How to pickle whole garlic at home. The best recipes for pickled garlic heads as on the market for the winter at home and shelf life

Pickling is one of the types of canning vegetables, during which lactic acid is formed (it is a natural preservative). Pickled vegetables have a high nutritional value; they have a beneficial effect on the gastrointestinal tract, destroy harmful bacteria, increase immunity and prevent infectious diseases.

IMPORTANT! If you have diseases associated with increased stomach acidity: gastritis, stomach ulcers, gastroduodenitis, then you are strictly prohibited from consuming pickled vegetables.

Benefit

Pickled garlic has the same amount of beneficial properties and vitamins as a fresh vegetable. It remains just as crispy, but loses its unpleasant and pungent odor after consumption.

Microelements contained in garlic:

sodium;
calcium;
iron;
phosphorus;
magnesium.

In addition, it has a high content of vitamins: B, C, D, P. They help normalize the functioning of the nervous system, protect the body from viruses and bacteria, and help get rid of many diseases. The benefits of this vegetable crop cannot be overestimated. Especially in autumn and winter, when the body is susceptible to various diseases, it is very useful to use garlic for prevention.

Useful properties of pickled garlic for children:

Most children, when eating garlic in dry form, complain about its unpleasant smell and taste. Thanks to fermentation, these negative effects are lost, and the child will be happy to take this product with food.

In ancient Rome, gladiators ate several cloves of pickled garlic every day. thanks to this, they had a strong immune system and were always brave and courageous.

Beneficial properties of pickled garlic for older people:

bones are strengthened, fractures are prevented;
the risk of developing stomach cancer is reduced;
the risk of heart attacks and strokes is reduced;
bile secretion improves;
the functioning of the pancreas and thyroid gland is normalized;
The aging process of the body slows down.

REFERENCE! Even a healthy person should take garlic regularly, because daily stress, an unhealthy lifestyle and poor diet will take their toll with age.

Recipes: how to ferment and pickle at home?

At this stage of time, there are numerous recipes for pickling garlic, each of which makes the presented product unique in its own way.

In Armenian

To prepare this recipe you need the following ingredients:

Having prepared the ingredients, you can start preparing pickled garlic:

Peel the heads of young garlic, cut off the bottom with roots, and wash well.
Place the heads tightly in the jar (either whole or in separate cloves).
Prepare the marinade at a ratio of 1:2. Take 0.5 liters of water per 1 liter of apple cider vinegar, stir and add about two tablespoons of rock salt.
Stir the marinade until completely dissolved and pour into a jar with garlic.
After a few days, pour fresh, identical marinade into the jar.
Do these steps for 40 days.
For the last time, pour 1 liter of water, half a tablespoon of rock salt and vinegar into the jar.
Store in a dark place.

The delicacy will be ready by September.

Whole heads like at the market

The following products are needed for cooking:

After preparing the products, you should perform the following steps:

Place a pot of water on the fire. Bring to a boil.
Add salt (about two tablespoons) and stir until completely dissolved.
Place in a cool place to cool the solution.
Remove the garlic heads from excess peels and place tightly in jars. You also need to add some horseradish leaves, allspice, and a piece of hot pepper.
Fill the jars with the cooled solution and put them in a cool place for 3 weeks.
If necessary, you can periodically add boiled water to the brine.

After three weeks, the garlic will be ready. In this form, it can stay with you for several months. If you want to increase the shelf life, you can preserve it. But before that, you need to pour new brine into the jars.

With beets

To prepare this recipe, you need the following products:

Having prepared the ingredients, you can start preparing the recipe:

Peel the garlic heads. Place the vegetable in boiling water for 1 minute. After a while, pour cold water over it.
Cut the beets into thin pieces.
Pack the beets and garlic tightly into the jars, alternating them.
Place a saucepan with 1 liter of water on the fire along with salt, sugar, black pepper and cloves.
Remove the solution from the heat and pour 100 ml of vinegar into it.
Pour the marinade into jars and place them in a cool, dark place.

The product will be completely ready in three days. If you want to preserve it, you should sterilize the jars in hot water.

With other ingredients

You can also cook garlic with cabbage and carrots. The cooking technology is similar to the previous recipes.

How to store for the winter?

In order for the delicacy to be stored as long as possible, it is necessary to keep it in the dark and constantly maintain a cool temperature. This is best done in the cellar. Before twisting, jars must be disinfected in hot water.(at least 5-10 minutes) so that they do not contain excess bacteria. The jars must be tightly sealed to prevent air from entering them.

You can also store garlic at room temperature.

ATTENTION! Sometimes garlic that is stored at room temperature may change color. You should not be afraid of this, because such changes will not harm you. However, if you still want to avoid this, then try to use only a young variety of garlic grown at your own dacha, and not bought in a store.

Meal options

Canned garlic is one of the best snacks and goes perfectly with almost any meal. This delicacy has excellent taste and goes best with meat and fish dishes. Quite often it is practiced to add pickled garlic to various salads.

Garlic is great for preventing viral diseases, strengthening the immune system and the body as a whole, which is very important in the cold seasons. However, a positive result from taking it with food can only be achieved if consumed regularly in small doses.

Watch the video recipe for pickling garlic for the winter:

Preparing pickled garlic is an important preparation, since the finished dish contains a large amount of valuable vitamins, mineral elements and essential organic acids, which have a beneficial effect on the body, especially in the autumn-winter period. In addition, this is one of the favorite snacks only due to the fact that when fermented, the specific pungent smell disappears, and the fruit can be consumed without fear of damaging its “breath.”

Fermentation is a method of preparing vegetables, during which lactic acid appears. Such vegetables are of high value due to the preservation of all vitamins and chemical elements.

For fermentation, not very young heads are used; the upper husk should be easily removed from them. A very old one will also not work; it will have a specific taste and smell.

The benefits of blanks

The main advantage of garlic made in this way is the preservation of valuable macro-, microelements and vitamins. The finished product has a soft, pleasant taste, the specific aroma disappears, because of which many do not want to eat it, while it remains hard and crispy.

The benefits of the finished product are determined by its chemical composition:

Vitamins B1, B3, B6, C.
Calcium and potassium in large quantities. They take part in the work of the intestines and kidneys. Potassium is important for the normal functioning of the heart. And calcium is the main component of bone tissue and teeth. Takes an active part in the processes of hematopoiesis and is responsible for blood clotting.
Contains iodine, sodium, phosphorus, selenium and zinc.
Alicin contained in fresh vegetables is also preserved in fermented products. It is the most powerful antioxidant.
Thanks to vitamin C, the body's protective functions are strengthened and it has an anti-inflammatory effect.
B vitamins are responsible for brain activity, improve memory, help cleanse blood vessels, and participate in the synthesis of essential enzymes.

Basic requirements for the selection of ingredients

The cooking recipe is simple, but requires careful selection of the main component:

Young heads, but with fully formed teeth, are ideal. The stem must be dry; green stems should not be used. Old garlic will work, but it will lack the pleasant tenderness.
The heads must be intact, without compromising their integrity, otherwise they will not look aesthetically pleasing.
They should be tight when pressed.

How to ferment garlic at home

There are many recipes for pickling this vegetable, but they are all based on the classic version. Beetroot, various spices, herbs and even berries and fruits are added to the recipe.

Whole heads like at the market

The classic marinating recipe calls for the following components:

garlic heads - 850 g;
vinegar - 30 ml;
water - 540 ml;
salt - 20 g;
sugar - 25 g.

Procedure:

Peel the garlic heads, do not divide them into cloves. Wash, pour cold liquid and soak for 6 hours.
Pour out the liquid and place the soaked vegetables in washed containers. Pour vinegar.
Boil the indicated amount of water, add sugar and salt.
Pour over the slightly cooled marinade, cover and refrigerate for two weeks.

If desired, you can add currant and cherry leaves, horseradish, dill, hot pepper, basil, and cilantro to the set of products offered.

With beets

Beets will give the dish not only a beautiful pink hue, but also a specific soft taste. The quantity of products is indicated per liter of marinade.

Necessary:

heads of garlic - 870 g;
beets - medium;
salt - 45 g;
sugar - 55 g;
vinegar - 75 ml;
carnation - 4-5 inflorescences.

Cooking diagram:

Soak the peeled and washed fruits in cold liquid for 6 hours.
Peel and wash the beets. Cut into small slices.
Drain the water from the garlic. Place in clean containers, topping with beets. Pour vinegar at the rate of 30 ml per liter container.
Prepare the filling: boil a liter of liquid, add granulated sugar and cloves, add salt.
Pour slightly cooled brine over the vegetables, cover and refrigerate for 10-12 days.

In Armenian

Another marinating option. Necessary:

garlic heads - 900 g;
grape juice (white) - 540 ml;
water - 950 ml;
salt - 45 g;
sugar - 65 g;
vinegar - 75 ml;
partitions from 5 walnuts;
black pepper - 7 peas;
allspice - 5 peas;
carnation - 3 inflorescences.

Action plan:

Remove the top husk from the heads and place in cold liquid overnight.
Drain the liquid. Place the heads tightly in containers in which the vegetable will be marinated. Glass or clay containers are suitable.
Pour in cold marinade (950 ml liquid + 45 g salt). Leave for a day.
Every day you need to change the fill: pour out the old one and fill in the new one for 3 weeks.
Prepare a new filling: add salt, sugar, peppercorns and cloves to the specified amount of liquid.
Pour vinegar and cooled brine into the garlic. Leave for two weeks.
After the time has passed, drain the brine, boil and save.
Pour grape juice into the heads until completely covered. Wait a week.
After seven days, pour out the juice and refill with the saved brine. After 5 days the dish is ready.

With basil

Basil is a very healthy herb that will give the finished dish not only a pleasant taste and aroma, but also provide additional useful components. The amount of salt and granulated sugar is indicated per liter of marinade filling.

Necessary:

basil - 6-7 branches;
sugar - 65 g;
garlic heads - 850 g;
salt - 45 g;
vinegar - 75 ml;
black pepper - 6 peas.

Cooking diagram:

Remove the peel from the garlic, wash and soak for 6 hours in cold liquid.
Drain the liquid, place the heads in a washed container, topping with basil sprigs. If desired, you can add 2-3 sprigs of dill. Pour vinegar at the rate of 30 ml per liter container.
Prepare the filling: dissolve sugar and salt in the specified amount of liquid and boil.
Pour warm brine over the heads, cover and refrigerate for two weeks.

In apple juice

Marinating using freshly squeezed apple juice is a rather unusual recipe, but it turns out very tasty.

Required components:

apple juice - 240 ml;
garlic heads - 850 g;
sugar - 65 g;
salt - 45 g;
water - 940 ml;
apple cider vinegar - 70 ml;
black pepper - 5 peas;
carnation - 4 inflorescences.

Action plan:

Clean the heads and soak for 6 hours in cold liquid.
Place the soaked heads in a washed container, pour vinegar at a rate of 30 ml per liter container.
Prepare the filling: dissolve sugar in the specified amount of liquid, add peppercorns, cloves, salt and boil.
Pour the cooled brine into the garlic, cover with a plastic lid and keep in the cold for 12 days.
Drain the brine, boil and save.
Pour apple juice into a container and let sit for a week.
Pour out the juice and pour in the reserved marinade. After 2-3 days the dish is ready.

With gooseberries

When pickling garlic according to the presented recipe, not only the vegetable is used, but also the gooseberry. It acquires a savory flavor while maintaining its sweetness. In some recipes, gooseberries are replaced with grape berries.

In any case, the berries should be firm and not overripe. The grapes are used without seeds.

Required components:

gooseberries - 540 g;
garlic - 850 g;
salt - 45 g;
sugar - 55 g;
vinegar - 30 ml per liter container.

Action plan:

Peel, wash and soak the garlic heads for 6 hours in cold liquid.
Wash and dry the gooseberries.
Place the garlic in a washed glass container, sprinkle with berries. Pour in vinegar.
Prepare the brine: boil 850 ml of liquid, add sugar, salt.
Pour the slightly cooled brine over the garlic, cover and let stand for two weeks.

Without vinegar

Garlic prepared according to this recipe is allowed to be consumed even by small children, pregnant women and women during the feeding period. It is an excellent means of preventing diseases, especially during the cold season.

Required components:

garlic - 850 g;
salt - 45 g;
citric acid - 4 g per liter container;
sugar - 65 g;
black pepper - 5 peas;
cloves – 2 inflorescences;
laurel leaf.

Cooking diagram:

Pour cleaned and washed heads with cold liquid for 6 hours.
Pour out the water and place the garlic in prepared clean containers. Add citric acid. If desired, you can replace it with lemon juice (one lemon per 850 ml of brine), then the dish will be even healthier. The juice must be boiled with brine.
Prepare the filling: add sugar, salt, cloves, pepper, and bay leaf to 850 ml of liquid. Boil.
Pour the cooled brine over the heads, close, and after 10 days the dish is ready.

With rye flour

Flour ensures faster growth of acidic bacteria, which are responsible for fermentation processes. In such conditions, the growth of putrefactive bacteria is excluded. They are destroyed by lactic acid fungi.

For the winter, many try to prepare various vegetables, because how nice it is to get a jar of your favorite ones and enjoy their taste. Try this year an interesting recipe for making pickled garlic.

INGREDIENTS

Garlic 300 grams
Water 1 glass
Salt 15 grams
Vinegar 10 Milliliters
Dried currant leaves To taste
Cherry leaves To taste
Dill To taste

Description of preparation:

Garlic according to this recipe can be eaten not only in winter, but at any time. To make it the most delicious and healthy, it is better to collect garlic in July; it is also called milk garlic. This garlic can be easily added to salads or used to prepare first and second courses. Everything is very easy to prepare, and the preparation can be stored for several months. 1. Thoroughly peel the garlic, then rinse and soak in warm water for 1 hour. 2. Sterilize the jar, then put soaked garlic in it, add currant and cherry leaves, dried dill (you can use any dried herbs at your discretion). 3. Pour a glass of water into a saucepan, add salt and vinegar, put everything on the fire and bring the marinade to a boil. Pour the prepared brine into the garlic, cover the jar with gauze and leave at a temperature of 10-15 degrees for 5 days. After this time, close the jar with a tight lid and place it in the refrigerator for storage. You can use this garlic right away.

Pickled garlic - recipe with photo

For the winter, many try to prepare various vegetables, because how nice it is to get a jar of your favorite ones and enjoy their taste. Try this year an interesting recipe for making pickled garlic.

How to prepare pickled garlic at home: recipes and storage methods in winter

Garlic is very popular in almost all cuisines of the world. In folk medicine, there are many recipes based on the beneficial properties of this vegetable crop.

Although you can buy this garlic in the store, it is best to make it at home yourself.

Only home-cooked pickled garlic will be the most delicious, and besides, this will guarantee the absence of harmful preservatives.

After all, to get maximum benefits, you need to use only natural products.

Features of canning

Pickled garlic has the same amount of beneficial properties and vitamins as a fresh vegetable. It remains just as crispy, but loses its unpleasant and pungent odor after consumption.

Microelements contained in garlic:

Useful properties of pickled garlic for children:

In ancient Rome, gladiators ate several cloves of pickled garlic every day. thanks to this, they had a strong immune system and were always brave and courageous.

Beneficial properties of pickled garlic for older people:

bones are strengthened, fractures are prevented;
the risk of developing stomach cancer is reduced;
the risk of heart attacks and strokes is reduced;
bile secretion improves;
the functioning of the pancreas and thyroid gland is normalized;
The aging process of the body slows down.

Recipes: how to ferment and pickle at home?

At this stage of time, there are numerous recipes for pickling garlic, each of which makes the presented product unique in its own way.

In Armenian

To prepare this recipe you need the following ingredients:

Having prepared the ingredients, you can start preparing pickled garlic:

Peel the heads of young garlic, cut off the bottom with roots, and wash well.
Place the heads tightly in the jar (either whole or in separate cloves).
Prepare the marinade at a ratio of 1:2. Take 0.5 liters of water per 1 liter of apple cider vinegar, stir and add about two tablespoons of rock salt.
Stir the marinade until completely dissolved and pour into a jar with garlic.
After a few days, pour fresh, identical marinade into the jar.
Do these steps for 40 days.
For the last time, pour 1 liter of water, half a tablespoon of rock salt and vinegar into the jar.
Store in a dark place.

The delicacy will be ready by September.

Whole heads like at the market

The following products are needed for cooking:

After preparing the products, you should perform the following steps:

Place a pot of water on the fire. Bring to a boil.
Add salt (about two tablespoons) and stir until completely dissolved.
Place in a cool place to cool the solution.
Remove the garlic heads from excess peels and place tightly in jars. You also need to add some horseradish leaves, allspice, and a piece of hot pepper.
Fill the jars with the cooled solution and put them in a cool place for 3 weeks.
If necessary, you can periodically add boiled water to the brine.

With beets

To prepare this recipe, you need the following products:

Having prepared the ingredients, you can start preparing the recipe:

Peel the garlic heads. Place the vegetable in boiling water for 1 minute. After a while, pour cold water over it.
Cut the beets into thin pieces.
Pack the beets and garlic tightly into the jars, alternating them.
Place a saucepan with 1 liter of water on the fire along with salt, sugar, black pepper and cloves.
Remove the solution from the heat and pour 100 ml of vinegar into it.
Pour the marinade into jars and place them in a cool, dark place.

The product will be completely ready in three days. If you want to preserve it, you should sterilize the jars in hot water.

With other ingredients

You can also cook garlic with cabbage and carrots. The cooking technology is similar to the previous recipes.

How to store for the winter?

You can also store garlic at room temperature.

Meal options

Pickled garlic: a recipe for how to pickle whole heads for the winter at home, just like at the market, in Armenian style and with beets

From this article you will learn how to make fermented garlic as in the market with whole heads, a recipe for cooking it in Armenian style and with beets, and also how to pickle it for the winter at home.

Garlic preparations for the winter

Do you love garlic, but because of its specific smell, you refuse it? I suggest preparing healthy preparations for the winter from garlic without a pungent odor, but with original tastes. How to prepare pickled or soaked garlic, make preparations for the winter from garlic watch and read further.

Garlic preparations for the winter

Recipe Garlic pickled in beet juice

To fill 1 liter of water:

To get beet juice, you need to grate 1 kg of beets, and then add 2 tbsp of puree. water and squeeze through cheesecloth or a sieve.
Peel the garlic from the top husk, tops and roots.
Place the heads in boiling water and blanch for 2-3 minutes.
Cool the garlic with cold water.
Fill sterilized jars with garlic.
Prepare hot marinade and pour into jars with garlic.
Sterilize liter jars for 5 minutes, 1.5 liter jars for 7 minutes.
Roll up the garlic with lids and put in a cool place.

Recipe Garlic cloves in brine

Peel young garlic, rinse with cold water and place in salted boiling water for 1 minute.
Using a slotted spoon, remove the garlic cloves and cool in cold water.
Place the garlic in a sterile jar.
Prepare the brine, cool and pour cold garlic cloves.
Close the jars of garlic with lids and put them in a cool place for a week.
After 6-8 days, the garlic will be ready for use.

Recipe Pickled garlic heads

Wash the garlic and soak for 2 hours in warm water.
Then cut off the top of the head and remove the outer skin from the segments. Wash the garlic heads again and place them in sterilized jars.
Add 3 peas of allspice, 2 buds of cloves and a pinch of ground cinnamon to a liter jar.
Prepare a filling from boiling water, vinegar, salt and sugar.
Cool the marinade and pour it over the garlic.
Sterilize liter jars for 8-10 minutes. Roll up and wrap until cool.

Recipe Garlic in redcurrant juice with apple cider vinegar

Pour boiling water over young garlic and peel off the skin.
Cut off the roots and top.
Pour boiling water over the garlic heads for about 2 minutes.
Squeeze as much juice as possible from the currants.
Prepare the filling from the suggested ingredients.
Place the heads of garlic in clean liter jars, pour in the filling and sterilize for 5-7 minutes.
Roll up the jars, cool and put in a cool place.

Recipe Ukrainian pickled garlic

Wash large heads of young garlic, cut off the stems, leaving 4-5 cm from the head.
Remove the first layer of husk from the heads and place in boiling water for 2-3 minutes.
Sterilize the jars and fill them with blanched heads of garlic.
Prepare a hot marinade and pour it into the jars.
Sterilize 0.5 liter jars for about 5 minutes, and 1 liter jars for 8 minutes.
Roll up the finished garlic and cool, then put it in a cool place for storage.

Have fun cooking and be healthy!

Garlic preparations for the winter

Do you love garlic, but because of its specific smell, you refuse it? I suggest preparing healthy preparations for the winter from garlic without a pungent odor, but with original tastes. How to prepare pickled or soaked garlic, how to make preparations for the winter from garlic, see and read on.

Recipe for fermented garlic as in whole heads at the market

Pickled garlic is an incredibly tasty dish. Its benefits are due to the antiseptic properties of the product and the high content of vitamins A, B, C, D, E. Thanks to the natural fermentation process, more nutrients are retained in the dish. Following the cooking technology allows you to get a very tasty snack at home.

Whole heads recipe

Sourdough recipes are very easy to prepare and do not require many ingredients. The advantage of fermenting with whole garlic is the naturalness of the product and its aesthetic beauty.

1 kilogram of whole garlic;
600 milliliters of water;
30 milliliters of acetic acid 6%;
30 grams of salt.

Freshly harvested heads are used to prepare fermented garlic.

The heads are peeled without separating. The finished product is poured with cold water and left to soak for 6-8 hours.
Banks are pre-prepared. The soaked heads are placed tightly in a container.
To prepare the brine, add salt and vinegar to 600 ml of water. The marinade is brought to a boil.
The jars are filled with cooled marinade and covered with a clean sheet or gauze. The pickling is stored in a cold place for 10-14 days. Check it periodically and add marinade.

Finished jars with heads of pickled garlic are closed with plastic lids. Garlic is stored in the refrigerator or basement for the winter.

Recipe with fragrant herbs

Pickled garlic is not only healthy, but also tasty. Recipes with the addition of spices add a special fragrant aroma to the sourdough.

1 kilogram of young garlic;
2 tablespoons salt;
1 liter of water;
1 pod of hot pepper;
2-3 leaves of horseradish;
8-10 peas of allspice;
6-8 bay leaves;
dill, currant, cherry leaf to taste.

These products serve 8-10 servings. Fresh ingredients are used for cooking.

Prepare the marinade. Add 2 tablespoons of salt to a liter of water and bring the brine to a boil. We prepare the brine without vinegar.
We prepare the products. We wash the heads under running water. Remove the husk completely. We separate the cloves.
Place the garlic cloves evenly into prepared jars. Add a piece of hot pepper, sweet peas, bay leaves, currant and cherry leaves to each jar. We distribute the spices evenly among the jars.
Fill the jars with cold marinade and put them in a cool place. Garlic should be fermented for 3 weeks. During the entire period, we check the brine and add it as necessary.

If garlic needs to be preserved, after 3 weeks the old brine is drained. The jars are filled with new brine, prepared according to the previous recipe. The canned food is rolled up with metal lids and put away for storage. It should be noted that when fermented, the dish can be stored without swirling for several months.

Secrets of successful and tasty sourdough

All chefs know that a dish turns out successful in Armenian style only if you adhere to certain rules.

Selection of heads. Only large, strong garlic is suitable for sourdough.
Sourdough method. If the crop has just been harvested and the husks have not yet dried, the whole heads should be fermented. When using old heads, the husk is removed to the bottom layer. The lobules are separated from each other.
Spicy in sourdough. Lovers of sourdough as in the market are recommended to add hot pepper to the marinade.
Salting process. Pickling is accompanied by a fermentation process. The brine partially spills out of the jar, so it requires periodic checking. If there is not enough liquid, you need to add fresh brine to the jar. Sourdough recipes do not allow the addition of pure water. It spoils the final taste of the dish.
Sour taste. A more sour taste and specific smell is obtained if you add a tablespoon of 6% acetic acid to the brine.

The dish gets a milder taste if you ferment the cloves with beets. Beetroot juice gives them a pink tint. Depending on taste preferences, garlic is fermented using cucumber brine, beet juice, or rye flour. Flour promotes faster growth of lactic acid bacteria, which ensure the fermentation process. In this recipe, the growth of putrefactive bacteria is practically impossible. They are suppressed by lactic acid fungi.

Consequently, the product is stored longer without additional processing.

The above sourdough recipes are great not only for heads of garlic, but also for fresh arrows.

Pickled garlic: recipe for whole heads at the market with photo

Pickled garlic is a tasty and healthy dish during the winter season. Easy to prepare, it can be stored for a long time and provides the body with useful substances.

Many people love garlic. This incredibly healthy product improves the taste of first and second courses, and in addition, it takes care of our health. Unfortunately, ripe garlic does not store well: by mid-winter, the strong heads are left with limp, yellowed cloves. To avoid this, we recommend pickling garlic for the winter. Such a product will lose some 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 pamper yourself with it fresh: the specific pungent smell greatly interferes with communication with others. Pickling also solves this problem: the smell becomes less intense than fresh. In addition, you can eat it either simply with bread or 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 vegetables can be processed. Young garlic is not suitable for this purpose, nor is old, dried garlic (the exception is pickled whole heads of garlic, which it is advisable to take younger ones). In addition, there should be no wormholes or signs of rotting on the surface of the vegetable.

Choose garlic that is strong and ripe without any signs of damage.

There are many recipes and methods for pickling garlic. Almost every housewife has her own secret for preparing it. Some people prefer to marinate the cloves, others prefer the whole heads or just the arrows. You can pickle peeled or unpeeled garlic in either hot or cold brine. Choose the most suitable one from the recipes we offer.

Step-by-step cooking recipes

Whatever processing method you choose, remember that the garlic must be trimmed, washed thoroughly and the outer husk removed. If you decide to pickle the cloves, then you need them. The rest depends on the recipe.

Classic way

For this recipe you will need:

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

Pay attention! To pickle garlic, it is better to take small jars, maximum 0.5 liters. This makes it more convenient to store the dish, and you are guaranteed to eat everything that was prepared.

Delicious pickled garlic goes well with all first and second courses

Fast way

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

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

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

In Ukrainian

Once again, you will need whole heads of young garlic. And besides him:

4 glasses of water;
2 teaspoons 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 unique flavor. And if you also use herbs and spices, it will turn out to be a great snack.

Beetroot gives garlic a beautiful shade and pleasant taste.

You will need:

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

After just a week, garlic marinated with beets can be opened and served.

With chili pepper

Do you like it hot? Then you will surely appreciate garlic with chili pepper. Not only will it be a great snack, but it will also ward off all colds!

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

Take the following products (based on 1 0.5 liter jar):

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

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

Pay attention! 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 garlic;
2 chili peppers;
0.5 liters of white wine;
0.5 l of wine vinegar;
3 tablespoons sugar;
2 bay leaves;
1 tbsp. l. white pepper (peas);
olive oil.

For the marinade, combine all ingredients except oil in a saucepan and bring to a boil. You need to cook for 3 minutes.
Reduce heat and cook for another 5 minutes.
Garlic should be placed in clean and sterilized jars. Add the marinade, without adding just one and a half centimeters to the top. Pour olive oil on top and 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. This pickled garlic is hot, spicy and slightly sweet.

In onion skins

Although we are used to throwing away onion peels, many people know about the benefits of this product in the household. Garlic can be stored well for a long time in well-dried onion skins. Can you combine them in a jar with marinade? Of course yes! The garlic will acquire a golden hue and a piquant aroma.

For a marinade designed 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 preparing garlic in Georgian is the use of tarragon, the spicy and delicate aroma of which will make any dish richer. In the store you can often see this spice under the name “Tarragon”.

You will need:

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

Use young garlic for pickling in this recipe. Peel it so that the cloves do not fall apart.

Blanch the peeled and washed garlic

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

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

Use fresh or dried tarragon

You need to cover the necks of the jars with paper and, without rolling them up, leave them for 7 days.

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

Korean marinating

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 sharp and piquant. For 1 kg of garlic you will need 4 cups (1 liter) of soy sauce and 1 cup of 9% vinegar.

Process the garlic the way you like: cloves or whole. Be sure to remove the husks from the top. Rinse thoroughly and dry.

Place the garlic in a jar. Dilute the vinegar with a little water. Pour the liquid over the garlic until it is completely covered. Cover with lids (without rolling up) and store in a cool, dark place for 7 days.

Soy sauce is used to pickle garlic in Korean.

When time has passed, remove the garlic and place 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 and return the jars to a cool, dark place. In just 3 weeks the appetizer will be ready.

In Armenian

This type of garlic is also called “Royal” garlic. 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 clove buds;
3 walnut membranes;
grape juice (white).

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

In Azerbaijani

Separate the garlic heads into cloves, remove the skins, rinse and place in jars.

For this recipe you need to cut the garlic into pieces.

Boil 3 cups of water mixed with 1 cup of vinegar. To this solution you need to add 1.5 tablespoons of sugar, 1 tablespoon of salt. Place 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.

Use different spices in your marinade

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

In apple cider vinegar

It is better to use winter garlic in this recipe. For 1 jar with a volume of 3 liters, take the following ingredients:

Place the whole washed garlic heads in a jar. Fill with vinegar and 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.

Place the garlic in the jar again, make a marinade from the indicated ingredients, pour in. Add water to the brim, cover with plastic lids, and store in the basement or refrigerator. You can eat a snack after 3 weeks.

Pickled garlic without vinegar

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

Take a head of garlic, divide it into cloves, peel each of them. Place all the slices on a sieve and pour boiling water over them.
Mix honey with sour cream and lemon juice, add salt and pepper. Pour the mixture into a saucepan, add the garlic there. Place the pan over low heat, wait until it boils and cook for 3 minutes.
Place the pickled garlic in sterilized jars and roll up the lids. Store in the refrigerator or other cool, dark place.

Pickled garlic arrows

When garlic begins to produce arrows during the period of active growth, zealous owners try to remove them as quickly as possible so that the beneficial juices do not go into flowering. It turns out that these arrows do not need to be thrown away: they can also be pickled.

Arrange the arrows on the banks in the way that suits you best

You will need clean, well-washed arrows on which the bud has just hatched. However, you can safely cut it off. Take as much as will fit in the jar. Place as your imagination dictates: either cut the arrows into small sticks to compact them more tightly, or create a “creative mess” in the jar by twisting it into a ball.

For the marinade you will need:

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

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

Wash the hands thoroughly

Prepare a brine from the listed ingredients, pour it over the arrows. Add the vinegar last.

Place the arrows in jars, fill with brine and vinegar and roll up

Roll up the jars, wait for them to cool completely and place them in the basement. After 2 months, the snack can be served.

How to pickle garlic for the winter without sterilization

If you noticed, many of the recipes we present do not require sterilization of jars. 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 snacks is designed so that the dish will be eaten quite quickly.

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

You can pickle garlic without sterilization

For the marinade you will need:

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

In addition, be sure to use seasonings:

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

Take 0.5 liter jars and place the seasonings in them.
Disassemble the garlic into cloves, remove the husks, and rinse with running water. Place in jars as tightly as possible.
Prepare the marinade without using vinegar essence yet. Pour the garlic into the bowl, cover and wait 10 minutes.
Pour the marinade back into the pan and return to a boil. This time add the essence. Pour in the garlic again and roll up the lids, sterilized in boiling water. Turn it upside down, wrap it in a towel and leave until it cools completely, after which you can hide the pickled garlic in the basement.

Recipe for making pickled garlic (video)

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

For the winter, many try to prepare various vegetables, because how nice it is to get a jar of your favorite ones and enjoy their taste. Try this year an interesting recipe for making pickled garlic.
Number of servings: 1
A simple homemade pickled garlic recipe step by step with photos. Easy to prepare at home in 5 days. Contains only 50 kilocalories. Author's recipe for home cooking.

Preparation time: 10 minutes
Cooking time: 5 days
Calorie Amount: 50 kilocalories
Number of servings: 1 serving

Complexity: Simple recipe
National cuisine: Home kitchen
Type of dish: Blanks

Ingredients for one serving
Garlic - 300 grams
Water - 1 Glass
Salt - 15 Grams
Vinegar - 10 Milliliters
Dried currant leaves - To taste
Cherry leaves - To taste
Dill - To taste

Step-by-step preparation
Garlic according to this recipe can be eaten not only in winter, but at any time. To make it the most delicious and healthy, it is better to collect garlic in July; it is also called milk garlic. This garlic can be easily added to salads or used to prepare first and second courses. Everything is very easy to prepare, and the preparation can be stored for several months.
Thoroughly peel the garlic, then rinse and soak in warm water for 1 hour.
We sterilize the jar, then put the soaked garlic in it, add currant and cherry leaves, dried dill (you can use any dried herbs at your discretion).
Pour a glass of water into a saucepan, add salt and vinegar, put everything on the fire and bring the marinade to a boil. Pour the prepared brine into the garlic, cover the jar with gauze and leave at a temperature of 10-15 degrees for 5 days. After this time, close the jar with a tight lid and place it in the refrigerator for storage. You can use this garlic right away.