How to pickle garlic - 10 recipes for cooking at home

Every housewife strives to prepare not only appetizing, but healthy winter salting. For example, garlic pickled in any way has a number of advantages over a fresh vegetable. It is softer in taste, it does not have such bitterness, and most importantly, smell, which means that the “fragrant” consequences of its use are not the same as after eating fresh - you can safely eat a snack and not worry about fresh breath. Don't know how to pickle garlic? Everything is simple here! The main thing is to choose a suitable fruit, which should not be very young, but not quite old either.

Pickled garlic is an original snack or an interesting product for cooking other dishes.

You can prepare it in many ways, the main thing is to choose a vegetable without any defects.

We count the ingredients for 2 kg of garlic:

• 280 ml of vinegar;
• a pod of hot pepper;
• two tablespoons of granulated sugar;
• horseradish root;
• two carnations.

Cooking method:

1. Pour four cups of filtered water into a container and set it to boil. Then we introduce vinegar and put prepared seasonings.
2. Boil the marinade for several minutes and cool to 40 ºС.
3. We peel the garlic from the peel, distribute it in containers, pour it with brine and roll it up.
4. Garlic will change color to green as it marinates. Do not be afraid, this is a normal process.

You can eat a delicious snack after a month.

Winter harvest recipe

They pickle a piquant vegetable with fragrant herbs and serve with dishes from any meat and fish, and even just with cheese.

To execute the recipe, you will need a kilo of garlic and four glass jars of 350 ml each.

Ingredients:

• 500 ml olive oil;
• four pods of hot pepper;
• three tablespoons of a mix of herbs (you can take Provencal);
• 180 ml of vinegar;
• 8 bay leaves.

Action algorithm:

1. Peel the heads of garlic and cut into cloves. The jars need to be sterilized and put a lavrushka and a burning pod in each. Then stuff them tightly with garlic cloves.
2. Now fill them with boiling water and drain the water after ten minutes. Instead, pour 45 ml of vinegar.
3. Pour 350 ml of water, oil, herbs, two tablespoons of sweetener and the same amount of salt into the pan. From the moment of boiling, we withstand the brine for a couple of minutes and immediately fill the contents of the cans with it.
4. We twist the containers and after cooling we store the preservation in a cool room. In three weeks the appetizer will be ready.

whole heads

All fans of such a spicy vegetable will definitely like our next recipe. Pickled garlic is not only appetizing, but also does not spoil the freshness of breath, unlike fresh. We pickle garlic with heads, and the calculation of spices comes from one kilogram of vegetable.

Ingredients:

• 420 ml of bite and water;
• half a cup of regular sweetener;
• two cloves;
• ten peas of fragrant pepper;
• two bay leaves.

Cooking method:

1. We put dry buds, whole spicy peas and fragrant leaves in a glass container.
2. Then we pass the heads of the plant through boiling water and also distribute them in containers.
3. Now we are preparing the brine. To this end, pour water with vinegar into a small bowl, keep the composition on fire for five minutes together with a sweetener and a spoonful of ordinary fine salt.
4. We distribute the liquid in containers, twist them well, wrap them up and let them cool down.https://www.youtube.com/watch?v=nYTm6dNFFeQ

Instant Pickled Garlic

If you can't wait to taste a delicious snack almost tomorrow, then the following recipe is for you. Only three days - and you can enjoy the taste of your favorite treat. One 350 ml jar takes half a kilogram of garlic.

Ingredients:

• 100 ml of vinegar;
• a pinch of cinnamon and rosemary;
• Bay leaf;
• half a hot pepper.

Ingredients:

1. We divide the garlic into teeth, put it in any dish, pour boiling water and leave for a few minutes. Then we take it out, rinse with cool water and, together with chopped hot pepper, put it in a jar.
2. Pour half a cup of water into a saucepan, send a spoonful of sugar and half a spoonful of salt there, as well as other spices and seasonings.
3. As soon as the brine boils, boil for a minute and pour it over the vegetables. We twist the container and, after cooling, put it in the cold for two to three days.

How to marinate in Ukrainian

Garlic is pickled not only in Ukraine, but also in other countries, but we want to offer a recipe for Ukrainian cuisine. Garlic turns out to be spicy and spicy in taste, such an appetizer will always find a place on the festive table. For the recipe, take five garlic heads and three small jars.

Ingredients:

• red chili pod;
• whole peppercorns, fragrant dill umbrella, currant leaves;
• two small spoons of ordinary fine salt and white sugar;
• 2 large spoons of vinegar.

Cooking method:

1. We clean the garlic. So that the cleaning process does not take a lot of time, the vegetable can be divided into slices, pour boiling water over it, and then give them time to cool. The film will be removed in one motion.
2. We fill the jar with garlic cloves, we send everything else there, with the exception of loose ones.
3. Now brine. Pour about a liter of water into a stewpan, pour the bulk ingredients and as soon as their granules dissolve, pour the composition into jars. We wait ten minutes and return the liquid to the saucepan, but already with the indicated amount of vinegar.
4. Pour the garlic with a hot solution, cork the containers. And that's all. Ukrainian snack is ready.

Marinated with beets

Pickled garlic for the winter, cooked with a certain amount of beets, is not only delicious in taste, but also more attractive in appearance. For the recipe, you need to take a kilo of vegetables and one beetroot. The latter can be cut into thin strips or simply rubbed on a grater.

Ingredients:

• 55 ml of vinegar;
• a couple of peppercorns;
• lavrushka;
• carnation.

Cooking method:

1. Peeled garlic cloves stand for a couple of minutes in hot water and put in a jar along with chopped beets. Lay lavrushka and other spices.
2. Pour a spoonful of salt and the same amount of sweetener into water and heat for five minutes. Then pour vinegar and after a minute remove the solution. Give them garlic.
3. We seal the jar, wrap it up and wait for it to cool.https://www.youtube.com/watch?v=3XLczqDIEW8&t=4s

Pickled garlic cloves for the winter without sterilization

Spicy garlic can be obtained without sterilization. The appetizer comes out sweet and sour and moderately spicy. Such a spicy vegetable can be served as a regular snack or used in the preparation of various dishes.

Ingredients:

• 650 g of garlic;
• tsp ginger;
• two tsp thyme (dried);
• eight peppercorns;
• two bunches of parsley;
• four leaves of lavrushka;
• two umbrellas of dill;
• six tablespoons of vinegar.

Cooking method:

1. Pour boiling water over the garlic cloves prepared for further procedures, dry them and put them in jars along with chopped parsley and dill umbrellas.
2. In two liters of water, stir four tablespoons of regular sugar and three tablespoons of salt. We put thyme, lavrushka, peppercorns. As soon as the brine boils, we introduce vinegar and put ginger. Cook for a minute and pour the garlic with the prepared solution.
3. We twist the container tightly and cool under a warm blanket.

With chili

Fans of everything spicy and spicy will definitely love our recipe for pickled garlic with chili peppers. To prepare, take a jar and as much garlic as it can fit.

Ingredients:

• chili (to taste);
• ½ tablespoon of vinegar essence (70%);
• sunflower oil.

Cooking method:

1. We clean the vegetable and put it in a clean, sterilized container.
2. For the marinade, take a liter of water, boil it together with vinegar and a spoonful of salt.
3. Pour the garlic with a hot solution, cover with a lid and leave for a week.
4. Then drain the brine, finely chop the chili and simmer it for a minute in hot oil.
5. We send the oil with pepper to the garlic, twist the jar and as soon as the appetizer has cooled down, put it in a cool place. We wait one week, after which you can open the blank and try.https://www.youtube.com/watch?v=jGREZyHfvRs

In onion skins

Garlic can also be marinated in onion skins. The appetizer comes out delicious and beautiful. For the recipe, take a kilogram of vegetable.

If you are against vinegar, then replace it with lemon juice.

Ingredients:

• 110 ml bite;
• seven peas of pepper;
• eight bay leaves;
• 3 g cinnamon;
• six bulbs;
• a spoonful of salt and two tablespoons of sugar.

Cooking method:

1. Remove the husk from the onion, wash it and dry it. We divide the garlic into teeth and clean from the film.
2. We scald garlic cloves with boiling water, rinse and put them in jars together with onion peel.
3. Pour a little more than a glass of water into the container, pour sugar and salt. Cook until the loose granules are completely dissolved.
4. Then we introduce vinegar and after a minute turn off the burner. Pour the hot solution to the vegetable, twist the container and insist the workpiece for three weeks.

Recipe in Georgian

The Georgian pickled garlic recipe involves the use of tarragon, which gives the appetizer a pleasant piquancy and sour taste. Also, for the marinade, it is permissible to replace part of the water with pomegranate juice, thanks to which the taste will become even more saturated.

Ingredients:

• a kilo of garlic;
• 280 ml of wine vinegar;
• 180 ml of water and pomegranate juice;
• tarragon, peppercorns and red pepper to taste.

It will be possible to marinate garlic not only with the addition of pomegranate juice, but also with the use of grape juice. The taste of such a preparation is sweeter.

Cooking method:

1. Put vegetable cloves, tarragon and pepper in jars in layers.
2. For brine, combine water with juice. Boil the composition and stir in it four tablespoons of salt. Then pour in the vinegar.
3. Pour the prepared marinade to the garlic, twist the container and leave it indoors for two months.

There are many other options for pickling garlic. Everyone chooses for himself what kind of snack he wants to end up with - spicy, sour or sweeter. But do not forget that despite the delicious taste and undeniable benefits of such a vegetable, it can only be eaten in limited quantities.