Pickled garlic like at the market: recipe. Fast, tasty, simple. How to pickle garlic cloves for the winter - features, best recipes and recommendations

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

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.
It is better to use small jars with a volume of 300-500 ml.
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.

Place spices and herbs in the jar according to availability. Cloves, bay leaves, allspice, coriander and mustard seeds, dill, and parsley work well.
Peel the garlic and put it in a jar.
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.
Fill the jar with garlic with boiling water and add two tablespoons of vinegar, close the lid.
When it cools down, put it in the refrigerator for three days. Although I usually eat it earlier.
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

Peel the garlic and soak in cold water for two hours.
Place cloves, allspice, and coriander at the bottom of the jar. On top are garlic cloves.
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 of apple cider vinegar 6% (if you use regular 9%, its amount must be reduced). This amount of marinade is designed for approximately five half-liter jars.
Fill the jars with garlic with boiling marinade and roll up.

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

Peel the beets and cut them into thin slices or strips.
We clean the heads of garlic from the top layer of husk.
Place in a pan of boiling water for two to three minutes.
Take it out and rinse with cold water.
Place spices and herbs at the bottom of the jar.
Lay out garlic and beets in layers.
Prepare the marinade. Boil water with salt and sugar, add vinegar.
Pour the boiling marinade over the garlic.
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

Who doesn't love pickled garlic from various cucumber or tomato preparations? I think there won't be many such people. Delicious crispy garlic always sells with a bang! Did you know that you can pickle garlic for the winter as a separate preparation, without adding other vegetables. You can, of course, buy this yummy in the store, but it’s much more pleasant to prepare pickled garlic yourself at home. It's incredibly tasty and very healthy, and most importantly - fast! See for yourself by trying to prepare this aromatic vegetable for the winter, using the best and time-tested recipes with photos from this section of the site.

The best recipes with photos

The last notes

We offer all lovers of this plant to prepare an original, spicy homemade preparation - pickled garlic. This marinated snack tastes just like what you get at the market. It goes well with meat, fish and vegetable or mixed stew.

Not every home prepares pickled garlic for the winter, but it is an original and tasty appetizer that is good served with meat dishes, borscht, and jellied meat. You can pickle garlic either in cloves or whole heads, with various combinations of herbs and spices. In any case, it will not be as hot as fresh, but no less healthy.

How to pickle garlic

Pickled garlic will turn out tastier and more appetizing if you follow the advice of experienced chefs.

You can pickle garlic with peeled and unpeeled cloves, as well as whole heads, but this does not mean that it is not necessary to peel it. The top layer of husk is removed in any case, leaving only one layer.
If you want to pickle the fruits whole or in unpeeled slices, you need to choose young garlic. You can pickle garlic of any age with peeled cloves, as long as the cloves are even and undamaged.
To store pickled garlic for the winter, place it in sterilized jars and close them with clean, boiled lids. If you close the jar with a nylon lid, then you can only store the snack in the refrigerator.
To preserve garlic, it is better to use small jars, since this appetizer is not for everyone. It is preferable to prepare several small jars of pickled garlic for the winter, rather than one three-liter jar.
Before you start pickling garlic, you should soak it in cold water for a couple of hours. Thanks to this simple action, it will be possible to preserve its color. Otherwise, the garlic may darken and will no longer look as appetizing.

There are many recipes for making pickled garlic for the winter. If you have never tried such a snack before, it makes sense to prepare a couple of jars of garlic according to different recipes, and then compare their taste and aroma.

Pickled garlic heads: a simple recipe

garlic – 1 kg;
water – 0.4 l;
table vinegar – 0.4 l;
bay leaf – 2–3 pcs.;
granulated sugar – 100 g;
salt – 40 g;
allspice peas – 10 pcs.;
cloves – 3–4 pcs.

Cooking method:

Place cloves, peppercorns, and laurel leaves into sterilized jars. You will need 2 liter jars or 3 with a capacity of 0.65–0.75 liters. Smaller jars for pickling garlic heads will not work.
Pour boiling water over the garlic, then rinse with cold running water, remove the top layers of husk. One layer should be left so that the slices do not crumble. Cut off the roots of the garlic heads.
Place the garlic heads in the jars as tightly as possible.
Heat the water, add salt and sugar, boil for a few minutes, pour in the vinegar and remove the marinade from the heat.
Pour hot marinade over garlic. Seal the jars and wrap them up. Once completely cooled, store in a cool place away from bright light until winter.

Perhaps someone will be confused by the large amount of vinegar that is included in the marinade. The fears are unfounded: the finished snack will not be too sour. However, if you want to use less vinegar, it is better to use another recipe.

Whole garlic marinated with pepper

young garlic – 1.5 kg;
hot capsicum – 3 pcs.;
bay leaf – 3 pcs.;
water – 0.6 l;
table vinegar – 0.2 l;
salt – 20 g;
sugar – 60 g.

Cooking method:

Remove the outer layers of skin from the garlic heads, leaving only the bottom layer holding the cloves together. Cut off the remaining roots.
Sterilize three liter jars. In each, place a bay leaf and a whole hot pepper pod, which is a natural preservative. Thanks to it, you can add less vinegar, salt, and sugar to the marinade, so that the taste of the pickled garlic itself will be more pronounced.
Place the heads of garlic in the jars, filling them as tightly as possible.
Boil water, dissolving salt and sugar in it. Boil for 3 minutes and pour in vinegar.
Immediately after adding vinegar to the marinade, pour it over the garlic in the jars.
Cover the jars with metal lids or screw them tightly if using screw lids.
Turn the jars over, cover them with a winter blanket, and let them cool under it.

The pickled heads of garlic can be removed for storage in a cool room when they have cooled completely. In winter, it is better to keep them in the cellar, but you can also keep them in the pantry at a temperature slightly below room temperature.

Heads of garlic marinated with beets

garlic – 1 kg;
beets – 0.3 kg;
dill – 2 pcs.;
water – 1 l;
salt – 40 g;
sugar – 40 g;
table vinegar – 100 ml;
black peppercorns – 7 pcs.;
cloves – 5 pcs.

Cooking method:

Carefully peel the top layer of husk from the garlic heads and rinse under running water.
Boil water and add the heads of garlic, blanch for two minutes.
Place the garlic in cold water and let cool.
Place the garlic heads in a colander to drain.
Wash, peel and dry the beets with a paper towel. Cut it into pieces about one centimeter wide, twice or three times as long.
Sterilize the jars, put dill and spices on the bottom of each jar, arrange garlic and pieces of beets in the jars.
Cook the marinade from a liter of water, two tablespoons of salt and the same amount of granulated sugar.
Pour vinegar into the boiling marinade, stir, remove from heat.
Pour the marinade into jars, wait until their contents cool slightly (about a quarter of an hour), close tightly. You can use either a metal or polyethylene lid, depending on the conditions under which the workpiece will be stored.
Leave the jar at room temperature in a dark place for two weeks. During this time, the marinade will have time to become cloudy and lighten. After this, the canned food should be stored in a cool room. They should be stored at a temperature no higher than 16 degrees, and if they are closed with a plastic lid, in the refrigerator.

Heads of garlic marinated with beets acquire a beautiful color.

Garlic pickled with cloves: a simple recipe

garlic – 1 kg;
water – approximately 0.5–0.7 l;
salt – 40 g;
sugar – 40 g;
bay leaf – 2 pcs.;
dill seeds – 5 g;
black peppercorns – 5–6 pcs.;
allspice peas – 5–6 pcs.;
table vinegar – 60 ml.

Cooking method:

Peel the garlic. Soak the garlic cloves for half an hour in cool water, drain in a colander, and let the water drain.
Sterilize several small jars.
Spread dill seeds and peppercorns over them.
Place garlic cloves in jars.
Boil water and pour garlic into it.
After 20 minutes, pour the water from the cans into the pan.
Place bay leaves in it, add the amount of salt and sugar indicated in the recipe, bring to a boil and boil for a minute.
Pour vinegar into the marinade, stir, turn off the heat.
Pour the hot marinade over the garlic and immediately seal with metal lids.
Let cool under something warm, after turning the jars upside down.

Garlic marinated according to this recipe can be used as an independent snack and as one of the ingredients for preparing sauces and soup dressings.

Garlic cloves marinated with pepper

garlic – 0.5 kg;
chili pepper - 2-3 small pods;
allspice peas – 10–12 pcs.;
black currant leaves – 3–4 pcs.;
salt – 20 g;
sugar – 40 g;
table vinegar – 60 ml;
water – 0.5 l.

Cooking method:

Disassemble the garlic heads into cloves, remove the husks from them, cut off the thickening. Throw away rotten and damaged cloves, wash good ones.
Wash the pepper pods and dry them.
Wash 2–3 0.25–0.35 liter jars with soda. Sterilize them and boil the lids that go with them. In this case, it is convenient to use screw ones.
Place peppercorns and currant leaves into jars. Place one chili pepper in each.
Fill the jars with garlic cloves.
Pour boiling water over the garlic, cover the jars with lids and leave for 15 minutes. Throw out the water.
Boil clean water again and pour boiling water over the garlic. After 10 minutes, drain the water.
Mix half a liter of water with salt and sugar, bring to a boil and boil for three minutes.
Pour vinegar into jars. Immediately pour the hot marinade over the garlic.
Screw the lids on tightly and turn the jars upside down. Wrap yourself up in something warm. Even a terry towel folded in half will do.

After a day, the jars of garlic cloves can be transferred to the pantry. You can safely store them all winter at room temperature. They will be ready for use only after three weeks - in order to marinate and acquire a spicy aroma, garlic needs time.

Garlic cloves marinated in beet juice

garlic cloves (already peeled) – 0.5 kg;
fresh beets – 0.2 kg;
water – 0.5 l;
bay leaf – 1 pc.;
cloves – 1 pc.;
salt – 20 g;
sugar – 20 g;
black peppercorns – 3 pcs.;
table vinegar – 30 ml.

Cooking method:

Separate the garlic cloves, peel, remove all spoiled ones, wash the remaining ones, pour over boiling water, keep in it for 5 minutes, rinse in cold running water and dry.
Sterilize the jars and place the garlic in them.
Wash and peel the beets, grate them on a fine grater. Pour water over the beetroot puree, stir and strain.
Mix beet juice with salt and sugar, add bay leaves, peppercorns, and cloves. Bring to a boil.
Pour table vinegar into jars and pour marinade on top.
Cover the jars with lids and place in a saucepan with water. Sterilize for a quarter of an hour.
Careful not to burn yourself, remove the jars and seal them with boiled twist-off lids.

Garlic cloves marinated in beet juice are not only tasty, but also very beautiful.

Garlic marinated in soy sauce

garlic – 1 kg;
table vinegar – 0.5 l;
soy sauce – 1 l.

Cooking method:

Separate the head of garlic into cloves. Do not peel the cloves, but wash them well and dry them.
Place the garlic in a clean jar and fill it with vinegar.
Place the container with garlic in a cool, dark place for a week.
Sterilize the jars and place the garlic soaked in vinegar in them, filling each jar about halfway.
Boil the soy sauce for 10 minutes and pour it over the garlic cloves. The sauce should reach the very neck of each jar.
Close the jars tightly with metal lids that have been previously sterilized. Place in a cool place.

Garlic marinated in soy sauce will be ready for use in 3 weeks, but you can store it longer if desired.

Pickled garlic is a savory appetizer. You can prepare it for the winter in different ways. It will not become as vigorous as fresh, but will not lose most of its beneficial properties. In addition, it will acquire an unusual spicy taste that many people like.

Garlic is an aromatic and healthy root vegetable that is commonly used as a seasoning for food or as 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, it will become your specialty and an addition 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 easiest and fastest marinating recipe. 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:

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.
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.
Garlic is placed in sterilized jars and poured with boiling water.
Salt and vinegar are added.
Now it's time to close the appetizer.
After all the jars are rolled up, shake the contents a little so that the salt is completely dissolved in the water.
We put the finished preservation in a dark and cold room (basement) for 3-4 months.
The preparations for the winter are ready.

Became popular pickle garlic for the winter, recipe is in great demand, and this interest is not accidental. It would seem that the usual white or purple heads of this vegetable can always be found on sale. Why fool yourself with preparations? It turns out that cloves and even its flower arrows are an excellent snack and seasoning for many dishes; in addition, many are afraid to eat fresh garlic because of its characteristic smell. There is no need to worry about pickled garlic, although the taste remains sharp and sometimes more interesting thanks to the spices. But the taste of vinegar is almost imperceptible. Let's look at a few of the most popular recipes, because now is the time to prepare marinades.

Pickled garlic for the winter recipe with photos

Try to prepare pickled garlic for the winter, recipe which I want to offer first, will be within the capabilities of even the most inexperienced housewives. If you have your own garden, then this method will allow you to dispose of old, crumbling heads, because their appearance does not play a big role.

The main thing is that the teeth are strong. We clean the heads from the husks, cut off the root lobe and divide them into separate cloves. Now we have to clean the teeth themselves. If you do this manually, the work will take a long time. Fortunately, there is a way to make it much easier.

Take a saucepan with a lid of such volume that the cloves take up about half of it or even less. Then cover the container with a lid and begin to shake vigorously for 20-30 seconds. The scales will come off, and brushing your teeth will be much easier. After that, put them in a colander and rinse under running water. Next, let the garlic drain.

In the meantime, prepare the jars. It is better to take small ones: from 0.3 to 0.6 l, so that the contents can be quickly used up. We wash the dishes with soda and detergent, not forgetting about the top edge to which the lid will adhere. Next, we sterilize using the method that is preferable for you: over steam, in the oven, in the microwave, or simply by pouring boiling water for a few minutes. All that remains is to prepare the filling. For 1 kg of garlic we need the following ingredients:

200ml acetic acid 9%;

200ml water;

coarse table salt 1 table. spoon;

granulated sugar 50g;

two black peppercorns per jar;

bay leaf, 1 piece per jar.

Heat the water in a saucepan, add all the ingredients except vinegar and boil until the salt and sugar dissolve, then pour in the vinegar, let it boil and set aside. Pour boiling water over the cloves, arranged in jars so that there is a centimeter and a half left to the top, for 10 minutes. Then drain it, add hot filling and screw on the lids. Turn the rolls over, cover with a towel and let cool overnight. You can try the dish in a couple of weeks. It can be stored at room temperature.

Pickled garlic whole heads: a recipe for the winter

Now that the garlic is ripe, but the heads are still young, with undried covering scales, you will probably be interested in... Recipes for marinated garlic heads for the winter very numerous. Let's try one of them. We remove the upper covering scales and trim the root part, but so that the heads do not fall apart. We will need

young garlic 1kg 400g;

sugar 60g
apple cider vinegar 100ml
1 chili pepper
1 horseradish leaf
cherry leaves 4-5
currant leaves 4-5
dill umbrellas 5-6
allspice peas 10 pcs.
cloves 2 pcs.
coriander seeds 10-15 pcs.
black hot pepper peas 10 pcs.

Let's prepare the filling: boil water and add salt, sugar, dry spices (pepper, cloves, coriander).

Let it simmer for 5-10 minutes over low heat. In the meantime, put the herbs and garlic in a pre-sterilized three-liter jar. We place a leaf of horseradish on the bottom, and then lay the heads, layering them with dill umbrellas, cherry and currant leaves, and chili pepper rings. There should be a short distance left to the top of the jar.

When everything is in place, pour boiling water into the jar and leave for 5 minutes. Then add boiling water. Pour vinegar into the boiling marinade, wait for it to boil, and pour the boiling marinade into the jar with garlic almost to the neck.

Immediately put a sterile lid on top, roll it up or screw it on, turn it over onto the lid and let it cool for a day under a towel. If you want it pink, just add beet slices to the jar.

Pickled garlic arrows recipes for the winter

To obtain a large bulb, the flower shoots are usually removed. If you have quite a lot of them, then you will need recipe for pickled garlic arrows for the winter. The resulting spicy snack will be appreciated by your family and guests. Wash the arrows and cut them into pieces at your discretion. The flower bud must be removed.

They can also be pickled separately as a substitute for capers. Place the prepared pieces into boiling water and cook for five minutes. This is done to soften them so that they are not too hard. After this, we place the arrows in a sieve or colander, let the boiling water drain and immerse them in a bowl of cold water. After cooling, let the water drain.

In addition to the arrows, we will need:

3-4 dill umbrellas;

a small bunch of parsley;

bay leaves at the rate of 1 pc. on the jar;

3-4 black peppercorns per jar;

hot red pepper 1 pc.

To prepare the marinade:

1 liter of water;

granulated sugar 50g;

table salt 50g;

vinegar essence 70% 2 tsp. Or acetic acid 9% 100ml;

Boil water with sugar and salt, after dissolving, add acetic acid or essence and turn off the heat. In pre-sterilized jars, put 1 bay leaf on the bottom, and then layers of arrows and greens.

An umbrella of dill, 2-3 sprigs of parsley and a ring of hot pepper are enough for a jar. Pour in the hot filling and put it in boiling water to sterilize for 10 minutes, then screw on the lids, turn it over, cover it and leave it for a day. After this, you can remove the workpiece for storage.

Pickled garlic arrows recipes for the winter Of course, they are not limited to just one given above. For those who prefer preservation without hot pepper, you can prepare it differently. I note that it is necessary to collect the arrows as soon as the plant has thrown them out, and the bud has not yet developed, but has only just begun, otherwise they will be tough even when boiled. Let's take:

flower arrows with buds 1000g;

500ml water;

125 ml vegetable oil;

apple cider vinegar 125 ml;

granulated sugar 125g;

black peppercorns 6-8 pcs.

Prepare sterile jars and boiled lids in advance. Pour water, vinegar and vegetable oil into a saucepan, add sugar, salt and peppercorns, bring to a boil and add chopped flower stalks in portions. Boil them for about 7-8 minutes. After this, put it into jars with a slotted spoon. When all the arrows are laid out, fill them with boiling pouring and cover with lids. In principle, this can be limited; the workpiece will be stored. But to be safe, 0.5 liter jars can be sterilized in a pan of boiling water for five minutes.

You may notice that there is no significant difference in the marinade recipes for garlic and other vegetables. Therefore, no one is stopping you from experimenting with the composition of spices and the amount of vinegar, salt and sugar. True, a lack of salt can cause teeth to become soft, like porridge. When trying out a new recipe, it's worth making a small batch at first.

If it turns out to be not very successful, you will not spoil a large amount of raw materials. Just be sure to carefully write down all the ingredients. In this case, if everything turns out great, you can increase the proportions next year and make more of the product you like.

Pickled garlic whole heads recipe for the winter You can also modify it without even changing the ratio of water, vinegar, salt, but only by adding more or less sugar or changing the composition of spices. Indeed, in addition to the bay leaf of black pepper, we have at our disposal grains of coriander, mustard, cumin (cumin), dried and fresh marjoram, thyme, oregano and other herbs. Each time you can create a new bouquet. You probably shouldn’t put spices with too strong odors, like cloves, or limit them to a minimum, but even here they can argue with me.

Recipe for pickled garlic in jars for the winter

Pickled garlic for the winter recipe with photos Suitable for those who like sweetish and not too spicy preparations. We will need:

peeled garlic cloves 250g;

white wine or rice or apple cider vinegar 2 tea cups;

3-5 bay leaves;

dried thyme 2 teaspoons;

black peppercorns 2 teaspoons;

turmeric 1/2 teaspoon;

sugar 2/3 teaspoon (you can reduce this amount if it is too sweet for you);

half a teaspoon of coarse table salt.

We first clean the cloves, wash them and let them dry.

Pour vinegar into a saucepan, add white sugar and heat to a boil. Then add salt and spices, mix, let it boil and add the cloves.

Let everything cook for about 5 minutes.

Cool everything in the pan, then transfer it to a clean, sterile jar and close with a screw-on lid. In this form, the workpiece can be stored in the refrigerator for several weeks, although it is ready for use within a day.

I think that if the mixture is poured into a sterile boiling jar and sealed, it can be stored at room temperature. Turmeric gives the dish a beautiful bright yellow color.

Pickled young garlic, recipe for the winter given for cloves of garlic, but it is also suitable for green arrows, you just need to chop them and pre-boil them for 5-10 minutes. Further all actions are exactly the same.

Pickled garlic for the winter: recipe

Korean salads have firmly established themselves on our table. Let's try authentic Korean recipe for pickled garlic in jars for the winter, suggested by Amy Kim.

So, to prepare jangatchi, we need:

8-10 large heads of garlic;

one and a half cups of soy sauce;

one and a half cups of table vinegar;

1 cup of water;

2 tablespoons sugar.

First, we disassemble the heads into cloves and clean them of covering scales. Place the cloves in a jar with a volume of approximately 2 or 2.5 liters (recipe calls for 1/2 gallon). In any case, there should be 3-5 cm left to the top of the jar. Mix the marinade ingredients in an enamel or stainless saucepan, taste and adjust if necessary, boil and let the marinade cool. Fill the teeth with cold liquid, close with a screw-on or plastic lid and put in a dark place at room temperature for about 5 days. During this time, you can take out the jar several times and shake it, mixing the contents.

After this period, open the jar and place the contents in a colander over the saucepan. The cloves may acquire a not very pleasant greenish tint - there is no need to be afraid of this, this is a completely natural process.

We boil the filling again, cool it and fill the teeth again. We close the jar with the same lid and put it in a dark place for about three weeks. After the marinating process is completed, the cloves acquire a pleasant brownish color and excellent taste.

They can be eaten on their own: cut into slices, season with sesame oil and a pinch of toasted sesame seeds. We also use it for preparing salads and other dishes. The marinade is also suitable for making sauces or dressings.

The dish can be stored without sterilization at room temperature and not exposed to light. Nothing is said about pre-sterilizing the jar and lid, but I think it won’t do any harm. It may be enough to thoroughly wash the jar of soda and dry it.