Garlic marinated in red or white currant juice. The best recipes for pickled garlic with red currants for the winter How to pickle garlic in blackcurrant juice

Garlic is difficult to keep fresh. To prevent the harvest from being lost, the spicy vegetable can be pickled, either with whole heads or cloves. There are many variations of garlic preservation. The technique is not tricky and does not require special skills or special components. The result is an excellent snack with a spicy aroma, taste and a range of useful substances.

The content of the article:
1. Positive and negative effects of garlic on the body

Positive and negative effects of garlic on the body

The fresh plant contains many vitamins and substances necessary to strengthen the body. After preservation, garlic does not lose its value, most of the beneficial elements are retained, and the vegetable itself becomes softer. Why is garlic so beneficial?

The spicy vegetable has an antimicrobial effect on the body due to the presence of sulfides and phytoncides.
Garlic is one of the leaders in the content of ascorbic acid (vitamin C), so during the cold season, the vegetable is an excellent way to strengthen the immune system and protect against viral infections. Pickled garlic has a mucolytic effect and removes phlegm.
In high doses, garlic contains iodine, which is necessary for problems with the thyroid gland.
The plant is considered a natural antioxidant.
A high concentration of calcium helps strengthen bones and vessel walls. Promotes blood clotting.
The spicy vegetable is rich in potassium, which is important for the proper functioning of the heart, kidneys and intestines.
100 grams of pickled garlic contains the average daily requirement of chlorine. The substance is involved in the process of fat breakdown, improves digestion, has a beneficial effect on liver function and assists in the formation of blood plasma.

Garlic can have a negative effect when consumed in large quantities. Negative symptoms that appear in this case include:

decreased attention;
lethargy;
wave-like pain in the head.

Method of preserving vegetables at home

The canning process itself is no different from pickling other products. The base of the marinade is table salt, table vinegar 9% and sugar. To create an unusual aroma and give a more refined taste, it is permissible to add herbs and spices, fresh or dry herbs, chili or bell pepper to the brine.

Before canning, garlic requires preparation, which depends on the recipe used - completely peel and break into cloves or leave whole heads, having first removed the top layer. After this, the finished product is placed in glass containers and filled with boiling brine. Then they are rolled up with iron or covered with sealed nylon lids.

Pickled garlic recipe

For preservation, take whole, unspoiled spicy vegetables. In accordance with the recipe, the prepared garlic is placed in cylinders. When served, the canned vegetable can be an independent snack or part of more complex dishes, such as salads. The unusual taste and spicy aroma of delicious pickled garlic will definitely delight your household.

This interesting recipe came to us from France. Preparing the snack will take about an hour and a half. The composition includes an oil-based brine, so the garlic will be quite high in calories (about 840 kcal per 100 grams). Provencal herbs are used as an additional component. This appetizer goes harmoniously in taste with fish, meat or cheese.

For 4 servings take:

0.5 kg. fresh garlic;
6 laurel leaves;
0.25 l. olive oils;
2 chili peppers;
0.15 l. water;
1.5 teaspoons of dry mixture of Provencal herbs;
80 ml. table vinegar;
1 tbsp each crystalline sugar and salt.

Prepare the garlic - remove the skin, rinse, break into cloves.
2 cylinders with a volume of 350 ml. sterilize. Place on the bottom the chili, previously cleared of seeds, tails and divided into 3 parts, and 3 bay leaves.
Place the garlic cloves tightly in a container. Boil water in a kettle or in a saucepan and pour boiling water over the vegetable. Let sit for 15 minutes, drain the water.
To make the brine, mix water, oil, bulk ingredients (sugar and salt), and Provençal herbs in a metal container. Boil the contents and cook for 3 minutes.
Pour 40 ml of 9 percent vinegar into each bottle, pour boiling marinade over the contents. Roll up the lids.
Place the blanks bottom down, wrapping them in a thick towel. After the seaming has cooled, put it in the cellar. The snack is ready to eat after 14 days.

You can prepare a delicious garlic appetizer in 30 minutes. The recipe will appeal to those who do not like to cook for a long time, but want to treat their family and guests with delicious food. You can serve pickled vegetables prepared this way after a few days. The number of components is calculated for a 0.35 liter jar.

For 2 servings take:

500 g fresh garlic;
0.1 l. drinking water;
1 pinch each of rosemary and ground cinnamon;
0.1 l. table vinegar;
1 bay leaf;
half a chili;
30 g crystal sugar;
15 g coarse salt.

Peel and wash the garlic. Place in a container and pour boiling water over it for a minute. Drain the boiling water and rinse the vegetable under running cold water.
Cut the chili into thin rings.
Boil 0.1 liters of water in a small container. Pour in vinegar, salt, sugar, add rosemary and cinnamon, throw in bay leaf and chopped chili. Boil for no more than a minute from the moment of boiling.
Place the garlic tightly in a container. Pour in boiling brine. Close with a screw cap and put the container in a cool place for 3 days.

You can prepare a store-bought snack at home by following this recipe. The taste of pickled garlic is absolutely no different from the store-bought product. It is worth considering that the dish is high in calories - more than 850 kcal per 100 gram serving.

For 5 servings you need:

1 kg garlic;
2 laurel leaves;
200 ml of drinking water;
1.5 tbsp. l. Sahara;
200 ml table vinegar;
1 tbsp. table salt;
20 allspice peas.

Pour boiling water over the prepared garlic and remove excess skin.
Sterilize containers.
Place the garlic heads into prepared containers.
Pour vinegar, water into the pan, add sugar, salt, bay leaf and allspice. Simmer the brine over medium heat for 15 minutes.
Let the liquid cool, then pour the marinade into the jars with garlic.
Cover the jars with plastic lids and cool the contents slightly. Afterwards, send the workpieces to cool.

You will get delicious garlic if you cook it using the soaking technique. For the recipe you will need young heads of garlic - juicy and soft. A medium-calorie snack (about 400 kcal) is infused for only 5 days. It must be stored in a dark and cool place. Shelf life – 2-3 months.

For 4 servings take:

1200 g young garlic;
4 faceted glasses (0.8 l.) water;
4 dill umbrellas;
10 leaves of currant and cherry;
2 tbsp. salt;
0.4 l. table vinegar.

Remove excess peel from the spicy vegetable and wash. Place in a container and pour boiling water into it. Leave the garlic for an hour.
Pre-sterilize the jars. Place dill, currant and cherry leaves into prepared containers.
Pour water, vinegar into a separate container, add 2 tablespoons of salt and mix the ingredients. Put the brine on the fire, boil and pour into cylinders. Cover glass containers with garlic with a thick cloth.
Leave for 5 days in a room with a temperature no higher than 15 °C. After the time has passed, the snack can be eaten. It can be stored in the refrigerator for future use.

Garlic marinated with beets will decorate the table. The snack takes on a red tint and goes well with strong drinks. Canned garlic is used using this method not only as an independent food, but also as an addition to main dishes or vegetable salads.

Includes:

3 kg. garlic;
2 vinaigrette beets;
12 clove buds;
20 peppercorns (preferably black);
6 dill umbrellas;
0.3 l. table vinegar;
9 l. water;
90 g table salt;
60 g crystal sugar.

Place 6 liters in a saucepan. water and boil it over high heat.
Peel the spicy vegetable and wash the heads. Do not take it apart by the teeth.
As soon as the water boils, place the garlic in a container. Boil for a few minutes and discard in a colander. Immediately place the garlic in cold (you can keep it in the refrigerator first) water.
Wash the salad beets, remove the peel and cut into small pieces of a convenient shape.
Place dill umbrellas on the bottom of glass containers prepared in advance, and layer the spicy vegetable and beets on top.
Boil 3 liters of water, reduce heat to medium. Sugar the water, add salt, add cloves and pepper. Boil for a couple of minutes.
Put out the fire. Pour table vinegar into the brine. Stir well.
Pour the hot marinade into containers with garlic and let cool.
Can be rolled up or covered with thick silicone lids.
For half a month, the product must be kept in a dark place at a temperature of 23-25 °C. Then the pickled garlic is put in the refrigerator for 3 days. After this, it is ready to eat.

A distinctive feature of this preservation method is its ease of preparation and a minimal set of ingredients. The recipe is ideal for novice housewives or those who do not like to cook for a long time, but are used to getting the perfect result in the end.

Components:

600 g fresh heads of garlic;
45 g salt;
250 ml. water;
0.5 l. apple cider vinegar.

Wash the garlic, remove the husks.
Place in pre-washed and sterilized small jars.
To make the brine, pour vinegar into the water and add salt. Stir until the salt crystals dissolve.
Pour the marinade into jars and roll up the lids.
The shelf life of the workpiece is 6 months in a dark place.

Canned garlic that does not require sterilization

This recipe makes an excellent snack with a sweet and sour taste with a slight spice. It fits harmoniously into complex dishes - soups, borscht, fish and meat dishes, all kinds of stews and salads. Not labor intensive to prepare.

Components:

600 g garlic;
80 g sugar;
2 dill umbrellas;
6 tablespoons vinegar 9%;
2 small bunches of parsley;
90 g salt;
4 laurel leaves;
2000 ml. water;
1 tsp ground ginger;
8 peas of black (allspice) pepper;
2 tsp dried thyme.

Peel the garlic and divide it into cloves, which must be completely peeled.
Pour boiling water over the vegetable and dry.
Place dill umbrellas in jars, and place garlic on top tightly to the top.
Boil water. Add all the spices - thyme, ginger, pepper, bay leaf. Salt and sugar. Boil for a couple of minutes.
Pour the hot marinade over the preparations. You can use the standard seaming method, or use screw-on iron lids.
Turn the sealed jars over and cover with a towel or blanket. Leave until the seaming cools down, then put it away.

Not only the plant itself, but also its shoots are eaten. An appetizer of garlic arrows is an excellent dish that is eaten by household members with a bang. There are many ways to harvest this part of the plant. This option involves the use of auxiliary components such as soy sauce and spices.

For a liter jar you need:

700 g of young shoots of garlic;
60 g table salt;
6 cloves of garlic;
40 g sugar;
0.1 l. vegetable oil;
8 teaspoons paprika;
0.1 l. soy sauce;
6 peas each of red and black pepper;
2 tablespoons vinegar;
2 teaspoons ground coriander seeds.

Wash the shoots and dry. Cut to the length of the can.
Place a frying pan on the fire and pour in vegetable oil. Place garlic shoots in hot oil and fry for 8 minutes until green.
Pour in vinegar and soy sauce. Mix.
Salt, sugar, add paprika, coriander, peppercorns, chopped garlic and paprika. Simmer for 6 minutes.
Place the workpiece in a jar, pour the resulting brine from the frying pan.
Place the container in a pan of boiling water and sterilize for at least 10 minutes. Then roll it up and put it in a dark place for 7 days.

How to cook garlic arrows with eggs video

Preparing garlic preparations is not difficult. To make the snacks even tastier, you need to follow a few simple nuances:

You need to choose young heads of the spicy vegetable when marinating it as a whole.
“Old” garlic is suitable for preserving garlic cloves.
Before canning, garlic, no matter how it is pickled, is best kept in cold water. The color of the final product will be better.
To preserve garlic, especially cloves, you should choose small jars - 0.5 l, 0.75 ml.

All recipes are quite simple to prepare, but each has its own twist, which will especially highlight the taste of this dish and make it sparkle with new colors.

Our grandparents learned how to pickle garlic, because it is very good for health and is also a good snack, especially for strong alcoholic drinks. So let's get started.

Heads of pickled garlic for the winter, just like at the market

The easiest way to pickle tsibul and less labor-intensive is when it is pickled with heads, but for this recipe you need young garlic, as it will better absorb the marinade.

Spices such as horseradish, black allspice, currant and cherry leaves give the finished product a very interesting taste. Try this recipe. I think you will be pleasantly surprised by the results.

Ingredients:

garlic -1.3 kg
salt – 2 heaped tablespoons per 1 liter
sugar – 1 heaped tablespoon per 1 liter
apple cider vinegar – 100 ml
fresh hot pepper – 1 pod
horseradish – 1 leaf
currants – 2 leaves
cherry – 2 leaves
dill umbrellas - 3-4 pieces
black allspice – 5-6 pieces
black peppercorns – 6-7 pieces
coriander - 1 pinch
cloves – 5-6 pieces

Preparation:

1. Before pickling garlic, you need to peel it. You only need to remove the top layer, without dividing it into cloves; you also need to remove all the roots and dirt. Next, we begin preparing the brine. To prepare it, for each liter of water, take 2 heaped tablespoons of salt, 1 heaped tablespoon of sugar, and add seasonings.

2. Boil the brine for 5-10 minutes. While the brine is boiling, let’s start placing the vegetable in the jar. Place horseradish leaves in a pre-sterilized three-liter jar, then put garlic heads in the jar, in between them place currant and cherry leaves, pieces of hot pepper.

3. We do not place the zibuli tightly. Fill the jar with boiling water for about 5 minutes. This is necessary in order to warm the vegetables well. After 5 minutes, drain the water. Next, pour in the apple cider vinegar and fill the jar with brine.

4. Sterilize the lid in advance and seal the jar with a seaming wrench. It is better to store the pickled product in a cool place. For best results, let it brew for about a month.

Recipe for pickled garlic cloves for the winter

Another recipe for making pickled garlic. It differs from the previous recipe in that each clove must be thoroughly cleaned. You can see how best to do this in this article below.

Well, for now let’s start marinating in one more way. The preparation according to this recipe turns out to be especially tasty; it is suitable as an ingredient for another dish or as an independent snack.

Ingredients:

garlic – 8-10 heads
hot pepper – 2 pieces
apple cider vinegar – 300 g
,water – 300 g
salt - 2 tablespoons
sugar – 1 tablespoon
spices:
bay leaf - 2 pieces
peppercorns - 3-4 pieces

Preparation:

1. Place the cleaned cloves in a container with a sieve,

add hot pepper...

...and scald with boiling water.

2. After this, move the garlic and pepper into cold water.

3. Now let's make the marinade. We'll need water. Add vinegar to it (the proportions of water and vinegar are 1:1), add salt and sugar. Sugar is needed to kill acid. Place bay leaf and peas in a saucepan with marinade.

4. The marinade should be brought to a boil and boil for 2 minutes until the sugar dissolves. It is important to use clean, sterile jars; the vegetables will last longer in them. Now put the garlic in jars and fill them with marinade.

After the jars have cooled completely, it is better to store them in a cool place. The snack will be ready in a week, and it will be stored for a whole year, if it does not run out earlier.

Pickled garlic for the winter without sterilization

I bring to your attention another recipe for making pickled garlic, which will suit almost any dish or salad and will serve as a wonderful treat for your guests. You can store it in the refrigerator.

Ingredients for a 0.5 liter jar:

garlic – 350 g
water – 250 ml
sugar - 1 tablespoon
salt - 1/2 tablespoon
. black peppercorns - 5 pieces
cloves - 1 piece
bay leaf - 1 piece
mixture of dried bell pepper - a pinch
dill umbrella - 1 piece
vinegar 9% - 35ml (3 half tablespoons)

Preparation:

1. Clean the cloves and rinse them. After this, the garlic must be thoroughly dried. The jar and lid must first be sterilized. We transfer the prepared tsibul into the jar.

2. Pour water into a saucepan, add salt, sugar and all the spices, and put on fire. The brine must be mixed well and brought to a boil.

3. After the brine has boiled, pour vinegar into it and remove from heat. After this, pour the brine into a jar with garlic. The jar should be filled with brine up to the sides.

Pickled garlic with black (red) currants - a recipe for the winter

Currant berries can give your pickled garlic a very interesting taste, and you can use both red and black varieties of this berry. The marinade turns out to be a very beautiful rich color, but the taste will only change for the better.

This recipe also uses a technique called blanching, which allows the garlic to preserve for a very long time. I think every housewife should at least once try to prepare such a preparation for the winter.

Ingredients:

garlic – 350 – 400 g
black currants – 3-4 tablespoons per 0.5 liter jar
coriander beans - 1/2 tablespoon per 0.5 liter jar
dill seeds – 1 tablespoon
salt – 50 g per 1 liter of water
sugar – 50 g per 1 liter of water
vinegar essence 70% - 1 tablespoon per 1 liter of water

Preparation:

1. Peel the garlic cloves. Jars and lids must be sterilized first. Next we make the marinade. For 1 liter of water we need 50 g of salt and 50 g of sugar. This pan holds 2 liters of water, so we will need 100 g of salt and 100 g of sugar.

2. The brine must first be boiled, then turned on and poured with vinegar essence, in this case you get 2 tablespoons of vinegar. Now we blanch the vegetable: pour it into a colander and lower it into a pan of boiling water for about 5 seconds, then take it out and place it in cold water.

Cool and again place in hot water for 4-5 seconds, repeat this procedure 4 times. There is no need to refrigerate the last time.

then put dill seeds, ½ spoon of coriander on the tip of a tablespoon,

add hot garlic.

4. Place some more currants on top.

5. Fill the whole thing with hot marinade. You need to fill it to the very top.

6. Close the jar with a lid. In about a month, the product will be ready for use.

This method does not peel the garlic very quickly. To speed up this process, separate the clove from the head and press it with the flat side of a knife. This way the husk is immediately separated; this method is also suitable so that the cibul can be crushed.

Well, to clean many cloves at once there is one more trick. You need to separate them from the head, put them in any container, for example a pan, close the container with a lid and shake very intensively. That's it, the garlic is peeled.

You can also pre-soak the garlic in cold water for about two hours, this will also speed up the cleaning process.

Some varieties may produce a blue-green color after pickling. This product will not lose its taste, so you can use it without a doubt.

For marinade, it is better to use softer types of vinegar: grape, apple, rice, etc.

It is important to use clean, sterilized jars, so the product will last longer.

It is better to pickle garlic in small jars, since after opening the lid, it must be eaten within 2-3 days, otherwise microbes and bacteria may develop in the jar, which will lead to spoilage of the product.
Also, small jars are good because they can hold a little garlic. After all, everyone knows that consuming this product in large quantities is very harmful to the body, especially for those who suffer from stomach diseases.

OK it's all over Now. Thank you for attention. See you again! Bye.

Pickled garlic - this appetizer came from the East. It is also called a traditional dish of the Crimean Tatars. Today I want to invite you to prepare an appetizer that even those who don’t like the main ingredient – garlic – are partial to.
What is the main secret of this dish? Let's figure it out together. Pickled garlic is a wonderful and tasty snack. And what is important, such a dish stimulates the appetite of even the most indifferent people to food. Pickled garlic has a pronounced juice effect, enhancing the secretion of pancreatic and gastric juice, as a result of which the food consumed is digested much faster and easier. But few people know how to prepare such a healthy snack. Today I want to offer you several proven options for pickled garlic with the addition of, no less healthy, red currants. I really hope that this collection of recipes will help you decide what kind of garlic preparation to make for the winter.

To prepare pickled garlic with red currants, you will need: garlic – 2 kg, red currant – 0.5 kg, water – 1 l, rock salt – 3 tbsp, apple cider vinegar – 100 ml.

How to prepare pickled garlic with red currants: Peel the garlic and rinse. Place the garlic cloves in a deep container, cover with cold water and leave for 24 hours (if you don’t have time, you can leave for 12 hours). Place the garlic in a colander and rinse under running cold water. Place tightly in clean, but not sterilized, jars: we need the fermentation process to start faster. Now let's prepare the marinade - sort out the red currants, remove the branches and leaves. Place the berries in a blender bowl and blend with a blender into a homogeneous mass. Grind the currant puree through a sieve. Pour the berry puree into a saucepan, add water and apple cider vinegar, add salt, and stir well. Pour the resulting marinade over the garlic, set pressure, and leave to marinate for 24 hours at room temperature. Then seal the jars tightly with screw caps and place in a cool place. The pickled garlic appetizer will be ready to eat in 3 days.

Quick pickled garlic with red currants.

To prepare quick pickled garlic with red currants, you will need: garlic – 2 kg., salt – 1 tbsp., sugar – 1 tbsp., water – 800 ml, red currant berries – 400 g, acetic acid 70% – 50 ml.

How to make quick pickled garlic with red currants: Peel the husks, sort the currants, remove stems and leaves, wash. Place garlic and currants in layers in a well-washed three-liter jar. Now let’s quickly prepare the marinade: pour water, acetic acid into a saucepan, add sugar and salt. Place on fire and boil. Pour hot marinade over garlic. Leave the jar of garlic to marinate for 3-5 days at room temperature. As soon as the fermentation process stops, seal the jar with a tight nylon lid and take it to a cool place (refrigerator or cellar). Your garlic and currant preparation is ready to eat!

Pickled garlic with red currants and ginger.

To prepare pickled garlic with red currants and ginger, you will need: garlic – 5 heads, white wine vinegar – 250 ml, sugar – 1 tbsp, ginger – 50 g, water – 200 ml, red currants – 400 g.

How to prepare pickled garlic with red currants and ginger: Divide the garlic into cloves, peel and rinse. Peel the ginger and cut it in half lengthwise. Separate the currants from the stems and rinse in cold water. Pour water, white wine vinegar into the pan (if you don’t have it on hand, you can replace it with regular table vinegar 9%), add sugar and salt. Place on the fire and bring to a boil. Add garlic cloves to the boiling marinade and simmer for 5 minutes over low heat. Pour red currant berries, one piece of ginger into two prepared sterilized small jars, pour in the hot marinade along with garlic. Seal the jars with lids and leave to cool at room temperature. Place the cooled jars of garlic in a cool place (refrigerator, basement or pantry). The pickled garlic appetizer will be ready in two weeks.

Many people prefer to have garlic in their diet. Being healthy, this product improves the taste of second and first courses. Unfortunately, it is poorly stored. To preserve healthy and aromatic heads, it is recommended to prepare pickled garlic for the winter.

It is rare to eat fresh garlic. The pungent and noticeable aroma is audible to others. To pamper yourself again, use pickled garlic - its smell is less intense.

When it comes to the marinating process, it is important to choose the right main ingredient. Well-ripened and ripe teeth are salted. Dried, old and young garlic will not work. Moreover, it is worth inspecting all the cloves and using only those that do not show signs of rotting or wormholes.

You can pickle garlic with or without its husk, with whole or individual cloves. Depending on the recipe, it is filled with hot or cold brine.

Video “Pickled garlic for the winter”

From this video you will learn a simple recipe for quickly preparing pickled garlic for the winter.

To prepare such a dish you will need an aromatic vegetable (the number of cloves depends on the wishes of the hostess). You also need to do the marinade. For 1 liter of water take 100 ml of vinegar, 50 g of salt and sugar.

Preparation steps:

Divide the heads into separate cloves and remove the husks.
Scald with boiling water, cool immediately in cold water.
Pack tightly into sterilized jars.
Make the marinade: dissolve salt and sugar in water, wait until it boils.
Cook for 2-3 minutes, cool until 7 minutes.
Pour in vinegar and stir.
Fill the jars and close them with lids.
Sterilize for 5 minutes, roll up.

Without vinegar with red currants

The recipe is relevant in the summer, especially when homemade currants have grown well. Ginger adds spiciness and piquancy, and the absence of vinegar has a positive effect on the body. You will need 10 heads of garlic, 600 ml of water, 100 g of ginger, 10 g of salt, 500 g of red currants, 60 g of sugar.

Process for preparing pickled garlic:

Clean the heads and separate them into cloves.
Wash, but do not peel the ginger, cut into cubes.
Sort and rinse the currants.
Prepare the brine: melt sugar in water, add salt.
Add garlic, cook 1 minute.
Divide the ginger and currants equally.
Allow the marinade to cool and pour into jars along with all the ingredients.
Close tightly and store in a cool place until winter.

In grape juice

The housewife needs to stock up on 2 kg of peeled cloves. For the marinade, take 500 ml of red grape juice, 300 ml of vinegar, 4 tsp. salt, 300 g granulated sugar, 16 black peppercorns and 10 bay leaves.

Pour boiling water over the garlic cloves, leave for 5 minutes, drain in a colander, and rinse in cold water.
Place tightly in clean jars.
Prepare the marinade and pour it over the teeth.
Cover with lids and store refrigerated.

For this recipe you will need 1 liter of water, 500 g of garlic, 20 g of salt and 260 ml of vinegar.

Instructions:

Remove the top husk, leave the bottom layer, wash and dry.
Boil the jars and add the cloves.
Add salt and vinegar.
Boil water and pour into jars.
Leave for 5 minutes, tighten after the lids have been sterilized.

With beets

For an interesting and tasty dish, take 1 kg of garlic, 2 beets, 30 g of salt, 70 g of sugar, 150 ml of vinegar, 5 clove buds, a pinch of cinnamon, 6 peppercorns.

Preparation consists of the following steps:

Separate the teeth and peel.
Peel and cut the beets.
Layer vegetables in clean jars.
To make the marinade, dissolve sugar, salt and add spices in water.
Boil and cook for 2 minutes.
Remove from stove, pour in vinegar.
Pour hot marinade over vegetables.
Roll up and turn over.

Armenian “Royal” recipe

For brine, take 1 liter of water and 45 g of salt. For the marinade - 1 liter of water, 45 g of salt and sugar, 100 g of grape vinegar, 8 peppercorns, 4 allspice peas, 3 walnuts, 2 cloves, white grape juice.

Cooking steps:

Place young garlic in a dark place to dry for 15 days.
Place the heads in a container, fill with cold water, and leave for a day.
Remove and remove the husks.
Place in jars, fill with brine, and leave for a day.
Change the brine every day for three weeks.
Cover the garlic with marinade and leave for 15 days.
Pour the marinade into another container and store in a cool place for 7 days.
At this time, pour grape juice over the garlic.
After 7 days, add marinade; after 5 days of marinating, the appetizer can be consumed.

This recipe is considered quick, since it doesn’t take much time to bring it to taste. The dish will be ready in 3 days. Take 1.2 kg of garlic, 250 ml of water, 55 g of sugar, 185 ml of vinegar, 25 g of salt, 10 peppercorns, a quarter of a teaspoon of coriander, 5 cloves, 3 bay leaves, a pinch of rosemary and nutmeg.

Divide the heads into slices and fill clean jars with them. Prepare the marinade: dissolve sugar, salt and add spices in water, boil, pour in vinegar and turn off the heat. Pour hot liquid over the garlic, close and refrigerate for 72 hours.

Original blanks

If you don’t know how to pickle garlic, the article presents more original recipes that will also delight you with its piquancy.

With chili pepper and white wine

Want something hotter? Pepper and garlic are an ideal combination that treats colds. You will need 1 kg of garlic, 0.5 liters of white wine and wine vinegar, 2 chili peppers, 2 bay leaves, 3 tbsp. l. sugar, 1 tbsp. l. white peppercorns, olive oil.

Step by step recipe:

For the marinade, mix everything except the oil, boil and cook for 3 minutes.
Turn the heat to low and simmer for 5 minutes.
Place the slices in clean jars and fill with marinade. Pour in olive oil and close.
Marinate for 5 days.

In Georgian

The peculiarity of the recipe for pickling garlic at home is the presence of tarragon. This ingredient adds a subtle spicy aroma, making the dish richer.

Ingredients: fresh or dried tarragon, water, salt, garlic and vinegar.

Cooking steps:

Clean the head so that the cloves do not fall apart.
Pour boiling water over and spread on the surface.
Salt it.
Let cool and place in jars: a layer of tarragon, then a layer of garlic.
Dilute vinegar with boiled water (1:1).
Add to jars.
Cover the necks with paper and leave for a week.
Sterilize the jars and seal them.

Ingredients: 600 g cloves, 110 g sugar, 2 dill umbrellas, a bunch of parsley, 185 ml vinegar, 5 bay leaves, 90 g salt, 10 g ground ginger, 10 peppercorns, 8 g dried thyme.

To prepare garlic this way, you need:

Remove the top layer of husk and spread over the cloves.
Place in a bowl, add boiling water, leave for 10 minutes.
Dry and place in clean jars.
Pour water into a saucepan and place on the stove.
As soon as it starts to boil, add salt, thyme, sugar, pepper, bay leaves.
Cook for 3 minutes, add ginger and vinegar.
After 2 minutes, pour the marinade over the garlic and preserve.

The canned vegetable will surprise you with its pleasant aroma and taste. The presented methods will not take much time, and the result will exceed expectations.

Pickled garlic for the winter is an excellent alternative to fresh garlic. Due to the specific and bright smell that this healthy spice has, it is not always possible to enjoy its taste - business meetings, visits to public places or romantic dates, so sometimes a pungent and pungent smell is inappropriate.

The pickled garlic recipe, which is quite simple, will give you the opportunity to enjoy your favorite taste without causing damage to your professional activities or discomfort in social relationships. Pickled garlic has the same smell as fresh garlic, only it is much softer, more tender, and also has a wonderful taste. For example, you can eat this garlic during lunch without fear of scaring off others with your bad breath.

Pickled garlic is a great winter snack. It can be safely eaten with bread itself or along with meat or fish dishes. The first thing you need to do is choose the right garlic. Very young garlic is not suitable for pickling, nor is it fairly dried out. Pickled garlic will turn out incredibly tasty if you stick to the golden mean when choosing garlic.

The process of pickling garlic for the winter

You can pickle garlic either in slices or in whole form. Peeled garlic is preferred, but unpeeled garlic can be pickled. Cold and hot brine are used as a marinade. You can pickle garlic as follows. Trim the garlic and completely remove the peel. Boil water, add spices, sugar, salt. Once it boils, remove the marinade from the heat and add vinegar. Place garlic in a jar and pour marinade over it. Roll up the jar with a lid and place in a dark and cool place.

If you want to give the finished garlic a red tint, you can use beets. The beets are peeled, cut into small cubes and added to the marinade after vinegar. As a result, the garlic will take on a wonderful reddish color. You can not chop the beets finely, but grate them on a fine grater or even simply squeeze out the juice using a juicer.
To pickle garlic with the recipe you will find below, it is better to use small jars in order to quickly use the contents after opening the jar. Before pickling, it is better to soak the garlic for several hours; thanks to this manipulation, the garlic will not darken. Pickled garlic can not only be served as a snack, it can be used to make wonderful sauces.

Instant pickled garlic

A set of products for making instant pickled garlic:

garlic – 1 kilogram;
sugar – 2 spoons;
salt -2 tablespoons;
bay leaf – 2 pieces;
1 spoon of dill seeds;
3 peas of allspice;
5 black peppercorns;
¼ cup 9% vinegar.

Step-by-step instructions for the Instant Pickled Garlic dish:

To prepare pickled garlic quickly, peel the garlic heads and dry them. Sterilize the jars and put garlic in them. Boil water and pour it over the garlic in the jars. Leave it in this state for about 20 minutes. Then pour the water into a separate container, since you will then need to prepare a marinade from it.
Add all the necessary spices to the jars of garlic. Boil water, add sugar, salt, stir until everything dissolves, then add vinegar. The marinade is completely ready, pour it into jars with garlic, close them with lids and roll up.
Wait until they cool down and place them in any cool place for storage. You can eat pickled young garlic after two weeks and not earlier.

Pickled garlic heads

A set of products for preparing pickled garlic heads:

garlic;
sugar – 1 spoon;
salt – 7 spoons;
water – 1.5 liters;
vinegar - 250 milliliters;

Step-by-step instructions for the dish Marinated garlic heads:

The preparation of pickled garlic is as follows. Make a saline solution by dissolving six tablespoons of salt in one liter of water. Peel the outer, rough skin from the garlic, leaving the cloves on the stick so that the head remains. Soak the garlic heads in the prepared solution for one week. The solution should be in a dark place.
Prepare the marinade: for this you need to take 300 milliliters of water, 200 milliliters of vinegar, 1 spoon of sugar and the same amount of salt and mix everything thoroughly. If you wish, you can add bay leaf, pepper and spicy herbs.
After a week, remove the garlic heads from the saline solution and rinse. Now marinate the garlic heads. Place the garlic in a clean jar and pour the marinade over it, and store it in any dark place and let it sit for three weeks. At the end of the specified period, garlic can be eaten. Using the same principle, you can pickle small onions for the winter.

Pickled garlic, like at the market

A set of products for preparing pickled garlic, as in the market:

Step-by-step instructions for the dish Pickled garlic, as in the market:

To pickle garlic like at the market, sort out the heads of garlic and trim the greens, leaving “stumps” 3-5 centimeters in size. Remove excess husk, leaving 1-2 layers so that the cloves stay together. Wash the garlic and put it in a container with water and put a plate on top so that the garlic is completely submerged in water and leave it in this state for a day.
Drain the water, rinse the garlic and fill it with water again. This must be done for 4 days. Infuse the garlic at room temperature, but make sure it is not too hot. On the last day, drain the garlic and rinse it well. Scald the garlic with boiling water and place it in a glass jar.
Place three bay leaves and a couple of black peppercorns at the bottom of each jar. Pour water and prepare brine based on 200 milliliters of water, 1.5 heaped tablespoons of salt. For every three glasses of brine, add a glass of vinegar and 1 spoon of sugar. Boil the brine, let it cool and pour in the garlic.
Pour in the brine so that it completely covers the garlic, leave to cool at room temperature, then cover with a lid. Garlic heads, marinated as in the market, are completely ready.

Pickled garlic with beets

A set of products for preparing pickled garlic with beets:

garlic - 1.5 kilograms;
beets – 500 grams;
water – 300 milliliters;
9% percent vinegar - 100 milliliters;
50 grams of sugar and salt;
beetroot filling - 100 milliliters.

Step-by-step instructions for the dish Marinated garlic with beets:

Grate the beets on a fine grater, add the resulting slurry to water, stir and leave for 25 minutes, then squeeze out using gauze. Bring the prepared solution to a boil and add all the ingredients, along with vinegar, which should not be boiled.
Blanch the peeled garlic in hot water for three minutes, then cool in cold water. Place the garlic in jars, pour in the prepared hot marinade, close the lids and roll up. Store in the refrigerator or cellar.

Pickled garlic arrows

A set of products for preparing pickled garlic arrows:

garlic arrows – 2-3 bunches;
4 cloves of garlic;
1 spoon of vinegar;
½ spoon of sugar;
4 pieces bay leaves;
1 spoon of Korean carrot seasoning;
salty soy sauce or salt;
vegetable oil.

Step-by-step instructions for the dish Marinated garlic arrows:

Cut the arrows of garlic into sticks (about 5-6 centimeters). Pour oil into a frying pan and heat it, fry the arrows in the oil, stirring occasionally until they become softer. Add chopped bay leaf, sugar, carrot seasoning, Korean cooking product set and vinegar to the fried arrows.
Add salt or soy sauce to taste and heat. While stirring the resulting salad, wait until the sauce of oil, vinegar and seasonings becomes thick. Remove from heat and cool. Add garlic crushed using a garlic press. When ready, place the salad in a jar, close the lid tightly and store in the refrigerator. Pickled garlic arrows are completely prepared for the winter and can be served with any dish.

Armenian marinated garlic

A set of products for preparing marinated garlic in Armenian:

1 kilogram of garlic;
white grape juice (add to taste);
1 liter of water;
50 grams of salt;
50 grams of sugar;
100 milliliters of grape vinegar;
7-9 black peppercorns;
5 peas of allspice;
2 pcs. carnations;
walnut partitions.

Step-by-step instructions for the dish Marinated garlic in Armenian:

Dry the dug garlic for two weeks. After trimming the tops and root rosette, leave a cutting 2-3 in length. Place the garlic heads in a container, cover with water and leave for a day. After a day, remove the top husk from the garlic heads and rinse in water.
Place the heads of garlic tightly in containers with a wide neck, in which further marinating will be carried out. Pour the garlic heads with cold brine (50 grams of salt per 1 liter of water). Set aside for a day, then change the brine. This procedure must be repeated for 20 days.
On the last day, the brine is drained, then pour the marinade (a mixture of water, sugar, salt, grape vinegar and spices) over the garlic. Tie the neck of the container with a clean napkin and keep the garlic indoors for two weeks. Drain the marinade into a separate container and place in a cool place for 7 days.
Pour white grape juice over the garlic and leave the base for seven days. Then drain the grape juice and pour in the marinade. After 5 days, Armenian pickled garlic will be ready for use.

Korean pickled garlic

A set of products for preparing pickled garlic in Korean:

1 kilogram of garlic;
200 milliliters of 9% vinegar;
4 cups soy sauce.

Step-by-step instructions for the Korean Pickled Garlic dish:

Garlic can be pickled either as whole heads or as cloves. Remove the top husk, leaving only the thin bottom husk. Wash and dry the garlic, spreading it on a towel. Place the heads of garlic in a jar. Dilute vinegar in water and completely pour the resulting solution over the garlic. Close the lid tightly and place in a dark place for seven days.
After a week, transfer the garlic to clean jars. Pour soy sauce into a saucepan and boil for ten minutes. Remove from heat, cool slightly and pour into jars with garlic, filling them halfway. Close and roll up the lids, and place in a cool place. After three weeks, garlic can be eaten.

Instant pickled garlic heads

A set of products for quickly preparing pickled garlic heads:

1 kilogram of garlic;
1 liter of water;
sugar – 5 spoons;
salt – 2 tablespoons;
100 milliliters of 9% vinegar.

Step-by-step instructions for the quick-cooking pickled garlic heads dish:

Peel the top skins off the garlic heads, leaving the bottom layer to hold the cloves in place. Fill a saucepan with water and boil it. Place the heads of garlic in boiling water for 2-3 minutes. Keep the garlic under cold water and place in glass jars. Boil water, add sugar and salt and boil until they are completely dissolved.
Remove from heat, add vinegar and pour garlic into jars. If you wish, you can add marjoram, cloves, and sweet peas to the marinade. In this case, the marinade needs to be kept on the fire for half a minute, strained and poured over the garlic. Leave the jars of garlic until the marinade cools, then put it in the refrigerator. After four days, the garlic can be served.

Pickled garlic with red currants

A set of products for preparing pickled garlic with red currants:

2 kilograms of garlic;
500 grams of red currants;
1 liter of water; 3 tablespoons of salt;
100 milliliters of apple cider vinegar.

Step-by-step instructions for the dish Marinated garlic with red currants:

Before pickling garlic for the winter, peel the garlic and rinse under water. Place the garlic cloves in a deep container and fill completely with water. Leave to infuse for 24 hours. Place the garlic in a colander and rinse under running water.
Place the garlic tightly in unsterilized jars. It is necessary for the fermentation process to begin faster. Peel the currants, rinse and grind with a blender until smooth. The currant puree needs to be grated until it is full.
Pour the resulting berry puree into a saucepan, add water, apple cider vinegar, salt and mix well. Pour the currant marinade over the garlic, set pressure and leave to marinate for 24 hours. Seal the jars with screw caps and place in a cool place. After three days, the garlic will be ready for use.