How to close young garlic in jars. Pickled garlic: the best recipes with cloves, heads, arrows. Garlic cloves marinated with pepper

Preservation methods

Conservation rules

Pickled garlic is a product that has an original mild taste, does not have a sharp smell characteristic of raw garlic, and contains a lot of useful substances in its composition. In this article, we will share with you the most delicious recipes: garlic for the winter with cloves, whole heads, with pomegranate, without vinegar and many, many others that can be made at home.

The following properties are valuable for the body:

• Pickled garlic is rich in chlorine, which helps break down fats in the body, stimulates the liver and has a beneficial effect on the digestive tract.
• Potassium, which is rich in the product, maintaining the water-salt balance, helps the work of the heart, intestines and kidneys.
• Calcium, which is part of the product, has a positive effect on blood clotting, strengthens the vascular walls, and also maintains the human bone frame in a healthy state.
• The antioxidant effect on the body is due to the allicin contained in the product.
• Effective for the prevention and control of thyroid diseases, as it contains iodine.
• Vitamins C and PP make pickled garlic an excellent remedy for disease-causing organisms and for the prevention of dementia.

How often do you eat garlic?

Yes, almost every dayNo, it's pretty rare.

Possible harm:

1. It is not recommended for lactating women - this can provoke problems with the gastrointestinal tract in the child.
2. The use of the product is contraindicated for stomach ulcers, hemorrhoids and individual intolerance, as it is possible to provoke an exacerbation of the disease or get an allergic reaction.

How to pickle garlic for the winter in jars

Preparing garlic

Any harvesting method chosen requires pre-treatment of garlic. It must be cut, washed thoroughly and the upper husk removed. If the recipe involves pickling with individual cloves, they also need to be peeled.

Preparing dishes

To prepare pickled garlic, you will need a saucepan, marinade will be cooked in it, glass jars, which must be checked for damage, lids and a seaming machine. Jars must be sterilized, dishes and lids must be clean.

How long does garlic marinate? The process of pickling a vegetable takes a little time 1-2 hours. The methods are different, but in most of them you can use ready-made garlic in a couple of months.

Important! For pickling garlic, it is best to choose small jars. Optimally - 0.5 liters. They are convenient to store and such a portion can be quickly consumed.

Headed garlic has a rich flavor and eliminates the hassle of peeling each clove before jarring. Of course, you still have to clean the slices, but immediately before use.

For cooking you will need:

• A kilogram of uncut garlic;
• Two liters of clean water;
• Allspice at the rate of 5 pcs. to the bank;
• Hot peppers in small pods, one piece per jar;
• Beets - 1 piece;
• Salt - 50 gr;
• Sugar - 120 gr;
• Whole cloves - 4 pcs;
• Dried dill inflorescences - 1 pc. to the bank;
• Mustard seeds - 2 tsp;
• Vinegar - 100 ml.

Cooking:

1. Put in each jar, alternating ingredients, dill, garlic, beets, cut into thin circles, bitter and allspice;
2. Marinade, consisting of salt and sugar mixed in water with the addition of cloves and mustard, bring to a boil. Remove the composition from the stove and pour vinegar into it;
3. Pour the brine into filled jars, then put them in a large saucepan for ten minutes to sterilize;
4. Banks roll up, put on a horizontal surface upside down.

Ingredients:

• A kilogram of ripe, but not very soft plums;
• Divided into cloves - 0.5 kg;
• Water - 1.5 l;
• Salt - 2 tbsp;
• Sugar - 2 tbsp;
• Vinegar 9% - 50 ml;
• Mustard seeds - 1 tsp;
• Cloves, cardamom, bay leaf and allspice to taste.

How to cook:

1. Peel the garlic, wash the plums, get rid of the seeds.
2. Insert one clove into each plum.
3. Place plums at the bottom of the jars, sprinkle with crushed spices.
4. Boil the marinade from all ingredients except vinegar for five minutes. Add it last and bring the mixture back to a boil.
5. Remove from heat, pour hot plum brine over.
6. After the jar, put in a large saucepan and sterilize.
7. Roll up lids.

You can marinate garlic with cloves for the winter with the addition of pomegranate. You need to take:

• Half a kilogram of garlic with small cloves;
• Ripe pomegranate with thin skin - 1 pc;
• Apple or wine vinegar - 100 gr;
• Water - 300 ml;
• Salt - 15 gr;
• Sugar - 30 gr.

What to do:

1. Peel the garlic cloves, disassemble the pomegranate into seeds.
2. Sterilize jars.
3. Lay the garlic and pomegranate in layers.
4. Boil for three minutes all the ingredients for the marinade, except for vinegar, add it after removing the mixture from heat.
5. Pour the garlic with the resulting solution, tighten the lids.

Pickling garlic: the easiest way

This option is suitable if you need to prepare a snack for one or two times and does not involve long-term storage.

Ingredients:

• Garlic - 1 kg;
• Sugar - 5 tbsp;
• Salt - 2 tbsp;
• Water - 1 l;
• Table vinegar 9% - 100 g

Cooking:

1. Peel the garlic in such a way that the bottom layer of the husk is preserved. This will prevent the teeth from falling apart.
2. Blanch the prepared garlic in boiling water for 2-3 minutes. After taking out, rinse with cold water and put in jars.
3. To prepare the brine in boiling water, you need to pour sugar and salt, mix the solution. Remove the saucepan from the stove, pour in the vinegar and pour the garlic in jars over it, you can add spices if you wish.
4. The resulting product must be completely cooled at room temperature after which it should be placed in the refrigerator for three days.

Without sterilization

It is quite acceptable not to sterilize jars when harvesting garlic, as it contains a large amount of antibacterial substances. To prepare the marinade, you will need the following ingredients:

• Acetic essence 70% - 3 tablespoons;
• Salt - 2 tbsp;
• Sugar - 1.5 tbsp:
• Water - 1 l;
• Allspice and black hot pepper, bay leaf, cloves, cinnamon - to taste.

Cooking:

1. Spread the spices at the bottom of half a liter jars;
2. Disassemble the peeled garlic into slices, place in jars;
3. Prepare a marinade from all ingredients except vinegar, pour garlic over it and let stand for ten minutes;
4. Pour the marinade from the cans back into the pot in which it was cooked and boil. Add vinegar. Pour over the garlic, roll up the lids. Put the jars on a horizontal surface on the lids, wrap with a warm cloth and leave in this form until completely cooled.

without vinegar

For cooking you will need:

• Garlic - 4 large heads;
• Liquid honey (preferably buckwheat) - 2 tbsp;
• Juice of one large lemon - about 70 ml;
• Half a glass of sour cream 15%;
• Salt and pepper to taste.

Cooking:

1. Place the peeled garlic cloves in boiling water for a few seconds or put them on a sieve and scald on top;
2. Prepare a mixture of honey, lemon juice and sour cream, salt and pepper;
3. Pour the resulting composition into a refractory dish, add garlic there. On low heat, bring to a boil and cook for three minutes;
4. Arrange the resulting composition in sterilized jars and roll up the lids.

Cold-pickled garlic can be closed under polyethylene lids.

Remove the top skin from the vegetable. In a separate saucepan, mix half a liter of water, 4 tbsp. sugar, 10 clove buds, 7 black peppercorns and salt. Boil the mixture, remove from heat and add 3 tbsp. vinegar. Place the garlic tightly in jars and pour over the mixture. Close with plastic lids, cool and put in the refrigerator.

1. Blanch the arrows in boiling water for two minutes.
2. From 1 liter of water, 3 tbsp. sugar and salt to prepare the marinade. Add a couple of cloves and allspice, boil, add vinegar at the end.
3. Arrange the arrows in sterilized jars, pour the resulting brine, cool and move to a cool dark place.

Young shooters with a freshly pecked bud are suitable for pickling.

Video recipe

Marinated garlic - great way crop conservation. A vegetable prepared according to various recipes will support the body with useful substances throughout the winter and will become an original component of the daily diet.

Garlic is a product that must be included in the human diet, if there are no contraindications, as this vegetable helps against microbes and viruses. It keeps well fresh, and you can prepare it for future use as a snack. And how to pickle garlic with cloves for the winter, many cooks know. Let's consider this question as well. First of all, it should be noted that this antimicrobial vegetable can be added to salads, meat and many other dishes. Its aroma does not differ from the fresh product, but it has a milder taste without bitterness and a pungent odor.

Cooking principles

You can make it delicious for the winter in various forms: whole or with cloves, with beets or onion peel, with the addition of various marinades, and so on. The choice is always up to the chef. But whatever recipe he chooses, garlic must be chosen juicy and intact. Trimming teeth is not recommended, as the workpiece will turn out tasteless. Vinegar and salt must be put in the marinade, jars and lids are pre-treated with boiling water or soda.

To preserve garlic for the winter, the recipes of which are quite simple, it is pre-soaked for two hours in water. After that, the husk will become soft, and the garlic will be easy to peel. It is recommended to take jars of small volume, since the snack is spicy, it is not eaten in large quantities. Pickled cloves cook faster than garlic heads. It is best to use a vegetable grown in the beds, an imported product darkens when canned. Some do not know how to pickle garlic with cloves for the winter (we will consider the recipes below) to make it pink, so they use beets in cooking. But you can replace some of the water in the brine with beetroot juice. At the same time, the more juice there is, the brighter and richer the vegetable will turn out.

Classic pickled garlic recipe

Ingredients: two kilograms of garlic cloves, one liter of water, two cloves, two tablespoons of table sugar, part of horseradish root, three hundred grams of vinegar, one hot pepper pod.

Cooking:

Before you pickle garlic at home, you need to pour water into the dishes and put to a boil. When it boils, put all the spices and boil for several minutes, after which vinegar is poured in. The dishes are set aside to cool to a temperature of forty degrees Celsius. In the meantime, vegetables are dipped in boiling water, which can be taken from a kettle or pre-cooked. Garlic is peeled, put in a bowl. Pour in cooled brine and roll up. It should be noted that after a while the vegetables will begin to acquire a green tint. This process is normal. It just needs to stand in the marinade for one month to marinate well.

Pickled garlic with honey

Many cooks know so that it has a distinctive taste. To do this, use a special filling with the addition of apple cider vinegar and honey. At the same time, they take as much garlic as will fit in the container.

Ingredients: garlic, how much will go in, one tablespoon of honey, one liter of water, two and a half tablespoons of sugar, one and a half tablespoons of salt, one hundred grams of apple cider vinegar, allspice and coriander.

Cooking:

Before, it is necessary to clean it in the manner described above. Then the teeth are laid out in jars (half a liter). One liter of marinade is enough for about five cans. Next, spices are added to the jars. Boil water, put honey and sugar in it, and after one minute add apple cider vinegar. Garlic is poured with marinade, rolled up and left for one month, after which the workpiece can be tasted. Such preservation is stored at room temperature.

Garlic marinated with beets

For those who do not know how to pickle garlic on zimus with beets, it must be said that the appetizer is quite spicy. At the same time, a dressing is first prepared from the beets, from which the marinade will be cooked.

Ingredients: half a kilogram of vinaigrette beets, one kilogram of garlic, one hundred grams of acetic acid, fifty grams of salt, fifty grams of sugar, three hundred grams of boiled water.

Cooking:

Starts getting ready pickled garlic (recipe with cloves for the winter) from the fact that the beets are cleaned and grated, crushed so that the juice stands out, add water. This mass is set aside for twenty minutes. Then the juice is filtered, boiled, all spices and vinegar are added. Remove the husk from the garlic. Divide it into teeth, put in boiling water and boil for three minutes, then immediately pour over cold water so that the vegetable cools quickly. The teeth are placed in jars and poured with hot beetroot marinade, rolled up and left to cool, wrapped in a blanket. The next day, the preservation is transferred to a cold place.

Pickled garlic for the winter with cloves: a quick way

Ingredients: young garlic cloves, one liter of water, fifty grams of sugar and salt, one hundred grams of vinegar.

Cooking:

Dry garlic is peeled and divided into slices, scalded with boiling water and cooled. The teeth are laid out on pre-prepared banks. Next, a brine is prepared from water, sugar and salt. He is boiled. Add vinegar at the end and remove from the stove. Banks are poured with brine one and a half centimeters below the neck, covered with lids and sterilized for five minutes, after which they are rolled up.

Garlic in bay leaf marinade

Ingredients: one kilogram of garlic cloves, three glasses of water, one glass of sugar, one tablespoon of table salt, five peppercorns and the same number of bay leaves, two hundred grams of vinegar.

Cooking:

Before, these teeth are poured with hot water and left to infuse for one day. After the lapse of time, the jars are sterilized, garlic is laid out in them and poured with marinade, which is prepared according to the recipe indicated above. The vegetables are rolled up and left to cool.

Garlic cloves in grape juice

This recipe is quite unusual, the vegetables turn out to be an interesting taste.

Ingredients: two kilograms of garlic cloves. Marinade: five hundred grams of red grape juice, three hundred grams of vinegar, three hundred grams of sugar, four tablespoons of tea salt, ten bay leaves, sixteen peppercorns.

Cooking:

Before that, you need to pour it with boiling water and set aside for five minutes, then rinse with water. Garlic is placed in jars. A marinade is prepared from all the necessary components, vegetables are poured over it, rolled up and set aside to cool, and then transferred to a cold place.

Garlic pickled without vinegar

Ingredients: eight cloves of garlic, four tablespoons of honey, one hundred and forty grams of lemon juice, one tablespoon of sour cream, salt and spices.

Cooking:

The teeth are pre-prepared in a manner known to us. Estimates, honey and juice are mixed, spices are added. This mass is transferred to a saucepan. Garlic cloves are added and boiled, then boiled for about three minutes. Then the vegetables, along with the brine, are poured into jars and rolled up. The cooled preservation is placed in a cool place. You can try such a vegetable in two days, you do not need to wait until it is infused. This appetizer goes well with potatoes, stewed vegetables.

Garlic marinated in onion skins

Ingredients: one kilogram of garlic cloves, four large onions. Marinade: two hundred grams of water, one hundred grams of vinegar, fifty grams of sugar, twenty grams of salt, five grams of cinnamon, three parsley, three peppercorns.

Cooking:

Peel the onion and dry the husk well. Garlic cloves are processed in the same way as described above. Garlic and husks are placed in layers in prepared jars. A marinade is prepared from all of the above components, and blanks are poured into it, the jars are rolled up, cooled and folded for further storage. You can try the snack in two weeks.

Garlic marinated with hot peppers and wine

Ingredients: one kilogram of garlic cloves, two chili peppers, half a liter of white wine, half a liter of wine vinegar, three glasses of sugar, two bay leaves, one tablespoon of white pepper, a small amount of olive oil.

Cooking:

First, prepare the marinade from all the necessary ingredients, except for olive oil. It is boiled for about three minutes, turn off the stove and simmer for another five minutes. Garlic is placed in jars and poured with marinade, a little oil is added and rolled up. This recipe does not use salt. The finished product is sweet, spicy and spicy.

Korean pickled garlic

Ingredients: one kilogram of garlic, one liter of soy sauce. One glass of vinegar.

Cooking:

Both young and old garlic are suitable for this dish. First, the vegetable is prepared, it is cleaned and divided into teeth. Vegetables are placed in jars. Vinegar is diluted with water and garlic is poured over it so that it completely covers it. Banks put in a cold place for one week. Over time, the garlic is transferred to sterile jars. Soy sauce is boiled and boiled for about ten minutes. Then it is cooled and garlic is poured so that the liquid fills only half of the container. Preservation is rolled up and put in a cold place. You can try the snack after three weeks.

Pickled garlic with horseradish

All the most make it possible to get a savory snack that goes well with many dishes. According to this recipe, the garlic turns out to be very spicy, it is prepared with the addition of wine vinegar, but any other can be used.

Ingredients: two kilograms of young garlic cloves, two hundred grams of horseradish root, two chili peppers, two cloves, one liter of water, fifty grams of sugar, forty grams of salt. Four hundred grams of wine vinegar or any other.

Cooking:

The teeth are placed in a bowl and poured with hot water, left for two minutes, then the water is drained. Peppers are cut into rings, while the seeds can be left. Horseradish root is peeled and cut or grated. Peppers, garlic and horseradish, cloves are placed in prepared jars. A marinade is prepared from water and sugar, vinegar and salt. Boil it for about one minute. Hot brine is poured over jars with vegetables, rolled up and set to cool. When they have cooled, they are laid out in a cold place for fifty days, after which the workpiece can be tasted.

Garlic cloves marinated with spices

Ingredients: young garlic cloves. Marinade: two hundred grams of water, two hundred grams of vinegar, twenty grams of salt, fifty grams of sugar, four peppercorns, three bay leaves. Two spoons of tea hops-suneli.

Cooking:

First, a brine is prepared from the above components. It is boiled, boiled and cooled. Garlic cloves are scalded with salted boiling water (50 grams of salt is needed for half a liter of water), immediately dipped in cold water for half a minute. Garlic is laid out in sterile jars, marinade is poured, covered with thick paper, bandaging the necks with a tourniquet or thread. Put the container in storage in a cold place.

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

in front of you classic recipe preparing delicious food. 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 recipe pickling cloves. 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.

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!