Popular spicy salads of Asian cuisine can not only be purchased at specialized stores, but also cooked at home. One of the most savory options is Korean-style garlic arrows, the recipe of which involves the use of sprouted plants.

How to cook garlic arrows in Korean?

In order to speak Korean, you need to take into account certain points, which are as follows:

1. Eat long arrows that have not had time to harden. In order not to miss this moment, you need to take a closer look at the plant. It is better to cut more arrows, because they are perfectly stored in the refrigerator, wrapped in cling film or a plastic bag, so every housewife will provide herself with a delicious preparation for at least 10-14 days.
2. Garlic arrows are used with Korean cuisine seasonings or homemade marinade. At the same time, it is recommended to purchase spices made in Korea. If these were not found on the shelves of the store, then it is recommended to prepare a marinade from vinegar, sugar and hot spices, then you will be able to achieve the original taste.
3. The finished dish is eaten immediately or rolled into jars for the winter.

Housewives who have harvested a rich harvest of garlic have a unique opportunity to make it in Korean. Pickles are obtained no worse than from the usual cucumbers. They go well with ordinary boiled potatoes and will be a spicy addition to both everyday dinner and the festive table.

Ingredients:

• arrows - 0.5 kg;
• vinegar - 550 ml;
• sugar - 4 tbsp. l.;
• salt - 2 tbsp. l.;
• seasonings - ground ginger, bay leaf, coriander, cloves, cinnamon;
• black pepper pot, mustard grains.

Cooking

1. Prepare and sterilize jars.
2. Cut the arrows into sticks.
3. Pour the oil into the pan, pour some of the seasonings and sticks.
4. Add vinegar, sugar and the rest of the spices there.
5. Simmer until the greens turn a dark olive color.
6. Arrange the workpiece in jars and pour in the brine. Leave in plain sight for a day, and then put it in a dark place.

An interesting dish full of vitamins is in Korean. It can be prepared from both fresh shoots and frozen ones. The easiest way to prepare a snack is from sticks with a length of at least 3 and no more than 10 centimeters. To make delicious Korean-style garlic arrows, the recipe allows that they should be seasoned with hot spices or a marinade of balsamic vinegar or freshly squeezed juice.

Ingredients:

• arrows - 200 g;
• garlic - 1 clove;
• sugar - 1 tsp;
• soy sauce - 0.5 tbsp. l.
• spices;
• vegetable oil - 2 tbsp. l.;
• vinegar - 2 tsp

Cooking

1. Blanch arrows. Add all ingredients except oil.
2. Heat the oil and pour into the snack, mix everything.

Korean-style fried garlic arrows go great with rice or potatoes. As a side dish, shoots are blanched in a small amount of oil in a frying pan with a lid. When such Korean-style garlic arrows are made, the recipe will be primarily appreciated by lovers of hearty and rich dishes.

Ingredients:

• arrows - 0.5 kg;
• wine vinegar - 1 tbsp. l.;
• bay leaf - 3 pcs.;
• sugar - 0.5 tsp;
• Korean seasoning - 1 tbsp. l.

Cooking

1. Arrows are fried until softened.
2. Add the rest of the ingredients.
3. The dish is kept on fire until the liquid thickens.

Korean-style garlic arrows with carrots can be called a traditional Asian dish. The dish has a piquant spicy taste due to the addition of various spices, and the presence of vegetables in its composition will make it extremely useful. As a result, you can get a dish with an unsurpassed taste and an impressive set of vitamins.

Ingredients:

• arrows - 0.5 kg;
• carrots - 2 pcs.;
• onion - 1 pc.;
• lemon - 0.5 pcs.;
• red pepper - 2 pcs.;
• corn oil - 50 ml;
• garlic - 3 cloves;
• seasoning for Korean salads.

Cooking

1. Blanch the arrows, cool them.
2. Chop vegetables. Connect all components.
3. Add seasonings, lemon juice and oil. Stir again, set aside for two hours.

At any feast, a spicy Korean-style spicy garlic salad will take root. When cooking it, housewives will be able to show their imagination to the fullest and use a set of seasonings that they like the most. An important point to consider when cooking garlic arrows in Korean is that you need not to overcook them in a pan, otherwise they will turn into porridge.

Ingredients:

• arrows - 300 g;
• vinegar - 250 ml;
• sugar - 3 tsp;
• soy sauce - 0.5 tsp;
• seasonings - ground ginger, coriander, mustard seeds, chili pod, pumpkin seeds, allspice in peas, cloves.

Cooking

1. Cut the arrows, fry, attach the remaining components.
2. Hold the arrows on the stove until a dark olive color. Cool down and serve.

You can treat yourself to a spicy dish not only in summer, but also in the cold season, if you make garlic arrows in Korean for the winter. They can be marinated, stored in jars and used occasionally as an original appetizer or an addition as a side dish to potatoes or rice. Each housewife takes a set of spices to her taste.

Ingredients:

• arrows - 0.5 kg;
• vinegar - 550 ml;
• sugar - 4 tbsp. l.;
• salt - 2 tbsp. l.;
• seasonings - to taste;
• pepper - 5 peas.

Cooking

1. Cut the arrows, combine with other components and simmer until dark olive color.
2. Divide into sterilized jars.

A delicious and high-calorie dish will be garlic arrows in Korean with meat. They will come out truly indescribable, due to the fact that pork or beef is filled with garlic flavor and flavored with hot spices. Some housewives use a very unusual recipe for garlic arrows in Korean, they are sweetened using honey or sugar.

Garlic sprouts are champions in the content of vitamins and useful microelements, and, in addition, they are easy to turn into a delicious savory snack. These are fragrant pickled arrows that go well with meat, fish and vegetables. The recipe for garlic arrows in Korean turned out to be as simple and understandable as possible.

You can easily make the snack under discussion quickly. Especially if you know the basic principles of its preparation and some tricks:

1. It is best to add salt to the dish with soy sauce or coarse salt at the very end of cooking. For piquancy, sugar and natural bee honey are often added to it.
2. Garlic arrows are always marinated during cooking. For example, in any vinegar or freshly squeezed lemon juice.
3. To facilitate the task of selecting hot spices suitable for a snack, it is better to purchase a ready-made mixture for Korean Carrots.
4. You can cook a dish not only from fresh young shoots of garlic, but also from frozen ones.
5. Be sure to cut off the buds and the lower part from the arrows, rinse them with running water and dry with a napkin.
6. If the stems are already mature, then it is better to pre-blanch them to soften.
7. The length of pickled arrows should not exceed 3-10 cm. If the shoots are larger, then they should be cut into suitable pieces.
8. To remove bitterness from the shoots, you can soak them for a couple of minutes in hot water, and then immediately cool them in ice.
9. Do not leave frozen arrows to thaw, but immediately send them to the pan for frying.

Garlic arrows can be cooked not only on their own, but combined with other products: meat, vegetables, herbs.

cooking recipes

There are many interesting recipes for preparing the discussed savory snack. In addition to the classic, these are also options with the addition of fresh vegetables, meat, sesame and other ingredients.

Classic recipe for garlic arrows in Korean

This option will require the simplest and most affordable products. These are: 270 g of garlic shooters, 1 tbsp. sugar, a couple of bay leaves, 2-3 cloves of garlic, 3 tbsp. table vinegar and soy sauce, 1 tsp each. seasonings for Korean carrots and coarse salt, 1.5 tbsp. any vegetable oil.

1. Sugar, salt and spices are mixed in a salad bowl.
2. To the listed ingredients, bay leaves broken into small pieces are added.
3. It remains to pour soy sauce into the mixture.
4. Garlic shoots (about 5 cm long) are fried in oil until soft and brownish in color.
5. A fragrant dressing is poured directly into the pan to the ready arrows, and together the components are stewed over low heat for a couple of minutes.
6. When the mass has cooled slightly, it should be transferred to a plastic container and poured with vinegar mixed with chopped garlic.

The resulting snack can be eaten immediately, but after 4-5 hours of exposure in the cold, it becomes even tastier.

with pork

With meat, the appetizer is more satisfying. If you add it with a suitable side dish, you get a full-fledged oriental dinner. To prepare the dish, you need to use: 550 g of garlic arrows, 450 g of pork pulp, 2 white onions, 2-3 pinches of special seasoning, 0.5 tsp. sesame oil, 3 tbsp. soy sauce without additives, oil for frying.

1. The onion is cut into thin half rings, and the shoots are cut into sticks no longer than 5 cm. The meat is chopped into strips across the fibers.
2. Pork slices are fried until golden in any vegetable oil.
3. When the meat is ready, onion, sesame oil are added to it, and the ingredients are cooked together until the vegetable is transparent.
4. It remains to add chopped arrows to the pan, pour in a mixture of soy sauce with seasonings, and simmer the dish over low heat for 10-12 minutes.

As a side dish, boiled rice of any variety is ideal for such a treat.

with cucumber

Cucumber will add lightness and juiciness to the appetizer. In addition to this vegetable (1 pc.), You need to take: 450 g of fresh garlic arrows, a couple of garlic cloves, half a white onion and the same amount of red sweet pepper, 1 tsp. table vinegar, 0.5 tsp. sugar, a pinch of coriander and ground red pepper, a bunch of fresh cilantro, oil.

1. Garlic shoots should be cut into sticks about 10 cm long.
2. Onions and sweet peppers are chopped into miniature cubes and fried in hot oil for 1 minute.
3. Garlic shoots are added to the products, and together the ingredients are fried for another couple of minutes until the sticks become soft and change color.
4. Vegetables are transferred to a deep plate, and sugar, table vinegar, chopped garlic, and spices are added to them.
5. The snack is infused in the refrigerator for about 30 minutes.

Before serving, the treat is sprinkled with finely chopped cilantro. If necessary, it can be topped up.

With honey

Honey is a great addition to any savory snacks. The main thing is to take a high-quality natural bee product (2 tsp), as well as: 450 g of garlic arrows, 7 heads of young onions, 4-5 cloves of garlic, 1 tbsp. vinegar (balsamic is best), 50 ml soy sauce, a small pod of hot pepper, ground coriander, dried herbs, oil.

1. Garlic is cut into short sticks, and onion heads are cut in half. Together they are fried in butter until soft.
2. Soy sauce and honey are added to vegetables. The ingredients are stewed over low heat for 3-4 minutes.
3. After removing the pan from the stove, you need to send chopped garlic and all the seasonings to the vegetables.
4. After thorough mixing, the snack should be infused for at least 1 hour.

Appetizers can be served hot.

With soy sauce

Soy sauce for such a recipe should be taken light salty without unnecessary additives (100 ml). Additionally you will need: 550 g of garlic arrows, 1 carrot, a couple of bay leaves, 1 tsp. table vinegar, 1 tbsp. special "Korean" seasoning, olive oil.

1. Garlic shoots are cut into sticks 6-7 cm long, carrots are rubbed onto a coarse grater.
2. Vegetables are fried in well-heated olive oil.
3. When the ingredients become soft, you can add chopped bay leaves, seasonings and vinegar to them. If desired, you can add a little sugar.
4. It remains to mix the products well and pour them with soy sauce.

Ready-made salad of garlic arrows in Korean is stored exclusively in the refrigerator under a closed lid.

Quick Recipe

An appetizer prepared according to this recipe can be tasted and served immediately after mixing the ingredients. For her, you need to use the following products: 350 g of young garlic shoots, 70 g of green onions, 2 tbsp. balsamic vinegar, 1 tbsp. sesame, 1 tsp sugar, a pinch of hot pepper, coriander and any other favorite spices, 40 ml of olive oil.

1. The arrows are cut into sticks 3-5 cm long, green onions are chopped in the usual way.
2. In a deep frying pan, oil is mixed with all the spices. The mass warms up well, and vegetables are added to it. Together, the ingredients are cooked over low heat for 8 minutes.
3. Then they are sprinkled with sugar and poured with soy sauce.
4. After another 10-12 minutes, the garlic shoots should almost completely absorb the liquid from the pan and become soft.
5. It remains to pour the slightly cooled mass with vinegar and sprinkle with sesame seeds, previously fried in a dry frying pan until golden.

Dry basil or rosemary will go well with such an appetizer.

Korean-style garlic arrow salad with vegetables

If you add vegetables to garlic shoots, you get a full-fledged spicy spicy salad. To prepare it, you need to take: 450 g of arrows, 2 pcs. carrots, onions and red sweet peppers, 3-4 cloves of garlic, juice of half a lemon, 50 ml of corn oil (can be replaced with any vegetable oil), a pinch of salad dressing or carrots in Korean.

1. 5 cm garlic sticks are blanched for 2 minutes, after which they are mixed with the rest of the finely chopped vegetables.
2. The ingredients are poured over with oil and lemon juice, and sprinkled with all the cooked spices and minced garlic.
3. The salad is well stirred, transferred to a glass container with a lid and sent to a cold place.

The appetizer will be infused until cooked for at least 24 hours. It needs to be stirred periodically.

Arrows of garlic in Korean for the winter with sesame seeds

Sesame is able to add an original oriental flavor to any dish. Before mixing with other ingredients, it is always fried in a dry pan until golden (2 tsp). You also need to take: 550 g of garlic stalks, 50 ml of soy sauce, 70 ml of refined oil, 1 tablespoon of rice vinegar, 8 pcs. cloves and the same amount of peppercorns, a pinch of coriander and ground red pepper. The following describes how to cook Korean-style garlic arrows with sesame seeds.

1. All spices are ground with a pestle and poured into hot oil in a thick-walled dish.
2. Garlic shoots cut into short sticks are immediately sent to the hot mass.
3. When the ingredients are soft, soy sauce is sent into the container, and the shoots are cooked to an olive hue.
4. Next, vinegar is poured in, sesame seeds are poured out, and the dishes are removed from the fire.
5. The snack is infused for at least 12 hours on the bottom shelf of the refrigerator.

You can store the finished product in a glass container under the lid for 2 weeks.

pickled garlic- one of the favorite homemade preparations in Korea. Koreans call such preparations panchhan (Korean 반찬), literally “side dish” - this is the name for all kinds of salads and snacks (including canned ones), which are served in addition to the main side dish or soups. Very often among them - pickled garlic. This homemade snack is very easy to make. It is marinated in two stages - first, it is poured with a marinade based on rice vinegar and salt, and for the second stage, a marinade is prepared from soy sauce, rice vinegar and sugar, and again the garlic is kept in the marinade. Nothing complicated. To prevent the garlic cloves in the vinegar-based marinade from turning blue, pre-soaking the garlic in cold water for three hours will help. Anyone can do the recipe. The result is a delicious crunchy Korean snack jar that will brighten up both a homemade dinner and a festive lunch.

Ingredients:

• garlic - 450 g (about 8-9 heads of garlic),

For the vinegar marinade:

• white rice vinegar - 160 ml,
• sea ​​salt - 1 tbsp,
• water (boiled) - 330 ml,

For the soy sauce marinade:

• light soy sauce - 170 ml,
• white rice vinegar - 60 ml,
• granulated sugar - 3 tablespoons,
• water (boiled) - 330 ml.

Chop the heads of garlic into individual cloves. Soak them in water for 30 minutes so that the husk can be easily removed.

Then peel the garlic cloves, after cutting off the tips of the cloves with the remnants of the roots.

Pour the garlic with cold boiled water for 3 hours to prevent it from turning blue during pickling.

Drain the water and rinse the garlic.

Prepare a marinade from vinegar and salt. In a suitable bowl, mix water, white rice vinegar and sea salt until it dissolves.

Add garlic cloves. The marinade should completely cover them. Cover the container with a lid (or cling film) and leave to marinate at room temperature for 5-7 days.

After the first marinating time, prepare the soy sauce marinade.

In a saucepan, mix light soy sauce, white rice vinegar, granulated sugar and boiled water. Bring the liquid to a boil and simmer for 5 minutes over low heat. Then turn off the fire and let the marinade cool at room temperature.

Drain the vinegar marinade from the jar of garlic. Pour garlic marinade from soy sauce. Make sure all cloves are covered with marinade. Close the lid and leave to marinate at room temperature for 2 weeks. After a couple of days, garlic can already be eaten, but it will be tastier if it is allowed to brew longer.

Then the jar of garlic is best stored in the refrigerator, so it can be stored for several months.

Best wishes,
Your Korshop.

Korean pickled garlic recipe with step by step preparation.

• Dish type: Preparations, Pickling
• Recipe Difficulty: Very simple recipe
• National cuisine: home kitchen
• Features: Recipe for Vegetarian Diet
• Reason: For lunch

• Preparation time: 12 minutes
• Cooking time: 3 days 12 hours
• Servings: 3 servings
• Amount of calories: 45 kilocalories

Another great dish for lovers of everything cooked in Korean at home. Such garlic will be an excellent spicy snack on your table.
Servings: 9-10

Ingredients for 3 servings

• Garlic - 1 Kilogram
• Vinegar (9 percent) - 1 Cup
• Soy Sauce - 4 Cups

Step by step recipe

1. Various Korean-style dishes have long entered our daily lives and have taken a strong position there. Therefore, I will tell you how to cook pickled garlic in Korean and thereby add one more to this list. In fact, this is a real masterpiece for true garlic lovers like me. In addition, the Korean pickled garlic recipe is very simple and is perfect as an appetizer for any hot dishes.
2. 1) First of all, thoroughly wash the unpeeled heads of garlic. Then we divide it into cloves, but do not clean it, and let it dry a little.
3. 2) We shift the garlic into a glass jar and fill it with vinegar, add a little water.
4. 3) We close the jar with a lid and leave it in a dark, cool place for a week.
5. 4) After 7 days, we take out the garlic. Before that, we need to pour the soy sauce into a saucepan and boil it for 10 minutes over low heat. When it cools down, it is necessary to pour it into glass jars so that it occupies 1/1 part of the volume and transfer garlic to these jars.
6. 5) At the end, we roll up the jars with lids, and send the jars to the cellar, to the refrigerator or to the balcony, if it is already cold enough there.
7. This is actually a great savory snack that goes very well with, for example, hot potatoes and maybe even compete with pickled cucumbers.

What to do with a large harvest of garlic? Definitely pickle!

Marinated garlic - a delicacy or a snack? It is difficult to call a delicacy a product that can be easily found on the grocery market in barrels and cans. Despite this, pickled garlic is considered a pleasant addition to dishes. This category also includes sauerkraut and pickled cabbage, pickled cucumbers, Korean-style carrots, pickled ginger.

Recipe for pickled garlic cloves for the winter in jars

This recipe requires more time to prepare the products, but then you can enjoy the delicacy without any hassle.

Ingredients:

• garlic - 700 g
• water - 500 ml
• sugar - 25 g
• salt - 20 g
• vinegar - 80 ml
• black peppercorns - 1 teaspoon
• hot peppers - 1-2 pods (1 per jar)
• dill umbrella - 1 per jar

Cooking:

1. Sterilize jars and lids in the oven.
2. Peel the garlic, cut into slices.
3. Clean each slice, cut off the bottom.
4. Wait for the water to boil violently, place a colander with garlic there and blanch the cloves for 60 seconds.
5. Remove the garlic and put it in cold water.
6. Wait for the garlic to cool down.

At this time, prepare the marinade:

1. Put water (500 ml) on the stove.
2. Dissolve salt, sugar, peppercorns in it.
3. Boil.
4. Remove from heat, add vinegar, stir.

Put the products in the jar in the following sequence:

• dill umbrella
• garlic to the middle of the jar
• hot pepper pod
• leftover garlic

1. Fill jars with hot marinade.
2. Seal, turn lids down.
3. When the jars have cooled down a bit, put them on the floor and wrap them in a blanket. Then place in storage.

Recipe for pickled garlic for the winter with whole heads, as in the market

Whole pickled garlic is good because it tastes rich, and during cooking there are fewer troubles with cleaning. But you still have to peel such garlic, just before eating directly.

Note! The market usually sells red or pink garlic. Such garlic can be obtained by marinating it with beets.

Pickled Garlic: Instant Recipe

This recipe for pickled garlic is considered a quick one because it does not take much time to “bring to taste”. Garlic can be consumed after 3 days. For those who love it more vigorously - after 5 days. Also, the recipe does not require sterilization and rolling into jars.

You need to store the snack in the refrigerator or in another place where it definitely does not ferment and does not deteriorate.

Advice! Add spices to your taste, but keep in mind that there should be a lot of them. Otherwise, the garlic simply will not have time to marinate in such a short time.

Ingredients:

• unpeeled garlic - 1.2 kg
• water - 250 ml
• vinegar - 185 ml
• salt - 25 g
• sugar - 55 g
• black peppercorns - 10 pieces
• cloves - 5 pieces
• coriander - 1/4 teaspoon
• rosemary - a pinch
• nutmeg - pinch
• bay leaf - 3 pieces

Cooking:

1. Peel the garlic from everything superfluous, divide into slices.
2. Fill jars disinfected at high temperature with garlic.
3. 1. Dissolve salt, sugar and other spices in water.
   2. Bring to a moderate boil.
   3. Quickly add vinegar and remove from heat.
4. Pour garlic with freshly prepared hot marinade, close the jars and refrigerate for 72 hours.

Garlic pickled with cloves for the winter without sterilization

Garlic without sterilization can be prepared according to some of the recipes above. There is one big plus in this cooking method: you do not need to bother much. However, jars will still have to be sterilized!

Helpful information! Sterilization involves the processing of jars in a special way, in which they are boiled in a large container for 5-30 minutes.

Sometimes sterilization is necessary. For example, when you cook jam without sugar, or the same garlic without a bite. But in most cases, this step can be omitted.

This recipe is extremely simple.

Ingredients:

• garlic - 1 kg
• water - 250 ml (or more)
• bite - 150 ml
• ground coriander - 1 whisper
• bay leaf - 3 pieces
• hot capsicum - 2 pieces
• salt - 30 g
• sugar - 65 g
• ground cumin - 1/2 teaspoon

Cooking:

1. Peel the garlic from all excess, leave clean slices.
2. Prepare a container for garlic in a special way.
3. Fill it with garlic.
4. To prepare the marinade:
   1. Chop hot peppers into rings.
   2. Dissolve sugar, salt and other spices in water.
   3. Boil for 3 minutes.
   4. At the end, remove from the stove and add vinegar.
5. Pour the hot marinade over the garlic.
6. Roll up jars with lids, turn over and leave to cool.

Pickled garlic cloves with beets for the winter

This recipe is very similar to the recipe for marinating garlic "as in the market", but there are still differences.

Ingredients:

• garlic - 1 kg
• beets - 200 g (2 pieces)
• sugar - 70 g
• salt - 30 g
• vinegar - 150 ml
• cinnamon - a pinch
• cloves - 5 boxes
• black peppercorns - 6-7 pieces

Cooking:

1. Gently peel the garlic, separating the cloves.
2. Also peel the beets, cut into slices, then each slice in half.
3. Place garlic and beets in layers in sterilized jars.
4. Cook the marinade:
   1. Dissolve salt, sugar and spices in a container with water.
   2. Cook after boiling for 2 minutes.
   3. Remove from heat and carefully add vinegar.
5. Introduce hot marinade into garlic with beets.
6. Seal jars, turn over and remove.

Korean Pickled Garlic

This recipe is quite simple. You do not have to prepare a separate marinade with spices.

Ingredients:

• garlic - 1.5 kg
• water - optional
• table vinegar - 300-400 ml
• soy sauce - 1 liter (may need less)

Cooking:

1. Peel the garlic well, leave the cloves.
2. Put the garlic to the very top in jars. Pour about 2/3 of the volume of the jar with table vinegar. Fill the rest with boiled hot water.
3. Close the lids and put away for a week in a dark, cold place. For example, in the refrigerator.
4. After a week, remove the jars of garlic, open them, drain the marinade.
5. Disinfect jars, boil soy sauce for a quarter of an hour, then cool.
6. Divide the garlic into 1/2 jars.
7. Fill with warm sauce, seal with lids.
8. Put away in a cool dry place.

Pickled garlic with red currant without vinegar

This recipe is especially relevant in the summer, when there is nowhere to put a large crop of currants. Ginger will add spice and spiciness to the appetizer, and the absence of vinegar will make it also very useful.

Ingredients:

• garlic - 10 heads
• water - 600 ml
• red currant - 500 g
• ginger - 100-150 g (to taste)
• salt - 10 g
• sugar or honey - 60 g

Cooking:

1. As usual, peel the garlic, separate the cloves and peel them.
2. Wash ginger, but do not peel, because it is in the peel that contains most of the nutrients. Cut into medium cubes.
3. Sort out red currants, remove bad berries, branches, debris and leaves. Rinse.
4. Make the marinade:
   1. Dissolve sugar or honey in water, add a few pinches of salt.
   2. Then add all the garlic to the liquid.
   3. Boil garlic with marinade for 60 seconds.
5. At this time, spread the currants and ginger equally.
6. When the marinade has cooled slightly, pour it into jars along with garlic.
7. Seal jars tightly.
8. Then move to a cool dry place for storage.

Tip #1! You can use both garlic cloves and cloves in this recipe. It won't make a difference in taste.

Tip #2! If you are worried about blanks without vinegar, you can additionally sterilize jars with marinade and currants for 10-15 minutes and only then roll them up.

Pickled Garlic: Georgian Recipe

In Georgian recipes, such a spice as tarragon often appears. This is not lemonade, another name for tarragon is tarragon. The grass is fragrant, strongly smelling. Georgians like to make drinks with it and use it for pickling.

In this recipe, there are no strict restrictions on the quantity, only the proportion applies: the ratio of water to vinegar should be 1:2. That is 1 part water and 2 parts vinegar.

Ingredients:

• peeled garlic - 1 kg
• water - optional
• wine vinegar - optional
• salt, sugar - to taste
• tarragon - optional

Cooking:

1. Garlic, peeled in advance, is transferred with chopped tarragon to jars, alternating: a layer of garlic, a layer of grass, and so on.
2. The bite is mixed with water in the proportion indicated earlier, salt and sugar are dissolved, brought to a temperature of 90-95 degrees.
3. Such a marinade is filled with food jars.
4. Top loosely covered with a lid and put in a cool place. Ideally - in the cellar, for 14 days.
5. After a while, the jars are opened, the contents are checked, and, if everything is in order, the lids are screwed tightly.

Pickled garlic in beetroot juice for the winter

If you want more garlic and less beetroot, then we present to your attention a simple recipe for making pickled garlic in raw beetroot juice. According to this recipe, the garlic turns out to be the most tender, and the taste of beets is almost not felt.

Ingredients:

• beets - 2 pieces
• garlic - 500 g
• salt - 20 g
• sugar - 50 g
• table vinegar or apple cider vinegar - 60 ml
• water - 500 ml

Cooking:

1. Peel the garlic, separate the cloves.
2. Blanch garlic in boiling water for 2-4 minutes.
3. Then immediately cool the garlic cloves by immersing them in ice water.
4. In parallel, you can do the preparation of the marinade:
   1. Grind the pre-peeled beets on a coarse grater.
   2. Squeeze out juice using cheesecloth.
   3. Dissolve salt, sugar in water, combine with beetroot juice.
   4. With a rapid boil, boil for a quarter of an hour.
   5. Introduce vinegar, mix, remove from the stove.
5. Place garlic cloves in jars.
6. Fill the container with hot marinade.
7. Tighten the jars with lids and remove until cool.

Pickled garlic in redcurrant juice

Garlic in redcurrant juice is marinated in the same way as in beetroot juice. Only if the beets are crushed with a grater, then you will need a blender, meat grinder or food processor to grind currants.

Advice! Note that beetroot marinade is more spicy, while redcurrant marinade is sour. Therefore, you can reduce the amount of vinegar and add spices: rosemary, coriander, cloves.

Pickled garlic: cold way

The difference between the cold method and the hot one is that the marinade is used to pour the garlic completely cooled down. Such garlic should be infused in a dark, dry and cold place for at least 60 days (2 months). If this is a long time for you, then refer to the standard, hot pickling method. Hot-pickled garlic can usually be eaten after 2 weeks.

Any recipe for pickling garlic can be turned into a cold one in an instant if the cloves are poured not with hot marinade, but cooled to room temperature. This is the whole secret.

Pickled young garlic: a recipe for the winter

Young garlic, although still very soft and tender, is still suitable for pickling. Any marinade for young garlic is suitable, as is the pickling method. It is advisable to additionally subject young garlic to additional sterilization, since its antiseptic properties are still weak, and it may deteriorate during storage.

Pickled garlic for the winter with suneli hops

Oriental spice - suneli hops, traditionally used for meat, fish, vegetable dishes. Perfect for pickling garlic along with cloves, coriander, black pepper. The seasoning has a pronounced taste and aroma, goes well with lemon juice.

Apple cider vinegar is often substituted for regular vinegar. It is believed that apple cider vinegar is less caustic and harmful. Of course, if we are talking about high-quality vinegar, or homemade. Low-quality store-bought apple cider vinegar is most often a mixture of apple juice and table vinegar.

Since apple cider vinegar can replace regular table cider vinegar, any recipe from this article is suitable for making pickled garlic. Just replace one vinegar with another.

Advice! The best possible combination can be achieved by adding apple cider vinegar to the recipe for pickled garlic with currants, suneli hops, or beets.

Garlic pickled with cloves for the winter with pomegranate

Garlic marinated with pomegranate has a pronounced sweet and sour taste, quite pleasant and spicy at the same time.

Ingredients:

• garlic - 500 g
• ripe pomegranate - 1 medium
• wine or apple cider vinegar - 100 g
• water - 300 ml
• salt - 15 g
• sugar - 30 g

Cooking:

1. Peel the garlic, divide the cloves.
2. Peel the pomegranate in any way convenient for you, separate the grains.
3. Banks exposed to high temperatures (boiling, heating over steam or in the oven)
4. Put garlic cloves and pomegranate seeds in layers in jars.
5. Prepare the marinade by mixing the remaining ingredients, except for the vinegar.
   1. Boil the marinade for 3 minutes, remove from heat.
   2. Add apple cider vinegar, stir
6. Pour in freshly prepared marinade, tighten the lids.

Recipe for pickling garlic in plastic buckets

Marinating in buckets is convenient when you need a large volume of finished products at once. There are no problems with banks. Sterilizing buckets is simple: scald them several times with boiling water. It's enough.

Advice! It is better to use plastic buckets that are hermetically sealed. The volume of such buckets is usually 10 liters. They most often sell mayonnaise, salted herring, cucumbers, cabbage.

Video: How to cook Pickled Garlic?