The best recipes of pickled garlic with denticles and whole heads, as in the market, for the winter in the cans. How quickly and deliciously to prepare marinated garlic for the winter in Korean, in Georgian, with beets, with red currants, gooseberries: recipes

What to do with a large harvest of garlic? Definitely - pickle!

Marinated garlic - a delicacy or a snack? It is difficult to call a delicacy product that can be easily found in the grocery market in barrels and cans. Despite this, pickled garlic is considered a pleasant addition to the dishes. To the same category can be attributed sauerkraut and pickled cabbage, pickled cucumbers, carrots in Korean, marinated ginger.

This is a marinated garlic clove

Recipe of pickled garlic with denticles for the winter in cans

This recipe requires more time for preparing the products, but then you can enjoy the delicacy without unnecessary hassle.

Ingredients:

• garlic - 700 g
• water - 500 ml
• sugar - 25 g
• salt - 20 g
• vinegar - 80 ml
• pepper black peas - 1 teaspoon
• peppers spicy - 1-2 pods( 1 per jar)
• dill umbrella - 1 per jar

Preparation:

1. Bottles and lids should be sterilized in the oven.
2. Garlic clean, cut into segments.
3. Clean every single shank, cut the bottom.
4. Wait until the water is boiling, place a colander with garlic and blanch the teeth for 60 seconds.
5. Remove the garlic and put it in cold water.
6. Wait for the garlic to cool.

At this time, prepare the marinade:

1. Water( 500 ml) put on the stove.
2. Dissolve in it salt, sugar, bell pepper.
3. Boil it up.
4. Remove from heat, add vinegar, stir.

Lay the products in the jar in the following order:

• dill umbrella
• garlic until the middle of the can
• pod of hot pepper
• the remaining garlic

1. Fill the can with a hot marinade.
2. Seal, turn covers down.
3. When the jars get a little cool, put them on the floor and wrap them in a blanket. Then put in a storage place.

A delicious and not complex recipe for marinated garlic cloves

Recipe for pickled garlic for winter with whole heads, as on the market

Marinated whole garlic is good because it tastes good, and during cooking less problems with cleaning. But to clean such garlic all the same it is necessary, only before meal directly.

Pay attention! In the market, garlic is usually sold in red or pink. Such garlic can be obtained if marinated with beetroot.

The more beets you put, the more red will be your garlic

Marinated garlic with beet "as on the market"

Pickled garlic: a recipe for instant cooking

This recipe for pickled garlic is considered to be fast, because it does not take much time to "bring to taste."Garlic can be consumed after 3 days. For those who like jadrene - after 5 days. Also, the recipe does not require sterilization and roll-up in cans.

Store the snack in the refrigerator or in another place where it does not exactly ferment and does not deteriorate.

Tip! Add spices to your taste, but keep in mind that there should be a lot of them. Otherwise, garlic just does not have time to marinate in such a short time.

Ingredients:

• garlic, unpeeled - 1.2 kg
• water - 250 ml
• vinegar - 185 ml
• salt - 25 g
• sugar - 55 g
• black pepper peas - 10 pieces
• cloves - 5 pieces
• coriander - 1/4 teaspoonfulspoons
• rosemary - pinch
• nutmeg - pinch
• bay leaf - 3 pieces

Preparation:

1. Peel the garlic from everything superfluous, divided into slices.
2. Fill the garbage in advance with decontaminated cans at high temperature.
3. Make the marinade:
   1. Dissolve salt, sugar and other spices in the water.
   2. Bring to a moderate boil.
   3. Introduce vinegar quickly and remove from heat.
4. Pour freshly prepared hot marinade garlic, close the jars and put in the refrigerator for 72 hours.

Marinated garlic can be cooked super-fast!

Pickled garlic for the winter without sterilization

Garlic without sterilization can be prepared according to some recipes above. In this way of cooking there is one big plus: you do not have to bother much. However, banks will have to sterilize anyway!

Useful information! Sterilization involves the processing of cans in a special way, in which they are subjected to boiling in a large volume container for 5-30 minutes.

Sometimes sterilization is necessary. For example, when you cook jam without sugar, or the same garlic without a bite. But in most cases this stage can be omitted.

This recipe is extremely simple.

Ingredients:

• garlic - 1 kg
• water - 250 ml( or more)
• bite - 150 ml
• coriander ground - 1 whisper
• bay leaf - 3 pieces
• hot chili pepper - 2 pieces
• salt - 30 g
• sugar - 65g
• caraway seeds - 1/2 teaspoon

Preparation:

1. Peel the garlic from all excess, leave clean slices.
2. Prepare packagings for garlic in a special way.
3. Fill it with garlic.
4. Make the marinade:
   1. Shred the hot chili peppers.
   2. In the water to dissolve sugar, salt and other spices.
   3. Boil for 3 minutes.
   4. At the end, remove from the stove and enter vinegar.
5. Pour the garlic with a hot marinade.
6. Roll the jars with covers, turn over and leave to cool.

marinade turns transparent and delicious

Pickled garlic with beets with beets for the winter

This recipe is very similar to the recipe for marinating garlic "as in the market", but there are differences

Ingredients:

• garlic - 1 kg
• beet - 200 g( 2pieces)
• sugar - 70 g
• salt - 30 g
• vinegar - 150 ml
• cinnamon - pinch
• cloves - 5 boxes
• black peppercorns - 6-7 pieces

Preparation:

1. Garlic gently cleaned off, separating the lobules.
2. Beet also clean, cut into plates, then each plate - in half.
3. Place the garlic and beet in layers in sterilized cans.
4. Boil marinade:
   1. In a container of water, dissolve salt, sugar and spices.
   2. Cook after boiling for 2 minutes.
   3. Remove from heat and gently enter vinegar.
5. Put in the garlic with beets a hot marinade.
6. Clog banks, turn over and remove.

Original snack for table

Pickled garlic in Korean

This recipe is quite simple. You do not have to prepare a separate marinade with spices.

Ingredients:

• garlic - 1,5 kg
• water - optional
• table vinegar - 300-400 ml
• soy sauce - 1 liter( may be required less)

Preparation:

1. Garlic well peeled off, leave the slices.
2. Put the garlic to the top in the jars. Approximately 2/3 of the volume of the canal is filled with table vinegar. The rest is filled with boiled hot water.
3. Close the covers and for a week, put it in a dark cool place. For example, in the refrigerator.
4. After a week, take out the jars of garlic, open them, merge the marinade.
5. Bins disinfect, soy sauce for a quarter of an hour, boil, then cool.
6. In the jars, place 1/2 the garlic.
7. Fill with warm sauce, cover with lids.
8. Clean in a cool dry place.

It's better to use good quality soy sauce

Pickled garlic with red currant without vinegar

This recipe is especially relevant in the summer, when there is nowhere to do a big crop of currant. Ginger will add a snack of piquancy and keenness, and the lack of vinegar will make it also very useful.

Ingredients:

• garlic - 10 heads
• water - 600 ml
• redcurrant - 500 g
• ginger - 100-150 g( to taste)
• salt - 10 g
• sugar or honey - 60 g

Preparation:

1. How to clean garlic, separate the lobules and clean them.
2. Ginger wash, but do not clean, because it is in the peel contains most of the nutrients. Cut into medium cubes.
3. Red currant to sort out, remove bad berries, branches, debris and leaves. Rinse.
4. Make marinade:
   1. In the water, dissolve sugar or honey, add a few pinch of salt.
   2. Then, put all the garlic in the liquid.
   3. Boil the garlic with the marinade for 60 seconds.
5. At this time, decompose the currant and ginger equally.
6. When the pickle slightly cools, pour it over the jars together with the garlic.
7. Banks tightly cork.
8. Then transfer to a cold dry place for storage.

Tip # 1! In this recipe, you can use both garlic heads and denticles. The difference in taste will not entail this.

Tip # 2! If you are worried about blanks without vinegar, then you can additionally sterilize cans with marinade and currant for 10-15 minutes and only after that roll up.

Billets with pickled garlic and red currant

Pickled garlic: recipe in Georgian

In Georgian recipes, there is often such spice as tarkhun. This is not lemonade, another name is tarragon - tarragon. The grass is fragrant, smelling strongly. Georgians like to make drinks with it and use it for pickling.

In this recipe, there are no strict limits in quantity, only the proportion acts: the ratio of water to vinegar should be 1: 2.That is 1 part water and two parts vinegar.

Ingredients:

• garlic peeled - 1 kg
• water - optional
• wine vinegar - optional
• salt, sugar - to taste
• tarragon - optional

Preparation:

1. The previously cleared garlic is transferred with cut tarragon into cans alternating: a layer of garlic, a layer of grass and so on.
2. The bite is mixed with water in the above ratio, dissolved salt and sugar, brought to a temperature of 90-95 degrees.
3. This marinade is filled with food cans.
4. Top cover is loosely lid and cleaned in a cool place. Ideally - in the cellar, for 14 days.
5. After a while, the cans are opened, the contents checked, and if everything is in order, tightly screw the covers.

This garlic pickling recipe will surprise everyone

Pickled garlic in beet juice for the winter

Want more garlic and less beets - then your attention is represented by a simple recipe for pickled garlic in raw beet juice. According to this recipe garlic is tender, and the taste of beets is almost not felt.

Ingredients:

• beet - 2 pieces
• garlic - 500 g
• salt - 20 g
• sugar - 50 g
• table vinegar or apple - 60 ml
• water - 500 ml

Preparation:

1. Peel the garlic, remove the denticles.
2. In the boiling water for 2-4 minutes, blanch the garlic.
3. Then immediately cool the cloves of garlic, dropping them into ice water.
4. In parallel, you can do marinade preparation:
   1. On a coarse grater, grind the pre-peeled beets.
   2. Using gauze to squeeze juice.
   3. Dissolve salt, sugar in water, combine with beet juice.
   4. Boil a boiling for a quarter of an hour.
   5. Enter the vinegar, mix, remove from the plate. Toothed garlic cloves in cans.
   6. Fill the container with a hot marinade.
   7. Banks tighten with lids and clean before cooling down.

   In this recipe it would be nice to add spices

   Pickled garlic in red currant juice

   Garlic in redcurrant juice is marinated just like in beet juice. Only if the beet is grinded with a grater, then to grind the currant you need a blender, meat grinder or food processor.

   Tip! Please note that the marinade with beets is more spicy, and with red currant - sour. Therefore, you can reduce the amount of vinegar and add spices: rosemary, coriander, cloves.

   Red currant for recipe can be used as fresh or frozen

   Pickled garlic: cold way

   The difference between a cold and a hot method is that the marinade is used for pouring garlic completely cooled. To insist in a dark dry and cold place such garlic should not less than 60 days( 2 months).If for you this is long, then refer to the standard, hot marinating method. Garlic marinated in a hot way can usually be eaten after 2 weeks.

   Any garlic pickling recipe can be turned into a cold one in a moment if you pour denticles not with a hot marinade but cooled to room temperature. This is the whole secret.

   marinated in cold fashion as separate denticles and whole heads of garlic

   Young garlic pickled: recipe for winter

   Young garlic, though still very soft and tender, is still suitable for marinating. Marinade for a young garlic will suit anyone, like the way of pickling. It is desirable to additionally subject the young garlic to additional sterilization, since its antiseptic properties are still weak, and during storage it can deteriorate.

   Ingredients for marinating young garlic

   Description of preparation

   Marinated garlic for winter with hops-sunli

   Eastern spice - hops-suneli, traditionally used for meat, fish, vegetable dishes. Perfectly suited for marinating garlic along with cloves, coriander, black pepper. The seasoning has a pronounced taste and aroma, perfectly combined with lemon juice.

   Two recipes for pickled garlic with hops-suneli.

   Recipe №1

   Recipe №2

   Garlic, marinated with hops-suneli has a pleasant yellow-green shade

   Pickled garlic in apple cider vinegar for the winter

   Apple vinegar is often replaced with ordinary vinegar. It is believed that it is apple cider vinegar that is less corrosive and harmful. Of course, if it comes to quality vinegar, or home. A poor-quality store apple cider vinegar is most often a mixture of apple juice and table vinegar.

   Because apple cider vinegar can be replaced with a regular dining room, you can use any recipe from this article to prepare marinated garlic. Just replace one vinegar with another.

   Tip! The best combination can be achieved by adding apple cider vinegar to a recipe of pickled garlic with currant, hops-suneli, or beets.

   Pickled garlic for the winter with garnet

   Garlic, marinated with pomegranate has a pronounced sweet and sour taste, quite pleasant and spicy at the same time.

   Ingredients:

   • garlic - 500 g
   • pomegranate ripe - 1 medium
   • vinegar wine or apple - 100 g
   • water - 300 ml
   • salt - 15 g
   • sugar - 30 g

   Preparation:

   1. Peel the garlic, split the segments.
   2. Pomegranate is also cleaned in any convenient way for you, to divide the grains.
   3. Banks subjected to high temperatures( boiling, heating over steam or in the oven)
   4. In the jars, lay the cloves of garlic and pomegranate seeds.
   5. Prepare the marinade, mixing the remaining ingredients, except vinegar.
      1. Boil the marinade for 3 minutes, remove from heat.
      2. Enter apple cider vinegar, mix
   6. Fill with freshly prepared marinade, screw the lids.

   Pomegranate with garlic - a successful combination of flavors

   Recipe for marinating garlic in plastic buckets

   Marinating in buckets is convenient when you need a large amount of finished products at once. There are no problems with banks. Sterilize the buckets simply: several times scald them with boiling water. It's enough.

   Tip! It is better to use plastic buckets that are hermetically sealed. The volume of such buckets is usually equal to 10 liters. They often sell mayonnaise, salt herring, cucumbers, cabbage.

   Video: How to cook Marinated Garlic?