Garlic is one of the most popular vegetables, known for their aroma, taste and richness of beneficial properties. According to experts, thanks to the presence of healing phytoncides and essential oils in it, garlic effectively protects the body from bacteria. In addition, this product has a beneficial effect on the functioning of the heart, helps to accelerate tissue regeneration, normalize digestion. Garlic stimulates intestinal activity and inhibits the development of putrefactive processes. This vegetable is the basis for the manufacture of expectorant, anti-inflammatory and antihelminthic agents. In the ripening season, you should try to regularly use young garlic, adding it to your menu. Doctors recommend the use of this product all year round in order to prevent various ailments. But often, many do not have the opportunity to purchase fresh garlic throughout the year, and storing its stocks can be problematic.
How to stock up with a vitamin vegetable for the whole winter? One of the great ways is to preserve it (pickling). In our article, we will try to answer the question: how to cook pickled garlic for the winter? Recipes with photos represent different ways of creating dishes.
Why preserve (pickle) garlic?
By resorting to canning, you can save the harvest of garlic, like any other vegetable or fruit. This is especially important in a city apartment, where there is simply nowhere to store it. At the same time, it is not at all necessary to preserve the vegetable in the summer or in the autumn, it is easy to make pickled garlic at home (the recipe is presented in the article) and in the winter if it starts to dry or rot.
Fans of garlic can rarely pamper themselves with this product fresh: its sharp specific smell significantly complicates communication with others. This problem is solved by the use of pickled garlic (the recipe can be chosen from the ones presented in the article), the smell of which is not so acute. Delicious pickled garlic is successfully used for salads, various first and second courses, as well as seasonings for meat and fish.
How to pickle garlic?
In order to make pickled garlic more tasty and appetizing, it is worth listening to the advice of experienced chefs.
- Garlic is pickled with both peeled and unpeeled cloves or whole heads. Be sure to remove the top layer of the husk, leaving only one layer.
- If you plan to preserve whole fruits or unpeeled slices, young garlic should be selected. With cloves (peeled) they pickle a vegetable of any age, as long as they are intact, even.
- Marinated garlic prepared according to one of the recipes for winter storage is placed in sterilized jars and covered with clean lids (boiled). If the jar is covered with a nylon cover, then the snack can be stored exclusively in the refrigerator.
- It is better to preserve garlic in small jars, as this appetizer is not for everyone. It is preferable to harvest pickled garlic for the winter in several small jars, and not in one three-liter jar.
- Before pickling, it is recommended to soak the garlic for a couple of hours in water (cold). This can save its color. Otherwise, the vegetable will darken and will not look appetizing enough.
About the most important thing
According to experts, in the preparation of this dish the most important thing is not to make a mistake with the choice of garlic. Only ripe root crops should be processed. Young garlic is not suitable for preservation, as well as dried, old. For pickling whole heads, you should still choose younger garlic. An important condition is also the absence on the vegetable surface of traces of rot and wormholes.
About the variety of recipes
Each of the experienced housewives is ready to offer for familiarization and testing their favorite recipe for pickled garlic. Someone likes to pickle cloves, others prefer to preserve the arrows of the vegetable or its whole heads. You can pickle peeled or unpeeled garlic using both hot and cold brine. Specialists recommend that beginners prepare several jars of the product using various recipes. In the future, it will be very interesting to compare products in different jars and form an opinion about its taste and aroma.
A classic recipe with a photo of pickled garlic (cloves)
You will need:
- garlic: 1 kg;
- coarse salt: one and a half tablespoons;
- water: one liter;
- dill: three umbrellas;
- granulated sugar: half a cup;
- vinegar (9%): 50 g.
Tip: making pickled garlic with cloves for the winter is better in small jars (half-liter) with this recipe. So the dish is not convenient to store as an example, in addition, it is guaranteed that you can eat everything cooked.
Stages
According to this recipe, pickled garlic is prepared as follows:
- Large strong garlic heads are disassembled into cloves.
- Remove the husk, scald with boiling water, immerse briefly in cold water.
- Then make the marinade. To do this, put a pot of water on the included stove, dissolve the salt and sugar, introduce vinegar. The solution is brought to a boil.
- Dill is placed in sterilized jars, filled with garlic (on the shoulders). Cover with boiled lids. Then sterilized for five minutes and rolled up.
- Cans of garlic are stored in the refrigerator or in the cool basement.
Delicious pickled garlic can be added to all first and second courses.
Pickled Garlic: A Quick Recipe
The method is suitable for those who want to cook a small amount of snacks. The description is useful to housewives who want to learn how to pickle garlic heads. The recipe uses the following ingredients:
- garlic: 1 kg;
- sugar: five tablespoons;
- salt: two tablespoons;
- water: one liter;
- table vinegar (9%): 100 grams.
Cooking method
You can cook pickled garlic for the winter according to this recipe without sterilization. Do it like this:
- They clean the heads of garlic, while the lower layer of the husk should be left (they will keep the cloves from spilling).
- Next, boil the water, dip the garlic into it and blanch for two to three minutes. Then it is rinsed in water (cold) and placed in jars.
- To prepare the brine, boil water (one liter), pour sugar and salt into it, then mix it carefully.
- Next, pour vinegar, remove the marinade from the stove and immediately cover them with garlic in jars.
- Fans of spicy taste can add spices: a little sweet pea, bay leaf, marjoram and cloves. In this case, the brine should be kept on fire for about twenty seconds. During this time, it should be imbued with a spicy aroma. Next, the solution is filtered through cheesecloth and poured into jars.
- After the marinade in the banks has completely cooled (at room temperature), the preservation is removed in the refrigerator for three days.
No sterilization: another recipe
Marinating garlic is also possible without sterilization. Use:
- one kilogram of garlic;
- vinegar essence (70%) - three tablespoons;
- salt - two tablespoons;
- sugar - one and a half tablespoons;
- one liter of water.
In addition, you should definitely use seasonings:
- bitter black pepper;
- allspice;
- bay leaf;
- cloves;
- cinnamon.
How to cook?
Seasoning is laid out in half-liter jars. Garlic is sorted into slices, get rid of the husk, washed with running water. As densely as possible slices lay out slices on the banks.
Then prepare the marinade (so far without vinegar essence), bring it to a boil. Pour the hot marinade into the dishes with garlic, cover and leave for 10 minutes. Next, the marinade is poured back into the pan and boiled again (this time with essence). Again, pour the garlic and roll the lids sterilized in boiling water. Then the cans are turned upside down, wrapped in a towel and left to cool completely. The cooled jars of pickled garlic are hidden in the basement.
How to cook garlic in Ukrainian?
We suggest you familiarize yourself with another recipe for pickled garlic. Use:
- water: four glasses;
- salt: two teaspoons;
- table vinegar: two glasses.
How to cook?
Wash the garlic (large heads should be used), cut the tops, leaving a stem up to five centimeters long. The husk is removed from the surface. Next, the garlic is blanched by dropping the heads in boiling water for a couple of minutes.
Banks are sterilized, filled with garlic. Pour brim to the top, prepared similarly to the method described in the previous recipe. Next, the banks with all contents are set in a wide pot and sterilized. Half-liter cans should be boiled for 5 minutes, 1 liter containers are processed for about 8 minutes. Sterilized cans are rolled up, cooled and stored in a cool dark place.
Cooking Beetroot Garlic
This recipe for pickled garlic uses a simple marinade with the addition of beets, which gives it a peculiar aftertaste and a pleasant color. And if you add spices and herbs, you get a truly wonderful snack. Ingredients:
- garlic: 20 heads;
- water: 0.75 l;
- table vinegar: 100 grams;
- one beet (large);
- salt: two tablespoons;
- sugar: one tablespoon;
- greens: dill, leaves of cherry and currant, basil, parsley, horseradish;
- spices: cinnamon (stick), bay leaf (three pieces), clove (5 pcs.).
How to cook
Banks are sterilized, dried, and herbs and spices are placed inside. Water is poured into the pan, brought to a boil and sugar and salt are dissolved in it. The peeled garlic is thrown into boiling water, blanched, and then stacked more tightly in jars. If desired, garlic heads can be taken apart into cloves.
Then, using a grater (fine), rub the beets and squeeze the juice through cheesecloth. You can use a juicer, but you must monitor the absence of pulp in the liquid. Juice is poured into the marinade along with vinegar and stirred. The marinade can be heated (but not to a boil!). Then they add garlic and roll the jars. The dish will be ready in a week.
Azerbaijani
Here's another recipe for pickled instant garlic. The heads of garlic are disassembled into cloves, the husk is removed, washed and placed in jars. Next, boil three glasses of water, mixing them with one glass of vinegar. One and a half tablespoons of sugar and salt (one tablespoon) are added to this solution. Two or three bay leaves are placed there, one bud of clove, a little black pepper and cinnamon, fresh herbs: dill, a piece of horseradish root, parsley. Then, with the prepared marinade, pour garlic in a jar, cover it with a lid. Two days later, a snack is served on the table.
Garlic with pepper
The recipe for pickled garlic with chili pepper will certainly be appreciated by those who like spicy. A dish created according to this recipe will not only be a great snack, but also protect against all colds. The following ingredients are used for one half-liter jar:
- garlic: 14 cloves;
- chili pepper: 4–5 small peppers;
- vinegar: 100 ml.
Description of the method of preparation
The jar is sterilized, garlic cloves (peeled) are placed in it. Chili pepper is added there. Pour vinegar to the brim and cover, roll up. In one week, the appetizer will be ready!
About Spicy Garlic
If you want to get not only spicy, but also spicy appetizers, the housewives recommend using the following recipe. Use:
- garlic - one kilogram;
- chili pepper - two pods;
- white wine - half a liter;
- wine vinegar - half a liter;
- three tablespoons of sugar;
- two bay leaves;
- white pepper (peas) - one tablespoon;
- olive oil.
Cooking snacks
To create a marinade, mix all the products in a saucepan (without oil!) And bring the solution to a boil. Boil for three minutes. Reduce heat and boil for about five minutes. Garlic is placed in clean and sterilized jars. Add the marinade, (do not add to the top about a centimeter and a half). Olive oil is poured on top, the jars are closed with lids. The appetizer will be ready in five days. This recipe does not use salt. The dish is spicy, spicy and slightly sweet.