Marinated garlic at home recipe. Pickled garlic for the winter

Marinated garlic at home recipe. Pickled garlic for the winter - recipes with photos

19.10.2019 The drinks

Pickled garlic is very tasty, fragrant and healthy!

This preparation is great for dinner, and also protects against viruses and guards the immune system.

It requires a minimum number of ingredients and is simple and easy to make.

So how do you pickle garlic at home?

Pickled Garlic - General Cooking Principles

Whatever recipe is chosen, the preparation is made only from juicy and intact garlic. It is better not to use spoiled but cut cloves, since the process of decay has already started anyway. And even if the workpiece is well stored, it may turn out tasteless.

What can be marinated:

peeled slices;

Unpeeled slices;

Arrows with and without seed pod.

The marinade is prepared standard, salt and vinegar are necessarily added to it. Basically, products are poured with a boiling solution. Banks for harvesting need to be processed. Most often, containers are sterilized, less often they are simply washed with soda or laundry soap. It is also desirable to process the lids so that the appetizer is certainly preserved.

Recipe 1: Pickled Garlic Heads: An Easy Way

For pickling, it is better to use dense and juicy young heads. The top skin must be removed and left thin. Trim the tail, but you can leave a few centimeters for beauty.

0.5 kg of garlic;

1 liter of water;

1 tsp salt;

0.25 l of vinegar 6%.

1. Put the garlic in sterile jars. Add salt and vinegar. If small containers are used, then evenly distribute between them.

2. Pour the contents of the jars with boiling water.

3. We take sterile lids and roll up the jars. But you can just close it with nylon caps, but in this case, the workpiece should not be stored for more than 3-4 months.

4. Shake several times to dissolve the salt faster.

5. Once the jars are completely cool, they can be taken to the basement.

Recipe 2: How to pickle garlic at home with cloves

Pickling garlic cloves takes longer because they need to be peeled first. The process is lengthy and not everyone likes to engage in such a procedure. The number of cloves is arbitrary, how many will go into jars. But the proportions for pouring must be strictly observed.

100 ml 9% vinegar;

60 grams of sugar;

50 grams of salt;

5-10 peppercorns;

0.5 tsp dill seeds.

1. We prepare the main product. We clean the teeth, rinse and dry them dry. Arrange in prepared jars.

2. Pour the dill seeds, scatter the peas of allspice.

3. Add salt and sugar to the water, put on the stove and boil for three minutes.

4. Then pour vinegar into the marinade, mix, let it boil and immediately remove from heat and pour into filled jars. The liquid must completely cover the food.

5. Close the lids, roll up and put away for storage. It will be possible to try the blank no earlier than in two weeks.

Recipe 3: Pickled garlic: wild garlic arrows

Green arrows of garlic are another great product for fragrant preparations. In marinated form, they are very tasty and resemble wild garlic. It is very important to have time to collect the arrows while they are tender and juicy.

60-70 arrows;

2.5 tablespoons of salt;

4 peppercorns;

2 stars of carnation;

40 ml of vinegar 9%.

1. We wash the arrows, dry them. We take large scissors and cut off the seed box.

2. Arrows can be pickled whole, but it will be difficult to put them in small jars. Can be cut into pieces of 5-8 centimeters.

3. We put the prepared arrows in sterile jars.

4. Spread the spices evenly and sprinkle with salt

5. Fill with boiling water, add vinegar and immediately roll up.

6. Turn the jar over to check for leaks. Then we cool and forget about it for 2-3 months.

Recipe 4: How to pickle garlic at home with beets

Pickling with beets allows you to get very beautiful, pink garlic. The root crop practically does not affect the taste. But it can also be used in food or added to various dishes. Pickled beetroot has an unusual but pleasant taste.

0.6 kg of garlic;

0.2 kg of beets;

1 spoon of salt;

1 spoon of sugar;

50 ml of vinegar 9%;

Spices, herbs.

1. Boil water. We lower the heads of garlic into it, from which the top skin is removed. Pull out after 2 minutes.

2. We wash the beets, peel and cut into thin slices.

3. We put spices in sterile jars. It can be peppercorns, laurel, coriander and any others. You can put a sprig of parsley or dill, cherry or currant leaves. In general, complete freedom of action. But do not put too much spices.

4. Now we put the prepared heads of garlic, and put slices of beets into the voids. Since they are thinly sliced, they bend easily and penetrate even small cracks. We put all products.

5. Boil salt in 800 ml of water, add sugar, and finally add vinegar.

6. Pour beets with garlic heads with marinade, roll up with a key or simply close with nylon lids. The piece will be ready in 3 weeks.

Recipe 5: Pickled Garlic with Honey and Sour Cream

This option pickling cloves is not intended for storage. An appetizer is being prepared in just 2 days and is great for dinner. And if you grind it with a blender, you get a wonderful sauce for dumplings, meat or fish. You can also always play with the types and amounts of spices.

120 ml of sour cream;

4 heads of garlic;

50 ml lemon juice;

0.5 tsp salt;

2 spoons of honey;

Black pepper.

1. Scald the garlic with boiling water, then cool it in running water and clean the cloves.

2. Mix honey with lemon juice and sour cream. If the honey is candied, then it must be melted in advance.

3. Add salt and black pepper. Adjust the spiciness to your taste.

4. Pour the peeled slices with the resulting sauce and put on the stove. Boil for three minutes on a very low heat. The mass should not plop and lose moisture.

5. We put it in a jar, cool it and put it in the refrigerator for two days. And the fragrant preparation will be ready!

Recipe 6: How to pickle garlic at home with honey for the winter

A feature of this pickled garlic blank is a special filling. Honey and apple cider vinegar give the brine a rich taste and aroma. The amount of garlic is arbitrary, put as much as will fit in the jar.

1 spoon of honey;

100 ml of apple cider vinegar;

2 spoons of sugar;

1.5 tablespoons of salt;

Coriander, allspice.

1. Peel the garlic cloves, scatter them over the floor in liter jars. A liter of marinade should be enough for five pieces. But in many respects, the consumption depends on the size of the teeth and the density of the styling.

2. Spread peppercorns and coriander, you can add other spices.

3. Boil water. We put salt with honey and sugar, after a minute vinegar.

4. Fill the prepared slices with marinade, roll up and wait a month to try an unusual and very fragrant snack. You can not lower the jars into the basement, they are remarkably stored at room temperature.

Recipe 7: Quick Pickled Garlic

This snack can be consumed after 3 days. But you can leave it for a longer period. Prepared from peeled slices, very simple and fast. The amount of all spices except sugar, salt and vinegar can be arbitrary.

Salt is coarse;

Bay leaf;

Coriander seeds;

1. We clean the teeth, cut off the spouts, rinse and dry.

2. We also wash the greens, dry them. You can use parsley, dill, basil and any other herb. Or make a blank without it with a pure aroma of garlic.

3. We put all the spices and herbs in sterile jars of 0.5 l.

4. Fill up the peeled slices to the top.

5. Add one tablespoon of sugar and a teaspoon of salt to each jar.

6. Fill with boiling water and add 2 tablespoons of vinegar 9%.

7. Close, let cool completely and put in a dark but warm place. If you remove it in the cold, then the pickling process will be delayed.

8. Can be rolled up with sterile lids and stored in the basement. But then you need to pay special attention to the purity of the ingredients and the sterility of the dishes so that the workpiece stands without problems.

Recipe 8: How to pickle garlic at home with horseradish

From garlic and horseradish, a vigorous snack is obtained, which is remarkably stored until spring, even under nylon lids. Harvesting is done on wine vinegar, but it can also be replaced with apple or table vinegar. Whole young heads are marinated.

2 kg of garlic;

200 grams of horseradish root;

2 chili pods;

2 stars of carnation;

50 grams of sugar;

40 grams of salt;

400 ml wine vinegar.

1. We put the heads of garlic in a large saucepan or basin and pour boiling water over it. Let stand for two minutes, then drain and pour cold water.

2. Remove the top skin, cut off the tails and the top.

3. Cut the hot pepper into thin rings, discard the tails, you can leave the seeds, they do not interfere.

4. Horseradish roots need to be peeled and thinly sliced. You can just use a cabbage shredder and cut it.

5. We put garlic with horseradish and pepper in jars. We throw a clove.

6. Boil water with the addition of sugar, salt and wine vinegar. It doesn't take long to boil.

7. Pour the blanks with hot marinade, close and leave to cool in the heat.

8. We clean in a cool room and stand for 50 days. But you can try the workpiece earlier if you do not have enough patience.

To easily peel garlic cloves, soak them for 2 hours in cold water. The husk will become softer and will be easy to move away. The same technique will prevent the teeth from darkening.

For pickling, it is better to use small jars, the volume of which does not exceed 0.5 liters. The snack is quite spicy, not consumed in large quantities, and large containers will be inconvenient.

Garlic pickled with cloves cooks faster, it is more convenient to eat. But whole heads look nice and spectacular on the table. It is better to marinate both whole and slices, and then see which option will take root better in your home.

Imported garlic and just purchased garlic very often darkens, turns blue when pickled. This is often associated with the addition of fertilizers during cultivation. The best and most successful preparations are obtained from a home-grown vegetable grown in your garden.

To make pink garlic, it is not necessary to marinate it with beets. You can simply replace some of the water in the marinade with beetroot juice. Moreover, you can add a small part or even half. The more, the richer the workpiece will be.

Every housewife strives to prepare not only appetizing, but healthy winter salting. For example, garlic pickled in any way has a number of advantages over a fresh vegetable. It is softer in taste, it does not have such bitterness, and most importantly, the smell, which means that the “fragrant” consequences of its use are not the same as after eating fresh - you can safely eat a snack and not worry about freshness of breath. Don't know how to pickle garlic? Everything is simple here! The main thing is to choose a suitable fruit, which should not be very young, but not quite old either.

How to pickle garlic the classic way

Pickled garlic is an original snack or an interesting product for cooking other dishes.

You can prepare it in many ways, the main thing is to choose a vegetable without any defects.

We count the ingredients for 2 kg of garlic:

280 ml of vinegar;
a pod of hot pepper;
two tablespoons of granulated sugar;
horseradish root;
two carnations.

Cooking method:

Pour four cups of filtered water into a container and set it to boil. Then we introduce vinegar and put prepared seasonings.
Boil the marinade for several minutes and cool to 40 ºС.
We peel the garlic from the peel, distribute it in containers, pour it with brine and roll it up.
Garlic will change color to green as it marinates. Do not be afraid, this is a normal process.

You can eat a delicious snack after a month.

Winter harvest recipe

They pickle a piquant vegetable with fragrant herbs and serve with dishes from any meat and fish, and even just with cheese.

To execute the recipe, you will need a kilo of garlic and four glass jars of 350 ml each.

Ingredients:

500 ml olive oil;
four pods of hot pepper;
three tablespoons of a mix of herbs (you can take Provencal);
180 ml of vinegar;
8 bay leaves.

Action algorithm:

Peel the heads of garlic and cut into cloves. The jars need to be sterilized and put a lavrushka and a burning pod in each. Then stuff them tightly with garlic cloves.
Now fill them with boiling water and drain the water after ten minutes. Instead, pour 45 ml of vinegar.
Pour 350 ml of water, oil, herbs, two tablespoons of sweetener and the same amount of salt into the pan. From the moment of boiling, we withstand the brine for a couple of minutes and immediately fill the contents of the cans with it.
We twist the containers and after cooling we store the preservation in a cool room. In three weeks the appetizer will be ready.

Garlic pickled for the winter is a great alternative to fresh garlic. Due to the specific pronounced smell, it is far from always possible to afford to enjoy fresh garlic - either a date or a business meeting ... Sometimes a pungent smell is useless. Pickled garlic for the winter will allow you to enjoy your favorite taste without compromising social connections and professional tasks.

Pickled garlic doesn't smell as "smashing" as fresh garlic. It is much softer, more tender and at the same time no less tasty. You can afford to eat such garlic in the middle of the day, without being afraid to “knock down” the smell.

Garlic pickled for the winter is a great snack. It can easily be eaten simply with bread, or served in addition to any meat and fish dish.

The first thing to do is to choose the right garlic. Too young garlic will not do the same as dried out. Delicious pickled garlic is obtained if you follow the golden mean in choosing.

How to marinate

Garlic is pickled both whole and in slices. Preference is given to peeled garlic, but pickled and unpeeled. Both hot and cold brine can be used as a marinade.

You can pickle garlic, for example, like this. Garlic must be cut, peeled (only the top one so that the head does not fall apart - unless, of course, you decide to pickle slices). Then you need to boil water, add sugar and salt, spices (for example, allspice, cloves, cinnamon). Remove the marinade from heat and pour acetic acid into it. Garlic should be put in a jar, pour marinade. Close the jar and store in a dark place.

Helpful Hints

If you want to give pickled garlic a red color, you can take beets. Raw beets are peeled, peeled, cut into cubes and added to the marinade after vinegar. Garlic will get a beautiful reddish color. There are recipes where the beets are not cut, but rubbed on a fine grater or juice is squeezed out altogether using a juicer.

For harvesting garlic, it is better to use small jars so that you can quickly eat the contents of the jar after opening.

So that pickled garlic does not darken, it is better to soak it for a couple of hours before canning.

Garlic marinated for the winter can not only be served as an appetizer. On its basis, you can prepare a variety of sauces.

Canned vegetables are always very popular, because rolling helps not only to give them an unusual taste, but also to keep them for a long time. Many people love to pickle garlic. There are many great and easy ways to cook it. Memorize some of them.

Pickled garlic - benefits and harms

After processing, the vegetable becomes much softer in taste. In addition, it retains a huge amount of vitamins and nutrients. Like any product, it can have both positive and negative effects on the human body. What are the benefits and harms of pickled garlic? List of positive features:

A pickled vegetable contains a huge amount of chlorine, 100 grams have a daily allowance. This substance is necessary for us to break down fats, helps to form blood plasma, has a beneficial effect on the functioning of the liver, and improves digestion.
The plant is rich in potassium. It improves the functioning of the heart, intestines, kidneys.
The calcium contained in the vegetable strengthens bones, makes the walls of blood vessels denser and is involved in the process of blood clotting.
The plant is rich in allicin, which is a powerful antioxidant.
Due to the high amount of iodine, pickled vegetable is useful for people suffering from thyroid problems.
Vitamin C contained in a huge amount (there is more of it in garlic than in lemon) helps to strengthen the immune system, protects us from colds and infections. If you get sick, be sure to eat garlic in a marinade. This helps to thin the sputum and remove it from the respiratory tract.
Sulfides and phytoncides present in the plant fight microbes.

A pickled vegetable can be harmful only if consumed in excessively large quantities. This is expressed:

undulating headaches;
inhibition of the reaction;
decreased vigilance.

How to pickle garlic at home

The conservation process is not difficult. The marinade for garlic necessarily includes vinegar, sugar and salt. In addition, dry herbs, onion peel, spices are added there to add flavor. Before pickling garlic at home, depending on the recipe, it is completely peeled or only the top layers are removed. Then they are poured with hot brine and rolled up in a glass container or covered with nylon lids.

Pickled Garlic - Recipe

Only undamaged vegetables should be used for harvesting. Depending on which pickled garlic recipe you choose, it will need to be laid out in jars with whole heads, peeled or unpeeled cloves, or arrows. It can be served as an appetizer on its own, or used as a component of salads or other dishes. The vegetable turns out so tasty that you will definitely find a use for it.

Pickled garlic for the winter with cloves

Cooking time: 1-1.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 836 kcal.
Purpose: snack.
Cuisine: French.
Difficulty of preparation: high.

The recipe that you will now meet is not quite ordinary, but it is very popular in France, and therefore deserves attention. Pickled garlic for the winter with cloves is rolled up with oily brine and Provence herbs. It goes well with cheese, meat dishes, fish. Be sure to remember how to pickle garlic for the winter with cloves.

Ingredients:

garlic - 1 kg;
bay leaves - 12 pcs.;
olive oil - half a liter;
hot pepper - 4 pods;
water - 300 ml;
Provence herbs - 3 tbsp. l.;
9% vinegar - 160 ml;
sugar - 2 tbsp. l.;
salt - 2 tbsp. l.

Cooking method:

Fresh garlic needs to be peeled, washed, divided into slices.
Put four jars of 350 ml for sterilization. After that, put three bay leaves on the bottom of each, a pod of hot pepper without seeds and tails (each cut into 2-3 pieces).
Fill jars tightly with cloves. Pour boiling water over, cover, leave for 10 minutes, then drain the water.
Fill a saucepan with olive oil and water, add the Provence herbs, sugar and salt. Cook for 2-3 minutes from the moment of boiling.
Pour 40 ml of vinegar into each jar. Pour in the hot marinade and screw on the lids tightly.
Turn the blanks over, wrap them with a blanket and leave it like that until they cool. Store in a cool place, such as a basement. You can use the dish in two to three weeks.

Pickled Garlic - Instant Recipe

Cooking time: half an hour.
Servings: 2 persons.
Calorie content of the dish: 326 kcal.
Purpose: snack.
Kitchen: home.

If you are not one of the patient people, then the quick pickled garlic recipe will appeal to you. Using it, after two or three days you can enjoy the spicy taste of the finished treat. The recipe gives the proportions of the ingredients for one 350 ml jar. This is just enough if you want to make a small portion of an appetizer for any celebration.

Ingredients:

garlic - 0.5 kg;
cinnamon - a pinch;
9% vinegar - 100 ml;
rosemary - a pinch;
water - 100 ml;
bay leaf - 1 pc.;
salt - 15 g;
hot chili pepper - half;
sugar - 30 g.

Cooking method:

Prepare the garlic: peel, wash. Pour boiling water, hold for a minute, and then rinse with cold water.
Cut hot peppers into rings.
Boil 100 ml of water in a saucepan. Add vinegar, sugar, spices, salt and pepper. Boil the brine for a minute after it boils.
Put the garlic in a jar, pour the marinade. Close the lid and refrigerate for several days.

Pickled garlic - a recipe like in the market

Cooking time: 1 hour.
Servings: 10 persons.
Calorie content of the dish: 863 kcal.
Purpose: snack.
Kitchen: home.

Sometimes each person wants to repeat at home to cook the product that he took in the store or ordered in a restaurant. Many people are looking for a recipe for pickled garlic on the market, and if you are one of them, then consider yourself lucky. Guided by the following instructions, you will prepare a vegetable that tastes and smells no different from the purchased one.

Ingredients:

garlic - 2 kg;
water - 0.4 l;
9% vinegar - 0.4 l;
bay leaf - 4 pcs.;
salt - 60 g;
fragrant black pepper - 40 peas;
sugar - 60 g.

Cooking method:

Pour boiling water over the vegetable so that the excess peel is easier to remove and the heads are not damaged. Remove it carefully.
Place the heads in sterilized jars.
Combine vinegar, water, sugar, peppercorns, salt. On low heat, sweat the brine for a quarter of an hour.
Cool the marinade a little and pour into jars. Close them tightly with plastic lids and let cool at room temperature. Then move to somewhere cooler.

soaked garlic

Cooking time: 1 hour 40 min.
Servings: 2 persons.
Calorie content of the dish: 376 kcal.
Purpose: snack.
Kitchen: home.
Difficulty of preparation: easy.

In order to make soaked garlic, it is advisable to take young heads, which are also called dairy. Their taste is softer. How is this garlic pickling different from many other recipes? The fact that the dish will be completely ready for use after five days. Pickled garlic can be stored for a long time, up to several months in a dark and cool place.

Ingredients:

garlic - 0.6 kg;
dill - 2 umbrellas;
water - 2 glasses;
cherry leaves - 5 pcs.;
salt - 30 g;
currant leaves - 5 pcs.;
vinegar 9% - 200 ml.

Cooking method:

Peel the heads of the vegetable from the husk and wash them thoroughly. Pour hot water over and leave for an hour.
Sterilize the container. Lay out the vegetable, currant and cherry leaves, greens.
In a saucepan, mix water, vinegar, salt. Bring the liquid to a boil and pour over the jars. Cover them with a cloth and keep for 5 days at a temperature of 10-15 degrees. Then move to the refrigerator or use immediately.

Pickled garlic with beets

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 487 kcal.
Purpose: snack.
Kitchen: home.
Difficulty of preparation: easy.

A chic appetizer that will decorate any holiday table - pickled garlic with beets. It shatters in an instant, especially if guests are offered alcoholic drinks. Such garlic is wonderful not only in taste, but also in appearance, because beetroot paints it in a rich pink color. You can add it to vegetable salads or just eat it as an addition to the first and second courses.

Ingredients:

garlic - 1.5 kg;
carnation - 6-7 buds;
beets - 1 large;
black pepper - 9-10 peas;
dill - 2-3 umbrellas;
9% vinegar - 150 ml;
water - 1.5 liters for marinade and 6 liters for cooking;
sugar - 3 tbsp. l.;
salt - 3 tbsp. l.

Cooking method:

Pour about three liters of water into a deep container and put on maximum heat to boil.
Clean the vegetable heads, but do not disassemble them. Wash.
Place the heads in a pot of boiling water, and after two minutes, drain in a colander and immediately place in very cold water.
Wash the beets, peel, cut into small pieces, slices or bars.
Arrange several cloves of garlic in jars. Divide the beets evenly. It is better to lay out products in layers.
Boil one and a half liters of water and make the fire under it medium. Add salt, cloves, sugar, peppercorns. Boil for a couple of minutes.
Remove the marinade from the heat and pour in the vinegar. Stir.
Pour the brine into jars and cool completely. Then roll up with iron lids or cork with nylon. Leave in the dark at room temperature for two to three weeks. Then keep a couple of days in the refrigerator and you can try.

Pickled garlic heads

Cooking time: 35 minutes.
Servings: 9 persons.
Calorie content of the dish: 358 kcal.
Purpose: snack.
Kitchen: home.
Difficulty of preparation: easy.

There are a lot of recipes for pickled garlic heads, but most of them are too laborious and multi-component. Beginners are advised to use the following conservation technology. It works for everyone without exception. In addition to the main component - a vegetable, in the composition of the dish you will need only salt, apple cider vinegar and water. From this set of products you get just an excellent snack.

Ingredients:

garlic - 1.2 kg;
salt - 1.5 tbsp. l.;
water - 0.5 l;
apple cider vinegar - 1 l.

Cooking method:

Wash the vegetables, carefully remove the top layer of the husk, arrange in clean, sterilized jars.
Dissolve vinegar and salt in water. Fill jars with brine and roll them up.
Store the workpiece in the dark for up to six months.

Pickled garlic for the winter without sterilization

Cooking time: 1 hour.
Servings: 2 persons.
Calorie content of the dish: 298 kcal.
Purpose: snack.
Kitchen: home.
Difficulty of preparation: easy.

A versatile snack that is very easy to prepare is pickled garlic for the winter without sterilization. It can be used not only on its own, but also as a component of soups, borscht, vegetable stews and salads, fish and meat dishes. Garlic should turn out to be moderately spicy, but its main taste is sweet and sour. Be sure to try to cook it, because it is very simple to do.

Ingredients:

garlic - 0.6 kg;
sugar - 4 tbsp. l.;
dill - 2 umbrellas;
vinegar - 6 tbsp. l.;
parsley - 2 bunches;
salt - 3 tbsp. l.;
lavrushka - 4 leaves;
ginger - 1 tsp;
black peppercorns - 8 pcs.;
dried thyme - 2 tsp

Cooking method:

Divide the vegetable into cloves, peel, scald with boiling water, dry. Put in sterilized jars to the edge.
Boil 2 liters of water. Add parsley, peppercorns, thyme, sugar and salt. Pour in the ginger and add the vinegar. Boil the brine for a couple of minutes.
Pour the brine into jars. Cork with twist-on iron lids, turn over. Keep covered with a warm blanket until completely cool.

Pickled garlic cloves

Cooking time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 654 kcal.
Purpose: snack.
Kitchen: home.
Difficulty of preparation: medium.

Not only vegetable cloves are suitable for blanks, but also other parts of it. Pickled garlic arrows are one of the most appetizing snacks. The following recipe suggests making a brine with soy sauce, spices. All components of the marinade give the plant a piquant taste. The list of ingredients is based on one liter jar, but it is better to do more, because the dish is very tasty.

Ingredients:

garlic arrows - 0.6-0.7 kg;
salt - 2 tbsp. l.;
garlic - 6 cloves;
sugar - 2 tablespoons;
vegetable oil - 100 ml;
paprika - 8 tsp;
soy sauce - 100 ml;
red peppercorns - 6 pcs.;
9% vinegar - 2 tbsp. l.;
black peppercorns - 6 pcs.;
ground coriander - 2 tsp

Cooking method:

Wash the arrows, dry, cut to the height of the jar.
Heat vegetable oil in a frying pan. Fry the arrows without a lid for 7 minutes. They should turn green.
Add soy sauce and vinegar, stir.
Enter coriander, two types of peppers, sugar, paprika, chopped garlic cloves. Simmer for 5 minutes.
Put the arrows in a jar, pour the brine from the pan. Sterilize in a saucepan for 10 minutes.
Roll up the jar and store in the dark for a week.

Remember a few tricks:

It is better to marinate young heads whole, and those that are older should be divided into teeth.
Do not roll large jars, several small ones are better.
Soak the heads in cold water before marinating the garlic. It will be more beautiful in color.

Video: Pickled garlic

Pickled garlic is a savory snack. Often the heads or teeth are pickled for the winter. This is not surprising, since the seasoning retains its aroma, but loses its vigorous taste. It is for the latter quality that many did not like garlic. All useful elements remain in the pickled appetizer. It can be served with meat, fish, stewed vegetables. There is a basic technology for preparing the filling, but many housewives have come up with their own variations with beets, peppers, and herbs.

Features of cooking pickled garlic

Depending on the size of the jars and the end result, the garlic is pickled in a peeled or unpeeled form. The packaging option also varies, some roll whole heads in containers, others prefer to pickle the appetizer with teeth. This aspect does not exclude cleaning, the top layer of the husk is removed, the bottom remains (optional).
When choosing garlic, give preference to young specimens if you are pickling in an unpeeled form. If the appetizer is pickled with teeth, root crops of absolutely any age will do. The main thing is that all elements must remain intact.
Preservation is preferably carried out using small jars (0.4-0.6 l.). Not everyone likes an appetizer, besides, in an open jar, garlic loses its shelf life. You should not choose a container with a volume of 1.5-3 liters.
To keep the garlic looking appetizing, soak the cloves or heads in ice water before canning. Hold for 2-3 hours, then proceed to the procedure. Thanks to such actions, the snack will not turn yellow, and the husk will come off easier.

Garlic pickled with cloves

vinegar solution (table 9%) - 110 ml.
salt - 55 gr.
granulated sugar - 65 gr.
drinking water - 1-1.1 l.
pea pepper - 12 pcs.
dill seeds - 3 gr.
garlic - 0.6 kg.

The amount of garlic in the recipe is approximate, it all depends on the volume of jars and the size of the cloves. Peel the product from the husk, separate the heads. The bottom layer of the husk can be left on if the fruits are young.
Rinse the teeth, put them in a colander and leave to dry. Sterilize the container, put the garlic in it. Pour dill (seeds), pepper-city, shake the dishes.
Pour water into a saucepan, add granulated sugar, salt. Send to the burner, wait for the seething. After boiling, cook the marinade for 3 minutes.
After the specified period, pour vinegar into the solution, turn off the fire. Soak the filling for 10 minutes, fill it with jars of garlic cloves.
Make sure that the marinade rises above the garlic, covering it. Roll up the appetizer with sterile lids and a special key. Turn over, cool, take to the cellar. Taste after 15 days.

Garlic pickled heads

filtered water - 1 kg.
table vinegar (concentration 6%) - 260 ml.
salt - 20 gr.
heads of garlic - 500 gr.

Remove the top layer of the husk, leave the bottom. It will protect the teeth from decay and also give the appetizer a nice overall look. Wash the vegetable, dry well.
Boil the container, put the raw materials into it. Pour salt, pour vinegar. Evenly distribute the total amount of ingredients in each jar. Boil water, pour into containers.
Leave the garlic in this form for 5 minutes, it should be completely covered with hot liquid. Now sterilize the lids, twist with a kitchen key.
Shake each jar, you can add your favorite seasonings if desired. Let the container with seaming cool upside down. Take it to the cold.

granulated sugar - 110 gr.
garlic (heads or teeth) - 600 gr.
dill umbrellas - 2 pcs.
parsley - 60 gr.
table vinegar 6-9% - 185 ml.
coarse salt - 90 gr.
bay leaves - 5 pcs.
peppercorns - 10 gr.
ground ginger root - 10 gr.
dried thyme - 8-10 gr.

Remove the top layer of the husk from the garlic. Decide in what form the twist will be carried out. If garlic cloves are used, the heads must first be disassembled. The bottom husk is removed at will.
Put the cloves in a bowl, pour in boiling water, leave for 10 minutes. Dry, prepare a sterile container. Pack the finished raw materials in jars, departing from the edges by 1 cm.
Pour water into a saucepan, put on fire. When the first bubbling appears, add granulated sugar, bay leaves, peppercorns, dill umbrellas, salt, thyme.
Boil the composition for 3 minutes, then pour in the vinegar and add the ground ginger. After 2 minutes, pour the marinade into jars, shake gently. Screw on with clean tin lids.
Immediately turn the container upside down, leave it under a sweatshirt until it cools. Transfer to a cold storage room. You can cork pickled garlic with nylon lids, in which case it is stored in the refrigerator for no longer than 2 months.

Pickled garlic with spices

rock salt - 55 gr.
table or wine vinegar - 65 ml.
dill greens - 60 gr.
bay leaves - 8 pcs.
clove buds - 8 pcs.
coriander (grains) - 10 gr.
garlic - 650 gr.
granulated sugar - 50 gr.

Peel the garlic cloves, remove the spouts with a sharp knife. Pour the product with cool water, remove and dry after 20 minutes. Wash the green dill, let it lie on a towel to drain the liquid.
If desired, greens can be replaced with parsley, basil or other herbs. Sterilize jars for twisting, do the same with lids.
Pour fragrant spices, finely chopped greens into clean containers. Pack the garlic cloves in a container, do not step back from the edges. Divide the total amount of salt and sugar by the number of jars. Pour each part into a container.
Shake the containers lightly, pour in the vinegar solution in the same way. Shake the contents, immediately pour boiling water up to the neck.
Spin the dishes, turn over, wait for cooling. Transfer the finished snack to a cool place, leave it to “reach”. You can start tasting after 20 days.

water passed through the filter - 1.1 l.
table vinegar (6-9%) - 110 ml.
garlic - 900 gr.
salt - 60 gr.
granulated sugar (beetroot) - 145 gr.

For pickling garlic for the winter, only whole heads are used. At the same time, you do not need to divide them into teeth, otherwise the snack will turn out to be highly concentrated. Remove the top layer of the husk, leave the bottom.
Pour water into a saucepan, let it boil. When this happens, send the garlic inside, simmer for 3 minutes. It is important that the heads become soft, but do not turn into porridge.
Transfer the plants scalded with boiling water to a sieve, let cool and dry completely. To speed up the procedure, rinse the heads with cool water.
Wash the spin jars well, dry with towels or in the oven. Now try to tamp the garlic without damaging its integrity. In one container you need to tightly lay as many heads as possible.
Now start cooking the marinade. Pour sugar and salt into the remaining water. Stir, wait until the granules melt. Boil the mixture for another 3 minutes, then add vinegar, turn off the stove.
Now fill all the jars with garlic heads with filling, immediately tighten the lids. Turn the containers over, let them cool in the room. Then soak for another 3 days at a temperature of 10-12 degrees. Only after that clean it in a room for winter preservation.

Pickled garlic with sour cream

salt - 12 gr.
high-fat sour cream - 130 gr.
black pepper (ground) - 15-20 pcs.
lemon juice - 60 ml.
honey - 60 gr.
garlic heads - 170-200 gr.

Put all the garlic in an enamel basin, remove the top husk. Pour the contents with boiling water, drain the liquid after 2 minutes. Dip the heads in ice water, clean the teeth of all neoplasms.
Cool sour cream, honey, lemon juice to the same temperature. Combine the listed components, add chopped pepper, salt.
Adjust the spiciness of the dressing to personal preference, you can add a little ground chili. Now send the garlic to the saucepan, add the sauce made to it.
Send the composition to the burner, cook over low heat for 5 minutes. Make sure the marinade doesn't boil. Take care of washing and sterilizing jars. Put the finished snack in them, twist.
Let the spicy seasoning stand in the kitchen until completely cooled. For the best effect, wrap the containers with an old blanket. When the mixture reaches the desired temperature, put the garlic in the refrigerator. Taste after 3 days.

Pickled garlic in soy sauce

table vinegar - 480 ml.
garlic - 1 kg.
soy sauce - 500 ml.
drinking water - 500 ml.

Separate the heads of garlic into teeth, do not remove the husk. You need to wash and dry the raw material. Send the snack in sterile jars up to the brim.
Pour in the vinegar solution, close the container with a lid. Keep 6 days in a dark place. After the specified period, sterilize the twist jars, fill them with 60% soaked garlic.
In a saucepan, mix water and soy sauce, put on fire, wait for it to boil. After that, boil the mixture for another 10 minutes. Now pour the marinade into the jars of garlic, do not step back from the neck.
Screw or roll up the lids, let the mixture cool. Now take it to the cold, soak for 4 weeks. After this period, garlic marinated in soy sauce can be tasted.

granulated sugar - 35 gr.
garlic - 600 gr.
clean water - 0.9 l.
greens (any) - 40-50 gr.
seasonings (any) - 15 gr.
beets - 200 gr.
salt - 30 gr.
table vinegar - 60 ml.

Remove the top skin from the garlic. Pour water into a saucepan, wait until it boils. As soon as you notice the first bubbles, send the heads into the liquid. After 2 minutes, remove the raw material.
Rinse the beets, cut off the tails, chop into thin slices. Prepare jars (wash, sterilize, dry). Put your favorite seasonings, herbs in a container.
Now start laying the garlic, alternating it with beetroot slices. It is important to compact the raw materials in such a way that there are no voids left.
Pour water into a saucepan, add salt, granulated sugar. Wait for the mixture to boil, then simmer the composition for another 5 minutes. Add vinegar solution, turn off the stove.
Pour the beets and garlic with the prepared marinade, close with tin or nylon lids. Leave the seam to infuse for 12 hours, then refrigerate. Start using after 3-4 weeks.

Pickled garlic in onion skins

table vinegar solution - 120 ml.
drinking water - 230 ml.
garlic - 950 gr.
salt - 25 gr.
onions - 6 pcs.
granulated sugar - 55 gr.
pea pepper - 8 pcs.
bay leaves - 10 pcs.
crushed cinnamon - 3 gr.

Remove the husk from the bulbs, rinse the shell under the tap. Leave on a cotton towel to dry. Prepare the garlic, the heads need to be separated and the teeth cleaned.
Pour over the raw materials with boiling water, move to cold water. Prepare clean (sterilized) containers, add washed husks and garlic cloves.
Try to alternate the ingredients to give the appetizer a nice look in the jar. Start cooking the marinade. To do this, pour water into a saucepan, add granulated sugar, salt.
Boil until the grains dissolve, pour in the vinegar, then turn off the burner. Fill the container with garlic and husks with filling, immediately tighten with a key.
Wait for cooling by turning the jars over. When the mixture reaches the desired temperature, refrigerate the contents. Garlic pickled in the husk is infused for 3 weeks. After this period, it can be consumed.

carnation (stars) - 4 pcs.
chili pepper (capsicum) - 2 pcs.
garlic - 1.8 kg.
wine vinegar - 370 ml.
granulated sugar - 40 gr.
drinking water - 900 ml.
horseradish root - 160 gr.
salt - 35 gr.

Remove the husk (top) from all heads of garlic. Put the raw materials in a bowl, fill with hot water. Let stand 3 minutes, drain off the liquid. Rinse the garlic with cold water.
Cut off the tails, if desired, divide the heads into teeth. Rinse the hot pepper, hold it by the tail. Chop the fruits into rings, leave the seeds (they will go into a jar of garlic).
Peel the horseradish root, grate it or chop it into thin plates. Prepare containers for snacks, alternately put chili, horseradish root and garlic in them (alternate layers).
Pour water into a saucepan, send to boil. Add cloves, sugar, salt. Simmer for 3 minutes, turn off the heat, pour in the vinegar solution. Fill jars with snacks with prepared filling.
Leave in a warm place to infuse, then seal with lids (after about 12 hours). Now remove the pickled garlic in the cellar, start eating after 1.5 months.

If you plan on aging your pickled snack all winter, sterilize your containers and tin lids ahead of time. Place raw materials in dry containers. In cases where capping is carried out with nylon lids, the snack is stored only in the refrigerator.