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

Garlic makes the taste of dishes spicier and richer, and who does not know how good it is for health? If you like to use it in food, you may like another recipe that does not use the heads, but the greens of this plant. Pickled Garlic Shooters is a simple, no-sterilization recipe that prepares delicious snack and a great product for maintaining immunity in winter.

How to cook pickled garlic cloves

There are many variations of cooking arrows of garlic. The most important thing is to collect the main ingredient - arrows in time. Best time for this - before the formation of inflorescences. During this period, the stems are painted bright green color(as in the photo), and inside they are juicy and crispy. Only these are suitable for seaming. If you pick the greens later, then no matter what recipe you choose, you will no longer be able to soften the plants that have become coarse and fibrous. Even after a long pickling, the appetizer will be tough and unpleasant in texture.

Garlic Pickle Recipes

Each housewife knows how to cook her favorite pickles in her own way so that the whole family will like them, so pickled garlic shooters are prepared in different ways. They differ in preliminary preparation greenery. In some versions, the garlic is boiled, in others it is fried. Spices can also be put different or do without them. The product can be cooked whole, cut into pieces, sterilized or simply poured with a special marinade. Whichever option you choose, in winter the dish can be served as an appetizer or used as a savory ingredient in other recipes.

Without sterilization

Servings: 2 persons.
Calorie content of the dish: 230 kcal.
Purpose: for a snack.
Cuisine: Russian.

delicious spicy snack from green garlic is prepared much easier than any other blanks. One of the most popular recipes allows you to do without sterilization, which saves a lot of time, but does not detract from taste qualities dishes. If you are interested in how to cook so that you do not need to sterilize the workpiece, then the double-fill method will help. For this recipe, it is important to choose stems up to 20 centimeters long.

Ingredients:

garlic stalks - 1 kg;
carrots - 200 g;
dill greens - half a bunch per jar;
salt - 1 tbsp. l.;
sugar - 2 tbsp. l.;
vinegar - 3 tbsp. l.;
coriander - 5 gr.

Cooking method:

The plant is cut into pieces of 10 centimeters.
Carrots must be peeled, cut into half rings.
Place the stems mixed with carrots in a jar.
Place a few sprigs of dill on top.
Fill up the jars hot water close, leave for 10 minutes.
Drain the water into a separate pan, put it on the fire. After boiling, add coriander, salt, sugar.
After dissolving the sugar and salt, pour in the vinegar.
Taste the marinade. You may want to add some ingredients.
At the last stage, pour the solution into jars, tighten the lids.
Within 1-2 days, the green arrows will turn brown, as in the photo. This is fine. It will be possible to try seaming no earlier than in 2 weeks.

with mustard

Cooking time: 70 minutes.
Servings: 4 persons.
Calorie content of the dish: 187 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

The preparation of garlic greens with mustard has a spicy interesting taste. Thanks to the mustard itself and other seasonings, it will whet the appetite with a spicy aroma. The dish will become tasty addition to salads for those who love the feeling of bitterness. marinate garlic arrows optionally with cloves. The components are indicated for 1 can of 750 milliliters.

Ingredients:

stems - how much to eat;
dill umbrella - 1 pc.;
black peppercorns - 1 tsp;
bay leaf - 1 pc.;
mustard seeds - 1-2 tbsp. l.;
water - 1 l;
sugar - 2 tbsp. l.;
salt - 1 tbsp. l.;
vinegar - 95-100 ml.

Cooking method:

main ingredient rinse, cut into pieces of the desired length.
Dip it in boiling water, blanch for 2 minutes (no need to cook longer, otherwise the arrows will soften), then quickly cool in cold water.
Put dill, 1 bay leaf on the bottom of the jar, add stems on top.
Fill the jar with boiling water, close the lid.
After 7 minutes, drain the water, add pepper, mustard.
Prepare the marinade by boiling water, in which you need to add sugar, salt, after boiling - vinegar.
Pour the finished hot marinade into a jar, close the lid.
Turn it upside down, cover with a towel, leave to cool for a day.

in pieces

Servings: 5 persons.
Calorie content of the dish: 195 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Garlic stalks, cut into small pieces, are convenient to use in winter not only as a separate snack, but also add them to spaghetti, stews and other dishes. It is recommended to roll pickled garlic arrows into small jars of 0.5 liters. Then they are quickly consumed and do not have time to deteriorate in the refrigerator. This recipe also does not involve sterilization.

Ingredients:

arrows - 500 g;
dill - 2 bunches;
parsley - 2 bunches;
sugar - 50 g;
salt - 50 g;
water - 1 l;
vinegar essence 70% - 1 tsp

Cooking method:

Rinse the greens, cut the garlic stalks into small pieces up to 5 centimeters.
Fold the stems into jars, pour boiling water over them, leave to stand for 5 minutes, then drain the water.
Prepare the brine by throwing salt, sugar, vinegar essence.
Put parsley, dill on top of the arrows, then pour the marinade over.
Screw on the lids, leave to cool upside down.

Whole

Cooking time: 60 minutes.
Servings: 3 persons.
Calorie content of the dish: 180 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

If you decide to marinate whole garlic cloves, choose those that have grown to medium size (15-20 centimeters). For conservation, choose tall narrow jars with a wide neck (it will be difficult to get the workpiece from jars with a narrow neck), such remain, for example, from juices. The hassle with this recipe is even less than with others, because you do not even have to cut the stems. You just need to cut off the buds from them. The number of products is indicated for a 1 liter jar.

Ingredients:

arrows - 500 g;
salt - 30 g;
vinegar - 1.5 tsp;
sugar - 40 g;
mustard - 7 g;
water - 1 l;
cloves - 2 pcs.;
pepper - 4 pcs.

Cooking method:

Pour water into a saucepan and put on fire.
After boiling, add all spices except mustard. Remove the marinade from the heat, pour in the vinegar.
In sterilized jars, pour mustard on the bottom, lay the arrows tightly on top (see photo).
If the marinade has cooled while working with garlic, bring it to a boil again, then fill the jars with hot marinade, roll up the lids.

in Korean

Cooking time: 30 minutes.
Servings: 5 persons.
Calorie content of the dish: 587 kcal.
Purpose: for a snack.
Cuisine: Korean.
Difficulty of preparation: medium.

Korean-style arrows are a great snack on their own. They turn out to have a sharp, rich taste, they can become great addition to potatoes, meat dishes. You need to marinate the arrows of garlic with roasting, which makes the consistency more tender. This recipe uses seasoning Korean carrots. You can add a little coriander to it to make the dish even more aromatic.

Ingredients:

arrows - 2-3 beams;
garlic cloves - 2-3 pcs.;
wine or apple vinegar - 1 tsp;
bay leaf - 4 pcs.;
white sugar - 0.5 tsp;
seasoning for Korean carrots - 1 tbsp. l.;
salt - to taste;
soy sauce - optional.

Cooking method:

It is necessary to cut arrows of 4-5 cm without using buds.
Then pour a 1 cm layer of oil into the pan, heat, fry the stems until they become softer.
Add salt, sugar, other spices.
Heat everything again, stirring constantly, until thickened.
Remove from heat, cool, add crushed garlic.
Put in a jar and store in the refrigerator, tightly closed.

Video

Green garlic for the winter it's very easy to cook. However, this prevents the workpiece from having great taste. If you want to make sure of this, we advise you to use our recipes.

Pickled green garlic for the winter

Approximately two months after the first shoots, the garlic begins to throw out flower arrows. Experienced gardeners, as a rule, remove them so that everyone useful material went not into the arrows, but into the garlic head. However, they can not be thrown away, but collected to cook delicious preparation.

Garlic leaves and juicy arrows must be harvested before the heads begin to fill. Wash the greens, chop into pieces. Blanch green mass two minutes, put under running water to cool. Pour in boiling brine prepared from a liter of water and 50 g of sugar and salt each, pour 100 ml acetic acid. In jars for packaging, you can put a few peas of pepper and a clove bud. Close jars with sterile lids and put on sterilization.

Green garlic recipes for the winter

Seasoning recipe.

You will need:

Young nettle leaves - 110 g
- garlic arrows - 200 g
- leaf celery– 110 g
- vegetable oil
- 50 g of vinegar
- a teaspoon of salt

Cooking steps:

Wash all components, transfer to a colander. Pour the leaves boiled water leave them to stand for about 10 minutes. Remove from water, squeeze thoroughly. Cut off the flower stalks from the arrows, chop into pieces, marinate in vinegar. The marinating process will take approximately 15 minutes. Tear the celery with your hands to make small pieces. Twist all the components in turn in a meat grinder, salt, pour in sunflower oil, stir. Together with butter, you can also use mayonnaise, sour cream, yogurt. Seasoning can be stored on the shelf of the refrigerator for about 3 days.

Adjika.

Required products:

Garlic arrows -? kg
- bunch of cilantro
- spicy chilli
- bunch of parsley
- sunflower oil - 155 g
- salt - half a teaspoon

How to cook:

Cut off the flower stalk from the arrows. You also need to capture the hard part of the stem. Wash the arrows, chop into small pieces. Prepare pepper, parsley, cilantro. Remove the seed pod from the pepper. The products that you managed to prepare, twist through a meat grinder. Pour vegetable oil, salt, mix thoroughly. Sterilize small containers, put adjika in them, pour in sunflower oil. Seasoning does not need to be further sterilized, it is perfectly stored in the refrigerator.

With garlic arrows, you can also cook tasty dish For family dinner. For example, this.

Aromatic pork with garlic seasoning.

Ingredients:

Pork pulp - 300 g
- garlic arrows - 50 g
- granulated sugar or honey -? tsp
- boiling water - 300 g
- red pepper, salt
- acetic acid - a couple of tablespoons
- soy sauce - ? Art.

Cooking:

Crumble the pork into slices weighing no more than 20 g. Put the slices into a deep bowl, sprinkle with salt, sugar, pepper. Pour mixture of soy sauce and a tablespoon of vinegar. Leave for half an hour to marinate. Cut the arrows of garlic into pieces of 3 or 4 cm. Pour boiling water over. After a couple of minutes, drain the water, pour vinegar. Onion fry with meat golden brown, connect with the arrows, cover with a lid. Place the dish in the oven (preheat it to 180 degrees). Bring to readiness for 20 minutes.

Pickled green tomatoes with garlic

You will need:

Carrots - 100 g
- a small onion - 4 pcs.
- head of garlic
- peppercorns - 2 pieces
- bunch of parsley
- fragrant peppercorns - 7 pcs.
- tomatoes - 3 kg
- salt - 2 tablespoons
- sugar - 4 tbsp. spoons
- two liters of water
- a couple of cloves
- acetic acid - two tablespoons (tablespoons)

How to cook:

Wash the tomatoes, make an incision. Put a clove of garlic and a little parsley into each of them. Put stuffed fruits in processed jars. Add onion rings to the main contents. Pour the tomatoes with water, leave to infuse for about 10 minutes. Pour the liquid into a saucepan, pour fresh boiling water, leave to infuse. From the drained water, granulated sugar, salt and spices, prepare the marinade filling. Boil it for 10 minutes. After removing the fire, add vinegar. Drain the water from the containers, pour the prepared marinade filling into them, roll them up with sterile metal lids. ready!

Spicy garlic seasoning.

Ingredients:

Green arrows of garlic - 1 kg
- coarse salt (rock) - 165 g

How to cook:

Wash the garlic arrows thoroughly, put them in a blender bowl in portions, chop. You can also process arrows with a meat grinder or combine. Mix the crushed mass with rock salt, put in a plastic bucket or jar, lightly tamp, sprinkle with salt on top, close with a plastic lid, rearrange for storage in the refrigerator.

Consider and.

Recipe for green tomatoes with garlic for the winter

Ingredients:

dill umbrellas
- sweet pepper
- carnation
- garlic
- carrot
- tomatoes

For marinade filling:

Acetic acid - 2 tbsp. spoons
- a tablespoon of salt
- glass of sugar
- water - 3 liters

Cooking:

Rinse the tomatoes, make a cross-shaped incision. Peel the garlic with carrots, chop into thin slices. Insert the cut into the tomato cuts, insert the cloves. Fill the containers with tomatoes, shift with dill umbrellas. Pour boiling water twice, leaving it for 10 minutes. For the third time, pour the mass with the already prepared marinade. Make it as follows: dissolve sugar and salt in hot water, pour in acetic acid, bring to a boil. Add fragrant peppercorns and lavrushka to jars, immediately cork. Unwrap the rolls, wrap and let cool completely.

Recipe with cabbage.

2.6 kg of cabbage free from the top leaves, cut the stalk, crumble large pieces. Rub the peeled carrots, squeeze the garlic. In a large saucepan, put chopped cabbage, carrots, peeled garlic in layers (it must be squeezed through a press). Mix water, salt and sugar in a saucepan. Boil the mixture, pour acetic acid. Pour hot marinade over vegetables, place a press on top. After a couple of days, serve the dish to the table.

Green tomatoes stuffed with garlic for the winter

You will need:

Carrots - 495 g
- tomatoes - a couple of kilograms
- garlic - 3 teeth
- bay leaf - 3 pieces
- a few peppercorns
- bunch of cilantro

For a liter of marinade:

Salt - 3 teaspoons
- cup table vinegar
- sugar - 3 tablespoons (tablespoons)

Cooking:

Cut off the tops of the tomatoes, scoop out some of the pulp. Chop the peeled carrot into small straws, boil for a quarter of an hour. Combine with tomato pulp and chopped herbs. Fill the cuts in the vegetables with this mixture, cover with the tops, fix with toothpicks. Throw all the spices into the jar, peeled garlic, lay out the stuffed fruits. Spread salt with sugar, pour in boiling water, sterilize. At the end, pour acid, seal tightly.

Prepare and.

Salad green tomatoes with garlic for the winter.

Ingredients:

Sugar - 145 g
- sweet Bulgarian pepper - 3 pcs.
- carrot - 765 g
- tomatoes - one and a half kilograms
- salt - 45 g

For filling:

Acetic acid - 145 g
- sunflower oil, sugar - 150 g each

How to cook:

Choose a large container. Chop the tomatoes into slices, put in a container. Chop the onions into half rings, put to the tomatoes. sweet pepper free from seeds, cut into strips, transfer to the rest of the components. Rub the carrots, put them on the vegetables. Sprinkle the vegetable mass with salt, stir everything properly, leave for 4 hours. Drain the marinade into a saucepan, transfer to the stove. Add sugar, add vinegar and sunflower oil, bring to a boil. Transfer the vegetables to the container, stir, set the temperature, continue to simmer for another half hour. Pack up the blank, roll it up. After complete cooling, you can take it to the cellar for long-term storage.

Green pepper with garlic for the winter.

Peel a kilogram of sweet pepper from seeds, dip in boiling water for a minute, cool quickly, put in jars. In the water where the fruits were blanched, throw a few cloves of chopped garlic, 10 g of "lemon", 40 g of salt, your favorite spices, boil, pour over the vegetables with a mixture. Add a tablespoon (tablespoon) of sunflower oil to each jar. After sterilization, seal and transfer to a suitable storage location.

Spicy green tomatoes for the winter.

Required products:

Green tomatoes - 10 kg
- garlic heads - 5 pieces
- bitter pepper - 5 pieces
- inflorescences and dill seeds
- horseradish leaves

For brine:

Sugar - two full glasses
- water - 10 liters
- coarse rock salt - a half-liter jar

How to cook:

Dissolve sugar in water with salt, boil for a couple of minutes, remove, let cool and strain. Wash small tomatoes, cut to get two halves. Wash the dill sprigs and horseradish leaves, shake. Chop hot pepper, cut into medium pieces. Chop the peeled garlic cloves into large cubes. Dill sprigs and horseradish leaves lay on the bottom enamel pan. Add tomato halves, “scatter” hot peppers with garlic, lay the tomato layer and greens again. Repeat the rows until the container is completely filled. Place a clean cloth and plank on top as a weight. Put in any cool place. you can eat in a month!

Many people love garlic. This one is incredible useful product improves the taste of the first and second courses, in addition, it takes care of our health. Unfortunately, ripe garlic is poorly stored: by the middle of winter, sluggish, yellowed slices remain from strong heads. To avoid this, we recommend pickling garlic for the winter. Such a product will lose a little in the benefits for the body, but the taste will be great!

Ingredients

If you are a big fan of garlic, then you know how rare it is to treat yourself to it in fresh: a specific pungent odor greatly interferes with communication with others. Marinating also solves this problem: the smell becomes less intense than fresh. In addition, you can eat it as simply with bread, as well as with meat and fish dishes.

The main thing in preparing this dish is not to make a mistake with the choice of the main ingredient, that is, garlic. Only ripe, well-ripened root crops can be put into processing. Young garlic is not suitable for this purpose, like old, dried out ones (with the exception of pickled whole heads of garlic, which are desirable to take those that are younger). In addition, there should be no wormholes and signs of decay on the surface of the vegetable.

Choose strong and ripe garlic without signs of damage.

There are so many recipes and ways to pickle garlic. Almost every housewife has her own secret of its preparation. Someone prefers to marinate cloves, others prefer whole heads or just arrows. You can pickle peeled or unpeeled garlic in either hot or cold brine. From the recipes we offer, choose the most suitable one.

Step by step cooking recipes

Whatever processing method you choose, remember that the garlic must be cut, washed thoroughly and the top peel removed from it. If you decide to pickle cloves, then you need them. The rest depends on the recipe.

Classic way

For this recipe you will need:

1 kg of garlic;
1.5 st. l. coarse salt;
1 liter of water;
3 umbrellas of dill;
½ cup of granulated sugar;
50 g vinegar (9%).

Note! For pickling garlic, it is better to take small jars, a maximum of 0.5 liters. So it is more convenient to store the dish, and you are guaranteed to eat everything that was cooked.

Delicious pickled garlic goes well with all first and second courses

Fast way

This recipe is suitable for you if you need to cook an appetizer for 1-2 times. You will need the same products as in the previous recipe, but in slightly different proportions:

1 kg of garlic;
5 tablespoons of sugar;
2 tablespoons of salt;
1 liter of water;
100 g of table vinegar 9%.

Peel the heads of garlic, leaving the bottom layer of the husk (this will keep the cloves from falling apart).
Peel the heads of garlic
Boil water and dip garlic into it; blanch for 2-3 minutes. Rinse immediately in cold water, put in jars.
For the brine, you need to boil water (1 liter), pour sugar and salt into it, mix well. Pour the vinegar, remove the marinade from the stove and immediately cover the garlic in jars with it.
Prepare the marinade and pour the garlic in a jar over it, adding spices if desired.
If you like a spicy taste, add spices: sweet pea, bay leaf, marjoram and cloves. At the same time, hold the brine on the fire for another 20 seconds so that it is imbued with a spicy aroma, strain through clean cheesecloth and pour into jars.
When the marinade in jars has completely cooled down (with room temperature), put the garlic in the refrigerator for 3 days.

in Ukrainian

And again you'll need whole heads young garlic. And besides him:

4 glasses of water;
2 teaspoons of salt;
2 cups table vinegar.

With beets

Most often, a simple marinade is used to prepare garlic. But we suggest you add beets to it, which will give not only a pleasant color, but also a peculiar flavor. And if you still use herbs and spices, you get just a great snack.

Beets give garlic a beautiful shade and a pleasant taste.

You will need:

20 heads of garlic;
0.75 l of water;
100 g of table vinegar;
1 large beet;
2 tbsp. l. salt;
1 st. l. Sahara;
greens: dill umbrellas, cherry and currant leaves, parsley, basil and horseradish;
spices: cinnamon stick, 3 bay leaves, 5 cloves.

A week later, garlic marinated with beets can be opened and served.

With chili

Do you like it hot? Then garlic with chili peppers you will surely appreciate. He will not only become great snack, but also drive away all colds!

For lovers of spicy chili peppers combined with garlic - a great option!

Take following products(based on 1 can of 0.5 l):

14 cloves of garlic;
4-5 small chili peppers;
100 ml of vinegar.

Sterilize the jar, put the peeled garlic cloves in it. Add chili peppers to it. Fill to the brim with vinegar and cover with a lid, roll up. After a week, the appetizer is ready!

Note! Many housewives complain that pickled garlic takes on a blue or greenish tint. This often happens with imported garlic of certain varieties intended for long-term storage. Sometimes slight greening occurs due to exposure to grasses and leaves.

If you want the taste to be not only spicy, but also spicy, use the following step-by-step recipe. Take these ingredients:

1 kg of garlic;
2 chili peppers;
0.5 l of white wine;
0.5 l of wine vinegar;
3 tablespoons of sugar;
2 bay leaves;
1 st. l. white pepper (peas);
olive oil.

For the marinade, combine everything except the oil in a saucepan and bring to a boil. You need to cook for 3 minutes.
Reduce heat and simmer for 5 more minutes.
Garlic should be placed in clean and sterilized jars. Add the marinade, without adding to the top just one and a half centimeters. Pour olive oil on top, close the lids of the jars. After 5 days, the snack will be ready.

You may have noticed that this recipe does not use salt. Such pickled garlic is spicy, spicy and slightly sweet.

In onion skins

Although we used to throw away onion peel, many people know about the benefits of this product on the farm. In a well-dried onion peel, garlic is perfectly stored for a long time. Is it possible to combine them in a jar with a marinade? Of course yes! Garlic will acquire a golden hue and a spicy aroma.

For a marinade for 1 kg of garlic, you will need:

water - 200 ml;
table vinegar 9% - 100 ml;
sugar - 50 g;
salt - 20 g;
cinnamon - 5 g;
bay leaf - 3 pcs.
allspice - 3 peas;

in Georgian

The peculiarity of cooking garlic in Georgian is the use of tarragon, the spicy and delicate aroma of which will make any dish richer. In the store, this spice can often be seen under the name Tarragon.

You will need:

garlic;
water;
vinegar;
salt;
fresh or dried tarragon.

Take young garlic for pickling according to this recipe. Clean it so that the teeth do not fall apart.

Blanch peeled and washed garlic

Pour boiling water over and spread the garlic on a flat surface. Without sparing, sprinkle it with salt while it is hot: it will take in exactly as much as it should.

When the garlic heads have cooled, arrange them in jars, alternating layers with tarragon. Dilute vinegar and boiled water in a ratio of 1: 1, pour into jars.

Use fresh or dried tarragon

It is necessary to cover the necks of the cans with paper and, without rolling, leave for 7 days.

Such garlic can also be prepared for the winter, but then you need to sterilize the jars with the contents and roll them up.

Pickling in Korean

This recipe will take more time, but the result is simply amazing. By the way, you can use both young and old garlic with equal success. The taste is spicy and spicy. You will need 4 cups (1 liter) of soy sauce and 1 cup of 9% vinegar for 1 kg of garlic.

Process the garlic the way you like: cloves or whole. Be sure to peel off the top. Rinse well and pat dry.

Put the garlic in a jar. Dilute the vinegar a small amount water. Pour the liquid over the garlic so that it is completely covered. Cover with lids (do not roll up) and put away for 7 days in a dark, cool place.

Soy sauce is used to pickle garlic in Korean

When the time has passed, take out the garlic, put it in other jars, sterilized and dried.

Pour soy sauce into a deep bowl, boil and cook for 10 minutes. Cool, pour into the garlic so that the jars are half full. Roll up the lids, send the jars back to a cold dark place. After 3 weeks, the appetizer will be ready.

in Armenian

Such garlic is also called "Royal". You will need the following products.

For brine:

water - 1 liter;
salt - 45 g.

For the marinade:

1 liter of water;
100 g grape vinegar;
45 g of salt and the same amount of sugar;
8 black peppercorns;
4 peas of allspice;
2 cloves;
3 walnut membranes;
grape juice (white).

Before pickling, it is necessary to prepare the fruits themselves. Put the dug young garlic in a dark place for 15 days to dry. No need to trim the roots and leaves.
When peeling garlic, leave a stalk about 2 cm long
After drying, cut off the root rosettes without damaging the lobules. Remove the tops, leaving a cutting 1.5 cm long.
Fold the heads into a tub and pour in cold raw water there, covering the top with a piece of clean, light cloth. Leave it like that for a day.
Take out the garlic, remove the top husk. Rinse the heads three times with clean cold water.
Place the garlic tightly in suitable wide-mouth containers - jars or ceramic pots. Fill to the brim with cold brine. Leave for another 24 hours. After that, for 21 days, change the brine to a new one every day.
Pack garlic tightly into jars.
On day 22, remove the brine and cover the garlic with the pre-cooked, cooled marinade. Tie the neck of the jar or pot with a clean cloth, leave it indoors for 15 days.
When the set time has passed, pour the marinade into another bowl and keep it cool for 7 days. At this time, garlic should be poured with grape juice.
Replace after 7 days grape juice in jars of the marinade you saved in the previous step. 5 more days - and your appetizer is ready, you can serve it to the table!

in Azerbaijani

Separate the heads of garlic into cloves, remove the husk, rinse and put in jars.

Garlic for this recipe needs to be disassembled into cloves

Boil 3 cups of water mixed with 1 cup of vinegar. In this solution, add 1.5 tablespoons of sugar, 1 tablespoon of salt. Put 2-3 bay leaves, 1 clove bud, a little cinnamon and black pepper, as well as fresh herbs: parsley, dill, a piece of horseradish root there.

Use different spices in the marinade

Pour the prepared marinade into the garlic in a jar, cover with a lid. After 2 days, serve a snack to the table.

In apple cider vinegar

In this recipe, it is better to use winter garlic. For 1 can of 3 liters, take the following ingredients:

Place the washed garlic cloves in a jar. Pour vinegar, water to the brim, leave for 40 days.

When the set time has passed, drain the brine, and wash the garlic under running water for an hour.

Put the garlic back into the jar, make a marinade from the indicated ingredients, pour in. Add water to the brim, cover with plastic lids, put in the basement or refrigerator. You can eat a snack after 3 weeks.

Pickled garlic without the use of vinegar

Many housewives do not like vinegar, even apple or grape, considering it not very useful. We have an alternative that you will surely like. Prepare these ingredients:

Take a head of garlic, divide it into cloves, peel each of them. Put all the slices on a sieve, pour over with boiling water.
Mix honey and sour cream lemon juice, salt and add pepper. Pour the mixture into the pan, put the garlic in the same place. Put the dishes on a quiet fire, wait for the boil and cook for 3 minutes.
Arrange the pickled garlic in sterilized jars and roll up the lids. Store in the refrigerator or other cool dark place.

Pickled garlic cloves

When garlic begins to shoot arrows during the period of active growth, zealous owners try to remove them as soon as possible in order to healthy juices did not bloom. It turns out that these arrows do not need to be thrown away: they can also be marinated.

Arrange the arrows on the banks as you like

You will need clean, well-washed arrows, on which the bud has just hatched. However, it can be safely cut off. Take as much as will fit in the jar. Stack as your fantasy tells: either cut the arrows into small sticks to tamp it tighter, or arrange a “creative mess” in the jar, twisting it into a ball.

For the marinade you will need:

1 liter of water
3 tablespoons of sugar;
3 tablespoons of salt;
50 g of table vinegar;
2 cloves;
2 peas of allspice.

Sterilize the jars for a few minutes. Wash the arrows, blanch in boiling water for 2 minutes, put in a jar.

Wash arrows thoroughly

Prepare a brine from the listed ingredients, fill them with arrows. Add the vinegar last.

Arrange arrows in jars, fill with vinegar brine and roll up

Roll up the cans, wait for complete cooling and lower them into the basement. After 2 months, the snack can be served on the table.

How to pickle garlic for the winter without sterilization

If you have noticed, many of the recipes we have presented do not require jars to be sterilized. This is due to the fact that garlic itself disinfects its environment well, due to the content of antibacterial substances. In addition, most often the amount of snack is calculated so that the dish will be eaten fairly quickly.

But what if you have a rich harvest of garlic and you want to harvest so much of it that you have to eat all winter, and still have left for spring? Either be sure to sterilize (but not all recipes allow you to do this), or use the universal pickling method without sterilization.

You can pickle garlic without sterilization

For the marinade you will need:

3 art. l. 70% vinegar essence;
2 tbsp. l. salt;
1.5 st. l. Sahara;
1 liter of water.

In addition, be sure to use seasonings:

black hot pepper;
allspice;
bay leaf;
carnation;
cinnamon.

Take jars with a volume of 0.5 l, put seasonings in them.
Disassemble the garlic into slices, get rid of the husk, rinse with running water. Lay out the banks as tightly as possible.
Prepare the marinade without using vinegar essence yet. Pour into a bowl with garlic, cover and wait 10 minutes.
Pour the marinade back into the saucepan and boil again. This time add essence. Pour the garlic again and roll up the lids sterilized in boiling water. Turn upside down, wrap with a towel and leave to cool completely, after which you can hide the pickled garlic in the basement.

Pickled garlic recipe (video)

Surely you will find among these recipes one that you will love and will always be in demand on a festive table or a family dinner. You may have already cooked pickled garlic: tell us in the comments about your method. Bon appetit!

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. Moreover, it saves great amount vitamins, 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.
Due to the large amount of iodine, a pickled vegetable is useful for people suffering from health problems. thyroid gland.
Vitamin C contained in a huge amount (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, onion peel, spices are added there 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 container 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, one pod 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 a saucepan with olive oil and water, add the Provence herbs, sugar and 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 peppers chili - half;
sugar - 30 g.

Cooking method:

Prepare the garlic: peel, wash. Pour boiling water, hold for a minute, and then rinse with 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, you only need salt in the composition of the dish, Apple 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

Today, experienced housewives have come up with a huge number of ways to store vegetables in the winter. And garlic is no exception, because frozen garlic preserves everything beneficial features, its taste and aroma. It should be stored in the freezer section of the refrigerator. In this article, we will show you how to prepare green garlic for the winter.

Freezing garlic

It doesn't take much effort to freeze green garlic. To do this, you need young, fleshy garlic. top with an unopened bud, you need to cut it off, it is not suitable for freezing. Rinse the prepared garlic in cool water, dry and cut into small pieces. Then distribute into containers or bags. Green garlic is ready to be frozen.

Did you know? In Sanskrit, garlic means "monster killer", so in ancient times it was often used not only in cooking, but also to protect pets.

Another a good option frost is garlic with herbs. Such a preparation can be used for seasoning first courses. In this recipe, we suggest trying freezing with cubes, since it will be very convenient, garlic, parsley and dill will be in one cube at once, and freezing is no different in complexity.

Take all the ingredients in equal amounts. Rinse all greens in cool water, dry with paper towels and finely chop. Cut off the top of the garlic. To freeze cubes, you will need a container for food ice or silicone molds. You need to pour a little water into them, spread the chopped greens and send to freezer. After 4 hours, when the water freezes, remove the frost, put it in a bag and send it back to the freezer.

How to prepare garlic for freezing

For freezing, it is necessary to select only young green garlic that has not yet bloomed, because it is at this time that it is juicy, tender and breaks very easily, using it in winter is just right.

When the arrows of garlic bloom, they will become coarse, and it will not be possible to soften them even with the help of cooking.

Green garlic needs to be sorted out, cut off the top with the emerging bud and the lower ends with scissors. Yellow or yellowed garlic arrows are not suitable for freezing. Rinse the selected garlic in cool water and dry well on paper towels. After that, cut the green garlic into 3-4 cm pieces. The product is ready for freezing.

Options for freezing green garlic for the winter

Harvesting green garlic for the winter will not take you much time. To freeze greens, rinse under running water, dry and finely chop with a knife. After that, arrange the greens in bags or containers and place in the freezer.
In order to freeze the arrows of garlic, they must be washed and dried well. After that, you need to break off the top with seeds, and cut the garlic shoots into pieces of 4 cm.

Important! Before freezing the garlic arrows, they must be blanched in boiling water for 5 minutes.

After you get the shoots from boiling water, immediately send them to a bowl with ice water, this is necessary in order to stop the cooking process. Once the garlic cloves have cooled, they can be divided into containers or bags and placed in the freezer.

Among the ways to freeze garlic for the winter, cooking pasta is gaining popularity, which is then frozen.

To do this, you need garlic arrows, vegetable oil and salt. First, the shoots need to be rinsed in water and allowed to dry a little. Remove the seed boxes and yellowed parts of the stems from the arrows. After that, grind the shoots in a blender or in a meat grinder. If you use a meat grinder, the grinding process will be faster, and the paste will be more uniform.

Add 2 tablespoons to the resulting paste vegetable oil, a little salt and mix everything thoroughly.

Such a paste can be frozen by spreading it into ice molds or using a bag with an airtight fastener, while evenly distributing it with a layer.

Pickling green garlic cloves

Every year, among the methods of how to prepare garlic for the winter, pickling green arrows is gaining more and more popularity.

Did you know? The arrows contain a large number of vitamins, minerals and essential oils, so pickled garlic is very healthy, and every housewife should try this method of canning.

Pickled garlic has a fairly simple recipe, first you need to prepare the marinade. This will require 100 ml of table vinegar, a liter of water and 50 g of sugar and table salt. Put the pan on the stove and boil the resulting liquid. Rinse the green arrows of garlic in running water and cut into 4 cm pieces. Place them in boiling water and blanch for 2 minutes. After that, put the garlic in a colander and pour over with cold water. Pickled garlic is great for adding to various dishes, for the winter this is one of the best options.

To prepare the jars, wash them thoroughly with baking soda and steam sterilize for 5 minutes. After that, put a couple of mustard seeds on the bottom of each jar, tightly lay the garlic arrows and pour it all over with hot marinade. Next, tightly roll up the lids, turn the jars over and put them in a warm place.
Among the ways to pickle garlic arrows, it has proven itself well Korean salad which is very easy to prepare at home. For this you will need:

3 bunches of green arrows of garlic;
a teaspoon of apple cider vinegar;
3 pcs. bay leaf;
3 cloves of garlic;
half a teaspoon of sugar;
olive oil;
seasoning for Korean carrots;
soy sauce.

Remove the garlic buds and cut the arrows into cubes 5-6 cm long. Pour olive oil into the pan and fry the green garlic arrows until softened, stirring occasionally. Next, reduce the heat to a minimum and add the finely broken bay leaves, sugar, apple cider vinegar and Korean carrot seasoning and mix well.

Then add a little soy sauce, while tasting, if necessary, add a little more sauce, mix. Simmer over low heat until the sauce of oil, spices and vinegar thickens. Turn off the heat and cool the salad a little, pass the garlic cloves through a press and add to the salad.

Important! Ready salad Arrange in jars and close them hermetically, otherwise the aroma will permeate everything around.

Young garlic will taste like pickled, but at the same time you will get absolutely new recipe with original taste. This dish should be stored in the refrigerator.

How to pickle green garlic for the winter

To make salted green garlic, take young green garlic cloves, wash them and cut into pieces 4-5 cm long. After preparing the green garlic, blanch it in boiling, lightly salted water for 3 minutes. Transfer the cooked garlic to a colander and cool with cold water. Then prepare the brine. This will require a liter of water, 25 ml of table vinegar 9% and 50 g of table salt. Mix it all, bring to a boil, and the brine is ready.

Next, prepare the jars, they must be washed and sterilized over steam for 5-7 minutes. After that, put the cooked garlic arrows in a jar, fill them with chilled brine so that it is 8 cm higher than the garlic, and roll up the jars hermetically.