Pickling young garlic at home. How to pickle garlic - the most delicious savory 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.

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

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 in 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 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.

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 the 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.

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. 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.

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. 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.

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 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.

Olga Sologub

Hello my dear chefs. Do you want to keep the maximum amount of vitamins in vegetables for the winter? Not a problem - you can, for example, prepare pickled garlic for the winter. This is done quite simply. And I have collected the best recipe options for you in this article.

Why garlic is so useful

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

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

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

Garlic also has an anti-cancer effect on the body. According to the strength of the impact, some researchers equate this product with chemotherapy.

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

Only now you need to know the measure when consuming this vegetable crop. Otherwise, you can feel the negative impact of garlic on the body.

Vinegar Marinade Recipes

Below I have selected for you a few proven recipes with photos. Be sure to cook and enjoy this delicious appetizer. The benefits and harms of a pickled product are almost the same as fresh ones. However, pickled slices do not have a pungent odor and bitterness. They are much softer and more tender in taste. Yes, I'm telling you everything - you can see for yourself.

Yes, some recipes will require sterile jars. So check out the quick way to sterilize jars in the microwave.

How to marinate with honey

You need to take:

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

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

Pour the garlic in the peel with cold water for 2 hours. During this time, all bitterness will go away. Then we drain the cold water, pour the product with boiling water and leave for half an hour. Then we drain the water again and put the cloves in sterile jars. In each of them we add lavrushka, allspice, cloves and coriander seeds.

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

How to cook a Korean snack

For this 0.5 kilo of garlic you will need:

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

Separate garlic heads into individual cloves. Do not peel them completely from the husk - they should remain in the peel. We wash and put them in a sterile jar. Top with vinegar and cold boiled water. We cover the dishes with a nylon lid and send for a week in a dark place.

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

If you wish, after three weeks you can taste yummy. Although it is better to wait for a cold, icy winter. Well, will you train endurance?

Cooking whole heads

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

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

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

We wash the blanks and place them in an enameled bucket. Fill with boiling water and wait until the water cools down. Then drain it - it will take away the bitterness from the garlic.

We send spices to a bucket: salt, sugar, cloves, pepper (peas and chopped capsicum), lavrushka. Pour 6 cups of vinegar and water there. We cover the top of the container with gauze and close the dishes with a lid. After that, just forget about garlic for a month. By the way, if you cook large heads, they should marinate for up to 50 days.

You will be interested in: How delicious to fry zucchini in a pan: cooking secrets + 4 original recipes

Then we lay out the yummy in sterile jars. Do not tamp strongly - let the garlic "feel" loose. Pour brine on top and cover with a nylon lid. If you wish, you can also close it with metal lids - conservation will be good.

Preparing salted garlic

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

Then we prepare the brine. For 1 liter of water, add 0.1 kg of salt. Boil this mixture, strain and cool. Pour the garlic cloves with brine and cover the jars with a nylon lid. Store this snack in the refrigerator or other cool place. Make sure the garlic is completely covered in the brine. If the liquid evaporates, add it.

Quick recipe for pickled garlic with beets

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

So, pour unpeeled garlic cloves with cool water for 3 days. Once a day, drain the old water and fill it with clean water.

Then we spread the slices and grated (for Korean carrots) beets in clean jars. We cook the brine. Mix salt, water and vinegar, bring to a boil and cool. Pour vegetables with cool brine. We cover the jars with lids and leave in a warm place for 5 days. After that, we shift the cans of snacks to the refrigerator or other cool place.

Cooking garlic like in the market

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

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

For this recipe, the vegetable is taken young, when it still has soft “clothes”. Prepared without vinegar. Apple juice will do instead. You can get it in the store - it is not necessary to use homemade freshly squeezed juice.

Remove the top layer of husks from the heads, rinse them and put them nicely in a 3-liter bottle. Pour cool water on top to understand how much marinade is needed. Then pour half of the water into the pan, and the rest into the sink (it is superfluous). To the water in the pan, add apple juice - proportions 1: 1. Next, salt this marinade, pour it into a bottle and cover the dishes with a lid.

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

How to make marinade without vinegar

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

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

Pour unpeeled cloves with cold water and leave for 3 hours. Then we drain the liquid, peel the product from the husk and fill it again with clean cool water. After an hour, drain the water, and lay the slices in sterile jars.

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

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

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

By the way, I think that lovers of spicy snacks will like the recipes for "pickled garlic arrows". Prepare for health. And I say to you: see you again.

In the article we discuss recipes for making garlic for the winter. You will learn how to prepare savory snacks that will decorate the table on weekdays and holidays. Pickled garlic for the winter retains vitamins and minerals that help strengthen the immune system and give a boost of energy for the whole day.

How to pickle garlic at home with cloves? Use cloves, allspice, bay leaf and herbs as additional ingredients. Garlic will sparkle with new flavor notes and will look appetizing.

You can pickle garlic for the winter with different spices and additives.

with dill

Dill gives a pleasant taste to garlic. It is rich in carotene, thiamine, vitamin C, iron, phosphorus, calcium. For harvesting, use the upper part of the plant. Garlic store in a glass container with a capacity of 0.5 liters. The marinade is enough for 3-4 cans.

You will need:

• table salt (can be iodized) - 1.5 tbsp. l.;
• cold water - 1 liter;
• fresh dill umbrellas - 3 pcs. for 1 jar;
• granulated sugar - 0.5 cups;
• table vinegar - 50 ml.

How to cook:

1. Peel the garlic from the husk and divide into cloves.
2. Put the garlic cloves in a sieve and pour over them with boiling water from a kettle.
3. Hold the garlic under running cold water in a sieve for 2-3 minutes and transfer to a clean container.
4. Sterilize the glass container in the oven for 10 minutes. You can put jars under steam or hold in boiling water - these sterilization methods are also suitable.
5. Place dill in the bottom of a glass container.
6. Prepare the marinade: pour vinegar into the water, add salt and sugar. Put on fire until boiling.
7. As soon as the marinade begins to boil, remove the pan from the heat.
8. Pour the marinade over the garlic. Pour the liquid in a thin stream so that the jars do not burst from the hot temperature.
9. Pour boiling water over the lids. Close the jars using a seamer.

calories:

Caloric content per 100 g of product - 72 kcal.

Prepare pickled garlic for the winter from strong heads that have not sprouted and have not turned black.

With beets

The root crop contains a large amount of vitamin C, folic acid, antioxidants, potassium. Beetroot normalizes blood pressure, favorably affects the functioning of the gastrointestinal tract.

You will need:

• heads of garlic - 20 pcs.;
• room temperature water - 0.75 liters;
• table vinegar - 100 g;
• beets of sweet varieties of large size - 1 pc.;
• fine table salt - 2 tbsp. l.;
• granulated sugar - 1 tbsp. l.;
• bay leaf - 3 pcs.;
• cloves - 5 pcs.;
• cinnamon - 1 stick;
• dill umbrellas, currant and cherry leaves, parsley, basil - an arbitrary amount.

How to cook:

1. Peel the garlic and divide into cloves.
2. Soak garlic cloves in boiling water for 2 minutes.
3. Soak in cold water for a few minutes.
4. Wash and sterilize the jars under steam or in the oven.
5. Mix herbs and spices, divide into equal portions.
6. Place the seasonings and herbs in the bottom of the jars in an even layer.
7. Choose large, white cloves of garlic and pack the container tightly with them.
8. Pour sugar and salt into the water, pour vinegar.
9. While the pan is on the stove, grate the beets on a fine grater and squeeze the juice through several layers of gauze.
10. Wait for the marinade to boil and cool for 3 minutes.
11. Add the beetroot juice to the marinade and pour the liquid over the garlic in the jars.
12. Soak the metal lids in boiling water for a few seconds and seal the cans with a seamer.

calories:

With soy sauce

Adding soy sauce easily solves the problem of how to quickly pickle garlic. Soy contains protein, essential amino acids, lysine, tryptophan, histidine. It is rich in vitamins A and K, monounsaturated fats. The sauce is used for cooking fish and meat dishes. Garlic in soy sauce acquires a refined, tart taste.

You will need:

• whole heads of garlic - 1 kg;
• soy sauce - 1 liter;
• 9% vinegar - 0.5 liters.

How to cook:

1. Peel the garlic from the top layers of the husk and divide into cloves. Do not remove the bottom layer of the skin from the slices.
2. Fill a glass container with garlic and pour over the vinegar.
3. Close the container with a lid and place in a cool place out of the reach of children for 7 days.
4. Sterilize jars under steam or in boiling water for 10 minutes.
5. Arrange the garlic soaked in vinegar in jars. The acid can be poured out - it is no longer needed.
6. Put the soy sauce on the fire. Wait for it to boil. Cool 2-3 minutes.
7. Fill jars with sauce to the brim.

calories:

Caloric content per 100 g of product - 42 Kcal.

Pickled garlic heads

You can pickle garlic with whole heads

Recipes for pickled garlic heads for the winter, use if fresh bulbs begin to dry out and darken. To save garlic from spoilage, strong, intact heads are selected and poured with marinade.

Classic recipe

This recipe is chosen by housewives who do not like to spend a long time in the kitchen. It will take you 20-30 minutes to prepare. To prepare pickled garlic, you need a minimum set of products.

You will need:

• whole heads of garlic - 1 kg;
• sugar - 5 tbsp. l.;
• table (iodized) salt - 2 tbsp. l.;
• vinegar 9% - 100 ml.

How to cook:

1. Peel the garlic from the husk. Leave the bottom layer.
2. Pour boiling water over the garlic and leave it under cold running water for 2 minutes.
3. Fill a pre-sterilized glass container with garlic heads.
4. Add sugar, vinegar, salt to the water and stir.
5. Put the marinade on the fire and bring to a boil.
6. Pour the marinade over the garlic.
7. Cover the lids with boiling water and roll up the jars. How to pickle garlic for the winter with heads if there are no metal lids? Use polyethylene.

calories:

Calorie content per 100 g of product - 80 kcal.

Pickled garlic for the winter may change color over time. It releases pigment at high copper content. This does not affect the taste of the product in any way.

With cloves and pepper

Spices add light bitterness, astringency and pleasant aroma to the marinade. Garlic is served at the table with vegetable, meat, fish dishes. It improves digestion, strengthens the immune system, relieves colds.

You will need:

• whole heads of garlic - 1 kg;
• water - 0.5 liters;
• table vinegar - 0.4 liters;
• sugar - 100 g;
• bay leaf - 3 pcs.;
• table salt - 2 tbsp. l.;
• peas of allspice (can be of different varieties) - 10 pcs.;
• cloves - 4 pcs.

How to cook:

1. Mix pepper, cloves, bay leaf and divide into 2 equal portions.
2. Peel the garlic from the husk, leave the bottom layer. Cut off the roots.
3. Pour boiling water over the garlic, dip it in cold water for 2 minutes, put it in a clean container or on a napkin.
4. Place the spices in 2 sterilized 1 liter jars.
5. Add salt and sugar to water. Put the pot on the fire.
6. Before boiling, pour vinegar into the marinade.
7. Pour the boiling marinade into the garlic in a thin stream.
8. Pour boiling water over the lids and roll up the jars.

calories:

Calorie content per 100 g of product - 75 kcal.

With chilli and horseradish

The preparation will be appreciated by lovers of spicy dishes. Chili peppers and horseradish roots, which are often added to snacks and marinades, give garlic a vigorous taste. Observe the amount of ingredients - otherwise, due to a strong burning sensation in your mouth, you will not be able to taste the garlic.

You will need:

• unpeeled heads of garlic - 2 kg;
• fresh medium-sized chili peppers - 2 pods;
• horseradish root - 200 g;
• cloves - 2 pcs.;
• water at room temperature - 1 liter;
• sugar - 50 g;
• salt - 40 g;
• wine vinegar - 400 ml.

How to cook:

1. Peel the garlic from the skin, leave the bottom layer so that the cloves do not crumble.
2. Cut off roots and stems.
3. Scald heads in boiling water, cool in cold water.
4. Cut off the green part of the pepper, chop it into thin rings. Seeds can not be taken out.
5. Cut the horseradish root into strips.
6. Put cloves, pepper, horseradish on the bottom of the jars.
7. Fill jars with garlic cloves.
8. Add wine vinegar, sugar, salt to the water. Put the pot on the fire.
9. Pour boiling marinade over garlic.
10. Pour boiling water over the lids and roll up the jars.

calories:

Calorie content per 100 g of product - 75 kcal.

For more information on how to pickle garlic, see this video:

How to pickle garlic for the winter correctly so that it retains its taste until spring? Follow the suggested tips and carefully follow the sequence of actions in the recipes:

• Choose a recipe for pickled garlic for the winter, depending on the temperature at the place of storage. With positive indicators, there should be vinegar in the marinade, otherwise gas will appear in the jars and the lids will fly off.
• Marinate the garlic heads, after cleaning it from the top layer, which has dust and dirt.
• Cook pickled garlic for the winter based on family members.
• If someone in the household suffers from gastritis, stomach ulcers, choose garlic pickling recipes without hot spices, chili peppers, horseradish.
• When choosing a recipe for pickling garlic with cloves, pay attention that the cloves are not yellow and dry. This negatively affects the taste of the workpiece.
• When using a recipe for pickled garlic cloves, make sure that there are no black dots on them.
• Before pickling garlic at home, immediately prepare all the ingredients. Otherwise, you will get confused in the sequence of actions while you are looking for the right product.
• Cook pickled garlic for the winter without sterilization in a thoroughly washed glass container and be sure to add vinegar. Scald products with boiling water.
• Do not pickle garlic for the winter without sterilization unless you have a cellar or basement.
• When choosing a recipe for pickled garlic, prepare jars in advance with a small capacity. The maximum volume is 1 liter. If the jars are larger, the snack will lose its taste properties 2-3 days after opening.
• Using the recipe for pickled garlic for the winter in jars, sterilize the container in wide pans. Glassware should not be immediately immersed in boiling water. Put the jars in warm water and gradually heat until boiling.
• In simple recipes, how to pickle garlic at home, the names of the varieties are not taken into account. If the cloves are colored blue, this indicates a high mineral content and does not affect the quality of the product.
• Garlic can be marinated in steam-sterilized jars. Another option is to place clean, dry jars in the oven and gradually heat up to a high temperature.
• Pickle garlic for the winter according to several recipes: you can appreciate their taste and make only your favorite blanks next year.
• When pickling garlic for the winter with heads and cloves, pay attention that there are no chips or cracks on the jars.

What to remember

1. When choosing ways to pickle garlic in jars for the winter, take care of the availability of glass jars in advance.
2. Recipes for pickling garlic at home may not contain information about sterilization. Use cooking methods that contain vinegar.
3. How to make pickled garlic tasty if there are no necessary components according to the recipe? Pay attention to the classic way. You only need sugar, salt, vinegar and water to make the marinade.
4. When pickling garlic heads, be sure to remove the roots and, if necessary, the stems.
5. Pickling garlic will save the situation with a rich harvest, when at home, at a positive temperature, the bulbs begin to darken.
6. Pickled garlic for the winter with heads and cloves is equally useful.

Pickle garlic in a fast way for half an hour, in a slow (classic way) - one and a half to two months.

How to pickle garlic

Marinate the classic way

How to Pickle Garlic
1. Pour 6 cups of water into a saucepan, add sugar, salt and all prepared spices (except vinegar and dill inflorescences), bring to a boil, cook for 5 minutes.
2. Pour vinegar into the boiled marinade.
3. Peel the garlic bulbs from some of the common tops, leaving the last layer of scales holding the cloves together.
4. Put dill inflorescences on the bottom in pre-prepared jars, place whole heads of garlic on top.
5. Boil water and pour boiling water over garlic for 2 minutes to warm it up: heated garlic will better accept the marinade.
6. Drain boiling water, immediately pour boiling marinade.
7. Pour hot marinade into each jar, roll up. Wait for cooling.
8. Put in a cold pantry or similar place for 4 weeks to marinate. The first sign of readiness of pickled garlic - it will settle to the bottom.

Marinate garlic in a quick way

How to pickle garlic quickly
1. To prepare the marinade, you need to pour water and vinegar into the pan, add sugar, a teaspoon of salt and all prepared spices.
2. Bring the marinade to a boil.
3. Peel the garlic bulbs from common dry covers, divide into cloves without removing the dense cover from each individual clove.
4. Boil a glass of water with the addition of a teaspoon of salt and sugar.
5. On a slotted spoon, lower the garlic cloves into boiling water for 2 minutes.
6. Put garlic cloves in jars.
7. Fill each jar to the top with marinade, cover with lids.
8. Sterilize jars of garlic for 5 minutes, then tighten the lids.
9. Wait for complete cooling.
10. Put pickled garlic for 5 days in a dark, cool place.

Fkusnofakty

After dividing the heads of garlic into teeth, they will take up much less volume in the jar. You can also mix the methods of peeling garlic: lay whole heads, and lay the free space with teeth.

Keep in mind that after peeling the garlic, its weight will change. For example, the weight of 450 grams of garlic has decreased by 1/3.

It is recommended to harvest garlic in a small container, because after opening the jar, its shelf life is 1 week.

The younger the garlic, the easier it is to peel. You can recognize young garlic by the arrows: they are green, like green onions.

Peeling garlic is inextricably linked with fine motor work, and accordingly calms the nerves without a caloric load on the body. If the preparation is large, it is recommended to involve children in the process of cleaning and sorting garlic: small garlic in 1 jar, large in 2, medium-sized garlic in 3. Develops a remote perception of size.

Instead of water, you can use freshly squeezed beet or apple juice.

Since garlic contains bitterness and can have an effect on the skin of the hands, it is recommended to peel it with plastic gloves.

So that the garlic during pickling is not too sharp, you can pour it with cold water for a day, then the extra sharpness will go away.

If, when cooking garlic, the cloves are overexposed in boiling water in the first way, they will become soft, but not crispy. Storing pickled garlic in the freezer will also cause it to soften and lose much of its palatability.

For long term storage(by the method of cold pickling) garlic can be prepared not only with whole heads, but also with individual cloves. The technology and taste will not change from this, and the jars will take up less space in the pantry.

Choose for marinating better young garlic, frankly old and sluggish fruits are not good. Accordingly, the season for this harvest is determined by the ripening of garlic - mid-July to mid-August.

The following will help diversify the flavors of the marinade: spices: suneli hops at the rate of two teaspoons per liter of marinade, as well as cumin or cumin (not ground) - they will need to be taken a teaspoon per liter of marinade.

give bright color and you can bring a share of vitamins and amino acids to garlic during pickling using beetroot juice. To do this, you need to take medium-sized beets, grate on a fine grater, squeeze out the juice and pour it into the marinade before rolling.

Thanks to pickling, garlic is almost completely loses its bitterness, and after eating it will not leave such a strong specific smell inherent in fresh cloves.

without marinating, get rid of garlic You can use regular vinegar. To do this, pour three kilograms of garlic with cold water mixed with half a liter of nine percent table vinegar, and put it in the pantry for a month. If, after such treatment, the head of garlic is poured with a solution of salt with the addition of sugar, and a little apple cider vinegar is added, then in two weeks you will again get pickled garlic.

Price fresh and pickled garlic (Moscow, June 2017):
Young garlic - from 200 rubles. per kilogram. For comparison, last year's garlic in the young season costs half as much - from 100 rubles. per kilogram. Pickled garlic - from 100 rubles. for 260 grams.

If store-bought garlic changed color in the marinating process, do not worry. It may turn blue or green as the copper and enzymes such as allicinase react with the acetic acid. This does not pose a health hazard, and depends on the varietal characteristics and the fertilizers used in the cultivation.

What do we cook?

• Snacks

Everyone knows about the benefits of garlic, but not everyone likes to eat it because of the pungent smell. There is an alternative solution, you can pickle garlic for the winter. Although it is inferior in its benefits to fresh, it is very tasty. It will be indispensable in the preparation of various dishes and will give them an unusual taste and aroma. It will also appeal to lovers of kebabs and barbecues.
Here are some recipes for canning garlic for the winter.

For cooking you will need:

• 4 large heads of garlic
• 2 tbsp honey
• 70 ml lemon juice
• 0.5 st. low-fat sour cream
• salt and pepper to taste.

We take the head and divide it into cloves. Then each clove must be peeled, put in a colander and pour boiling water over it.

We take and mix sour cream, honey and lemon juice, add pepper and salt. Pour this honey-lemon mixture into a saucepan, add the cloves and put on a slow fire. As soon as all this boils, we wait three minutes and turn it off.

We put pickled garlic in a jar for the winter and twist the lid. It should be stored in the refrigerator.

Recipe number 2 How to pickle garlic with cloves

Prepare the ingredients:

• 4 heads of garlic
• 1 liter of water
• vinegar 100g
• 50g sugar
• 50g salt

We clean the cloves and pour boiling water over them.

Marinade for garlic for the winter is prepared as follows:

Pour water into a small saucepan, add sugar and salt and put it all on fire.

After it all boils, cook for another 2 minutes.

Then we wait until the water cools down a bit and add the right amount of vinegar.

In pre-lay the garlic and pour the marinade, roll up the lid, leave for the winter.

Recipe number 3 garlic for the winter

We will need:

• 1kg garlic
• 1 liter of water
• 50g salt
• 50g sugar
• vinegar 9% 100 gr
• carnation
• pepper - peas

We clean the teeth from the husk. Now we take a sterile jar and put cloves and peppers at the very bottom, then cloves. Fill with boiling water and leave for a day.

At the end of the day, drain the water and pour the marinade.

We prepare the marinade for garlic in the same way as in recipe No. 2.

We roll it up under the lid and put it in storage until winter in a cool place.

Recipe number 4 Pickled garlic heads

To pickle garlic heads you will need:

• garlic heads,
• marinade (calculated for 1 liter of water): 1 liter of water, 1 tbsp. sugar and 1 tbsp. l salt, vinegar 0.5 tbsp.

We take only the youngest heads, wash them well under running water and put them in jars.

We prepare the marinade: pour water into a saucepan and add the right amount of sugar, salt, put on fire.

After the water boils, wait 3 minutes, add vinegar and remove from heat. Pour jars of garlic with hot marinade, close the lids and put in a cool place.