How to pickle garlic cloves and heads - proven recipes. Pickled garlic for the winter

Garlic, pickled with herbs Ingredients Garlic - 2 kg Parsley and dill - 100 g To prepare the brine for 1 liter of water - sugar - 100 g salt - 70 g Cut off the roots of young garlic heads, remove the top layer of husk, but do not separate the cloves. Soak garlic in cold

Garlic pickled with cranberries Ingredients Garlic - 1 kg Cranberries - 300 g To prepare the brine, 0.5 liters of water - sugar - 100 g salt - 30-40 g Crush the cranberries and squeeze out the juice. Prepare the garlic heads as described in the previous recipe. Place the prepared garlic in a bowl for

Garlic, pickled with basil greens Wash the heads of young garlic, free them from stems and roots (bottoms), peel off the top layer of husks without dividing them into slices, soak in cold water for 8-10 hours, rinse in cold water, place in a clean container layering the garlic

Garlic pickled with gooseberries Wash the garlic, free it from roots and stems, remove the top layer of husk and soak in cold water for a day. After this, rinse with cold water and place tightly in a clean container, sprinkle with fresh gooseberries. Fill

Garlic fermented in beet juice Wash the garlic heads and free them from the roots and top layer of husk, soak in cold water for 24 hours, rinse with cold water, and place tightly in a container. Dissolve salt and granulated sugar in water, boil it and cool, then

Garlic fermented in apple juice Wash the garlic, remove the roots, stems and top layer of husk (leave the bottom layer), soak in cold water and soak in it for 24 hours. Then rinse with cold water, put in a jar and fill with apple juice with sugar dissolved in it.

Garlic pickled with red currants Wash the garlic, free the heads from the roots and stems, peel off the top layer of husk and soak in cold water for a day. After this, rinse with cold water, place tightly in a container, sprinkle with red currants and pour

Garlic Garlic contains vitamins C, group B, PP. It contains potassium, magnesium, and other useful substances. The unique aroma of garlic is due to the presence of essential oils in it. Garlic stimulates appetite and activates digestion. Garlic phytoncides suppress the development of the whole

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 because 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 dry. 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 spoons 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 cloves, very simply and quickly. 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 top 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.

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?

1. The spicy vegetable has an antimicrobial effect on the body due to the presence of sulfides and phytoncides.
2. 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.
3. In high doses, garlic contains iodine, which is necessary for problems with the thyroid gland.
4. The plant is considered a natural antioxidant.
5. A high concentration of calcium helps strengthen bones and vessel walls. Promotes blood clotting.
6. The spicy vegetable is rich in potassium, which is important for the proper functioning of the heart, kidneys and intestines.
7. 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 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.

1. Prepare the garlic - remove the skin, rinse, break into cloves.
2. 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.
3. 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.
4. 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.
5. Pour 40 ml of 9 percent vinegar into each bottle, pour boiling marinade over the contents. Roll up the lids.
6. 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.

In 30 minutes you can prepare a delicious garlic appetizer. 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.

1. 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.
2. Cut the chili into thin rings.
3. 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.
4. 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.

1. Pour boiling water over the prepared garlic and remove excess skin.
2. Sterilize containers.
3. Place the garlic heads into prepared containers.
4. Pour vinegar, water into the pan, add sugar, salt, bay leaf and allspice. Simmer the brine over medium heat for 15 minutes.
5. Let the liquid cool, then pour the marinade into the jars with garlic.
6. 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.

1. 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.
2. Pre-sterilize the jars. Place dill, currant and cherry leaves into prepared containers.
3. 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.
4. 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.

1. Place 6 liters in a saucepan. water and boil it over high heat.
2. Peel the spicy vegetable and wash the heads. Do not take it apart by the teeth.
3. 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.
4. Wash the salad beets, remove the peel and cut into small pieces of a convenient shape.
5. Place dill umbrellas on the bottom of glass containers prepared in advance, and layer the spicy vegetable and beets on top.
6. Boil 3 liters of water, reduce heat to medium. Sugar the water, add salt, add cloves and pepper. Boil for a couple of minutes.
7. Put out the fire. Pour table vinegar into the brine. Stir well.
8. Pour the hot marinade into containers with garlic and let cool.
9. Can be rolled up or covered with thick silicone lids.
10. 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 preservation method 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.

1. Wash the garlic, remove the husks.
2. Place in pre-washed and sterilized small jars.
3. To make the brine, pour vinegar into the water and add salt. Stir until the salt crystals dissolve.
4. Pour the marinade into jars and roll up the lids.
5. 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.

1. Peel the garlic and divide it into cloves, which must be completely freed from the peel.
2. Pour boiling water over the vegetable and dry.
3. Place dill umbrellas in jars, and place garlic on top tightly to the top.
4. Boil water. Add all the spices - thyme, ginger, pepper, bay leaf. Salt and sugar. Boil for a couple of minutes.
5. Pour the hot marinade over the preparations. You can use the standard seaming method, or use screw-on iron lids.
6. 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.

1. Wash the shoots and dry. Cut to the length of the can.
2. 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.
3. Pour in vinegar and soy sauce. Mix.
4. Salt, sugar, add paprika, coriander, peppercorns, chopped garlic and paprika. Simmer for 6 minutes.
5. Place the workpiece in a jar, pour the resulting brine from the frying pan.
6. 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:

1. You need to choose young heads of the spicy vegetable when marinating it as a whole.
2. “Old” garlic is suitable for preserving garlic cloves.
3. 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.
4. To preserve garlic, especially cloves, you should choose small jars - 0.5 l, 0.75 ml.

For the winter, many try to prepare various vegetables, because how nice it is to get a jar of your favorite ones and enjoy their taste. Try this year an interesting recipe for making pickled garlic.

INGREDIENTS

• Garlic 300 grams
• Water 1 glass
• Salt 15 grams
• Vinegar 10 Milliliters
• Dried currant leaves To taste
• Cherry leaves To taste
• Dill To taste

Description of preparation:

Garlic according to this recipe can be eaten not only in winter, but at any time. To make it the most delicious and healthy, it is better to collect garlic in July; it is also called milk garlic. This garlic can be easily added to salads or used to prepare first and second courses. Everything is very easy to prepare, and the preparation can be stored for several months. 1. Thoroughly peel the garlic, then rinse and soak in warm water for 1 hour. 2. Sterilize the jar, then put soaked garlic in it, add currant and cherry leaves, dried dill (you can use any dried herbs at your discretion). 3. Pour a glass of water into a saucepan, add salt and vinegar, put everything on the fire and bring the marinade to a boil. Pour the prepared brine into the garlic, cover the jar with gauze and leave at a temperature of 10-15 degrees for 5 days. After this time, close the jar with a tight lid and place it in the refrigerator for storage. You can use this garlic right away.

Pickled garlic - recipe with photo

How to prepare pickled garlic at home: recipes and storage methods in winter

Garlic is very popular in almost all cuisines of the world. In folk medicine, there are many recipes based on the beneficial properties of this vegetable crop.

Although you can buy this garlic in the store, it is best to make it at home yourself.

Only home-cooked pickled garlic will be the most delicious, and besides, this will guarantee the absence of harmful preservatives.

After all, to get maximum benefits, you need to use only natural products.

Features of canning

Pickling is one of the types of canning vegetables, during which lactic acid is formed (it is a natural preservative). Pickled vegetables have a high nutritional value; they have a beneficial effect on the gastrointestinal tract, destroy harmful bacteria, increase immunity and prevent infectious diseases.

Pickled garlic has the same amount of beneficial properties and vitamins as a fresh vegetable. It remains just as crispy, but loses its unpleasant and pungent odor after consumption.

Microelements contained in garlic:

In addition, it has a high content of vitamins: B, C, D, P. They help normalize the functioning of the nervous system, protect the body from viruses and bacteria, and help get rid of many diseases. The benefits of this vegetable crop cannot be overestimated. Especially in autumn and winter, when the body is susceptible to various diseases, it is very useful to use garlic for prevention.

Useful properties of pickled garlic for children:

Most children, when eating garlic in dry form, complain about its unpleasant smell and taste. Thanks to fermentation, these negative effects are lost, and the child will be happy to take this product with food.

In ancient Rome, gladiators ate several cloves of pickled garlic every day, thanks to this, they had a strong immune system and were always brave and courageous.

Beneficial properties of pickled garlic for older people:

• bones are strengthened, fractures are prevented;
• the risk of developing stomach cancer is reduced;
• the risk of heart attacks and strokes is reduced;
• bile secretion improves;
• the functioning of the pancreas and thyroid gland is normalized;
• The aging process of the body slows down.

Recipes: how to ferment and pickle at home?

At this stage of time, there are numerous recipes for pickling garlic, each of which makes the presented product unique in its own way.

In Armenian

To prepare this recipe you need the following ingredients:

Having prepared the ingredients, you can start preparing pickled garlic:

1. Peel the heads of young garlic, cut off the bottom with roots, and wash well.
2. Place the heads tightly in the jar (either whole or in separate cloves).
3. Prepare the marinade at a ratio of 1:2. Take 0.5 liters of water per 1 liter of apple cider vinegar, stir and add about two tablespoons of rock salt.
4. Stir the marinade until completely dissolved and pour into a jar with garlic.
5. After a few days, pour fresh, identical marinade into the jar.
6. Do these steps for 40 days.
7. For the last time, pour 1 liter of water, half a tablespoon of rock salt and vinegar into the jar.
8. Store in a dark place.

The delicacy will be ready by September.

Whole heads like at the market

The following products are needed for cooking:

After preparing the products, you should perform the following steps:

1. Place a pot of water on the fire. Boil.
2. Add salt (about two tablespoons) and stir until completely dissolved.
3. Place in a cool place to cool the solution.
4. Remove the garlic heads from excess peels and place tightly in jars. You also need to add some horseradish leaves, allspice, and a piece of hot pepper.
5. Fill the jars with the cooled solution and put them in a cool place for 3 weeks.
6. If necessary, you can periodically add boiled water to the brine.

With beets

To prepare this recipe, you need the following products:

Having prepared the ingredients, you can start preparing the recipe:

1. Peel the garlic heads. Place the vegetable in boiling water for 1 minute. After a while, pour cold water over it.
2. Cut the beets into thin pieces.
3. Pack the beets and garlic tightly into the jars, alternating them.
4. Place a saucepan with 1 liter of water on the fire along with salt, sugar, black pepper and cloves.
5. Remove the solution from the heat and pour 100 ml of vinegar into it.
6. Pour the marinade into jars and place them in a cool, dark place.

The product will be completely ready in three days. If you want to preserve it, you should sterilize the jars in hot water.

With other ingredients

You can also cook garlic with cabbage and carrots. The cooking technology is similar to the previous recipes.

How to store for the winter?

In order for the delicacy to be stored as long as possible, it is necessary to keep it in the dark and constantly maintain a cool temperature. This is best done in the cellar. Before twisting, jars must be disinfected in hot water.(at least 5-10 minutes) so that they do not contain excess bacteria. The jars must be tightly sealed to prevent air from entering them.

You can also store garlic at room temperature.

Meal options

Canned garlic is one of the best snacks and goes perfectly with almost any meal. This delicacy has excellent taste and goes best with meat and fish dishes. Quite often it is practiced to add pickled garlic to various salads.

Garlic is great for preventing viral diseases, strengthening the immune system and the body as a whole, which is very important in the cold seasons. However, a positive result from taking it with food can only be achieved if consumed regularly in small doses.

Pickled garlic: a recipe for how to pickle for the winter at home with whole heads as at the market, in Armenian style and with beets

Garlic preparations for the winter

Do you love garlic, but because of its specific smell, you refuse it? I suggest preparing healthy preparations for the winter from garlic without a pungent odor, but with original tastes. How to prepare pickled or soaked garlic, make preparations for the winter from garlic watch and read further.

Garlic preparations for the winter

Recipe Garlic pickled in beet juice

To fill 1 liter of water:

1. To get beet juice, you need to grate 1 kg of beets, and then add 2 tbsp of puree. water and squeeze through cheesecloth or a sieve.
2. Peel the garlic from the top husk, tops and roots.
3. Place the heads in boiling water and blanch for 2-3 minutes.
4. Cool the garlic with cold water.
5. Fill sterilized jars with garlic.
6. Prepare hot marinade and pour into jars with garlic.
7. Sterilize liter jars for 5 minutes, 1.5 liter jars for 7 minutes.
8. Roll up the garlic with lids and put in a cool place.

Recipe Garlic cloves in brine

1. Peel young garlic, rinse with cold water and place in salted boiling water for 1 minute.
2. Using a slotted spoon, remove the garlic cloves and cool in cold water.
3. Place the garlic in a sterile jar.
4. Prepare the brine, cool and pour cold garlic cloves.
5. Close the jars of garlic with lids and put them in a cool place for a week.
6. After 6-8 days, the garlic will be ready for use.

Recipe Pickled garlic heads

1. Wash the garlic and soak for 2 hours in warm water.
2. Then cut off the top of the head and remove the outer skin from the segments. Wash the garlic heads again and place them in sterilized jars.
3. Add 3 peas of allspice, 2 buds of cloves and a pinch of ground cinnamon to a liter jar.
4. Prepare a filling from boiling water, vinegar, salt and sugar.
5. Cool the marinade and pour it over the garlic.
6. Sterilize liter jars for 8-10 minutes. Roll up and wrap until cool.

Recipe Garlic in redcurrant juice with apple cider vinegar

1. Pour boiling water over young garlic and peel off the skin.
2. Cut off the roots and top.
3. Pour boiling water over the garlic heads for about 2 minutes.
4. Squeeze as much juice as possible from the currants.
5. Prepare the filling from the suggested ingredients.
6. Place the heads of garlic in clean liter jars, pour in the filling and sterilize for 5-7 minutes.
7. Roll up the jars, cool and put in a cool place.

Recipe Ukrainian pickled garlic

1. Wash large heads of young garlic, cut off the stems, leaving 4-5 cm from the head.
2. Remove the first layer of husk from the heads and place in boiling water for 2-3 minutes.
3. Sterilize the jars and fill them with blanched heads of garlic.
4. Prepare a hot marinade and pour it into the jars.
5. Sterilize 0.5 liter jars for about 5 minutes, and 1 liter jars for 8 minutes.
6. Roll up the finished garlic and cool, then put it in a cool place for storage.

Have fun cooking and be healthy!

Garlic preparations for the winter

Recipe for fermented garlic as in whole heads at the market

Pickled garlic is an incredibly tasty dish. Its benefits are due to the antiseptic properties of the product and the high content of vitamins A, B, C, D, E. Thanks to the natural fermentation process, more nutrients are retained in the dish. Following the cooking technology allows you to get a very tasty snack at home.

Whole heads recipe

Sourdough recipes are very easy to prepare and do not require many ingredients. The advantage of fermenting with whole garlic is the naturalness of the product and its aesthetic beauty.

• 1 kilogram of whole garlic;
• 600 milliliters of water;
• 30 milliliters of acetic acid 6%;
• 30 grams of salt.

Freshly harvested heads are used to prepare pickled garlic.

1. The heads are peeled without separating. The finished product is poured with cold water and left to soak for 6-8 hours.
2. Banks are pre-prepared. The soaked heads are placed tightly in a container.
3. To prepare the brine, add salt and vinegar to 600 ml of water. The marinade is brought to a boil.
4. The jars are filled with cooled marinade and covered with a clean sheet or gauze. The pickling is stored in a cold place for 10-14 days. Check it periodically and add marinade.

Finished jars with heads of pickled garlic are closed with plastic lids. Garlic is stored in the refrigerator or basement for the winter.

Recipe with fragrant herbs

Pickled garlic is not only healthy, but also tasty. Recipes with the addition of spices add a special fragrant aroma to the sourdough.

• 1 kilogram of young garlic;
• 2 tablespoons salt;
• 1 liter of water;
• 1 pod of hot pepper;
• 2-3 leaves of horseradish;
• 8-10 peas of allspice;
• 6-8 bay leaves;
• dill, currant, cherry leaf to taste.

These products serve 8-10 servings. Fresh ingredients are used for cooking.

1. Prepare the marinade. Add 2 tablespoons of salt to a liter of water and bring the brine to a boil. We prepare the brine without vinegar.
2. We prepare the products. We wash the heads under running water. Remove the husk completely. We separate the cloves.
3. Place the garlic cloves evenly into prepared jars. Add a piece of hot pepper, sweet peas, bay leaves, currant and cherry leaves to each jar. We distribute the spices evenly among the jars.
4. Fill the jars with cold marinade and put them in a cool place. Garlic should be fermented for 3 weeks. During the entire period, we check the brine and add it as necessary.

If garlic needs to be preserved, after 3 weeks the old brine is drained. The jars are filled with new brine, prepared according to the previous recipe. The canned food is rolled up with metal lids and put away for storage. It should be noted that when fermented, the dish can be stored without swirling for several months.

Secrets of successful and tasty sourdough

All chefs know that a dish turns out successful in Armenian style only if you adhere to certain rules.

1. Selection of heads. Only large, strong garlic is suitable for sourdough.
2. Sourdough method. If the crop has just been harvested and the husks have not yet dried, the whole heads should be fermented. When using old heads, the husk is removed to the bottom layer. The lobules are separated from each other.
3. Spicy in sourdough. Lovers of sourdough as in the market are recommended to add hot pepper to the marinade.
4. Salting process. Pickling is accompanied by a fermentation process. The brine partially spills out of the jar, so it requires periodic checking. If there is not enough liquid, you need to add fresh brine to the jar. Sourdough recipes do not allow the addition of pure water. It spoils the final taste of the dish.
5. Sour taste. A more sour taste and specific smell is obtained if you add a tablespoon of 6% acetic acid to the brine.

The dish gets a milder taste if you ferment the cloves with beets. Beetroot juice gives them a pink tint. Depending on taste preferences, garlic is fermented using cucumber brine, beet juice, or rye flour. Flour promotes faster growth of lactic acid bacteria, which ensure the fermentation process. In this recipe, the growth of putrefactive bacteria is practically impossible. They are suppressed by lactic acid fungi.

Consequently, the product is stored longer without additional processing.

The above sourdough recipes are great not only for heads of garlic, but also for fresh arrows.

Pickled garlic: recipe for whole heads at the market with photo

Caring housewives spend many summer evenings preparing jam 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. But 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. Pickling garlic has recently become popular, and skilled women are coming up with new recipes for it.

Pickled garlic retains most of its vitamins for the winter. If we talk about the taste of the 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 your colleagues will bypass you because of the unpleasant smell - it simply won’t exist. As for your holiday table, any meat dish will seem tastier if you complement it with garlic from a jar.

Before pickling garlic, the housewife should know that it is better to cook this healthy vegetable before it overgrows and goes to waste. 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 it can be done in 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 shoots can be preserved and both cold and hot marinade can be used for preparations. Each housewife will have her own favorite way to process this product, but to do this she should try as many recipes as possible.

How to marinate whole

The easiest way to pickle garlic is with heads, without separating 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 soil, and the husks removed so carefully that the heads do not fall apart. Then the garlic will need to be placed in sterilized jars, adding 10 peppercorns and 4 cloves to the bottom. Everything is filled 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. Mix everything well and after a few minutes pour the prepared garlic marinade into the jars. Next, the standard procedure of rolling up the lids and wrapping the workpieces in warm clothes or a blanket is carried out. After the marinade has cooled, the jars are placed in the basement or cellar. Having completed all the steps, you can get delicious garlic, pickled heads, just like at the market.

How to give garlic a “royal” taste

If you like to surprise your guests, you can invite them to try the Armenian method of canning healthy vegetables. Although you will have to tinker with this dish for about 2 months, Armenian pickled garlic will delight everyone with its extraordinary “royal” taste. To prepare this dish, you will need 1 kg of garlic. The marinade will consist of 8-9 black peppercorns, 4 allspice peas, 2 buds of cloves, 45 g of salt and sugar, 100 g of grape vinegar, 1 liter of water and a partition of 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 from the garden and, together with the tops and roots, is dried in the shade for about a crescent.
2. After cutting off the tops, leaving 1 cm of cuttings, remove the root rosette.
3. Unwashed heads are placed in an oak barrel and filled 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 placed in glass jars and filled with cold brine consisting of 45 g of salt and 1 liter of water for a day.
6. Over the next 21 days, once a day, drain the brine from the jars and add new salted garlic.
7. On the 22nd day, prepare a marinade consisting not only of water and salt, but also add spices and vinegar.
8. Before pickling the garlic, cool the hot mixture, pour the brine out of the jar one last time, replacing it with the cooled marinade. The neck of the jar is tied with a napkin and the garlic is forgotten for 15 days.
9. After half a month, the marinade is poured into a glass or ceramic container and placed 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 preparations with cloves and arrows of garlic

If you don't want to spend so much time with the vegetable, you can try this quick cooking method for garlic. For it you will need to take 4 heads and disassemble them into cloves. All slices are doused 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, filled with marinade and rolled up. The vegetable pickled with cloves is ready to eat.

White cloves may turn pink and take on an unusual taste if you prepare pickled garlic with beets. For this recipe you will need to make beet juice. Grate 300 g of peeled beets, adding 20 ml of water and stir. Take 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 and remove the husks. Blanch for a couple of minutes in boiling water, then plunge into cold water. Place the cooled vegetable in a sterilized jar. Next, a marinade is made for the garlic-beet preparation. It consists of 50 ml of vinegar, 50 g of salt and 50 g of sugar. Mix 0.5 liters of water with beet juice and bring to a boil, add salt and sugar, vinegar and mix. Pour into jars with garlic and roll them up. To give the 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 shoots, which begin to grow in 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. A 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, the pickled garlic arrows are ready for use.

About pickling a healthy vegetable

Garlic, like other vegetables, can be salted. If you can't wait to try a new dish, a quick recipe for lightly salted garlic will suit you. To prepare a 3 liter jar of the preparation, you will need 1 kg of 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 slices. Then the brine is prepared: salt is dissolved in warm water. 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 workpiece at room temperature for 4 days.

This 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 mayonnaise jars 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 would be to pass the vegetable through a garlic press (garlic press), then you will not need to peel the cloves, since the husk will remain in the press. The garlic mass obtained by any method is mixed with salt and placed in jars. Cover them with lids and store them in the refrigerator. A vegetable pickled according to this recipe can easily be added to both the first and second courses, 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 the taste is almost no different from a fresh vegetable. Before salting the garlic heads, remove the husks and roots from them. A layer of salt is poured into the bottom of a glass jar, and a row of garlic bulbs is placed on it. Sprinkle the vegetables with salt, then put in a second row of heads, which are again covered with salt. The entire jar is filled in this way, and each head of garlic should be in contact with a layer of salt on top and bottom. Then the workpiece will need to be covered with a lid and placed in a cool place until autumn. For pickling, you will need 300 g of salt per 100 g of onions.

About preparing soaked vegetables

You can try preparing pickled garlic according to the recipe. To prepare, 900 g of vegetables are peeled, the heads are washed and soaked in a bowl of warm water for an hour. Afterwards, the garlic is placed in a sterilized jar, cherry and currant leaves and dried dill are added to taste. Next, prepare a marinade from 1 liter of water, 40 g of salt and 40 ml of vinegar. They pour it into the bulbs and, covering the jar with gauze, leave at a temperature of 15°C for 5 days. After this, you can serve the vegetable to the table. If you want to preserve pickled garlic until winter, close the jar with a lid and put it in the refrigerator.

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