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

An excellent recipe for lovers of spicy, well, everything in Korean. Pickled garlic in Korean style, a truly masterpiece dish, and not only for true connoisseurs of garlic. Such garlic is a wonderful appetizer for meat, for any second course, and as they say, "take the soul away." I will not delay for a long time, but I will share the secret of making the most delicious pickled garlic

Ingredients:

• Garlic - 1 kilogram;
• vinegar 9% - 200 milliliters;
• soy sauce - 800 milliliters;
• hot pepper pod.

Step by step recipepickled garlic in Korean

1. Wash the garlic well, divide it into cloves, but do not peel.
2. Leave the garlic to dry for 2-3 hours.
3. Arrange the garlic in small jars (at the bottom of which put hot pepper, to taste), pour it with vinegar, a little spoiled with water.
4. Close the jars with nylon lids, and put it in a dark, cool place for 7 days.
5. When a week has passed, we take out our garlic for further cooking.
6. Pour soy sauce into a prepared container and boil, let simmer for 10 minutes over low heat.
7. Pour the hot sauce into the sterilized jars until it is 1/3 full, then carefully transfer the garlic to the sauce jars.
8. Immediately roll up the jars with lids. Store jars of pickled garlic in a cool place.

Korean-style pickled garlic is an excellent treat that goes well with boiled potatoes, and can even compete with other types of preservation.

Pickled garlic was invented by those who respect and fresh, but prefer the same taste and aroma, only less pronounced. Pickled garlic does not have such a sharp and persistent smell, there is no bitterness, the taste is softer and softer. Garlic is pickled with heads and cloves, peeled and unpeeled, in cold and hot brine. Recipes are plentiful. There are very simple options for harvesting pickled garlic. However, there are more intricate recipes, but for garlic lovers it will not be difficult to try them out. One tip - the garlic should not be young, but not old either.

Pickled heads of garlic

Ingredients: fresh garlic; for marinade - 100 g of vinegar 9% and water, 30 g of sugar, 10 g of salt, bay leaf, pepper.

Step 1. Dip the peeled heads of garlic for 2 minutes in boiling water, then put in cold water with ice cubes for half an hour. Arrange the garlic in sterilized jars.

Step 2. For the marinade, bring water to a boil, add sugar and salt, laurel and peppercorns to it, boil, pour in vinegar at the end and cool.

Step 3. Pour garlic in jars with cold marinade, cork with sterile lids. After 10 days, the garlic will be ready. If you add fresh chopped beets to jars, the garlic will turn red.

Pickled garlic cloves

Ingredients: garlic; for marinade - 50 g of sugar, 50 g of salt, 100 ml of vinegar 9% (per 1 liter of water).

Step by step cooking recipe

Step 1. Divide the garlic into cloves and peel. Scald the cloves with boiling water, and then immediately cool with cold water. Place cooled garlic cloves tightly in sterilized jars.

Step 2. Prepare the marinade. Dissolve salt and sugar in water, bring to a boil, let it boil for a couple of minutes, and only after it has cooled slightly, add vinegar and mix. Pour jars with hot marinade 1.5 cm below the top edge. Cover the jars with boiled metal lids and sterilize for 5 minutes, then roll up the jars.

Pickled garlic with chili and white wine

Ingredients: 1 kg of garlic, 2 chili peppers, 0.5 l of white wine, 0.5 l of wine vinegar, 3 tbsp. spoons of sugar, 2 bay leaves, 1 tbsp. a spoonful of white peppercorns, a little olive or any other refined vegetable oil.

Step by step cooking recipe

Step 1. For the marinade, mix all the above products in a saucepan, except for vegetable oil, and, bringing to a boil, cook for 3 minutes. Then reduce the heat and cook for another 5 minutes.

Step 2. Put the prepared garlic in sterilized jars, pour the marinade, without adding 1.5 cm to the top. Pour a little vegetable oil on top and close the jars with tight nylon lids. Garlic will be ready in five days, although it can be stored in this form for much longer.

P.S. There is no salt in the recipe, but this is not a mistake. Without salt, garlic pickled according to this recipe will turn out spicy, spicy and slightly sweet.

Korean Pickled Garlic

Ingredients: 1 kg of garlic, 1 liter of soy sauce, 1 cup of vinegar 9%.

Step by step cooking recipe

Step 1. You can use garlic heads, you can use cloves. Remove the husk, rinse the garlic well and pat dry. Put prepared garlic in jars.

Step 2. Dilute the vinegar with a little water and pour the garlic with this solution so that it completely covers it. Remove jars of garlic in a dark, cool place for 7 days.

Step 3. When the week has passed, put the garlic in other jars - sterilized and dried.

Step 4. Pour soy sauce into a saucepan, let it boil and cook for 10 minutes. Then cool and pour into the garlic so that the sauce fills only half the jar. Roll up jars with sterilized lids and send to a cold dark place. Garlic will be ready in three weeks.

Garlic marinated in Korean style (in soy sauce). To prepare this exotic pickle, you will need, in addition to garlic, a lot of vinegar and soy sauce (which, however, will then become exquisite garlic-flavoured seasonings that can be seasoned with salads or main dishes). Korean-style pickled garlic is being prepared for quite a long time, almost a whole month, but then you will get a rare snack. After pickling, the garlic will remain crunchy, salty, but not spicy.
Ingredients: 1 kg of unpeeled garlic cloves, 1 cup of 9% vinegar (200-250 ml), about 4 cups of soy sauce (800 ml - 1 liter). If desired - hot pepper 1 pc., onion or spices to taste to flavor the filling.
How to cook: "The garlic cloves do not need to be peeled, although this can be done if desired (there are also options for preparing such garlic with whole heads, but this seems less hygienic due to possible dirt on the roots of the heads).
Put the cloves in a glass jar and fill with cold water for half an hour, drain the water into another container and note its volume (this is how much soy sauce you will need in a week). Then soak the garlic in the vinegar. If the vinegar does not completely cover the garlic, add boiled water to completely cover the garlic.
Seal the jars with paper or leak-proof lids (to protect against severe drying, dust and insects) and leave in a dark place for 7 days (sometimes check if the level of vinegar has dropped below the garlic, if this happens - add vinegar; you can also crush the garlic with some or oppression - the photo shows the use of a glass glass as an oppression for a small jar of garlic).
When 7 days have passed: take soy sauce, boil it for 10 minutes (possible with hot pepper or spices to taste), let it cool slightly (so that the jars do not burst) and pour into glass jars, filling each jar by about 1/3. Let the sauce cool completely(Otherwise, the garlic may not be crunchy).
Drain the vinegar from the garlic (you don't need to throw it away, it will still come in handy for other dishes as a fragrant seasoning) and transfer the garlic to jars of cooled soy sauce. Close the jars tightly with plastic lids or roll up with metal lids and put the jars in the refrigerator for 3 weeks (although it can be consumed earlier), after which the Korean-style garlic will be ready. Store in a cool place.
Please note that cooked garlic may turn blue-green, this is normal (mature garlic is more often stained).
The pictures show step by step this recipe (for a small amount of garlic, in a 250 ml jar).

We divide the heads into teeth, remove the excess husk. Some teeth were left without husks, but this does not prevent them from salting.

Pour the garlic with vinegar, press it down with oppression so that they do not protrude from the vinegar:

We close the top with gauze so that dust and insects do not get into the jar, we put it away for a week in a dark place (for example, just in a kitchen cabinet):

After a week, the garlic will be saturated with vinegar, excess fragrant vinegar can be collected in a jar and used in cooking:


Boil soy sauce for 10 minutes:

Let the soy sauce cool completely and pour over the garlic.

We close the jar and put it in the refrigerator:

After 3 weeks, Korean-style garlic will be completely ready:

You can pickle both young and mature garlic, but young garlic will have a less strong smell.
Ready garlic can be peeled and cut into slices before serving; serve it in addition to the main side dish (rice or kuksu / kuksi noodles)."

Once a year, in early June, you can harvest garlic arrows. Yes, they can and should be eaten. The main thing is that they are still young and not tough.

Make a gourmet dish from garlic arrows that your whole family will love. It is better to fry the arrows in a wok pan, but you can also use a regular one. Add fragrant soy sauce, sugar and sesame seeds with spices. Garlic is spicy in taste and with a pleasant sweetness.

If you do not tell that these are garlic arrows, few people will guess. The combination of soy sauce and sesame will take you to Asian countries.

It will take 40 minutes to cook garlic in Korean style.

The number of servings is 5.

Read also:

Ingredients:

• Arrows of garlic - 500 g
• Onion - 1 head
• Paprika - 1 teaspoon
• Salt Extra - 1/3 teaspoon
• Soy sauce - 2 tablespoons
• Sunflower oil - 5 tablespoons
• A mixture of ground peppers - to taste
• Mayonnaise - 1 tablespoon
• Sesame seeds - 1 tablespoon

Cooking garlic shooters in Korean

1. You can pick up an arrow of garlic in the garden, if you have it, or buy it on the market. Often grandmothers in the bazaars sell this exotic. Arrows should be young and break easily. It’s better to check right away, otherwise they will be tough and hardly anyone will want to eat them.
   
2. Pour the arrows into a bowl and rinse them with cold water. Onions need to be peeled, washed and cut into small cubes. Cut the arrows of garlic into strips so that it is convenient to eat a snack. We put a frying pan on the stove, pour in sunflower oil. If you like olive, then you can use it. When the oil is hot, add the onion first. Stir occasionally so that it is nice, evenly fried.
   
3. As soon as the onion is fried, we send garlic arrows, a little salt, ground paprika, a mixture of ground peppers to it. If you like any other spices, feel free to add and experiment. You can also use fresh herbs like basil or cilantro.
   
4. Mix onion with garlic and spices, fry for five minutes over medium heat. After a while, add soy sauce and make the fire slow. Once again, mix everything and add mayonnaise or sour cream. This is for lovers, so that the arrows of garlic are more tender and juicier in taste.
   
5. Fry for another five minutes, stirring constantly so that nothing burns. Sprinkle the dish with sesame seeds. It is advisable to fry them in advance in a dry frying pan so that they crunch.
   
6. Mix quickly again, a couple of minutes and you can turn off the stove. Korean garlic can be served both hot and cold. It will still be delicious. Enjoy your meal!
   

Korean pickled garlic recipe with step by step preparation.

• Dish type: Preparations, Pickling
• Recipe Difficulty: Very simple recipe
• National cuisine: home kitchen
• Features: Recipe for Vegetarian Diet
• Reason: For lunch

• Preparation time: 12 minutes
• Time for preparing: 3 days 12 hours
• Servings: 3 servings
• Amount of calories: 45 kilocalories

Another great dish for lovers of everything cooked in Korean at home. Such garlic will be an excellent spicy snack on your table.
Servings: 9-10

Ingredients for 3 servings

• Garlic - 1 Kilogram
• Vinegar (9 percent) - 1 Cup
• Soy Sauce - 4 Cups

Step by step recipe

1. Various Korean-style dishes have long entered our daily lives and have taken a strong position there. Therefore, I will tell you how to cook pickled garlic in Korean and thereby add one more to this list. In fact, this is a real masterpiece for true garlic lovers like me. In addition, the Korean pickled garlic recipe is very simple and is perfect as an appetizer for any hot dishes.
2. 1) First of all, thoroughly wash the unpeeled heads of garlic. Then we divide it into cloves, but do not clean it, and let it dry a little.
3. 2) We shift the garlic into a glass jar and fill it with vinegar, add a little water.
4. 3) We close the jar with a lid and leave it in a dark, cool place for a week.
5. 4) After 7 days, we take out the garlic. Before that, we need to pour the soy sauce into a saucepan and boil it for 10 minutes over low heat. When it cools down, it is necessary to pour it into glass jars so that it occupies 1/1 part of the volume and transfer garlic to these jars.
6. 5) At the end, we roll up the jars with lids, and send the jars to the cellar, to the refrigerator or to the balcony, if it is already cold enough there.
7. This is actually a great savory snack that goes very well with, for example, hot potatoes and maybe even compete with pickled cucumbers.