Fermentation is one of the types canning vegetables, during which lactic acid is formed (it is a natural preservative). Pickled vegetables are highly nutritional value, they have a beneficial effect on gastrointestinal tract, destroy harmful bacteria, increase immunity and prevent infectious diseases.

IMPORTANT! If you have diseases associated with increased acidity of the stomach: gastritis, stomach ulcer, gastroduodenitis, then you are strictly forbidden to use pickled vegetables.

Benefit

Pickled garlic has the same amount of useful properties and vitamins as a fresh vegetable. It remains just as crunchy, but loses the unpleasant and pungent smell after eating it.

Trace elements contained in garlic:

• sodium;
• calcium;
• iron;
• phosphorus;
• magnesium.

In addition, it has a high content of vitamins: B, C, D, P. They contribute to the normalization of work nervous system, protect the body from viruses and bacteria, help get rid of many diseases. The benefits of this vegetable crop cannot be overestimated. Especially in autumn and winter, when the body is prone to various diseases It is very useful to use garlic for prevention.

Beneficial features pickled garlic for kids:

Most children, when eating dry garlic, complain about it. bad smell and taste. Thanks to fermentation, these negative effects are lost, and the child will be happy to take this product with food.

In ancient Rome, gladiators ate a few cloves of pickled garlic daily, thanks to this, they had strong immunity, they were always brave and courageous.

Useful properties of pickled garlic for the elderly:

• bones are strengthened, fractures are prevented;
• the risk of developing stomach cancer is reduced;
• reduces the risk of heart attacks and strokes;
• bile secretion improves;
• the work of the pancreas and thyroid gland is normalized;
• the aging process slows down.

REFERENCE! Even healthy person garlic should be taken regularly, because daily stress, unhealthy lifestyle and unhealthy diet will make themselves felt with age.

Recipes: how to ferment and salt at home?

At this stage of time, allocate numerous pickled garlic recipes each of which makes the presented product unique in its own way.

in Armenian

To prepare this recipe, you need the following ingredients:

Having prepared the products, you can start cooking pickled garlic:

1. heads young garlic peel off the husk, cut off the bottom with the roots, wash well.
2. Lay the heads tightly in a jar (you can whole or with individual cloves).
3. Prepare the marinade at the rate of 1:2. Take 0.5 liters of water for 1 liter apple cider vinegar, stir and add about two tablespoons rock salt.
4. Stir the marinade until completely dissolved and pour into a jar of garlic.
5. After a few days, pour a fresh, identical marinade into the jar.
6. Do this for 40 days.
7. For the last time, pour 1 liter of water into the jar, half a tablespoon of rock salt and vinegar.
8. Store in a dark place.

The delicacy will be ready by September.

Whole heads as in the market

The following products are needed for cooking:

After preparing the products, you should perform the following steps:

1. Put a pot of water on the fire. Boil.
2. Pour salt (about two tablespoons) and stir until completely dissolved.
3. Put in a cold place to cool the solution.
4. Get rid of the extra husks of the garlic heads and place them tightly in jars. You also need to add some horseradish leaves, allspice, a piece of hot pepper.
5. Fill the jars with a chilled solution and put them in a cool place for 3 weeks.
6. If necessary, periodically add boiled water in brine.

Three weeks later, the garlic will be ready. In this form, it can stand with you for several months. If you want to increase the shelf life, then you can preserve it. But before that, it is necessary to pour new brine into the jars.

With beets

To prepare this recipe, you need the following products:

Having prepared the products, you can start preparing the recipe:

1. Peel the heads of garlic. Dip the vegetable for 1 minute in boiling water. Pour it over after a while. cold water.
2. Cut the beets into thin slices.
3. Pack beets and garlic tightly into jars, alternating between them.
4. Place a saucepan with 1 liter of water on the fire along with salt, sugar, black pepper and cloves.
5. Remove the solution from the heat and pour 100 ml of vinegar into it.
6. Pour the marinade into jars and place them in a cool, dark place.

The product will be completely ready in three days. If you want to preserve it, you should sterilize the jars in hot water.

With other ingredients

You can also cook garlic with cabbage and carrots. The cooking technology is similar to the previous recipes.

How to save for the winter?

To keep the delicacy as long as possible, it is necessary to keep it in the dark and constantly maintain a cool temperature. It is best to implement this in the cellar. Before spinning, jars must be disinfected in hot water.(at least 5-10 minutes) so that they do not have extra bacteria. Banks must be hermetically sealed so that air does not enter them.

You can also store garlic room temperature.

ATTENTION! Sometimes garlic that has been stored at room temperature may change color. You should not be afraid of this, because such changes will not harm you. However, if you still want to avoid this, then try to use only a young variety of garlic grown in your own country house, and not bought in a store.

Meal options

Canned garlic is one of the the best snacks and is perfect for almost any meal. This delicacy has excellent taste and is best combined with meat and fish dishes. Quite often they practice adding pickled garlic to various salads.

Garlic is great for preventing viral diseases, strengthening the immune system and the body as a whole, which is very important in the cold seasons. However, a positive result from taking it with food can only be achieved if regular use v small doses.

Watch the video recipe for pickling garlic for the winter:

Garlic is a very popular vegetable among lovers. winter pickles. It is harvested in various forms, and in the cold season is used for cooking or as self-dish. White savory vegetable useful, and if you save it correctly, then most of the vitamins and trace elements will remain. spicy snack in brine can be purchased at any grocery store, but real housewives have always been able to salt garlic at home.

Garlic Salting Recipes

V modern kitchen there are many recipes garlic blanks for the winter. A healthy vegetable is salted dry or poured with brine, pickled and harvested along with other vegetables from the garden. On the market and on home shelves with preservation, you can find garlic harvested:

• whole heads;
• teeth;
• crushed.

dry salting

Dry salting or harvesting a vegetable in a cold way is considered a classic. To store garlic in this form at home, you need a minimum of ingredients. The owner must stock up necessary quantity vegetables and salt. You will also need glass containers for storage.

It is important to remember that it is better to salt garlic in small jars up to 1 liter.

For 100 g of garlic, 30 g of salt is usually taken. Vegetable heads are processed, preparing for salting. To do this, they are peeled and the roots are cut off, after which they are washed.

At the next stage, a thin layer of salt is poured onto the bottom of the glass container and cleaned teeth are laid out in a dense row. Then the garlic is salted again. Laying continues in rows until the bank is completely filled. The last layer is also sprinkled with salt, and the container is closed with a lid. It is recommended to store such a workpiece in a cool place.

Frayed billet

You can just cook and pickled dry grated garlic. This requires 1 kg of vegetable and 300 g of salt. The heads of garlic are peeled and washed. After that, the teeth are frayed in any convenient way. Fans of the classic recipe recommend doing this on a grater.

When the vegetable gruel is ready, it is thoroughly mixed with salt and laid out in jars. Store the workpiece in a dark cool place.

Often mistresses pickle healthy vegetable carried out by cutting it into slices or pieces.

Salted garlic gruel is often used to pickle lard for the winter without the use of salt.

Garlic harvested in a dry way is used as a seasoning, since it will be very salty and spicy if consumed raw separately. For the guests to feel the aroma fresh vegetable, it can be chopped and added to the dish just before serving.

The shelf life of salted garlic can be up to 2 years.

Classic salted billet recipe

For fans of blanks in brine, there is also suitable recipe.To do this, the hostess will need the following ingredients:

• garlic;
• salt;
• water.

The recipe provides for salting the vegetable with whole heads, where 100 g of salt is taken per 1 liter of water. Having removed upper layer husks from a vegetable not disassembled into teeth, it must be put in cold water for several days. Usually, the period of water treatment is 48–72 hours, while the liquid in the tank is changed 2 times a day.

After the required time has passed, the vegetable heads are removed, laid out in glass jars and poured with prepared cold brine. For it, you need to boil water and dissolve salt in it. Then let the liquid cool down and then pour it over the garlic in the jars.

A brine vegetable can be eaten on its own in winter, as it will give up some of its pungency to the liquid without losing its flavor and beneficial features.

Garlic in currant brine

If red or black currants were born in the country, then you can pickle the garlic during fruit juice.For harvesting you will need the following ingredients:

• garlic;
• currant juice or whole berries;
• salt;
• sugar;
• water.

Harvesting a vegetable in this way can be done with slightly peeled whole heads, as well as individual teeth. Preparations begin a day before direct salting. Whole heads are peeled from the top layer of the skin and cut off the roots. Then the vegetable is poured with water and left to “soak” for a day.

For 2 kg of garlic take 400 g of currants, 100 g of sugar and 70 g of salt. You will also need cold water in a volume of 700 ml.

If ready-made currant juice is available, then it is boiled, and salt and sugar are added to it. If whole berries are available, then they must be washed, removing leaves and twigs, and pour boiling water over them. Then add salt and sugar and let the liquid boil again.

The vegetable extracted from the water is again washed with running water and laid out in jars. Then it is poured with the prepared fruit liquid. Since the recipe requires you to put oppression on the contents of the jars, it is best to use a large capacity.

Preparation in beetroot juice

If there is no currant, and the hostess wants to give the garlic pickle a beautiful red color, then you can use freshly squeezed beet juice for this. To prepare this recipe, you will need:

• garlic;
• beet juice;
• salt;
• sugar;
• water.

The required number of vegetable heads, as in the previous recipe, is peeled from the upper skin, their roots are cut off. After that, the garlic is poured with water and soaked for 24 hours.

Based on 2 kg of vegetable, you will need 300 g beetroot juice and 700 ml of water. You will also need 70 g of salt and 50 g of sugar.

The soaked garlic is washed and folded tightly into a prepared container. Boiling water dissolves sugar and salt. When the liquid has cooled, beet juice is poured into it. After that, the brine is poured into a container with garlic.

The workpiece is pressed down with oppression and removed to a cool place.

Preparation with dill

Housewives who want to diversify garlic pickles and give the vegetable new taste, can use the recipe for cooking garlic in brine with dill.

The recipe uses cold unboiled brine, which preserves vitamins and other beneficial properties of garlic.

For preparation you will need:

• garlic;
• Dill;
• salt;
• water.

The prepared amount of garlic crop is cleared from the ground. Tails and roots are cut from the heads. You should also remove the top layer of the husk.

The heads are laid out in jars and laid on top with washed dill. Next, the containers are filled with cold brine. To prepare a liquid for salting, you need to dissolve 250 g of salt in 10 liters of cold water.

Filled glass containers are closed with conventional plastic lids and put away for storage.

In this form, the vegetable is perfectly stored in normal conditions, outside the refrigerator or cellar.

Spicy vegetable in soy marinade

In addition to salting, the vegetable can be pickled, and here the culinary imagination has no limits. The recipe for pickled garlic in soy sauce is especially popular. For this you will need:

• garlic;
• vinegar;
• soy sauce.

1 kg of peeled and washed teeth are poured into clean jar and poured 0.5 liters of vinegar. In this form, garlic is 7 days. It is advisable to put the jar in a dark, cool place.

After that, the vegetable soaked in vinegar is laid out in processed jars, where it fills half the container. Further 1 l soy sauce boiled for 10 minutes and then poured into containers with teeth. Black liquid should fill the jar completely to the very neck.

Blanks are rolled up sterilized iron lids and put away in a cool dark place for storage. The first tasting of the vegetable can be carried out after 21 days.

Garlic - versatile vegetable, because in winter preparations any part of it can be used, from arrows to root-heads. Whatever cooking recipe the hostess chooses, opening jars in the cold season, she will enjoy a healthy and tasty product.

Exists a large number of savory recipes winter conservation. Some want to try to prepare salted garlic heads, like in the grandmother's market. And to do this is not so difficult as it might seem at first. Such a preparation will great addition for roasted meats and smoked products, as well as to borscht and other first courses. Moreover, there are many recipes, you can choose the option depending on your preferences.

Vegetable preparation rules

Before you figure out how to pickle garlic, you need to properly prepare it. Much depends on the type of preservation. When it comes to pickling heads, it is recommended to observe the following rules:

• use only a young vegetable for pickling;
• you need to remove from it only the upper rough part, and leave the soft one;
• garlic must be thoroughly washed;
• edges and tails do not need to be trimmed.

Garlic preparations in winter will not only successfully complement certain dishes, but will also improve health in the cold period - garlic can suppress infection and treat colds and harmful bacteria.

Classic head salting

It takes a minimum of time and ingredients to prepare salted garlic. The classic recipe is as simple as possible. A kilogram of heads will require 350 g coarse salt and all.

The preparation looks like this:

The jar of vegetables is closed and stored in a cool place. Best of all - in the cellar, but in urban conditions a cool balcony is also suitable.

With added fat

Many are interested in how to salt garlic along with other ingredients to make it delicious. Some will certainly appreciate the option of salting along with lard. It is well suited for situations where you need to use lard, which takes up a lot of space in the freezer.

For harvesting, they take a kilogram of garlic heads and lard. You will also need 4 tablespoons of salt, Bay leaf, red pepper and peppercorns.

Lard is cut into pieces of medium thickness, you can make holes and fill them with garlic cloves. It is recommended to choose a product with meat layers to make the preparation more fragrant. Then the fat is rubbed with a mixture of salt and spices. Further, it is placed in a large container, covered with salt, peeled garlic heads are added and salt again. And so to the top of the banks.

V closed jar lard with garlic is stored in a cold place for 4 months.

in Armenian and Georgian

Many love caucasian cuisine for its unique flavors. For example, garlic heads Armenian recipe will turn out to be moderately spicy and spicy, it will have original taste characteristic of all Armenian dishes.

For a kilogram of young heads, you need to take almost a liter of water, 50 ml of grape juice and 5 tablespoons grape vinegar, 50 g of sugar and salt, several partitions of nuts, allspice and black pepper, as well as cloves.

How the product is prepared:

Salting garlic in Armenian style will take a lot of time, but it's worth it.

And another option for salting Georgian recipe. In this case, you will need the following ingredients:

Heads of young garlic should be dried in a cool place for two weeks. After that, they are cleaned of roots and husks, placed in a jar, poured with cool water and kept for a day.

Garlic is removed, peeled from the top layer and laid out in a low wide pan. Then you need to make a brine: 2 tablespoons of salt are dissolved in 1 liter of water and then heated, garlic is poured with the resulting brine. All this is aged for three weeks, the brine must be changed every day.

In addition, you need to prepare the marinade. To do this, boil a liter of water, add half a glass of salt and sugar, spices and vinegar to it and remove from heat after a couple of minutes. Then the marinade is cooled, filtered and poured into garlic.

Jars of garlic are covered and kept in the refrigerator for 2 weeks. Then the marinade is drained and changed to grape juice, in this form the workpiece is stored for another week. After this time, the juice is drained and the marinade is poured in again, in this form everything is stored for another five days in a cold place.

With vegetable or fruit juice

To give salted garlic a beautiful bright hue, it can be harvested with vegetable or fruit juice.

For example, beetroot juice will give it not only an interesting color, but also a more original flavor. For 2 kilograms of garlic heads take 800 ml pure water, 300 ml beetroot juice, 50 g sugar and a little salt.

The algorithm is this:

For storage, you can choose both a cellar and a refrigerator.

In another version, garlic is pickled along with currants and acquires a unique berry flavor. For 2 kilograms of heads, 100 sugar, 70 g of salt, 400 g of red currant and 700 ml of water are taken. The water is brought to a boil, then the berries are poured with it. Salt and sugar are added to them, then it must be brought to a boil. After that, the contents are rubbed through a sieve and cooled.

Garlic heads need to be washed, cleaned from the top layer and bottom, then soaked in water for a day. Then they need to be washed again and placed tightly in a jar, after which it is poured with a berry solution. The jar is covered with a cloth and put oppression. Keep the workpiece in a cool place.

with fruit leaves

More interesting options pickling garlic heads - with the addition of leaves fruit trees.

For 3 kilograms of the main ingredient, a liter of water, 80 g of salt, blackcurrant leaves, allspice are taken.

The heads need to be peeled. For the brine, you need to heat the water and combine it with salt, then mix everything until completely dissolved. At the bottom of the jar you need to put herbs, spices and garlic. They need to be alternated in layers to the top of the jar. Then they are poured with brine, the jar is covered and kept for several days.

In another option, garlic heads, salt, herbs, leaves of fruit trees and water are taken.

First, the water is brought to a boil, after which salt is dissolved in it (at the rate of 80 g per liter of water). Leaves and greens are also put there and boiled for 10 minutes. The brine is cooled.

The vegetable is placed in sterilized jars, which are then filled with brine and closed with lids. First, the workpiece is stored for five days at room conditions, and then rearranged in a cold place.

salted garlic incredibly tasty and fragrant, it can be confidently called the perfect snack for both festive and everyday table. There are many options for salting this vegetable, some are spicier, others are sweeter or have one or another flavor due to certain ingredients.

Extraordinarily spicy and burning, with an amazing aroma and unique taste- it is these epithets that most accurately describe garlic. You can meet this product in absolutely any home, both in fresh, as well as in the composition various seasonings, refills and preparations. The popularity of garlic is undeniable, which is why every sane summer resident seeks not only to grow a crop on his plot, but also to make preparations on winter period, when fresh garlic turns into a real delicacy.

Fortunately, nowadays there are many all kinds of recipes preparations of this product in various forms. These include salted garlic heads, the most popular recipe, pickled, pickled, dried, and even prepared in the form of a paste. With each harvesting option, you can save garlic with all its taste and aroma for further use in cooking homemade dishes.

Did you know? The properties of garlic are multifaceted and widely known to almost every person. Thanks to beneficial substances present in the composition of the product, it is often used not only in cooking, but also in traditional medicine.

How to pickle heads of garlic

Salting garlic is one of the most popular ways to prepare it for the winter. This is easily explained by the ease of preparation, the availability of ingredients and their low cost. Salted garlic cloves, the recipe of which has been known for many years, perfectly retains its aroma and taste qualities.

Salted garlic for the winter - a recipe for salting whole heads

To prepare a product by this method, it is necessary to prepare table salt at the rate of 300 g for each kilogram of garlic. It does not need to be washed and cleaned - it is enough to remove the roots and the top damaged husk.

Heads of garlic should be placed in a jar of the desired volume, pouring abundant layers of salt over them, filling any gaps and cracks. The last layer should be from salt. Ideally, the stacked layers of the workpiece should be evenly distinguished in the bank.

A jar of sprinkled salted garlic should be hermetically sealed with a lid and put in a cool place. You can use garlic prepared in this way at any time of the year.

Chopped Garlic Pickle Recipe

For salting, you need to prepare garlic and purified salt in a ratio of 3: 1, that is, for 1 kilogram of garlic - 300 g of salt.

Pre-selected garlic is carefully peeled and divided into individual cloves, remove the film from them. After that, the garlic is cut into equal plates (thickness 3-4 mm) and mixed with salt. The resulting salt is poured into glass jar, tightly tamping it, and hermetically cover with a polyethylene lid.

Pickled garlic can be stored in the refrigerator for up to six months, using it in cooking at any time, simply pre-rinsing before adding.

Salting recipe in brine

Cleaned from the ground and all kinds of contaminants, the heads of garlic are washed with running water and tightly placed in a jar of the appropriate volume, poured with purified water at room temperature.

The jar is hermetically sealed and cleaned in a cool place for 3-4 days. During this period, it is advisable to regularly change the water in the jar to a new one.

After three days, the water is finally drained, and the garlic is poured with brine, for the preparation of which it is necessary to boil two liters of water with 200 grams of salt dissolved in it.

Banks are covered with a lid and stored for up to six months in a cold place.

To preserve all the qualities of the product, it is advisable to regularly add brine to the jar, which will evaporate.

Important!In addition to the main methods of harvesting garlic in winter, its safety is primarily affected by the correctness and timing of harvesting. It is extremely important to prevent cracking of the heads and to control the initial stage of yellowing of the leaves.

Pickled Garlic Recipes

Cooking all kinds of seasonings as a way to harvest garlic in the winter is ubiquitous. Each housewife, based on the ways of further use of the prepared product, as a rule, finds her own methods and recipes for the preparation, ideally suited for her.

But despite this, almost everyone knows how to pickle garlic at home. The recipe for such a preparation is practically passed down from generation to generation and does not lose popularity. This is not surprising, because pickled garlic heads retain their unique taste and unique aroma bringing spice to any dish.

Pickled garlic - a recipe for harvesting for the winter in apple cider vinegar

For cooking you will need:

• Garlic - 1 kilogram;
• Sugar - 20 grams;
• Salt - 20 grams;
• Apple cider vinegar - 50 milliliters.

Cooking method:

Young, pre-sorted garlic must be carefully disassembled into individual cloves without removing a thin film. After that, rinse it with running water and blanch in boiling water for 3-4 minutes, then cool in cold water.

To prepare the marinade, you need to boil water, adding sugar, salt and apple cider vinegar to it.

The resulting marinade is poured with garlic, previously poured into half-liter sterilized glass jars, after which re-sterilization is carried out for 10 minutes. After rolling the jars, it is advisable to remove the pickled garlic in a cool place.

Pickling garlic at home - a recipe based on citric acid

The composition of the ingredients includes:

• Garlic - 1 kilogram;
• Sugar - 20 grams;
• Salt - 20 grams;
• Citric acid - 5 grams.

Cooking method:

In order to properly prepare pickled garlic for the winter , you need to carefully divide the heads into individual cloves, peel them from the film and soak in hot water for three hours. After a while, the garlic is caught in a colander and washed under running water.

Washed and dried garlic is blanched for four minutes, after which it is poured into pre-sterilized jars of small volume.

To prepare the marinade, add salt, sugar and citric acid according to the indicated dosages. After five minutes of boiling, the marinade is removed from the heat and immediately poured into jars of garlic. Banks are tightly rolled up and re-sterilized with the contents.

The recipe for pickling garlic heads allows you to for a long time preserve the original taste and aroma of the product, complemented by the indescribable piquancy of marinade based on citric acid.

How to dry garlic

To preserve the supply of garlic in the winter in this way, it is best to choose varieties that are distinguished by their sharpness.

When drying garlic, it is necessary to carefully divide its heads into cloves and peel them thoroughly. After that, cut the garlic with a thickness of about 3-5 mm and place on a baking sheet or a fine-grained sieve for further drying in an oven (oven) at a temperature of 60 ° C.

Dry the workpiece for six hours, turning the slices regularly to dry evenly. The garlic thus obtained is cooled and laid out in a jar with a tight lid. You can also choose another container or container for storage, but the fact is that garlic in a jar is hermetically protected from contact with air, which means it retains its aroma and does not deteriorate.

An important factor is how to store garlic in the apartment. . With this type of preparation, garlic should be stored at a constant temperature of + 2-10 ° C and moderate humidity in the room.

Did you know?Dried garlic can be ground with a coffee grinder and thus get a fine spicy powder, which is perfect for adding when cooking along with salt. It is noteworthy that such garlic powder has a concentrated taste, so even a small pinch is enough for a large amount of dish (depending on personal taste preferences). The powder is also recommended to be stored in an airtight container.

How to store garlic for the winter in the form of a paste

Cooking garlic paste- quite new, but extremely effective recipe blanks for those who are looking for ways to preserve garlic at home.

The recipe is universal and is found in only a few versions, but their differences are not significant and do not require a detailed description.

• Garlic - 500 grams;
• Olive oil (can be replaced with vegetable oil) - 100 milliliters.

Cooking method:

1. The heads of garlic should be divided into individual cloves, peeled and carefully sorted out, removing all damaged and rotten ones;
2. Rinse the garlic thoroughly in hot water;
3. Pour it into a blender container and pour olive (vegetable) oil, then mix until a homogeneous mass is obtained;
4. The resulting paste is best poured into a glass jar, close and refrigerate. Use as needed.

Did you know?Garlic has always attracted great attention of people, but in 1952 its popularity almost reached its climax - in the Soviet Union the Book of Tasty and healthy food”, in which several chapters were devoted to dishes using garlic in all its variants.

Recipe for pickled garlic cloves

Harvesting heads of garlic pickled although rare, it is great option cooking an excellent product, adding which you can get impeccable taste dishes.

Despite the seeming unpopularity, in reality, it is quite simple to find recipes for such blanks, and their number and variety is simply amazing. The housewives will be especially pleased with the fact that with such a recipe it does not matter where to store garlic in winter, because it cooks quickly and retains its properties for a long time.

pickled garlic recipe

To prepare such a workpiece based on liter jar you will need the following ingredients:

• Garlic - 1 kilogram;
• Dill (seeds) - 5 g;
• Horseradish leaf - 1 piece (large);
• Currant leaf - 3 pieces;
• Salt - 10 g;
• Water - 350 milliliters.

Cooking method:

1. A large horseradish leaf and blackcurrant leaves must be thoroughly washed and finely chopped;
2. Divide the garlic into individual cloves and peel from a thin film;
3. Soak the cloves in cold filtered water;
4. Put garlic in a pre-sterilized liter jar and pour water. Leave in this form in the refrigerator for 5-6 hours;
5. After a while, drain the water from the jar into a prepared container (a saucepan is best), add salt to it. To put on slow fire and boil, then cool;
6. In a jar of garlic, you need to lay the leaves crushed at the first stage, pour in the dill seeds and pour the prepared brine;
7. A jar of garlic and other ingredients is covered with a tight airtight lid and placed in a dark place, where it is stored for a week;
8. After that, pickled garlic is ready. It is better to store it in the refrigerator.

Recipe for pickled garlic in beetroot juice

To prepare pickled garlic according to this recipe, you must prepare:

• Garlic - 1 kilogram;
• Beetroot juice - 150 milliliters;
• Water - 350 milliliters;
• Sugar - 25 grams;
• Salt - 35 grams.

1. Garlic is carefully divided into cloves, thoroughly peeled from the film and washed with hot water;
2. Prepared cloves are placed in a jar, filled with cold water, after which the jar needs to be put in the refrigerator for a day;
3. After that, the garlic should be washed and laid in an even layer in a deep bowl;
4. To prepare the pickling marinade, it is necessary to dissolve salt and sugar in prepared water, then boil it and add beet juice. Garlic is poured with the resulting concentrate, covered tightly and placed under oppression. It will be ready in 4-5 days.

Now is the time to pickle the garlic while it is still very young. Many people know that garlic, as a seasoning, is simply irreplaceable, because it has a wonderful peculiar taste and aroma. In addition, garlic is very useful, 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 keep garlic for a long time. The solution is simple - you need to pickle it.

How to pickle garlic 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 deteriorate, but also to retain all its beneficial properties for eight months. This cannot but please those who monitor their health and the state of immunity, as well as those who are not indifferent to acute, appetizing dishes with the addition of garlic.

In order to pickle garlic whole heads you will need:

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

Cooking:

1. If you decide to use this method, then keep in mind that the heads of garlic are not cleaned with it. All you need to do is simply remove all the roots and excess damaged scales with a knife. Prepare a jar of suitable size in advance, its volume will depend on the amount of garlic that 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 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 everything is ready, just close the jar with a tight lid.
3. Garlic, pickled heads, should be stored in some kind of cool room. When you eat it, you will hardly feel the difference between salted and fresh garlic, because it will remain just as dense and crispy.

Pickled garlic pieces

To pickle garlic slices you will need:

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

Cooking:

1. To use this salting method, 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 decomposed into jars of a suitable volume so that the containers are filled as tightly as possible.
3. After that, it remains only 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, you can also preserve young garlic and even its feathers in the same way. Just cut everything into pieces and salt in the same way. Such a seasoning can be added directly to food, while keeping in mind that additional salting of the dish is no longer required.
5. Salted garlic slices are good both in salads and in the preparation of soups and second courses.

Garlic in brine

To prepare garlic in brine, you will need:

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

Cooking:

1. You do not need to disassemble the garlic into cloves, you should leave the heads whole. However, before salting, remove all roots, damaged scales and leaves, and then thoroughly rinse the garlic under running water, making sure that there is no earth and dust left 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 jars, 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 proceed to pickling garlic.
3. A jar of garlic drenched in brine should be sterilized by bringing it to a boil in a pot of water.
4. Prepare a brine from water and salt, bring the liquid to a boil and cool, then pour the garlic with the brine. Now you just have to roll up the jars with special lids and send them for storage.

Marinated garlic "Royal"

Pickled garlic "Royal" - a recipe for cooking Georgian cuisine This pickled garlic recipe requires attention and time, but it's worth it!

Ingredients for 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

Recipe for pickled garlic "Royal":

1. To prepare a recipe for Georgian cuisine, marinated garlic "Royal", 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. Put the garlic in a saucepan or jar and pour cold water for a day. After taking out, remove the top layer of the husk, rinse and place tightly in a large low container.
2. From 1 liter of water and 2 tbsp. salt, prepare a brine and pour garlic over it. Every day, for three weeks, change the brine. After three weeks, boil 1 liter of water, add sugar and the same amount of salt, all spices and vinegar. Let the marinade boil for 1-2 minutes, cool and strain. Pour the garlic with the prepared marinade, cover with gauze and refrigerate for 2 weeks.
3. After two weeks, drain the marinade, and pour the garlic royally grape juice for a week, then drain the juice, and pour the garlic again with the marinade. Keep the garlic in the refrigerator for another 5 days, and then serve.