Pickled garlic for the winter - 10 step by step recipes

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

Pickled garlic with whole heads for the winter

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

Portions - 3 l.

• 
  Let's prepare the garlic. We clean the heads from excess husks, then rinse and dry them thoroughly.
• 
  Let's start with the brine. To prepare it in a saucepan, boil water with the addition of salt (with the calculation of 2 tablespoons per 1 liter of water) and granulated sugar (with the calculation of 1 tablespoon per 1 liter of water).
• 
  The next step is to add aromatic spices: cloves, coriander and a few peas of black allspice. Boil the brine for about 5-10 minutes.
• 
  While the filling is boiling, we put the ingredients in clean, sterile jars. At the very bottom we spread horseradish leaves, then garlic and leaves of currants and cherries together with hot pepper, cut into rings, again garlic and so on to the very "shoulders" of the container. When the jar is full, pour boiling water over all its contents for 5 minutes.
• 
  After the time has elapsed, drain the boiling water, and fill the jar with fragrant brine. We roll up the container with a pre-sterilized lid, turn it upside down, cover with a towel until it cools completely. Store in a cool and dark place. Bon Appetit!

Pickled garlic with cloves in a jar

A wonderful appetizer that goes well with 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 minutes

Cooking time - 15 minutes.

Portions - 1 l.

Ingredients:

• Garlic - 350-400 gr.
• Water - 1 liter.
• Salt - 50 gr.
• Granulated sugar - 50 gr.
• Vinegar - 100 ml.

Cooking process:

1. We prepare all the necessary components: we weigh the garlic and measure the required amount of granulated sugar, salt and vinegar.
2. Peel and rinse the heads of young garlic.
3. We disassemble into cloves.
4. Blanch the cloves in boiling water for about 3-4 minutes.
5. Put the hot garlic on the bottom of clean and dry jars.
6. Let's take care of the marinade. We heat one liter of water and add 50 grams of salt and sugar to the same place - boil for about 4 minutes and just before removing it from the stove, pour in 100 milliliters of vinegar.
7. Pour the cloves with boiling brine and immediately roll up the jars with sterile lids. Turn the lids down and cover with a blanket, leave for about 1-2 days until it cools completely. Bon Appetit!

How to pickle garlic arrows without sterilizing for the winter?

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

Cooking time - 1 h. 30 min.

Cooking time - 25 minutes

Portions - 1 l.

Ingredients:

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

Cooking process:

1. Prepare the arrows - thoroughly rinse the stems and leave only those that are bright green. Be sure to cut off the seed part and cut each stalk into strips about 5 centimeters long.
2. When all the arrows are cut, we transfer them to clean jars with a volume of half a liter.
3. Let's prepare the marinade. To do this, pour 700 milliliters of water into a saucepan and add spices to it: coriander, laurel leaf, mustard, salt and granulated sugar. Bring the filling to a boil and, with constant stirring, cook until the sugar crystals are completely dissolved.
4. Fill the arrows in the jars with boiling brine and insist under the lid for about 10-15 minutes.
5. After the time has elapsed, carefully pour the marinade back into the pan and boil a second time, but with the addition of lemon. After that, pour the brine into the jars again and close them tightly with lids. We put on the lids and give time to cool completely. Bon Appetit!

Pickled garlic heads with beets for the winter

An original way to prepare garlic for the winter is to marinate the hot 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 minutes.

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 from excess husk, but be sure to leave one layer so that the head does not disintegrate, but keeps its shape.
2. Peeled garlic, rinse thoroughly under running water and boil in boiling water for about 3 minutes. After that, we place the heads in ice water for the fastest possible cooling.
3. Cut the beets into small wedges.
4. Put beet slices and heads of garlic in a pre-sterilized jar.
5. Let's take care of the marinade. In a saucepan, mix water, spices, salt and granulated sugar - boil for about 5 minutes and, before removing from the heat, pour in the 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 is at room temperature, move the container to the refrigerator. The snack will be ready in a few days, and you can keep it cold for many months. Bon Appetit!

How to deliciously pickle garlic with red currants?

An original appetizer consisting of pickled garlic with 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 on the contrary complements and sets them off. In addition, such a dish will easily decorate any festive table.

Cooking time - 30 minutes.

Cooking time - 15 minutes.

Portions - 3.5 liters.

Ingredients:

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

Cooking process:

1. We sort out the red berries (we get rid of twigs, leaves and all kinds of specks) and rinse thoroughly under running water.
2. We clean fragrant young garlic from all layers of husk, except for the very last one. We disassemble large heads into halves or quarters - blanch in boiling water.
3. We sterilize several cans in any convenient way, not forgetting about the lids. Put the garlic together with the berries in a clean and dry container.
4. Let's prepare the marinade.Pour water into a saucepan and add lavrushka, salt and granulated sugar there. We boil the filling for about 5 minutes and immediately fill the jars with currants and heads of garlic with it.
5. We close the container with twisting lids and leave it on the table, under the blanket, until it cools completely. We 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 unrealistically delicious pickled garlic with gooseberries. You will definitely surprise your family and guests with such a snack, because the appearance of the dish is very unusual.

Cooking time - 30 minutes.

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Garlic - 500 gr.
• Gooseberry - 500 gr.
• Water - 1 liter.
• Salt - 2 tablespoons
• Granulated sugar - 6 tablespoons
• Vinegar 9% - 80 ml.
• Cloves to taste.
• Black peppercorns to taste.

Cooking process:

1. Let's start with the garlic. We thoroughly rinse the heads under running water, peel them off and divide them into teeth.
2. We also wash the berries and get rid of twigs and tails.
3. Put the cloves of garlic in the first layer on the bottom of clean sterile jars.
4. Put gooseberries on top of the "hot" ingredient.
5. Let's take care of the marinade. Put all the necessary spices, salt, granulated sugar in a saucepan and fill it with water - bring to a boil and cook for about 5-7 minutes more. Before removing the container from the heat, pour in the vinegar.
6. Pour the jars with boiling brine to the very top, roll them up, turn them upside down and, covering them with a towel, give time to cool. After that, we clean in a place where direct sunlight does not fall. Bon Appetit!

Pickled garlic heads as on the market

Not sure how to keep 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 of the taste 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 - 200 ml.
• Salt - 30 gr.
• Granulated sugar - 30 gr.
• Black peppercorns - 20 pcs.
• Allspice black pepper - 20 pcs.
• Laurel leaf - 2 pcs.
• Water - 200 ml.

Cooking process:

1. In order to easily remove the husk from the garlic, pour boiling water over the heads and clean them of everything except the last layer of "skin".
2. We transfer the prepared garlic to a dry and pre-sterilized jar.
3. Let's prepare the marinade. Add spices, salt and granulated sugar to the water - bring to a boil and cook for about 7-10 minutes more.
4. Cool the resulting brine and pour jars of garlic with it.
5. We tighten the lids and put them in storage. Bon Appetit!

How to prepare garlic in Korean marinade for the winter?

A spicy appetizer with unobtrusive pungency perfectly complements various hot dishes and side dishes. To prepare a Korean dish, garlic must be marinated in two different pickles (rice vinegar and soy sauce) and wait a bit, but it's definitely worth it.

Cooking time - 30 minutes.

Cooking time - 15 minutes.

Portions – 4-5.

Ingredients:

• Garlic - 450 gr.

For the vinegar marinade:

• Rice vinegar (white) - 160 ml.
• Salt - 1 tablespoon
• Water - 330 ml.

For the soy sauce marinade:

• Soy sauce - 170 ml
• Rice vinegar (white) - 60 ml.
• Granulated sugar - 3 tablespoons
• 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 easily remove the husk from them.
3. After 30 minutes, easily peel the garlic, remembering to cut off the ends.
4. Pour the main ingredient with boiling water and leave for three hours - this procedure will help us avoid blue discoloration during the pickling process.
5. After the time has passed, we drain all the water and begin to prepare the first marinade. To do this, combine water, rice vinegar and salt - mix thoroughly until the salt crystals are completely dissolved.
6. Pour the teeth into the resulting brine, cover it with a lid or cling film and leave to marinate for 5-7 days at room temperature.
7. A week later, we will deal with the second marinade.Add water, soy sauce, rice vinegar and granulated sugar to the saucepan - stir.
8. We send the container to the stove, bring to a boil and continue to cook for about 5 minutes more with constant stirring. After, we give time to cool down at room temperature.
9. Next, drain the rice vinegar marinade and replace it with soy sauce filling. We 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 delicious recipe for marinated garlic in Armenian

Garlic marinated in grape juice and aged for a long time in brine is a dish of Armenian cuisine, which differs from all others by its unusual cooking method and rich taste, unlike anything else.

Cooking time - more than one month.

Cooking time - 45 minutes

Portions - 1 l.

Ingredients:

• Garlic - 750 gr.

For brine:

• Water - 1 liter.
• Salt - 45 gr.

For the marinade:

• Water - 1 liter.
• 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 liter.

Cooking process:

1. The very first step is to dry the garlic by placing it 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 roots.
3. Pour the cleaned heads with clean cool water and leave for a day, covering them with a lid or cling film.
4. After a day, drain the excess water and easily remove the husk, leaving only the very last layer, rinse thoroughly.
5. Transfer the soaked garlic to the container in which it will be pickled.
6. Filled cans are filled with brine made from water and salt in a cold state and left 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 the heat, pour in vinegar. We are waiting for the marinade to cool down at room temperature. In a cold form, pour the garlic, covering 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 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. A week later, we replace the juice with the marinade, which we have stored in the refrigerator.
12. And in just five days, our incredibly delicious garlic is ready to serve. Bon Appetit!

Pickled arrows of garlic in Korean for the winter

If you have a harvest of garlic, do not rush to throw away juicy aromatic arrows, because they can be used to make a wonderful Asian-style snack that goes well with meat dishes and perfectly acts as a fresh addition.

Cooking time - 45 minutes

Cooking time - 25 minutes

Portions – 5.

Ingredients:

• Arrows of garlic - 500 gr.
• Garlic - 3 teeth.
• Vinegar - 1 tablespoon
• Granulated sugar - ½ tsp
• Laurel leaf - 4 pcs.
• Korean style carrot spices - 1 tbsp
• Soy sauce - 3 tablespoons
• Olive oil - 2 tablespoons

Cooking process:

1. We cut the bright green arrows into small strips about 3-5 centimeters long, be sure to cut off the seed part - it will not be useful to us.
2. Fry the resulting strips in a small amount of olive oil until an appetizing crust is formed.
3. As soon as the stems become soft, pour in the soy sauce, add granulated sugar, spices, chopped laurel and vinegar. Cook over low heat until the sauce thickens.
4. Remove the arrows from the heat, allow time to cool and add finely chopped garlic - mix well.
5. We transfer the finished snack into clean plastic or glass containers and store in the refrigerator for two months. Bon Appetit!