The best pickled garlic recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many people like garlic because it significantly improves the taste of some dishes. In addition, this vegetable is known for its medicinal properties. But, unfortunately, ripe garlic is not so easy to preserve: already in the middle of winter, strong heads wither and turn yellow. To avoid this, many housewives try to pickle this vegetable. Garlic marinated for the winter, the recipe for which can be found in this article, loses some of its healing qualities compared to fresh, but, according to gourmets, its taste becomes simply magnificent. Fans of this he althy vegetable know that they rarely manage to pamper themselves with fresh garlic: because of its specific pungent smell, communication with others is difficult. Pickling also solves this problem: the smell of processed garlic is not so intense. Many people enjoy eating garlic with both fish and meat dishes, andthen just with bread.

How to pickle garlic at home? The recipe for cooking a dish to your taste with recommendations and photos can be selected in this article. According to the reviews, according to the proposed instructions, you can create an excellent spicy snack that is he althy.

Pickle garlic for the winter: recipes

There are a large number of options for pickling garlic. Many housewives have their own secrets of cooking the product. Someone likes to pickle a vegetable with cloves, someone preserves whole heads or arrows. Garlic is pickled both peeled and unpeeled, using hot or cold brine. So, we pickle garlic for the winter. Recipes and recommendations from experienced chefs are presented below.

Which vegetable can be used for harvesting?

Those who want to cook pickled garlic (you can borrow the recipe to your liking from the article) should not make a mistake in choosing the main ingredient. For processing, only ripe root crops that do not have any traces of damage should be used.

Experts do not recommend using both young garlic for this purpose (the exception is pickling whole heads), and old, dryish, with wormholes and signs of decay.

Secrets

Cooking according to any of the proposed pickled garlic recipes at home requires compliance with the general conditions and rules, thanks to which the vegetable will turn out to be more delicious and appetizing:

1. You can preserve garlicheads (whole), from which the husk (top layer) is previously removed, or cloves, both peeled and unpeeled.
2. For pickling with unpeeled slices or whole, only a young vegetable is used. Any garlic can be preserved with peeled cloves, as long as the cloves are intact, even.
3. To preserve garlic marinated according to the recipe for the winter, the product is placed in jars (sterilized) and closed with boiled lids. A jar closed with a nylon lid can only be stored in the refrigerator.
4. For harvesting garlic, experts recommend using small jars because this treat is not for everybody. Preferably, several small jars of pickled vegetables are harvested for the winter, and not one 3-liter one. If desired, you can use different versions of the pickled garlic recipe (in small quantities) and then compare the aroma and taste of the resulting product.
5. Before pickling, garlic is soaked in water (cold) for a couple of hours. This simple action will help preserve the color of the vegetable. Otherwise, it may darken and lose its appetizing appearance.

Classic pickled garlic recipe

For cooking you will need:

• garlic - one kilogram;
• s alt (large) - one and a half table. spoons;
• 1 liter of water;
• dill;
• sugar - half a cup;
• vinegar (9%) - 50g

Cooking method

Traditional homemade pickled garlic recipe includes the following:action:

1. Strong large heads are disassembled into slices. After removing the husk, douse with boiling water and briefly immerse in water (cold).
2. Make a marinade: put a pot of water on the stove (included), dissolve sugar and s alt, add vinegar, after which the contents are brought to a boil.
3. Dill is placed in jars sterilized in advance, after which they are filled up to the shoulders with garlic and covered with lids (boiled). Boil for five minutes and roll up.

Keep jars of garlic in the fridge or basement.

How can I pickle garlic quickly?

This quick pickled garlic recipe is for those who need to prepare a little snack - for 1-2 feasts. It will take only three days to create a blank. The same products are used as in the recipe described earlier, but in slightly different proportions:

• 1 kg of garlic;
• sugar (5 tablespoons);
• s alt (2 tablespoons);
• water (1 l);
• 100 g table vinegar (9%).

How to cook?

According to the quick pickled vegetable recipe, should be:

1. Peel the heads of garlic, leaving some husk (bottom layer) to keep the cloves from falling apart.
2. Blanched the garlic in boiling water for 2-3 minutes. Then rinse in water (cold), put in jars.
3. Preparing the marinade, bring water (1 l) to a boil, pour s alt and sugar and s alt into it, then mix well. Thenpour vinegar, remove the marinade from the stove and immediately cover it with garlic, placed in jars. Those who like the spicy taste of garlic pickled with cloves can add a spice mixture of marjoram, bay leaf, sweet pea and cloves to the recipe. Then the marinade should be boiled for about 20 seconds - while it will be imbued with a spicy aroma. Next, the solution is filtered through gauze and poured into jars. After the marinade in jars has completely cooled (at room temperature), the garlic is put in the refrigerator for three days

Marine vegetable with chili pepper

Spicy lovers can pickle garlic with cloves in a recipe containing chili peppers. This dish is not only an excellent snack, but also able to protect against colds.

Ingredients for one half liter jar:

• garlic -14 cloves;
• chili pepper - 4-5 pieces;
• 100 ml vinegar.

How is the dish prepared?

They act like this: they sterilize the jar, put garlic cloves (peeled) in it. Then chili peppers are added there. Vinegar is poured to the brim and covered with a lid, the jars are rolled up. After a week, the snack is ready!

Worth noting

Many housewives using this recipe complain that the finished product takes on a greenish or blue tint. This often happens with certain varieties of imported garlic. Sometimes the product turns green under the influence of the leaves or herbs that make up the ingredients.

Another spicy appetizer recipe

If you want to achieve not onlysharpness, but also the spicy taste of the workpiece, use the following recipe. Ingredients:

• 1 kg of garlic;
• chili pepper: 2 pods;
• wine (white): 0.5l;
• vinegar (wine): 0.5l;
• sugar: three tablespoons;
• two bay leaves;
• white pepper (peas): 1 table. spoon;
• olive oil.

Cooking

To create a snack you should:

1. When preparing the marinade, mix all the products in a saucepan (except for the oil), and bring to a boil. Cook composition for three minutes.
2. Next, reduce the heat and cook for about five more minutes.
3. Then the garlic is placed in pre-sterilized jars. Add the marinade (do not add to the top about one and a half centimeters). Oil (olive) is poured on top, then the jars are closed with lids. The appetizer will be ready in 5 days.

Worth noticing

This recipe does not include the use of s alt. In accordance with it, pickled garlic, prepared in the way described in it, turns out to be spicy, spicy and slightly sweet.

Ukrainian-style garlic harvesting

For cooking, you need whole heads of garlic (young). In addition, use:

• water - 4 cups;
• s alt - 2 teaspoons;
• table vinegar - 2 cups.

Cooking steps

Cook like this:

1. Garlic is washed (large heads), cut off the tops (leave the length of the stem about five centimeters). Remove the husk from the surface.
2. Nextgarlic should be blanched (the heads are dipped in boiling water for two minutes).
3. Jars must be sterilized, after which they are filled with garlic. Fill to the top with brine, which is prepared as in previous recipes.
4. Then, the jars with all the contents are placed in a saucepan (wide) and sterilized (a half-liter container must be boiled for about 5 minutes, a liter container for about 8 minutes). Banks are rolled up, cooled and stored in a cool place without access to light.

Marinated garlic with beets

The presence of beets in the marinade used to prepare garlic gives the dish both a special flavor and a peculiar pleasant color.

And if you add more herbs and spices to the recipe, according to reviews, you get just a great snack.

Ingredients:

• 20 heads of garlic;
• 0.75L of water;
• 100 grams of table vinegar;
• one beetroot (large);
• s alt - two tables. spoons;
• 1 table. spoonful of sugar;
• greens - a mixture of dill umbrellas, currant and cherry leaves, parsley, basil and horseradish;
• spice mix - one cinnamon stick, three bay leaves, five cloves.

How is it prepared?

According to this recipe, the dish is prepared as follows:

1. They sterilize jars, dry them and put spices and herbs inside.
2. Pour water into a saucepan, let it boil, dissolve sugar and s alt in it.
3. Garlic is peeled, dipped in boiling water, blanched, and then placed more tightly in jars. If desired, parse intoslices.
4. Next, rub the beets on a grater (fine) and squeeze the juice with gauze. Housewives recommend using a juicer, but make sure that there is no pulp in the liquid.
5. The marinade is heated (not to a boil). Pour garlic, roll up. The appetizer will be ready in a week.

How to cook garlic in onion skins?

Usually, onion skins are thrown away. But experienced housewives recommend not to forget about the benefits of this product. In onion peel, well dried, garlic can be well preserved for a long time. It turns out that these ingredients can be combined in a jar with a preparation for the winter.

Marinated in onion skins, garlic has a golden hue and a spicy aroma.

Use (to prepare one kilogram of product):

• 200ml water;
• 100 ml vinegar (9%);
• 50 grams of sugar;
• 20 grams of s alt;
• 5 grams cinnamon;
• three bay leaves;
• three peas of allspice.

Description of the cooking process

The dish is prepared like this:

1. Peel 3-4 onions (large), the husks are thoroughly washed and dried.
2. Divide into slices and peel the garlic. Pour boiling water over, pour into a colander, let cool (can be in cold water).
3. Inside the jars, onion husks and garlic cloves are alternately placed.
4. Create a marinade. After removing it from the stove, it is immediately poured into jars. Roll up with lids, put in a cool dark place.

Througha week, a pickled garlic billet will be ready. You can store it throughout the winter.

Georgian spicy appetizer

Georgian style of cooking garlic is the use of tarragon (tarragon), the delicate and spicy aroma of which enriches any dish.

Use for cooking:

• garlic;
• water;
• vinegar;
• s alt;
• tarragon (dried or fresh).

Cooking Features

You need to act like this:

1. Young garlic is peeled in such a way that its cloves do not fall apart. Then it is blanched, doused with boiling water and laid out on a flat surface. Then, while hot, sprinkle with s alt (you can not spare the s alt, without fear that the garlic will be overs alted - it will not absorb too much).
2. After cooling the garlic heads, they are laid out in jars in layers, alternating with tarragon.
3. Next, dilute vinegar and water (boiled) in equal proportions, pour into jars.

Then the necks of the jars are covered with paper and left for seven days without rolling. Such garlic is also harvested for the winter, but the jars with the product must be sterilized before rolling. Bon appetit!