Hello, dear lovers of not only delicious, but also healthy food!
Garlic has only two disadvantages. First, the aroma that remains after tasting. Secondly, this "harmful" (in a figurative sense, of course) vegetable does not want to be stored until spring, especially in a city apartment. But pickling can easily solve both of these problems. You can choose even the simplest recipe, figure out how to pickle garlic at home, and the job is done: the cloves or heads will be peacefully stored in jars, almost without losing their benefits, but having slightly reduced their "amber". How, have you tried such a snack yet? Then I'm coming to you!

The classic recipe for winter harvesting of pickled garlic with cloves

• 2 kilograms of garlic (weigh in heads),
• 1 liter and 100 ml of water,
• 2 large (tablespoons) sugar
• 300 g vinegar (regular, 9%),
• 1 pod of hot pepper,
• 2 cloves,
• 2 thin horseradish roots (you can also take leaves).

Here's how garlic is pickled with whole cloves for the winter:

1. Bring the water to a boil, add sugar and spices. Turn off the stove, pour in the vinegar. Allow the marinade to cool to an intensely warm temperature.
2. Meanwhile, peel the garlic. To facilitate your own work, you can pour boiling water over the heads directly from the kettle. Drain off the water after 3 minutes. The peel will come off very easily.
3. Put the cloves of garlic in a container (a jar is well suited, even under a rubber lid - if you dip it in boiling water, it will become a reliable shield against germs), pour over the marinade. Store in a cool place. Open about a month later, not earlier, so that the marinating process is over.

NB! By the way, vegetables in jars can turn a little green. If you see this, do not worry - as Mrs. Malysheva used to say, “this is the norm”!

Instant Beetroot Recipe

This is a rather tricky recipe, but you don't have to wait a month. And the seaming turns out to be very beautiful - even put it in the pantry, at least take your mother-in-law to the present. So garlic cloves can be pickled for the winter, they turn out to be quite spicy ... But still weaker than fresh ones.

• 1 kg of teeth,
• 0.5 kg of fresh beets,
• 100 ml vinegar
• 50 g of sugar and salt,
• 300 ml of water (boiled).

Everything is done like this ...

1. Grate the beets, pour a glass of water. After 20 minutes, squeeze out the water and juice using a sieve and a weight or cheesecloth. Bring to a boil, add all marinade ingredients, turn off heat.
2. Meanwhile, the garlic must be peeled, boiled in boiling water for no longer than 3 minutes, then poured over cold water.
3. Fold the cloves into jars, pour over boiling marinade, roll up with iron lids.

NB! This blank, like other decent home seams, cools the night under the "fur coat", and the next morning is transferred to the cellar. If not, you can keep the jars in the refrigerator.

A special, gentle recipe

If you have children who taste everything, or have an increased acidity of the stomach, it is not recommended to cook a lot of spicy seals. How to marinate garlic at home softer, and so that the recipe is simple and inexpensive? That's how!

I propose to prepare 8 test heads in this way (it is for this amount of garlic that the marinade is designed, which will be discussed below). If you like it, double or triple your rate!

How to make a delicate marinade without vinegar?

• 4 tablespoons honey
• juice from 2 large lemons (you should get about 140 ml),
• 1 glass of sour cream (the lower its fat content, the better),
• salt - how much will be asked for,
• other spices are optional.

We are preparing our appetizer:

1. Fold the "naked" cloves in a sieve and pour boiling water over.
2. Mix the marinade, gurgle the garlic here. Place the pot on the stove, and when everything boils, gently simmer for about three minutes.
3. Transfer to sterile jars, roll up with metal lids. Keep cold.

NB! You do not have to bother with cans, but put the appetizer in the tray, or even put it on the table. The cloves are ready to eat!

Pickled green garlic (i.e. arrows)

The real mistress does not lose anything. Someone fries these arrows (I wrote about this, it's very tasty), and someone prepares them for future use.

• 1 liter of water
• 3 large spoons of sugar and salt,
• 50 g vinegar
• 2 cloves and 2 peppercorns.

Everything is done very quickly:

1. Wash arrows. They can be cut coarsely or finely, stuffed into a jar in full length - as you wish. So, they need to be blanched in boiling water for 2 minutes. In the meantime, sterilize the glass containers, that is, the jars ...
2. Place the arrows in the container.
3. Boil the marinade (mixing everything except the vinegar). Pour into jars. Pour vinegar on top.
4. Roll up all with iron lids. When the container has cooled down, store it in a cool place.

NB! This is one of the most "long-lasting" blanks. It should take 2 months or more to marinate. It is not worth opening banks in the past - the arrows will not be ready yet.

Garlic heads for the winter

No time to mess around with cleaning stubborn teeth? And you don't need to! You will do this later, when you treat yourself to this blank. Moreover, pickling garlic heads for the winter is easy, like cucumbers or tomatoes ... It's even easier!

• 2 kg heads (uncleaned),
• 1 cup (i.e. 250 ml) 9% vinegar
• 7 large spoons of salt,
• 1 large spoonful of sugar
• 1.5 liters of water.

The work will take three stages:

1. Stir all the salt in cold water. Pour the garlic here, cover the pan with a cotton towel. Forget it in the closet (it is important that it is dark) for 7 days.
2. Prepare the marinade from the foods listed above. You can add pepper, dried rosemary ... In general, at this stage, all the possibilities for culinary imagination are open.
3. Rinse the pickled garlic a little. Put in jars, pour this marinade, return this container again to a dark place. Three weeks later, the appetizer is ready.

NB! It is important to properly prepare the garlic before marinating. The outer shells should be removed from each head, but not completely, and in no case should the central rod break out. Then the heads will turn out to be solid and beautiful, like on the market.

Korean-style workpiece

• 1 kg of garlic
• a liter of soy sauce (or 4 full glasses),
• a glass of vinegar 9%.

This foreign, but definitely worthy of attention, method is quite original:

1. Place the vegetable in jars. In this recipe, it doesn't matter what kind of garlic is pickled - peeled or "big-headed".
2. Cover it with vinegar. Top up with boiled water so that it covers all the cloves (heads). Cover with lids, but not completely.
3. Forget about it for a week. The main thing is to put it in a cold, dark place.
4. Drain off the vinegar. Transfer the garlic to sterile jars.
5. Boil the soy sauce for 10 minutes. Pour it up to the middle of the cans.
6. Tighten the cans with iron lids.
7. Keep them cold for three weeks. After that, you can try the snack.

Armenian recipe

In the end, I suggest the longest recipe. But, according to reviews on culinary sites, and the most successful! So if you have enough time and patience, try this one - you won't regret it!

• 1 liter of water
• 45 g each sugar and salt,
• 100 g of vinegar (better than wine; if not, take the usual 6%),
• black and allspice (4 and 8 peas, respectively),
• 2 cloves,
• several walnut membranes,
• white grape juice.

Are you intrigued? And here's how this yummy is prepared:

1. Place the heads in a bowl. Fill with water (not boiled, cold), throwing a towel on top. Leave to get wet for a day.
2. Tear off the outer husk without breaking the heads. Rinse three times.
3. Place vegetables in jars. Pour brine to the top (45 g of salt for 1 liter of cold water). Keep them that way for exactly three weeks, pouring out the brine and pouring in fresh every day.
4. Boil the marinade, let it cool.
5. Drain the brine one last time, fill the jars with the marinade. Throw a towel over the top instead of a lid. The exposure time at room temperature is 15 days.
6. Now the marinade needs to be drained (but not poured!), Replacing with grape juice. Move the container to the cold for a week.
7. Pour the juice, return to the marinade jars. The last "spurt" - 5 days of infusion. And everything is finally ready!

NB! It is very important: before such marinating, the garlic must be dried well. If you've just dug it up, lay the carcasses out in a quiet place and let them dry for at least 15 days.

Garlic is a vegetable popular both on its own and as an ingredient in dishes of many nations. Today we have prepared for you a selection of the best proven recipes for pickled garlic for the winter - lick your fingers!

The wide range of properties of garlic determines its use in cooking and medicine. This is due to:

• the content of vitamins and minerals;
• regulation of water balance in the body;
• improving the condition of the mucous membranes;
• natural antibiotic and detox properties;
• improving the intestinal microflora;
• strengthening the immune system.

Being a leader in useful qualities, garlic occupies a constant place in the diet: in preparations, salads, sauces and gravies with meat.

Harvesting garlic - pickling and pickling are cooking methods that can solve two problems:

• the intensity of the smell after consumption decreases;
• storage option - garlic does not dry out and does not deteriorate.

Home preserving garlic is a simple and inexpensive process. With consistent adherence to the recipe, a product of universal application is obtained.

Dots - an instant snack

One of the simplest recipes for harvesting garlic is pickling with cloves. The proposed method is good in that the ready-made appetizer will be ready on the third day.

To prepare two half-liter jars, you will need the following ingredients:

• garlic - 1.2 kg;
• salt - 1 tbsp. a spoon with a slide;
• sugar - 2 tbsp. spoons;
• vinegar - 2 tbsp. spoons;
• water - 350 ml;
• medium chili pepper - 1 pc;
• herbs, spices - to taste.

The garlic is thoroughly washed, then blanched, peeled and washed again.

Jars and lids are sterilized and dried. Prepared cloves, along with chopped chili rings and other ingredients, are placed in jars.

To prepare the marinade pouring, boil water in a saucepan, add sugar and salt, after boiling - vinegar. Let it boil for a minute and pour the finished marinade into the jars. The jars are closed with lids, cooled and put into the refrigerator.

Pickled garlic is ready in 2-3 days.

Without sterilization

When harvesting pickled garlic for the winter, it should be borne in mind that it itself has disinfecting properties. This makes it possible to use a universal recipe - canning without sterilization.

Using this method of preparation as a basis, you can diversify the recipes according to personal preferences.

Training

The garlic is peeled from the husk, leaving the last "dress". Divide the heads of garlic into cloves and put them in clean jars. Favorite spices are added to taste. It can be:

• spices;
• Carnation;
• cinnamon;
• different types of peppers;
• Bay leaf.

Preparation

Prepared jars of garlic are poured with boiling water and left for 10-15 minutes. At this time, prepare the main fill. To prepare a 1 liter marinade you will need:

• salt - 2 tbsp. spoons;
• sugar - 1.5 tbsp. spoons;
• acetic acid - 2 tbsp. lodges.

The water is brought to a boil with salt and sugar. After boiling, vinegar is introduced, ready-made cans are poured and rolled up. The pickled garlic is wrapped and allowed to cool. Then put away for storage in a cool place.

The oil has a mild and piquant taste

For harvesting pickled garlic for the winter, marinades are used with the addition of sometimes unusual ingredients - honey, oil, wine, juice and even onion peels. Garlic cooked in oil has an unusually mild and spicy taste.

To harvest garlic in oil for the winter, at the rate of 3 cans of 0.5 liters, you will need:

• garlic - 1kg;
• vegetable oil - 500-600 ml;
• carnation - 3 buds;
• black peppercorns - 30 pcs.;
• bay leaf - 3 pcs.

Also, you can add various seasonings to your liking: ginger, thyme, rosemary.

Garlic is washed and completely peeled from the scales. Blanch to facilitate cleaning. Examine, excluding rotten or tainted places.

Banks are washed, sterilized, and lids are boiled. The sterility of the containers is very important in this recipe.

Clean cloves are placed in prepared jars "up to the shoulders", shifting with spices. Refined vegetable oil (ideally olive oil) is poured into jars and covered with lids, placed in a pot of water.

Bring to a boil and boil for 8-10 minutes. The cans are carefully removed and the lids are tightly rolled up. It is advisable to shake the jars for several days so that the ingredients are evenly distributed.

Pickled with whole heads

It is generally known that garlic retains its best qualities in any way it is cooked. And pickled garlic with whole heads is a wonderful healthy snack, which also decorates the table.

• medium-sized garlic - 10 pcs;
• allspice peas - 8 pcs;
• ground black pepper - 0.5 tsp;
• bay leaf - 2-3 pcs;
• parsley - 3-4 branches;
• coarse salt - 40 g;
• sugar - 50 g;
• water - 250 ml;
• vinegar 9% - 180-200 ml.

For the convenience of removing the upper scales, the garlic is poured with boiling water for two minutes, and then immediately transferred to cold water. Then they are cleaned, be sure to leave the last scales. This will prevent the cloves from disintegrating and the garlic will remain intact.

Banks and lids are washed in a soda solution. After that, the jars are sterilized, the lids are boiled.

Preparation

Garlic is placed in a jar, shifting with parsley and bay leaves.

Black and allspice, sugar and salt are added to a pot of water. After boiling, pour in vinegar and bring to a boil again.

Ready marinade is poured hot into jars. Cover the jars of pickled garlic with clean lids and sterilized in a pot of hot water:

• 0.5 l - 5-6 minutes;
• 1 l - 8-10 minutes

After the specified time has elapsed, the sterilized workpieces are removed and rolled up. Cool at room temperature, wrapped in a blanket. Store in a cool, dark place.

Video recipe. Pickled garlic in 3 days!

With beet juice

To prepare pickled garlic with beet juice, garlic heads or cloves, previously peeled from the top husk and washed, are placed in clean jars (one and one and a half liter are most suitable).

Training

Prepared garlic is poured with brine: for 1 liter of water 6 tbsp. tablespoons of salt, cover, and leave at room temperature for a month. After the time has elapsed, the brine is drained, and the garlic is washed repeatedly in cold water.

Marinade

To prepare the marinade filling you will need:

• 1 glass of water;
• 1.5 cups fresh beet juice
• 1 tbsp. a spoonful of sugar;
• 1 tbsp. a spoonful of salt;
• 1.5 cups 9% vinegar.

The water with salt and sugar is brought to a boil, then beet juice and vinegar are added. As soon as the marinade boils again, remove from heat and pour into jars of garlic.

Banks are closed with lids and, after cooling, are placed in a cool place - a cellar, a refrigerator. Garlic is ready for use in 3 weeks.

Video recipe:

Bon Appetit!

Not every family does pickled garlic for the winter. But despite this, the appetizer turns out to be tasty and healthy. It goes especially well with meat dishes, borscht or jellied meat. Harvested whole or in slices with herbs and spices. The finished dish is not as pungent as a fresh pungent ingredient.

A simple recipe

This cooking option is widely used by the French. Cloves of garlic marinated in an oil solution with Provencal herbs are an exquisite delicacy that goes well with cheese platter, fish and meat.

Products:

• garlic - 1.2 kg;
• lavrushka - 13 leaves;
• olive oil - 500 ml;
• chili - 5 pcs.;
• clean water - 1.5 cups;
• a mixture of Provencal aromatic herbs - 70 g;
• table vinegar - 170 ml;
• granulated sugar - 45 g;
• pickling salt - 45 g.

1. Divide the garlic into cloves. Separate each of them from the husk. Prepare glass jars with a capacity of 300-500 ml in advance.
2. At the bottom of each of them, put in equal amounts lavrushka, chopped hot pepper in slices. Fill the container tightly with wedges. Pour boiling water over with a sterile lid. Leave in this state for a quarter of an hour. Drain the liquid.
3. In a saucepan, combine oil with water, aromatic herbs, add salt and sugar. Mix thoroughly, after boiling, cook for 2-3 minutes.
4. Pour the marinade, add 2 tablespoons of acids to each container. Close hermetically, turn over. Cover with a terry towel and leave as it is until completely cooled.
5. Remove to the cellar, and after 21 days you can open the garlic pickled with cloves for the winter without sterilization and try.

With honey

The appetizer is original and aromatic. Honey complements the health benefits of garlic. Perfect with whole baked meat.

Products:

• garlic - 2.5 kg;
• carnation - 12 inflorescences;
• laurel - 12 leaves;
• black peppercorns - 20 g;
• coriander fruit - 3 pcs.;
• granulated sugar - 2 tablespoons;
• natural honey - 30 g;
• filtered liquid for the marinade - 1.1 l;
• table vinegar - 70 ml;
• coarse salt - 30 g.

We work as follows:

1. Peel the main ingredient, leaving 1 thin layer. Otherwise, the hot brine will change the color of the product, and not for the better.
2. Put in a plastic bowl, cover with ice water. Leave in this form for 2 hours to remove the bitterness from the product. Then strain and pour boiling water over. Leave on for 30 minutes.
3. Filter and put the slices in 3 half-liter glass jars. Add spices to each container in equal proportions.
4. Pour the required amount of liquid into a saucepan, add salt, honey, sugar. After boiling, cook the brine until the added ingredients are completely dissolved.
5. Remove from the stove, pour in the acid in a thin stream. Stir and pour into jars. Roll up, turn over, wrap with a warm blanket and leave for 24 hours. Store in a cellar.

Harvesting in beet juice

The recipe for pickling garlic at home involves using a bright beet vegetable. The workpiece is tasty, fragrant and beautiful. It is not a shame to serve it on the festive table.

Products:

• peeled cloves of garlic - 550 g;
• beets - 250 g;
• filtered water - 500 ml;
• laurel - 1 sheet;
• carnation - 1 inflorescence;
• salt - 1 tablespoon;
• granulated sugar - 1 tablespoon;
• black peppercorns - 3 pcs.;
• vinegar 9% - 1.5 tbsp

1. Sort out the garlic cloves, remove the spoiled ones if necessary. Cut off the place of attachment of the rhizome. Put in a colander and rinse thoroughly with water. Spread evenly on a clean towel and dry.
2. Rinse and sterilize the container in which the workpiece will be preserved. Place the wedges tightly.
3. Peel the beets, rinse and chop on a fine grater into a saucepan. Fill with filtered water, drain.
4. Mix the prepared beet juice with sugar, salt, laurel leaves, pepper and cloves. Put on the stove, boil. The main thing is that all the free-flowing ingredients have time to dissolve.
5. Add acid to the jar, pour hot aromatic brine, cover. Leave to sterilize within 15 minutes after boiling. Gently take out containers, roll up, turn over, wrap and leave to cool completely on the table. Store snacks in a cold cellar.

Blank "Original"

The recipe for pickled garlic with whole heads for the winter is simple to prepare. The taste of the dish turns out to be unusual, spicy.

Products:

• filtered water - 700 ml;
• table vinegar - 40 ml;
• pickling salt - 1.5 tablespoons;
• garlic - 1.2 kg.

We work in the following order:

1. Peel the heads, remove the rhizome. Put in a plastic bowl and pour over boiling water, cover and leave for 30 minutes. Strain through a sieve, rinse with chilled liquid.
2. At the bottom of each sterile jar, you can put dill umbrellas, black peppercorns and a clove inflorescence. Spread the garlic tightly. Cover and set aside.
3. Pour water into a saucepan, combine with salt, bring to a boil. Add vinegar and heat for 1-2 minutes. We cool it down. Fill with marinade. Cover with a nylon lid and leave on the kitchen table for 14 days.
4. During this time, it is required to regularly add the marinade to the garlic. It is important to remember that for 500 ml of pure water, you need to add two teaspoons of salt and the same amount of acid.
5. The heads are completely salted, we close the screw lid, put them in the refrigerator.

Canned garlic for the winter turns out to be pickled and salted in two flavors. It can be used not only to complement main courses, but also as an ingredient in a salad, which acquires an unusual spicy and original flavor.

Green Arrow Garlic Snack

Arrows and leaves of young garlic are also considered useful. They help to strengthen the immune system, actively fight against atherosclerosis, and reduce high blood pressure. Basically, many gardeners simply throw them away as unnecessary. Therefore, we suggest considering a quick recipe for how to pickle green garlic at home.

Products:

• garlic arrows;
• water for the marinade - 1.2 l;
• rock salt - 60 g;
• granulated sugar - 70 g;
• table vinegar - 0.5 cups.

1. Rinse the leaves and arrows, cut into pieces 5-8 cm long for easy placement in jars. Put in a fine mesh strainer and put in boiling water for a couple of minutes. Rinse the blanched ingredient with chilled liquid.
2. Bring water to a boil in a separate saucepan, add salt and sugar. Cook until the ingredients are completely dissolved. Remove from heat and add acid.
3. Arrange prepared garlic leaves and arrows in jars. This should be done tightly, the less air gets inside, the better.
4. Pour the finished marinade, leaving 1.5 cm. Cover, sterilize for 5 minutes. Roll up, turn over and chill. Pickled garlic for the winter in jars according to a delicious recipe, it is allowed to store in a kitchen cabinet or in a cold place.

In soy sauce

Preservation turns out to be spicy and unusual in taste. Do you want to surprise and please your family? Garlic wedges in a soy sauce marinade are the right solution.

Products:

• table vinegar - 500 ml;
• garlic - 1.3 kg;
• soy sauce - 1.2 l.

The algorithm is as follows:

1. Divide the main ingredient into wedges. Remove husks, roots, if present. You do not need to completely clean it. Rinse thoroughly under water, place on a dry towel and pat dry.
2. Put the processed cloves in an enamel saucepan, pour over the vinegar. Cover with a clean cloth and leave in a cool place for 7 days.
3. Arrange the finished vegetable in sterile jars. Pour soy sauce into a saucepan, bring to a boil and cook for 10 minutes. Pour the cloves to the very neck of the jar. Close hermetically, turn over and leave to cool on the table at room temperature.

Store in a cool place. After 21 days, the garlic will be ready to eat.

Grape juice appetizer

The bright aroma of fresh grapes will give the dish an unusual taste. Consider a recipe for how to pickle garlic at home.

Products:

• garlic cloves - 1.9 kg;
• natural red grape juice - 550 ml;
• table vinegar - 0.3 l;
• granulated sugar - 300 g;
• salting salt - 80 g;
• laurel - 9 leaves;
• black peppercorns - 18 pcs.

Peel the garlic, cut off the root attachment. Put in a plastic container, pour boiling water over, cover and leave for 5 minutes. Strain through a sieve, rinse with cool liquid. Tamp tightly over sterile jars.

Pour freshly squeezed juice from grape berries into a saucepan, add salt and sugar, spices. After boiling, cook for 5-10 minutes so that the seasonings give their taste and aroma to the filling. Remove from heat, add acid.

Pour the contents with hot marinade, roll up. Turn it over, having previously wrapped it in a warm blanket.

With ginger and dry thyme

It is easy and simple to prepare, as it does not require additional heating. Even a beginner can handle the task of pickling garlic. The combination of herbs helps to saturate the product with a bright aroma. It is allowed to use it both as an independent dish and as an addition to salad, meat or fish. The taste of the finished product is sweet and sour and moderately spicy.

Products:

• garlic - 800 g;
• sugar - 100 g;
• dill umbrellas;
• vinegar 6% - 140 ml;
• parsley - 150 g;
• salt - 80 g;
• laurel - 4 leaves;
• ginger - 1.5 tsp;
• clean filtered water for the marinade - 2 l;
• black peppercorns - 8 pcs.;
• thyme - 10 g.

Divide the garlic heads into cloves and peel, put in a sieve and rinse well. Pour boiling water over the prepared vegetable.

Distribute in sterile jars. Pour the marinade liquid into a saucepan, add laurel, spices, finely chopped ginger root, add salt and sugar. Boil after boiling for 8 minutes. Remove from stove, pour acid, stir.

Pour the ready marinade into a container with garlic. Close hermetically, turn over, wrap up and leave until completely cooled.

Garlic marinated with white wine

There is no need to be surprised that this cooking option is completely free of salt. Without an ingredient, the finished dish gets sweet and sour with a slight spice. We will tell you how to pickle garlic cloves for the winter.

Products:

• chili - 25 g;
• wine vinegar - 550 ml;
• garlic - 1.2 kg;
• white wine - 550 ml;
• granulated sugar - 90 g;
• laurel - 2 pcs.;
• white peppercorns - 20 g;
• olive oil - 30-50 ml.

Procedure:

1. Peel and rinse the garlic and red hot pepper. Put in sterile jars, cover.
2. Pour wine, vinegar into a separate saucepan, add sugar, add lavrushka, peppercorns. Put on the stove, after boiling, cook on slow heat for 8 minutes.
3. Add the finished, hot marinade to the garlic container, leaving 1.5 cm in height. Then pour 0.5 tbsp into each container. oils. Close, refrigerate on the table.

Hot assorted

Small onion heads do not store well. Therefore, we suggest to cook it together with cloves of garlic and red hot pepper. The appetizer turns out to be spicy, tasty, aromatic.

Products:

• onions - 500 g;
• garlic - 500 g;
• water - 1 l;
• vinegar 6% - 1 l;
• chili - 30 g;
• salting salt - 45 g;
• lavrushka - 2 leaves;
• carnation - 2 inflorescences;
• black peppercorns - 4 pcs.

Next steps:

1. Peel the onion, garlic, cut off the bottom. Lay the ingredients in sterile jars. Depending on taste preferences, the number of components can be reduced or increased. For example, canning more onions than garlic.
2. Dissolve a little salt in chilled water. Pour into jars, cover and leave for 2 hours. Drain the salty solution, add lavrushka and spices to each container.
3. In conclusion - a pod of hot pepper. If you do not like spicy snacks, then the product can be chopped into rings and put on all the jars a little.
4. Pour the required amount of liquid into a saucepan, add salt. After boiling, cook for 3 minutes. Remove from the stove, combine the brine with acid.
5. Pour the finished marinade into jars, seal and turn over. Store in a refrigerator or cellar. You cannot drink the brine, as it turns out to be very spicy.

As you can see, there are many recipes for canning garlic for the winter. Not only slices are used, but also leaves, arrows. And if you combine them in one jar and add a little spice, then you get not only a fragrant, but also a beautiful appetizer in appearance. Not a single meal is complete without a bright and hot salad.

Each housewife has her own signature recipe for how to pickle garlic for the winter. It is purely a matter of taste - to make it hot or fragrant with spicy spices. It just so happened that the Slavic soul loves all kinds of salinity and pickles. The roots of this culinary addiction are hidden in ancient times. Therefore, no matter how a modern Russian person lives (poor or rich), regardless of status and regalia, education and religion, he is always drawn to pickles, sauerkraut and pickled garlic. Oh, how nice it is to open a jar with a summer twist in winter!

Harvesting garlic for the winter

If suddenly all the supplies ran out ahead of time, then you can pay attention to the garlic. It's a win-win! It's never too late to prepare a delicious appetizer.

Feature: Pickled garlic tastes almost as good as its fresh counterpart. It crunches, but does not leave bad breath. You can use it as much as you like.

Before deciding how to pickle garlic for the winter, you must carefully select it for harvesting. A predominantly young root crop, which has not yet developed a core, is suitable. Then the garlic in the marinade will retain its ringing crunch and rich taste. If the choice is small, you can take what is at hand.

Pickled garlic will perfectly decorate and complement:

• meat dishes;
• pilaf;
• fried potatoes;
• vegetable stew;
• will become a snack with vodka.

Classic pickled garlic

Ingredients:

Garlic in the right amount for a half liter can.

• Citric acid - 1 tsp.
• Sugar - 1 tsp.
• Salt - 1 tsp.
• Carnation - a couple of flowers.
• Pepper - 7-8 peas.
• Bay leaf.
• Coriander.

Preparation: Wash the vegetable well, dry it with a paper towel and put it tightly in the jar. Prepare boiling water and pour it over the jar. Let the workpiece brew in boiling water until it cools completely, repeat this procedure at least 2 times and drain the water. Add the ingredients for the marinade to the jar and pour boiling water over the garlic with spices again. Then we act depending on the needs. You can roll it up. It keeps well.

If you want to quickly "take a sample", then let the seaming brew for a couple of days, and then they serve it to the table.

The cooked garlic will be quite hot as there is a lot of black pepper in the recipe.

Simple recipes

First option

Ingredients:

• Garlic in the right amount for a liter jar.
• Carnation - 1 pc.
• Black pepper - 4-5 peas.

• Water.
• Nine percent vinegar - 1 tbsp. a spoon.
• Sugar - 50 g.
• Salt - 50 g.

Preparation: Wash the vegetable well. Put the spices at the bottom of the jar, put the garlic tightly on top. Pour boiling water over the obsessed cans, cover with any lid and hide aside for a day. Then drain the water, measure its volume, and boil the marinade. Pour the garlic with the new marinade. Ready. You can roll it up.

Second Option

Ingredients:

Garlic in the right amount for a liter jar.

Marinade (per liter of water):

• Salt - 2 tbsp. spoons.
• Sugar - 2 tbsp. spoons.
• Nine percent vinegar - 80-100 ml.

Preparation: Vegetable, well washed, put in a colander, pour over boiling water and then cold water in turn 2 times. Then put it in jars and cover with fresh, just boiled marinade. Cover and sterilize for 5 minutes. Ready. You can roll it up.

So the prepared product will have a more pronounced sour taste compared to the first option.

Garlic wedges in grape juice

Ingredients:

Peeled garlic cloves - 1 kg.

• 100% grape juice from red grapes - 250 ml.
• Nine percent vinegar - 120 ml.
• Salt - 2 tsp.
• Sugar - 150 g.
• Bay leaf - 4 pcs.
• Black pepper - 2 peas.

Preparation: Wash the garlic heads well, separate the cloves from the husk. Pour boiling water over the garlic cloves and leave for 5 minutes. Rinse them with cold water and arrange them in jars. Of the above ingredients, it is imperative to cook the marinade, with which, in fact, the garlic is poured. Close the jars with lids and store them in the cold. You can try it in 2-3 weeks.

Unusual pickled garlic with hops-suneli

Ingredients:

• Peeled cloves of garlic - 1 kg.
• Bay leaf - 2 pcs.
• black pepper - 4-6 peas.
• + any other spices at will.

• Water - 350 ml.
• Nine percent vinegar - 200 ml.
• Salt - 1 tbsp a spoon.
• Sugar - 1 tbsp. a spoon.
• Hop-suneli mixture - 2 tsp.

Preparation: But put the spices in the bottom of the glass jars, then a layer of garlic cloves, a layer of spices and cloves again. Next, you should prepare a marinade from the ingredients listed above and pour over the workpiece. You can roll it up. Do not forget to turn the rolled up jars and leave to cool.

Pickled pink garlic

Ingredients:

• Garlic - 1 kg.
• Raw beets - 1 pc.

• Water - 1 liter.
• Salt - 2 tbsp. a spoon.
• Sugar - 2 tbsp. a spoon.
• Nine percent vinegar - 100 ml.

Preparation: Immerse clean garlic in boiling water for 2-3 minutes, then in cold water. Arrange in jars, shifting with small pieces of beets. cook the marinade, pour the preparation over it. Cool and hide in the cold. The dish is ready on the third day.

Homemade pickled garlic will always delight you with quick and not tedious preparation, simple storage, rich taste, pleasant cost price, availability and naturalness.

The subtleties of cooking pickled garlic:

If you want to give the garlic heads a pinkish, attractive color, you can add beet juice to the marinade.

A table bite can be substituted for a homemade apple bite.

The spices for the marinade should be chosen carefully enough. If there is no particular love for cloves, then it is better to exclude this very expressive spice from the recipe. Conversely, a commitment to coriander, dill seeds, or other spices will be rewarded with wonderful aroma in a pickled product. Inside should be something that all households like!

Sometimes, when pickling garlic for the winter, add an aspirin tablet, but this is not necessary. And more a matter of habit. In any case, preservation should not be stored for more than 7-8 months.

Useful properties of pickled garlic

No one doubts the health and benefits of fresh garlic. But is there any benefit from pickled garlic? It turns out there is. Surprisingly, even after heat treatment, the cloves retain their bioactive substances. the vegetable, even in canned form, helps the human body to produce a natural antioxidant. The main thing is to choose cooking recipes with minimal heat treatment.

A pickled product can provide significant benefits for bacterial and viral diseases. Along with the usual fresh vegetable, it has a number of benefits. Since the pungency has already been lost, the risk of getting a food burn on the sore throat is reduced. Therefore, during acute respiratory infections, it will be more useful to eat pickled garlic, rather than fresh.

Also, pickled garlic can eliminate headaches. Some therapists strongly recommend including it in your diet for hypertensive patients. A small correction in the menu leads to vasodilation, activation of metabolic processes in the body and a decrease in these annoying headaches.

But people with diseases of internal organs should be very careful to use pickled garlic.

Preparing garlic for rolling at home for winter is as easy as pickling eggplant. Little effort, minimal investment, a little bit of diligence, a pinch of love, and now a homemade culinary masterpiece is ready.

The beneficial properties of garlic have been known to man for a long time. Only because of the specific smell it is sometimes necessary to abandon its use. Pickling garlic will help to avoid this problem.

A vegetable prepared in this way not only loses its harsh aroma, but also retains most of its beneficial properties.

Pickled garlic in Georgian style


Ingredients:
Garlic - 1 kg
Tarragon - to taste
Vinegar - 400 ml
Salt - 4 tbsp. l.
Sugar - 5 tbsp. l.
Water - 400 ml

Preparation:
To prepare Georgian pickled garlic, you need young vegetables. Peel the heads off, but leave one layer of skin. This will prevent the teeth from falling apart.

Scald the heads with boiling water, lay them on a flat surface. While they are still hot, sprinkle generously with salt. Do not spare salt, garlic will not absorb more than necessary.

When the slices are cool, transfer them to a three-liter jar as follows: a layer of heads, a layer of tarragon, and so on to the top. Dilute the vinegar with water and pour the prepared marinade into a jar. Cover the neck of the container with a lid or paper and leave to marinate for 1-2 weeks.

Pickled garlic: the easy way


Ingredients:
Garlic - 1 kg
9% vinegar - 200 ml
Water - 200 ml
Salt - 30 g
Sugar - 60 g
Black pepper - 5 peas
Bay leaf - 4 pcs.
Hops-suneli - 4 tsp

Preparation:
The first step is to prepare the marinade. Mix water, vinegar, salt, sugar, suneli hops, add black pepper and bay leaf. Heat everything to a simmer, remove from heat and refrigerate.
Divide the garlic into individual cloves and peel them, leaving a clear skin. Scald the vegetable with boiling salted water, cool quickly, lowering it for about 1 minute. into ice water.
Transfer the finished cloves to a glass jar and cover with marinade. Cover the jar with a thick sheet of paper and wrap with twine. Keep the container of pickled garlic at 22 degrees until cooked through.

Pickled garlic with dill and beetroot


Ingredients:
Garlic - 1 kg
Water - 2 tbsp.
9 percent vinegar - 2 tbsp l.
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l.
Beets - 2 pcs.
Dill (with umbrellas) - to taste

Preparation:
Peel the heads off. Pour boiling water over them, discard in a colander and refrigerate. Place the dill on the bottom of the glass jar and garlic on top. Add chopped peeled beets.
Prepare the marinade. In a separate bowl, mix water, salt, sugar. Put the mixture on fire and bring to a boil. Add vinegar. Cool the finished marinade and pour over the vegetables. Leave to marinate for 15 days. It is recommended to rinse the garlic under cold water before serving.

Pickled garlic with soy sauce

Ingredients:
Garlic - 1 kg
9 percent vinegar - 1 tbsp
Soy sauce - 4 tablespoons

Preparation:
According to this recipe, you can pickle garlic with wedges or heads. Peel the vegetable from the husk, leaving only a thin skin. Rinse the heads well and dry.
Place the prepared food in a glass jar. Dissolve the vinegar slightly with water and pour the resulting composition into the jar so that all the slices are covered. Cover the container with a lid and store in a dark place for 7 days.
After a week, take out the workpiece, transfer the heads to clean sterilized jars. Pour soy sauce into a saucepan, put on fire and simmer for 12-15 minutes. Cool the sauce, pour half of the garlic, roll up the lids and place in a cool place. After 3 weeks, the snack can be eaten.

Pickled garlic: hot way


Ingredients:
Garlic - 1 kg
Water - 300 ml
9% vinegar - 300 ml
Sugar - 50 g
Salt (not iodized) - 30 g
Dried dill - 3 tbsp l.
Hmeli-suneli - 3 tbsp. l.
Coriander - 3 tbsp l.
Saffron - 3 tbsp. l.
Bay leaf - 5 pcs.
Black pepper - 5 peas.

Preparation:
Prepare the marinade first. To do this, combine all the ingredients except the garlic in a separate saucepan. Put the saucepan with the marinade on the fire, boil and cool. You can marinate a vegetable with slices or heads - it depends on everyone's personal preferences.
Peel the garlic, leaving a thin skin. Dip it in salted boiling water for 2 minutes, then cool it under running cold water. Transfer the vegetable to a jar and cover with the cooled marinade. Close the lid and store in a cool place for 5 days.

Pickled garlic: cold method


Ingredients:
Garlic - 1 kg
Water - 600 ml
Sugar - 4 tbsp. l.
Garlic - 4 tbsp. l.
Black peppercorns - 7 pcs.
Carnation - 10 buds
Vinegar - 3 tbsp. l.

Preparation:
Peel the top layer of the husk off the vegetable. In a separate saucepan, add water, sugar, salt, cloves and peppercorns. Boil, remove the pan from heat and pour in the vinegar.
Put the heads in rows in a glass jar and pour the marinade to the top. Close the lid tightly and store in a cool place, not in the refrigerator. After 2 months, the pickled garlic will be ready to eat.
Pickled garlic is a delicious and aromatic appetizer that will appeal to many. This dish is quite spicy, but, fortunately, does not have the specific smell of fresh vegetables. Such a blank can be stored for several years. But, most likely, mouth-watering garlic will be eaten much faster!

Bon Appetit! And be HEALTHY !!!