Pickled garlic for the winter

Pickled garlic has a soft and delicate taste, thanks to this, it can be used as a separate appetizer, or as an addition to other dishes. Also, pickled garlic fits perfectly into various preserves and gives it a piquant aftertaste.

Pickled garlic whole heads for the winter

Many people love garlic, and in order to pickle it at home, you don’t need to spend a lot of time and effort. It is enough to have slightly unripe heads (this way the preparations are better preserved), jars and some spices - everything is very simple, and most importantly - tasty!

1. 
   How to prepare pickled garlic for the winter? Let's prepare the garlic.We clean the heads from excess husks, then wash them thoroughly and dry them.
2. 
   Let's start with the brine. To prepare it, boil water in a saucepan with added salt (2 tablespoons per 1 liter of water) and granulated sugar (1 tablespoon per 1 liter of water).
3. 
   The next step is to add aromatic spices: cloves, coriander and a few black allspice peas. Boil the brine for about 5-10 minutes, add vinegar and turn off the stove.
4. 
   While the filling is boiling, place the ingredients in clean, sterile jars. At the very bottom we place horseradish leaves, then garlic and currant and cherry leaves along with hot pepper, cut into rings, again garlic and so on until the very “hangers” of the container. When the jar is full, pour boiling water over its entire contents for 5 minutes.
5. 
   After the time has passed, drain the boiling water and fill the jar with boiling fragrant brine. We roll up the jar with a pre-sterilized lid, turn it upside down, and cover with a towel until it cools completely. Store in a dark and cool place. Bon appetit!

Pickled garlic cloves in a jar

A wonderful appetizer, perfect for various feasts and dishes. Pickled garlic is very easy to prepare, and it always flies off the table in an instant, thanks to its rich and tart taste, which perfectly complements the taste of hot dishes and many preserves.

Cooking time – 25 min.

Cooking time - 15 minutes.

Portions – 1 l.

Ingredients:

• Garlic – 350-400 gr.
• Water – 1 l.
• Salt – 50 gr.
• Granulated sugar – 50 gr.
• Vinegar 9% – 100 ml.

Cooking process:

1. Prepare all the necessary components: weigh the garlic and measure out the required amount of granulated sugar, salt and vinegar.

2.Peel the young garlic heads and wash them.

3. Separate into cloves.

4. Soak the garlic in hot water for 2 hours.

5. After the time has passed, place the garlic on the bottom of clean and dry jars.

6. Let's make the marinade. Heat one liter of water and add 50 grams of salt and sugar there - boil for about 4 minutes, pour in 100 milliliters of vinegar and turn off the heat.

7. Immediately pour the prepared marinade into the garlic cloves and roll up the jars with sterile lids. Turn the lids down and cover with a blanket, leave for about 1-2 days until completely cooled. Bon appetit!

How to pickle garlic arrows without sterilization for the winter?

Spicy pickled garlic arrows are an appetizer that cannot be bought in the store and to enjoy this wonderful taste, you will have to cook it yourself, however, it is definitely worth it!

Cooking time – 1 hour 30 minutes

Cooking time – 25 min.

Portions – 1 l.

Ingredients:

• Garlic arrows – 400 gr.
• Water – 700 ml.
• Salt – 1 tsp.
• Granulated sugar – 1 tsp.
• Coriander (beans) – 1/3 tsp.
• Mustard – 1/3 tsp.
• Bay leaf – 2 pcs.
• Citric acid – ½ tsp.

Cooking process:

1. Prepare the arrows - thoroughly wash the stems and leave only those that are bright green. Be sure to cut off the seed part and cut each stem into strips about 5 centimeters long.

2. When all the arrows are cut, put them into clean half-liter jars.

3. Prepare the marinade. To do this, pour 700 milliliters of water into the pan and add spices to it: coriander, bay leaf, mustard, salt and granulated sugar. Bring the mixture to a boil and cook with constant stirring until the sugar crystals are completely dissolved.

4.Pour boiling brine into the jars and leave covered for about 10-15 minutes.

5. After the time has passed, carefully pour the marinade back into the pan and boil it a second time, but this time with the addition of lemon. Afterwards, pour the brine into the jars again and close the lids tightly. Place on lids and let cool completely. Bon appetit!

Pickled garlic heads with beets for the winter

An original way to prepare garlic for the winter is to pickle the burning heads along with the beets. The recipe is very quick and simple, and as a result we get a very beautiful, tasty, and most importantly healthy snack!

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 0.5 l.

Ingredients:

• Garlic – 4 heads.
• Water – 500 ml.
• Vinegar 9% - 50 ml.
• Salt – 50 gr.
• Granulated sugar – 50 gr.
• Black peppercorns – 10 pcs.
• Bay leaf – 1 pc.
• Cumin – 1 tsp.
• Beets – 50 gr.

Cooking process:

1. Let's prepare the main product - garlic. We carefully clean it of excess husks, but be sure to leave one layer so that the head does not fall apart and holds its shape.

2. Peeled garlic, rinse thoroughly under running water and boil in boiling water for about 30 seconds. Afterwards, place the heads in ice water to cool as quickly as possible.

3. Cut the beets into small slices.

4. Place beet slices and heads of garlic into a pre-sterilized jar.

5. Let's make the marinade. In a saucepan, mix water, spices, salt and granulated sugar - boil for about 5 minutes and before removing from heat, add vinegar.

6. Fill the contents of the jar with boiling brine and close the lid. Cover with a blanket until completely cooled.

7. When the brine reaches room temperature, move the container to the refrigerator.The appetizer will be ready in a few days, and can be stored in the cold for many months. Bon appetit!

How to deliciously marinate garlic with red currants?

An original appetizer consisting of pickled garlic and red currants is a great addition to any meat dishes and side dishes. With its taste, it does not interrupt the taste of other components, but rather complements and highlights them. In addition, such a dish will easily decorate any holiday table.

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 3.5 l.

Ingredients:

• Garlic – 3 kg.
• Red currants – 500 gr.
• Salt – 50 gr. (per 1 liter of water)
• Granulated sugar – 50 gr. (per 1 liter of water)
• Laurel leaf – 2-4 pcs.

Cooking process:

1. We sort out the red berries (getting rid of twigs, leaves and all kinds of specks) and rinse thoroughly under running water.

2. Peel the fragrant young garlic from all layers of husk, except the very last one. We separate large heads into halves or quarters and blanch them in boiling water for about 1 minute.

3. We sterilize several jars in any convenient way, not forgetting about the lids. Place the garlic and berries in a clean and dry container.

4. Prepare the marinade. Pour water into the pan and add bay leaves, salt and granulated sugar. Boil the filling for about 5 minutes and immediately fill the jars with currants and heads of garlic with it.

5. Close the container with screw-on lids and leave it on the table, under a blanket, until it cools completely. Store in the refrigerator or cellar for about 4 months. Bon appetit!

Pickled garlic with gooseberries for the winter

Not many people know that Ukrainian cuisine is not only borscht and lard - it is also incredibly tasty pickled garlic with gooseberries.You will definitely surprise your family and guests with this appetizer, because the appearance of the dish is very unusual.

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Garlic – 500 gr.
• Gooseberries – 500 gr.
• Water – 1 l.
• Salt – 2 tbsp.
• Granulated sugar – 6 tbsp.
• Vinegar 9% - 80 ml.
• Cloves - to taste.
• Black peppercorns - to taste.

Cooking process:

1. Let's start with garlic. We thoroughly wash the heads under running water, peel them and separate them into cloves.

2. We also wash the berries and get rid of the twigs and tails.

3. Place the first layer of garlic cloves on the bottom of clean, sterile jars.

4. Sprinkle gooseberries on top of the “hot” ingredient.

5. Let's make the marinade. Put all the necessary spices, salt, granulated sugar into the pan and add water - bring to a boil and cook for about 5-7 minutes. Before removing the container from the heat, add vinegar.

6. Fill the jars with boiling brine to the very top, roll them up, turn them upside down and, covering them with a towel, let them cool. Afterwards, we put it in a place where there is no direct sunlight. Bon appetit!

Pickled garlic heads, like at the market

Don’t know how to preserve garlic for a long time, and in the heads? There is a solution. A very simple and quick way to prepare pickled garlic for the winter, reminiscent in taste of the one that was once sold in markets and bazaars.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 1.5 l.

Ingredients:

• Garlic – 1 kg.
• Vinegar 9% – 150 ml.
• Salt – 60 gr.
• Granulated sugar – 50 gr.
• Black peppercorns – 20 pcs.
• Allspice black pepper – 20 pcs.
• Laurel leaf – 2 pcs.
• Water – 1 l.

Cooking process:

1.In order to easily remove the peel from garlic, pour boiling water over the heads and peel off everything except the last layer of “skin”.

2. Transfer the prepared garlic into a dry and pre-sterilized jar.

3. Prepare the marinade. Add spices, salt and granulated sugar to the water - bring to a boil and cook for about 7-10 minutes. A minute before the end, add vinegar.

4. Cool the resulting brine and pour it into the jars of garlic.

5. Screw on the lids and put them in storage. Bon appetit!

How to prepare garlic in a Korean marinade for the winter?

A savory appetizer with unobtrusive spiciness perfectly complements various hot dishes and side dishes. To prepare a Korean dish, the garlic needs to be marinated in two different brines (rice vinegar and soy sauce) and wait a little, but it's definitely worth it.

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 4-5.

Ingredients:

• Garlic – 450 gr.

For the vinegar marinade:

• Rice vinegar (white) – 160 ml.
• Salt – 1 tbsp.
• Water – 330 ml.

For the soy sauce marinade:

• Soy sauce – 170 ml.
• Rice vinegar (white) – 60 ml.
• Granulated sugar – 3 tbsp.
• Water – 330 ml.

Cooking process:

1. Divide 450 grams of garlic into cloves.

2. Fill the teeth with filtered water for half an hour in order to effortlessly remove the husks from them.

3. After 30 minutes, easily peel the garlic, remembering to cut off the ends.

4. Pour boiling water over the main ingredient and leave for three hours - this procedure will help us avoid turning blue during the pickling process.

5. After the time has passed, drain all the water and begin preparing the first marinade. To do this, combine water, rice vinegar and salt and mix thoroughly until the salt crystals are completely dissolved.

6.Pour the cloves into the resulting brine, cover with a lid or cling film and leave to marinate for 5-7 days at room temperature.

7. A week later, we’ll make the second marinade. Add water, soy sauce, rice vinegar and granulated sugar to the saucepan and stir.

8. Place the container on the stove, bring to a boil and continue cooking for about 5 minutes with constant stirring. Afterwards, let it cool down at room temperature.

9. Next, drain the rice vinegar marinade and replace it with soy sauce. Leave the garlic to soak for another 10-14 days (make sure that the brine covers absolutely all the cloves). Bon appetit!

A simple and tasty recipe for marinated garlic in Armenian

Garlic, marinated in grape juice and kept long enough in brine, is a dish of Armenian cuisine that differs from all others in its unusual method of preparation and rich taste, unlike anything else.

Cooking time – more than one month.

Cooking time – 45 min.

Portions – 1 l.

Ingredients:

• Garlic – 750 gr.

For the brine:

• Water – 1 l.
• Salt – 45 gr.

For the marinade:

• Water – 1 l.
• Salt – 45 gr.
• Granulated sugar – 45 gr.
• Grape vinegar – 100 ml.
• Black peppercorns – 8 pcs.
• Allspice black pepper – 4 pcs.
• Cloves – 2 pcs.
• Grape juice – 1 l.

Cooking process:

1. The very first step is to dry the garlic, laying it out in one layer in a dark and cool place for 14-16 days.

2. After two weeks, we cut off the long arrow (leaving only a few centimeters) and the roots.

3. Fill the cleaned heads with clean cool water and leave for a day, covering the top with a lid or cling film.

4.After a day, drain the excess water and easily remove the husks, leaving only the very last layer, and rinse thoroughly.

5. Transfer the soaked garlic to the container in which it will be marinated.

6. Fill the filled jars with brine prepared from cold water and salt and leave for a day in a cool place.

7. We change the brine every 24 hours and continue to do this for three weeks.

8. After three weeks, replace the brine with marinade. To prepare it, we boil water along with spices, salt, sugar and cook for about 5 minutes after boiling; before removing from heat, add vinegar. We wait for the marinade to cool at room temperature. Pour the garlic cold, cover it with a lid or gauze, and put it in the cold for 15 days.

9. After 15 days, pour the marinade into a separate container and store it in the refrigerator for a week.

10. It’s time to fill the heads with natural grape juice and leave to soak for 7 days.

11. After a week, we replace the juice with marinade, which we stored in the refrigerator.

12. And in just five days our incredibly tasty garlic is ready to be served. Bon appetit!

Korean pickled garlic arrows for the winter

If you have a good garlic harvest, don’t rush to throw away the juicy, aromatic arrows, because they can be used to make a wonderful Asian-style appetizer that goes well with meat dishes and works perfectly as a fresh addition.

Cooking time – 45 min.

Cooking time - 25 min.

Portions – 5.

Ingredients:

• Garlic arrows – 500 gr.
• Garlic – 3 teeth.
• Vinegar 9% – 1 tbsp.
• Granulated sugar – ½ tsp.
• Laurel leaf – 4 pcs.
• Spices for carrots in Korean - 1 tbsp.
• Soy sauce – 3 tbsp.
• Olive oil – 2 tbsp.

Cooking process:

1.We cut the bright green arrows into small strips about 3-5 centimeters long, making sure to cut off the seed part - we won’t need it.

2. Fry the resulting strips in a small amount of olive oil until an appetizing crust forms.

3. As soon as the stems become soft, pour in soy sauce, add granulated sugar, spices, chopped bay and vinegar. Cook over low heat until the sauce thickens.

4. Remove the arrows from the heat, let it cool and add finely chopped garlic - mix well.

5. Transfer the finished snack into clean plastic or glass containers and store in the refrigerator for two months. Bon appetit!