Pickled garlic with beetroot. Pickled garlic for the winter - recipes for pickling garlic on the market. Pickled garlic for the winter with cloves: a quick way

Every housewife strives to prepare not only appetizing, but healthy winter salting. For example, garlic pickled in any way has a number of advantages over a fresh vegetable. It is softer in taste, it does not have such bitterness, and most importantly, the smell, which means that the “fragrant” consequences of its use are not the same as after eating fresh - you can safely eat a snack and not worry about freshness of breath. Don't know how to pickle garlic? Everything is simple here! The main thing is to choose a suitable fruit, which should not be very young, but not quite old either.

Pickled garlic is an original snack or an interesting product for cooking other dishes.

You can prepare it in many ways, the main thing is to choose a vegetable without any defects.

We count the ingredients for 2 kg of garlic:

• 280 ml of vinegar;
• a pod of hot pepper;
• two tablespoons of granulated sugar;
• horseradish root;
• two carnations.

Cooking method:

1. Pour four cups of filtered water into a container and set it to boil. Then we introduce vinegar and put prepared seasonings.
2. Boil the marinade for several minutes and cool to 40 ºС.
3. We peel the garlic from the peel, distribute it in containers, pour it with brine and roll it up.
4. Garlic will change color to green as it marinates. Do not be afraid, this is a normal process.

You can eat a delicious snack after a month.

Winter harvest recipe

They pickle a piquant vegetable with fragrant herbs and serve with dishes from any meat and fish, and even just with cheese.

To execute the recipe, you will need a kilo of garlic and four glass jars of 350 ml each.

Ingredients:

• 500 ml olive oil;
• four pods of hot pepper;
• three tablespoons of a mix of herbs (you can take Provencal);
• 180 ml of vinegar;
• 8 bay leaves.

Action algorithm:

1. Peel the heads of garlic and cut into cloves. The jars need to be sterilized and put a lavrushka and a burning pod in each. Then stuff them tightly with garlic cloves.
2. Now fill them with boiling water and drain the water after ten minutes. Instead, pour 45 ml of vinegar.
3. Pour 350 ml of water, oil, herbs, two tablespoons of sweetener and the same amount of salt into the pan. From the moment of boiling, we withstand the brine for a couple of minutes and immediately fill the contents of the cans with it.
4. We twist the containers and after cooling we store the preservation in a cool room. In three weeks the appetizer will be ready.

whole heads

All fans of such a spicy vegetable will definitely like our next recipe. Pickled garlic is not only appetizing, but also does not spoil the freshness of breath, unlike fresh. We pickle garlic with heads, and the calculation of spices comes from one kilogram of vegetable.

Ingredients:

• 420 ml of bite and water;
• half a cup of regular sweetener;
• two cloves;
• ten peas of fragrant pepper;
• two bay leaves.

Cooking method:

1. We put dry buds, whole spicy peas and fragrant leaves in a glass container.
2. Then we pass the heads of the plant through boiling water and also distribute them in containers.
3. Now we are preparing the brine. To this end, pour water with vinegar into a small bowl, keep the composition on fire for five minutes together with a sweetener and a spoonful of ordinary fine salt.
4. We distribute the liquid in containers, twist them well, wrap them up and let them cool down.https://www.youtube.com/watch?v=nYTm6dNFFeQ

Instant Pickled Garlic

If you can't wait to taste a delicious snack almost tomorrow, then the following recipe is for you. Only three days - and you can enjoy the taste of your favorite treat. One 350 ml jar takes half a kilogram of garlic.

Ingredients:

• 100 ml of vinegar;
• a pinch of cinnamon and rosemary;
• Bay leaf;
• half a hot pepper.

Ingredients:

1. We divide the garlic into teeth, put it in any dish, pour boiling water and leave for a few minutes. Then we take it out, rinse with cool water and, together with chopped hot pepper, put it in a jar.
2. Pour half a cup of water into a saucepan, send a spoonful of sugar and half a spoonful of salt there, as well as other spices and seasonings.
3. As soon as the brine boils, boil for a minute and pour it over the vegetables. We twist the container and, after cooling, put it in the cold for two to three days.

How to marinate in Ukrainian

Garlic is pickled not only in Ukraine, but also in other countries, but we want to offer a recipe for Ukrainian cuisine. Garlic turns out to be spicy and spicy in taste, such an appetizer will always find a place on the festive table. For the recipe, take five garlic heads and three small jars.

Ingredients:

• red chili pod;
• whole peppercorns, fragrant dill umbrella, currant leaves;
• two small spoons of ordinary fine salt and white sugar;
• 2 large spoons of vinegar.

Cooking method:

1. We clean the garlic. So that the cleaning process does not take a lot of time, the vegetable can be divided into slices, pour boiling water over it, and then give them time to cool. The film will be removed in one motion.
2. We fill the jar with garlic cloves, we send everything else there, with the exception of loose ones.
3. Now brine. Pour about a liter of water into a stewpan, pour the bulk ingredients and as soon as their granules dissolve, pour the composition into jars. We wait ten minutes and return the liquid to the saucepan, but already with the indicated amount of vinegar.
4. Pour the garlic with a hot solution, cork the containers. And that's it. Ukrainian snack is ready.

Marinated with beets

Pickled garlic for the winter, cooked with some beets, is not only delicious in taste, but also more attractive in appearance. For the recipe, you need to take a kilo of vegetables and one beetroot. The latter can be cut into thin strips or simply rubbed on a grater.

Ingredients:

• 55 ml of vinegar;
• a couple of peppercorns;
• lavrushka;
• carnation.

Cooking method:

1. Peeled garlic cloves stand for a couple of minutes in hot water and put in a jar along with chopped beets. Lay lavrushka and other spices.
2. Pour a spoonful of salt and the same amount of sweetener into water and heat for five minutes. Then pour vinegar and after a minute remove the solution. Give them garlic.
3. We seal the jar, wrap it up and wait for it to cool.https://www.youtube.com/watch?v=3XLczqDIEW8&t=4s

Pickled garlic cloves for the winter without sterilization

Spicy garlic can be obtained without sterilization. The appetizer comes out sweet and sour and moderately spicy. Such a spicy vegetable can be served as a regular snack or used in the preparation of various dishes.

Ingredients:

• 650 g of garlic;
• tsp ginger;
• two tsp thyme (dried);
• eight peppercorns;
• two bunches of parsley;
• four leaves of lavrushka;
• two umbrellas of dill;
• six tablespoons of vinegar.

Cooking method:

1. Pour boiling water over the garlic cloves prepared for further procedures, dry them and put them in jars along with chopped parsley and dill umbrellas.
2. In two liters of water, stir four tablespoons of regular sugar and three tablespoons of salt. We put thyme, lavrushka, peppercorns. As soon as the brine boils, we introduce vinegar and put ginger. Cook for a minute and pour the garlic with the prepared solution.
3. We twist the container tightly and cool under a warm blanket.

With chili

Fans of everything spicy and spicy will definitely love our recipe for pickled garlic with chili peppers. To prepare, take a jar and as much garlic as it can fit.

Ingredients:

• chili (to taste);
• ½ tablespoon of vinegar essence (70%);
• sunflower oil.

Cooking method:

1. We clean the vegetable and put it in a clean, sterilized container.
2. For the marinade, take a liter of water, boil it together with vinegar and a spoonful of salt.
3. Pour the garlic with a hot solution, cover with a lid and leave for a week.
4. Then drain the brine, finely chop the chili and simmer it for a minute in hot oil.
5. We send the oil with pepper to the garlic, twist the jar and as soon as the appetizer has cooled down, put it in a cool place. We wait one week, after which you can open the blank and try.https://www.youtube.com/watch?v=jGREZyHfvRs

In onion skins

Garlic can also be marinated in onion skins. The appetizer comes out delicious and beautiful. For the recipe, take a kilogram of vegetable.

If you are against vinegar, then replace it with lemon juice.

Ingredients:

• 110 ml bite;
• seven peas of pepper;
• eight bay leaves;
• 3 g cinnamon;
• six bulbs;
• a spoonful of salt and two tablespoons of sugar.

Cooking method:

1. Remove the husk from the onion, wash it and dry it. We divide the garlic into teeth and clean from the film.
2. We scald garlic cloves with boiling water, rinse and put them in jars together with onion peel.
3. Pour a little more than a glass of water into the container, pour sugar and salt. Cook until the loose granules are completely dissolved.
4. Then we introduce vinegar and after a minute turn off the burner. Pour the hot solution to the vegetable, twist the container and insist the workpiece for three weeks.

Recipe in Georgian

The Georgian pickled garlic recipe involves the use of tarragon, which gives the appetizer a pleasant piquancy and sour taste. Also, for the marinade, it is permissible to replace part of the water with pomegranate juice, thanks to which the taste will become even more saturated.

Ingredients:

• a kilo of garlic;
• 280 ml of wine vinegar;
• 180 ml of water and pomegranate juice;
• tarragon, peppercorns and red pepper to taste.

It will be possible to marinate garlic not only with the addition of pomegranate juice, but also with the use of grape juice. The taste of such a preparation is sweeter.

Cooking method:

1. Put vegetable cloves, tarragon and pepper in jars in layers.
2. For brine, combine water with juice. Boil the composition and stir in it four tablespoons of salt. Then pour in the vinegar.
3. Pour the prepared marinade to the garlic, twist the container and leave it indoors for two months.

There are many other options for pickling garlic. Everyone chooses for himself what kind of snack he wants to end up with - spicy, sour or sweeter. But do not forget that despite the delicious taste and undeniable benefits of such a vegetable, it can only be eaten in limited quantities.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Canned vegetables are always very popular, because rolling helps not only to give them an unusual taste, but also to keep them for a long time. Many people love to pickle garlic. There are many great and easy ways to cook it. Memorize some of them.

Pickled garlic - benefits and harms

After processing, the vegetable becomes much softer in taste. In addition, it retains a huge amount of vitamins and nutrients. Like any product, it can have both positive and negative effects on the human body. What are the benefits and harms of pickled garlic? List of positive features:

1. A pickled vegetable contains a huge amount of chlorine, 100 grams have a daily allowance. This substance is necessary for us to break down fats, helps to form blood plasma, has a beneficial effect on the functioning of the liver, and improves digestion.
2. The plant is rich in potassium. It improves the functioning of the heart, intestines, kidneys.
3. The calcium contained in the vegetable strengthens bones, makes the walls of blood vessels denser and is involved in the process of blood clotting.
4. The plant is rich in allicin, which is a powerful antioxidant.
5. Due to the high amount of iodine, pickled vegetable is useful for people suffering from thyroid problems.
6. Vitamin C contained in a huge amount (there is more of it in garlic than in lemon) helps to strengthen the immune system, protects us from colds and infections. If you get sick, be sure to eat garlic in a marinade. This helps to thin the sputum and remove it from the respiratory tract.
7. Sulfides and phytoncides present in the plant fight microbes.

A pickled vegetable can be harmful only if consumed in excessively large quantities. This is expressed:

• undulating headaches;
• inhibition of the reaction;
• decreased vigilance.

How to pickle garlic at home

The conservation process is not difficult. The marinade for garlic necessarily includes vinegar, sugar and salt. In addition, dry herbs, onion peel, spices are added there to add flavor. Before pickling garlic at home, depending on the recipe, it is completely peeled or only the top layers are removed. Then they are poured with hot brine and rolled up in a glass container or covered with nylon lids.

Pickled Garlic - Recipe

Only undamaged vegetables should be used for harvesting. Depending on which pickled garlic recipe you choose, it will need to be laid out in jars with whole heads, peeled or unpeeled cloves, or arrows. It can be served as an appetizer on its own, or used as a component of salads or other dishes. The vegetable turns out so tasty that you will definitely find a use for it.

Pickled garlic for the winter with cloves

• Cooking time: 1-1.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 836 kcal.
• Purpose: snack.
• Cuisine: French.
• Difficulty of preparation: high.

The recipe that you will now meet is not quite ordinary, but it is very popular in France, and therefore deserves attention. Pickled garlic for the winter with cloves is rolled up with oily brine and Provence herbs. It goes well with cheese, meat dishes, fish. Be sure to remember how to pickle garlic for the winter with cloves.

Ingredients:

• garlic - 1 kg;
• bay leaves - 12 pcs.;
• olive oil - half a liter;
• hot pepper - 4 pods;
• water - 300 ml;
• Provence herbs - 3 tbsp. l.;
• 9% vinegar - 160 ml;
• sugar - 2 tbsp. l.;
• salt - 2 tbsp. l.

Cooking method:

1. Fresh garlic needs to be peeled, washed, divided into slices.
2. Put four jars of 350 ml for sterilization. After that, put three bay leaves on the bottom of each, a pod of hot pepper without seeds and tails (each cut into 2-3 pieces).
3. Fill jars tightly with cloves. Pour boiling water over, cover, leave for 10 minutes, then drain the water.
4. Fill a saucepan with olive oil and water, add the Provence herbs, sugar and salt. Cook for 2-3 minutes from the moment of boiling.
5. Pour 40 ml of vinegar into each jar. Pour in the hot marinade and screw on the lids tightly.
6. Turn the blanks over, wrap them with a blanket and leave it like that until they cool. Store in a cool place, such as a basement. You can use the dish in two to three weeks.

Pickled Garlic - Instant Recipe

• Cooking time: half an hour.
• Servings: 2 persons.
• Calorie content of the dish: 326 kcal.
• Purpose: snack.
• Kitchen: home.

If you are not one of the patient people, then the quick pickled garlic recipe will appeal to you. Using it, after two or three days you can enjoy the spicy taste of the finished treat. The recipe gives the proportions of the ingredients for one 350 ml jar. This is just enough if you want to make a small portion of an appetizer for any celebration.

Ingredients:

• garlic - 0.5 kg;
• cinnamon - a pinch;
• 9% vinegar - 100 ml;
• rosemary - a pinch;
• water - 100 ml;
• bay leaf - 1 pc.;
• salt - 15 g;
• hot chili pepper - half;
• sugar - 30 g.

Cooking method:

1. Prepare the garlic: peel, wash. Pour boiling water, hold for a minute, and then rinse with cold water.
2. Cut hot peppers into rings.
3. Boil 100 ml of water in a saucepan. Add vinegar, sugar, spices, salt and pepper. Boil the brine for a minute after it boils.
4. Put the garlic in a jar, pour the marinade. Close the lid and refrigerate for several days.

Pickled garlic - a recipe like in the market

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 863 kcal.
• Purpose: snack.
• Kitchen: home.

Sometimes each person wants to repeat at home to cook the product that he took in the store or ordered in a restaurant. Many people are looking for a recipe for pickled garlic on the market, and if you are one of them, then consider yourself lucky. Guided by the following instructions, you will prepare a vegetable that tastes and smells no different from the purchased one.

Ingredients:

• garlic - 2 kg;
• water - 0.4 l;
• 9% vinegar - 0.4 l;
• bay leaf - 4 pcs.;
• salt - 60 g;
• fragrant black pepper - 40 peas;
• sugar - 60 g.

Cooking method:

1. Pour boiling water over the vegetable so that the excess peel is easier to remove and the heads are not damaged. Remove it carefully.
2. Place the heads in sterilized jars.
3. Combine vinegar, water, sugar, peppercorns, salt. On low heat, sweat the brine for a quarter of an hour.
4. Cool the marinade a little and pour into jars. Close them tightly with plastic lids and let cool at room temperature. Then move to somewhere cooler.

soaked garlic

• Cooking time: 1 hour 40 min.
• Servings: 2 persons.
• Calorie content of the dish: 376 kcal.
• Purpose: snack.
• Kitchen: home.
• Difficulty of preparation: easy.

In order to make soaked garlic, it is advisable to take young heads, which are also called dairy. Their taste is softer. How is this garlic pickling different from many other recipes? The fact that the dish will be completely ready for use after five days. Pickled garlic can be stored for a long time, up to several months in a dark and cool place.

Ingredients:

• garlic - 0.6 kg;
• dill - 2 umbrellas;
• water - 2 glasses;
• cherry leaves - 5 pcs.;
• salt - 30 g;
• currant leaves - 5 pcs.;
• vinegar 9% - 200 ml.

Cooking method:

1. Peel the heads of the vegetable from the husk and wash them thoroughly. Pour hot water over and leave for an hour.
2. Sterilize the container. Lay out the vegetable, currant and cherry leaves, greens.
3. In a saucepan, mix water, vinegar, salt. Bring the liquid to a boil and pour over the jars. Cover them with a cloth and keep for 5 days at a temperature of 10-15 degrees. Then move to the refrigerator or use immediately.

Pickled garlic with beets

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 487 kcal.
• Purpose: snack.
• Kitchen: home.
• Difficulty of preparation: easy.

A chic appetizer that will decorate any holiday table - pickled garlic with beets. It shatters in an instant, especially if guests are offered alcoholic drinks. Such garlic is wonderful not only in taste, but also in appearance, because beetroot paints it in a rich pink color. You can add it to vegetable salads or just eat it as an addition to the first and second courses.

Ingredients:

• garlic - 1.5 kg;
• carnation - 6-7 buds;
• beets - 1 large;
• black pepper - 9-10 peas;
• dill - 2-3 umbrellas;
• 9% vinegar - 150 ml;
• water - 1.5 liters for marinade and 6 liters for cooking;
• sugar - 3 tbsp. l.;
• salt - 3 tbsp. l.

Cooking method:

1. Pour about three liters of water into a deep container and put on maximum heat to boil.
2. Clean the vegetable heads, but do not disassemble them. Wash.
3. Place the heads in a pot of boiling water, and after two minutes, drain in a colander and immediately place in very cold water.
4. Wash the beets, peel, cut into small pieces, slices or bars.
5. Arrange several cloves of garlic in jars. Divide the beets evenly. It is better to lay out products in layers.
6. Boil one and a half liters of water and make the fire under it medium. Add salt, cloves, sugar, peppercorns. Boil for a couple of minutes.
7. Remove the marinade from the heat and pour in the vinegar. Stir.
8. Pour the brine into jars and cool completely. Then roll up with iron lids or cork with nylon. Leave in the dark at room temperature for two to three weeks. Then keep a couple of days in the refrigerator and you can try.

Pickled garlic heads

• Cooking time: 35 minutes.
• Servings: 9 persons.
• Calorie content of the dish: 358 kcal.
• Purpose: snack.
• Kitchen: home.
• Difficulty of preparation: easy.

There are a lot of recipes for pickled garlic heads, but most of them are too laborious and multi-component. Beginners are advised to use the following conservation technology. It works for everyone without exception. In addition to the main component - a vegetable, in the composition of the dish you will need only salt, apple cider vinegar and water. From this set of products you get just an excellent snack.

Ingredients:

• garlic - 1.2 kg;
• salt - 1.5 tbsp. l.;
• water - 0.5 l;
• apple cider vinegar - 1 l.

Cooking method:

1. Wash the vegetables, carefully remove the top layer of the husk, arrange in clean, sterilized jars.
2. Dissolve vinegar and salt in water. Fill jars with brine and roll them up.
3. Store the workpiece in the dark for up to six months.

Pickled garlic for the winter without sterilization

• Cooking time: 1 hour.
• Servings: 2 persons.
• Calorie content of the dish: 298 kcal.
• Purpose: snack.
• Kitchen: home.
• Difficulty of preparation: easy.

A versatile snack that is very easy to prepare is pickled garlic for the winter without sterilization. It can be used not only on its own, but also as a component of soups, borscht, vegetable stews and salads, fish and meat dishes. Garlic should turn out to be moderately spicy, but its main taste is sweet and sour. Be sure to try to cook it, because it is very simple to do.

Ingredients:

• garlic - 0.6 kg;
• sugar - 4 tbsp. l.;
• dill - 2 umbrellas;
• vinegar - 6 tbsp. l.;
• parsley - 2 bunches;
• salt - 3 tbsp. l.;
• lavrushka - 4 leaves;
• ginger - 1 tsp;
• black peppercorns - 8 pcs.;
• dried thyme - 2 tsp

Cooking method:

1. Divide the vegetable into cloves, peel, scald with boiling water, dry. Put in sterilized jars to the edge.
2. Boil 2 liters of water. Add parsley, peppercorns, thyme, sugar and salt. Pour in the ginger and add the vinegar. Boil the brine for a couple of minutes.
3. Pour the brine into jars. Cork with twist-on iron lids, turn over. Keep covered with a warm blanket until completely cool.

Pickled garlic cloves

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 654 kcal.
• Purpose: snack.
• Kitchen: home.
• Difficulty of preparation: medium.

Not only vegetable cloves are suitable for blanks, but also other parts of it. Pickled garlic arrows are one of the most appetizing snacks. The following recipe suggests making a brine with soy sauce, spices. All components of the marinade give the plant a piquant taste. The list of ingredients is based on one liter jar, but it is better to do more, because the dish is very tasty.

Ingredients:

• garlic arrows - 0.6-0.7 kg;
• salt - 2 tbsp. l.;
• garlic - 6 cloves;
• sugar - 2 tablespoons;
• vegetable oil - 100 ml;
• paprika - 8 tsp;
• soy sauce - 100 ml;
• red peppercorns - 6 pcs.;
• 9% vinegar - 2 tbsp. l.;
• black peppercorns - 6 pcs.;
• ground coriander - 2 tsp

Cooking method:

1. Wash the arrows, dry, cut to the height of the jar.
2. Heat vegetable oil in a frying pan. Fry the arrows without a lid for 7 minutes. They should turn green.
3. Add soy sauce and vinegar, stir.
4. Enter coriander, two types of peppers, sugar, paprika, chopped garlic cloves. Simmer for 5 minutes.
5. Put the arrows in a jar, pour the brine from the pan. Sterilize in a saucepan for 10 minutes.
6. Roll up the jar and store in the dark for a week.

Remember a few tricks:

1. It is better to marinate young heads whole, and those that are older should be divided into teeth.
2. Do not roll large jars, several small ones are better.
3. Soak the heads in cold water before marinating the garlic. It will be more beautiful in color.

Video: Pickled garlic

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Or tomatoes, then be sure to cook as a separate blank. To date, there are two types of pickling garlic for the winter - whole heads and cloves. Heads most often cover young garlic, with a thin and delicate peel, while cloves can preserve both young and old garlic. Today I want to offer you a recipe for pickled garlic cloves for the winter, or rather two recipes. The first recipe will be based on the classic marinade, the second - using beetroot juice.

Pickled garlic for the winter with cloves without sterilization- This is a spicy spicy for meat and fish dishes. Such garlic will give a special piquancy to soups, borscht and second courses, which are prepared on the basis of stewed vegetables. Garlic is spicy, sweet and sour in taste and crunchy. First, try canning a small portion of garlic for testing purposes. Now let's look at how to pickle garlic for the winter. The amount of marinade is designed for two half-liter jars with a margin.

Ingredients:

• Garlic - 300 gr.,
• Dill umbrellas - 1 pc.,
• Parsley - 1 bunch.

For marinade per 1 liter of water:

• Bay leaf - 1-2 pcs.,
• Black peppercorns - 3-5 pcs.,
• Thyme (dried) - 1 teaspoon,
• Ginger - 0.5 tsp,
• Salt rock - 1.5 tbsp. spoons,
• Table vinegar - 3 tbsp. spoons,
• Sugar - 2 tbsp. spoons.

Pickled garlic for the winter without sterilization - recipe

For pickling for the winter, it is advisable to use undamaged garlic cloves. Peel the garlic cloves.

Rinse them in water. After that, put it on a towel and let it dry.

Sterilize the jar with a lid in which you will preserve the garlic over steam. At the bottom of the processed jar, put an umbrella of dill and parsley sprigs.

Lay out the garlic cloves. Fill the jar with them up to the very neck.

Prepare the marinade. Place bay leaf in hot water. Sprinkle black peppercorns.

Add dried thyme for flavor.

Pour in salt and sugar. We use salt, as in other preparations, strictly stone, not iodized.

Add vinegar and a pinch of ground ginger to the marinade.

After adding all the ingredients, put the pan back on the fire and boil the marinade for another 2-3 minutes. Pour hot marinade over garlic cloves.

Seal jars with screw or seam lids. Turn jars of pickled garlic upside down. Cover with a warm blanket and keep warm until completely cool.

Pickled garlic for the winter without sterilization. A photo

No less popular are recipes for pickled garlic with beets for the winter. Jars of pickled garlic with cloves in beetroot juice are also incredibly beautiful. Adding beetroot juice to the marinade does not affect its taste as much as it changes color. Pickled garlic for the winter in beetroot juice after a couple of days after canning, it acquires a beautiful pink color.

Ingredients:

• Garlic - 200 gr.,
• Dill umbrellas - 1 pc.,
• Parsley - 1 branch,
• Bay leaf - 1-2 pcs.,
• Beets - 3 pcs.,

For marinade per 1 liter of water:

• Salt - 1 tbsp. the spoon,
• Sugar - 2 tbsp. spoons,
• Vinegar - 3 tbsp. spoons

Pickled Garlic in Beetroot Juice - Recipe

Peel the beetroot. Rub it on a fine grater. Add a glass of water to a bowl of grated beets. Stir it, which will allow the water to color. Cover the colander with gauze folded in two layers. Squeeze the juice from the beets.

Divide the head of garlic into cloves and peel them. Place garlic cloves in boiling water. Blanch them for no more than two minutes. Sterilize the jar and lid in which you will preserve the garlic. Wash the dill and parsley. Put the dill, parsley and bay leaf on the bottom of the jar. Fill the jar with garlic.

Pickled garlic in beetroot juice. A photo

The fragrant bulbous plant perfectly complements your favorite dishes, bringing a piquant, incomparable note. Garlic is stocked up for the winter, storing it in pantries and cellars. Often, within a few months after harvesting, the product begins to deteriorate, so many hostesses resort to pickling. In this form, garlic slightly loses its useful and primary pungency, but does not cease to please with taste and aroma for a long time.

How to pickle garlic

As a child, the sight of a jar of pickled garlic terrified me. As is typical for many children, I did not like this product and could not understand why it was necessary to prepare it in such quantities. In adolescence, jars of such a snack caught my eye in a supermarket. I decided to try it and was pleasantly surprised. Pickled garlic perfectly complements the taste of pilaf and various cereal side dishes, soups, meat, fish and vegetables. Over time, I learned how to pickle garlic at home, but so far I have not been able to try out all the interesting recipes for this dish that have accumulated in my notebook.
To clean a large amount of garlic, it is most convenient to use a special silicone tube. I bought it for a penny in the online store and am very satisfied. In addition, by pre-soaking the garlic, you will greatly facilitate the process of removing the husk, and by placing the peeled cloves in water, you will protect them from darkening.

Rolling the cloves on the table in a silicone tube, you peel off the peel from them

Garlic is pickled both with heads and individual cloves, with husks or peeled. You can experiment with various additives and give the workpiece an original taste or an unusual color. An important condition for obtaining a delicious dish is the use of not very young, but at the same time not old garlic that has lain in storage for a long time.

Regular pickled garlic

This method is suitable for harvesting whole or cloves. The minimum set of necessary ingredients and only 15 minutes of time make this recipe one of the most popular among hostesses.

Ingredients:

• garlic;
• 500 ml of water;
• 1 liter of apple cider vinegar;
• 1.5 st. l. coarse salt.

Cooking steps:

1. Peel the garlic from the top layer of the husk, wash, carefully cut off the root part.
   

   Garlic for harvesting must be clean and without spoilage.

2. Disassemble the heads into cloves or leave the fruits whole.
3. Transfer the product to sterilized jars.
   

   Jars and lids for blanks must be sterilized in advance

4. Mix water, vinegar and salt in a suitable container.
5. Pour the garlic with liquid, screw the jars with sterilized lids and place the infusion blank in a cool dark place.
   

   Banks can be closed with nylon lids, but then the workpiece will have to be stored in the refrigerator

Video: pickled garlic for the winter

Garlic in a spicy marinade

You will have to tinker a little, but the result will certainly please you. The amount of initial ingredients is designed to fill five jars with a volume of 250 ml each.

Ingredients:

• 1 kg of garlic;
• 5 bay leaves;
• 5 cloves;
• 10 peas of allspice;
• 1 cinnamon stick;
• 650 ml of water;
• 80 g of granulated sugar;
• 35 g salt;
• 25 ml of vinegar essence.

Cooking steps:

1. Disassemble the garlic into slices, peel, rinse and leave in a colander.
   

   You can use a kitchen towel to dry the garlic faster.

2. Arrange bay leaves, peppercorns, cloves, and cinnamon sticks in jars.
3. Fill the spice bowl with garlic cloves.
   

   Jars must be filled so that the contents do not touch the lids.

4. Bring water with granulated sugar and salt to a boil, turn off the heat, pour in the essence.
5. Place a piece of cloth in the bottom of a large saucepan, then place jars of garlic and fill them with marinade. Pour hot water into a saucepan.
6. Cover the blanks with sterilized lids and boil for eight minutes.
7. Roll up the jars, turn over, cool.
   

   Garlic according to this recipe is incredibly fragrant and very tasty.

with gooseberries

Such an appetizer will appeal to those who like to try new and unusual. Gooseberries can be replaced with seedless grapes.

Ingredients:

• garlic;
• gooseberry;
• 1 liter of water;
• 2 tbsp. l. salt;
• 2 tsp Sahara;
• 200 ml vinegar 9%.

Cooking steps:

1. Rinse the gooseberries well.
   

   Use ripe, but not overripe, firm gooseberries

2. Wash the garlic, divide large fruits into cloves, small ones - just break into 2-4 parts.
   

   Garlic can be pickled with cloves or small pieces of neatly broken heads.

3. Sterilize jars and lids.
   

   Boiling or microwaving will help with the sterilization of containers.

4. Fill the container with garlic and gooseberries, pour boiling water and leave for 10 minutes.
   

   Berries should be placed in the voids formed between the garlic cloves

5. Boil a mixture of water, granulated sugar and salt, remove from heat, add vinegar. Drain the water from the jars and fill them with marinade.
   

   Multi-colored gooseberries will make the preparation even more appetizing

6. Roll up the preservation with metal lids.
   

   The snack is ready to eat in 1.5–2 months

Video: pickled garlic with gooseberries and grapes

in soy sauce

A delicious gift from the masters of Korean cuisine has a double value. On the one hand, you will get a spicy appetizer, on the other hand, a sauce that will be an excellent addition to side dishes, meat and fish dishes, baked and boiled vegetables.

Ingredients:

• 4 heads of garlic;
• 100 ml soy sauce;
• 3-4 pods of hot pepper;
• 1 tsp ground coriander.

Cooking steps:

1. Peel off the garlic cloves.
   

   You can use a silicone tube to make it easier to peel the garlic.

2. Cut the chili into rings no more than half a centimeter thick.
   

   For brightness, take multi-colored peppers

3. Sterilize the jar and immediately put the mixture of garlic and pepper into it, and then pour in the ground coriander.
   

   The ingredients are in random order.

4. Pour soy sauce into the jar so that it covers 2/3 of the contents, cover and leave on the kitchen table. The salt in the sauce will draw moisture out of the vegetables and the sauce will expand.
   

   Do not leave the jar with the workpiece in direct sunlight

5. After 4 hours, add the sauce to the top of the jar, if necessary, pour it into a small saucepan and bring to a boil. Be careful, pepper vapors can irritate mucous membranes.
   

   To prevent the sauce from burning, stir occasionally while heating.

6. Pour the garlic with hot sauce, close the lid or roll up.
   

   For preparation, you can use any glass container of a size convenient for you.

7. Cool the workpiece and store in the refrigerator. The shelf life of the product is 6 months.
   

   The amazing taste of garlic can be enjoyed after 1-2 weeks

With beets

Using the marinade from this recipe, you can make a snack from individual cloves of garlic or from whole heads.

Ingredients:

• 1 kg of garlic;
• 1 medium beet;
• 2-4 dill umbrellas;
• 1 liter of water;
• 60 g of salt;
• 50 g of sugar;
• 100 ml of vinegar 9%;
• 2-3 stars of cloves;
• 5-6 peas of allspice.

Cooking steps:

1. Remove the top layer of the husk from the heads of garlic.
   

   For whole preservation, it is best to take small or medium-sized heads of garlic.

2. Blanch the garlic in boiling water for 2 minutes, then put it in a bowl of ice water to keep it crispy.
3. Throw the heads in a colander and leave for a while to glass the liquid.
   

   The brighter the color of the root crop, the brighter the appetizer will turn out.

4. Place garlic, beets and dill umbels in jars.
5. Prepare the marinade by bringing water, sugar, salt and spices to a boil. Remove the brine from the heat and pour in the vinegar.
   

   You can add bay leaf and any other spices to your taste in the marinade.

6. Pour the garlic with marinade, close the jars with lids and cool. Leave the workpiece in a dark place, and after 2-3 weeks, put it in the refrigerator for storage.
   

   To keep garlic longer, use sterilized jars and lids for harvesting.

Video: pickled garlic cloves with beetroot juice

With ginger and chili

An amazing dish from the culinary specialists of South Asia will amaze all lovers of spicy food on the spot. We offer you the amount of ingredients based on the preparation of 1 jar of 0.5 liters. You will be able to prepare the required amount of the product, proportionally increasing the initial data.

Ingredients:

• 300 g of garlic;
• 2 chili peppers;
• 35 g fresh ginger;
• 300 ml of water;
• 20 ml of vinegar 9%;
• 25 g sugar;
• 10 g of salt;
• 1 sprig thyme.

Cooking steps:

1. Disassemble the garlic into cloves, soak for 1 hour in water.
   

   Garlic soaked in water peels much easier.

2. Pour chili and garlic with boiling water for five minutes, then drain the water. Place the garlic in a bowl of cold water so that it does not change color.
3. Cut the peeled piece of ginger into thin slices.
   

   Ginger can be cut into slices or strips

4. Mix water with granulated sugar and salt, bring to a boil and cook for three minutes.
5. Pour boiling water over garlic and pepper, place in a pre-sterilized jar, layering with ginger. Add thyme.
6. Pour vinegar and boiling filling into a jar.
7. Sterilize the workpiece in boiling water for 3 minutes.
   

   To prevent the jars from bursting during sterilization, do not forget to line the bottom of the pan with a kitchen towel or a piece of thick cloth.

8. Close the jar with an airtight lid.
   

   Burningly delicious preparation can be tasted after 2 weeks

Pickled garlic is an easy to prepare, healthy and very tasty snack. I shared with you a small selection of interesting recipes for harvesting for the winter and I really hope that it will be useful. Do you have anything to say about this wonderful appetizer? Write about your culinary secrets in the comments below. Bon appetit!

Pickled garlic prepared at home is a rare appetizer for meat dishes, jelly, borscht. The recipes that I offer are quick and not complicated, they will take very little time. In combination with various spices and spices, the taste of the vegetable will become softer, not as hot as fresh. In addition, you are not threatened with bad breath, because of which many refuse a healthy vegetable. If you want to eat garlic, and so that you don’t have anything for it, make a pickled preparation for the winter. The cloves will lose their "evil" flavor, but the beneficial properties will be completely preserved.

Garlic is prepared peeled, cloves and whole heads.

What can be added to the marinade:

Seasoning hops-suneli, sweet and bitter peppers of any kind, bay leaf, soy sauce, dill, currant leaves. Many prefer the market option, with beets.

You can independently diversify each of the proposed recipes with additives and get a different taste of the marinade.

How to quickly pickle garlic with cloves

Here is a classic recipe for making a delicious workpiece. For marinating speed, disassemble the head into cloves.

For the marinade:

• Water is a glass.
• Salt - table, without a slide, a spoon.
• Sugar - 2 tablespoons.

Quick marinating recipe:

1. To quickly clean the head, scald it, then immediately pour cold water over it. After manipulation, it will not be difficult to disassemble into cloves.
2. Place the cloves tightly in the jar (I recommend taking small ones).
3. Boil the marinade: add spices for the marinade to boiling water, when it boils again and the salt and sugar dissolve, pour in the vinegar.
4. Immediately turn off the heat, pour the contents of the cans on top.
5. Leave on the table, covered with a towel.
6. When the workpiece has cooled, move it to the cold (cover with a napkin, but it is still too early to close the lids, the garlic should ripen).
7. A week later, the cloves will be ready. Close with nylon lids and leave in a cold place. I noticed that the longer it stands, the tastier the pickled garlic.

Recipe for marinating with cloves for the winter

Another quick pickled cloves recipe. Delicious crispy cloves of garlic will turn out.

Would need:

• Garlic - 500 gr.

For the marinade:

• Water - 100 ml.
• Vinegar - 100 ml.
• Suneli hops - 2 small spoons.
• Bay leaf - 3 pcs.
• Peppercorns - 4 pcs.
• Salt - 10 gr.
• Sugar - 30 gr.

Cooking:

1. Boil the marinade by adding spices from the list of ingredients. Cool down.
2. Boil salted water in a separate saucepan, throw cloves into it.
3. After 3 minutes, fish out and rinse with cold water.
4. Fill a jar with cloves and pour over the cooled marinade.
5. Cover the jars with paper or tissue paper. Wait 4 days, then proceed to the test.

Pickled garlic with beets - a recipe like in the market

It is incredibly difficult to walk past jars of garlic in a pink beetroot marinade in the market. Why not learn the recipe and make a couple of jars for the winter at home? Hold, harvest and enjoy. Make whole heads, as they sell on the market.

Take:

• Garlic - kilogram.
• Large beets - 1-2 pcs.
• Water - 2 glasses.
• Table vinegar - 2 large spoons.
• Salt - 2 large spoons.
• Sugar is a spoon.
• Dill umbrellas.

How to pickle garlic heads with beets:

1. I advise you to take not large garlic heads, they will marinate faster. Put them in a saucepan, peeling off unnecessary husks on top. Pour in boiling water for 10 minutes.
2. After a predetermined time, drain the liquid, put it from a colander into a saucepan. Cool heads.
3. It is more convenient to make homemade preparations in a saucepan, but it can also be done in jars or containers, it is better to do small ones at once, for a couple of servings.
4. Add dill to garlic.
5. Peel and chop the beetroot. Sprinkle the heads.
6. Boil the marinade by boiling water and adding spices. Pour the vinegar when the water is already boiling.
7. Cool the marinade, pour into a container. Close the lid and forget for 10-14 days. Train your will, although it is very difficult.
8. The marinade will begin to ferment, if there is a lot of foam, remove it. After the end of the fermentation process, garlic can be tasted. From the pan, if pickled in it, transfer the pickled garlic to jars. Find a cool place for storage.

In the garlic piggy bank:

Marinate in Georgian with whole heads

You will need:

• Heads of garlic - 1 kg.
• Salt - 4 tablespoons.
• Sugar - 5 tablespoons.
• Tarragon.
• Vinegar - 400 ml.
• Water - 400 ml.

How to do:

1. Take young garlic, peel a little, but not completely, so that the cloves do not fall apart.
2. Scald, spread and sprinkle generously with salt while hot. Do not be afraid to oversalt, do not take an extra vegetable.
3. Place the cooled heads in a large jar in layers.
4. The first is a layer of heads, then tarragon. Fill the jar to the top.
5. Dilute vinegar with cold water, pour into a container.
6. Cover the neck with gauze or a napkin. Leave to marinate for 1-2 weeks.

Korean Pickled Garlic

Another dish that is impossible to pass by in the market is the Korean version of the garlic snack. For harvesting, ripe garlic is taken, but young is preferable, it has a less strong smell.

Tip: A gourmet marinade makes a wonderful garlic-flavored sauce. It can be used separately from garlic, stored in a jar. Will go to dressing salads and meat.

• Garlic cloves, unpeeled - 1 kg.
• Vinegar 9% - a cup (200-230 ml.).
• Soy sauce - 4 cups (800 ml.).
• Seasoning for Korean carrots - optional.
• Chili pepper, onion, carrot - also based on desire.

Step by step recipe:

1. Don't brush your teeth, do it, if you like, before eating.
2. Put in a jar, fill it with cold water. After 30 minutes, drain the water and measure the volume. Write it down so as not to forget, we will need the number when we start filling the preservation with soy sauce.
3. After draining the liquid, pour in the vinegar. If cloves remain on the surface, add water.
4. Cover with a napkin, put for 7 days in a dark place. Periodically look, if the level of vinegar has dropped below the level of garlic, add a little vinegar, or press down with oppression.
5. After a week, boil soy sauce for 10 minutes (remember, we measured its amount) with spices if desired.
6. At this stage, carrots, onions and hot peppers, cut into rings, are placed in pickled garlic.
7. Pour hot sauce into jar, filling 1/3 full.
8. Let the sauce cool so the cloves will come out crispy.
9. Drain the vinegar from the jar, add the sauce instead.
10. Save the vinegar, I wrote above, it will come in handy for dressing salads and cooking meat.
11. Close the jars with lids and keep in the cold for 3 weeks. Garlic will be ready a little earlier, but it is better to wait.

Attention! Korean-style garlic may turn blue-green. Don't worry, this is a natural process.

Video recipe for delicious homemade pickled garlic with beets

The recipe for harvesting pickled garlic for the winter is so simple that even novice harvesters can do it. Happy winter evenings!