Among the various pickles, few make garlic spins. But it is a pity - in pickled or pickled form, he does not lose his useful qualities at all. At the same time, bitterness is greatly mitigated while maintaining spice. Try to cook at least a small amount of pickled garlic as in the market: the recipe, although it takes time to wait, is quite capable of anyone who has already been harvesting for the winter. And as a snack, the vegetable will go to meat, and to fish, and under vodka is not bad. Benefit and pleasure in one bottle!
Classic version
Naturally, each cook has his own idea of how pickled garlic is rolled as in the market. The recipe offered here is most often used by home cooks. If it seems to you that something is missing in it - experiment and customize for yourself.
So, we cook at home a delicious garlic according to a traditional recipe. For this, a kilogram of heads of not very large sizes, tight and not sprouted, is cleaned of the upper "fur coat" without affecting the individual shells of the lobules. Garlic should remain whole. Prepared garlic is doused with boiling water, cooled by running water and filtered through a sieve or colander. If there are noticeable roots, they are cut. The heads are laid out in jars (it is more convenient to use half-liter) with the addition of laurel and grain pepper. Marinade is made from 9% vinegar and water (take a glass) with the addition of a spoon (with a hill) of salt and two and a half sugar. They fill the cans, cover with gauze and stand for a couple of weeks in the warmth. Then the containers are closed with lids, plastic can be used, and transferred to a cooler place. The cellar with a fridge doesn’t fit too well, it should be warmer, something like a pantry.
Marinated garlic on the market: beetroot recipe
Many people like rich red market garlic. To achieve such a shade in your kitchen is not at all difficult. And the taste will be softer, and the eye rejoices. When we cook such a roll at home, we take medium-sized beets per kilogram of garlic. We prepare the main ingredient in the same way as in the previous recipe. My beets, clean and cut into thin slices or large straws. We put garlic in sterile jars, alternating it with alyssum. We make a marinade: we boil 900 milliliters of water in the company of two tablespoons of salt, an equal amount of sugar, six peas of pepper and four sticks of cloves. After removing from the heat, pour half a glass of vinegar (9%) and pour it into cans in a hot state. If garlic closes for the winter, the containers are sterilized for five minutes, if it is supposed to be eaten immediately, they are closed with a tight lid and left warm for three days.
Apple garlic
There is a very interesting way how to pickle garlic with heads to get an extraordinary taste. It must be freed from the top husk, washed and put in a bowl, where it will be pickled. She is poured water on her shoulders to determine how much marinade is needed. The liquid is expressed in volumetric dishes; half is poured, and instead an equal amount of apple juice is added. Naturally, it is better to take it yourself squeezed. You can replace it with a purchased one if you are sure that it is natural and not reconstituted and sweetened with sugar. Salt is added to the marinade (spoon on a liter jar of garlic), and after it is dissolved, it is poured into jars. Leave for two weeks at normal temperature (not in the cold and not in the sun), and you can enjoy a great snack.
Pickle without vinegar
Acetic taste is not to everyone's liking. However, most spins cannot do without it. However, you can roll great garlic for the winter without this ingredient. The process will be slightly different from the already described manipulations. The heads are washed and dried, after which they are packed in half-liter jars and poured with boiling water. When it cools, the water drains, and the approach is repeated. After the second time, salt with sugar and citric acid (in a spoon), pieces of eight peas of pepper, a little coriander and dill seeds, a bay leaf, a couple of cloves and an Aspirin tablet are added to the jar. The tank is filled only with boiled water and immediately sealed.
In Chinese
Cooking pickled garlic is popular in many culinary traditions. Fans of Asian cuisine will surely appreciate the Chinese recipe. The upper skin is removed from the heads; they are cleaned in such a quantity that they fill a liter jar almost to the top. Water boils; after removing from the fire, soy sauce is poured into it at the rate of a glass for half a liter of base. Garlic folded in a jar is poured with the composition, tightly closed with a lid and hides in the cold for at least a week.
Siberian recipe
Young garlic is preferred here. But a mature one is also suitable if he is not stale and does not become empty inside. The heads are freed from the outer husks, the roots and the remaining arrows are cut off. Garlic is washed and packed tightly in jars; as they are filled, washed cowberries are poured into the container. Berries need a pound for every two kilograms of vegetable. Boiling water with salt. Three spoons are put per liter of liquid. When the marinade cools down, half a glass of apple (it is possible wine, but not table) vinegar is poured into it. The fill is distributed among the banks, they are rolled up and put into storage.
Not everyone, of course, has the opportunity to get lingonberries. Do not be upset: Siberian pickled garlic in a jar does not lose any taste if this berry is replaced with the same amount of red currant or half - cranberries. However, if you like sour, cranberries can be put in the same weight.
Mzhave niori
If you had time to try pickled garlic on the market, you will like the Georgian recipe too. Only here a young vegetable is definitely needed, harvested a couple of weeks before the due date: at this moment it is most juicy. The outer layers of the husk are removed to the maximum, only a thin connecting film should remain. Heads for a minute or two are lowered in steep boiling water, laid out on a flat surface and sprinkled with an excessive amount of coarse salt. Tarragon is placed at the bottom of the cans, after which we begin to carefully transfer the heads of garlic. Each layer is again laid out with tarragon and sprinkled with a little dried red pepper. Filling is done: boiled water is combined with wine vinegar in a ratio of 1: 1. If you want the most delicious, elite mzhava niori - replace the water with natural unsweetened pomegranate juice. The marinade is poured warm and should cover the whole garlic. The can is tied with parchment and left for a week. Ready pickled garlic in Georgian is transferred to the cellar.