Garlic is the product that must be included in the human diet, if there are no contraindications, since this vegetable helps against germs and viruses. It is well kept fresh, and you can prepare it for future use as a snack. And many culinary specialists know how to pickle garlic with cloves for the winter. Consider this issue and we. First of all, it should be noted that this antimicrobial vegetable can be added to salads, complement meat and many other dishes. It does not differ in flavor from a fresh product, but has a milder taste without bitterness and pungent odor.
Cooking principles
You can make delicious pickled garlic for the winter in various forms: whole or with cloves, with beet or onion husks, with the addition of various marinades and so on. The choice always remains with the chef. But no matter which recipe he chooses, garlic must be picked juicy and intact. Cutting the teeth is not recommended, as the workpiece will turn out tasteless. Vinegar and salt are necessarily put in the marinade, banks and lids are pre-treated with boiling water or soda.
Useful Tips
To preserve garlic for the winter, recipes which are quite simple, it is pre-soaked for two hours in water. After that, the husk will become soft and the garlic will be easy to peel. It is recommended to take cans of small volume, as the snack turns out spicy, they are not eaten in large quantities. Marinated cloves cook faster than garlic heads. It is best to use a vegetable grown in the beds, the imported product darkens when canned. Some do not know how to pickle garlic with cloves for the winter (recipes we will consider below), so that it turns out to be pink, therefore, beets are used in the preparation. But you can replace part of the water in the brine with beet juice. At the same time, the more juice there is, the brighter and richer the vegetable will turn out.
Classic Pickled Garlic Recipe
Ingredients: two kilograms of garlic teeth, one liter of water, two cloves, two tablespoons of sugar, a portion of horseradish root, three hundred grams of vinegar, one pod of hot pepper.
Cooking:
Before pickling garlic at home, it is necessary to pour water into the dishes and put in a boil. When it boils, put all the spices and cook for several minutes, after which vinegar is poured. The dishes are set aside to cool to a temperature of forty degrees Celsius. Meanwhile, the vegetables are dipped in boiling water, which can be taken from the kettle or pre-cooked. Peel the garlic and put it in the dishes. Pour with cooled brine and roll. It should be noted that after some time the vegetables will begin to acquire a green tint. This process is normal. He just has to stand in the marinade for one month to marinate well.
Pickled Garlic with Honey
Many cooks know how to pickle garlic with cloves for the winter so that it has a distinctive taste. To do this, use a special filling with the addition of apple cider vinegar and honey. In this case, garlic is taken as much as it fits in the container.
Ingredients: garlic, how much is included, one tablespoon of honey, one liter of water, two and a half tablespoons of sugar, one and a half tablespoons of salt, one hundred grams of apple cider vinegar, allspice and coriander.
Cooking:
Before pickling garlic for the winter at home , it is necessary to peel it using the method described above. Then put the teeth on the banks (half a liter). One liter of marinade is enough for about five cans. Then spices are added to the jars. Boil the water, put honey and sugar in it, and after one minute add apple cider vinegar. Garlic is poured into the marinade, rolled and left for one month, after which it will be possible to sample the preparation. Such preservation is stored at room temperature.
Beetroot Garlic
To those who don’t know how to pickle garlic for the winter with beets, it must be said that the appetizer is quite spicy. At the same time, a dressing is first prepared from beets, from which the marinade will be cooked.
Ingredients: half a kilogram of beetroot beetroot, one kilogram of garlic, one hundred grams of acetic acid, fifty grams of salt, fifty grams of sugar, three hundred grams of boiled water.
Cooking:
Pickled garlic (a recipe with cloves for the winter ) begins to cook with the fact that the beets are peeled and grated, crushed so that the juice stands out, add water. This mass is set aside for twenty minutes. Then filter the juice, boil it, add all the spices and vinegar. Peel the garlic. It is divided into teeth, put in boiling water and boiled for three minutes, then immediately poured with cold water so that the vegetable cools quickly. The teeth are put in jars and filled with hot beetroot marinade, rolled up and left to cool, wrapped in a blanket. The next day, preservation is transferred to a cold place.
Pickled garlic for the winter with cloves: a quick way
Ingredients: teeth of young garlic, one liter of water, fifty grams of sugar and salt, one hundred grams of vinegar.
Cooking:
Dry garlic is peeled and divided into slices, scalded with boiling water and cooled. The teeth are laid out on pre-prepared jars. Next, prepare a brine of water, sugar and salt. They boil it. Add vinegar at the end and remove from the stove. Banks are poured with brine one and a half centimeters below the neck, covered with lids and set to sterilize for five minutes, after which they are rolled up.
Garlic in bay leaf marinade
Ingredients: one kilogram of cloves of garlic, three glasses of water, one glass of sugar, one tablespoon of salt, five peas of pepper and the same amount of bay leaves, two hundred grams of vinegar.
Cooking:
Before pickling garlic with cloves for the winter , these teeth are poured with hot water and left to infuse for one day. Over time, the jars are sterilized, garlic is laid out in them and poured with marinade, which is prepared according to the recipe indicated above. Vegetables roll up and set to cool.
Garlic Tooth in Grape Juice
This recipe is quite unusual, the vegetables get an interesting taste.
Ingredients: two kilograms of garlic teeth. Marinade: five hundred grams of red grape juice, three hundred grams of vinegar, three hundred grams of sugar, four tablespoons tea salts, ten bay leaves, sixteen peas of pepper.
Cooking:
Before pickling garlic with cloves for the winter , you need to pour it with boiling water and set aside for five minutes, then rinse with water. Garlic is put on the banks. Of all the necessary components, marinade is prepared, vegetables are poured with it, rolled up and set aside for cooling, and then transferred to a cold place.
Garlic marinated without vinegar
Ingredients: teeth of eight heads of garlic, four tablespoons of honey, one hundred and forty grams of lemon juice, one tablespoon of sour cream, salt and spices.
Cooking:
The teeth are pre-prepared in a manner known to us. Estimates, honey and juice are mixed, spices are added. This mass is transferred to the pan. Add the garlic teeth and set to boil, then boil for about three minutes. Then vegetables, along with brine, are poured into banks and rolled up. The cooled preservation is placed in a cool place. You can try such a vegetable in two days, you do not need to wait until it is infused. This appetizer goes well with potatoes, stewed vegetables.
Garlic marinated in onion peel
Ingredients: one kilogram of garlic teeth, four large onions. Marinade: two hundred grams of water, one hundred grams of vinegar, fifty grams of sugar, twenty grams of salt, five grams of cinnamon, three parsley, three peas of pepper.
Cooking:
They peel onions and dry the husks well. Slices of garlic are processed in the manner described above. In prepared jars lay layers of garlic and husk. Prepare the marinade from all of the above components, and fill them with blanks, cans are rolled up, cooled and folded for further storage. You can try the snack in two weeks.
Garlic marinated with hot pepper and wine
Ingredients: one kilogram of cloves of garlic, two chili peppers, half a liter of white wine, half a liter of wine vinegar, three glasses of sugar, two bay leaves, one tablespoon of white pepper, a small amount of olive oil.
Cooking:
First, a marinade is prepared from all the necessary components except olive oil. Boil it for about three minutes, turn off the stove and simmer another five minutes. Garlic is placed in jars and poured with marinade, add a little oil and roll. No salt is used in this recipe. The finished product is sweet, spicy and spicy.
Korean pickled garlic
Ingredients: one kilogram of garlic, one liter of soy sauce. One glass of vinegar.
Cooking:
Both young and old garlic are suitable for this dish. First, the vegetable is prepared, it is cleaned and divided into teeth. Vegetables are put in jars. Vinegar is diluted with water and pour garlic on it so that it completely covers it. Banks are put in a cold place for one week. Over time, garlic is transferred to sterile jars. Soy sauce is boiled and boiled for about ten minutes. Then it is cooled and garlic is poured so that the liquid fills only half the container. Preservation is rolled up and put in a cold place. You can try the snack after three weeks.
Pickled Garlic with Horseradish
All the best recipes for pickled garlic with cloves make it possible to get a spicy appetizer that goes well with many dishes. According to this recipe, garlic is very sharp, it is prepared with the addition of wine vinegar, but you can use any other.
Ingredients: two kilograms of young garlic teeth, two hundred grams of horseradish root, two pods of chili pepper, two cloves, one liter of water, fifty grams of sugar, forty grams of salt. Four hundred grams of wine vinegar or any other.
Cooking:
The teeth are placed in a bowl and filled with hot water, left for two minutes, then the water is drained. Pepper is cut into rings, while the seeds can be left. Horseradish root is cleaned and chopped or grated. In prepared jars put pepper, garlic and horseradish, cloves. A marinade is prepared from water and sugar, vinegar and salt. Boil it for about one minute. Hot brine is filled with jars of vegetables, rolled up and set to cool. When they cool, they are laid out in a cold place for fifty days, after which the workpiece can be sampled.
Spiced Garlic Tooth
Ingredients: Teeth of young garlic. Marinade: two hundred grams of water, two hundred grams of vinegar, twenty grams of salt, fifty grams of sugar, four peas of pepper, three bay leaves. Two teaspoons of sunflower hops.
Cooking:
First, a brine is prepared from the above components. It is boiled, boiled and cooled. The garlic cloves are scalded with salted boiling water (half a liter of water needs fifty grams of salt), immediately immersed in cold water for half a minute. Garlic is laid out in sterile jars, marinade is poured, covered with thick paper, bandaging the neck with a tourniquet or thread. Put the container in a cold place.