The best recipes for pickled garlic with a photo

Many people like garlic, because it significantly improves the taste of some dishes. In addition, this vegetable is known for its healing properties. But, unfortunately, ripe garlic is not so easy to keep: already in the middle of winter, strong heads wither and turn yellow. To avoid this, many housewives try to pickle this vegetable. Garlic marinated for the winter, the preparation of which can be found in this article, loses some of its healing qualities compared to fresh, but, as gourmets say, its taste becomes simply magnificent. Fans of this healthy vegetable know that they are not often spoiled with fresh garlic: it is difficult to communicate with others due to its specific pungent odor. This problem is also solved by pickling: the smell of processed garlic is not so intense. Many people enjoy garlic with both fish and meat dishes, or even just with bread.

How to pickle garlic at home? The recipe for cooking to your taste with recommendations and photos can be selected in this article. According to reviews, according to the proposed instructions, you can create an excellent spicy snack that is healthy.

We pickle garlic for the winter: recipes

A large number of garlic marinating options are known. Many housewives have their own trademark secrets of cooking the product. Someone likes to pickle a vegetable with cloves, someone cans whole heads or arrows. Garlic is marinated, both peeled and unpeeled, using hot or cold brine. So, pickle garlic for the winter. Recipes and recommendations for them by experienced chefs are presented below.

What vegetable can be used for harvesting?

Those who want to cook pickled garlic (the recipe to your liking can be borrowed from the article) should not be mistaken in choosing the main ingredient. For processing, exclusively ripe root crops that do not have any signs of damage should be used.

Experts do not recommend using young garlic for this purpose (pickling whole heads is an exception) or old, dry, with wormholes and signs of rotting.

Secrets

Cooking according to any of the proposed recipes for pickled garlic at home requires the observance of general conditions and rules, due to which the vegetable will turn out to be more delicious and appetizing:

1. You can preserve garlic with heads (whole), from which the husk is first removed (top layer), or with cloves, both peeled and unpeeled.
2. For pickling unpeeled slices or whole, an exclusively young vegetable is used. Any garlic canned with cloves, if only the cloves are intact, even.
3. To preserve garlic marinated according to the recipe for the winter, the product is placed in jars (sterilized) and covered with boiled lids. A jar closed with a capron lid can only be stored in the refrigerator.
4. For the preparation of garlic, experts recommend using small cans as this treat is not for everyone. It is preferable to harvest several small jars of pickled vegetables for the winter, rather than one 3-liter. If desired, you can use different versions of the recipe for pickled garlic (in small volumes) and then compare the aroma and taste of the resulting product.
5. Before pickling, the garlic is soaked for a couple of hours in water (cold). This simple action will help preserve the color of the vegetable. Otherwise, it may darken and lose its appetizing appearance.

Classic Pickled Garlic Recipe

For cooking you will need:

• garlic - one kilogram;
• salt (large) - one and a half table. spoons;
• 1 liter of water;
• dill;
• sugar - half a glass;
• vinegar (9%) - 50 g.

Cooking method

A traditional homemade pickled garlic recipe involves the following actions:

1. Strong large heads are disassembled into wedges. After removing the husk, pour boiling water over it and briefly immerse it in water (cold).
2. They make a marinade: a pot of water is placed on a stove (included), sugar and salt are dissolved, vinegar is added, after which the contents are brought to a boil.
3. In the jars sterilized in advance, put dill, then on the shoulders fill them with garlic and cover with lids (boiled). Boil for five minutes and roll.

Store jars of garlic in the refrigerator or in the basement.

How can you quickly pickle garlic?

This quick recipe for pickled garlic will want to use those who need to cook a little snack - for 1-2 feasts. It takes only three days to create a blank. The same products are used as in the recipe described earlier, but in slightly different proportions:

• 1 kg of garlic;
• sugar (5 tablespoons);
• salt (2 tablespoons);
• water (1 l);
• 100 g of table vinegar (9%).

How to cook?

In accordance with a quick recipe for pickled vegetables, you should:

1. Peel the heads of garlic, while leaving a little husk (bottom layer), which will keep the slices from spilling.
2. Blanch the garlic in boiling water for 2-3 minutes. Then rinse in water (cold), put in jars.
3. When preparing the marinade, bring water to a boil (1 l), pour salt and sugar and salt into it, and then mix well. Then pour vinegar, remove the marinade from the stove and immediately cover them with garlic, laid in jars. Those who like the spicy taste of garlic marinated with cloves can add a mixture of spices from marjoram, bay leaf, sweet peas and cloves to the recipe. Then the marinade should be boiled for about 20 seconds - while it is imbued with a spicy aroma. Then the solution is filtered through gauze and poured into jars. After the marinade is completely cooled in jars (at room temperature), the garlic is put in the refrigerator for three days

Pickle a vegetable with chili pepper

Fans of savory delicacies can pickle garlic with cloves according to a recipe containing chili peppers. This dish is not only an excellent snack, but also able to protect against colds.

Ingredients for one half liter can:

• garlic -14 cloves;
• chili pepper - 4–5 pcs.;
• 100 ml of vinegar.

How is the dish prepared?

They act like this: they sterilize the jar, put garlic cloves (peeled) into it. Then chili pepper is added there. Vinegar is poured to the brim and covered with a lid, banks are rolled up. In a week, the snack is ready!

Should be considered

Many housewives using this recipe complain that the finished product takes a greenish or blue tint. This often happens with certain varieties of imported garlic. Sometimes the product turns green under the influence of leaves or herbs that are part of the ingredients.

Another spicy recipe

If you want to achieve not only the sharpness, but also the spicy taste of the workpiece, use the following recipe. In the composition of the products:

• 1 kg of garlic;
• chili pepper: 2 pods;
• wine (white): 0.5l;
• vinegar (wine): 0.5l;
• sugar: three tablespoons;
• two bay leaves;
• white pepper (peas): 1 table. the spoon;
• olive oil.

Cooking

To create a snack, you should:

1. When preparing the marinade, in a saucepan mix all the products (the exception is oil), and bring to a boil. Boil the composition for three minutes.
2. Next, reduce the heat and cook for about five minutes.
3. Then the garlic is placed in previously sterilized jars. Add the marinade (do not add to the top about one and a half centimeters). Oil (olive) is poured from above, then the jars are closed with lids. The appetizer will be ready in 5 days.

Should pay attention

This recipe does not use salt. In accordance with it, pickled garlic, prepared in the manner described in it, turns out to be spicy, spicy and slightly sweet.

Harvesting garlic in Ukrainian

For cooking, you need whole heads of garlic (young). In addition, they use:

• water - 4 glasses;
• salt - 2 tsp;
• table vinegar - 2 cups.

Cooking steps

Prepare like this:

1. Wash the garlic (large heads), cut the tops (leave the stem length about five centimeters). Remove the husk from the surface.
2. Next, the garlic should be blanched (the heads are dipped in boiling water for two minutes).
3. Banks must be sterilized, after which they are filled with garlic. Topped with brine, which is prepared, as in previous recipes.
4. Then the jars with all the contents are put in a pan (wide) and sterilized (a half-liter container must be boiled for about 5 minutes, liter - about 8 minutes). Banks roll up, cool and keep in a cool place without access of light.

Marinating garlic with beets

The presence of beets in the marinade used for harvesting garlic gives the dish both a special flavor and a peculiar pleasant color.

And if you add more herbs and spices to the recipe, according to reviews, it will turn out to be just a great snack.

Ingredients:

• 20 heads of garlic;
• 0.75 liters of water;
• 100 grams of table vinegar;
• one beet (large);
• salt - two tables. spoons;
• 1 table. a spoonful of sugar;
• greens - a mixture of dill umbrellas, currant and cherry leaves, parsley, basil and horseradish;
• spice mix - one cinnamon stick, three bay leaves, five cloves.

How to cook?

According to this recipe, the dish is prepared as follows:

1. They sterilize the jars, dry them and put spices and herbs inside.
2. Pour water into the pan, let it boil, dissolve sugar and salt in it.
3. Garlic is peeled, dipped in boiling water, blanched, and then placed tightly in jars. If desired, disassemble into slices.
4. Next, they grate the beets on a grater (small) and squeeze the juice with gauze. Mistresses recommend using a juicer, but make sure that there is no pulp in the liquid.
5. The marinade is heated (not to a boil). Pour garlic, roll. The appetizer will be ready in a week.

How to cook garlic in onion peel?

Usually, onion husks are thrown away. But experienced housewives recommend not to forget about the benefits of this product. In well dried onion peels, garlic can be well preserved for a long time. It turns out that these ingredients can be combined in a jar with a workpiece for the winter.

Garlic marinated in onion husks has a golden hue and a piquant aroma.

Use (for the preparation of one kilogram of product):

• 200 ml of water;
• 100 ml of vinegar (9%);
• 50 grams of sugar;
• 20 grams of salt;
• 5 grams of cinnamon;
• three bay leaves;
• three peas of allspice.

Description of the cooking process

The dish is prepared like this:

1. 3-4 bulbs (large) are peeled, the husk is thoroughly washed, dried.
2. Divided into slices and peeled garlic. Pour boiling water, pour into a colander, allow to cool (you can in cold water).
3. Inside the cans, onions and garlic cloves are alternately stacked.
4. Create a marinade. After removing from the stove, it is immediately poured into banks. Roll up the lids, put in a cool dark place.

After a week, the pickle of garlic garlic will be ready. It can be stored throughout the winter.

Georgian savory

A feature of the preparation of garlic in Georgian is the use of tarragon (tarragon), the delicate and spicy aroma of which enriches any dish.

For cooking use:

• garlic;
• water
• vinegar;
• salt;
• tarragon (dried or fresh).

Cooking features

You need to act like this:

1. Young garlic is peeled so that its cloves do not break up. Then it is blanched, poured with boiling water and laid out on a flat surface. Then, while hot, sprinkle it with salt (you can not spare the salt without fear that the garlic will be salted - it will not absorb excess).
2. After cooling the garlic heads, they are laid out in banks in layers, alternating with tarragon.
3. Then vinegar and water (boiled) are diluted in equal proportions, poured into cans.

Then the necks of the cans are covered with paper and left for seven days without rolling up. Such garlic is also harvested for the winter, but at the same time, jars with the product must be sterilized before rolling. Enjoy your meal!