Pickled garlic recipes with photo

Many people like pickled garlic from cans with pickles or tomatoes. These delicious crispy slices will surely be delighted by lovers of hot spices. But do you know that garlic is not necessarily found only as an ingredient in pickles? In fact, it can be pickled as an independent snack. Of course, you can buy a jar of this delicacy at the grocery store, but nothing can compare with the pickles that you prepared at home with a soul. The method of pickling garlic does not take much time and hassle, and as a result you get a very tasty and healthy dish.

What is useful

Pickled vegetable gets a softer, not so burning taste. Plus, it retains vitamins and nutrients. However, like with any product, garlic can positively and negatively affect the body. Here is a list of good points:

• Pickled garlic contains a lot of chlorine (100 g daily dose). It helps break down fats, promotes the formation of blood plasma, supports the liver and normalizes digestion.
• Garlic contains potassium, which builds up the intestines, heart, and kidneys.
• Thanks to calcium, bones are strengthened and the walls of blood vessels become denser. Also, calcium affects blood coagulation.
• As part of the vegetable, there is allicin, which is a strong antioxidant.
• Garlic is useful for people with endocrine diseases because it is rich in iodine.
• Garlic contains more vitamin C than lemon. Therefore, the plant effectively strengthens the immune system and protects against infections and colds. It is worth noting that with a disease, the use of pickled garlic will help thin the sputum and remove it from the body.
• With the help of sulfides and phytoncides present in garlic, you can cope well with microbes.

Harm

Pickled vegetables can only be harmful if they are eaten in large quantities. Here are some of the symptoms:

• Severe headache coming and going.
• Inhibition of reaction.
• Decreased attentiveness.

Basic cooking rules

Regardless of which recipe for pickled garlic you choose, you need to use only a succulent and intact plant. In spoiled cloves, even if you cut off everything bad, rotting has already spread throughout the lobule, although outwardly it may be imperceptible. Despite the fact that the spoiled pickled garlic is well stored, its taste may disappoint you.

Marinate both heads and cloves. It all depends on your desire. To give garlic an unusual taste and aroma, it is better to add seasonings, spices, fresh or dried herbs (especially dill). You can also put hot or sweet peppers in a jar of garlic.

The main rules:

1. Marinade must certainly be from vinegar and salt.
2. Typically, vegetables in a jar are poured with boiling liquid.
3. Glass containers must be carefully processed before laying a future snack. Jars and lids can be sterilized or washed with baking soda or laundry soap. Sterile conditions during pickling are the key to long-term preservation of the product.

Cooking secrets

• Have you decided to pickle garlic with cloves and want to save time on peeling them? Put the garlic in a separate bowl and cover with cold water for 130 minutes. This method will not only simplify the cleaning process, but also will prevent possible darkening of vegetables.
• It is better to close the snack in 500 ml jars. Firstly, because of its sharpness, garlic cannot be eaten at a time. Secondly, large banks are simply uncomfortable. After closing, it is necessary to turn the container upside down, and always cool the garlic to be stored.
• Garlic marinated with cloves is quicker to cook and more convenient to eat. However, solid heads on the table will look more attractive. If you cannot decide how to make a snack, then pickle the cloves and the heads separately, and then see what the households will like best.
• Foreign and purchased garlic often acquires a blue tint when twisted. To explain this phenomenon is simple - the vegetable was grown with fertilizers. Ideally, garlic grown in your own garden should be used. If this is not possible, then it is advisable to buy local garlic at a bazaar or fair.

What parts of garlic are pickled

You can marinate different parts of garlic, depending on your wishes and preferences. To create a delicious workpiece perfect:

• teeth without skin;
• cloves in a peel;
• arrows (you can leave a seed box, you can remove).

Experts recommend pickling garlic even whole heads.

A quick recipe for pickled garlic

If you pickle garlic using this method, you can try the finished snack after a few days. However, garlic will be more flavorful if you do not touch the jars for at least 2-3 weeks.

Required Products:

• garlic - 1 kg;
• sweet pepper - 1 pod;
• Lavrushka - 5 leaves;
• black pepper (peas) - 1 teaspoon;
• dried oregano - 1 teaspoon;
• salt - 1 teaspoon;
• sunflower oil - 5 tablespoons, vinegar (9%).

In order to quickly pickle garlic according to this recipe, it will not take much effort.

How to cook:

1. Peel the garlic, cut the pepper into small pieces. Put it all in a jar.
2. Add pepper, lavrushka and oregano. To salt.
3. Pour in oil and vinegar.
4. Close the container and put in the refrigerator.

Heads of garlic

In this recipe, garlic is best taken thick and juicy. Peel the heads, but leave a thin transparent film. Cut the ponytails, although it is permissible to leave 2-3 cm.

What is needed:

• garlic - 500 g;
• water - 1000 ml;
• salt - 1 teaspoon;
• vinegar (6%) - 250 ml.

How to cook:

1. Put garlic in pre-sterilized jars. Salt, pour vinegar.
2. Pour boiling water into jars.
3. With sterilized lids roll up cans. When using nylon caps, eat the snack no later than 4 months after preparation. Therefore, this recipe is the perfect pickled garlic for the winter.
4. Be careful with a hot jar and shake it a couple of times to dissolve the salt.
5. Remove cooled garlic containers for storage.

Garlic cloves

This recipe involves the use of dried garlic. Ingredients:

• garlic - 500 g;
• sugar - 2 tablespoons;
• Lavrushka - 3 dried leaves;
• salt (large) - 1 tablespoon;
• cloves (dried) and allspice - 3 pieces each;
• black pepper - 8 peas;
• cinnamon - half a stick (optional);
• table vinegar (9%) - 75 ml;
• dill seeds (1/2 teaspoon) or dill umbrellas (2 pieces) - to give a more saturated taste to pickled garlic.

What to do:

1. Peel and rinse the garlic (this process takes the most time in canning).
2. Sterilize jars and lids.
3. Pour a liter of water into the pan and boil.
4. After boiling, remove from the stove and put the garlic in there for 2.5 minutes.
5. Rinse the garlic in a colander under cold running water.
6. Put cold garlic in jars.
7. Bring 350 ml of water to a boil in a container. As the liquid boils, pour salt, sugar and all seasonings into it. Stir until sugar and salt dissolve. At the end add vinegar. Turn off the fire.
8. Remove the cinnamon from the marinade, pour it into the jars where the garlic already lies. Add dill seeds or dill umbrellas.
9. Roll up the jars and wait until they cool. After storing in a cool place, you can in the pantry or kitchen cabinet. Can be served after 15 days.

Beetroot Recipe

This spin is perfect for any festive table. Marinated garlic with beets is spoken of as a good snack for alcoholic drinks. In addition to the fact that this garlic is tasty and spicy, it also looks very unusual. This is due to beets, which gives the slices an appetizing pinkish-raspberry color. Such an appetizer can be safely added to the salad or eat along with the first or second dish. So how do you pickle garlic with a prescription?

Products:

• 1500 g of garlic;
• 8 star cloves;
• 1 large beet root;
• 9 peas of black pepper;
• 4 dill umbrellas;
• 170 ml of vinegar (9%);
• 1500 ml of water for marinade and 6000 ml for cooking;
• 3 tablespoons of sugar;
• 3 tablespoons of salt.

Cooking:

1. Pour 3 liters of water into a large pot and put on a large fire. The liquid should boil.
2. Peel the heads of garlic, wash and send into boiling water for 2 minutes.
3. After that, rinse the heads with a colander and place in ice water.
4. Wash, peel and cut beets into small pieces.
5. Put garlic and beets in layers in jars.
6. Pour 1500 ml into another saucepan and put on medium heat. As the water boils, add liquid to the salt, cloves, sugar and peas. Boil for a few minutes.
7. Remove from the stove, pour in the vinegar and mix thoroughly.
8. Pour the marinade into jars. Allow them to cool.
9. Roll up the lids. Store in a dark place at room temperature for about 20 days. Then hold for 2-3 days in the refrigerator and can be served.

With honey

Do you know how to pickle garlic with honey? A feature of this method is an unusual fill. Thanks to apple cider vinegar and honey, the taste of the appetizer becomes saturated, and the brine becomes aromatic.

Components:

• garlic - the amount that will fit in a jar;
• honey (liquid) - 1 spoon;
• water - 1000 ml;
• sugar - 2 tablespoons;
• salt - 1.5 tablespoons;
• allspice, coriander.

Cooking process:

1. Peel the garlic cloves and place in glass containers. A liter of marinade is spent on 5 cans. However, it all depends on the size of the slices and the density of their packaging.
2. We supplement the contents of the cans with coriander and pepper. Various spices can be added as desired.
3. To boil water. Pour sugar, salt and honey there. After a minute - pour vinegar. Mix well.
4. Pour the resulting mixture into jars and roll up the lids.
5. Unusual and fragrant preparation should be infused for 30 days. It can be stored at room temperature.

Pickle the arrows of garlic

Many undeservedly forget about the green arrows of garlic. And by the way, from them aromatic preparations are obtained, which in brightness of taste are not inferior to ordinary pickled garlic. However, for pickling it is important to take young shooters so that they are still tender and juicy.

Take:

• arrows of garlic - 50-80 pieces;
• salt - 3 tablespoons;
• water
• pepper - 4 peas;
• cloves - 3 pieces;
• vinegar 9% - 45 ml.

What to do next:

1. Wash and dry the arrows. Cut scissors with seed scissors. Arrows marinate whole or chopped into pieces of 6-7 cm.
2. They need to be put in sterilized banks.
3. Distribute salt and spices equally in jars.
4. Pour boiling water, add vinegar and immediately roll up the container.
5. Turn the jar over to make sure it is tight.
6. Cool and clean for 90 days.

What to eat with

Pickled garlic goes well with pickles, cheese and olives. Slices are added to various salads, vegetable stews and sauces. In addition, they can be mixed with butter and served as a tasty snack. Sometimes garlic cloves replace olives when decorating a cocktail.

If you love this spicy plant and want to keep it until the future harvest, then try pickling garlic according to the recipes proposed in our article. This process does not take much of your time and does not require the presence of supernatural components. And the result is an unusual, but very tasty snack, which will be in harmony with your favorite dishes and will certainly surprise your guests.