile jars.

4. Spread the 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 and forget about it for 2-3 months.

Recipe 4: How to pickle garlic at home with beets

Marinating with beets produces very beautiful, pink garlic. The root vegetable has practically no effect on the taste. But it can also be used as food or added to various dishes. Pickled beets have an unusual but pleasant taste.

0.6 kg garlic;

0.2 kg beets;

1 spoon of salt;

1 spoon of sugar;

50 ml vinegar 9%;

Spices, herbs.

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

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

3. Place 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 put too much spices.

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

5. Boil salt in 800 ml of water, add sugar, and finally pour in vinegar.

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

Recipe 5: Pickled garlic with honey and sour cream

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

120 ml sour cream;

4 heads of garlic;

50 ml lemon juice;

0.5 tsp. salt;

2 spoons of honey;

Black pepper.

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

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

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

4. Pour the resulting sauce over the peeled slices and place on the stove. Boil for three minutes over very low heat. 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 pickled garlic preparation is its special filling. Honey and apple cider vinegar add rich taste and aroma to the brine. The amount of garlic is arbitrary, put as much as will fit in the jar.

1 spoon of honey;

100 ml apple cider vinegar;

2 tablespoons sugar;

1.5 tablespoons of salt;

Coriander, allspice.

1. Peel the garlic cloves and scatter them into half-liter jars. A liter of marinade should be enough for five pieces. But the consumption largely depends on the size of the teeth and the packing density.

2. Arrange the peppercorns and coriander; you can add other spices.

3. Boil water. Add salt, honey and sugar, then vinegar after a minute.

4. Pour marinade over the prepared slices, roll them up and wait a month to try this unusual and very aromatic appetizer. You don’t have to put the jars in the basement; they keep well at room temperature.

Recipe 7: Quick Pickled Garlic

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.

Coarse salt;

Bay leaf;

Coriander seeds;

1. We brush our teeth, cut off the noses, rinse and dry.

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

3. Place all the spices and herbs in sterile 0.5 liter jars.

4. Fill the peeled slices to the top.

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

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

7. Close, let cool completely and put in a dark but warm place. If you put it in the cold, the marinating process will be delayed.

8. You can roll them up with sterile lids and put them in the basement for storage. But then you need to pay special attention to the purity of the ingredients and the sterility of the utensils so that the workpiece can stand without problems.

Recipe 8: How to pickle garlic at home with horseradish

Garlic and horseradish make a hearty appetizer that keeps well until spring, even under nylon lids. The preparation is made with wine vinegar, but it can also be replaced with apple or table vinegar. Whole young heads are marinated.

2 kg garlic;

200 grams of horseradish root;

2 chili pods;

2 carnation stars;

50 grams of sugar;

40 grams of salt;

400 ml wine vinegar.

1. Place the heads of garlic in a large saucepan or basin and pour boiling water over them. Let sit for two minutes, then drain and add cold water.

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

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

4. Horseradish roots need to be peeled and thinly sliced. You can simply use a cabbage shredder and shred it.

5. Place garlic, horseradish and pepper in jars. Throw in a clove.

6. Boil water with the addition of sugar, salt and wine vinegar. There is no need to boil for a long time.

7. Pour hot marinade over the workpieces, close and leave to cool in a warm place.

8. Place in a cool room and leave for 50 days. But you can try the preparation earlier if you don’t have enough patience.

To easily peel the garlic cloves, soak them in cold water for 2 hours. The husk will become softer and will 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 snack is quite spicy, is not consumed in large quantities, and large containers will be inconvenient.

Garlic pickled with cloves cooks faster and is more convenient to eat. But whole heads look beautiful and impressive on the table. It’s better to marinate both whole and in slices, and then see which option takes root better in your home.

Imported and store-bought garlic very often turns dark and blue when pickled. This is often due to the addition of fertilizers during cultivation. The best and most successful preparations are made from home-grown vegetables grown in your own garden.

To make pink garlic, you don't have 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.

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

Pickled garlic - benefits and harms

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

Pickled vegetables contain a huge amount of chlorine; 100 grams is the daily requirement. We need this substance to break down fats, helps form blood plasma, has a beneficial effect on the functioning of the liver, and improves digestion.
The plant contains a lot of potassium. It improves the functioning of the heart, intestines, and kidneys.
The calcium contained in the vegetable strengthens bones, makes the walls of blood vessels denser and is involved in the process of blood clotting.
The plant is rich in allicin, which is a powerful antioxidant.
Due to the large amount of iodine, pickled vegetables are useful for people suffering from thyroid problems.
Contained in huge amounts of vitamin C (there is more of it in garlic than in lemon) helps strengthen the immune system and protects us from colds and infections. If you get sick, be sure to eat garlic in the marinade. This helps to liquefy mucus and remove it from the respiratory tract.
Sulfides and phytoncides present in the plant fight microbes.

Pickled vegetables can only be harmful if consumed in excessively large quantities. This is expressed:

wave-like headaches;
slow reaction;
decreased attentiveness.

How to pickle garlic at home

The conservation process is not complicated. The marinade for garlic must include vinegar, sugar and salt. In addition, dry herbs, onion peels, and spices are added to add flavor. Before pickling garlic at home, depending on the recipe, it is either completely peeled or only the top layers are removed. Then they are poured with hot brine and rolled into glass containers or covered with nylon lids.

Pickled garlic - recipe

Only undamaged vegetables should be used for preparations. Depending on which recipe for pickled garlic you choose, you will need to place it in jars with whole heads, peeled or unpeeled cloves, or arrows. You can serve it as an independent snack, or use it as a component of salads or other dishes. The vegetable turns out so tasty that you will definitely find a use for it.

Pickled garlic for the winter, cloves

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

The recipe you are about to meet is not entirely ordinary, but it is very popular in France, and therefore deserves attention. For the winter, pickled garlic cloves are rolled with oily brine and Provençal herbs. It goes well with cheese, meat dishes, and fish. Be sure to remember how to pickle garlic cloves for the winter.

Ingredients:

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

Cooking method:

Fresh garlic needs to be peeled, washed, divided into slices.
Place four 350 ml jars for sterilization. Then, at the bottom of each, place three bay leaves, a pod of hot pepper without seeds and tails (cut each into 2-3 pieces).
Using cloves, fill the jars tightly. Pour boiling water over it, cover it, leave it for 10 minutes, then drain the water.
Fill the pan with olive oil and water, add Provençal herbs, sugar, and salt. Cook for 2-3 minutes from the moment it boils.
Pour 40 ml of vinegar into each jar. Pour in the hot marinade and screw on the lids tightly.
Turn the pieces over, wrap them in a blanket and leave them like that until they cool down. Store in a cool place, such as a basement. The dish can be consumed within two to three weeks.

Pickled garlic - quick recipe

Cooking time: half an hour.
Number of servings: 2 persons.
Calorie content of the dish: 326 kcal.
Purpose: snack.
Kitchen: homemade.

If you are not one of the patient people, then you will like this recipe for quick preparation of pickled garlic. After using it, after two or three days you will be able to enjoy the spicy taste of the finished delicacy. The recipe gives the proportions of ingredients for one 350 ml jar. This is just enough if you want to make a small portion of a snack for any celebration.

Ingredients:

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

Cooking method:

Prepare the garlic: peel and wash. Pour boiling water over it, hold it for a minute, and then rinse with cold water.
Cut the hot pepper into rings.
Boil 100 ml of water in a saucepan. Add vinegar, sugar, spices, salt and pepper. Cook the brine for a minute after it boils.
Place the garlic in a jar and fill it with marinade. Cover with a lid and refrigerate for a few days.

Pickled garlic - recipe like at the market

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 863 kcal.
Purpose: snack.
Kitchen: homemade.

Sometimes every person wants to repeat at home the preparation of the product that he took in the store or ordered in a restaurant. A recipe for pickled garlic like the market is sought after by many, and if you are one of them, then consider yourself lucky. Following the following instructions, you will prepare a vegetable that will taste and smell no different from the store-bought one.

Ingredients:

garlic – 2 kg;
water – 0.4 l;
9 percent vinegar - 0.4 l;
bay leaf – 4 pcs.;
salt – 60 g;
allspice black pepper – 40 peas;
sugar – 60 g.

Cooking method:

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

Pickled garlic

Cooking time: 1 hour 40 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 376 kcal.
Purpose: snack.
Kitchen: homemade.
Difficulty of preparation: easy.

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

Ingredients:

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

Cooking method:

Peel the vegetable heads and wash them thoroughly. Fill with hot water and leave for an hour.
Sterilize the container. Lay out the vegetable, currant and cherry leaves, and herbs.
In a saucepan, mix water, vinegar, and salt. Bring the liquid to a boil and pour into the jars. Cover them with a cloth and keep them for 5 days at a temperature of 10-15 degrees. Then refrigerate or consume immediately.

Pickled garlic with beets

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

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

Ingredients:

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

Cooking method:

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

Pickled garlic heads

Cooking time: 35 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 358 kcal.
Purpose: snack.
Kitchen: homemade.
Difficulty of preparation: easy.

There are a lot of recipes for pickled garlic heads, but most of them are too labor-intensive and multi-ingredient. Beginners are recommended to use the following preservation technology. It works for everyone without exception. In addition to the main component - the vegetable, you only need salt, apple cider vinegar and water in the dish. This set of products makes an excellent snack.

Ingredients:

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

Cooking method:

Wash the vegetables, carefully remove the top layer of husks, and place in clean, sterilized jars.
Dissolve vinegar and salt in water. Fill the jars with brine and seal them.
Store the workpiece in the dark for up to six months.

Pickled garlic for the winter without sterilization

Cooking time: 1 hour.
Number of servings: 2 persons.
Calorie content of the dish: 298 kcal.
Purpose: snack.
Kitchen: homemade.
Difficulty of preparation: easy.

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

Ingredients:

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

Cooking method:

Divide the vegetable into cloves, peel, scald with boiling water, and dry. Place in sterilized jars to the top.
Boil 2 liters of water. Add bay leaf, peppercorns, thyme, sugar and salt. Add ginger and add vinegar. Cook the brine for a couple of minutes.
Pour the brine into jars. Seal with screw caps and turn over. Keep under a warm blanket until completely cool.

Pickled garlic arrows

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 654 kcal.
Purpose: snack.
Kitchen: homemade.
Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

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

Remember a few tricks:

It is better to marinate young heads whole, and those that are older should be divided into cloves.
Don't roll up large jars, it's better to use several small ones.
Before pickling the garlic, soak the heads in cold water. It will be more beautiful in color.

Video: Pickled garlic

MARINATED GARLIC AS AT THE MARKET

Try to prepare pickled garlic like at the market: this recipe is suitable even for novice vegetable preparers for the winter season. Among the various pickles for the winter, few housewives make garlic preparations. But in vain, because in salted and pickled form it does not lose any of its beneficial properties. Preparing pickled garlic only removes excess bitterness and saturates with the aroma of spices. This vegetable is good as an appetizer for meat and fish dishes and goes very well with vodka. Most often, whole heads of pickled garlic, bought at the market, end up on the table. But exactly the same product can be made at home conditions.

Pickling garlic heads like at the market

Ingredients:

garlic – 1 kg
vinegar 9% – 200 ml
salt – 30 g
sugar – 30 g
black pepper – 20 peas
allspice – 20 peas
bay leaf – 2 pcs. average
water – 200 ml

Important: the garlic must be dense (hard) so that the garlic preparation gets the desired crunchiness. Choose a medium head size.

How to pickle garlic heads

Pour boiling water over the garlic. This is necessary in order to remove excess husks without compromising the integrity of the head. Remove all excess without separating into individual cloves. The garlic heads remain intact.
Transfer the garlic into a sterilized glass jar. Although pickled garlic like at the market is not intended for long-term storage, this step will not be superfluous.
Mix vinegar with water, add spices, salt and sugar. Boil over low heat for 15 minutes.
Bring to a boil, cool to 80°C and pour in the garlic.
Close the nylon lid tightly and leave to cool at room temperature.

You can often see pink garlic in the market. It is marinated with beets and has a very attractive and appetizing appearance. This garlic can also be prepared with your own hands and is no worse than at the market.

Pickled garlic with beets

Ingredients

1 kg garlic
1 small beet
100 ml 9% vinegar
2 tbsp. spoons of salt and sugar
5 black peppercorns
4 buds of cloves
1 liter of water – half a glass of 9% vinegar
If desired, you can add layers of parsley.

Recipe for pickled garlic and beets

Peel the garlic heads from the top layer of husk, without dividing them into cloves.
Place in boiling water for a minute and immediately rinse with cold water.
Peel the beets and cut into thin slices.
Place garlic in sterilized glass jars, alternating with beet slices.
Boil water with pepper, salt, cloves and sugar, remove from heat and pour in vinegar.
Pour the resulting marinade over the garlic.
Close the jars tightly with lids and put them in the refrigerator.

You can try garlic, as at the market, after 3 days. Pickled garlic heads are stored in the refrigerator or in another cool place at a temperature not exceeding 12 ° C. It is recommended to use this marinade within a month so that the preparation does not lose its taste. Serve it Can be served with meat, fish, poultry, or simply with boiled and fried potatoes. Garlic in the marinade will increase your appetite and add a pleasant piquant taste to any dish. Source

Garlic is an aromatic and healthy root vegetable that is commonly used as a seasoning for food or as a base for sauce. But if you try to cook pickled garlic, it will change your entire understanding of the use of root vegetables in food. This dish is perfect as a snack just with bread, ideal for storing for the winter, it will become your specialty and an addition to meat, fish and meat products (for example, dumplings). You can use cloves, whole heads and even arrows during cooking.

Garlic is a fragrant and healthy root vegetable.

This is the easiest and fastest marinating recipe. This appetizer will be a wonderful table decoration, a favorite family treat, and will convince you that pickling garlic at home is a pleasure that requires absolutely no effort.

For pickling, it is better to use a young, but already ripe root vegetable. Required Products:

Garlic – 0.5 kg;
Water – 1 liter;
Salt – 1 teaspoon;
6% percent vinegar - 0.2 liters.

Cooking steps:

Jars are sterilized. You can sterilize by steam, you can simply wash thoroughly with soda or laundry soap. We also soak the lids in boiling water.
The root crop is cleaned. You need to remove the top husk, but leave a layer or two so that the cloves stick to the base; whole heads of the root crop are placed in jars. Greens are also cut. You can leave a few centimeters of “hemp” for beauty, but no more.
Garlic is placed in sterilized jars and poured with boiling water.
Salt and vinegar are added.
Now it's time to close the appetizer.
After all the jars are rolled up, shake the contents a little so that the salt is completely dissolved in the water.
We put the finished preservation in a dark and cold room (basement) for 3-4 months.
The preparations for the winter are ready.