Garlic pickled with cloves for the winter. Pickled garlic arrows step by step recipe. Useful properties of garlic

Garlic cloves in marinade are a savory appetizer that perfectly complements strong alcoholic drinks or hot meat dishes. There are several successful recipes for pickling garlic quickly and easily. The best of them are collected below.

Ingredients:

• 200 - 250 g garlic cloves;
• 50 ml (9%) vinegar;
• 30 g each of table salt and granulated sugar;
• ½ liter of filtered water;
• 1/3 cinnamon stick, a pinch of cloves and ground pepper.

Preparation:

1. For the snack under discussion, you should try to choose snack base teeth of approximately the same size. It’s great if you can use a product freshly picked from the garden.
2. Cover the teeth, skins and all, with water. Leave in the liquid for 50 minutes. This will make peeling the garlic much easier.
3. Remove all husks.
4. Dry your teeth.
5. Pour clean water into the saucepan. Dissolve dry ingredients, except spices, in it. Bring to a boil. Immediately after the first bubbles appear, pour vinegar into it.
6. Place cinnamon, cloves, and pepper at the bottom of a clean jar.
7. Sprinkle garlic cloves on top.
8. Pour marinade over them.

To pickle garlic cloves correctly for the winter, you must sterilize the jar in boiling water. To prevent the container from bursting, place a towel under it. Process the dishes for 7 - 8 minutes, then cover with a lid and screw on. Cool and place in the dark.

Marinating recipe, like at the market

Ingredients:

• 1 kilogram of fresh garlic heads;
• 1 tbsp. vinegar;
• 30 - 35 g each of sea salt and granulated sugar;
• 16 – 18 pcs. peppercorns;
• 2 medium bay leaves;
• 1 full glass of water.

Preparation:

1. It is important to use dense heads so that the finished snack has the desired crunchiness.
2. Only the upper contaminated part of the husk is removed from them. First you need to pour boiling water over it. After this procedure, peeling the garlic will be much easier.
3. Transfer the prepared products into a glass jar. The dishes must be after sterilization.
4. Combine the other ingredients listed in a saucepan. Add crushed bay leaf. Cook the mixture over low heat for a quarter of an hour. Finally, bring to a vigorous boil.
5. Pour the heads in a jar with marinade, cooled to approximately 80 - 83 degrees.
6. Close the container with a nylon lid and cool.

To make the treat have an attractive pinkish color, you can use a similar recipe to marinate whole garlic with the addition of raw beets.

The fastest way

Ingredients:

• 1 kilo of strong garlic;
• 1 PC. chili pepper;
• 1 tbsp. table vinegar;
• 1 tbsp. purified water;
• 60 g granulated sugar;
• 30 g table salt;
• 1 bay leaf;
• 1 pinch each of chopped rosemary and coriander.

Preparation:

1. Peel and rinse the garlic. First treat with boiling water (leave in it for a minute), then with ice water.
2. Chop the hot pepper into thin rings. Remove the seeds from it.
3. Place the pepper into the pan. Place bay leaf, vinegar, salt, sugar, and spices there. Fill everything with water.
4. Place garlic cloves in a clean bowl. Pour the resulting marinade along with all the grounds.
5. Close the dishes. Let cool.

Refrigerate the finished snack to increase its shelf life.

How to deliciously pickle garlic heads

Ingredients:

• 8 medium garlic heads;
• 40 g white sugar;
• 30 g rock salt;
• 1 tbsp. filtered water;
• 2 bay leaves;
• 7 - 8 sweet peas and 0.5 small. spoons of freshly ground black pepper;
• 1 tbsp. vinegar (6 to 9 percent).

Preparation:

1. Treat the heads directly in the husk with boiling water for 2 - 2.5 minutes. Drain the liquid and remove the top layer of husk along with it. Do not divide the product into cloves!
2. Fill a glass jar with the prepared heads (after sterilization).
3. Pour water into the pan. Send there salt, sugar, whole bay leaves, two types of pepper, vinegar.
4. Bring the liquid mixture to a boil. Then cool.
5. Pour the spiced water over the garlic in the jar.
6. Cover the container with a lid. Let cool in a warm place.

Place the pickled garlic heads in the cold. After 72 hours the sample can be taken. This snack can be stored in the cold for about a month.

Preparation in Korean

Ingredients:

• 1 kilo of garlic;
• 1 tbsp. vinegar (6 to 9%);
• 2 tbsp. soy (classic) sauce.

Preparation:

1. Wash the unpeeled garlic well. Divide it into cloves. Do not peel off the husks. Let the teeth dry.
2. Transfer the product into a clean container for rolling. Sprinkle with vinegar. Dilute it slightly with water.
3. Close the container with a lid and refrigerate for 7–8 days. The place should be dark.
4. After the specified time has passed, transfer the future snack to another jar.
5. Boil soy sauce (classic) for 12 - 14 minutes. Pour it over the garlic cloves in a clean container.

Place the rolled containers in a cool place for storage.

With the addition of beets

Ingredients:

• ½ kilo of beets;
• ½ kilo of fresh garlic;
• 1 small bunch of dill umbrellas;
• ½ liter of clean water;
• 1 tbsp. l. rock salt;
• 40 ml vinegar;
• 1 tbsp. l. granulated sugar;
• 1 – 2 “umbrellas” of cloves;
• 1 bay leaf;
• 6 – 7 peppercorns

Preparation:

1. Peel the outermost layer of husk from the garlic, without separating it into slices.
2. Place the heads in the actively bubbling liquid for 3 – 3.5 minutes.
3. Cool them in cold water.
4. Chop the raw beets into thin slices.
5. Place a bunch of dill umbrellas at the bottom of a clean jar.
6. Place garlic heads and beet slices on top.
7. Boil ½ liter of drinking water. Dissolve the bulk components in it.
8. Add vinegar, bay leaf, pepper.
9. Bring the marinade to a boil. Cool slightly.
10. Pour the savory mixture over the contents of the jar.
11. Roll up.

After 15 days, the jar will contain very tasty garlic.

Georgian pickled garlic

Ingredients:

• 1 kilo of fresh garlic;
• 1 bunch of fresh tarragon;
• 400 ml table vinegar;
• 4 tbsp. l. coarse salt;
• 5 tbsp. l. Sahara;
• 400 ml filtered water.

Preparation:

1. Peel the garlic heads, leaving only one layer of peel on them.
2. Scald with boiling water.
3. Place the product on a flat surface and let cool. Sprinkle coarsely with salt.
4. Transfer into a 3-liter container in layers: garlic - chopped tarragon. In this way, distribute the products to the top.
5. Dilute vinegar with water. Add sugar. Pour the mixture into the contents of the jar.

Close the neck of the container with a lid. Leave the garlic to marinate for 10 – 15 days.

In apple cider vinegar for the winter

Ingredients:

• 20 tbsp. l. homemade apple cider vinegar;
• 1 tbsp. water;
• 5 tbsp. l. garlic salt;
• 2.5 tbsp. l. granulated sugar;
• 1 kilo of winter garlic.

Preparation:

1. Wash and clean the heads of the main ingredient.
2. Place the garlic in an enamel bowl. Pour in vinegar and ice water.
3. Leave the garlic to marinate for 40 days.
4. Then drain the liquid. Rinse the heads under clean running water and place in a clean jar.
5. Dissolve the bulk ingredients in the drained marinade. Bring to a boil and cool slightly.
6. Pour the marinade over the garlic in a clean bowl.

Ingredients:

• 1 kilo of garlic;
• 5 tbsp. l. salt (without iodine);
• 2 tsp. granulated sugar;
• 1.5 tbsp. pure distilled water;
• 1.5 tbsp. vinegar (6%);
• 3 pcs. medium dried chili peppers.

Preparation:

1. Separate the garlic into cloves.
2. Scald with freshly boiled liquid.
3. Combine the remaining ingredients, except pepper. Bring until bubbles appear in the liquid and leave at an intense boil for 2 - 2.5 minutes.
4. Place the garlic cloves in glass containers. Send a pepper pod into each.
5. Pour marinade over food.
6. Roll up a snack.

Place the jars in a cool place (after cooling). The dish will be ready for the first sample in 15 days.

In onion skins

Ingredients:

• 120 ml vinegar;
• 240 ml of clean water;
• 900 - 950 g garlic;
• 20 - 25 g coarse salt;
• 5 - 7 pcs. onions;
• 60 - 65 g sugar;
• 7 - 9 peppercorns;
• 10 bay leaves;
• 3 g crushed cinnamon.

Preparation:

1. Remove the skins from all the onions. After washing, dry.
2. Separate the garlic cloves. Pour over them first with boiling water, and then with ice water.
3. Place the ingredients from the first two steps into jars.
4. Prepare a marinade from the remaining ingredients. Let the liquid boil for 2.5 minutes, then pour in the vinegar.
5. Pour the mixture into the contents of the jars. Roll them up.

The appetizer will be infused for 3 weeks.

Ready garlic is usually served as part of an assortment of other pickled vegetables. It is a delicious addition to rich borscht or oven-baked meat. Men can serve pickled garlic as an independent snack with strong alcoholic drinks.

Hello, my dear cooks. Do you want to preserve the maximum amount of vitamins in garlic for winter? Not a problem - you can quickly marinate it at home. This is done quite simply. I will introduce you to the best recipes for pickling garlic for the winter in this article. We will cook both whole heads and cloves.

The nutritional value of this product is 149 kcal. There are 30 g of carbohydrates, 6.5 g of protein and 0.5 g of fat.

Contains:

• vitamins, B2, B5, ;
• manganese, selenium, calcium, zinc, potassium, copper, iron and other mineral compounds;

Garlic is considered a natural antibiotic. It easily copes with various pathogenic bacteria, viruses and fungi.

In addition, this product reduces the likelihood of vascular spasms and increases their elasticity. It also normalizes cholesterol levels and prevents the risk of thrombosis.

Garlic also has an anti-cancer effect on the body. In terms of the strength of its effect, some researchers equate this product to chemotherapy.

Due to the high content of vitamin PP, this product helps prevent senile dementia. It also enhances the production of digestive enzymes and dilutes bile (this prevents the formation of stones).

You just need to know when to eat this vegetable in moderation. Otherwise, you may experience the negative effects of garlic on your body :)

Recipes for marinades with vinegar

Below I have selected several proven recipes with photos for you. Be sure to prepare and taste this delicious appetizer. The benefits and harms of a pickled product are almost the same as those of a fresh one. However, pickled slices do not have a pungent odor or bitterness. They taste much softer and more tender. Why am I telling you everything - you can see for yourself.

Yes, some recipes require sterile jars. So check it out.

How to marinate with honey

You need to take:

• garlic (take enough to preserve 3 half-liter jars, fill them halfway);
• 3 pcs. cloves + bay leaves + peppercorns;
• a pinch of coriander seeds;
• 2 tbsp. Sahara;
• 1 tbsp. honey;
• liter of water (for marinade);
• 100 ml of 6% simple or apple cider vinegar;
• 1.5 tbsp. salt.

Peel the cloves, but not completely (leave 1-2 layers). If you clean it completely and then pour it with hot marinade, the garlic will turn bluish. It will look like aliens :) Therefore, in order not to ruin the presentation of the snack, it is better not to peel the cloves completely.

Soak the garlic in its peel with cold water for 2 hours. During this time, all bitterness will go away. Then drain the cold water, pour boiling water over the product and leave for half an hour. Then drain the water again and place the cloves in sterile jars. To each of them we add bay leaf, allspice, cloves and coriander seeds.

Prepare the marinade. Boil water, salt and sugar it. Then reduce the heat to low and cook the brine for about 5 minutes. Then add honey and vinegar, bring the brine to a boil and remove from the stove. Pour the hot marinade into jars and preserve.

How to prepare a snack in Korean

For this 0.5 kilo of garlic you will need:

• 125 ml 9% vinegar;
• 50 ml water;
• 0.5 liters of soy sauce.

Separate the garlic heads into individual cloves. Do not peel them completely - they should remain in the peel. We wash and place them in a sterile jar. Pour vinegar and cold boiled water on top. Cover the dish with a nylon lid and place it in a dark place for a week.

As time passes, remove the pickled garlic in vinegar. Boil the soy sauce over low heat for 10 minutes. When it cools down, pour it into half-liter glass jars. Remember that the sauce should only occupy 1/3 of the container. This is where we send our garlic. We can the snack and put it in the refrigerator or cellar.

If you wish, you can taste the deliciousness in about three weeks. Although it is better to wait for the cold, cold winter. Well, will you train your endurance? 😉

Cooking with whole heads

This is a method without sterilization. To prepare this snack, take 3 kilos of garlic and the following ingredients:

• 6 glasses of water;
• 20 pcs. carnations;
• 6 glasses of 9% vinegar;
• 20 pcs. bay leaves;
• 30 pcs. black pepper;
• 3-6 pcs. bitter capsicum;
• 300 g sugar;
• 2 tbsp. salt.

First of all, prepare the garlic. We will marinate it with whole heads. Therefore, simply cut the root (if the vegetable is straight from the garden) and remove the top layer of husk.

We wash the workpieces and place them in an enamel bucket. Pour boiling water and wait until the water cools down. Then we drain it - it will take away the bitterness from the garlic.

Place spices in a bucket: salt, sugar, cloves, pepper (peas and crushed capsicum), bay leaf. Pour in 6 glasses of vinegar and water. Cover the top of the container with gauze and close the container with a lid. After which we simply forget about garlic for a month. By the way, if you are preparing large heads, they should be marinated for up to 50 days.

Then we put the yummy food into sterile jars. Do not compact too much - let the garlic “feel” free. Pour brine on top and cover with a nylon lid. If you wish, you can close it with metal lids - the preservation will stand well.

Cooking salted garlic

This appetizer is prepared in June-July. You will need only 3 ingredients - garlic itself, water and salt. We will prepare the appetizer using cloves - just don’t expose them (leave 1-2 layers of husk). We wash the product, put it in a clean jar and fill it with cold water. After a day, drain the water and fill it with new water. Repeat this operation for another 2 days.

Then prepare the brine. Add 0.1 kg of salt to 1 liter of water. Boil this mixture, strain and cool. Fill the garlic cloves with brine and cover the jars with a nylon lid. This snack should be stored in the refrigerator or other cool place. Make sure the garlic is completely covered with the brine. If the liquid evaporates, add it.

Quick recipe for pickled garlic and beets

For this snack, in addition to vegetables, you will need salt, water and vinegar. When preparing brine, be guided by the fact that you need to take 50 g of salt per 1 liter of water. You also need to add 25 ml of 9% vinegar. It is possible to replace it with 50 ml of homemade grape or apple cider vinegar. Recommended proportions of garlic and beetroot vinaigrette: 3:1.

So, soak the unpeeled garlic cloves in cool water for 3 days. Once a day, drain the old water and refill with clean water.

Then put the slices and grated beets (for Korean carrots) into clean jars. Cook the brine. Mix salt, water and vinegar, bring to a boil and cool. Pour cool brine over vegetables. Cover the jars with lids and leave in a warm place for 5 days. After which we transfer the jars of snacks to the refrigerator or other cool place.

Cooking garlic like at the market

This is a very simple and fairly quick recipe. To prepare the snack you need to take:

• garlic (determine the quantity by eye on the basis that the heads should occupy 2/3 of the volume in a 3-liter jar);
• water;
• 3 tbsp. salt;
• Apple juice.

For this recipe, the vegetable is taken young, when it still has soft “clothes”. Prepared without vinegar. Apple juice will do instead. You can buy it at the store - you don't have to use freshly squeezed homemade juice.

Remove the top layer of husk from the heads, wash them and place them nicely in a 3-liter bottle. Pour cool water on top to understand how much marinade is needed. Then pour half of the water into the pan, and the rest into the sink (it is excess). Add apple juice to the water in the pan - proportions 1:1. Next, salt this marinade, pour it into the bottle and cover the container with a lid.

We put the jar on the balcony (only in the shade) and leave it for a week. Next we take a sample. If the garlic is already ready, move the bottle to a cool place.

How to make a marinade without vinegar

Instead of vinegar we will use essence. So, for this snack you need to take:

• 1 liter of water (for marinade);
• 2 full tablespoons of sugar and salt;
• 1 tsp essences;
• water for soaking the product.

Fill the unpeeled cloves with cold water and leave for 3 hours. Then drain the liquid, clean the product from the husks and fill it again with clean, cool water. After an hour, drain the water and place the slices in sterile jars.

Prepare the marinade. Add salt + sugar to the water and boil for a couple of minutes. Remove from heat and add essence. Then pour boiling water into the jars with garlic and leave for 3-5 minutes. Then we drain it and pour in the brine.

We preserve the jars, then turn them over and wrap them in a woolen blanket. When cool, you can transfer it to a closet or basement.

There are so many options for pickling garlic. My friends, be sure to share in the comments whether today’s material was useful to you. Also write what you cooked from the given recipes. By the way, I’ve been looking for a recipe for a long time - my grandmother used to cook it. These are tomatoes with garlic. Maybe you can help me - how do you prepare this appetizer.

By the way, I think that lovers of spicy snacks will like the “” recipes. Cook for your health. And I tell you: see you again.

Fragrant and hot, garlic is a welcome guest on any table, both fresh and as all kinds of dressings, seasonings and preparations. If you are an avid summer resident, trying in every known way to prepare everything that you grew over the summer, this story is for you. Especially if nature has gifted you with an unprecedented harvest of garlic.

The easiest way to preserve garlic for the winter is as follows: thoroughly dry the harvested garlic, put it in nylon tights and hang it in a dry place. Or you can use our grandmothers' old, tried-and-true recipe: dry the garlic without cutting the stems, then weave it together using twine into a braid or wreath. There’s no shame in hanging such beauty in the kitchen.

You can store dried, unpeeled heads of garlic in glass jars, covered with nylon lids or in canvas bags, or in boxes. You can prepare garlic for the winter in other ways: dry it, freeze it, pickle it, pickle it, preserve it in oil, add it to various pickles, or prepare all sorts of preparations for the winter that contain garlic. There are many ways, the main thing is not to be lazy and prepare tasty and healthy garlic for the winter, using our recipes and recommendations.

Pickled garlic “Quick and easy”

Ingredients:
10 heads of garlic,
5 dry red chili peppers,
dill umbrellas,
black currant and cherry leaves,
black peppercorns.
For the marinade:
4 tsp. Sahara,
4 tsp. salt,
2 liters of water,
5 tbsp. l. 9% vinegar.

Preparation:
Divide the garlic heads into cloves, peel them, place in a separate bowl, pour boiling water over them for a few minutes, then drain in a colander and cool. Place dill umbrellas, currant and cherry leaves in the bottom of sterilized jars, throw in black peppercorns, then place the prepared garlic cloves on top of it all, and throw 1 chili pepper on top. To make the marinade, boil water in a saucepan, add sugar and salt and let it simmer until the salt and sugar dissolve. Pour the boiling solution into the filled jars, cover them with sterilized lids and leave for 10 minutes. When the time is up, pour the marinade back into the pan, place over medium heat and simmer for 5 minutes. Finally, carefully add the vinegar. Pour the marinade over the garlic and spices again and roll up the lids. Turn the jars upside down, wrap them and leave them until they cool completely, and then store them in a cool place.

Salted garlic (dressing)

Ingredients:
2 kg garlic,
600 g coarse salt.

Preparation:
Peel the garlic heads, divide into cloves, then finely chop or pass through a press or meat grinder, mix well with salt and place very tightly in prepared, clean, dry jars. Close them tightly with nylon lids and store them in the refrigerator or any other cold place. Salt and garlic phytoncides will prevent mold from appearing.

Garlic, dried in slices

For cooking, choose hot varieties of garlic. Divide the garlic heads into cloves, peel them, cut them about 3-4 mm thick, place them on a sieve with a fine mesh and dry in the oven at a temperature of 50-60°C for 6 hours, remembering to turn the cloves over from time to time so that the garlic is dried evenly. Cool the finished garlic, put it in a jar or any other container, close the lid and store at a temperature from +2 to +10°C.

You can grind dried garlic into flour using a coffee grinder and get garlic powder, which can be added to the finished dish like salt, the main thing is to get used to it and not overdo it with this aromatic seasoning. Garlic prepared in this way should also be stored in a closed container.

Garlic in vegetable oil

First thoroughly dry the harvested garlic, select the amount you need and disassemble the garlic heads into cloves. Peel the cloves, place in glass jars with a capacity of no more than 0.5 liters and fill with vegetable oil. Store garlic in vegetable oil at a temperature slightly above zero degrees. Only in such conditions will the workpiece be stored for a long time. Once you have used all the garlic for its intended purpose, do not discard the vegetable oil under any circumstances. It will absorb the garlic aroma and its spicy taste, so add it to salads, vinaigrettes, and use it when preparing fish, meat, and vegetable stews.

You can do the same procedure, but after filling the garlic with oil, sterilize the jars for 15-20 minutes and roll up with boiled metal lids.

Lightly salted garlic

Ingredients:
garlic - as much as you want.
For brine (per 1 liter of water):
80 g salt,
leaves of black currant, cherry, horseradish, fresh dill.

Preparation:
Disassemble the collected and dried heads of garlic into cloves, peel them and place them in prepared, pre-sterilized and dried jars. Add washed and dried currant leaves, horseradish, cherries and dill to the garlic. Prepare a brine from water and salt by simply stirring the salt in the water, without boiling, and pour it over the garlic and herbs. Cover the neck of the jars with gauze, tie them with thread and leave the jars with the contents in this form at room temperature for 5 days. When the time is up, move the jars of lightly salted garlic to a cool place, such as a cellar or basement. If there is not enough prepared lightly salted garlic, then you can place 1-2 jars in the refrigerator.

If there is nowhere to store the pan, conditions simply do not allow it, but you really want to try garlic in beet juice, the next option is just for you.

Garlic in beet juice

Ingredients:
garlic - amount as desired,
For brine (per 1 liter of water):
50 g salt,
50 g sugar,
100 ml table vinegar,
100 ml beet juice,
250 ml boiled water.

Preparation:
Peel the dried garlic, separate it into cloves, remove the top layer covering them and blanch in boiling water for 3-4 minutes, then immediately lower the colander with the garlic into cold water (you can add ice cubes to the water). Place the prepared garlic in dry, sterilized 1-liter jars and fill with hot brine with boiled water added to it. Sterilize the filled jars in boiling water for about 5 minutes, then roll up with boiled iron lids and store in a cool place until the next convenient opportunity.

Garlic marinated in apple cider vinegar

Ingredients:

For the marinade (per 1 liter of water):
2 tbsp. l. Sahara,
2 tbsp. l. salt,
5 tbsp. l. apple cider vinegar.

Preparation:
Separate the young heads of garlic into cloves without removing the outer layer. Rinse them and blanch in boiling water for 2 minutes, then cool in cold water. Boil water with sugar and salt and add apple cider vinegar. Place the prepared garlic cloves into clean, dry, pre-sterilized half-liter jars. Pour marinade over their contents and sterilize for 5-7 minutes, then immediately roll up the lids.

Pickled garlic

Ingredients:
1 kg garlic,
350 ml water,
150 ml beet juice,
35 g salt,
25 g sugar.

Preparation:
Rinse the young heads of garlic in cold water, remove the stems and the top layer of peel. Then fill with cold water and leave for a day at room temperature. After a while, rinse the garlic heads, place them in an enamel pan and pour in the marinade, to prepare which you boil water with sugar and salt, cool the resulting solution and add beet juice to it. Cover the pan with the marinated garlic with a clean cloth or large piece of gauze. Place a wooden circle on top, on which you place a pressure, for example, a jar of water or a heavy cobblestone intended for these cases, once thoroughly washed and already tested. Again, leave the pan with garlic in the beet brine at room temperature, but for a week. When it passes, do not forget to transfer the pickled garlic to a cool place.

Pickled garlic with citric acid

Ingredients:
young garlic - quantity as desired.
For the marinade (per 1 liter of water):
2 tbsp. l. Sahara,
2 tbsp. l. salt,
½ tsp. citric acid.

Preparation:
The ingredients are almost the same as in the previous recipe, and the cooking method is almost the same, with the exception of some minor nuances.
Peel the garlic heads, divide them into cloves and soak in warm water for 2 hours, then peel them. Place the garlic cloves in a colander and rinse with cold water. Then place it in a saucepan of boiling water, removed from the heat, for 2 minutes and immediately cool in a cold one. Prepare the filling. When heating the water, completely dissolve the citric acid in it, add sugar and salt, remove the resulting foam and boil for 2 minutes. Place the garlic tightly in sterilized 0.5 liter jars and fill with hot marinade. Sterilize the filled jars at low boil for no more than 7 minutes from the moment of boiling and roll up the lids, previously scalded with boiling water.

Garlic pickled with honey

Ingredients:
2 kg garlic,
30 ml white currant juice,
100 g honey,
1 liter of water,
70 g salt.

Preparation:
Rinse the heads of young garlic in cold water, peel it, as they say, down to the last shirt, removing the roots. Then soak literally in ice water overnight. In the morning, rinse thoroughly again and place in a clean container specially boiled for this purpose. Mix currant juice, honey and salt with cold water. Pour this solution over the garlic and leave at room temperature to ferment. After 2 months, wonderful garlic pickled with honey will be ready for use.

Garlic seasoning with herbs and red currants

Ingredients:
600 g garlic,
600 g dill,
600 g parsley,
1 kg red currants,
40 g dill seeds,
200 g sugar,
20 g salt.

Preparation:
Peel the garlic cloves, rinse them with cold water and pass through a press. Rinse the greens under running water, let them dry and chop finely. Mix the greens with garlic, add currants, sugar, salt, crushed dill seeds in a mortar to this mixture and mix everything thoroughly. Place the resulting mixture in dry, pre-sterilized jars, close with nylon lids and store in a cool place.

Oriental garlic seasoning

Ingredients:
800 g garlic,
200 ml vegetable oil,
40 g ground red pepper.

Preparation:
Peel the garlic, rinse it and pass through a meat grinder or press. Heat the vegetable oil and let it cool. Gently place the garlic in it, stir and leave for 1 hour. Then add ground red pepper, mix thoroughly again and place in dry, sterilized jars. Close the jars with nylon lids and store in the refrigerator.

Garlic with basil

Ingredients:
2 kg heads of garlic,
200 g basil greens,
2 liters of water,
140 g salt,
200 g sugar.

Preparation:
Rinse the garlic heads thoroughly. Remove the bottoms, stems and top layer of husks. There is no need to separate the garlic into cloves in this recipe. Soak the peeled heads of garlic in cold water for 9 hours, then rinse, place them in dry sterilized jars, sandwiching a layer of garlic with a layer of basil, and fill with cold boiled water with sugar and salt dissolved in it. The solution must cover the heads of garlic. Close the jars with plastic lids and place in a cool place.

Gas station "Yuzhnaya"

Ingredients:
3 kg garlic,
1 kg carrots,
1 kg sweet pepper,
400 g dill,
400 g celery greens,
4 tbsp. salt.

Preparation:
Pass the garlic, divided into slices and peeled, through a press. By the way, one little secret: to peel the garlic quickly and easily, soak it in warm water for 30 minutes. Then simply rub the cloves between your palms, and the peel will come off on its own, without any problems or effort. Grate the carrots on a coarse grater, cut the seeded pepper into thin strips. Combine these ingredients together, add chopped herbs and salt. Mix everything thoroughly, rubbing lightly with your hands, and then place in dry, sterilized jars. Cover them with plastic caps and store them in a cool place.

Korean style garlic
If you have never experimented with preparing garlic for the winter in this way, then first prepare a little, so to speak, for testing, and if you like the preparation, simply double the amount of ingredients.

Ingredients:
500 g garlic,
100 ml 9% vinegar,
400 ml soy sauce.

Preparation:
Wash the peeled garlic cloves, place them in a clean jar and fill with vinegar. If it doesn't cover the garlic, add a little water. Close the jar with a lid, put it in the refrigerator and forget about it for a week. You will need exactly this amount of time for the garlic to soak in the marinade. After a week, drain the marinade and place the garlic cloves in sterilized jars, filling them only halfway with garlic. Boil the soy sauce for 10 minutes, cool it and fill the jars with garlic to the top. Then simply roll up the jars with boiled lids and store in the cellar or refrigerator. In a month, a great snack will be ready. When guests come to you and you want to treat them to your signature dish, say, meat or poultry, be sure to serve both the garlic itself and the soy sauce in which it was infused.

Garlic-ginger paste

Ingredients:
600 g garlic,
400 g ginger root.

Preparation:
To prepare this paste, you can use garlic that is not suitable for long-term storage, for example, slightly spoiled. Clean it, remove spoiled areas, wash and grind with a blender or meat grinder. Peel the ginger root, cut it into small pieces and also pass through a meat grinder or chop using a blender. Combine these ingredients, mix thoroughly, place in small, clean jars and store in a cool place. By the way, the paste will turn out even piquant if you add chopped chili pepper to it.

Pickled garlic cloves with fresh herbs, horseradish and cinnamon

Ingredients:
young garlic - amount per 1 liter jar.
For the marinade:
3 tbsp. water,
1 tbsp. 9% vinegar,
1 tbsp. l. salt,
1.5 tbsp. l. Sahara,
fresh parsley, dill,
1 chopped horseradish root,
Bay leaf,
a few peas of allspice,
several buds of cloves,
a little cinnamon.

Preparation:
Place the garlic cloves, peeled and washed under cold running water, into a clean, dry, sterilized 1-liter jar and fill with marinade, to prepare which mix water, sugar, salt, vinegar, finely chopped herbs, parsley root, bay leaf, pepper, cloves and cinnamon, and boil this mixture. After filling the jar with marinade, roll it up with a boiled lid and store it in a cool place.

By the way, to prevent the garlic cloves in jars from darkening and to look white and appetizing, soak whole heads of garlic in cold water for 2 hours, and only then start canning.

Happy preparations!

Larisa Shuftaykina

If you like the taste of garlic from jars of pickled or tomatoes, then be sure to prepare it as a separate preparation. Today, there are two types of pickling garlic for the winter - whole heads and cloves. The heads are most often used to cover young garlic, with a thin and delicate peel, while the cloves can be used to preserve both young and old garlic. Today I want to offer you a recipe for pickled garlic cloves for the winter, or rather two recipes. The first recipe will be based on a classic marinade, the second will use beet juice.

Pickled garlic for the winter, cloves without sterilization- This is a spicy spicy accompaniment for meat and fish dishes. This garlic will add a special piquancy to soups, borscht and main courses that are prepared with stewed vegetables. The garlic turns out to be spicy, sweet and sour in taste and crunchy. To start, try canning a small amount of garlic for testing. Now let's look at how to pickle garlic for the winter. The amount of marinade is designed for two half-liter jars with a reserve.

Ingredients:

• Garlic – 300 gr.,
• Dill umbrellas – 1 pc.,
• Parsley – 1 bunch.

For marinade per 1 liter of water:

• Bay leaf – 1-2 pcs.,
• Black peppercorns – 3-5 pcs.,
• Thyme (dried) – 1 teaspoon,
• Ginger – 0.5 teaspoon,
• Rock salt – 1.5 tbsp. spoons,
• Table vinegar – 3 tbsp. spoons,
• Sugar – 2 tbsp. spoons.

Pickled garlic for the winter without sterilization - recipe

For winter pickling, it is advisable to use undamaged garlic cloves. Peel the garlic cloves.

Rinse them in water. After this, place on a towel and let dry.

Sterilize the jar with a lid in which you will preserve the garlic over steam. Place an umbrella of dill and parsley sprigs at the bottom of the treated jar.

Add garlic cloves. The jar should be filled up to the neck.

Prepare the marinade. Place a bay leaf in hot water. Add black peppercorns.

Add dried thyme for flavor.

Add salt and sugar. We use salt, as in other preparations, strictly stone salt, not iodized.

Add vinegar and a pinch of ground ginger to the marinade.

After adding all the ingredients, put the pan back on the heat and simmer the marinade for another 2-3 minutes. Pour the hot marinade over the garlic cloves.

Seal the jars with screw or seal lids. Turn the jars of pickled garlic upside down. Cover with a warm blanket and leave warm until completely cool.

Pickled garlic for the winter without sterilization. Photo

Recipes for pickled garlic and beets for the winter are no less popular. Jars of pickled garlic cloves in beetroot juice also turn out incredibly beautiful. Adding beet juice to the marinade does not affect its taste as much as it changes the color. Pickled garlic for the winter in beet juice a couple of days after canning it acquires a beautiful pink color.

Ingredients:

• Garlic - 200 gr.,
• Dill umbrellas – 1 pc.,
• Parsley – 1 sprig,
• Bay leaf – 1-2 pcs.,
• Beetroot – 3 pcs.,

For marinade per 1 liter of water:

• Salt – 1 tbsp. spoon,
• Sugar – 2 tbsp. spoons,
• Vinegar – 3 tbsp. spoons

Pickled garlic in beet juice - recipe

Peel the beets. Grate it on a fine grater. Add a shot of water to the bowl with the grated beets. Stir it, which will allow the water to color. Line a colander with gauze folded in two layers. Squeeze the juice from the beets.

Divide the head of garlic into cloves and peel them. Place the garlic cloves in boiling water. Blanch them for no more than two minutes. Sterilize the jar and lid in which you will preserve the garlic. Wash the dill and parsley. Place dill, parsley and bay leaf on the bottom of the jar. Fill the jar with garlic.

Pickled garlic in beet juice. Photo

The beneficial properties of garlic have been known to man since ancient times. But because of the specific smell, sometimes you have to refuse to use it. Pickling garlic will help avoid this problem.

A vegetable prepared in this way not only loses its pungent aroma, but also retains most of its beneficial properties.

Georgian pickled garlic


Ingredients:
Garlic – 1 kg
Tarragon - to taste
Vinegar – 400 ml
Salt – 4 tbsp. l.
Sugar – 5 tbsp. l.
Water – 400 ml

Preparation:
To prepare Georgian pickled garlic you will need young vegetables. Peel the heads, but leave one layer of skin. This will prevent the cloves from falling apart.

Scald the heads with boiling water and place them on a flat surface. While they are still hot, sprinkle generously with salt. Don’t skimp on the salt; the garlic won’t absorb more than it needs anyway.

When the slices have cooled, transfer them to a three-liter jar as follows: a layer of heads, a layer of tarragon, and so on until the top. Dilute the vinegar with water and pour the prepared marinade into a jar. Cover the neck of the container with a lid or paper and leave to marinate for 1-2 weeks.

Pickled garlic: a simple way


Ingredients:
Garlic – 1 kg
9 percent vinegar – 200 ml
Water – 200 ml
Salt – 30 g
Sugar – 60 g
Black pepper – 5 peas
Bay leaf – 4 pcs.
Khmeli-suneli – 4 tsp.

Preparation:
The first step is to prepare the marinade. Mix water, vinegar, salt, sugar, suneli hops, add black pepper and bay leaf. Heat everything until boiling, remove from heat and cool.
Separate the garlic into individual cloves and peel them, leaving a clear skin. Scald the vegetable with boiling salted water, cool quickly, lowering for about 1 minute. into ice water.
Place the finished cloves in a glass jar and fill with marinade. Cover the jar with a thick sheet of paper and wrap it with twine. Keep the container with pickled garlic at 22 degrees until fully cooked.

Pickled garlic with dill and beets


Ingredients:
Garlic – 1 kg
Water – 2 tbsp.
9 percent vinegar - 2 tbsp. l.
Salt – 2 tbsp. l.
Sugar – 1 tbsp. l.
Beets – 2 pcs.
Dill (with umbrellas) - to taste

Preparation:
Remove the husks from the heads. Pour boiling water over them, drain in a colander and cool. Place dill on the bottom of a glass jar and garlic on top. Add chopped peeled beets.
Prepare the marinade. In a separate bowl, mix water, salt, sugar. Place the mixture on the fire and bring to a boil. Add vinegar. Cool the finished marinade and pour it over the vegetables. Leave to marinate for 15 days. It is recommended to rinse the garlic under cold water before serving.

Pickled garlic with soy sauce

Ingredients:
Garlic – 1 kg
9 percent vinegar - 1 tbsp.
Soy sauce – 4 tbsp.

Preparation:
According to this recipe, you can pickle garlic in cloves or heads. Peel the vegetable, leaving only a thin skin. Rinse the heads well and dry.
Place the prepared product in a glass jar. Dilute the vinegar a little with water and pour the resulting mixture into the jar so that all the slices are covered. Cover the container with a lid and put it in a dark place for 7 days.
After a week, remove the workpiece and transfer the heads to clean, sterilized jars. Pour soy sauce into a saucepan, put on fire and boil for 12 - 15 minutes. Cool the sauce, pour half of the garlic, roll up the jars with lids and place in a cool place. After 3 weeks, the snack can be eaten.

Pickled garlic: hot method


Ingredients:
Garlic – 1 kg
Water – 300 ml
9 percent vinegar – 300 ml
Sugar – 50 g
Salt (non-iodized) – 30 g
Dried dill - 3 tbsp. l.
Khmeli-suneli – 3 tbsp. l.
Coriander – 3 tbsp. l.
Saffron – 3 tbsp. l.
Bay leaf – 5 pcs.
Black pepper – 5 peas.

Preparation:
First prepare the marinade. To do this, mix all the ingredients except garlic in a separate pan. Place the pan with the marinade on the fire, boil and cool. You can marinate the vegetable in slices or heads - it depends on everyone’s personal preferences.
Peel the garlic, leaving a thin skin. Dip it in salted boiling water for 2 minutes, then cool under running cold water. Transfer the vegetable to a jar and pour in the cooled marinade. Close the lid and store in a cool place for 5 days.

Pickled garlic: cold method


Ingredients:
Garlic – 1 kg
Water – 600 ml
Sugar – 4 tbsp. l.
Garlic – 4 tbsp. l.
Black peppercorns – 7 pcs.
Cloves – 10 buds
Vinegar – 3 tbsp. l.

Preparation:
Peel the vegetable from the top layer of peel. In a separate pan, add water, sugar, salt, cloves and peppercorns. Boil, remove the pan from the heat and pour in the vinegar.
Place the heads in rows in a glass jar and fill to the top with marinade. Close the lid tightly and put it in a cool place, but not in the refrigerator. After 2 months, pickled garlic will be ready for use.
Pickled garlic is a tasty and aromatic appetizer that will appeal to many. This dish is quite spicy, but, fortunately, does not have the specific smell of a fresh vegetable. This product can be stored for several years. But, most likely, the delicious garlic will be eaten much faster!

Bon appetit! And be HEALTHY!!!