Having become acquainted with how to pickle garlic and applying the vintage recipe in practice, you can not only enjoy the originality of the refined snack. Similarly, you can save the surplus crop from spoilage and keep the valuable vegetable for a long time, giving it a piquant taste.
How to pickle garlic?
Prepare pickled garlic for the winter will not be very difficult, if you know the basic rules for preparing the base product, fulfill the basic requirements of technology and observe the proportions of the marinade.
- Depending on the recipe, whole heads are used for marinating, removing them from the upper layers of the husks, teeth (uncleaned or peeled) or green garlic arrows.
- Marinade for garlic can be laconic, made from salt, sugar and vinegar, or include all kinds of spicy additives, spices, herbs.
- The salt is used exclusively by the stone neiodified.
- After pouring marinade, the jars are sealed tightly, turned over with lids down and wrapped with something warm until completely cooled.
Marinated garlic for the winter - recipe
Marinated young garlic, the recipe of which will be described later, can be harvested together with green stems, if they are still soft. For this, the vegetable is removed from the roots and the leaves are cut off, leaving the heads and part of the stem along the height of the can. Such a preparation is made in the late spring, and in winter they enjoy freshness of garlic flavor.
Ingredients:
- young garlic with stems - 600 g;
- water - 0,5 l;
- salt - 1.5 tbsp. spoons;
- granulated sugar - 1 tbsp. a spoon;
- vinegar 9% - 2 tbsp. spoons;
- cloves - 2-4 buds;
- coriander seeds and mustard - by pinch;
- mixture of peppers in peas - 1 teaspoon;
- currant leaves - 4 pcs.
Preparation
- Prepare garlic with stems, put in sterile jars with currant leaves.
- Pour the preform with boiling water and leave for 5 minutes.
- Preheat 0.5 liters of water, add salt, sugar and all spices, give a boil, cook for 5 minutes.
- Pour in the vinegar, pour the marinade into the cans, cork them and wrap them until they cool down completely.
Marinated garlic with whole heads - a recipe for winter
The following recipe on how to pickle garlic with whole heads. The resulting harvest will be a real find for the lovers of this spicy vegetable - you can enjoy its unique taste and not spoil the freshness of breathing. In addition, the teeth retain most of the valuable properties, which are indispensable in many diseases.
Ingredients:
- heads of garlic - 1 kg;
- water and vinegar - 400 ml each;
- salt - 40 g;
- granulated sugar - 100 g;
- bay leaves - 2-3 pcs .;
- cloves - 2-4 buds;
- peas of sweet pepper - 10 pcs.
Preparation
- Prepared heads of garlic are doused with boiling water and along with peas of pepper, cloves and laurel are spread over cans.
- Boil water with salt and sugar for 5 minutes, pour vinegar, pour into the banks.
- Cap the garlic marinated with heads tightly, wrap it until it cools.
How to pickle garlic for the winter with denticles?
Further on how to pickle garlic for the winter with denticles. The heads are lowered for a few minutes in boiling water or for an hour in cool water, after which it is cleaned, disassembled, then removed from the husks, and then rinsed and dried. Preferably, small jars are used for the billet.
Ingredients:
- cloves of garlic - 400 g;
- vinegar - 100 ml;
- salt and granulated sugar - 50 g;
- water - 1 l;
- black and sweet pepper - to taste;
- cloves - to taste;
- cinnamon stick - ΒΌ piece;
- hot pepper (optional) - to taste.
Preparation
- Prepared garlic is laid with spices and pepper in a jar.
- Boil the water, adding salt and sugar, pour vinegar and pour the resulting marinade into a jar with a tooth.
- Place the container covered with a lid for sterilization in a bowl with water and boil for 8-10 minutes.
- Captured pickled garlic for the winter with denticles hermetically and after cooling put on storage.
Marinated garlic in Georgian - recipe
Marinated garlic in Georgian has a moderately pronounced sour taste and pleasant piquancy, achieved through the use of tarhuna. Part of the water in the marinade can be replaced with natural unsweetened pomegranate juice - the taste of the snack will become even more rich and nobler.
Ingredients:
- heads of garlic - 1 kg;
- vinegar wine and water (pomegranate juice) - 300 ml;
- black peas and red hot peppers - to taste;
- salt - 4 tbsp. spoons;
- tarragon (tarragon) - to taste.
Preparation
- Prepare the heads of garlic, put them in a jar, alternating with the tarragon and adding pepper.
- Boil water or juice, dissolve the salt, pour vinegar and pour marinade into the jar.
- Cover the container with a non-sealed lid and leave it under room conditions in a dark place for 2 months.
Marinated garlic with beets
Marinated garlic with beets for the winter will allow you to enjoy the excellent taste characteristics of the snack and its magnificent bright appearance. Beets can be grated or cut into thin slices and put into a jar along with properly prepared garlic heads.
Ingredients:
- heads of garlic - 1 kg;
- medium-sized beets - 1 pc .;
- vinegar 9% - 50 ml;
- laurel and cloves - 1 pc .;
- salt and granulated sugar - 1 tbsp. spoon;
- peas of black pepper.
Preparation
- The garlic heads are cleaned, blanched in boiling water for 3 minutes and placed in a sterile jar along with beet shavings, laurel, cloves and pepper.
- Boil the water with salt and sugar for 5 minutes, pour in the vinegar.
- Pour the garlic obtained in the can with the marinade, seal and wrap until cooled.
Marinated garlic in Korean style
Marinated garlic, a recipe for which will be quickly prepared, does not require cooking a classic marinade and corking containers. The preparation in Korean is made in two steps: initially the teeth are impregnated with vinegar, which can then be used for dressing salads, and soaked in soy sauce.
Ingredients:
- heads of garlic - 1 kg;
- soy sauce - 1 l;
- vinegar 9% - 250 ml.
Preparation
- The cloves of garlic are poured with table vinegar until full coverage for a week, drain, drain.
- Boil the soy sauce 10 minutes, after cooling, place garlic in it and leave for 3 weeks.
Marinated garlic with dill
From the recommendations below, you will learn how to pickle the young garlic with dill. Greenery will give the snack a special fresh taste and unobtrusive flavor. If desired, you can add parsley, coriander or basil to the marinade, season with peppercorns, laurel or other additives to choose from.
Ingredients:
- garlic teeth - 1 kg;
- fresh dill - 300 g;
- salt and granulated sugar - 2 teaspoons each;
- water - 0,5 l;
- vinegar 9% - 300 ml.
Preparation
- Boil water with salt and sugar, lay diced dill, garlic teeth and pour vinegar.
- Boil the vegetable in the marinade for 5 minutes, lay out on sterile cans, pour marinade, cap and wrap until completely cooled.
Pickled garlic in oil
The next recipe is how to make pickled garlic without the participation of vinegar. The secret is simple - cleaned teeth are simply poured with vegetable oil, which over time acquires a piquant garlic taste and becomes indispensable for the design of other dishes. If desired, a can of rosemary or thyme can be added to the jar to the garlic.
Ingredients:
- peeled garlic teeth;
- vegetable refined oil.
Preparation
- Peeled chives of garlic are placed in a sterile jar, poured with oil, cover with a lid and put in the refrigerator.
- Marinated garlic without vinegar in oil can be used at any time for cooking or self-serving.
How to pick garlic for the winter?
Recipe for pickled arrows of garlic will be at the time of maturation of the latter. The received snack will pleasantly surprise with unusual piquancy and pleasant, moderately sharp taste. Prepare a delicacy is not difficult, but the result will surpass all expectations. If desired, in the marinade you can add a few peas of sweet pepper and buds of cloves.
Ingredients:
- garlic arrows - 1,5 kg;
- water - 1,2 l;
- salt and granulated sugar - 40 g;
- bay leaves - 4 pcs .;
- peas of black pepper - 10 pcs .;
- vinegar 9% - 120 ml.
Preparation
- The sterile cans are densely laid with garlic arrows cut into size.
- Boil water with sugar, salt, bay leaves and pepper for 5 minutes, add the vinegar, pour the marinade arrows, sterilize for 20 minutes, cork and wrap until completely cooled.