Recipes for pickled garlic with photos

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

Many people like pickled garlic from jars with pickles or tomatoes. These delicious crispy slices will undoubtedly delight lovers of spicy spices. But did you know that garlic is not necessarily found only as an ingredient in pickles? In fact, it can be marinated as an appetizer on its own. Of course, you can buy a jar of this treat at the grocery store, but nothing beats pickles that you have prepared at home with soul. The method of pickling garlic does not take much time and hassle, and as a result you will get a very tasty and he althy meal.

What is useful

The pickled vegetable gets a softer, less pungent taste. Plus, it contains vitamins and nutrients. However, like any product, garlic can positively and negatively affect the body. Here is a list of auspicious moments:

• BThe composition of pickled garlic contains a lot of chlorine (100 g is a daily dose). It helps break down fats, promotes the formation of blood plasma, supports liver function and normalizes digestion.
• Garlic contains potassium, which improves the intestines, heart and kidneys.
• Thanks to calcium, bones are strengthened and the walls of blood vessels are thickened. Calcium also affects blood clotting.
• The vegetable contains allicin, which is a strong antioxidant.
• Garlic is good for people with endocrine diseases as it is rich in iodine.
• Garlic contains more vitamin C than lemon. Therefore, the plant effectively strengthens the immune system and protects against infections and colds. It is worth noting that in case of illness, the use of pickled garlic will help thin the sputum and remove it from the body.
• With the help of sulfides and phytoncides present in garlic, you can cope well with microbes.

Harm

A pickled vegetable can only be harmful if eaten in large quantities. Here are some possible symptoms:

• Severe headache coming and going.
• Slow reaction.
• Decrease in mindfulness.

Basic cooking rules

No matter which pickled garlic recipe you choose, you need to use only a juicy and undamaged plant. In spoiled cloves, even if you cut off all the bad ones, rotting has already spread throughout the cloves, althoughoutwardly it may not be noticeable. Although spoiled pickled garlic keeps well, you may be disappointed with its taste.

Both heads and cloves are marinated. It all depends on your desire. To give garlic an unusual taste and aroma, it is better to add seasonings, spices, fresh or dried herbs (especially dill). You can also put hot or sweet peppers in a jar of garlic.

Main rules:

1. Marinade must certainly be made from vinegar and s alt.
2. Usually, vegetables in a jar are poured with boiling liquid.
3. Glass containers must be carefully processed before laying the future snack. Jars and lids can be sterilized or washed with baking soda or laundry soap. Sterile marinating conditions are the key to long-term preservation of the product.

Cooking secrets

• Have you decided to pickle garlic with cloves and want to save time on peeling them? Place the garlic in a separate bowl and cover with cold water for 130 minutes. This method will not only simplify the cleaning process, but also prevent possible browning of vegetables.
• It is better to close the snack in 500 ml jars. Firstly, because of its pungency, garlic cannot be eaten at one time. Secondly, large banks are simply inconvenient. After closing, it is necessary to turn the container upside down, and be sure to remove the cooled garlic for storage.
• Clove-pickled garlic is faster to cook and easier to eat. However, solid heads on the table will look more attractive. If you can't decidehow to make a snack, then marinate the cloves and heads separately, and then see what the household will like more.
• Foreign and purchased garlic often takes on a blue tint when twisted. To explain this phenomenon is simple - the vegetable was grown with fertilizers. Ideally, you should use garlic grown in your own garden. If this is not possible, then it is advisable to buy local garlic at the bazaar or fair.

Which parts of the garlic pickle

You can pickle different parts of the garlic, depending on your wishes and preferences. Perfect for creating delicious blanks:

• peeled cloves;
• peeled cloves;
• arrows (you can leave the seed box, you can remove it).

Experts recommend marinating garlic even with whole heads.

Quick Pickled Garlic Recipe

If you pickle garlic using this method, you can taste the finished snack after a few days. However, garlic will be more fragrant if the jars are not touched for at least 2-3 weeks.

Required products:

• garlic - 1 kg;
• sweet pepper - 1 pod;
• lavrushka - 5 leaves;
• black pepper (peas) - 1 teaspoon;
• dried oregano - 1 teaspoon;
• s alt - 1 teaspoon;
• sunflower oil - 5 tablespoons, vinegar (9%).

In order to quickly pickle garlic according to this recipe, you will not need specialeffort.

How to cook:

1. Peel the garlic cloves, cut the pepper into small pieces. Put it all in a jar.
2. Add pepper, parsley and oregano. S alt.
3. Pour in oil and vinegar.
4. Close container and refrigerate.

Garlic heads

In this recipe, garlic is better to take dense and juicy. Peel the heads, but leave a thin transparent film. Cut off the ponytails, although it is permissible to leave 2-3 cm.

What you need:

• garlic - 500 g;
• water - 1000 ml;
• s alt - 1 teaspoon;
• vinegar (6%) - 250 ml.

How to cook:

1. Place garlic in pre-sterilized jars. S alt, pour vinegar.
2. Pour boiling water into jars.
3. Roll up jars with sterilized lids. When using nylon lids, eat the appetizer no later than 4 months after preparation. Therefore, this recipe is the perfect option for pickled garlic for the winter.
4. Be careful with the hot jar and shake it a couple of times to dissolve the s alt.
5. Remove the cooled containers with garlic for storage.

Garlic cloves

This recipe calls for dried garlic. Ingredients:

• garlic - 500 g;
• sugar - 2 tablespoons;
• lavrushka - 3 dried leaves;
• s alt (coarse) - 1 tablespoon;
• cloves (dried) and allspice - 3 each;
• black pepper - 8peas;
• cinnamon - half a stick (optional);
• table vinegar (9%) - 75 ml;
• dill seeds (1/2 teaspoon) or dill umbels (2 pieces) - to add a richer flavor to pickled garlic.

What to do:

1. Peel and wash the garlic (this process takes the most time in canning).
2. Sterilize jars and lids.
3. Pour a liter of water into a saucepan and boil.
4. After boiling, remove from the stove and put the garlic in there for 2.5 minutes.
5. Rinse the garlic in a colander under cold running water.
6. Put cold garlic in jars.
7. In a container, bring 350 ml of water to a boil. As the liquid boils, pour s alt, sugar and all seasonings into it. Stir until the sugar and s alt dissolve. Finally, add vinegar. Turn off the fire.
8. Take the cinnamon out of the marinade, pour it into the jars where the garlic is already. Add dill seeds or dill umbels.
9. Roll up the jars and wait until they cool down. After storing in a cool place, you can in the pantry or kitchen cabinet. Can be served after 15 days.

Beetroot recipe

This spin is perfect for any holiday table. Pickled garlic with beets is said to be a good snack for alcoholic drinks. In addition to the fact that this garlic is tasty and spicy, it also looks very unusual. This is due to the beets, which give the slices an appetizing pinkish color. Crimson. Such an appetizer can be safely added to a salad or eaten with the first or second course. So how do you pickle garlic according to the recipe?

Products:

• 1500 g of garlic;
• 8 carnation stars;
• 1 large beet root;
• 9 black peppercorns;
• 4 dill umbels;
• 170 ml vinegar (9%);
• 1500 ml water for marinade and 6000 ml for boiling;
• 3 tablespoons of sugar;
• 3 tablespoons of s alt.

Cooking:

1. Pour 3 liters of water into a large saucepan and put on a large fire. The liquid should boil.
2. Peel the heads of garlic, wash and put in boiling water for 2 minutes.
3. After that, rinse the heads with a colander and place in ice water.
4. Wash the beets, peel and cut into small pieces.
5. Put garlic and beets in layers in jars.
6. Pour 1500 ml into another saucepan and place over medium heat. As the water boils, add s alt, cloves, sugar and peppercorns to the liquid. Boil for a few minutes.
7. Remove from stove, pour in vinegar and mix thoroughly.
8. Pour marinade into jars. Let them cool.
9. Roll up the lids. Store in a dark place at room temperature for about 20 days. Then hold for 2-3 days in the refrigerator and you can serve.

With honey

Do you know how to pickle garlic with honey? The peculiarity of this method lies in the unusual filling. Thanks to apple cider vinegar and honey,the taste of the appetizer becomes saturated, and the brine becomes fragrant.

Components:

• garlic is the amount that will fit in a jar;
• honey (liquid) - 1 spoon;
• water - 1000 ml;
• sugar - 2 tablespoons;
• s alt - 1.5 tablespoons;
• allspice, coriander.

Cooking process:

1. Peel the garlic cloves and arrange in glass containers. A liter of marinade is spent on 5 cans. However, it all depends on the size of the slices and the density of their packaging.
2. Supplement the contents of the jars with coriander and pepper. Optionally, you can add various spices.
3. Boil water. Pour sugar, s alt and honey into it. After a minute - pour vinegar. Mix well.
4. Pour the resulting mixture into jars and roll up the lids.
5. Unusual and fragrant preparation should be infused for 30 days. You can store it at room temperature.

Marine the arrows of garlic

Many undeservedly forget about the green arrows of garlic. And by the way, fragrant preparations are obtained from them, which, in terms of brightness of taste, are not inferior to ordinary pickled garlic. However, for pickling, it is important to take young arrows so that they are still tender and juicy.

Take:

• garlic shooters - 50-80 pieces;
• s alt - 3 tablespoons;
• water;
• pepper - 4 peas;
• cloves - 3 pieces;
• vinegar 9% - 45 ml.

What to do next:

1. Arrows wash and dry. Cut off the seed pods with scissors. Arrows marinate whole or slicedpieces in 6-7 cm.
2. They need to be placed in sterilized jars.
3. Distribute the s alt and spices equally among the jars.
4. Pour boiling water, add vinegar and immediately roll up the container.
5. Turn the jar over to make sure it's sealed.
6. Refrigerate and put away for 90 days.

What to eat with

Pinned garlic goes great with pickles, cheese and olives. Slices are added to various salads, vegetable stews and sauces. In addition, they can be mixed with butter and served as a delicious snack. Olives are sometimes substituted for garlic cloves when garnishing a cocktail.

If you love this spicy plant and want to keep it until the next harvest, then try pickling garlic according to the recipes suggested in our article. This process will not take much of your time and does not require the presence of supernatural ingredients. And the result is an unusual, but very tasty appetizer that will be in harmony with your favorite dishes and will certainly surprise your guests.