How to prepare pickled garlic at home: recipes and storage methods in winter

There are two ways to preserve vegetables for the winter. This is pickling and salting (fermentation, soaking). The difference is that it acts as a preservative. Marinating involves the use of vinegar or citric acid. Fermentation is based on the formation of acid during natural fermentation. If additional acids are added, then in small quantities. This also applies to garlic. It is most often pickled for the winter, but then you have to add quite a lot of vinegar to the preparations - the marinade for this vegetable is usually made quite concentrated. Therefore, there are people who prefer to salt this product. Pickled garlic has a milder taste, although it is sometimes made with the addition of a small amount of vinegar. You can ferment it whole (heads) or disassembled into cloves. This snack is especially popular in the East. There are several recipes for it, all of them are quite simple, so even a novice housewife can cope with the task if she knows and takes into account several important points.

Features of canning

Pickling is a type of canning of vegetables, during which lactic acid is formed (it is a natural preservative). Pickled vegetables have a high nutritional value; they have a beneficial effect on the gastrointestinal tract, destroy harmful bacteria, increase immunity and prevent infectious diseases.

IMPORTANT! If you have diseases associated with increased stomach acidity: gastritis, stomach ulcers, gastroduodenitis, then you are strictly prohibited from consuming pickled vegetables.

A simple recipe for quick salting of whole heads of garlic

A glass jar and salt create the most favorable conditions for the heads. Therefore, I always leave part of the harvest for such “dry” storage. Everything is done simply - without vinegar, without marinades. The only thing you need to do is dry the heads. To do this, hang them in a well-ventilated area, for example, on a balcony.

You will need:

How to do:

1. Cut off the stalk of each head of garlic and check that it is dry. The roots should also be dry. If there are damaged cloves, remove them immediately.

2. Place a layer of salt at the bottom of a clean, dry 3-liter jar. Lay out the first layer of heads. Cover them well with salt so that there is no empty space left. And again lay a layer of garlic.

3. Continue in the same order. As a result, the heads should be completely covered with salt. Cover the neck with a piece of cloth or paper napkin and secure it with a rubber band.

You can store the workpiece at room temperature in a dry place. But not on the mezzanine - warm air rises there. It’s even delicious to eat with homemade croutons.

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Benefit

Pickled garlic has the same amount of beneficial properties and vitamins as a fresh vegetable. It remains just as crispy, but loses its unpleasant and pungent odor after consumption.

Microelements contained in garlic:

• sodium;
• calcium;
• iron;
• phosphorus;
• magnesium.

In addition, it has a high content of vitamins: B, C, D, P. They help normalize the functioning of the nervous system, protect the body from viruses and bacteria, and help get rid of many diseases. The benefits of this vegetable crop cannot be overestimated. Especially in autumn and winter, when the body is susceptible to various diseases, it is very useful to use garlic for prevention.

Useful properties of pickled garlic for children:

• growth accelerates, bones and teeth become stronger, wounds heal faster;
• prevention of influenza and various viral diseases;
• immunity is strengthened;
• appetite improves;
• Thanks to the formation of bile, digestion is accelerated.

Most children, when eating garlic in dry form, complain about its unpleasant smell and taste. Thanks to fermentation, these negative effects are lost, and the child will be happy to take this product with food.

In ancient Rome, gladiators ate several cloves of pickled garlic every day, thanks to this they had a strong immune system and were always brave and courageous.

Beneficial properties of pickled garlic for older people:

• bones are strengthened, fractures are prevented;
• the risk of developing stomach cancer is reduced;
• the risk of heart attacks and strokes is reduced;
• bile secretion improves;
• the functioning of the pancreas and thyroid gland is normalized;
• The aging process of the body slows down.

REFERENCE! Even a healthy person should take garlic regularly, because daily stress, an unhealthy lifestyle and poor diet will take their toll with age.

Secrets of successful and tasty sourdough

All chefs know that a dish turns out successful in Armenian style only if you adhere to certain rules.

1. Selection of heads. Only large, strong garlic is suitable for sourdough.
2. Sourdough method. If the crop has just been harvested and the husks have not yet dried, the whole heads should be fermented. When using old heads, the husk is removed to the bottom layer. The lobules are separated from each other.
3. Spicy in sourdough. Lovers of sourdough as in the market are recommended to add hot pepper to the marinade.
4. Salting process. Pickling is accompanied by a fermentation process. The brine partially spills out of the jar, so it requires periodic checking. If there is not enough liquid, you need to add fresh brine to the jar. Sourdough recipes do not allow the addition of pure water. It spoils the final taste of the dish.
5. Sour taste. A more sour taste and specific smell is obtained if you add a tablespoon of 6% acetic acid to the brine.

The dish gets a milder taste if you ferment the cloves with beets. Beetroot juice gives them a pink tint. Depending on taste preferences, garlic is fermented using cucumber brine, beet juice, or rye flour. Flour promotes faster growth of lactic acid bacteria, which ensure the fermentation process. In this recipe, the growth of putrefactive bacteria is practically impossible. They are suppressed by lactic acid fungi.

Consequently, the product is stored longer without additional processing.

The above sourdough recipes are great not only for heads of garlic, but also for fresh arrows.

Recipes: how to ferment and pickle at home?

At this stage of time, there are numerous recipes for pickling garlic, each of which makes the presented product unique in its own way.

In Armenian

To prepare this recipe you need the following ingredients:

• young garlic - quantity as desired;
• Apple vinegar;
• salt;
• water.

Having prepared the ingredients, you can start preparing pickled garlic:

1. Peel the heads of young garlic, cut off the bottom with roots, and wash well.
2. Place the heads tightly in the jar (either whole or in separate cloves).
3. Prepare the marinade at a ratio of 1:2. Take 0.5 liters of water per 1 liter of apple cider vinegar, stir and add about two tablespoons of rock salt.
4. Stir the marinade until completely dissolved and pour into a jar with garlic.
5. After a few days, pour fresh, identical marinade into the jar.
6. Do these steps for 40 days.
7. For the last time, pour 1 liter of water, half a tablespoon of rock salt and vinegar into the jar.
8. Store in a dark place.

The delicacy will be ready by September.

Whole heads like at the market

The following products are needed for cooking:

• garlic;
• salt;
• water;
• hot peppers;
• horseradish leaves;
• allspice with peas;
• Bay leaf;
• dill, cherry leaves (to taste).

After preparing the products, you should perform the following steps:

1. Place a pot of water on the fire. Boil.
2. Add salt (about two tablespoons) and stir until completely dissolved.
3. Place in a cool place to cool the solution.
4. Remove the garlic heads from excess peels and place tightly in jars. You also need to add some horseradish leaves, allspice, and a piece of hot pepper.
5. Fill the jars with the cooled solution and put them in a cool place for 3 weeks.
6. If necessary, you can periodically add boiled water to the brine.

After three weeks, the garlic will be ready. In this form, it can stay with you for several months. If you want to increase the shelf life, you can preserve it. But before that, you need to pour new brine into the jars.

With beets

To prepare this recipe, you need the following products:

• garlic;
• beet;
• black pepper;
• carnation;
• salt;
• sugar;
• vinegar.

Having prepared the ingredients, you can start preparing the recipe:

1. Peel the garlic heads. Place the vegetable in boiling water for 1 minute. After a while, pour cold water over it.
2. Cut the beets into thin pieces.
3. Pack the beets and garlic tightly into the jars, alternating them.
4. Place a saucepan with 1 liter of water on the fire along with salt, sugar, black pepper and cloves.
5. Remove the solution from the heat and pour 100 ml of vinegar into it.
6. Pour the marinade into jars and place them in a cool, dark place.

The product will be completely ready in three days. If you want to preserve it, you should sterilize the jars in hot water.

With other ingredients

You can also cook garlic with cabbage and carrots. The cooking technology is similar to the previous recipes.

Basic requirements for the selection of ingredients

The cooking recipe is simple, but requires careful selection of the main component:

1. Young heads, but with fully formed teeth, are ideal. The stem must be dry; green stems should not be used. Old garlic will work, but it will lack the pleasant tenderness.
2. The heads must be intact, without compromising their integrity, otherwise they will not look aesthetically pleasing.
3. They should be tight when pressed.

How to store for the winter?

In order for the delicacy to be stored as long as possible, it is necessary to keep it in the dark and constantly maintain a cool temperature. This is best done in the cellar. Before twisting, the jars must be disinfected in hot water (at least 5-10 minutes) so that they do not contain excess bacteria. The jars must be tightly sealed to prevent air from entering them.

You can also store garlic at room temperature.

ATTENTION! Sometimes garlic that is stored at room temperature may change color. You should not be afraid of this, because such changes will not harm you. However, if you still want to avoid this, then try to use only a young variety of garlic grown at your own dacha, and not bought in a store.

Marinade

Now it's time for the marinade.

Place pre-prepared seasoning on the bottom of sterilized jars: allspice, bay leaf and one clove flower each.

And for those who want to play a little with taste and color, you can add a little beets. The jars will then turn out beautiful, rich burgundy in color.

Add seasonings “by eye” - as you like best. If you like it spicier, then add more pepper; if you want it more aromatic, don’t skimp on the cloves.

But for real gourmets and true fans of garlic, you don’t have to add anything at all. Limit yourself to marinade only. Garlic, as you remember, is a very self-sufficient product; it will turn out unique even without additions.

There is a little trick. You can prepare half the jars in the classic way, and experiment with the rest. And then compare - which do you like best?

After you put the seasonings in the jars, add the garlic. Place them tightly together so that there is no empty space. And leave it to stand.

And proceed to preparing the marinade yourself.

To prepare the marinade you will need:

• water;
• two tablespoons of salt;
• two tablespoons of sugar;
• 100 milliliters of vinegar.

Bring the water to a boil, add all the ingredients listed earlier, add vinegar at the very end. And boil for three minutes.

All! The marinade is ready.

Ladle the cool, hot marinade into jars right up to the neck. Screw on the lids and turn them upside down. Be sure to check the jars for leaks. Make sure nothing is leaking, bubbling or hissing.

After making sure that everything is going well and according to plan, cover the jars with a warm blanket, rug or towel and let them sit like that for two days at room temperature.

And after the allotted time, put it in a cool, dark place.

If you live in the city, then just put them in the refrigerator. If you live in a private house, you can hide them in the cellar. All conditions have been created there for its safe storage until winter.

Don't worry, the jars won't explode or burst. Each garlic will reach you in the form in which you left it.

In the case when you don’t want to wait until winter, you can give in to temptation and open one jar early. In just four weeks, your garlic will be completely ready for use. Therefore, the most impatient ones, keep this in mind.

Meal options

Canned garlic is one of the best snacks and goes perfectly with almost any meal. This delicacy has excellent taste and goes best with meat and fish dishes. Quite often it is practiced to add pickled garlic to various salads.

Garlic is great for preventing viral diseases, strengthening the immune system and the body as a whole, which is very important in the cold seasons. However, a positive result from taking it with food can only be achieved if consumed regularly in small doses.

Description of preparation:

It makes sense to make pickled garlic from young and strong heads of garlic, which have already formed dense large cloves, but the husk has not yet become hard.
What I like most is that you can ferment garlic either with whole heads or by taking it apart into cloves: either way it turns out great! Fragrant, crispy pickled garlic remains on our table all winter - try it too! Purpose: Inexpensive Main ingredient: Vegetables / Garlic Dish: Preparations / Fermentation Geography of cuisine: Russian cuisine

Garlic marinated with beets

What will be needed:

• fresh garlic - 1.0 kg;
• beets - 300 g;
• water - 1 l;
• salt - 60 g;
• sugar - 60 g;
• vinegar - 100 ml.

Let's prepare step by step:

1. This recipe makes very tasty garlic for the winter. It is because of this that most housewives like to make red garlic rather than white.
2. The beets need to be thoroughly washed with a kitchen brush. Clean. Cut into thick slices.
3. Remove the outer husks from the garlic. The thin film on the teeth does not need to be removed.
4. Boil water in a saucepan. Place prepared garlic in it. Remove with a slotted spoon into a separate bowl and immediately fill with ice water. Then discard in a colander. Let the water drain. Then pack the garlic into pre-prepared sterilized jars, layering with chopped beets.
5. Prepare the filling (salt + sugar + water). Pour all the ingredients into a saucepan, add water and wait for it to boil. After boiling, immediately pour the filling into jars with garlic.
6. Roll up the jars with lids. Wrap in a warm cloth, turning over onto the lids. After complete cooling, remove to storage.

Rules for preparing vegetables

Before you figure out how to pickle garlic, you need to prepare it properly. Much depends on the type of conservation. When it comes to salting heads, it is recommended to follow the following rules:

• use only young vegetables for pickling;
• You only need to remove the top rough part from it and leave the soft part;
• the garlic must be thoroughly washed;
• There is no need to trim the edges and tails.

Garlic preparations in winter will not only successfully complement certain dishes, but will also improve health during the cold period - garlic can suppress infection and treat colds and harmful bacteria.

Pickled garlic in Armenian

Many people love Caucasian cuisine for its unique flavors. For example, garlic heads according to the Armenian recipe will be moderately hot and spicy, it will have an original taste, characteristic of all Armenian dishes .

Ingredients:

• 7 kg garlic;
• 1 liter of 9% vinegar;
• 0.7 l apple cider vinegar 6%;
• 1 kg beets

Preparation:

After harvesting from the garden, the garlic is immediately refined and the tops are cut off, leaving stumps 2;2.5 cm high; the roots are flush with the bottom; Numerous clothes are carefully removed from the heads, without touching the cloves with just one flake, so that the garlic does not fall apart.

Place the garlic prepared in this way (7 kg) into a container (say, an ordinary enamel bucket with a lid). Then fill it with cold water with the addition of 1 liter of 9% alcoholic natural vinegar.

Keep garlic in an acidic environment for 30-40 days, during which time it ceases to be hot. After this, pour out the vinegar solution, and (we don’t do this) rinse the garlic with cold water. Then fill it with strongly salted and sweetened (to taste) cold water, add 0.7 liters of natural 6% apple cider vinegar. If this is not the case, then the same 9% alcoholic natural vinegar will do (0.5 liters per 1 bucket of marinade).

Now all that remains is to grate 1 kg of beets on a fine grater. Pour 0.5 liters of water into the beet pulp, mix and squeeze it into a bucket through cheesecloth. The solution takes on a ruby ​​color. In this marinade until ready to stand for 15-20 days and store in it constantly. Beetroot juice will color the stalk and skin of the garlic, giving it its original presentation.

In addition, the marinade will additionally nourish the garlic with organic acids, giving it a unique taste.

During the ripening period, garlic produces juicy seed arrows. They are processed and also marinated in small glass jars, which are tightly closed with lids. The marinade is the same. Store pickled garlic in a dark, cool place. You can’t expose it to frost; after thawing, it becomes soft and less attractive.

Classic salting of heads

You will need a minimum of time and ingredients to prepare salted garlic. The classic recipe is as simple as possible. Per kilogram of heads you will need 350 g of coarse salt and that’s it.

The preparation looks like this:

• the garlic heads are cleared of the top husk, a large part of the stem is cut off and only a small tail is left;
• the bottom of the barrel or jar is covered with salt in one layer;
• the heads are laid out tightly on top of it, maintaining small intervals;
• the resulting gaps between the heads are compacted with salt;
• The jar is filled to the top; you can add dill inflorescences.

The jar of vegetables is closed and stored in a cool place. It’s best to go to the cellar, but in urban conditions a cool balcony is also suitable.

With added lard

Many people are interested in how to salt garlic along with other ingredients to make it tasty. Some will certainly appreciate the option of salting it with lard. It is well suited for situations where you need to use lard, which takes up a lot of space in the freezer.

For preparation, take a kilogram of garlic heads and lard. You will also need 4 tablespoons of salt, bay leaf, red pepper and peppercorns.

The lard is cut into pieces of medium thickness; you can make holes and fill them with garlic cloves. It is recommended to choose a product with layers of meat to make the product more flavorful. Then the lard is rubbed with a mixture of salt and spices. Next, it is placed in a large container, covered with salt, peeled garlic heads are added and salt again. And so on to the top of the jar.

In a closed jar, lard with garlic is stored in a cold place for 4 months.

Garlic jam

One of the most interesting recipes for preparing garlic for the winter.

What will be needed:

• garlic - 500 g;
• water - 100 ml;
• orange - 200 g;
• lemon - 100 g;
• sugar - 180 g;
• cinnamon - 10 g.

Let's prepare step by step:

1. Process the garlic, separate it into cloves, and wash. Blend into a paste in a blender. You can use a meat grinder for this.
2. Peel citrus fruits and wash. Grind the zest with a fine grater. Squeeze fresh fruit from peeled fruits using a manual juicer.
3. In a small saucepan, combine garlic paste and granulated sugar. Pour in filtered water. Add ground cinnamon, citrus juice and set aside, covering with a lid for 12 hours.
4. After the specified time has passed, place the infused mixture on moderate heat. Boil. Boil for half an hour.
5. Immediately transfer the finished product into prepared sterilized jars. Roll up the lids. Keep refrigerated.
6. If you use jam as a remedy, the recommended daily dose is 20 g of jam per day three times a week.

Garlic jam