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How to pickle garlic cloves for the winter - features, best recipes and recommendations. Pickling garlic at home recipe

Not every home prepares pickled garlic for the winter, yet this is an original and delicious snack, which is good served with meat dishes, borscht, jellied meat. You can pickle garlic either in cloves or whole heads, with various combinations of herbs and spices. In any case, it will not be as hot as fresh, but no less healthy.

How to pickle garlic

Pickled garlic will turn out tastier and more appetizing if you follow the advice of experienced chefs.

You can pickle garlic with peeled and unpeeled cloves, as well as whole heads, but this does not mean that it is not necessary to peel it. The top layer of husk is removed in any case, leaving only one layer.
If you want to pickle the fruits whole or in unpeeled slices, you need to choose young garlic. You can pickle garlic of any age with peeled cloves, as long as the cloves are even and undamaged.
To store pickled garlic for the winter, place it in sterilized jars and close them with clean, boiled lids. If you close the jar with a nylon lid, then you can only store the snack in the refrigerator.
To preserve garlic, it is better to use small jars, since this appetizer is not for everyone. It is preferable to prepare several small jars of pickled garlic for the winter, rather than one three-liter jar.
Before you start pickling garlic, you should soak it in cold water for a couple of hours. Thanks to this simple action, it will be possible to preserve its color. Otherwise, the garlic may darken and will no longer look as appetizing.

There are many recipes for making pickled garlic for the winter. If you have never tried such a snack before, it makes sense to prepare a couple of jars of garlic according to different recipes, and then compare their taste and aroma.

Pickled garlic heads: a simple recipe

garlic – 1 kg;
water – 0.4 l;
table vinegar – 0.4 l;
bay leaf – 2–3 pcs.;
granulated sugar – 100 g;
salt – 40 g;
allspice peas – 10 pcs.;
cloves – 3–4 pcs.

Cooking method:

Place cloves, peppercorns, and laurel leaves into sterilized jars. You will need 2 liter jars or 3 with a capacity of 0.65–0.75 liters. Smaller jars for pickling garlic heads will not work.
Pour boiling water over the garlic, then rinse with cold running water, remove the top layers of husk. One layer should be left so that the slices do not crumble. Cut off the roots of the garlic heads.
Place the garlic heads in the jars as tightly as possible.
Heat the water, add salt and sugar, boil for a few minutes, pour in the vinegar and remove the marinade from the heat.
Pour hot marinade over garlic. Seal the jars and wrap them up. Once completely cooled, store in a cool place away from bright light until winter.

Perhaps someone will be confused by the large amount of vinegar that is included in the marinade. The fears are unfounded: the finished snack will not be too sour. However, if you want to use less vinegar, it is better to use another recipe.

Whole garlic marinated with pepper

young garlic – 1.5 kg;
hot capsicum – 3 pcs.;
bay leaf – 3 pcs.;
water – 0.6 l;
table vinegar – 0.2 l;
salt – 20 g;
sugar – 60 g.

Cooking method:

Remove the outer layers of skin from the garlic heads, leaving only the bottom layer holding the cloves together. Cut off the remaining roots.
Sterilize three liter jars. Place a bay leaf and a whole pod in each hot pepper, which is a natural preservative. Thanks to it, you can add less vinegar, salt, and sugar to the marinade, so that the taste of the pickled garlic itself will be more pronounced.
Place the heads of garlic in the jars, filling them as tightly as possible.
Boil water, dissolving salt and sugar in it. Boil for 3 minutes and pour in vinegar.
Immediately after adding vinegar to the marinade, pour it over the garlic in the jars.
Cover the jars with metal lids or screw them tightly if using screw lids.
Turn the jars over, cover them with a winter blanket, and let them cool under it.

The pickled heads of garlic can be removed for storage in a cool room when they have cooled completely. In winter, it is better to keep them in the cellar, but you can also keep them in the pantry at a temperature slightly below room temperature.

Heads of garlic marinated with beets

garlic – 1 kg;
beets – 0.3 kg;
dill – 2 pcs.;
water – 1 l;
salt – 40 g;
sugar – 40 g;
table vinegar – 100 ml;
black peppercorns – 7 pcs.;
cloves – 5 pcs.

Cooking method:

Carefully peel the top layer of husk from the garlic heads and rinse under running water.
Boil water and add the heads of garlic, blanch for two minutes.
Transfer the garlic to cold water, let cool.
Place the garlic heads in a colander to drain.
Wash, peel and dry the beets with a paper towel. Cut it into pieces about one centimeter wide, twice or three times as long.
Sterilize the jars, put dill and spices on the bottom of each jar, arrange garlic and pieces of beets in the jars.
Cook the marinade from a liter of water, two tablespoons of salt and the same amount of granulated sugar.
Pour vinegar into the boiling marinade, stir, remove from heat.
Pour the marinade into jars, wait until their contents cool slightly (about a quarter of an hour), close tightly. You can use either a metal or polyethylene lid, depending on the conditions under which the workpiece will be stored.
Leave the jar at room temperature in a dark place for two weeks. During this time, the marinade will have time to become cloudy and lighten. After this, the canned food should be stored in a cool room. They should be stored at a temperature no higher than 16 degrees, and if they are closed with a plastic lid, in the refrigerator.

Heads of garlic marinated with beets acquire a beautiful color.

Garlic pickled with cloves: a simple recipe

garlic – 1 kg;
water – approximately 0.5–0.7 l;
salt – 40 g;
sugar – 40 g;
bay leaf – 2 pcs.;
dill seeds – 5 g;
black peppercorns – 5–6 pcs.;
allspice peas – 5–6 pcs.;
table vinegar – 60 ml.

Cooking method:

Peel the garlic. Soak the garlic cloves for half an hour in cool water, drain in a colander, and let the water drain.
Sterilize several small jars.
Spread dill seeds and peppercorns over them.
Place garlic cloves in jars.
Boil water and pour garlic into it.
After 20 minutes, pour the water from the cans into the pan.
Put it in it bay leaves, add the amount of salt and sugar indicated in the recipe, bring to a boil and boil for a minute.
Pour vinegar into the marinade, stir, turn off the heat.
Pour the hot marinade over the garlic and immediately seal with metal lids.
Let cool under something warm, after turning the jars upside down.

Garlic marinated according to this recipe can be used as an independent snack and as one of the ingredients for preparing sauces and soup dressings.

Garlic cloves marinated with pepper

garlic – 0.5 kg;
chili pepper - 2-3 small pods;
allspice peas – 10–12 pcs.;
black currant leaves – 3–4 pcs.;
salt – 20 g;
sugar – 40 g;
table vinegar – 60 ml;
water – 0.5 l.

Cooking method:

Disassemble the garlic heads into cloves, remove the husks from them, cut off the thickening. Throw away rotten and damaged cloves, wash good ones.
Wash the pepper pods and dry them.
Wash 2–3 0.25–0.35 liter jars with soda. Sterilize them and boil the lids that go with them. IN in this case It is convenient to use screw ones.
Place peppercorns and currant leaves into jars. Place one chili pepper in each.
Fill the jars with garlic cloves.
Pour boiling water over the garlic, cover the jars with lids and leave for 15 minutes. Throw out the water.
Boil again clean water and pour boiling water over the garlic. After 10 minutes, drain the water.
Mix half a liter of water with salt and sugar, bring to a boil and boil for three minutes.
Pour vinegar into jars. Immediately pour the hot marinade over the garlic.
Screw the lids on tightly and turn the jars upside down. Wrap yourself up in something warm. It will even do terry towel, folded in half.

After a day, the jars of garlic cloves can be transferred to the pantry. You can safely store them all winter at room temperature. They will be ready for use only after three weeks - in order to marinate and acquire a spicy aroma, garlic needs time.

Garlic cloves marinated in beet juice

garlic cloves (already peeled) – 0.5 kg;
fresh beets – 0.2 kg;
water – 0.5 l;
bay leaf – 1 pc.;
cloves – 1 pc.;
salt – 20 g;
sugar – 20 g;
black peppercorns – 3 pcs.;
table vinegar – 30 ml.

Cooking method:

Separate the garlic cloves, peel, remove all spoiled ones, wash the remaining ones, pour over boiling water, keep in it for 5 minutes, rinse in cold running water and dry.
Sterilize the jars and place the garlic in them.
Wash and peel the beets, grate them on a fine grater. Pour water over the beetroot puree, stir and strain.
Mix beet juice with salt and sugar, add bay leaves, peppercorns, and cloves. Bring to a boil.
Pour table vinegar into jars and pour marinade on top.
Cover the jars with lids and place in a saucepan with water. Sterilize for a quarter of an hour.
Careful not to burn yourself, remove the jars and seal them with boiled twist-off lids.

Garlic cloves marinated in beet juice are not only tasty, but also very beautiful.

Garlic marinated in soy sauce

garlic – 1 kg;
table vinegar – 0.5 l;
soy sauce– 1 l.

Cooking method:

Separate the head of garlic into cloves. Do not peel the cloves, but wash them well and dry them.
Place the garlic in a clean jar and fill it with vinegar.
Place the container with garlic in a cool, dark place for a week.
Sterilize the jars and place the garlic soaked in vinegar in them, filling each jar about halfway.
Boil the soy sauce for 10 minutes and pour it over the garlic cloves. The sauce should reach the very neck of each jar.
Close the jars tightly with metal lids that have been previously sterilized. Place in a cool place.

Garlic marinated in soy sauce will be ready for use in 3 weeks, but you can store it longer if desired.

Pickled garlic is a savory appetizer. You can prepare it for the winter different ways. It will not be as vigorous as fresh, but will not lose most beneficial properties. In addition, it will acquire an unusual spicy taste that many people like.

Garlic fast way marinate for half an hour, slowly ( classic way) - one and a half to two months.

How to pickle garlic

Marinate in the classic way

Products
If you put whole heads of garlic, then the quantity is enough for 3 jars with a volume of 0.5 liters;
if the heads are disassembled into teeth, the total volume will be 1 liter
Young garlic - 1 kilogram
Boiled water - 1 liter
Granulated sugar - 100 grams
Rock salt - 75 grams
Table vinegar 9% - 100 milliliters (or apple vinegar - 200 milliliters)
Cloves - 12 pieces
Black pepper - 4 teaspoons
Dill inflorescences - 6 pieces
Optional, optional: bay leaf, fresh hot pepper - to taste
If garlic cloves are pickled, then 500 milliliters of brine will be enough

How to pickle garlic
1. Pour 6 glasses of water into a saucepan, add sugar, salt and all the 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 outer coverings, leaving the last layer of scales that holds the cloves together.
4. Place dill inflorescences on the bottom of prepared jars and place whole heads of garlic on top.
5. Boil water and pour boiling water over the garlic for 2 minutes to warm it up: heated garlic will better accept the marinade.
6. Drain the boiling water and immediately pour in the boiling marinade.
7. Pour into each jar hot marinade, roll up. Wait until it cools down.
8. Place in a cold pantry or similar place for 4 weeks to marinate. The first sign that pickled garlic is ready is that it will settle to the bottom.

Pickling garlic in a quick way

Products
Young garlic - 0.5 kilograms
Granulated sugar - 30 grams
Water - 1 glass 200 milliliters
Rock salt - 1 teaspoon for marinade, 1 teaspoon for heat treatment of garlic
Table vinegar 9% - 0.5 cups
Bay leaf - 3 pieces
Black pepper - 5 peas
Thyme - 2 sprigs per jar
Dill seeds - 2 teaspoons

How to quickly pickle garlic
1. To prepare the marinade, you need to pour water and vinegar into a pan, add sugar, a teaspoon of salt and all the prepared spices.
2. Bring the marinade to a boil.
3. Peel the garlic bulbs from the general dry coverings, divide into cloves, without removing the dense covering from each individual clove.
4. Boil a glass of water with a teaspoon of salt and sugar.
5. Using a slotted spoon, lower the garlic cloves into boiling water for 2 minutes.
6. Transfer the garlic cloves into jars.
7. Fill each jar to the top with marinade and cover with lids.
8. Sterilize jars of garlic for 5 minutes, then screw on the lids.
9. Wait until completely cooled down.
10. Place the pickled garlic in a cool, dark place for 5 days.

Fkusnofacts

When pickling garlic, you need to make sure that the heads fit through the neck of the jar. If they don't fit, you can break the heads in half.

Once the garlic heads are separated into cloves, they will take up much less volume in the jar. You can also mix up the methods of peeling garlic: place whole heads, and use cloves to fill the free space.

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

It is recommended to prepare garlic in a small container, since 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 its arrows: they are green, like green onions.

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

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

Since garlic contains bitterness and can be harsh on the skin of your hands, it is recommended to use plastic gloves when cleaning it.

To prevent the garlic from being too spicy when fermenting, you can soak it in cold water for a day, then the excess pungency will go away.

When preparing garlic using the first method, if you keep the cloves in boiling water, they will become soft, but not crispy. Storing pickled garlic in the freezer will also lead to its softening and loss of much of its appetizing value.

For long-term storage(using the cold pickling method) 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.

Best choice for marinating young garlic, frankly old and flaccid fruits are not suitable. Accordingly, the season for this preparation is determined by the ripening of the garlic - from mid-July to mid-August.

The following will help diversify the flavor of the marinade: spices: suneli hops at the rate of two teaspoons per liter of marinade, as well as cumin or caraway seeds (not ground) - you will need to take a teaspoon per liter of marinade.

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

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

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

Price fresh and pickled garlic (Moscow, June 2017):
Young garlic - from 200 rub. 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 rub. for 260 grams.

If store-bought garlic changed color during the marinating process, no need to 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 fertilizers used during cultivation.

What are we cooking?

Snacks

Pickled garlic is a savory snack. Often the heads or teeth are pickled for the winter. This is not surprising, since the seasoning retains its aroma, but loses its strong taste. It is precisely for this last quality that many people do not like garlic. All useful elements remain in the marinated snack. It can be served with meat, fish, stewed vegetables. There is a basic technology for preparing the filling, but many housewives have come up with their own variations with beets, peppers, and herbs.

Features of preparing pickled garlic

Depending on the size of the cans and final result garlic is pickled in peeled or unpeeled form. The packaging option also varies; some roll whole heads into containers, others prefer to marinate the appetizer with teeth. This aspect does not exclude cleaning, upper layer The husk is removed, the bottom one remains (optional).
When choosing garlic, give preference to young specimens if you pickle them unpeeled. If the appetizer is pickled with teeth, root vegetables of absolutely any age will do. The main thing is that all elements must remain intact.
Preservation is preferably carried out using small jars (0.4-0.6 l.). Not everyone likes snacks, and besides, open jar Garlic expires. You should not choose containers with a volume of 1.5-3 liters.
To keep the garlic looking appetizing, soak the cloves or heads in ice water before preserving. Leave for 2-3 hours, then proceed to the procedure. Thanks to such actions, the snack will not turn yellow, and the husk will come off easier.

Garlic pickled with teeth

vinegar solution (table 9%) - 110 ml.
salt - 55 gr.
granulated sugar - 65 gr.
drinking water - 1-1.1 l.
peppercorns - 12 pcs.
dill seeds - 3 gr.
garlic - 0.6 kg.

The amount of garlic in the recipe is indicated approximately, it all depends on the volume of the jars and the size of the cloves. Peel the product and separate the heads. The bottom layer of husk may not be removed if the fruits are young.
Rinse the teeth, place them in a colander and leave to dry. Sterilize the container, put garlic in it. Add dill (seeds), pepper and shake the bowl.
Pour water into a saucepan, add granulated sugar and salt. Place on the burner and wait until it boils. After boiling, cook the marinade for 3 minutes.
After the specified period has passed, pour vinegar into the solution and turn off the heat. Let it sit for 10 minutes and fill the jars with garlic cloves.
Make sure the marinade rises above the garlic, covering it. Roll up the snack with sterile lids and a special key. Turn it over, cool it, take it to the cellar. Taste after 15 days.

Garlic heads, pickled

filtered water - 1 kg.
table vinegar (concentration 6%) - 260 ml.
salt - 20 gr.
heads of garlic - 500 gr.

Remove the top layer of husk and leave the bottom layer. It will protect the teeth from decay, and will also give the snack a beautiful general form. Wash the vegetable and dry well.
Boil the container and place the raw materials in it. Add salt and vinegar. Distribute the total volume of ingredients evenly among each jar. Boil water and pour into containers.
Leave the garlic in this form for 5 minutes, it should be completely covered with hot liquid. Now sterilize the lids and tighten them using a kitchen wrench.
Shake each jar and add your favorite seasonings if desired. Let the sealed container cool upside down. Take it to the cold.

granulated sugar - 110 gr.
garlic (heads or teeth) - 600 gr.
dill umbrellas - 2 pcs.
parsley - 60 gr.
table vinegar 6-9% - 185 ml.
coarse salt - 90 gr.
bay leaves - 5 pcs.
peppercorns - 10 gr.
ground ginger root - 10 gr.
dried thyme - 8-10 gr.

Remove the top layer of peel from the garlic. Decide in what form the twist will be carried out. If garlic cloves are used, the heads must be disassembled first. The lower husk is removed at discretion.
Place the cloves in a bowl, pour in boiling water, and leave for 10 minutes. Dry and prepare sterile containers. Pack the finished raw materials into jars, retreating 1 cm from the edges.
Pour water into a saucepan and put on fire. When the first bubbling appears, add granulated sugar, bay leaves, peppercorns, dill umbrellas, salt, and thyme.
Cook the mixture for 3 minutes, then pour in the vinegar and add ground ginger. After 2 minutes, pour the marinade into jars and shake gently. Screw on with clean tin lids.
Immediately turn the container over onto its neck and leave it under the sweatshirt until it cools. Transfer to a cold room for seaming. You can seal the pickled garlic with nylon lids, in which case it will be stored in the refrigerator for no longer than 2 months.

Pickled garlic with spices

rock salt - 55 gr.
table or wine vinegar - 65 ml.
dill greens - 60 gr.
bay leaves - 8 pcs.
clove buds - 8 pcs.
coriander (grains) - 10 gr.
garlic - 650 gr.
granulated sugar - 50 gr.

Peel the garlic cloves and remove the spouts with a sharp knife. Fill the product with cool water, after 20 minutes remove and dry. Wash the green dill, let it lie on a towel to drain the liquid.
If desired, the greens can be replaced with parsley, basil or other herbs. Sterilize the twist-on jars and do the same with the lids.
Pour aromatic spices and finely chopped herbs into clean containers. Pack the garlic cloves into containers, keeping close to the edges. Divide the total volumes of salt and sugar by the number of cans. Place each part into a container.
Shake the containers lightly and pour in the vinegar solution in the same way. Shake the contents and immediately pour boiling water up to the neck.
Twist the dish, turn it over, wait until it cools down. Transfer the finished snack to a cool place and leave it to “cook”. You can start tasting after 20 days.

water passed through a filter - 1.1 l.
table vinegar (6-9%) - 110 ml.
garlic - 900 gr.
salt - 60 gr.
granulated sugar (beetroot) - 145 gr.

For pickling garlic for the winter, only whole heads are used. At the same time, there is no need to separate them into teeth, otherwise the snack will turn out to be very concentrated. Remove the top layer of husk and leave the bottom layer.
Pour water into a saucepan and let it boil. When this happens, add the garlic inside and simmer for 3 minutes. It is important that the heads become soft, but do not turn into mush.
Place the scalded plants in a sieve, let cool and dry completely. To speed up the procedure, rinse the heads with cool water.
Wash the twist jars well, dry with towels or in the oven. Now try to compact the garlic without damaging its integrity. As many heads as possible should be packed tightly into one container.
Now start cooking the marinade. Add granulated sugar and salt to the remaining water. Stir, wait until the granules melt. Cook the mixture for another 3 minutes, then add vinegar, turn off the stove.
Now fill all the jars with garlic heads with the filling and immediately screw on the lids. Turn the containers over and let them cool in the room. Then soak for another 3 days at a temperature of 10-12 degrees. Only after this should you put it indoors for winter storage.

Pickled garlic with sour cream

salt - 12 gr.
high fat sour cream - 130 gr.
black pepper (ground) - 15-20 pcs.
lemon juice - 60 ml.
honey - 60 gr.
garlic heads - 170-200 gr.

Place all the garlic in an enamel bowl, remove the top husk. Pour boiling water over the contents, and after 2 minutes, strain the liquid. Immerse the heads in ice water and clean the teeth of all growths.
Cool sour cream, honey, lemon juice to the same temperature. Combine the above ingredients, add chopped pepper and salt.
Adjust the spiciness of the dressing to suit your personal preferences; you can add a little chili powder. Now put the garlic in a saucepan, add the sauce you made to it.
Place the mixture on the burner and cook over low heat for 5 minutes. Make sure that the marinade does not boil. Start washing and sterilizing jars. Place the prepared snack in them and twist.
Let the spicy seasoning sit in the kitchen until it cools completely. For better effect, wrap the containers with an old blanket. When the mixture reaches desired temperature, put the garlic in the refrigerator. Taste after 3 days.

Pickled garlic in soy sauce

table vinegar - 480 ml.
garlic - 1 kg.
soy sauce - 500 ml.
drinking water - 500 ml.

Separate the garlic heads into teeth, without removing the skins. You need to wash and dry the raw materials. Place the snack in sterile jars right up to the rim.
Pour in the vinegar solution and close the container with a lid. Soak for 6 days in a dark place. After the specified period, sterilize the jars for twisting, fill them 60% with soaked garlic.
Mix water and soy sauce in a saucepan, put on fire, wait until it boils. After this, cook the mixture for another 10 minutes. Now pour the marinade into jars with garlic, keeping close to the neck.
Screw or roll up the lids and let the mixture cool. Now take it to the cold and leave it for 4 weeks. After this period, you can try garlic marinated in soy sauce.

granulated sugar - 35 gr.
garlic - 600 gr.
clean water - 0.9 l.
greens (any) - 40-50 gr.
seasonings (any) - 15 gr.
beets - 200 gr.
salt - 30 gr.
table vinegar - 60 ml.

Remove the outer skin from the garlic. Pour water into the pan and wait until it boils. As soon as you notice the first bubbles, place the heads in the liquid. After 2 minutes, remove the raw materials.
Rinse the beets, cut off the tails, and chop into thin slices. Prepare jars (washing, sterilizing, drying). Place your favorite seasonings and herbs in the container.
Now start laying the garlic, alternating it with beet cloves. It is important to compact the raw materials in such a way that there are no voids left.
Pour water into a saucepan, add salt and granulated sugar. Wait for the mixture to boil, then simmer the mixture for another 5 minutes. Add vinegar solution, turn off the stove.
Pour the prepared marinade over the beets and garlic, close with tin or nylon lids. Leave the seam to steep for 12 hours, then refrigerate. After 3-4 weeks, start using it.

Pickled garlic in onion skins

table vinegar solution - 120 ml.
drinking water - 230 ml.
garlic - 950 gr.
salt - 25 gr.
onions - 6 pcs.
granulated sugar - 55 gr.
peppercorns - 8 pcs.
bay leaves - 10 pcs.
chopped cinnamon - 3 gr.

Remove the skins from the bulbs and rinse the shells under the tap. Leave on a cotton towel to dry. Prepare the garlic by separating the heads and peeling the cloves.
Pour boiling water over the raw materials and place them in cold water. Prepare clean (sterilized) containers, add washed peels and garlic cloves.
Try to alternate components to give the snack beautiful view in the bank. Start cooking the marinade. To do this, pour water into a saucepan, add granulated sugar and salt.
Cook until the grains dissolve, pour in the vinegar, then turn off the burner. Fill the container with garlic and peels with the filling, and immediately tighten it with a key.
Wait for it to cool by turning the jars over. When the mixture reaches the desired temperature, refrigerate the contents. Garlic marinated in its peel is infused for 3 weeks. After this period it can be consumed.

cloves (stars) - 4 pcs.
chili pepper (capsicum) - 2 pcs.
garlic - 1.8 kg.
wine vinegar - 370 ml.
granulated sugar - 40 gr.
drinking water - 900 ml.
horseradish root - 160 gr.
salt - 35 gr.

Remove the skin (top) from all the garlic heads. Place the raw materials in a bowl, pour hot water. Let stand for 3 minutes, drain the liquid. Rinse the garlic with cold water.
Cut off the tails and separate the heads into teeth if desired. Rinse the hot pepper and hold it by the tail. Chop the fruit into rings, leave the seeds (they will go into a jar with garlic).
Peel the horseradish root, grate it or chop it into thin slices. Prepare containers for snacks, alternately place chili, horseradish root and garlic in them (alternate layers).
Pour water into a saucepan and cook. Add cloves, sugar, salt. Simmer for 3 minutes, turn off the heat, pour in the vinegar solution. Fill jars with snacks with the prepared filling.
Leave in warm place to infuse, then seal with lids (after about 12 hours). Now put the pickled garlic in the cellar and start eating it after 1.5 months.

If you plan to keep the pickled snack all winter, sterilize the containers and tin lids in advance. Place raw materials in dry containers. In cases where the capping is carried out with nylon lids, the snack is stored only in the refrigerator.

Video: pickled garlic for the winter

Garlic is a storehouse of useful microelements (calcium, zinc, selenium, iodine and others), vitamins B, PP, C and active components that strengthen spirit and health, increase immunity humans, treated for colds and viral diseases (flu). The only drawback of garlic is the presence of a pungent odor. And it remains for a long time with the person who ate it in dishes, even with other foods, but the smell of pickled garlic disappears.

The difficulty is to save garlic heads for the winter, it’s no secret that the cloves, or some call them segments, dry out very quickly, lose their natural elasticity, freshness, and turn into dark yellow dry plates. If the room is warm and not very dry, then humid air cloves of garlic left for storage may become moldy or germinate and hatch right in the head. In these cases, the garlic will be of no use and will have to be thrown in the trash.

As a result, every housewife is faced with the pressing question of how to preserve a high-quality garlic harvest grown and harvested in her own garden or bought at the market in the fall for the winter? How to protect such beautiful snow-white or white with pink stripes heads of garlic, a product valuable for its microbiological properties and wonderful spicy-burning taste, from spoilage?

There are several ways to preserve garlic and its beneficial properties for the winter:

Let's take a closer look at the process of pickling garlic cloves for the winter in a very simple, but original recipe. This method allows you to preserve the taste and valuable microelements contained in these small, inconspicuous-looking cloves.

The steps for preparing pickled garlic for the winter using cloves according to the recipe consist of the following steps:

Preparation for marinating raw materials (cleaning and washing).
Preparing glassware and lids (washing and sterilization).
Laying out and scalding raw materials.
Pickling.
Packing.
Storage.

Product consumption on prescription:

Exit: one liter jar garlic cloves.

Let's start preparing a delicious savory snack that goes perfectly with meat and fish, hot and cold dishes, especially lard, pickles and jellied meat, or aspic, mashed or baked potatoes, and even sauces and pasta.

You should follow this recipe to ensure that the garlic tastes sweet, sour and piquant.

Preparation for pickling raw materials: cleaning and washing

The preparatory stage of the recipe includes cleansing of husks and outer shells garlic cloves.

First you should take the head and divide it into slices. Then the slices should be freed from the hardened outer skin, but this is not so easy to do. Garlic is rich essential oils, which getting on the skin of the hands will begin to corrode it, and there is no need to talk about the pungent aroma that hits the nose and irritates the nasal mucosa. To avoid these unpleasant consequences There is a simple way: you need to pour hot water over the garlic cloves and leave for 10 minutes. That's it, now you can drain the water and easily clean the cloves from the softened hot water peel and a sharp garlic smell, which will no longer exist after this water procedure.

When you get beautiful, even, milky cloves of garlic, you need to rinse them again with running cold water and place them in a colander to drain the remaining water.

Preparing glassware and lids: washing and sterilizing

The preparatory stage of this recipe does not relate to the pickling process itself, but in its essence it is no less important. the main objective this stage - correct selection And container processing, in which winter preparations will be stored.

It is better to immediately package the cloves prepared for pickling into smaller jars, such as 100, 250, 500 grams. When opening jars of marinades, it is recommended to consume them within two days, otherwise, when interacting with air, the development of a harmful microbial and bacterial environment begins, and pickled garlic also, when interacting with air, changes its milky color and begins to darken and turn blue. So glass containers in the form of small jars are selected and thoroughly washed with dishwashing detergents at home. It is advisable to pre-soak glass jars in hot water or treat them in dishwasher very hot water.

Cleanly washed glass jars must be sterilized, and this can be done in three ways. The simplest one is heating in microwave oven or in a preheated oven (jars are placed in a cold oven). In general, the most time-consuming process is steam heating.

Metal lids cannot be sterilized in a microwave oven! It is advisable to boil the lids and rubber seals for 10 minutes.

Laying out and scalding raw materials

The “Laying and scalding” step of the marinating recipe speaks for itself, namely:

Let's not waste time and move on to the next step of the recipe: prepare the marinade.

Pickling

The “Marinating” stage of the recipe is the most important and consists of preparing a delicious sweet and sour marinade and pouring this marinade into glass jars in which already scalded garlic cloves are packaged.

Preparation of the marinade must be carried out carefully and step by step:

Pour cold water into a saucepan and place on high heat.
Bring water to a boil, reduce heat.
Add salt and granulated sugar to the water and stir slowly with a wooden spoon until they are completely dissolved.
Pour food vinegar into the sugar-salt solution, or better yet, take healthy Apple vinegar, and stir the resulting marinade again, letting it boil thoroughly, but no more than two minutes.
The marinade is ready, turn off the stove and turn off the fire. Cover with a lid to keep it warm.

Packaging

The “Packaging” stage of the recipe consists of pouring the prepared marinade into scalded garlic cloves. glass jars and screwing them on with lids.

Storage

This stage of the marinating recipe is final, because the job is done and all that remains is to remove the jars from delicious preparation for storage. When the jars with pickled cloves have cooled, we put them in a cool, dry place or in the refrigerator. You can eat pickled preparations after two weeks.

Garlic, even pickled - low calorie product , because 100 grams contain only 42 kilocalories, but you can’t eat much of it fresh, and pickled garlic cloves for the winter, prepared according to this recipe at home, retains all trace elements and vitamins, except C, which is destroyed when heated.

You can also pickle garlic heads according to this recipe; you just need to carefully remove the husk from the head, without separating the cloves from the axis, and rinse thoroughly with cold water. Cooked pickled garlic heads should be stored in the refrigerator.

The fragrant bulbous plant perfectly complements your favorite dishes, adding a piquant, incomparable note. They stock up on garlic for the winter, storing it in pantries and basements. Often, within a few months after harvesting, the product begins to deteriorate, so many housewives resort to pickling. In this form, garlic slightly loses its beneficial properties and primary pungency, but does not cease to delight with taste and aroma for a long time.

How to pickle garlic

As a child, the sight of a jar of pickled garlic terrified me. As is typical for many children, I did not like this product and could not understand why it was necessary to prepare it in such quantities. When I was a teenager, jars of this snack caught my eye in a supermarket. I decided to try it and was pleasantly surprised. Pickled garlic perfectly complements the taste of pilaf and various cereal side dishes, soups, meat, fish and vegetables. Over time, I learned how to pickle garlic at home, but I still haven’t been able to try everything interesting recipes of this food that has accumulated in my notebook.
For cleaning large quantity It is most convenient to use a special silicone tube for garlic. I bought it for pennies in an online store and am very pleased. In addition, by pre-soaking the garlic, you will greatly facilitate the process of removing the husks, and by placing the peeled cloves in water, you will protect them from darkening.

By rolling the cloves on the table in a silicone tube, you peel off the skins from them

Garlic is pickled both in heads and individual cloves, with husks or peeled. You can experiment with various additives and give the workpiece original taste or an unusual color. An important condition for getting delicious dish is to use garlic that is not very young, but also not old and has been in storage for a long time.

Regular pickled garlic

This method is suitable for preparing the whole piece or in cloves. The minimum set of necessary ingredients and only 15 minutes of time make this recipe one of the most popular among housewives.

Ingredients:

garlic;
500 ml water;
1 liter of apple cider vinegar;
1.5 tbsp. l. coarse salt.

Cooking steps:

Video: pickled garlic for the winter

Garlic in spicy marinade

You'll have to tinker a little, but the result will certainly please you. The amount of initial ingredients is calculated to fill five jars with a volume of 250 ml each.

Ingredients:

1 kg garlic;
5 bay leaves;
5 buds of cloves;
10 peas of allspice;
1 cinnamon stick;
650 ml water;
80 g granulated sugar;
35 g salt;
25 ml of vinegar essence.

Cooking steps:

With gooseberries

This snack will appeal to those who like to try new and unusual things. Gooseberries can be replaced with seedless grapes.

Ingredients:

garlic;
gooseberry;
1 liter of water;
2 tbsp. l. salt;
2 tsp. Sahara;
200 ml vinegar 9%.

Cooking steps:

Wash the gooseberries well.
Use ripe, but not overripe, firm gooseberries.
Wash the garlic, divide the large fruits into cloves, and just break the small ones into 2–4 parts.
Garlic can be pickled with cloves or small pieces of neatly broken heads.
Sterilize jars and lids.
Boiling or microwaving can help sterilize containers.
Fill the container with garlic and gooseberries, pour boiling water and leave for 10 minutes.
Berries should be placed in the voids formed between the garlic cloves
Boil a mixture of water, granulated sugar and salt, remove from heat, add vinegar. Drain the jars and fill them with marinade.
Multi-colored gooseberries will make the preparation even more appetizing
Cover the preserves with metal lids.
The snack is ready to eat in 1.5–2 months

Video: pickled garlic with gooseberries and grapes

In soy sauce

A delicious gift from the masters of Korean cuisine has double value. On the one hand, you will get a spicy appetizer, on the other, a sauce that will be an excellent addition to side dishes, meat and fish dishes, baked and boiled vegetables.

Ingredients:

4 heads of garlic;
100 ml soy sauce;
3–4 pods of hot pepper;
1 tsp. ground coriander.

Cooking steps:

Peel the garlic cloves.
To make peeling garlic easier, you can use a silicone straw.
Cut the chili into rings no more than half a centimeter thick.
For brightness, take multi-colored peppers
Sterilize the jar and immediately put the mixture of garlic and pepper into it, and then add ground coriander.
The ingredients are placed in random order
Pour soy sauce into the jar so that it covers 2/3 of the contents, cover and leave on the kitchen counter. The salt in the sauce will draw moisture out of the vegetables and the filling will increase in volume.
Do not leave the jar with the preparation in direct sunlight
After 4 hours, add sauce to the top of the jar, if necessary, pour it into a small saucepan and bring to a boil. Be careful, pepper vapors can cause irritation of mucous membranes.
To prevent the sauce from burning, stir it occasionally while heating.
Pour the hot sauce over the garlic, cover or roll up.
For the preparation, you can use any glass container of a convenient size for you.
Cool the workpiece and store it in the refrigerator. The shelf life of the product is 6 months.
You can enjoy the amazing taste of garlic in 1-2 weeks

With beets

Using the marinade from this recipe, you can prepare an appetizer from individual garlic cloves or whole heads.

Ingredients:

1 kg garlic;
1 medium beet;
2–4 dill umbrellas;
1 liter of water;
60 g salt;
50 g sugar;
100 ml vinegar 9%;
2–3 clove stars;
5-6 peas of allspice.

Cooking steps:

Remove the top layer of peel from the garlic heads.
For whole preservation, it is most convenient to take small or medium-sized heads of garlic.
Blanch the garlic in boiling water for 2 minutes, then place it in a bowl of ice water to keep it crisp.
Place the heads in a colander and leave for a while to drain the liquid.
To speed up the process, garlic can be spread on a kitchen towel and covered with a second one.
Cut peeled medium-sized beets into slices, sticks or pieces of any shape.

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