Pickled garlic: the best recipes with cloves, heads, arrows. Pickled garlic - only taste and benefits! How to pickle garlic at home with heads, cloves and arrows

Not every home prepares pickled garlic for the winter, meanwhile, this is an original and tasty snack, which is good to serve with meat dishes, borscht, jelly. Garlic can be pickled both with cloves and whole heads, with a different combination of spices and spices. In any case, it will not be as hot as fresh, but no less useful.

How to pickle garlic

Pickled garlic will turn out tastier and more appetizing if you use the advice of experienced chefs.

You can pickle garlic with peeled and unpeeled cloves, as well as whole heads, but this does not mean that it is not necessary to peel it. The top layer of the husk is removed in any case, leaving only one layer.
If you want to pickle the whole fruit or unpeeled slices, you need to choose young garlic. With peeled cloves, you can pickle garlic of any age, as long as the cloves are even, intact.
For storage for the winter, pickled garlic must be placed in sterilized jars and closed with clean boiled lids. If you close the jar with a nylon lid, then you can store the snack only in the refrigerator.
For the preservation of garlic, it is better to use small jars, as this appetizer is not for everyone. It is preferable to prepare several small jars of pickled garlic for the winter, and not one three-liter one.
Before you start pickling garlic, it should be soaked for a couple of hours in cold water. Thanks to this simple action, it will be possible to preserve its color. Otherwise, the garlic may darken and look less appetizing.

There are many recipes for making pickled garlic for the winter. If you haven’t tried such an appetizer before, it makes sense to cook a couple of jars of garlic different recipes and then compare their taste and aroma.

Pickled garlic heads: a simple recipe

garlic - 1 kg;
water - 0.4 l;
table vinegar- 0.4 l;
Bay leaf- 2-3 pieces;
granulated sugar - 100 g;
salt - 40 g;
allspice peas - 10 pcs.;
cloves - 3-4 pcs.

Cooking method:

Arrange cloves, peppercorns, laurel leaves in sterilized jars. It will take 2 liter cans or 3 with a capacity of 0.65–0.75 liters. Smaller jars for pickling garlic heads will not work.
Pour boiling water over the garlic, then rinse with cold running water, remove the top layers of the husk. One layer should be left so that the slices do not crumble. Cut off the roots of the garlic heads.
Pack the garlic heads into the jars as tightly as possible.
Heat the water, put salt and sugar in it, boil for a few minutes, pour in the vinegar and remove the marinade from the heat.
Pour hot marinade over garlic. Seal the banks, wrap up. After complete cooling, store in a cool place protected from bright light until winter.

Perhaps someone will be confused by the large amount of vinegar that is part of the marinade. Fears are unfounded: the finished snack will not be too sour. However, if you want to use less vinegar, it is better to use a different recipe.

Whole garlic marinated with pepper

young garlic - 1.5 kg;
burning capsicum- 3 pcs.;
bay leaf - 3 pcs.;
water - 0.6 l;
table vinegar - 0.2 l;
salt - 20 g;
sugar - 60 g.

Cooking method:

Remove the outer layers of the husk from the garlic heads, leaving only one bottom layer holding the cloves together. Cut off the rest of the roots.
Sterilize three liter jars. Put a bay leaf and a whole pod in each hot pepper, which is a natural preservative. Thanks to him, less vinegar, salt, sugar can be added to the marinade, so that the taste of the pickled garlic itself will be more pronounced.
Arrange the heads of garlic in jars, filling them as tightly as possible.
Boil water, dissolving salt and sugar in it. Boil for 3 minutes and pour in the vinegar.
Immediately after introducing vinegar into the marinade, pour garlic in jars over it.
Roll up the jars with metal lids or screw tightly if using screw caps.
Turn the jars over, cover them with a winter blanket, let cool under it.

For storage in a cool room, pickled garlic heads can be removed when they have completely cooled. In winter, it is better to keep them in the cellar, but you can also keep them in the pantry at a temperature slightly below room temperature.

Garlic heads marinated with beets

garlic - 1 kg;
beets - 0.3 kg;
dill - 2 pcs.;
water - 1 l;
salt - 40 g;
sugar - 40 g;
table vinegar - 100 ml;
black peppercorns - 7 pcs.;
cloves - 5 pcs.

Cooking method:

Carefully peel the garlic heads from the top layer of the husk, rinse in running water.
Boil the water and put the heads of garlic in it, blanch for two minutes.
Transfer the garlic to cold water and let cool.
Place the garlic cloves in a colander to drain the water.
Wash, peel and dry the beets with paper towels. Cut it into pieces about one centimeter wide, twice or three times as long.
Sterilize the jars, put dill, spices on the bottom of each, put garlic and beet slices in jars.
Boil the marinade from a liter of water, two tablespoons of salt and the same amount of granulated sugar.
Pour vinegar into the boiling marinade, stir, remove it from heat.
Pour the marinade into jars, wait until their contents cool slightly (about a quarter of an hour), close tightly. You can use both a metal and a polyethylene cover, depending on the conditions under which the workpiece will be stored.
Leave the jar at room temperature in a dark place for two weeks. During this time, the marinade will have time to cloud and lighten. After that, canned food should be stored in a cool room. They should be stored at a temperature not exceeding 16 degrees, and if they are closed with a plastic lid, in the refrigerator.

Garlic heads marinated with beetroot take on a beautiful shade.

Garlic pickled with cloves: a simple recipe

garlic - 1 kg;
water - about 0.5–0.7 l;
salt - 40 g;
sugar - 40 g;
bay leaf - 2 pcs.;
dill seeds - 5 g;
black peppercorns - 5-6 pcs.;
allspice peas - 5-6 pcs.;
table vinegar - 60 ml.

Cooking method:

Peel the garlic. Soak the garlic cloves for half an hour in cool water, drain in a colander, let the water drain.
Sterilize a few small jars.
Spread dill seeds, peppercorns on them.
Arrange garlic cloves in jars.
Boil water and add garlic to it.
After 20 minutes, pour the water from the cans into the pan.
Put bay leaves in it, add the amount of salt and sugar indicated in the recipe, bring to a boil and boil for a minute.
Pour vinegar into the marinade, stir, turn off the heat.
Pour the hot marinade over the garlic, seal immediately with metal lids.
Let cool under something warm, after turning the jars upside down.

Garlic marinated according to this recipe can be used as an independent snack and as one of the ingredients for making sauces, dressings for soups.

Garlic cloves marinated with pepper

garlic - 0.5 kg;
chili pepper - 2-3 small pods;
allspice peas - 10-12 pcs.;
blackcurrant leaves - 3-4 pieces;
salt - 20 g;
sugar - 40 g;
table vinegar - 60 ml;
water - 0.5 l.

Cooking method:

Disassemble the heads of garlic into cloves, remove the husk from them, cut off the thickening. Throw out rotten and spoiled cloves, wash good ones.
Wash the peppers, dry.
Wash 2–3 cans with a capacity of 0.25–0.35 liters with soda. Sterilize them, boil the lids that fit them. AT this case convenient to use screw.
Arrange peppercorns, currant leaves in jars. Put one chili pepper in each.
Fill jars with garlic cloves.
Pour the garlic with boiling water, cover the jars with lids and leave for 15 minutes. Pour out the water.
Boil clean water again and pour boiling water over garlic. Drain the water after 10 minutes.
Mix half a liter of water with salt and sugar, bring to a boil and boil for three minutes.
Pour vinegar into jars. Immediately pour the hot marinade over the garlic.
Screw the lids on tightly, turn the jars upside down. Wrap up in something warm. Even a terry towel folded in half will do.

After a day, jars with garlic cloves can be transferred to the pantry. You can safely store them all winter at room temperature. They will be ready for use only after three weeks - in order to marinate and acquire a spicy aroma, garlic needs time.

Garlic cloves marinated in beetroot juice

garlic cloves (already peeled) - 0.5 kg;
fresh beets - 0.2 kg;
water - 0.5 l;
bay leaf - 1 pc.;
carnation - 1 pc.;
salt - 20 g;
sugar - 20 g;
black peppercorns - 3 pcs.;
table vinegar - 30 ml.

Cooking method:

Separate the garlic cloves, peel, remove all spoiled ones, wash the rest, pour over with boiling water, hold in it for 5 minutes, rinse in running cold water and dry.
Sterilize the jars, spread the garlic on them.
Wash and clean the beetroot, grate it on a fine grater. Pour beetroot puree with water, stir, strain.
Mix beetroot juice with salt and sugar, put bay leaves, peppercorns, cloves in it. Bring to a boil.
Pour table vinegar into jars, pour marinade on top.
Cover the jars with lids and place in a pot of water. Sterilize for a quarter of an hour.
Carefully, so as not to burn yourself, remove the jars and close them with boiled twist-off lids.

Garlic cloves marinated in beetroot juice are not only tasty, but also very beautiful.

Garlic marinated in soy sauce

garlic - 1 kg;
table vinegar - 0.5 l;
soy sauce- 1 l.

Cooking method:

Divide the head of garlic into cloves. Do not peel the cloves, but wash and dry well.
Put the garlic in a clean jar and pour over the vinegar.
Place the bowl of garlic in a cool, dark place for a week.
Sterilize the jars and put the garlic soaked in vinegar in them, filling each jar about half.
Boil the soy sauce for 10 minutes and pour over the garlic cloves. The sauce should reach to the very neck of each jar.
Close the jars tightly with sterilized metal lids. Remove to a cool place.

Garlic marinated in soy sauce will be ready to eat in 3 weeks, but you can store it longer if desired.

Pickled garlic - savory snack. You can prepare it for the winter different ways. It will not be as vigorous as fresh, but will not lose the majority useful properties. In addition, it will acquire an unusual spicy taste that many people like.

What to do with a large harvest of garlic? Definitely pickle!

Marinated garlic - a delicacy or a snack? It is difficult to call a delicacy a product that can be easily found on the grocery market in barrels and cans. Despite this, pickled garlic is considered a pleasant addition to dishes. This category also includes sauerkraut and pickled cabbage, pickled cucumbers, Korean-style carrots, pickled ginger.

Recipe for pickled garlic cloves for the winter in jars

This recipe requires more time to prepare the products, but then you can enjoy the delicacy without any hassle.

Ingredients:

garlic - 700 g
water - 500 ml
sugar - 25 g
salt - 20 g
vinegar - 80 ml
black peppercorns - 1 teaspoon
hot peppers - 1-2 pods (1 per jar)
dill umbrella - 1 per jar

Cooking:

Sterilize jars and lids in the oven.
Peel the garlic, cut into slices.
Clean each slice, cut off the bottom.
Wait for the water to boil violently, place a colander with garlic there and blanch the cloves for 60 seconds.
Remove the garlic and put it in cold water.
Wait for the garlic to cool down.

At this time, prepare the marinade:

Put water (500 ml) on the stove.
Dissolve salt, sugar, peppercorns in it.
Boil.
Remove from heat, add vinegar, stir.

Put the products in the jar in the following sequence:

dill umbrella
garlic to the middle of the jar
hot pepper pod
leftover garlic

Fill jars with hot marinade.
Seal, turn lids down.
When the jars have cooled down a bit, put them on the floor and wrap them in a blanket. Then place in storage.

Recipe for pickled garlic for the winter with whole heads, as in the market

Whole pickled garlic is good because it tastes rich, and during cooking there are fewer troubles with cleaning. But you still have to peel such garlic, just before eating directly.

Note! The market usually sells red or pink garlic. Such garlic can be obtained by marinating it with beets.

Pickled garlic with beets "as in the market"

Pickled Garlic: Instant Recipe

This recipe for pickled garlic is considered a quick one because it does not take much time to “bring to taste”. Garlic can be consumed after 3 days. For those who love it more vigorously - after 5 days. Also, the recipe does not require sterilization and rolling into jars.

You need to store the snack in the refrigerator or in another place where it definitely does not ferment and does not deteriorate.

Advice! Add spices to your taste, but keep in mind that there should be a lot of them. Otherwise, the garlic simply will not have time to marinate in such a short time.

Ingredients:

unpeeled garlic - 1.2 kg
water - 250 ml
vinegar - 185 ml
salt - 25 g
sugar - 55 g
black peppercorns - 10 pieces
cloves - 5 pieces
coriander - 1/4 teaspoon
rosemary - a pinch
nutmeg - pinch
bay leaf - 3 pieces

Cooking:

Peel the garlic from everything superfluous, divide into slices.
Fill jars disinfected at high temperature with garlic.
1. Dissolve salt, sugar and other spices in water.
2. Bring to a moderate boil.
3. Quickly add vinegar and remove from heat.
Pour garlic with freshly prepared hot marinade, close the jars and refrigerate for 72 hours.

Garlic pickled with cloves for the winter without sterilization

Garlic without sterilization can be prepared according to some of the recipes above. There is one big plus in this cooking method: you do not need to bother much. However, jars will still have to be sterilized!

Useful information! Sterilization involves the processing of jars in a special way, in which they are boiled in a large container for 5-30 minutes.

Sometimes sterilization is necessary. For example, when you cook jam without sugar, or the same garlic without a bite. But in most cases, this step can be omitted.

This recipe is extremely simple.

Ingredients:

garlic - 1 kg
water - 250 ml (or more)
bite - 150 ml
ground coriander - 1 whisper
bay leaf - 3 pieces
hot capsicum - 2 pieces
salt - 30 g
sugar - 65 g
ground cumin - 1/2 teaspoon

Cooking:

Peel the garlic from all excess, leave clean slices.
Prepare a container for garlic in a special way.
Fill it with garlic.
To prepare the marinade:
1. Chop hot peppers into rings.
2. Dissolve sugar, salt and other spices in water.
3. Boil for 3 minutes.
4. At the end, remove from the stove and add vinegar.
Pour the hot marinade over the garlic.
Roll up jars with lids, turn over and leave to cool.

the marinade is clear and very tasty

Pickled garlic cloves with beets for the winter

This recipe is very similar to the recipe for marinating garlic "as in the market", but there are still differences.

Ingredients:

garlic - 1 kg
beets - 200 g (2 pieces)
sugar - 70 g
salt - 30 g
vinegar - 150 ml
cinnamon - a pinch
cloves - 5 boxes
black peppercorns - 6-7 pieces

Cooking:

Gently peel the garlic, separating the cloves.
Also peel the beets, cut into slices, then each slice in half.
Place garlic and beets in layers in sterilized jars.
Cook the marinade:
1. Dissolve salt, sugar and spices in a container with water.
2. Cook after boiling for 2 minutes.
3. Remove from heat and carefully add vinegar.
Introduce hot marinade into garlic with beets.
Seal jars, turn over and remove.

Korean Pickled Garlic

This recipe is quite simple. You do not have to prepare a separate marinade with spices.

Ingredients:

garlic - 1.5 kg
water - optional
table vinegar - 300-400 ml
soy sauce - 1 liter (may need less)

Cooking:

Peel the garlic well, leave the cloves.
Put the garlic to the very top in jars. Pour about 2/3 of the volume of the jar with table vinegar. Fill the rest with boiled hot water.
Close the lids and put away for a week in a dark, cold place. For example, in the refrigerator.
After a week, remove the jars of garlic, open them, drain the marinade.
Disinfect jars, boil soy sauce for a quarter of an hour, then cool.
Divide the garlic into 1/2 jars.
Fill with warm sauce, seal with lids.
Put away in a cool dry place.

Pickled garlic with red currant without vinegar

This recipe is especially relevant in the summer, when there is nowhere to put a large crop of currants. Ginger will add spice and spiciness to the appetizer, and the absence of vinegar will also make it very useful.

Ingredients:

garlic - 10 heads
water - 600 ml
red currant - 500 g
ginger - 100-150 g (to taste)
salt - 10 g
sugar or honey - 60 g

Cooking:

As usual, peel the garlic, separate the cloves and peel them.
Wash the ginger, but do not peel, because it is in the peel that most of the useful substances. Cut into medium cubes.
Sort out red currants, remove bad berries, branches, debris and leaves. Rinse.
Make the marinade:
1. Dissolve sugar or honey in water, add a few pinches of salt.
2. Then add all the garlic to the liquid.
3. Boil garlic with marinade for 60 seconds.
At this time, spread the currants and ginger equally.
When the marinade has cooled slightly, pour it into jars along with garlic.
Seal jars tightly.
Then move to a cool dry place for storage.

Tip #1! You can use both garlic cloves and cloves in this recipe. It won't make a difference in taste.

Tip #2! If you are worried about blanks without vinegar, you can additionally sterilize jars with marinade and currants for 10-15 minutes and only then roll them up.

Pickled garlic and red currants

Pickled Garlic: Georgian Recipe

AT Georgian recipes often such a spice as tarragon appears. This is not lemonade, another name for tarragon is tarragon. The grass is fragrant, strongly smelling. Georgians like to make drinks with it and use it for pickling.

In this recipe, there are no strict restrictions on the quantity, only the proportion applies: the ratio of water to vinegar should be 1:2. That is 1 part water and 2 parts vinegar.

Ingredients:

peeled garlic - 1 kg
water - optional
wine vinegar - optional
salt, sugar - to taste
tarragon - optional

Cooking:

Garlic, peeled in advance, is transferred with chopped tarragon to jars, alternating: a layer of garlic, a layer of grass, and so on.
The bite is mixed with water in the proportion indicated earlier, salt and sugar are dissolved, brought to a temperature of 90-95 degrees.
Such a marinade is filled with food jars.
Top loosely covered with a lid and put in a cool place. Ideally - in the cellar, for 14 days.
After a while, the jars are opened, the contents are checked, and, if everything is in order, the lids are screwed tightly.

Pickled garlic in beetroot juice for the winter

If you want more garlic and less beetroot, then we present to your attention a simple recipe for making pickled garlic in raw beetroot juice. According to this recipe, the garlic turns out to be the most tender, and the taste of beets is almost not felt.

Ingredients:

beets - 2 pieces
garlic - 500 g
salt - 20 g
sugar - 50 g
table vinegar or apple cider vinegar - 60 ml
water - 500 ml

Cooking:

Peel the garlic, separate the cloves.
Blanch garlic in boiling water for 2-4 minutes.
Then immediately cool the garlic cloves by immersing them in ice water.
In parallel, you can do the preparation of the marinade:
1. On the coarse grater chop pre-peeled beets.
2. Squeeze out juice using cheesecloth.
3. Dissolve salt, sugar in water, combine with beetroot juice.
4. With a rapid boil, boil for a quarter of an hour.
5. Introduce vinegar, mix, remove from the stove.
Place garlic cloves in jars.
Fill the container with hot marinade.
Tighten the jars with lids and remove until cool.

It would be nice to add some spices to this recipe.

Pickled garlic in redcurrant juice

Garlic in redcurrant juice is marinated in the same way as in beetroot juice. Only if the beets are crushed with a grater, then you will need a blender, meat grinder or food processor to grind currants.

Advice! Note that beetroot marinade is more spicy, while redcurrant marinade is sour. Therefore, you can reduce the amount of vinegar and add spices: rosemary, coriander, cloves.

Pickled garlic: cold way

The difference between the cold method and the hot one is that the marinade is used to pour the garlic completely cooled down. Such garlic should be infused in a dark, dry and cold place for at least 60 days (2 months). If this is a long time for you, then refer to the standard, hot pickling method. Hot-pickled garlic can usually be eaten after 2 weeks.

Any recipe for marinating garlic can be turned into a cold one in an instant if the cloves are poured not with hot marinade, but cooled to room temperature. This is the whole secret.

both individual cloves and whole heads of garlic are pickled in a cold way

Pickled young garlic: a recipe for the winter

Young garlic, although still very soft and tender, is still suitable for pickling. Marinade for young garlic Any method is suitable, as is the method of pickling. It is advisable to additionally subject young garlic to additional sterilization, since its antiseptic properties are still weak, and it may deteriorate during storage.

Pickled garlic for the winter with suneli hops

Oriental spice - suneli hops, traditionally used for meat, fish, vegetable dishes. Perfect for pickling garlic along with cloves, coriander, black pepper. The seasoning has a pronounced taste and aroma, goes well with lemon juice.

Pickled garlic in apple cider vinegar for the winter

Apple cider vinegar is often substituted regular vinegar. It is believed that it Apple vinegar less caustic and harmful. Of course, if we are talking about high-quality vinegar, or homemade. Poor-quality store-bought apple cider vinegar is most often a mixture apple juice and table vinegar.

Since apple cider vinegar can replace regular table vinegar, any recipe from this article is suitable for making pickled garlic. Just replace one vinegar with another.

Advice! Maximum good combination can be achieved by adding apple cider vinegar to the recipe for pickled garlic with currants, suneli hops, or beets.

Garlic pickled with cloves for the winter with pomegranate

Garlic marinated with pomegranate has a pronounced sweet and sour taste, quite pleasant and spicy at the same time.

Ingredients:

garlic - 500 g
ripe pomegranate - 1 medium
wine or apple cider vinegar - 100 g
water - 300 ml
salt - 15 g
sugar - 30 g

Cooking:

Peel the garlic, divide the cloves.
Peel the pomegranate in any way convenient for you, separate the grains.
Banks exposed to high temperatures (boiling, heating over steam or in the oven)
Put garlic cloves and pomegranate seeds in layers in jars.
Prepare the marinade by mixing the remaining ingredients, except for the vinegar.
1. Boil the marinade for 3 minutes, remove from heat.
2. Add apple cider vinegar, stir
Pour in freshly prepared marinade, tighten the lids.

Pomegranate with garlic - a good combination of flavors

Recipe for pickling garlic in plastic buckets

Marinating in buckets is convenient when you need a large volume at once finished products. There are no problems with banks. Sterilizing buckets is simple: scald them several times with boiling water. It's enough.

Advice! It is better to use plastic buckets that are hermetically sealed. The volume of such buckets is usually 10 liters. They most often sell mayonnaise, salted herring, cucumbers, cabbage.

Video: How to cook Pickled Garlic?

Canned vegetables are always very popular, because rolling helps not only to give them unusual taste but also keep for a long time. Many people love to pickle garlic. There are many great and simple ways his cooking. Memorize 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? Scroll positive properties:

A pickled vegetable contains a huge amount of chlorine, 100 grams have daily rate. This substance is necessary for us to break down fats, helps to form blood plasma, has a beneficial effect on the functioning of the liver, and improves digestion.
The plant is rich in potassium. It improves the functioning of the heart, intestines, 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.
because of a large number iodine pickled vegetable is useful for people suffering from problems with thyroid gland.
Contained in huge number vitamin C (there is more of it in garlic than in lemon) helps to strengthen the immune system, protects us from colds and infections. If you get sick, be sure to eat garlic in a marinade. This helps to thin the mucus and remove it from the respiratory tract.
Sulfides and phytoncides present in the plant fight microbes.

A pickled vegetable can only be harmful if consumed in excess. large quantities. This is expressed:

undulating headaches;
inhibition of the reaction;
decreased vigilance.

How to pickle garlic at home

The conservation process is not difficult. The marinade for garlic necessarily includes vinegar, sugar and salt. In addition, dry herbs are added there, onion peel, spices to add flavor. Before pickling garlic at home, depending on the recipe, it is completely peeled or only the top layers are removed. Then pour hot brine and roll into glass containers or close nylon lids.

Pickled Garlic - Recipe

Only undamaged vegetables should be used for harvesting. Depending on which pickled garlic recipe you choose, it will need to be laid out in jars with whole heads, peeled or unpeeled cloves, or arrows. It can be served as an appetizer on its own, or used 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 with 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 that you will now meet is not quite ordinary, but it is very popular in France, and therefore deserves attention. Pickled garlic for the winter with cloves is rolled up with oily brine and Provence herbs. It goes well with cheese, meat dishes, fish. Be sure to remember how to pickle garlic for the winter with cloves.

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% vinegar - 160 ml;
sugar - 2 tbsp. l.;
salt - 2 tbsp. l.

Cooking method:

fresh garlic you need to clean, rinse, divide into slices.
Put four jars of 350 ml for sterilization. After that, put three bay leaves on the bottom of each, a pod of hot pepper without seeds and tails (each cut into 2-3 pieces).
Fill jars tightly with cloves. Pour boiling water over, cover, leave for 10 minutes, then drain the water.
Fill the pot olive oil and water, put Provence herbs, sugar, salt. Cook for 2-3 minutes from the moment of boiling.
Pour 40 ml of vinegar into each jar. Pour in the hot marinade and screw on the lids tightly.
Turn the blanks over, wrap them with a blanket and leave it like that until they cool. Store in a cool place, such as a basement. You can use the dish in two to three weeks.

Pickled Garlic - Instant Recipe

Cooking time: half an hour.
Servings: 2 persons.
Calorie content of the dish: 326 kcal.
Purpose: snack.
Kitchen: home.

If you are not one of the patient people, then the recipe fast food pickled garlic will be to your liking. Using it, after two or three days you can enjoy spicy taste ready-made treats. The recipe gives the proportions of the ingredients for one 350 ml jar. This is just enough if you want to make a small portion of an appetizer 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, wash. Pour boiling water, hold for a minute, and then rinse cold water.
Cut hot peppers into rings.
Boil 100 ml of water in a saucepan. Add vinegar, sugar, spices, salt and pepper. Boil the brine for a minute after it boils.
Put the garlic in a jar, pour the marinade. Close the lid and refrigerate for several days.

Pickled garlic - a recipe like in the market

Cooking time: 1 hour.
Servings: 10 persons.
Calorie content of the dish: 863 kcal.
Purpose: snack.
Kitchen: home.

Sometimes each person wants to repeat at home to cook the product that he took in the store or ordered in a restaurant. Many people are looking for a recipe for pickled garlic on the market, and if you are one of them, then consider yourself lucky. Guided by the following instructions, you will prepare a vegetable that tastes and smells no different from the purchased one.

Ingredients:

garlic - 2 kg;
water - 0.4 l;
9% vinegar - 0.4 l;
bay leaf - 4 pcs.;
salt - 60 g;
fragrant 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, salt. On low heat, sweat the brine for a quarter of an hour.
Cool the marinade a little and pour into jars. Close them tightly with plastic lids and let cool at room temperature. Then move to somewhere cooler.

soaked garlic

Cooking time: 1 hour 40 min.
Servings: 2 persons.
Calorie content of the dish: 376 kcal.
Purpose: snack.
Kitchen: home.
Difficulty of preparation: easy.

In order to make soaked garlic, it is advisable to take young heads, which are also called dairy. Their taste is softer. How is this garlic pickling different from many other recipes? The fact that the dish will be completely ready for use 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 heads of the vegetable from the husk and wash them thoroughly. Pour hot water over and leave for an hour.
Sterilize the container. Lay out the vegetable, currant and cherry leaves, greens.
In a saucepan, mix water, vinegar, salt. Bring the liquid to a boil and pour over the jars. Cover them with a cloth and keep for 5 days at a temperature of 10-15 degrees. Then move to the refrigerator or use immediately.

Pickled garlic with beets

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

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

Ingredients:

garlic - 1.5 kg;
carnation - 6-7 buds;
beets - 1 large;
black pepper - 9-10 peas;
dill - 2-3 umbrellas;
9% 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 put on maximum heat to boil.
Clean the vegetable heads, but do not disassemble them. Wash.
Place the heads in a pot of boiling water, and after two minutes, drain in a colander and immediately place in very cold water.
Wash the beets, peel, cut into small pieces, slices or bars.
Arrange several cloves of garlic in jars. Divide the beets evenly. It is better to lay out products in layers.
Boil one and a half liters of water and make the fire under it medium. Add salt, cloves, sugar, peppercorns. Boil 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 iron lids or clog with nylon. Leave in the dark at room temperature for two to three weeks. Then keep a couple of days in the refrigerator and you can try.

Pickled garlic heads

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

There are a lot of recipes for pickled garlic heads, but most of them are too laborious and multi-component. Beginners are advised to use the following conservation technology. It works for everyone without exception. In addition to the main component - a vegetable, in the composition of the dish you will need only salt, apple cider vinegar and water. From this set of products you get just 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 the husk, arrange in clean, sterilized jars.
Dissolve vinegar and salt in water. Fill jars with brine and roll them up.
Store the workpiece in the dark for up to six months.

Pickled garlic for the winter without sterilization

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

A versatile snack that is very easy to prepare is 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 stew and salads, fish, meat dishes. Garlic should turn out to be moderately spicy, but its main taste is sweet and sour. Be sure to try to cook it, because it is very simple 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.;
lavrushka - 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, dry. Put in sterilized jars to the edge.
Boil 2 liters of water. Add parsley, peppercorns, thyme, sugar and salt. Pour in the ginger and add the vinegar. Boil the brine for a couple of minutes.
Pour the brine into jars. Cork with twist-on iron lids, turn over. Keep covered with a warm blanket until completely cool.

Pickled garlic cloves

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

Not only vegetable cloves are suitable for blanks, but also other parts of it. Pickled garlic arrows are one of the most appetizing snacks. The following recipe suggests making a brine with soy sauce, spices. All components of the marinade give the plant spicy taste. The list of ingredients is based on one liter jar, but it is better to do 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% vinegar - 2 tbsp. l.;
black peppercorns - 6 pcs.;
ground coriander - 2 tsp

Cooking method:

Wash the arrows, dry, cut to the height of the jar.
Heat up in a frying pan vegetable oil. Fry the arrows without a lid for 7 minutes. They should turn green.
Add soy sauce and vinegar, stir.
Enter coriander, two types of peppers, sugar, paprika, chopped garlic cloves. Simmer for 5 minutes.
Put the arrows in a jar, pour the brine from the pan. Sterilize in a saucepan 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 teeth.
Do not roll large jars, several small ones are better.
Soak the heads in cold water before marinating the garlic. It will be more beautiful in color.

Video: Pickled garlic

Pickled garlic is very tasty, fragrant and healthy!

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

She demands minimal amount ingredients, simple and easy to make.

So how do you 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 decay has already started anyway. And even if the workpiece is well stored, it may turn out tasteless.

What can be marinated:

heads;

peeled slices;

Unpeeled slices;

Arrows with and without seed pod.

The marinade is prepared standard, salt and vinegar are necessarily added to it. Basically, products are poured with a boiling solution. Banks 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 desirable to process the lids so that the appetizer 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.

Ingredients

0.5 kg of garlic;

1 liter of water;

1 tsp salt;

0.25 l of vinegar 6%.

Cooking

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

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

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

4. Shake several times to dissolve the salt faster.

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

Recipe 2: How to pickle garlic at home with 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, how many will go into jars. But the proportions for pouring must be strictly observed.

Ingredients

Liter of water;

100 ml 9% vinegar;

60 grams of sugar;

50 grams of salt;

5-10 peppercorns;

0.5 tsp dill seeds.

Cooking

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

2. Pour the dill seeds, scatter the peas of allspice.

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

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

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

Recipe 3: Pickled garlic: wild garlic arrows

Green arrows of garlic are another great product for fragrant preparations. In marinated form, they are very tasty and resemble wild garlic. It is very important to have time to collect the arrows while they are tender and juicy.

Ingredients

60-70 arrows;

2.5 tablespoons of salt;

4 peppercorns;

2 stars of carnation;

40 ml of vinegar 9%.

Cooking

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

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

3. We put 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 and forget about it for 2-3 months.

Recipe 4: How to pickle garlic at home with beets

Pickling with beets allows you to get very beautiful, pink garlic. The root crop practically does not affect the taste. But it can also be used in food or added to various dishes. Pickled beetroot has an unusual but pleasant taste.

Ingredients

0.6 kg of garlic;

0.2 kg of beets;

1 spoon of salt;

1 spoon of sugar;

50 ml of vinegar 9%;

Spices, herbs.

Cooking

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

2. We wash the beets, peel and cut into thin slices.

3. We put spices in sterile jars. It can be peppercorns, laurel, coriander and any others. You can put a sprig of parsley or dill, cherry or currant leaves. In general, complete freedom of action. But do not put too much spices.

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

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

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

Recipe 5: Pickled Garlic with Honey and Sour Cream

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

Ingredients

120 ml of sour cream;

4 heads of garlic;

50 ml lemon juice;

0.5 tsp salt;

2 spoons of honey;

Black pepper.

Cooking

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

2. Mix honey with lemon juice and sour cream. If the honey is candied, then it must be melted in advance.

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

4. Pour the peeled slices with the resulting sauce and put on the stove. Boil for three minutes on a very low heat. The mass should not plop and lose moisture.

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

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

A feature of this pickled garlic blank is a special filling. Honey and apple cider vinegar give the brine a rich taste and aroma. The amount of garlic is arbitrary, put as much as will fit in the jar.

Ingredients

1 spoon of honey;

Liter of water;

100 ml of apple cider vinegar;

2 spoons of sugar;

1.5 tablespoons of salt;

Coriander, allspice.

Cooking

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

2. Spread peppercorns and coriander, you can add other spices.

3. Boil water. We put salt with honey and sugar, after a minute vinegar.

4. Fill the prepared slices with marinade, roll up and wait a month to try an unusual and very fragrant snack. You can not lower the jars into the basement, they are remarkably stored 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. Prepared from peeled slices, very simple and fast. The amount of all spices except sugar, salt and vinegar can be arbitrary.

Ingredients

Salt is coarse;

Bay leaf;

Carnation;

Coriander seeds;

Cooking

1. We clean the teeth, cut off the spouts, rinse and dry.

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

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

4. Fill up the peeled slices to the top.

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

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

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

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

Recipe 8: How to pickle garlic at home with horseradish

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

Ingredients

2 kg of garlic;

200 grams of horseradish root;

2 chili pods;

2 stars of carnation;

Liter of water;

50 grams of sugar;

40 grams of salt;

400 ml wine vinegar.

Cooking

1. Put the heads of garlic in large saucepan or basin and pour boiling water. Let stand for two minutes, then drain and pour cold water.

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

3. Hot peppers cut into thin rings, discard the tails, the seeds can be left, they do not interfere.

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

5. We put garlic with horseradish and pepper in jars. We throw a clove.

6. Boil water with the addition of sugar, salt and wine vinegar. It doesn't take long to boil.

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

8. We clean in a cool room and stand for 50 days. But you can try the workpiece earlier if you do not have enough patience.

To easily peel garlic cloves, soak them for 2 hours in cold water. The husk will become softer and will be easy to move away. The same technique will prevent the teeth 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, not consumed in large quantities, and large containers will be inconvenient.

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

Imported garlic and just purchased garlic very often darkens, turns blue when pickled. This is often associated with the addition of fertilizers during cultivation. The very best and successful blanks comes from homemade vegetable grown in his garden.

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