In our country, garlic is loved, and housewives are happy to use it to cook their own dishes. culinary masterpieces. But not everyone knows how to prepare spice for the winter. And you can do this, for example, by marinating garlic with whole heads. Makes a great appetizer on its own aromatic additive to meat, vegetable dishes, various sauces and salads.

Let's find out how to prepare pickled garlic heads in various ways:

So, we cook pickled garlic for the winter - recipes

Garlic fast food

For 1 kg fresh, juicy garlic need: bay leaves, clove buds, vinegar essence(70%), a mixture of peppercorns. Naturally, you can not do without sugar and salt.

Cooking:

Peel the heads from the top, dry husk, cut off the roots. Blanch in boiling water for 3 minutes. Take out with a slotted spoon, put in a colander, pour over cold water. Leave on a towel to absorb excess liquid.

Let's prepare the marinade: boil water, add right amount salt and sugar. On the liter jar you will need approximately 1 tbsp of salt and 3 - sugar. Boil, cook for 3 minutes.

Prepare jars and lids for seaming: wash with soda, place in a wide saucepan with water upside down, put the lids on the bottom of the pan. Boil for 20 minutes. Remove the hot jars with a kitchen mitt or dry towel (so as not to burn yourself), put them upside down on a clean towel. Leave the lids in a pot of water.

Take a jar, put garlic heads in it, add spices (per liter - 6 peppercorns, 1 Bay leaf, 3 cloves). Fill up to the neck with hot marinade. Add 1 tsp essence, roll up.

Turn upside down, cover with a warm blanket. After a day, you can put it away for storage. A snack prepared according to this recipe can be tried in a week.

With horseradish and hot pepper

For pickling, take better young garlic - it is softer and tastier. In addition to it, you will need: a few horseradish roots, clove buds, hot peppers and peppercorns, vinegar essence (70%), boiled water.

Cooking:

Remove the top husk from the heads, carefully cut off the roots so that the head itself does not fall apart. Put the garlic in a bowl enamel pan, shifting spices. For 1 kg of garlic - 1 hot pepper(chopped), chopped horseradish root, 4 cloves, 1 tsp peppercorns.

Let's prepare the marinade: boil 2 liters of water, add 3 tbsp (heaped) salt, 6 tbsp sugar. Boil 3 min. Then cool down. Pour the cooled marinade into the pot with the garlic. Cover with a thick piece of gauze (fold it several times), cover with a lid. Remove to a cool room.

The snack will be ready in 3 weeks. Garlic can turn green, especially store-bought and not own harvest But don't worry, you can eat.

Now prepare the jars as described in the first recipe. Drain the marinade from the pan, into another, boil, cook for 5 minutes. While boiling, arrange the heads in jars. Fill each with hot marinade, pour in 1 tsp of essence, roll up.

Snack bar with spices

Another quick recipe. For 1 kg we need: about 2 liters of water, a little more than half a glass of weak 9% vinegar, 2 tbsp salt, 4-5 tbsp sugar. Prepare spices: black and allspice peas, parsley root, 1 tsp dried marjoram, horseradish leaf.

Cooking:

Remove the top husk from the heads, cut off the roots. Wash, put in boiling water for 3 minutes. Then remove with a slotted spoon, put in a colander, pour cold water over. Prepare jars with lids as we described in the first recipe.

Let's cook the marinade: Boil water, add vinegar, salt and sugar. Boil 3 min.

Arrange spices, horseradish leaves in hot jars. Then - garlic heads (tightly), pour boiling marinade, roll up, warm. After a day, you can remove the pickled garlic for storage for the winter.

And here's how to cook pickled garlic - recipes:

With soy sauce adapted recipe from Korean cuisine

For 1 kg of garlic we will take: cup table vinegar(9%), 200 ml soy sauce, 2 tbsp sugar.

Cooking:

Prepare the garlic: remove the top husk, roots, wash, dry on a towel. Put in a saucepan, fill with water mixed with vinegar. The marinade should cover the garlic, but it should not be very much - about 2 liters. Cover, put in a cool room for a week.

When the set time for pickling comes out, place the heads in clean, boiled, hot jars. AT separate dishes boil for 10 minutes soy sauce into which to add sugar. Pour the marinade remaining in the saucepan into a clean saucepan, also boil, about 5 minutes.

Pour hot jars of garlic halfway with hot marinade, then add an equal amount of soy sauce to each. Or mix both in advance, and then pour the garlic heads in jars (up to the neck) with the mixture. Roll up with boiled lids, turn over, cover warmer. Store in a day. Canned food will be ready in about a month.

salted garlic

Finally, consider another interesting recipe:

For 1 kg of garlic we will take: 2 cherries and currant leaf, dill umbrella, 1 horseradish leaf, 120 g large table salt(per 1.5 liters of water). Do not take iodized salt, it is not suitable for salting.

Cooking:

Prepared as described earlier, wash the heads. Boil water, add salt, boil 3 min. Cool down a bit.

Arrange the spices in clean jars, tamp the garlic tightly. Fill jars with brine to the top. Cover each with a gauze napkin (fold gauze 3 times), bandage. Put in a cool room for a week. Then remove the gauze, cover with plastic lids, put in the refrigerator. The appetizer can be tasted in about a month.

Spicy vegetables with marinade always find many connoisseurs. In the cold season, they perfectly replace fresh, really tasty only in spring and summer. So is pickled garlic - it’s hard to imagine harvesting better for the winter. Great taste, ease of preparation, versatility of use are the indisputable advantages of such a preparation.

You don't know how to do it right Try one of the methods described.

Recipe one

before you need to prepare it. Do not cut the heads either, just rinse them thoroughly under running water. Choose a quality fresh garlic no stains or soft spots. Prepare clean jars for pickling. Spread some cloves and black peppercorns on their bottom. Lay the prepared garlic cloves tightly over the spices. Pour boiling water over it, close the lid tightly and leave to marinate for twenty-four hours at room temperature. After a day, drain the water without removing the vegetables from the jars. Prepare a special marinade. It will require ordinary 6% vinegar, fifty grams of granulated sugar and the same amount of salt. Mix everything in a liter of water, boil, pour into jars and roll them up with lids.

During the winter months, you will be glad that you have learned how to pickle garlic. A spicy crunchy snack will help diversify the menu and strengthen the immune system, because even in this form it retains not only the aroma and taste, but also useful substances.

Recipe two

Rinse the pre-peeled garlic cloves well, place them tightly in a pre-prepared glass jar. Before the jars should be washed and sterilized. Make a marinade. To do this, mix a glass of table 6% vinegar and three glasses of water, bring to a boil, add a tablespoon of salt, one and a half tablespoons of granulated sugar. The amount obtained is enough for one liter jar. Before pouring the marinade, put a leaf of horseradish, laurel, a little cloves and cinnamon, pepper, dill or parsley to the garlic. Pour in the prepared mixture and roll up the lids tightly. Winter preparation is done! Garlic cooked according to this recipe turns out to be slightly sweet, but also a little spicy, and most importantly, very fragrant thanks to great combination spices.

However, you can experiment by adding spices to your jars to your own taste.

Recipe three

Gently peel the cloves and rinse thoroughly under running water. Transfer to a sterilized liter jar, place tightly enough, but without squeezing. cook fragrant marinade. To do this, mix two tablespoons of the usual spoon of granulated sugar and a teaspoon of salt. Add to water, bring to a boil, pour garlic with the resulting marinade. So that before rolling, hold it in boiling water for about five minutes, then cover tightly with a lid and roll up. Now you know how to pickle garlic, and you can easily make a delicious stock for the winter.

Having learned how to pickle garlic and applying the recipe you like in practice, you can not only enjoy the originality gourmet snack. In this way, you can protect the surplus of the crop from spoilage and save a valuable vegetable for a long time, giving it a piquant taste.

How to pickle garlic?

It will not be difficult to prepare pickled garlic for the winter if you know the basic rules for preparing the base product, follow the elementary requirements of the technology and observe the proportions of the marinade.

1. Depending on the recipe, whole heads are used for pickling, saving them from upper layers husks, cloves (unpeeled or peeled) or green garlic cloves.
2. Marinade for garlic can be concise, made from salt, sugar and vinegar, or include all kinds of spicy additives, spices, herbs.
3. Salt is used exclusively stone non-iodized.
4. After pouring the marinade, the jars are sealed tightly, turned upside down and wrapped with something warm until completely cooled.

Pickled garlic for the winter - recipe

Pickled young garlic, the recipe of which will be described below, can be harvested along with green stems if they are still soft. To do this, the vegetable is removed from the roots and the leaves are cut, leaving the heads and part of the stem along the height of the jar. A similar preparation is done in late spring, and in winter period enjoy the freshness of the garlic taste.

Ingredients:

• young garlic with stems - 600 g;
• water - 0.5 l;
• salt - 1.5 tbsp. spoons;
• granulated sugar- 1 tbsp. a spoon;
• vinegar 9% - 2 tbsp. spoons;
• cloves - 2-4 buds;
• coriander and mustard seeds - a pinch each;
• a mixture of peppers in peas - 1 teaspoon;
• currant leaves - 4 pcs.

Cooking

1. Garlic with stems is prepared, placed in sterile jars with currant leaves.
2. Pour the workpiece with boiling water and leave for 5 minutes.
3. 0.5 l of water is heated, salt, granulated sugar and all spices are added, allowed to boil, boiled for 5 minutes.
4. Vinegar is poured in, the marinade is poured into jars, corked and wrapped until completely cooled.

Pickled garlic with whole heads - a recipe for the winter

Next recipe how to pickle whole heads of garlic. The resulting blank will be a real find for lovers of this savory vegetable- you can enjoy it unique taste and do not spoil the freshness of breath. In addition, most of the valuable properties, which are indispensable for many diseases.

Ingredients:

• heads of garlic - 1 kg;
• water and vinegar - 400 ml each;
• salt - 40 g;
• granulated sugar - 100 g;
• bay leaf - 2-3 pieces;
• cloves - 2-4 buds;
• peas allspice- 10 pieces.

Cooking

1. Prepared heads of garlic are poured with boiling water and, together with peppercorns, cloves and laurel, are laid out in jars.
2. Boil water with salt and granulated sugar for 5 minutes, pour in vinegar, pour into jars.
3. Cork pickled garlic heads hermetically, wrap until cool.

How to pickle garlic for the winter with cloves?

Next, how to pickle garlic cloves for the winter. The heads are dipped for several minutes in boiling water or for an hour in cool water, after which they are cleaned, disassembled into teeth, which are then rid of the husk, after which they are rinsed and dried. It is preferable to use small jars for harvesting.

Ingredients:

• garlic cloves - 400 g;
• vinegar - 100 ml;
• salt and granulated sugar - 50 g each;
• water - 1 l;
• black and allspice - to taste;
• cloves - to taste;
• cinnamon stick - ¼ pcs.;
• hot peppers(optional) - to taste.

Cooking

1. Prepared garlic is placed together with spices and pepper in a jar.
2. Boil water, adding salt and sugar, pour in vinegar and pour the resulting marinade into a jar with teeth.
3. Put the container covered with a lid for sterilization in a bowl of water and boil for 8-10 minutes.
4. Seal tightly and after cooling put in storage.

Georgian Pickled Garlic - Recipe

Georgian-style pickled garlic has a moderately pronounced sour taste and a pleasant piquancy achieved through the use of tarragon. Part of the water in the marinade can be replaced with natural unsweetened pomegranate juice - this will make the taste of the resulting snack even richer and nobler.

Ingredients:

• heads of garlic - 1 kg;
• wine vinegar and water pomegranate juice) - 300 ml each;
• black peas and red hot pepper - to taste;
• salt - 4 tbsp. spoons;
• tarragon (tarragon) - to taste.

Cooking

1. Prepare the heads of garlic, put them in a jar, alternating with tarragon and adding pepper.
2. Boil water or juice, dissolve the salt, pour in the vinegar and pour the marinade into the jar.
3. Cover the container with a non-hermetic lid and leave at room conditions in a dark place for 2 months.

Pickled garlic with beets

Marinated will allow you to enjoy excellent taste characteristics appetizers and her gorgeous bright appearance. Beets can be grated or cut into thin slices and placed in a jar along with properly prepared garlic heads.

Ingredients:

• heads of garlic - 1 kg;
• medium-sized beets - 1 pc.;
• vinegar 9% - 50 ml;
• laurel and cloves - 1 pc.;
• salt and granulated sugar - 1 tbsp. spoon
• black peppercorns.

Cooking

1. The heads of garlic are peeled, blanched in boiling water for 3 minutes and placed in a sterile jar along with beet chips, laurel, cloves and pepper.
2. Boil water with salt and granulated sugar for 5 minutes, pour in vinegar.
3. Pour garlic in a jar with the resulting marinade, cork and wrap until cool.

Korean Pickled Garlic

Pickled garlic, the quick recipe of which will be described below, does not require cooking classic marinade and capping containers. The Korean-style billet is made in two steps: initially, the teeth are soaked in vinegar, which can then be used to dress salads, and soaked in soy sauce.

Ingredients:

• heads of garlic - 1 kg;
• soy sauce - 1 l;
• vinegar 9% - 250 ml.

Cooking

1. Garlic cloves are poured with table vinegar until completely covered for a week, drained, allowed to drain.
2. Soy sauce is boiled for 10 minutes, after cooling, garlic is put in it and left for 3 weeks.

Pickled garlic with dill

From the recommendations below, you will learn how to pickle young garlic with dill. Greens will give the appetizer a special fresh taste and unobtrusive aroma. If desired, you can add parsley, cilantro or basil to the marinade, season it with peppercorns, laurel or other additives of your choice.

Ingredients:

• garlic cloves - 1 kg;
• fresh dill - 300 g;
• salt and granulated sugar - 2 teaspoons each;
• water - 0.5 l;
• vinegar 9% - 300 ml.

Cooking

1. Boil water with salt and granulated sugar, add chopped dill, garlic cloves and pour in vinegar.
2. The vegetable is boiled in the marinade for 5 minutes, laid out in sterile jars, poured with marinade, corked and wrapped until completely cooled.

Garlic marinated in oil

The following recipe is about how to make pickled garlic without vinegar. The secret is simple - cleaned teeth are simply poured with vegetable oil, which over time becomes spicy. garlic taste and becomes indispensable for decorating other dishes. If desired, a sprig of rosemary or thyme can be added to the garlic jar.

Ingredients:

• peeled garlic cloves;
• vegetable refined oil.

Cooking

1. Peeled garlic cloves are placed in a sterile jar, poured with oil, covered with a lid and put in the refrigerator.
2. Pickled garlic without vinegar in oil can be used at any time for cooking or self-serving.

How to pickle garlic arrows for the winter?

It will come at the time of maturation of the latter. The resulting appetizer will pleasantly surprise you with its extraordinary piquancy and pleasant, moderately spicy taste. Preparing a treat is not difficult, but the result will surpass all sorts of expectations. If desired, a few peas of allspice and clove buds can be added to the marinade.

Pickled garlic is savory snacks. 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. Everyone stays in the pickled appetizer useful elements. 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

1. Depending on the size of the jars and end result 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).
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

1. Remove the top layer of the husk, leave the bottom. It will protect the teeth from decay, and also give the snack a beautiful general form. Wash the vegetable, dry well.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. Pour water into a saucepan, put on fire. When the first bubbling appears, add granulated sugar, bay leaves, peppercorns, dill umbrellas, salt, thyme.
4. Boil the composition for 3 minutes, then pour in the vinegar and pour ground ginger. After 2 minutes, pour the marinade into jars, shake gently. Screw on with clean tin lids.
5. 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 nylon lids, in this case, it is stored in the refrigerator for no longer than 2 months.

Pickled garlic with spices

• rock salt - 55 gr.
• canteen 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.

1. Peel the garlic cloves, remove the spouts with a sharp knife. Pour the product with cool water, remove and dry after 20 minutes. wash green dill, let him lie down on a towel to drain the liquid.
2. If desired, greens can be replaced with parsley, basil or other herbs. Sterilize jars for twisting, do the same with lids.
3. 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.
4. Shake the containers lightly, pour in the vinegar solution in the same way. Shake the contents, immediately pour boiling water up to the neck.
5. Spin the dishes, turn over, wait for cooling. Transfer ready snack in a cool place, leave "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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

1. Put all the garlic in an enamel basin, remove the top husk. Pour the contents with boiling water, drain the liquid after 2 minutes. Drop your heads in ice water, clean the teeth of all neoplasms.
2. Cool sour cream, honey, lemon juice to the same temperature. Combine the listed components, add chopped pepper, salt.
3. 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.
4. 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.
5. Give spicy seasoning stand in the kitchen until completely cooled. For the best effect, wrap the containers with an old blanket. When the mixture reaches 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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. Rinse the beets, cut off the tails, chop into thin slices. Prepare jars (wash, sterilize, dry). Put your favorite seasonings, herbs in a container.
3. 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.
4. 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.
5. 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.

1. 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.
2. Pour over the raw materials with boiling water, move to cold water. Prepare clean (sterilized) containers, add washed husks and garlic cloves.
3. Try to alternate the ingredients to give the appetizer beautiful view in the bank. Start cooking the marinade. To do this, pour water into a saucepan, add granulated sugar, salt.
4. 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.
5. 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.

1. Remove the husk (top) from all heads of garlic. Put the raw materials in a bowl, pour hot water. Let stand 3 minutes, drain off the liquid. Rinse the garlic with cold water.
2. Cut off the tails, if desired, divide the heads into teeth. Rinse hot pepper hold him by the tail. Chop the fruits into rings, leave the seeds (they will go into a jar of garlic).
3. 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).
4. 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.
5. 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 the container ahead of time and tin lids. Place raw materials in dry containers. In cases where capping is carried out with nylon lids, the snack is stored only in the refrigerator.

Video: pickled garlic for the winter

Each housewife seeks to preserve in vegetables harvested for the winter, a maximum of vitamins that will provide such a necessary benefit to our body in winter. Pickled garlic is the way to go wonderful blanks for the winter, which can be seasoned variety of dishes, serve in addition to meat dishes. This preparation has many advantages over fresh garlic stored for the winter. For example, pickled garlic is no different from fresh vegetable aroma, but the taste is somewhat milder. And what is also important, there is no bitterness and pungent smell inherent in garlic, which is extremely difficult to get rid of and which does not allow us to once again feast on our favorite garlic. Pickled garlic can be eaten without problems, without fear of a stunning breath.

Pickled garlic recipes are quite simple. Moreover, you can pickle garlic in any form you like: with cloves, whole, peeling or not peeling the heads, and pour, according to the recipe, with hot or cold brine. The only advice is to use not too young garlic for pickling for the winter, but not old garlic either. We need the golden mean. In a word, we leave the choice of the most optimal and convenient option to you, offering several proven, tasty and healthy recipes.

Pickled garlic cloves "No frills"

Ingredients:

For the marinade (for 1 liter of water):
50 g sugar
50 g salt
100 ml of 9% vinegar.

Cooking:
Divide the collected and dried garlic into cloves and peel. Scald the garlic cloves prepared for pickling with boiling water, and then immediately cool with cold water. Place chilled garlic cloves tightly in pre-washed and sterilized jars and start preparing the marinade. To do this, dissolve salt and sugar in water, bring the solution to a boil, let it boil for a couple of minutes, and only after it has cooled slightly, add vinegar and mix. Pour the hot marinade into the jars 1.5 cm below the top edge. Cover jars with boiled metal lids and sterilize for 5 minutes, then roll up the jars with lids.

Pickled garlic cloves with spices

Ingredients:
young garlic - the amount is up to you.
For marinade:
200 ml of water
200 ml of 9% vinegar,
20 g salt
50 g sugar
4 black peppercorns,
3 bay leaves,
2 tsp hops-suneli.

Cooking:
Start the process by preparing the marinade. Pour water into an enameled pan, add sugar, black pepper, bay leaf, suneli hops, vinegar to it, bring to a boil, then immediately remove from heat and cool. Separate the clean and dry heads of garlic into individual cloves and remove the husk from them. After that, put the garlic cloves in a colander and scald with salted boiling water prepared from 50 g of salt and 0.5 l of water. Then immediately, without delay, lower the colander for 30 seconds into a container filled with cold water, in other words, cool the garlic. Arrange the garlic cloves in prepared sterilized jars and pour over the prepared marinade. Cover jars with garlic with thick paper, you can use parchment paper, tie with twine and store in the cold.

garlic cloves marinated in laurel

Ingredients:
1 kg of garlic.
For marinade:
3 art. water,
1 st. Sahara,
1 st. l. salt,
5 black peppercorns,
5 bay leaves,
200 ml of 9% vinegar.

Cooking:
Disassemble the heads of garlic into cloves or cloves, call them whatever you like, peel them, put them in a deep bowl and pour the garlic with hot water, leave it like that for a day. Prepare jars with a volume of 0.5 liters, after sterilizing them, of course. Arrange the garlic in jars and pour over the boiling marinade made from the above ingredients, which you just have to mix and boil. Roll up filled jars with lids and let them cool.

garlic cloves in grape juice

Ingredients:
2 kg of peeled garlic cloves.
For marinade:
500 ml 100% red grape juice,
300 ml of 9% vinegar,
300 g sugar
4 tsp salt,
10 bay leaves,
16 black peppercorns.

Cooking:
Pour boiling water over the already prepared and peeled garlic cloves, leave for 5 minutes, then drain in a colander and rinse with cold water. After that, tightly lay the garlic in pre-prepared and sterilized jars. By the way, jars can be used with screw caps, which should also be scalded with boiling water or boiled before closing. From the ingredients listed above, prepare the marinade and pour the garlic in jars over it. Close jars tightly with lids and refrigerate.

What do you do with onion skins? A strange question, you might think, of course, we throw it away. But in vain! If add onion peel into the marinade, then our garlic will acquire a golden hue and a spicy onion flavor

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Garlic marinated in onion skins for the winter

Ingredients:
1 kg of garlic
3-4 large onions.
For marinade:
200 ml of water
100 ml of 9% vinegar,
50 g sugar
20 g salt
5 g cinnamon
3 bay leaves,
3 peas of allspice.

Cooking:
Peel the bulbs from the husk, which is then thoroughly washed and dried. Divide the garlic into slices, peel them, pour boiling water over them and, throwing them into a colander, cool. You can directly in a colander lower for 30 seconds in cold water. Alternately place garlic and onion peel in sterilized and dried jars. From the indicated ingredients, prepare the marinade and pour it, boiling, over the contents of the jars. Seal the jars immediately with sterilized lids, let cool and store. In a week, your whole family can already solemnly taste pickled garlic, which, however, can be stored without problems throughout the long winter.

It is known that some housewives are ardent opponents of the use of vinegar in preparations, and any, even apple and grape, so they come up with all sorts of original recipes in which there is no vinegar at all. Something is replaced by something, something is mixed with something and, surprisingly, they get amazing results. The blank without vinegar is no worse than the one with vinegar, but on the contrary, it even acquired something of its own, original. Here is an example of a recipe for one original blank, the highlight of which is honey and lemon instead of the usual vinegar.

garlic cloves marinated without vinegar

Ingredients:
8 large heads of garlic,
4 tablespoons of honey
140 ml lemon juice, this is approximately the juice of 2 lemons,
1 st. low fat sour cream
salt and pepper - to taste.

Cooking:
Divide the heads of garlic into cloves, peel each one, put everything together in a sieve and pour over with boiling water. Mix honey with sour cream lemon juice, add salt and pepper. Pour this mixture into a saucepan, add garlic there, and put on low heat. Wait for the boil and cook for 3 minutes. Arrange the finished pickled garlic in jars sterilized in advance and roll up the lids. Store the workpiece in a cool place.

You can taste what you have turned out literally immediately or even a couple of days after seaming, it does not need much time to insist. Use it like independent dish or serve with potatoes, meat, stewed vegetables. The taste is amazing, the aroma is beyond words!

Pickled heads of garlic

Ingredients:
2 kg heads of garlic,
10 black peppercorns,
4 cloves.
For marinade:
2 liters of water
7 art. l. salt,
20 g of vinegar.

Cooking:
Rinse the heads of garlic thoroughly, cut off the tails and remove the husk, but in such a way that the heads of garlic retain their shape and in no case fall apart. In pre-sterilized and dried jars, at the bottom, put cloves, peppercorns and fill with peeled garlic cloves. Pour the contents of the jars with hot water and leave in this form for a day. The next day, drain the water, pour the garlic with new boiling water and, after waiting for the liquid to cool, drain it again. For the marinade, place a pot of water on medium fire, let it boil, dissolve sugar, salt in it and, reducing the heat, carefully pour in the vinegar, wait a bit and pour the jars with the cooked boiling marinade. Roll up the jars with lids, turn them over, wrap them in a blanket or something else, wait until it cools down, and store in a cool place.

Even children know how useful fresh garlic is, but whether pickled garlic is useful is a really interesting question. So, it turns out that pickled garlic is useful, and even how! It turns out that even after heat treatment it contains substances that contribute to the production of hydrogen sulfide in our body. Miracles, and more!
Many housewives get very upset when they see that their pickled garlic has turned blue or green. This immediately leads them to the idea that the workpiece was made of poor quality and all the work, as they say, went down the drain. So, there is nothing wrong with that, you just most likely used a variety of garlic intended for long-term storage and sometimes garlic acquires greenish tint simply due to the fact that the workpiece contains fresh herbs and currant leaves, cherries, etc. Therefore, our dear hostesses, there is no place for panic here!

You won’t surprise anyone with a simple marinade, but with a marinade of a rich, bright color that beets give garlic, perhaps you can. And if you use greens and all kinds of spices, the result will be great.

Pickled heads of garlic in beetroot juice

Ingredients:
20 heads of garlic,
750 ml of water
100 g of table vinegar,
1 beet,
2 tbsp. l. salt,
1 st. l. Sahara,
greens: cherry and currant leaves, parsley, basil, horseradish - at will and preferences,
3 bay leaves,
1 cinnamon stick
5 cloves.

Cooking:
At the bottom of pre-sterilized in any way convenient for you and dried jars, put greens with spices. Pour water into a saucepan, let it boil and dissolve sugar and salt in it. Blanch the heads of peeled garlic in boiling water, and then place them tightly in jars. Grate beets on fine grater, squeeze the juice through cheesecloth and pour it into the marinade along with vinegar and mix. Heat the marinade a little so that it is hot, but not boiling, and pour over the garlic. Roll up the jars with boiled metal lids and, after letting them stand for a while, put them in the cold until the first opportunity. Something tells me he won't be long in coming, right?

Spicy and spicy pickled garlic with chili and white wine

Ingredients:
1 kg of garlic
2 chili peppers
0.5 l white wine,
0.5 l of wine vinegar,
3 art. l. Sahara,
2 bay leaves,
1 st. l. white pepper peas,
a little olive oil (or any other refined vegetable oil).

Cooking:
To prepare the marinade, mix all of the above ingredients in a saucepan, except vegetable oil and, bringing to a boil, cook for 3 minutes. Then reduce the heat and cook for another 5 minutes. Put the prepared garlic in sterilized jars, pour the marinade, without adding 1.5 cm to the top. Pour a little vegetable oil on top and close the jars with tight nylon lids. Garlic will be ready in 5 days, although it can be stored in this form for much longer.
Are you surprised that there is no salt in the recipe? This is not a mistake, it should not be here. Without salt, garlic pickled according to this recipe will turn out spicy, spicy and slightly sweet. In a word, very, very tasty, and primarily because of the presence of just this sweetness in it.

Korean Pickled Garlic

Ingredients (for 1 kg of garlic):
1 liter soy sauce
1 st. 9% vinegar.

Cooking:
Take any garlic you want for this preparation - young or old - it doesn’t matter, the taste will still turn out amazing! If you want, use heads of garlic, if you want - cloves - this is also not so important. The main condition: be sure to remove the husk, rinse the garlic thoroughly and dry. Place prepared garlic in jars. Dilute the vinegar with a small amount of water and pour the garlic with this solution so that it completely covers it. Put the jars of garlic in a dark, cool place for 7 days. When a week has passed, take out the garlic, put it in other jars - sterilized and dried. Pour soy sauce into a deep container, let it boil and cook for 10 minutes. Then cool and pour into the garlic so that the sauce fills only half the jar. Roll up the jars with sterilized lids and send them to a cold, dark place. Amazing Korean-style pickled garlic will be ready in three weeks.

Good luck with your preparations and bon appetit!