The best recipes for pickled garlic with cloves and whole heads, as in the market, for the winter in jars. How to quickly and tasty cook pickled garlic for the winter in Korean, Georgian, with beets, red currants, gooseberries: recipes
Korean garlic is a spicy appetizer for meat and fish dishes. It is prepared from green arrows, slices or whole heads. Treats can be offered to guests with strong drinks, meat dishes and stewed vegetables.
Korean-style garlic is cooked with chili and herbs.
- Servings: 10
- Preparation time: 5 minutes
- Cooking time: 5 minutes
Garlic with pepper in Korean for the winter
Pickled vegetables can be added to salads and snacks. The treat turns out to be very spicy, but you can reduce the amount of spices or exclude hot peppers from the list of ingredients.
Cooking:
- Cut the pepper into 1 cm thick rings. Put it together with the peeled garlic cloves in a sterilized 300 ml jar.
- Pour the products with soy sauce and leave them at room temperature for 4 hours.
- Drain the infusion into a saucepan and bring it to a boil.
- Pour the vegetables with hot sauce, close the jar with a plastic lid or roll up.
- Cool the workpiece, send it to the refrigerator for 2 weeks.
The snack keeps well in a cool place for up to 6 months.
Korean garlic shooter recipe
A fragrant snack can be served on a fast day with boiled potatoes or buckwheat porridge.
Ingredients:
- garlic arrows - 200 g;
- vegetable oil - 60 g;
- table vinegar - 30 g;
- soy sauce - 15 g;
- sugar - 15 g;
- garlic - 1 clove;
- a mixture of peppers - to taste.
Cooking steps:
- Cut the arrows into pieces 5-6 cm long, lower them into boiling water and cook for 5 minutes.
- Drain the broth, mix the blanks with sugar and vinegar. Add minced garlic clove, soy sauce and spices.
- Mix the products, pour them with boiling oil.
Serve chilled.
Korean garlic heads
Pickled slices can be served as an appetizer for strong drinks.
Ingredients:
- garlic - 2 heads;
- rice vinegar - 120 ml;
- soy sauce - 120 ml;
- sugar - 60 g;
- salt - 15 g.
Cooking:
- Combine soy sauce with vinegar, add sugar and salt.
- Reduce the mixture by half.
- Remove the top husk from the heads, lower the workpieces into a sterilized jar.
- Pour hot marinade over garlic and roll up. The snack will be ready in 2 months.
Store the workpiece in a cool place.
Garlic with carrots in Korean
This salad can be served as a side dish to hot dishes.
Ingredients:
- garlic arrows - 350 g;
- carrots - 1 pc.;
- vegetable oil - 60 g;
- seasoning for Korean carrots - 30 g;
- soy sauce - 30 g;
- sugar - 20 g;
- table vinegar - 15 g;
- salt - to taste.
How to cook:
- Cut the arrows into pieces 3-4 cm long, fry them in vegetable oil for 5 minutes.
- Grate carrots for Korean vegetables.
- Mix prepared foods with soy sauce, sugar, spices and seasonings. Add a pinch of salt.
Garnish the salad with sesame seeds before serving.
Spicy snacks can be prepared from fresh or frozen for the winter arrows of garlic.
Pickled garlic was invented by those who respect and fresh, but prefer the same taste and aroma, only less pronounced. Pickled garlic does not have such a sharp and persistent smell, there is no bitterness, the taste is softer and softer. Garlic is pickled with heads and cloves, peeled and unpeeled, in cold and hot brine. Recipes are plentiful. There are very simple options for harvesting pickled garlic. However, there are more intricate recipes, but for garlic lovers it will not be difficult to try them out. One tip - the garlic should not be young, but not old either.
Pickled heads of garlic
Ingredients: fresh garlic; for marinade - 100 g of vinegar 9% and water, 30 g of sugar, 10 g of salt, bay leaf, pepper.
Step 1. Dip the peeled heads of garlic for 2 minutes in boiling water, then put in cold water with ice cubes for half an hour. Arrange the garlic in sterilized jars.
Step 2. For the marinade, bring water to a boil, add sugar and salt, laurel and peppercorns to it, boil, pour in vinegar at the end and cool.
Step 3. Pour garlic in jars with cold marinade, cork with sterile lids. After 10 days, the garlic will be ready. If you add fresh chopped beets to jars, the garlic will turn red.
Pickled garlic cloves
Ingredients: garlic; for marinade - 50 g of sugar, 50 g of salt, 100 ml of vinegar 9% (per 1 liter of water).
Step by step cooking recipe
Step 1. Divide the garlic into cloves and peel. Scald the cloves with boiling water, and then immediately cool with cold water. Place cooled garlic cloves tightly in sterilized jars.
Step 2. Prepare the marinade. Dissolve salt and sugar in water, bring to a boil, let it boil for a couple of minutes, and only after it has cooled slightly, add vinegar and mix. Pour jars with hot marinade 1.5 cm below the top edge. Cover the jars with boiled metal lids and sterilize for 5 minutes, then roll up the jars.
Pickled garlic with chili and white wine
Ingredients: 1 kg of garlic, 2 chili peppers, 0.5 l of white wine, 0.5 l of wine vinegar, 3 tbsp. spoons of sugar, 2 bay leaves, 1 tbsp. a spoonful of white peppercorns, a little olive or any other refined vegetable oil.
Step by step cooking recipe
Step 1. For the marinade, mix all the above products in a saucepan, except for vegetable oil, and, bringing to a boil, cook for 3 minutes. Then reduce the heat and cook for another 5 minutes.
Step 2. 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 five days, although it can be stored in this form for much longer.
P.S. There is no salt in the recipe, but this is not a mistake. Without salt, garlic pickled according to this recipe will turn out spicy, spicy and slightly sweet.
Korean Pickled Garlic
Ingredients: 1 kg of garlic, 1 liter of soy sauce, 1 cup of vinegar 9%.
Step by step cooking recipe
Step 1. You can use garlic heads, you can use cloves. Remove the husk, rinse the garlic well and pat dry. Put prepared garlic in jars.
Step 2. Dilute the vinegar with a little water and pour the garlic with this solution so that it completely covers it. Remove jars of garlic in a dark, cool place for 7 days.
Step 3. When the week has passed, put the garlic in other jars - sterilized and dried.
Step 4. Pour soy sauce into a saucepan, 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 jars with sterilized lids and send to a cold dark place. Garlic will be ready in three weeks.
Popular spicy salads of Asian cuisine can not only be purchased at specialized stores, but also cooked at home. One of the most savory options is Korean-style garlic arrows, the recipe of which involves the use of sprouted plants.
How to cook garlic arrows in Korean?
In order to speak Korean, you need to take into account certain points, which are as follows:
- Eat long arrows that have not had time to harden. In order not to miss this moment, you need to take a closer look at the plant. It is better to cut more arrows, because they are perfectly stored in the refrigerator, wrapped in cling film or a plastic bag, so every housewife will provide herself with a delicious preparation for at least 10-14 days.
- Garlic arrows are used with Korean cuisine seasonings or homemade marinade. At the same time, it is recommended to purchase spices made in Korea. If these were not found on the shelves of the store, then it is recommended to prepare a marinade from vinegar, sugar and hot spices, then you will be able to achieve the original taste.
- The finished dish is eaten immediately or rolled into jars for the winter.
Housewives who have harvested a rich harvest of garlic have a unique opportunity to make it in Korean. Pickles are obtained no worse than from the usual cucumbers. They go well with ordinary boiled potatoes and will be a spicy addition to both everyday dinner and the festive table.
Ingredients:
- arrows - 0.5 kg;
- vinegar - 550 ml;
- sugar - 4 tbsp. l.;
- salt - 2 tbsp. l.;
- seasonings - ground ginger, bay leaf, coriander, cloves, cinnamon;
- black pepper pot, mustard grains.
Cooking
- Prepare and sterilize jars.
- Cut the arrows into sticks.
- Pour the oil into the pan, pour some of the seasonings and sticks.
- Add vinegar, sugar and the rest of the spices there.
- Simmer until the greens turn a dark olive color.
- Arrange the workpiece in jars and pour in the brine. Leave in plain sight for a day, and then put it in a dark place.
An interesting dish full of vitamins is in Korean. It can be prepared from both fresh shoots and frozen ones. The easiest way to prepare a snack is from sticks with a length of at least 3 and no more than 10 centimeters. To make delicious Korean-style garlic arrows, the recipe allows that they should be seasoned with hot spices or a marinade of balsamic vinegar or freshly squeezed juice.
Ingredients:
- arrows - 200 g;
- garlic - 1 clove;
- sugar - 1 tsp;
- soy sauce - 0.5 tbsp. l.
- spices;
- vegetable oil - 2 tbsp. l.;
- vinegar - 2 tsp
Cooking
- Blanch arrows. Add all ingredients except oil.
- Heat the oil and pour into the snack, mix everything.
Korean-style fried garlic arrows go great with rice or potatoes. As a side dish, shoots are blanched in a small amount of oil in a frying pan with a lid. When such Korean-style garlic arrows are made, the recipe will be primarily appreciated by lovers of hearty and rich dishes.
Ingredients:
- arrows - 0.5 kg;
- wine vinegar - 1 tbsp. l.;
- bay leaf - 3 pcs.;
- sugar - 0.5 tsp;
- Korean seasoning - 1 tbsp. l.
Cooking
- Arrows are fried until softened.
- Add the rest of the ingredients.
- The dish is kept on fire until the liquid thickens.
Korean-style garlic arrows with carrots can be called a traditional Asian dish. The dish has a piquant spicy taste due to the addition of various spices, and the presence of vegetables in its composition will make it extremely useful. As a result, you can get a dish with an unsurpassed taste and an impressive set of vitamins.
Ingredients:
- arrows - 0.5 kg;
- carrots - 2 pcs.;
- onion - 1 pc.;
- lemon - 0.5 pcs.;
- red pepper - 2 pcs.;
- corn oil - 50 ml;
- garlic - 3 cloves;
- seasoning for Korean salads.
Cooking
- Blanch the arrows, cool them.
- Chop vegetables. Connect all components.
- Add seasonings, lemon juice and oil. Stir again, set aside for two hours.
At any feast, a spicy Korean-style spicy garlic salad will take root. When cooking it, housewives will be able to show their imagination to the fullest and use a set of seasonings that they like the most. An important point to consider when cooking garlic arrows in Korean is that you need not to overcook them in a pan, otherwise they will turn into porridge.
Ingredients:
- arrows - 300 g;
- vinegar - 250 ml;
- sugar - 3 tsp;
- soy sauce - 0.5 tsp;
- seasonings - ground ginger, coriander, mustard seeds, chili pod, pumpkin seeds, allspice in peas, cloves.
Cooking
- Cut the arrows, fry, attach the remaining components.
- Hold the arrows on the stove until a dark olive color. Cool down and serve.
You can treat yourself to a spicy dish not only in summer, but also in the cold season, if you make garlic arrows in Korean for the winter. They can be marinated, stored in jars, and used occasionally as an original appetizer or as a side dish for potatoes or rice. Each housewife takes a set of spices to her taste.
Ingredients:
- arrows - 0.5 kg;
- vinegar - 550 ml;
- sugar - 4 tbsp. l.;
- salt - 2 tbsp. l.;
- seasonings - to taste;
- pepper - 5 peas.
Cooking
- Cut the arrows, combine with other components and simmer until dark olive color.
- Divide into sterilized jars.
A delicious and high-calorie dish will be garlic arrows in Korean with meat. They will come out truly indescribable, due to the fact that pork or beef is filled with garlic flavor and flavored with hot spices. Some housewives use a very unusual recipe for garlic arrows in Korean, they are sweetened using honey or sugar.
Garlic marinated in Korean style (in soy sauce).
To prepare this exotic pickle, you will need, in addition to garlic, a lot of vinegar and soy sauce (which, however, will then become exquisite garlic-flavoured seasonings that can be seasoned with salads or main dishes). Korean-style pickled garlic is being prepared for quite a long time, almost a whole month, but then you will get a rare snack. After pickling, the garlic will remain crunchy, salty, but not spicy.
Ingredients:
1 kg of unpeeled garlic cloves, 1 cup of 9% vinegar (200-250 ml), about 4 cups of soy sauce (800 ml - 1 liter). If desired - hot pepper 1 pc., onion or spices to taste to flavor the filling.
How to cook:
"The garlic cloves do not need to be peeled, although this can be done if desired (there are also options for preparing such garlic with whole heads, but this seems less hygienic due to possible dirt on the roots of the heads).
Put the cloves in a glass jar and fill with cold water for half an hour, drain the water into another container and note its volume (this is how much soy sauce you will need in a week). Then soak the garlic in the vinegar. If the vinegar does not completely cover the garlic, add boiled water to completely cover the garlic.
Seal the jars with paper or leak-proof lids (to protect against severe drying, dust and insects) and leave in a dark place for 7 days (sometimes check if the level of vinegar has dropped below the garlic, if this happens - add vinegar; you can also crush the garlic with some or oppression - the photo shows the use of a glass glass as an oppression for a small jar of garlic).
When 7 days have passed: take soy sauce, boil it for 10 minutes (possible with hot pepper or spices to taste), let it cool slightly (so that the jars do not burst) and pour into glass jars, filling each jar about 1/3. Let the sauce cool completely(Otherwise, the garlic may not be crunchy).
Drain the vinegar from the garlic (you don't need to throw it away, it will still come in handy for other dishes as a fragrant seasoning) and transfer the garlic to jars of cooled soy sauce. Close the jars tightly with plastic lids or roll up with metal lids and put the jars in the refrigerator for 3 weeks (although it can be consumed earlier), after which the Korean-style garlic will be ready. Store in a cool place.
Please note that cooked garlic may turn blue-green, this is normal (mature garlic is more often stained).
The pictures show step by step this recipe (for a small amount of garlic, in a 250 ml jar).
We divide the heads into teeth, remove the excess husk. Some teeth were left without husks, but this does not prevent them from salting.
Pour the garlic with vinegar, press it down with oppression so that they do not protrude from the vinegar: 
We close the top with gauze so that dust and insects do not get into the jar, we put it away for a week in a dark place (for example, just in a kitchen cabinet):
After a week, the garlic will be saturated with vinegar, excess fragrant vinegar can be collected in a jar and used in cooking:
Boil soy sauce for 10 minutes:
Let the soy sauce cool completely and pour over the garlic.
We close the jar and put it in the refrigerator:
After 3 weeks, Korean-style garlic will be completely ready:
You can pickle both young and mature garlic, but young garlic will have a less strong smell.
Ready garlic can be peeled and cut into slices before serving; serve it in addition to the main side dish (rice or kuksu / kuksi noodles)."
Once a year, in early June, you can harvest garlic arrows. Yes, they can and should be eaten. The main thing is that they are still young and not tough.
Make a gourmet dish from garlic arrows that your whole family will love. It is better to fry the arrows in a wok pan, but you can also use a regular one. Add fragrant soy sauce, sugar and sesame seeds with spices. Garlic is spicy in taste and with a pleasant sweetness.
If you do not tell that these are garlic arrows, few people will guess. The combination of soy sauce and sesame will take you to Asian countries.
It will take 40 minutes to cook garlic in Korean style.
The number of servings is 5.
Read also:
Ingredients:
- Arrows of garlic - 500 g
- Onion - 1 head
- Paprika - 1 teaspoon
- Salt Extra - 1/3 teaspoon
- Soy sauce - 2 tablespoons
- Sunflower oil - 5 tablespoons
- A mixture of ground peppers - to taste
- Mayonnaise - 1 tablespoon
- Sesame seeds - 1 tablespoon
Cooking garlic shooters in Korean
- You can pick up an arrow of garlic in the garden, if you have it, or buy it on the market. Often grandmothers in the bazaars sell this exotic. Arrows should be young and break easily. It’s better to check right away, otherwise they will be tough and hardly anyone will want to eat them.
- Pour the arrows into a bowl and rinse them with cold water. Onions need to be peeled, washed and cut into small cubes. Cut the arrows of garlic into strips so that it is convenient to eat a snack. We put a frying pan on the stove, pour in sunflower oil. If you like olive, then you can use it. When the oil is hot, add the onion first. Stir occasionally so that it is nice, evenly fried.
- As soon as the onion is fried, we send garlic arrows, a little salt, ground paprika, a mixture of ground peppers to it. If you like any other spices, feel free to add and experiment. You can also use fresh herbs like basil or cilantro.
- Mix onion with garlic and spices, fry for five minutes over medium heat. After a while, add soy sauce and make the fire slow. Once again, mix everything and add mayonnaise or sour cream. This is for lovers, so that the arrows of garlic are more tender and juicier in taste.
- Fry for another five minutes, stirring constantly so that nothing burns. Sprinkle the dish with sesame seeds. It is advisable to fry them in advance in a dry frying pan so that they crunch.
- Mix quickly again, a couple of minutes and you can turn off the stove. Korean garlic can be served both hot and cold. It will still be delicious. Bon Appetit!
