The best recipes for pickled garlic with cloves and whole heads, as in the market, for the winter in jars. How to quickly and tasty cook pickled garlic for the winter in Korean, Georgian, with beets, red currants, gooseberries: recipes

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:

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.

0.5 kg of garlic;

1 liter of water;

1 tsp salt;

0.25 l of vinegar 6%.

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.

100 ml 9% vinegar;

60 grams of sugar;

50 grams of salt;

5-10 peppercorns;

0.5 tsp dill seeds.

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.

60-70 arrows;

2.5 tablespoons of salt;

4 peppercorns;

2 stars of carnation;

40 ml of vinegar 9%.

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.

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.

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 just close 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.

120 ml of sour cream;

4 heads of garlic;

50 ml lemon juice;

0.5 tsp salt;

2 spoons of honey;

Black pepper.

1. Scald the garlic with boiling water, then cool 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. The rich taste and aroma of the brine is given by honey and Apple vinegar. The amount of garlic is arbitrary, put as much as will fit in the jar.

1 spoon of honey;

100 ml of apple cider vinegar;

2 spoons of sugar;

1.5 tablespoons of salt;

Coriander, allspice.

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. Banks can not be lowered into the basement, they are remarkably stored and 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.

Salt is coarse;

Bay leaf;

Coriander seeds;

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.

2 kg of garlic;

200 grams of horseradish root;

2 chili pods;

2 stars of carnation;

50 grams of sugar;

40 grams of salt;

400 ml wine vinegar.

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 it 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 appetizer is quite spicy, not used 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 just replace some of the water in the marinade beetroot juice. Moreover, you can add a small part or even half. The more, the richer the workpiece will be.

In late June - early July, in the central zone of the Russian Federation, garlic "will go into the arrow." The stem is at first thin, bright green, then it becomes thicker, begins to coarsen, the arrow itself grows, then begins to open, small garlic seeds are poured into it. Usually they are used to grow fresh, thin, tasty-smelling fragrant spring garlic in spring.

Very few of these arrows are needed, the rest are usually tied in a knot (the old-fashioned way), and recently they have simply been cut off. Gardeners insist on them in order to get a remedy that repels aphids.

In cooking, a green soft sprout is used, and not itself garlic arrow. Pickle, salt, fry, sour, boil for a couple - these culinary delights from the arrows of garlic make dishes much tastier.

What do you need for pickling

How to Prepare Banks

Pickled garlic arrows for the winter usually made in pre-prepared sterilized jars. Small-capacity jars are suitable for the process: half-liter, even 200-300 grams. It's all about that one or two beds of garlic are usually planted on six acres, the output of arrows from all this territory is a maximum of three or four half-liter jars.

Banks can be erased and lick in three ways:

Pure hold the container over a boiling kettle for one to two minutes.

Put the washed jars tightly in the oven, turn on the gas at medium power, heat for ten to twelve minutes. Turn off the gas, cool quite a bit of capacity, remove and put on the table for further action.

Sterilization in the microwave: pour into each jar warm water on the shoulders, set for three minutes to maximum heat. Take out, pour out the water and hot jar put on the table.

Preparing the garlic shooters

Cut arrows need to be sorted out, damaged ones removed (yellowish, with white marks, broken). Trim only the heads with scissors - in pickled garlic sprouts recipesonly the sprouts themselves are used.

For regular recipesthey need to be cutthree or four centimeters in size. Hostesses ready to surprise guests and households with an exotic twisted look arrows ok garlic, marinate bud t twisted whole parts of sprouts.

How to pickle garlic arrows: a regular, classic recipe

Ingredients:

The garlic stalks are all that have been plucked.
For marinade, for one liter of water, two tablespoons of granulated sugar and salt, one hundred milliliters of nine percent vinegar.

pickling process:

Pickled garlic arrows prepared in this way for the winter can be eaten after six weeks, and they can stand until the start of the next garden season in a cold place. The preparation retains the aroma of garlic, has enough burning taste. It can be served as a separate portioned dish, as well as with meat, small portions are appropriate when stewing chicken, pork.

How to pickle arrows: a recipe with spices

Ingredients for four half-liter jars:

Arrows of garlic - about a kilogram.

Bay leaf - eight large leaves.

Black peppercorns - five pieces per jar (20 peas).

Bitter pepper (enough quarters for all jars).

Cloves - five pieces(one per can).

Grated ginger (or powder) - half a teaspoon.

Dill - five medium-sized umbrellas.

Parsley - a bunch.

The ingredients for the marinade in terms of one liter of brine are two tablespoons of sugar and salt, half a glass of nine percent vinegar.

Cooking process

Blanch prepared arrows in boiling (unsalted) water for five minutes. Remove, cool immediately cold water. With this preparation, quick pickled garlic arrows are obtained, they will not lose color, and excess bitterness will go away.

At the bottom of each jar, put a medium umbrella of dill, a bay leaf, a small piece of hot pepper, several sprigs of parsley and five peas of black pepper. Lay blanched arrows on top, pour boiling water (it is convenient to do this directly from a boiling kettle). Let it brew for five to ten minutes.

Pour the brine from the jars into the pan (having previously measured the volume), put on fire. Dissolve sugar, salt completely in water, add cloves, ginger. Boil for five to six minutes, add vinegar.

Pour the prepared jars with arrows with boiling brine, roll up with sterilized (in boiling water) lids. Turn over, wrap, leave overnight. Cool down.

After a day you can eat. Blanks can be stored for a long time, up to six months.

The original recipe for pickling swirled garlic arrows

You need to take only tender elastic arrows of garlic, they should be pickled uncut.

Arrange all the arrows in a circle so that there is free space in the center. In each jar, put two cloves of garlic (in the center between the arrows), a quarter teaspoon of ground red pepper and a quarter teaspoon of dill seeds.

Prepare a brine based on a liter of water 100 ml of vinegar (9%), two tablespoons of granulated sugar and one and a half tablespoons of salt, boil, pour boiling into jars, cork. Close with a warm blanket, leave to cool completely. Keep refrigerated.

Pickled garlic according to this recipe is ready in six weeks. The taste of the workpiece is burning, pronounced garlic. Arrows are a beautiful addition to any dish, they can be used as a spicy spicy side dish from Korean cuisine.

Recipe for pickled garlic arrows with green beans

This preparation consists of green beans and shooter of garlic. Marinate must be in the specified order.

For four half-liter jars you will need:

String beans - kilogram.

Garlic arrows - forty pieces.

Ginger root.

Dill - four umbrellas.

Twenty black peppercorns.

For marinade based on one liter of water:

Salt - two tablespoons.

Sugar - two tablespoons.

Vinegar (preferably apple, 6%) - 150 ml.

Cut off the tips of the beans, put them in sterilized jars, shifting with young garlic arrows and thin slices of ginger. Fill jars with boiling water. Leave for ten to fifteen minutes. Pour the water into a measuring container, pour into a saucepan, bring to a boil. Dissolve salt and sand, add vinegar. Reboil. Pour boiling brine over beans with arrows. Roll up, turn upside down, place under a warm shelter for six to eight hours. Cool in the refrigerator, on the bottom shelf.

After that, you can take it to the cellar, to the basement or leave it in the refrigerator on the upper shelves. Arrow beans are ready in a month. Can be stored in a cold room for up to six months.

The blank serves as a separate side dish, and as part of canned bean salads. The beans acquire a spicy garlic taste, the arrows are laid out along with the beans.

Pickled garlic is very tasty, fragrant and healthy!

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

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

So how do you pickle garlic at home?

Pickled Garlic - General Cooking Principles

What can be marinated:

heads;

peeled slices;

Unpeeled slices;

Arrows with and without seed pod.

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

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

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.

Recipe 8: How to pickle garlic at home with horseradish

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. We put the heads of garlic in a large saucepan or basin and pour boiling water over it. Let stand for two minutes, then drain and pour cold water.

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

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

4. Horseradish roots need to be peeled and thinly sliced. You can 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.

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 best and most successful preparations are obtained from a home-grown vegetable grown in your 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.

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. Drizzle with a 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 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 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!

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. Garlic arrows can be pickled with cloves if desired. 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 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.

Pickled Garlic - General Cooking Principles

Recipe 1: Pickled Garlic Heads: An Easy Way

Recipe 2: How to pickle garlic at home with cloves

Recipe 3: Pickled garlic: wild garlic arrows

Recipe 4: How to pickle garlic at home with beets

Recipe 5: Pickled Garlic with Honey and Sour Cream

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

Recipe 7: Quick Pickled Garlic

Recipe 8: How to pickle garlic at home with horseradish

What do you need for pickling

How to Prepare Banks

Preparing the garlic shooters

How to pickle garlic arrows: a regular, classic recipe

How to pickle arrows: a recipe with spices

Cooking process

The original recipe for pickling swirled garlic arrows

Recipe for pickled garlic arrows with green beans

Pickled Garlic - General Cooking Principles

Recipe 1: Pickled Garlic Heads: An Easy Way

Recipe 2: How to pickle garlic at home with cloves

Recipe 3: Pickled garlic: wild garlic arrows

Recipe 4: How to pickle garlic at home with beets

Recipe 5: Pickled Garlic with Honey and Sour Cream

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

Recipe 7: Quick Pickled Garlic

Recipe 8: How to pickle garlic at home with horseradish

Pickled green garlic for the winter

Green garlic recipes for the winter

Pickled green tomatoes with garlic

Recipe for green tomatoes with garlic for the winter

Green tomatoes stuffed with garlic for the winter

How to cook pickled garlic cloves

Garlic Pickle Recipes

Without sterilization

with mustard

in pieces

Whole

in Korean

Video