Special connoisseurs of garlic and other savory recipes with it understand the value pickling garlic, its benefit and necessity. Of course, pickled garlic retains its taste and all the beneficial properties - it is impossible to overestimate it. It can be added to salads and first courses, in addition, for preventive purposes, it is recommended to swallow it whole, and processing in a marinade makes sharp teeth "softer" for delicate stomachs.

Option 1. Salted garlic.
... Garlic - how much is required;
Brine:
... Water - 1 liter;
... Rock salt - 100 gr.

Cooking method:
As in the first version of dry salting, peel the garlic from the "top shirt", remove the roots and tops, wash, put in a jar, pour cold water for three days (change the water once or twice a day). Prepare the brine (for a large number of heads of garlic, the amount of brine increases proportionally): boil the water, add salt, strain, cool. Arrange the prepared heads of garlic in jars, pour over chilled brine, cover, put in a cool place.

Option 2. - Lightly salted garlic:
... Water - 1l;
... Salt - 80 gr.;
... Greens and leaves of fruit trees to taste.

Cooking method home salting:
Prepare brine - from water, herbs and fruit leaves, cool. Put the garlic in a bottle, pour cold brine on top (the garlic should be completely covered), store at room temperature for five days, then put it in a cold place.
Bon Appetit!

Now is the time to salt the garlic while it is still very young. Many people know that garlic, as a seasoning, is simply irreplaceable, because it has a wonderful unique taste and aroma. In addition, garlic is very beneficial because this vegetable has antifungal and antimicrobial properties. It is a pity that in the conditions of an apartment, without having at hand, for example, a cellar, it is almost impossible to preserve garlic for a long time. The way out is simple - you need to salt it.

How to salt garlic correctly for the winter?

You can salt garlic in different ways, there are several ways, each of which deserves your attention. Surprisingly, salting allows garlic not only not to spoil, but also to retain all its beneficial properties for eight months. This can neither please those who monitor their health and the state of the immune system, as well as those who are not indifferent to spicy, mouth-watering dishes with the addition of garlic.

In order to pickle garlic with whole heads, you will need:

• about 300 grams of salt
• 1 kilogram of garlic heads

Preparation:

1. If you decide to use this method, then keep in mind that the heads of garlic are not peeled with it. All you need to do is simply remove all roots and excess damaged scales with a knife. Prepare a suitable jar in advance, its volume will depend on the amount of garlic you would like to cook.
2. At the bottom of your container you need to pour a small layer of salt, and spread the heads of garlic on top of it. Now you will need to fill in all the gaps between the laid out heads with salt, and then make the next layer. As a result, it turns out that all the garlic heads are completely in salt, while the last layer of garlic should be completely covered. When you're done, just close the jar with a tight lid.
3. Garlic, pickled with heads, must be stored in some cool room. When you eat it, you will hardly feel the difference between salted and fresh garlic, because it will remain the same dense and crispy.

Salted garlic in chunks

To salt the garlic in chunks, you will need:

• 100 grams of peeled garlic, sliced ​​or diced
• 30 grams of salt

Preparation:

1. To use this method of pickling, you need to peel the garlic, that is, disassemble it into individual cloves. Peeled garlic cloves must be cut into slices.
2. Add salt to the resulting plastics and mix thoroughly, the grains should be distributed as evenly as possible over the garlic so that there are no lumps. The entire resulting mixture must be laid out in jars of a suitable volume so that the containers are filled as tightly as possible.
3. After that, all that remains is to close the jars with lids and send them for storage in the refrigerator.
4. This method is not only suitable for pickling mature garlic, in the same way you can preserve young garlic and even its feathers. Just cut everything into slices and salt in the same way. This seasoning can be added directly to food, but keep in mind that you no longer need to add salt to the dish.
5. Salted garlic chunks are good both in salads and in soups and main courses.

Garlic in brine

To cook garlic in brine, you will need:

• garlic heads
• 100 grams of salt per 1 liter of water

Preparation:

1. You do not need to pick the garlic into cloves, you should leave the heads intact. However, before salting, remove all roots, damaged scales and leaves, and then rinse the garlic thoroughly under running water, making sure that there is no dirt or dust on the heads. After that, place the garlic in large, preferably three-liter jars and fill with cold water.
2. For the next three days, you should regularly change the water in the cans, about twice a day. After that, the water from the containers must be drained. Now all the preparatory procedures are completed, and you can directly start salting the garlic.
3. A jar of garlic filled with brine should be sterilized by bringing it to a boil in a saucepan of water.
4. Prepare a brine from water and salt, bring the liquid to a boil and refrigerate, then pour the garlic with the brine. Now you just have to roll up the jars with special lids and send them for storage.

Pickled garlic "Tsarsky"

Pickled garlic "Tsarskiy" is a recipe for cooking Georgian cuisine, this pickled garlic recipe requires attention and time, but it's worth it!

Ingredients of Tsarskoe pickled garlic:

• Garlic - 15-20 heads
• Sugar - 0.5 cups
• Black pepper - 8-10 peas
• Allspice - 8-10 peas
• Carnation - 2-3 buds
• Grape vinegar - 0.5 cups
• Grape juice - 1 l

The recipe for pickled garlic "Tsarskoe":

1. To prepare a recipe for Georgian cuisine, pickled "Tsarsky" garlic, fresh garlic, without dividing into cloves, dry in a cool dark place for 2 weeks. After drying, cut off the root rosette from the heads of garlic without damaging the cloves. Place the garlic in a saucepan or jar and cover with cold water for a day. Then take out, remove the top layer of husk, rinse and place tightly in a large, low container.
2. From 1 liter of water and 2 tablespoons. salt, prepare brine and pour garlic over it. Change the brine every day for three weeks. After three weeks, boil 1 liter of water, add sugar and the same amount of salt, all the spices and vinegar. Let the marinade simmer for 1-2 minutes, cool and strain. Pour the garlic with the prepared marinade, cover with gauze and set aside in the refrigerator for 2 weeks.
3. After two weeks, drain the marinade, and royally pour the garlic with grape juice for a week, then drain the juice, and pour the marinade over the garlic again. Soak the garlic in the refrigerator for another 5 days, and then serve.

Foreword

The health benefits of garlic are well known and it is also a delicious seasoning for food. Some lovers of this vegetable cannot live a day without it and even eat it fresh. Unfortunately, it is impossible to store garlic at home for a long time (it grows moldy in the refrigerator, and dries up in the room), so it is best to salt it for the winter - this way more vitamins and nutrients will be preserved.

Briefly about the benefits of salted garlic and how to prepare it

Once upon a time, a person simply knew and actively used him for the treatment and prevention of various diseases. Currently, scientists have already thoroughly studied this vegetable and discovered, apparently, almost all the secrets of its miraculous effect on the body. About 400 active biological components have been found in garlic. These are not only vitamins, trace elements, mineral salts, but also various organic substances, as well as essential oils. Garlic also benefits from their unique proportions, which provide a complementary and mutually reinforcing effect of all components.

When, of course, part of the vitamins and other substances is lost. But it is the salting of this vegetable that makes it possible to preserve the healing components in it in almost the same volume as in the fresh one. The aroma is not even lost. So salted garlic is practically no less useful than fresh garlic.

Salting is often confused with pickling or pickling foods. They are not the same thing. Fermentation recipes differ in that the product is allowed to ferment with the brine and are not covered with tight lids throughout the entire storage period. When pickling, add vinegar, and put a little salt. There are two ways to pickle garlic: dry and in brine.

Rules and nuances of garlic pickling

For pickling, only fresh, not withered, not frozen, without signs of spoilage and in no case sprouted, or even slightly unripe heads of garlic, are suitable for salting. Before pouring salt or brine on a vegetable, it must be properly prepared. If the garlic needs to be salted with peeled cloves, chopped or chopped, then everything is clear here. The head must be disassembled into cloves, which we then clean from the husks, throwing out the spoiled or cutting off the rotten and damaged places from almost good ones.

If, according to the recipe, you need to salt the garlic whole or with unpeeled cloves, then there is much less preparatory work. The heads of the vegetable must be freed from soil and dirt, if any, cut off their roots and upper tail, then remove the upper and damaged husk, while opening, but not removing the scales, the cloves. After that, if the garlic needs to be salted whole, we carefully examine it. We carefully remove the revealed damaged teeth, without violating the integrity of the head. Then, if necessary, rinse the garlic under running cold water and let it dry.

When it is necessary to salt with teeth, after removing the upper husk from the head, we disassemble it into slices. Then we make a "revision" of the latter. We discard spoiled and damaged teeth. If they are not completely "hopeless", we clean, cut them and use them for food, for cooking, or hide them in the refrigerator. The remaining teeth suitable for salting, unpeeled, if necessary, rinse under running cold water, and then leave to dry.

When salting garlic, regardless of the recipe, it is recommended to use jars of the following containers:

• for 2 or 3 liters - when preparing whole heads;
• 1 l - under the cloves;
• up to 0.5 l - for chopped and chopped garlic.

Some recommend pouring hot brine over the vegetable or sterilizing it. This is not worth doing, because in the first case will turn out semi-boiled, and in the second - boiled garlic. Of course, it will no longer retain that freshness, taste and aroma, much less vitamins and nutrients will remain in it, and the shelf life will be much shorter.

After salting is complete, the jar of garlic must be immediately closed with a dense plastic lid. Dry-prepared vegetables can be stored for a long time even at room temperature. But do not leave it in the open light, with direct rays of the sun on the window. It will stand for the longest time in a cool, dark place, such as a refrigerator or cellar. Garlic cooked in brine should only be stored there.

Dry salting is a simple and effective way to preserve freshness and vitamins

Dry salting of garlic, leaving it practically fresh, allows you to save more vitamins, useful and active substances in it than when preparing this vegetable for the winter in brine or in any other way. True, depending on the recipe used, such salted garlic can not always be used in food as we would like. There is it in its pure form, with a bite, as lovers of this vegetable like it, it will be possible only if it is prepared with whole heads or with unpeeled cloves and at the same time is not very saturated with salt. Dry-pickled garlic can be stored without losing its taste and properties for up to 8-9 months.

There are only a few dry salting recipes, because this method of preparation invariably involves the use of only 2 ingredients - the garlic itself and salt, and in a constant ratio: about three parts of the first should account for about one second. Usually for 1 kg of garlic take 300-350 g of salt. The difference between the recipes is only in how the vegetable is salted: heads, cloves or chopped. Salt must be non-iodized and preferably coarse.

As a rule, garlic salted in this way is used as a fragrant seasoning. It is added to dishes that require both ingredients - salt and this vegetable. It can be borscht, salad, main courses or sauces. Moreover, it is necessary to monitor the degree of salinity of both the food being cooked and the added garlic. Otherwise, the food can be oversalted, and strongly. The richest are chopped and chopped (twisted) garlic blanks. The latter can be safely used when salting bacon without the additional addition of salt. If the aroma of fresh garlic should prevail in the dish, then salt the dish during the cooking process should be lightly at first, and shortly before serving, season with salted vegetable.

Salting recipe with whole heads. Pour salt on the bottom of the cans and level them with a thin layer. Its amount should be sufficient to prevent the heads from coming into contact with the glass. We lay the first layer of garlic, trying to leave a small space between it and the walls of the jars, as well as the adjacent heads. Sprinkle it with salt, filling in the gaps and covering it slightly on top. Then, in the same way, lay the next layers of garlic. The last heads at the neck of the jar must be sprinkled with salt on top a little more than those placed in the previous rows.

Salting with cloves (unpeeled and peeled). It is similar to the previous recipe, only it will be necessary to leave a distance between the cloves, which will have to be sprinkled with salt more often than the heads. That is, there will be more layers. But if you do everything right, so that the garlic is stored longer. You can simplify the task: add salt and cloves alternately by eye, and then mix them. After stirring, the last such portion should be sprinkled with salt on top and no longer touched.

Recipe for harvesting chopped or twisted garlic. Cut the peeled cloves into pieces, slices or pass through a meat grinder. Then we mix the chopped garlic with salt, and the resulting mass is tightly, pressing down, laid out in the jars, leaving a little space in the neck area. Pour a thin layer of only salt on top.

How to salt in brine - both tasty and healthy

If you salt the garlic in brine for the winter, you get a delicious preparation that can be eaten as an independent dish. The bitterness during storage will be "washed" from the vegetable, and only a slight pleasant pungency and characteristic aftertaste will remain. True, the vitamins in such garlic and the benefits from it will be slightly less compared to the salted dry method. And you can store it not as long as the last one. Garlic salted in this way for the winter can also be used instead of fresh garlic for flavoring and fortifying various dishes.

Salting recipe with whole heads. You will need:

• vegetable (heads) - how much is required;
• non-iodized salt - 100 g;
• water - 1l.

Fill the heads with cool water in a suitable container. We leave for three days. At the same time, we change the water 1-2 times a day. After the allotted time, we prepare the brine in the amount necessary for salting the prepared amount of garlic. Bring the water to a boil, add salt to it, which should completely dissolve. Filter the resulting brine and then cool. We remove the heads from the water, put them in jars and fill them with cooled brine.

Lightly salted garlic in brine with fruit herbs. You will need:

• vegetable (heads or teeth) - as needed;
• non-iodized salt - 80 g;
• fresh greens and leaves of fruit trees - to taste;
• water - 1 l.

MARINATED GARLIC AS ON THE MARKET

Try to cook pickled garlic like in the market: this recipe is suitable even for novice harvesting of vegetables for the winter season. Among the various pickles for the winter, garlic preparations are made by few housewives. But in vain, because in salted and pickled form it does not lose its useful properties at all. garlic only removes excess bitterness and saturates the aroma of spices. This vegetable is good as an appetizer for meat and fish dishes and very much for vodka. conditions.

Marinating garlic with heads as on the market

Ingredients:

• garlic - 1 kg
• vinegar 9% - 200 ml
• salt - 30 g
• sugar - 30 g
• black pepper - 20 peas
• allspice - 20 peas
• bay leaf - 2 pcs. middle
• water - 200 ml

Important: the garlic must be firm (firm) in order for the garlic blank to obtain the desired crunchiness. Choose an average head size.

How to pickle garlic with heads

1. Pour boiling water over the garlic. This is necessary in order to remove excess husk without violating the integrity of the head. Remove any excess without dividing it into separate cloves. The garlic heads remain intact.
2. Transfer the garlic to a sterilized glass jar. Although pickled garlic, as in the bazaar, is not intended for long-term storage, this step will not be superfluous.
3. Mix vinegar with water, add spices, salt and sugar. Cook over low heat for 15 minutes.
4. Bring to a boil, cool to 80 ° C and pour over the garlic.
5. Close tightly with a capron lid and leave to cool at room temperature.

Pink garlic is more commonly seen on the market. It is marinated with beets and has a very attractive and mouth-watering appearance. This garlic can also be cooked by hand and is no worse than in a bazaar.

Pickled garlic with beets

Ingredients

• 1 kg of garlic
• 1 small beet
• 100 ml 9% vinegar
• 2 tbsp. tablespoons of salt and sugar
• 5 black peppercorns
• 4 carnation buds
• 1 liter of water - half a glass of 9% vinegar
  Layer with parsley if desired.

Pickled garlic with beetroot recipe

1. Peel the heads of garlic from the top layer of the husk, without dividing into cloves.
2. Dip in boiling water for a minute and immediately pour over with cold water.
3. Peel and cut the beets into thin slices.
4. Place the garlic in sterilized glass jars, alternating with beetroot pieces.
5. Boil water with pepper, salt, cloves and sugar, remove from heat and pour in vinegar.
6. Pour the resulting marinade over the garlic.
7. Close the jars tightly with lids and put them in the refrigerator.

You can taste the garlic, as on the market, after 3 days. The pickled garlic is stored in the refrigerator or in another cool place at a temperature not exceeding 12 ° C. It is recommended to use such a marinade for a month so that the harvest does not lose its taste. you can go with meat, fish, poultry, just with boiled and fried potatoes. Garlic in the marinade will increase the appetite and give a pleasant spicy taste to any dish.

There is nothing better than salted young garlic in winter, and even to a fragrant boiled pork with potatoes. But pickling garlic is very simple and there are many recipes for such a dish. Garlic is salted with and without marinade, and various ingredients are added for a rich taste and spicy aroma. Such garlic will be an excellent appetizer for meat and smoked meats, it will go well with aromatic borscht and will decorate any festive table with an aesthetic presentation.

Harvesting garlic

Before you start preparing pickles from garlic, it is worth peeling it correctly, which depends on the type of pickling you are using. You can salt garlic with whole heads or with cloves, and, depending on the method, you need to adhere to some guidelines. When salting with whole heads:

• only young garlic should be used for pickles;
• garlic should be peeled only from the upper coarse peel, leaving a soft young peel;
• wash the garlic thoroughly;
• do not trim the edge and tail of the garlic;
• put the whole garlic in dense large containers, jars or barrels.

For salting garlic wedges:

• any kind of garlic can be used, but young garlic is easier to peel;
• you need to completely peel the garlic and rinse thoroughly, but when using a young one, you can leave the soft shell around the clove;
• it is recommended to put the cloves tightly in small jars, since they do not take up much space;
• you can salt the cloves with meat products - lard or pork belly;
• it is best to salt the garlic cloves using a marinade.

Whole salted garlic

Such garlic looks beautiful in serving and is extremely easy to prepare, since a minimum of time is spent on cleaning and cooking.
Ingredients:

• heads of garlic - 1 kg
• coarse salt - 350 g

1. Peel the garlic heads from the top layer of the husk, cut off most of the stem, leaving only a small tail.
2. Cover the bottom of the can or keg with a layer of salt.
3. Put the garlic heads tightly on top of the salt, leaving small gaps.
4. Thoroughly tamp all the gaps between the heads and the entire garlic layer with salt.
5. Thus, fill the container to the top. You can add dill inflorescences or currant leaves between the layers.
6. Close the jar or keg tightly and send to a cold place. A cellar would be an ideal option for storing pickles.

Garlic with cloves in marinade

This option of pickles perfectly retains the elasticity of the cloves, the marinade makes the garlic crispy and very aromatic. Ideal for small jars.
Ingredients:

• garlic cloves - 1 kg
• salt - 4 tablespoons
• water - 650 ml.
• vinegar - 3 tablespoons
• sugar - 4 tablespoons
• cloves - 10 pcs.
• peppercorns - 8 pcs.

1. Boil all the components of the marinade, except for vinegar, until it boils. Add vinegar to the marinade removed from heat.
2. Peel the garlic and wash well.
3. Place the garlic cloves in jars and pour over the marinade.
4. Close the jars and put in the cold.

Salted garlic with bacon

This is a snack version of garlic, which can be served with ready-made salted aromatic lard. Also, this is a great solution for those who do not know how to use lard deliciously so that it does not take up extra space in the freezer.
Ingredients:

• garlic - 1 kg
• bacon - 1 kg
• bay leaf - 5 pcs.
• red pepper - 1/2 tsp
• a mixture of spices for salting - 2 tablespoons
• peppercorns - 8 pcs.
• salt - 4 tablespoons

1. Mix salt with spices, bay leaf, ground pepper and peppercorns.
2. Cut the bacon into slices of medium thickness, stuff some of them with cloves of garlic. Choose lard with small layers of meat - it tastes better.
3. Grate the lard well with coarse salt and spices.
4. Place lard tightly in a large container, sprinkle with salt, a layer of peeled garlic and salt again. Fill the barrel to the top.
5. Store lard in the cold for about four months.

Garlic according to the Armenian recipe

Spicy, piquant, moderately spicy - that's how it is, Armenian-style garlic. It is best to pickle such garlic in deep oak barrels, so the heads of garlic will acquire the characteristic taste and smell of a traditional Armenian dish.

Ingredients:

• young garlic - 1 kg
• grape juice - 50 ml.
• water - 950 ml.
• grape vinegar - 5 tablespoons
• sugar - 50 g
• black and allspice pepper - 4 pcs.
• walnut partitions - 5 pcs.
• salt - 50 g
• cloves - 2 pcs.

1. Soak the garlic heads in cold water in oak barrels and leave for 24 hours.
2. Drain and peel the top hard garlic. Rinse the garlic well.
3. Place the garlic in jars or barrels tightly head to head.
4. Pour the garlic with a solution of the required amount of water and salt. Leave the garlic heads for another day.
5. Salt the garlic in this way for 21 days, changing the saline solution daily.
6. After three weeks, pour the garlic heads with a marinade of water, salt, vinegar and sugar. Leave in the cold for 15 days.
7. Drain the marinade and leave separately in the cold for a week. In the meantime, pour the juice of the white grape varieties over the garlic for seven days.
8. Drain the juice and pour the garlic with the previously stored marinade.
9. After a week, spicy garlic can be served.

Heads of garlic with beets

Beautiful in color and very bright in serving - garlic with beets. It looks delicious and tastes even better.
Ingredients:

• garlic - 2 kg
• salt - 5 g
• beet juice - 300 ml.
• sugar - 50 g
• water - 800 ml.

1. Peel the garlic and rinse thoroughly.
2. Pour the heads of garlic with water and leave for a day. At the end of the time, rinse the garlic with water.
3. Put the heads of garlic in a dense layer in jars.
4. Dissolve sugar and salt in boiled warm water, add beet juice after the marinade has cooled.
5. Fill the garlic completely with the solution, cover with clean gauze, setting the oppression.
6. Leave the garlic in a cool place for two weeks, after which the garlic can be served.
7. Store ready-made jars in a cellar or refrigerator.

Salting garlic arrows

You can salt not only the heads or cloves of garlic, but also garlic arrows. The dish turns out to be delicious and very spicy.

Ingredients:

• peppercorns - 5 pcs.
• garlic arrows - 800 g
• cloves - 3 pcs.
• water - 800 ml.
• salt - 100 g
• chili - 4 circles
• cloves of garlic - 1 head

1. Rinse the arrows thoroughly, remove the tips.
2. Chop into large pieces and place in jars in a dense layer.
3. Place the spices and cloves of one head of garlic on top of the arrows.
4. Fill the garlic arrows with a solution of water and salt.
5. Send to a cold place, preferably darkened.

Salted garlic is a tasty, simple and very aromatic dish. This appetizer is perfect for any occasion. The garlic comes out aromatic, spicy and really crunchy. Try different salting options - and find your own, special version of salted garlic.