How to prepare pickled garlic for the winter with cloves and whole? TOP-5 recipes for making canning at home. Preparation secrets and video recipes.
Pickled garlic is a real find. It will add spicy notes to the dishes, and in its own form is very tasty and healthy. Such a savory appetizer will certainly become the highlight of the festive feast. There are many interesting ways to marinate garlic, while they are all easy to prepare and do not take much time. The main thing for the blanks is to choose high-quality garlic and observe the subtleties of cooking, then the appetizer will turn out to be tasty, beautiful and healthy.
Pickled garlic - cooking secrets
- Not suitable for pickling too young, as well as old dried garlic. What is needed is the golden mean. Green shoots of garlic (arrows) are also subject to pickling.
- Select for harvesting garlic cloves without damage. They should be firm and elastic, then the garlic turned out to be crunchy. Loose cloves in the marinade will fall apart, and I will not look beautiful.
- The wedges should be marinated for as long as indicated in the recipe. If you take them out earlier, they will not soak and come out dry. If overexposed in brine, it will turn out to be watery.
- Do not add a lot of sugar to the marinade, otherwise the snack will acquire a sweetish taste.
- Garlic is pickled whole and in slices. More often they prefer peeled cloves, but sometimes they are pickled and unpeeled. The marinade is used with both hot and cold brine.
- There are many ways to prepare pickled garlic: with vinegar, lemon juice, soy sauce, with spices, in Korean, in Armenian, in Georgian.
- Garlic pickling recipes can be supplemented with clove flowers, coriander, dill seeds, and even grape juice.
- To give the garlic a red color, add raw chopped or grated beets to the brine after vinegar, or even squeeze juice out of them.
- For preparation, it is better to use small jars so that you can quickly eat the snack after opening.
- To prevent pickled garlic from darkening, soak it for a couple of hours in cold water before canning.
- You can serve beautiful pickled garlic cloves as part of an assortment with other pickled vegetables or on your own on a separate plate.
Pickled garlic with cloves
Pickled garlic cloves remain firm and crisp, while being softer and more tender than fresh ones. They can be served not only as an appetizer, but also on their basis to prepare a variety of sauces.
See also how to quickly cook pickled garlic with chives.
- Caloric content per 100 g - 226 kcal.
- Servings - 1 kg
- Cooking time - 30 minutes
Ingredients:
- Garlic - 1 kg
- Water - 1 l
- Dill umbrellas - 3 pcs.
- Vinegar (9%) - 3 tablespoons
- Sugar - 1/2 tbsp.
- Salt - 1, 5 tablespoons
Cooking pickled garlic with cloves:
- Disassemble strong and good heads of garlic into cloves and peel them.
- Scald them with boiling water and chill them quickly in cold water.
- For the marinade, put water on fire and dissolve the salt and sugar in it. Add vinegar and bring to a boil.
- Place the dill umbrellas in sterile jars and fill the garlic cloves up to the shoulders.
- Pour the hot marinade over the garlic.
- Cover the jars with sterile lids and sterilize for 5 minutes.
- Roll them up with lids, wrap them in a warm blanket and leave to cool. Store the snack in a cool place.
Pickled garlic in a jar
Pickled garlic in a jar is crispy, pungent and sweet and sour. It can be used to prepare all kinds of dishes and to decorate them, as well as a savory snack.
Ingredients:
- Garlic - 800 g
- Water - 1 l
- Salt - 3 tablespoons
- Sugar - 3 tablespoons
- Vinegar essence - 1 tablespoon
Cooking pickled garlic in a jar:
- Peel the garlic and soak in cold water.
- Place it in sterilized jars, pour boiling water over it and leave for 10 minutes.
- Drain the jar and make a marinade based on it.
- Add salt and sugar to the water and bring to a boil.
- Pour the marinade into the garlic jars and add the vinegar essence.
- Roll up the container with clean lids, wrap it in a warm blanket and cool. Store the jar in a cool place.
Pickled garlic with beets without sterilization
Pickled garlic with beets turns out to be incredibly beautiful. At the same time, the addition of beets to the marinade does not affect the taste of the snack in any way, but only changes in color.
Ingredients:
- Garlic - 2 kg
- Beets - 300 g
- Dill - 100 g
- Water - 2 l
- Vinegar 9% - 200 ml
- Salt - 2 tablespoons
- Cloves to taste
Cooking pickled garlic with beets without sterilization:
- Wash the garlic thoroughly, cut off the roots, rinse again and pour over with boiling water.
- Wash the greens, peel the beets and cut into strips.
- Put greens, beets and cloves in clean jars washed with soda.
- Then place the heads of garlic tightly.
- Boil water and salt, add vinegar and boil for 5-7 minutes. For 1 liter of water is 1 tablespoon. salt (no top) and 100 g of vinegar.
- Pour the brine into the jars and leave for 10-15 minutes to release air bubbles. Then top up with brine if the amount has decreased.
- Close the jars with nylon lids, cool completely and send to the cellar. After 14 days, pickled garlic with beets can be consumed without sterilization.
Pickled garlic for the winter
Pickled garlic for the winter is a spicy spicy appetizer that will well complement meat and fish dishes, and garlic will add a special piquancy to soups, borscht and main courses.
Ingredients:
- Garlic - 300 g
- Dill umbrellas - 1 pc.
- Parsley - 1 bunch
- Water - 1 l
- Bay leaf - 1-2 pcs.
- Black peppercorns - 3-5 pcs.
- Thyme (dried) - 1 tsp
- Ginger - 0.5 tsp
- Rock salt - 1, 5 tablespoons
- Table vinegar - 3 tablespoons
- Sugar - 2 tablespoons
Cooking pickled garlic for the winter:
- Peel the garlic cloves, rinse in water, place on a towel and leave to dry.
- At the bottom of the can, sterilized over steam, place an umbrella of dill and parsley sprigs.
- Place the garlic cloves on top, filling the jar to the very neck.
- For the marinade, put bay leaves in hot water, add black peppercorns and dry thyme. Add salt and sugar. Lastly, add vinegar and a pinch of ground ginger.
- Put the marinade on the fire, boil for 2-3 minutes and pour the garlic cloves with hot brine.
- Seal the jars and turn the pickled garlic jars upside down. Wrap them in a warm blanket and leave in a warm place until they cool completely.
Pickled green arrows of garlic
Pickled garlic arrows can be eaten simply with bread or served as an addition to any meat and fish dish. Such garlic can be eaten in the middle of the day and not be afraid that there will be a pungent smell from the mouth.
Ingredients:
- Arrows of garlic - how much will fit in a jar
- Water - 1 l
- Salt - 50 g
- Sugar - 50 g
- Table vinegar 9% - 1 tbsp
Cooking Pickled Green Arrows of Garlic:
- Wash the garlic arrows and place them in a clean jar.
- Pour water into a saucepan, add salt and sugar, boil and remove the pan from heat.
- Pour the garlic arrows with hot marinade and pour vinegar on top.
- Roll up the jars with clean lids, wrap them in a warm blanket and leave to cool.
- Store pickled green arrows of garlic in your pantry at room temperature.
