Pickling young garlic at home recipe. Pickled garlic

Garlic is aromatic and healthy root vegetable, which is used to be used as a seasoning for food or a base for sauce. But if you try to cook pickled garlic, it will change your entire understanding of the use of root vegetables in food. This dish is perfect as a snack just with bread, ideal for storing for the winter, will become your specialty and complement to meat, fish and meat products(for example, dumplings). You can use cloves, whole heads and even arrows during cooking.

Garlic is a fragrant and healthy root vegetable.

This is the simplest and quick recipe marinating. This appetizer will be a wonderful table decoration, a favorite family treat, and will convince you that pickling garlic at home is a pleasure that requires absolutely no effort.

For pickling, it is better to use a young, but already ripe root vegetable. Required Products:

• Garlic – 0.5 kg;
• Water – 1 liter;
• Salt – 1 teaspoon;
• 6% percent vinegar– 0.2 liters.

Cooking steps:

1. Jars are sterilized. You can sterilize by steam, you can simply wash thoroughly with soda or laundry soap. We also soak the lids in boiling water.
2. The root crop is cleaned. You need to remove the top husk, but leave a layer or two so that the cloves stick to the base; whole heads of the root crop are placed in jars. Greens are also cut. You can leave a few centimeters of “hemp” for beauty, but no more.
3. Garlic is placed in sterilized jars and poured with boiling water.
4. Salt and vinegar are added.
5. Now it's time to close the appetizer.
6. After all the jars are rolled up, shake the contents a little so that the salt is completely dissolved in the water.
7. We put the finished preservation in a dark and cold room (basement) for 3-4 months.
8. The preparations for the winter are ready.

Hello, dear lovers of not only tasty, but also healthy food!
Garlic has only two drawbacks. Firstly, the aroma that remains after tasting. Secondly, this “harmful” (in a figurative sense, of course) vegetable does not want to be stored until spring, especially in a city apartment. But both of these problems are easily solved by marinating. You can choose even the simplest recipe, figure out how to pickle garlic at home, and the job is done: the cloves or heads will be peacefully stored in jars, almost without losing their benefits, but their “amber” will be somewhat reduced. Haven't you tried this snack yet? Then I'm coming to you!

Classic recipe for winter preparation of pickled garlic cloves

• 2 kilograms of garlic (weigh in heads),
• 1 liter and 100 ml of water,
• 2 large (tablespoons) sugar,
• 300 g vinegar (regular, 9%)
• 1 pod of hot pepper,
• 2 cloves,
• 2 thin horseradish roots (you can also take leaves).

Here's how to pickle garlic for the winter with whole cloves:

1. Bring water to a boil, add sugar and spices. Turn off the stove, pour in vinegar. Allow the marinade to cool to an intensely warm temperature.
2. Meanwhile, peel the garlic. To make your own work easier, you can pour boiling water over the heads directly from the kettle. After 3 minutes, drain the water. The peel will come off very easily.
3. Place the garlic cloves in a container (a jar works well, even with a rubber lid - if you dip it in boiling water, it will become a reliable shield against microbes), pour in the marinade. Store in a cool place. Open in about a month, not earlier, so that the marinating process is completed.

NB! By the way, vegetables in jars may turn a little green. If you see this, don’t worry - as Mrs. Malysheva liked to say, “this is the norm”!

Instant recipe with beets

This is a pretty fiddly recipe, but you don't have to wait a month. And the seaming turns out to be very beautiful - you can even display it in the pantry, or even take it to your mother-in-law as a treat. This way garlic cloves can be pickled for the winter; they turn out to be quite spicy... But still weaker than fresh ones.

• 1 kg of teeth,
• 0.5 kg fresh beets,
• 100 ml vinegar,
• 50 g each of sugar and salt,
• 300 ml water (boiled).

Everything is done like this...

1. Grate the beets and add a glass of water. After 20 minutes, squeeze out the water and juice using a sieve and a weight or gauze. Bring to a boil, add all marinade ingredients, turn off heat.
2. In the meantime, the garlic must be peeled, boiled in boiling water for no longer than 3 minutes, and then poured over cold water.
3. Place the cloves in jars, pour boiling marinade over them, roll up iron lids.

NB! This preparation, like other decent homemade rolls, is cooled overnight under a “fur coat”, and the next morning it is transferred to the cellar. If you don't have it, you can keep the jars in the refrigerator.

Special, soft recipe

If you have children who taste everything, or increased stomach acidity, cook a lot spicy rolls Not recommended. How to marinate garlic at home softer, and make the recipe simple and inexpensive? That's how!

I suggest preparing 8 test heads in this way (this is the amount of garlic the marinade is designed for, which will be discussed below). If you like it, double or triple the amount!

How to make a tender marinade without vinegar?

• 4 tablespoons honey,
• juice from 2 large lemons (you should get about 140 ml),
• 1 cup sour cream (the lower its fat content, the better),
• salt - as much as you “ask for”,
• other spices - optional.

Let's prepare our appetizer:

1. Place the “naked” cloves in a sieve and pour boiling water over them.
2. Mix the marinade, gurgle the garlic here. Place the pan on the stove, and when everything comes to a boil, gently simmer for about three minutes.
3. Transfer to sterile jars and roll up metal lids. Keep refrigerated.

NB! You don’t have to bother with jars, but put the snack in a tray, or even put it on the table. The cloves are now ready to eat!

Pickled green garlic (i.e. arrows)

U a real housewife nothing is lost. Some people fry these arrows (I wrote about it, it’s very tasty), and others store them for future use.

• 1 liter of water,
• 3 large spoons of sugar and salt,
• 50 g vinegar,
• 2 cloves and peppercorns each.

Everything is done very quickly:

1. Wash the arrows. They can be chopped coarsely or finely, stuffed into a jar the full length - as you wish. So, you need to blanch them in boiling water for 2 minutes. In the meantime, sterilize glass containers, that is, jars...
2. Place the arrows in the container.
3. Boil the marinade (mixing everything except vinegar). Pour into jars. Pour vinegar on top.
4. Roll everything up with iron lids. When the container has cooled down, take it to a cool place for storage.

NB! This is one of the most “long-lasting” blanks. It should take at least 2 months to marinate. You shouldn't open the jars earlier - the arrows won't be ready yet.

Garlic heads for the winter

Don't have time to bother cleaning stubborn teeth? And it's not necessary! You will do this later, when you treat yourself to this preparation. Moreover, pickling garlic heads for the winter is as easy as cucumbers or tomatoes... Even easier!

• 2 kg heads (uncleaned),
• 1 glass (i.e. 250 ml) 9% vinegar,
• 7 large spoons of salt,
• 1 large spoon of sugar,
• 1.5 liters of water.

The work will take three stages:

1. Stir all the salt in cold water. Add garlic here, cover the pan with a cotton towel. Forget it in the pantry (it is important that it is dark) for 7 days.
2. Prepare a marinade from the products listed above. You can add pepper, dried rosemary... In general, at this stage all possibilities for culinary imagination are open.
3. Rinse the salted garlic a little. Place in jars, pour over this marinade, return this container to a dark place. Three weeks later, the snack is ready.

NB! It is important to properly prepare the garlic before marinating. The outer shells should be removed from each head, but not completely, and in no case should the central core be broken off. Then the heads will turn out to be solid and beautiful, just like on the market.

Preparation in Korean

• 1 kg garlic,
• liter of soy sauce (or 4 full glasses),
• a glass of vinegar 9%.

This one is foreign, but definitely worth attention The method is quite original:

1. Place the vegetables in jars. In this recipe, it does not matter what kind of garlic will be pickled - peeled or “headed”.
2. Fill it with vinegar. Top up boiled water so that it covers all the cloves (heads). Cover with lids, but not completely.
3. Forget about him for a week. The main thing is to put it in a cool, dark place.
4. Drain off the vinegar. Transfer the garlic into sterile jars.
5. Boil the soy sauce for 10 minutes. Fill it up to the middle of the jars.
6. Screw on the jars with iron lids.
7. Keep them refrigerated for three weeks. After this, you can try the snack.

Recipe in Armenian

In the end I offer the most long lasting recipe. But, if you believe the reviews on culinary sites, it’s the most successful! So if you have enough time and patience, try it - you won’t regret it!

• 1 liter of water,
• 45 g each of sugar and salt,
• 100 g vinegar (better than wine vinegar; if you don’t have it, take regular 6% vinegar),
• black and allspice(4 and 8 peas respectively),
• 2 cloves,
• several walnut membranes,
• white grape juice.

Are you intrigued? Here's how this delicacy is prepared:

1. Place the heads in a bowl. Fill with water (not boiled, cold), throwing a towel on top. Leave to soak for a day.
2. Tear off the outer husk without breaking the heads. Rinse three times.
3. Place vegetables in jars. Fill to the top with brine (45 g of salt per 1 liter of cold water). Keep them like this for exactly three weeks, pouring out the brine every day and adding fresh brine.
4. Boil the marinade and let it cool.
5. Drain the brine one last time and fill the jars with marinade. Instead of a lid, throw a towel on top. Holding time at room temperature- 15 days.
6. Now the marinade needs to be drained (but not poured out!), replacing grape juice. Refrigerate the container for a week.
7. Pour out the juice and return the marinade to the jars. The last “jerk” is 5 days of infusion. And everything is finally ready!

NB! It is very important: before such marinating, the garlic must be thoroughly dried. If you just dug it up, place the carcasses in a quiet place and let them dry for at least 15 days.

Pickled garlic
There are several ways to pickle garlic.
Some general tips:

1. Before cooking, it is better to soak the garlic heads in cold water for two hours. Then the cloves will not darken during further cooking and will be much easier to clean.
2. It is better to use small jars with a volume of 300-500 ml.
3. Peeled slices marinate faster. Plus they are much more convenient to eat.

A quick method with hot marinade.

The garlic will be ready in two to three days.

1. Place spices and herbs in the jar according to availability. Cloves, bay leaves, allspice, coriander and mustard seeds, dill, and parsley work well.
2. Peel the garlic and put it in a jar.
3. For a half-liter jar, add a teaspoon of sugar and a teaspoon of coarse salt. If you use a small one, take a smaller one. It is advisable to use non-iodized salt.
4. Fill the jar with garlic with boiling water and add two tablespoons of vinegar, close the lid.
5. When it cools down, put it in the refrigerator for three days. Although I usually eat it earlier.
6. If you want to roll garlic for the winter according to this recipe, cover the jars with sterilized lids and place them in a saucepan for sterilization. Water should cover the jars 2/3 of their height. Bring to a boil over moderate heat, simmer for 10 minutes and roll up.

Garlic for the winter with honey

Garlic with honey

1. Peel the garlic and soak in cold water for two hours.
2. Place cloves, allspice, and coriander at the bottom of the jar. On top are garlic cloves.
3. To prepare the marinade, boil 1 liter of water, add 2 tablespoons of sugar, 1.5 tablespoons of salt, 1 tablespoon of honey, 100 ml apple cider vinegar 6% (if you use the usual 9%, its amount must be reduced). This amount of marinade is designed for approximately five half-liter jars.
4. Fill the jars with garlic with boiling marinade and roll up.

Pickled garlic with beets

Pickled garlic with beets

• 0.5 kg garlic
• 1 small beet
• Water 0.5 liters
• Salt 1 tablespoon
• Sugar 1 tablespoon
• Vinegar 50 ml
• Allspice
• Bay leaf
• Parsley or dill

Recipe

1. Peel the beets and cut them into thin slices or strips.
2. We clean the heads of garlic from the top layer of husk.
3. Place in a pan of boiling water for two to three minutes.
4. Take it out and rinse with cold water.
5. Place spices and herbs at the bottom of the jar.
6. Lay out garlic and beets in layers.
7. Prepare the marinade. Boil water with salt and sugar, add vinegar.
8. Pour the boiling marinade over the garlic.
9. We send it to a cool place for several days.

Sometimes, despite all the tricks, the garlic turns blue. I don't know exactly what this is connected with. Or a temperature difference or a method of growing garlic (without chemicals). Therefore, I advise you to use for pickling those grown in your own garden or in our area. Polish won't work.
If there are red tomatoes left that are unsuitable for seaming, cook them moderately spicy in a sweet and sour marinade.

Omelet roll with cheese

snack roll of omelet with cheese

Bruschetta with avocado

bruschetta with avocado

Omelet in bell pepper

omelette in bell pepper rings

Eggs stuffed with melted cheese

Eggs stuffed with melted cheese and garlic

Not every family makes pickled garlic for the winter. But despite this, the snack turns out tasty and healthy. Pairs especially well with meat dishes, borscht or jellied meat. Prepared in whole or slices with herbs and spices. The finished dish is not as caustic as a fresh, hot ingredient.

Simple recipe

This cooking option is widely used by the French. Garlic cloves marinated in an oil solution with Provencal herbs — exquisite delicacy, suitable for assorted cheeses, fish and meat.

Products:

• garlic - 1.2 kg;
• bay leaf - 13 leaves;
• olive oil - 500 ml;
• chili - 5 pcs.;
• clean water - 1.5 cups;
• mixture of Provencal aromatic herbs - 70 g;
• table vinegar - 170 ml;
• granulated sugar - 45 g;
• pickling salt - 45 g.

1. Divide the garlic into cloves. Separate each of them from the husk. Prepare in advance glass jars capacity 300-500 ml.
2. Place equal amounts of bay leaf and chopped hot pepper into slices at the bottom of each of them. Fill the container tightly with slices. Pour boiling water over it and cover with a sterile lid. Leave in this state for a quarter of an hour. Drain the liquid.
3. Combine oil and water in a saucepan, aromatic herbs, add salt and sugar. Mix thoroughly, after boiling, cook for 2-3 minutes.
4. Pour the marinade, add 2 tablespoons of acid to each container. Seal tightly and turn over. Cover with a terry towel and leave as is until completely cooled.
5. Put it in the cellar, and after 21 days you can open the garlic pickled with cloves for the winter without sterilization and try it.

With honey

The appetizer turns out original and flavorful. Honey complements beneficial features garlic Perfect with baked meat in one piece.

Products:

• garlic - 2.5 kg;
• cloves - 12 inflorescences;
• laurel - 12 leaves;
• black peppercorns - 20 g;
• coriander fruits - 3 pcs.;
• granulated sugar- 2 tbsp;
• natural honey - 30 g;
• filtered liquid for marinade - 1.1 l;
• table vinegar - 70 ml;
• coarse salt - 30 g.

We work as follows:

1. Peel off the main ingredient, leaving 1 thin layer. Otherwise hot pickle will change the color of the product, and not in better side.
2. Place in a plastic bowl and cover with ice water. Leave in this form for 2 hours to remove bitterness from the product. Then strain and pour boiling water over it. Leave for 30 minutes.
3. Filter and place the slices into 3 half-liter glass jars. Add spices in equal proportions to each container.
4. Pour the required amount of liquid into a saucepan, add salt, honey, sugar. After boiling, cook the brine until the added ingredients are completely dissolved.
5. Remove from the stove and pour in the acid in a thin stream. Mix and pour into jars. Roll up, turn over, wrap in a warm blanket and leave for 24 hours. Store in the cellar.

Preparation in beet juice

The recipe for pickling garlic at home involves using bright vegetable beets. The preparation turns out tasty, aromatic and beautiful. There's no shame in submitting her festive table.

Products:

• peeled garlic cloves - 550 g;
• beets - 250 g;
• filtered water - 500 ml;
• laurel - 1 leaf;
• cloves - 1 inflorescence;
• salt - 1 tbsp;
• granulated sugar - 1 tbsp;
• black peppercorns - 3 pcs.;
• vinegar 9% - 1.5 tbsp.

1. Sort through the garlic cloves, removing spoiled ones if necessary. Cut off the attachment point of the rhizome. Place in a colander and rinse thoroughly with water. Distribute evenly on a clean towel and dry.
2. Wash and sterilize the container in which the product will be preserved. Place the slices tightly.
3. Peel the beets, rinse and chop them on a fine grater into a saucepan. Fill with filtered water and drain.
4. Ready beet juice mix with sugar, salt, laurel leaves, pepper and cloves. Place on the stove and boil. The main thing is that all the bulk ingredients have time to dissolve.
5. Add acid to the jar, pour hot aromatic brine, cover. Leave to sterilize for 15 minutes after boiling. Carefully remove the containers, roll them up, turn them over, wrap them and leave them on the table until they cool completely. Store the snack in a cold cellar.

Blank "Original"

The recipe for pickled garlic with whole heads for the winter is simple to prepare. The taste of the dish is unusual and spicy.

Products:

• filtered water - 700 ml;
• table vinegar - 40 ml;
• pickling salt - 1.5 tbsp;
• garlic - 1.2 kg.

We work in the following order:

1. Peel the heads and remove the rhizome. Place in a plastic bowl and pour boiling water over it, cover and leave for 30 minutes. Strain through a sieve, rinse with cooled liquid.
2. At the bottom of each sterile jar you can put dill umbrellas, black peppercorns and a clove inflorescence. Spread the garlic tightly. Cover and set aside.
3. Pour water into a saucepan, combine with salt, bring to a boil. Add vinegar and heat for 1-2 minutes. Cool. Fill with marinade. Cover with a nylon lid and leave on the kitchen counter for 14 days.
4. During this time, you need to regularly add marinade to the garlic. It is important to remember that for 500 ml clean water you need to add two teaspoons of salt and the same amount of acid.
5. The heads are completely salted, close with a screw lid, and put in the refrigerator.

Canned garlic for the winter it turns out with two flavors: marinated and at the same time salty. It can be used not only to complement main courses, but also as an ingredient in salad, which acquires an unusual piquant and original taste.

Appetizer of green garlic arrows

Arrows and leaves are considered no less useful young garlic. They help strengthen immune system, actively fight atherosclerosis, reduce high arterial pressure. Basically, many gardeners simply throw them away as unnecessary. Therefore, we suggest considering a quick recipe on how to pickle green garlic at home.

Products:

• garlic arrows;
• water for marinade - 1.2 l;
• rock salt - 60 g;
• granulated sugar - 70 g;
• table vinegar - 0.5 cups.

1. Wash the leaves and arrows, cut into pieces 5-8 cm long for easy placement in jars. Place in a fine-mesh sieve and lower it into boiling water for a couple of minutes. Rinse the blanched ingredient with cooled liquid.
2. Bring water to a boil in a separate pan, add salt and sugar. Cook until the ingredients are completely dissolved. Remove from heat and add acid.
3. Place the prepared garlic leaves and arrows into jars. This needs to be done tightly; the less air gets inside, the better.
4. Pour over the prepared marinade, leaving 1.5 cm. Cover and sterilize for 5 minutes. Roll up, turn over and cool. Pickled garlic for the winter in jars delicious recipe, may be stored in kitchen cabinet or cold place.

In soy sauce

The preservation turns out to be piquant and unusual in taste. Do you want to surprise and please your family? Garlic cloves marinated in soy sauce are the right solution.

Products:

• table vinegar - 500 ml;
• garlic - 1.3 kg;
• soy sauce - 1.2 l.

The algorithm is like this:

1. Divide the main ingredient into slices. Remove the husks and roots, if any. There is no need to completely clean it. Rinse thoroughly under water, place on a dry towel and dry.
2. Place the processed cloves in enamel pan, pour vinegar. Cover with a clean cloth and leave in a cool place for 7 days.
3. Expand ready-made vegetable in sterile jars. Pour soy sauce into a saucepan, bring to a boil and cook for 10 minutes. Pour the cloves up to the very neck of the jar. Seal, turn over and leave to cool on the counter at room temperature.

Store in a cool place. After 21 days, the garlic will be ready for use.

Snack with grape juice

Bright aroma fresh grapes will add to the dish unusual taste. Let's look at a recipe for pickling garlic at home.

Products:

• garlic cloves - 1.9 kg;
• natural juice red grapes - 550 ml;
• table vinegar - 0.3 l;
• granulated sugar - 300 g;
• pickling salt - 80 g;
• laurel - 9 leaves;
• black peppercorns - 18 pcs.

Peel the garlic and cut off the root attachment point. Place in a plastic container, pour boiling water over it, cover and leave for 5 minutes. Strain through a sieve, rinse with cool liquid. Pack tightly into sterile jars.

Freshly squeezed juice from grape berries pour into a saucepan, add salt and sugar, spices. After boiling, cook for 5-10 minutes so that the seasonings impart their taste and aroma to the pouring. Remove from heat, add acid.

Pour hot marinade over the contents and roll up. Turn over, after wrapping it in a warm blanket.

With ginger and dry thyme

It is easy and simple to prepare, as it does not require additional heating. Even a beginner can cope with the task of pickling garlic. Combination herbs helps saturate the product bright aroma. May be used as independent dish, and as an addition to salad, meat or fish. Taste finished product It turns out sweet and sour and moderately spicy.

Products:

• garlic - 800 g;
• sugar - 100 g;
• dill umbrellas;
• vinegar 6% - 140 ml;
• parsley - 150 g;
• salt - 80 g;
• laurel - 4 leaves;
• ginger - 1.5 tsp;
• clean filtered water for marinade - 2 l;
• black peppercorns - 8 pcs.;
• thyme - 10 g.

Separate the garlic heads into cloves and peel, place in a sieve and rinse well. Pour boiling water over the prepared vegetable.

Distribute into sterile jars. Pour the marinade liquid into a saucepan, add bay leaves, spices, finely chopped ginger root, add salt and sugar. Boil after boiling for 8 minutes. Remove from heat, pour out acid, stir.

Pour the finished marinade into a container with garlic. Seal tightly, turn over, wrap and leave until completely cooled.

Garlic marinated in white wine

Be surprised that in this option no cooking required, no salt required. No ingredient ready dish gets sweet and sour with a slight spice. We'll tell you how to pickle garlic cloves for the winter.

Products:

• chili - 25 g;
• wine vinegar - 550 ml;
• garlic - 1.2 kg;
• white wine - 550 ml;
• granulated sugar - 90 g;
• laurel - 2 pcs.;
• white pepper peas - 20 g;
• olive oil - 30-50 ml.

Procedure:

1. Peel the garlic and red hot pepper and rinse. Place in sterile jars and cover.
2. Pour wine, vinegar into a separate pan, add sugar, add bay leaves and peppercorns. Place on the stove, after boiling, cook on low heat for 8 minutes.
3. Ready, hot marinade add to the container with garlic, leaving 1.5 cm in height. Then pour 0.5 tbsp into each container. oils Cover and cool on the counter.

Hot assortment

Small heads onions poorly stored. Therefore, we suggest preparing it with cloves of garlic and red hot pepper. The appetizer turns out to be spicy, tasty, aromatic.

Products:

• onion - 500 g;
• garlic - 500 g;
• water - 1 l;
• vinegar 6% - 1 l;
• chili - 30 g;
• pickling salt - 45 g;
• bay leaf - 2 leaves;
• cloves - 2 inflorescences;
• black peppercorns - 4 pcs.

Further actions:

1. Peel the onion and garlic, cut off the bottom. Layer the ingredients into sterile jars. Depending on taste preferences, the number of components can be reduced or increased. For example, preserve more onions than garlic.
2. Dissolve a little salt in chilled water. Pour into jars, cover and leave for 2 hours. Drain the salty solution, add bay leaves and spices to each container.
3. In conclusion - a pod hot pepper. If you don't love savory snacks, then the product can be chopped into rings and distributed into all the jars little by little.
4. Pour the required amount of liquid into the pan, add salt. After boiling, cook for 3 minutes. Remove from heat, combine brine with acid.
5. Pour the finished marinade into jars, seal tightly and turn over. Store in the refrigerator or cellar. You cannot drink the brine, as it turns out to be very spicy.

As you can see, there are many recipes for canning garlic for the winter. Not only slices are used, but also leaves and arrows. And if you combine them in one jar and add a few spices, then the result will be not only aromatic, but also beautiful in appearance. appearance snack. No feast would be complete without a bright and fiery salad.

Pickled garlic belongs to savory snacks. Often the heads or teeth are pickled for the winter. This is not surprising, since the seasoning retains its aroma, but loses its strong taste. It is precisely for this last quality that many people do not like garlic. Everything remains in the marinated appetizer useful elements. It can be served with meat, fish, stewed vegetables. There is a basic technology for preparing the filling, but many housewives have come up with own variations with beets, peppers, herbs.

Features of preparing pickled garlic

1. Depending on the size of the jars and the final result, the garlic is pickled in peeled or unpeeled form. The packaging option also varies; some roll whole heads into containers, others prefer to marinate the appetizer with teeth. This aspect does not exclude cleaning; the top layer of husk is removed, the bottom layer remains (optional).
2. When choosing garlic, give preference to young specimens if you pickle them unpeeled. If the appetizer is pickled with teeth, root vegetables of absolutely any age will do. The main thing is that all elements must remain intact.
3. Preservation is preferably carried out using small jars (0.4-0.6 l.). Not everyone loves this snack, and garlic loses its shelf life in an open jar. You should not choose containers with a volume of 1.5-3 liters.
4. To keep the garlic looking appetizing, soak the cloves or heads in ice water before preserving. Leave for 2-3 hours, then proceed to the procedure. Thanks to such actions, the snack will not turn yellow, and the husk will come off easier.

Garlic pickled with teeth

• vinegar solution(table 9%) - 110 ml.
• salt - 55 gr.
• granulated sugar - 65 gr.
• drinking water - 1-1.1 l.
• peppercorns - 12 pcs.
• dill seeds - 3 gr.
• garlic - 0.6 kg.

1. The amount of garlic in the recipe is indicated approximately, it all depends on the volume of the jars and the size of the cloves. Peel the product and separate the heads. The bottom layer of husk may not be removed if the fruits are young.
2. Rinse the teeth, place them in a colander and leave to dry. Sterilize the container, put garlic in it. Add dill (seeds), pepper and shake the dishes.
3. Pour water into a saucepan, add granulated sugar and salt. Place on the burner and wait until it boils. After boiling, cook the marinade for 3 minutes.
4. After the specified period has passed, pour vinegar into the solution and turn off the heat. Let it sit for 10 minutes and fill the jars with garlic cloves.
5. Make sure the marinade rises above the garlic, covering it. Roll up the snack with sterile lids and a special key. Turn it over, cool it, take it to the cellar. Taste after 15 days.

Garlic heads, pickled

• filtered water - 1 kg.
• table vinegar (concentration 6%) - 260 ml.
• salt - 20 gr.
• heads of garlic - 500 gr.

1. Remove the top layer of husk and leave the bottom layer. It will protect the teeth from decay, and will also give the snack a beautiful general form. Wash the vegetable and dry well.
2. Boil the container and place the raw materials in it. Add salt and vinegar. Distribute the total volume of ingredients evenly among each jar. Boil water and pour into containers.
3. Leave the garlic in this form for 5 minutes, it should be completely covered with hot liquid. Now sterilize the lids and tighten them using a kitchen wrench.
4. Shake each jar and add your favorite seasonings if desired. Let the sealed container cool upside down. Take it to the cold.

• granulated sugar - 110 gr.
• garlic (heads or teeth) - 600 gr.
• dill umbrellas - 2 pcs.
• parsley - 60 gr.
• table vinegar 6-9% - 185 ml.
• coarse salt - 90 gr.
• bay leaves- 5 pieces.
• peppercorns - 10 gr.
• ground ginger root- 10 gr.
• dried thyme - 8-10 gr.

1. Remove the top layer of peel from the garlic. Decide in what form the twist will be carried out. If garlic cloves are used, the heads must be disassembled first. The lower husk is removed at discretion.
2. Place the cloves in a bowl, pour in boiling water, and leave for 10 minutes. Dry and prepare sterile containers. Pack the finished raw materials into jars, retreating 1 cm from the edges.
3. Pour water into a saucepan and put on fire. When the first bubbling appears, add granulated sugar, bay leaves, peppercorns, dill umbrellas, salt, and thyme.
4. Cook the mixture for 3 minutes, then pour in the vinegar and add ground ginger. After 2 minutes, pour the marinade into jars and shake gently. Screw on with clean tin lids.
5. Immediately turn the container over onto its neck and leave it under the sweatshirt until it cools. Transfer to a cold room for seaming. You can seal the pickled garlic with nylon lids, in which case it will be stored in the refrigerator for no longer than 2 months.

Pickled garlic with spices

• rock salt - 55 gr.
• dining room or vinegar- 65 ml.
• dill greens - 60 gr.
• bay leaves - 8 pcs.
• clove buds - 8 pcs.
• coriander (grains) - 10 gr.
• garlic - 650 gr.
• granulated sugar - 50 gr.

1. Peel the garlic cloves and remove the spouts with a sharp knife. Fill the product with cool water, after 20 minutes remove and dry. Wash green dill, let it lie on a towel to drain the liquid.
2. If desired, the greens can be replaced with parsley, basil or other herbs. Sterilize the twist-on jars and do the same with the lids.
3. Pour into clean containers aromatic spices, finely chopped greens. Pack the garlic cloves into containers, keeping close to the edges. Divide the total volumes of salt and sugar by the number of cans. Place each part into a container.
4. Shake the containers lightly and pour in the vinegar solution in the same way. Shake the contents and immediately pour boiling water up to the neck.
5. Twist the dish, turn it over, wait until it cools down. Transfer ready-made snack in a cool place, leave to “reach”. You can start tasting after 20 days.

• water passed through a filter - 1.1 l.
• table vinegar (6-9%) - 110 ml.
• garlic - 900 gr.
• salt - 60 gr.
• granulated sugar (beetroot) - 145 gr.

1. For pickling garlic for the winter, only whole heads are used. At the same time, there is no need to separate them into teeth, otherwise the snack will turn out to be very concentrated. Remove the top layer of husk and leave the bottom layer.
2. Pour water into a saucepan and let it boil. When this happens, add the garlic inside and simmer for 3 minutes. It is important that the heads become soft, but do not turn into mush.
3. Place the scalded plants in a sieve, let cool and dry completely. To speed up the procedure, rinse the heads with cool water.
4. Wash the twist jars well, dry with towels or in the oven. Now try to compact the garlic without damaging its integrity. As many heads as possible should be packed tightly into one container.
5. Now start cooking the marinade. Add granulated sugar and salt to the remaining water. Stir, wait until the granules melt. Cook the mixture for another 3 minutes, then add vinegar, turn off the stove.
6. Now fill all the jars with garlic heads with the filling and immediately screw on the lids. Turn the containers over and let them cool in the room. Then soak for another 3 days at a temperature of 10-12 degrees. Only after this should you put it indoors for winter storage.

Pickled garlic with sour cream

• salt - 12 gr.
• high fat sour cream - 130 gr.
• black pepper (ground) - 15-20 pcs.
• lemon juice - 60 ml.
• honey - 60 gr.
• garlic heads - 170-200 gr.

1. Place all the garlic in an enamel bowl, remove the top husk. Pour boiling water over the contents, and after 2 minutes, strain the liquid. Immerse the heads in ice water and clean the teeth of all growths.
2. Cool sour cream, honey, lemon juice to the same temperature. Combine the above ingredients, add chopped pepper and salt.
3. Adjust the spiciness of the dressing based on your personal preferences, you can add a little chili powder. Now put the garlic in a saucepan, add the sauce you made to it.
4. Place the mixture on the burner and cook over low heat for 5 minutes. Make sure that the marinade does not boil. Start washing and sterilizing jars. Place the prepared snack in them and twist.
5. Give spicy seasoning stand in the kitchen until it cools completely. For better effect wrap the containers with an old blanket. When the mixture reaches desired temperature, put the garlic in the refrigerator. Taste after 3 days.

Pickled garlic in soy sauce

• table vinegar - 480 ml.
• garlic - 1 kg.
• soy sauce - 500 ml.
• drinking water - 500 ml.

1. Separate the garlic heads into teeth, without removing the skins. You need to wash and dry the raw materials. Place the snack in sterile jars right up to the rim.
2. Pour in the vinegar solution and close the container with a lid. Soak for 6 days in a dark place. After the specified period, sterilize the jars for twisting, fill them 60% with soaked garlic.
3. Mix water and soy sauce in a saucepan, put on fire, wait until it boils. After this, cook the mixture for another 10 minutes. Now pour the marinade into jars with garlic, keeping close to the neck.
4. Screw or roll up the lids and let the mixture cool. Now take it to the cold and leave it for 4 weeks. After this period, marinated in soy sauce You can try the garlic.

• granulated sugar - 35 gr.
• garlic - 600 gr.
• clean water - 0.9 l.
• greens (any) - 40-50 gr.
• seasonings (any) - 15 gr.
• beets - 200 gr.
• salt - 30 gr.
• table vinegar - 60 ml.

1. Remove the outer skin from the garlic. Pour water into the pan and wait until it boils. As soon as you notice the first bubbles, place the heads in the liquid. After 2 minutes, remove the raw materials.
2. Rinse the beets, cut off the tails, and chop into thin slices. Prepare jars (washing, sterilizing, drying). Place your favorite seasonings and herbs in the container.
3. Now start laying the garlic, alternating it with beet cloves. It is important to compact the raw materials in such a way that there are no voids left.
4. Pour water into a saucepan, add salt and granulated sugar. Wait for the mixture to boil, then simmer the mixture for another 5 minutes. Add vinegar solution, turn off the stove.
5. Pour the prepared marinade over the beets and garlic, close with tin or nylon lids. Leave the seam to steep for 12 hours, then refrigerate. After 3-4 weeks, start using it.

Pickled garlic in onion skins

• table vinegar solution - 120 ml.
• drinking water - 230 ml.
• garlic - 950 gr.
• salt - 25 gr.
• onions - 6 pcs.
• granulated sugar - 55 gr.
• peppercorns - 8 pcs.
• bay leaves - 10 pcs.
• chopped cinnamon - 3 gr.

1. Remove the skins from the bulbs and rinse the shells under the tap. Leave on a cotton towel to dry. Prepare the garlic by separating the heads and peeling the cloves.
2. Pour boiling water over the raw materials, move them to cold water. Prepare clean (sterilized) containers, add washed peels and garlic cloves.
3. Try to alternate components to give the snack beautiful view in the bank. Start cooking the marinade. To do this, pour water into a saucepan, add granulated sugar and salt.
4. Cook until the grains dissolve, pour in the vinegar, then turn off the burner. Fill the container with garlic and peels with the filling, and immediately tighten it with a key.
5. Wait for it to cool by turning the jars over. When the mixture reaches the desired temperature, refrigerate the contents. Garlic marinated in its peel is infused for 3 weeks. After this period it can be consumed.

• cloves (stars) - 4 pcs.
• chili pepper (capsicum) - 2 pcs.
• garlic - 1.8 kg.
• wine vinegar - 370 ml.
• granulated sugar - 40 gr.
• drinking water - 900 ml.
• horseradish root - 160 gr.
• salt - 35 gr.

1. Remove the skin (top) from all the garlic heads. Place the raw materials in a bowl, pour hot water. Let stand for 3 minutes, drain the liquid. Rinse the garlic with cold water.
2. Cut off the tails and separate the heads into teeth if desired. Rinse hot pepper, hold him by the tail. Chop the fruit into rings, leave the seeds (they will go into a jar with garlic).
3. Peel the horseradish root, grate it or chop it into thin slices. Prepare containers for snacks, alternately place chili, horseradish root and garlic in them (alternate layers).
4. Pour water into a saucepan and cook. Add cloves, sugar, salt. Simmer for 3 minutes, turn off the heat, pour in the vinegar solution. Fill jars with snacks with the prepared filling.
5. Leave in a warm place to infuse, then seal with lids (after about 12 hours). Now put the pickled garlic in the cellar and start eating it after 1.5 months.

If you plan to keep the pickled snack all winter, sterilize the container in advance and tin lids. Place raw materials in dry containers. In cases where the capping is carried out with nylon lids, the snack is stored only in the refrigerator.

Video: pickled garlic for the winter