The best recipes for pickled garlic, cloves and whole heads, as on the market, in jars for the winter. How to quickly and tasty cook pickled garlic for the winter in Korean, Georgian, with beets, with

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

Is pickled garlic a delicacy or a snack? It’s difficult to call a product a delicacy that can be easily found in barrels and jars at the grocery market. Despite this, pickled garlic is considered a pleasant addition to dishes. This category also includes sauerkraut and pickled cabbage, pickled cucumbers, Korean carrots, and pickled ginger.

This is what pickled garlic looks like:

Recipe for pickled garlic cloves in jars for the winter

This recipe requires more time to prepare the ingredients, but then you can enjoy the delicacy without any extra hassle.

Ingredients:

garlic - 700 g
water - 500 ml
sugar - 25 g
salt - 20 g
vinegar - 80 ml
black peppercorns - 1 teaspoon
hot capsicum - 1-2 pods (1 per jar)
dill umbrella - 1 per jar

Preparation:

Sterilize jars and lids in the oven.
Peel the garlic and cut into slices.
Clean each slice and cut off the bottom.
Wait until the water is bubbling vigorously, place a colander with garlic in it and blanch the cloves for 60 seconds.
Remove the garlic and place it in cold water.
Wait for the garlic to cool.

At this time, start preparing the marinade:

Place water (500 ml) on the stove.
Dissolve salt, sugar, peppercorns in it.
Boil.
Remove from heat, add vinegar, stir.

Place food in the jar in the following order:

dill umbrella
garlic to the middle of the jar
hot pepper pod
remaining garlic

Fill the jars with hot marinade.
Seal and turn the lids down.
When the jars have cooled a little, put them on the floor and wrap them in a blanket. Then place it in storage.

Delicious and not complicated recipe for pickled garlic cloves

Harissa

You will need: Garlic - 4 large cloves. Chili pepper - 4 pcs. Coriander seeds - a pinch. Zira seeds - a pinch. Cilantro - 1 large bunch. Olive oil - 75 ml. Juice of half a lemon. Salt - to taste. Cooking recipe: Zira and coriander seeds are fried in a dry frying pan. The chili pepper is washed, cut in half and the seeds are removed. The garlic is peeled and washed. Mix the garlic, chili pepper, fried cumin and coriander seeds, cilantro and grind everything using a blender. Add lemon juice, salt (to taste) to the resulting thick paste, thoroughly mix, transfer to a sterilized jar and pour olive oil on top. Store in the refrigerator. Harissa paste is served as a seasoning for meat and rice dishes.

Recipe for pickled garlic for the winter, whole heads, like at the market

Whole marinated garlic is good because it has a rich taste, and there are fewer hassles with cleaning during cooking. But you still have to peel such garlic, just before eating.

Note! The market usually sells red or pink garlic. This kind of garlic can be obtained by marinating it together with beets.

The more beets you put in, the redder your garlic will be.

Pickled garlic with beets “like at the market”

Pickled garlic: quick recipe

This recipe for pickled garlic is considered quick because it does not require much time to “bring it to taste.” Garlic can be consumed after 3 days. For those who like it more vigorously - in 5 days. Also, the recipe does not require sterilization and rolling into jars.

You need to store the snack in the refrigerator or in another place where it will definitely not ferment or spoil.

Advice! Add spices to your taste, but keep in mind that there should be a lot of them. Otherwise, the garlic simply won’t have time to marinate in such a short time.

Ingredients:

unpeeled garlic - 1.2 kg
water – 250 ml
vinegar - 185 ml
salt - 25 g
sugar - 55 g
black peppercorns - 10 pieces
cloves - 5 pieces
coriander - 1/4 teaspoon
rosemary - a pinch
nutmeg - a pinch
bay leaf - 3 pieces

Preparation:

Peel the garlic from all excess and divide into cloves.
Fill jars that have been previously disinfected at high temperature with garlic.
Start preparing the marinade: Dissolve salt, sugar and other spices in water.
Bring to a moderate boil.
Quickly add vinegar and remove from heat.

Pour the freshly prepared hot marinade over the garlic, close the jars and refrigerate for 72 hours.

Pickled garlic can be prepared super quickly!

Roasted garlic jam

You will need:

Garlic - 250 gr.
Sugar - 200 gr.
Water - 200 ml.
Cinnamon (ground) - 0.5 teaspoon.
Nutmeg (ground) - on the tip of a knife.

Recipe:

Peel the garlic, wash it and cut each clove in half.
The cut halves are placed in a cooking sleeve, tied on both sides and placed in the oven. Bake the garlic for about 15–20 minutes. at a temperature of 200°C.
Sugar is dissolved in water, cinnamon and nutmeg are added there. The mixture is placed on low heat and brought to a boil.
As soon as it boils, add baked garlic and cook, stirring frequently, until thickened. The main thing in the cooking process is to prevent the jam from caramelizing. If this happens, add a little water to it and bring to a boil.
The finished jam is placed hot into clean jars, allowed to cool and stored in the refrigerator. Or they are packaged in sterilized jars, rolled up and stored like any other jam.

Important: Jam with roasted garlic and garlic jam with red wine are used as sweet sauces to add piquancy to poultry and meat dishes, as a basis for preparing various seasonings, just like regular jam - with toast and sandwiches.

Garlic, pickled with cloves for the winter without sterilization

Garlic without sterilization can be prepared according to some of the recipes above. There is one big advantage to this cooking method: you don’t have to worry too much. However, the jars will still have to be sterilized!

Helpful information! Sterilization involves processing jars in a special way, in which they are boiled in a large container for 5-30 minutes.

Sometimes sterilization is necessary. For example, when you make 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
ground coriander - 1 whisper
bay leaf - 3 pieces
hot capsicum - 2 pieces
salt - 30 g
sugar - 65 g
ground cumin - 1/2 teaspoon

Preparation:

Peel the garlic from all excess, leaving clean cloves.
Prepare containers for garlic in a special way.
Fill it with garlic.
Start preparing the marinade: Chop the hot pepper into rings.
Dissolve sugar, salt and other spices in water.
Boil for 3 minutes.
At the end, remove from the stove and add vinegar.

Pour the still hot marinade over the garlic.

Cover the jars with lids, turn them over and leave to cool.

The marinade turns out clear and very tasty

Pickled garlic cloves with beets for the winter

This recipe is very similar to the recipe for pickling garlic “as in the market”, but there are still differences

Ingredients:

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

Preparation:

Carefully peel the garlic, separating the cloves.
Also peel the beets, cut them into slices, then cut each slice in half.
Place garlic and beets in sterilized jars in layers.
Cook the marinade: Dissolve salt, sugar and spices in a container with water.
Cook after boiling for 2 minutes.
Remove from heat and carefully add vinegar.

Add hot marinade to garlic and beets.

Seal the jars, invert and remove.

Original appetizer for the table

Pickled garlic

Cooking time: 1 hour 40 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 376 kcal.
Purpose: snack.
Kitchen: homemade.
Difficulty of preparation: easy.

In order to make soaked garlic, it is advisable to take young heads, which are also called milk heads. Their taste is milder. How does this pickling of garlic differ from many other recipes? The fact that the dish will be completely ready for consumption after five days. Pickled garlic can be stored for a long time, up to several months, in a dark and cool place.

Ingredients:

garlic – 0.6 kg;
dill - 2 umbrellas;
water – 2 glasses;
cherry leaves – 5 pcs.;
salt – 30 g;
currant leaves – 5 pcs.;
vinegar 9% – 200 ml.

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Cooking method:

Peel the vegetable heads and wash them thoroughly. Fill with hot water and leave for an hour.
Sterilize the container. Lay out the vegetable, currant and cherry leaves, and herbs.
In a saucepan, mix water, vinegar, and salt. Bring the liquid to a boil and pour into the jars. Cover them with a cloth and keep them for 5 days at a temperature of 10-15 degrees. Then refrigerate or consume immediately.

Korean pickled garlic

This recipe is quite simple. You don't have to prepare the marinade with spices separately.

Ingredients:

garlic - 1.5 kg
water - optional
table vinegar - 300-400 ml
soy sauce - 1 liter (less may be needed)

Preparation:

Peel the garlic well, leaving cloves.
Place the garlic all the way to the top in the jars. Fill approximately 2/3 of the volume of the jar with table vinegar. Fill the rest with boiled hot water.
Close the lids and store in a dark, cool place for a week. For example, in the refrigerator.
After a week, take out the jars of garlic, open them, and drain the marinade.
Disinfect the jars, boil the soy sauce for a quarter of an hour, then cool.
Place garlic into jars 1/2 full.
Fill with warm sauce and seal with lids.
Place in a cool, dry place.

It is better to use good quality soy sauce for marinating.

Garlic tincture with lemon

You will need:

Garlic (large heads) - 3 pcs.
Lemons - 5 pcs.

Recipe:

Lemons are thoroughly washed and cut into large pieces along with the peel.
Garlic is peeled and washed.
Lemons and garlic are chopped using a food processor or meat grinder.
The mass of garlic and lemons is transferred to a 3 liter jar, filling the missing volume with water. The neck of the jar is tied with gauze and left there for 4 days.
After the specified time, the tincture is filtered and poured into clean bottles.
Store in the refrigerator.

Important: Tincture of garlic and lemon is taken to strengthen the immune system (1 tablespoon in the morning on an empty stomach) and cleanse blood vessels of cholesterol (50 ml in the morning on an empty stomach).

Pickled garlic with red currants without vinegar

This recipe is especially relevant in the summer, when there is nowhere to put a large harvest of currants. Ginger will add piquancy and spiciness to the appetizer, and the absence of vinegar will also make it very healthy.

Ingredients:

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

Preparation:

Peel the garlic as usual, separate the cloves and peel them.
Wash the ginger, but do not peel it, because the peel contains most of the nutrients. Cut into medium cubes.
Sort red currants, remove bad berries, branches, debris and leaves. Rinse.
Make the marinade: Dissolve sugar or honey in water, add a few pinches of salt.
Then stir all the garlic into the liquid.
Boil garlic with marinade for 60 seconds.

At this time, distribute the currants and ginger equally.

When the marinade has cooled slightly, pour it into jars along with the garlic.

Seal the jars tightly.

Then move to a cool, dry place for storage.

Tip #1! You can use both garlic heads and cloves in this recipe. This will not cause a difference in taste.
Tip #2! If you are worried about preparations without vinegar, you can additionally sterilize the jars with marinade and currants for 10-15 minutes and only then roll them up.

Preparations with pickled garlic and red currants

Garlic jelly

You will need: Garlic (large) - 2 heads. Vinegar 9% - 400 ml. Sugar - 800 gr. Fruit pectin liquid - 90 ml. Cooking recipe: Divide the heads of garlic into cloves, peel them, wash them and grind them in a blender, adding half the volume of vinegar. The resulting garlic paste is mixed with sugar, the remaining vinegar and brought to a boil over low heat, stirring frequently. As soon as the mass boils, Pectin is poured into it, mixed well and cooked for about 1 more minute. Hot (straight from the heat) jelly is poured into sterilized jars and rolled up. Secrets of garlic preparations To peel garlic easily and quickly, pour warm water over it for 20-30 minutes. Then rub the cloves between your palms - the peel will easily come off on its own, without additional effort. To prepare sauces, pastes and various dressings, you can use garlic that is not suitable for long-term storage, for example, slightly spoiled.

Pickled garlic: Georgian recipe

Georgian recipes often feature a spice such as tarragon. This is not lemonade; another name for tarragon is tarragon. The herb is aromatic, strong-smelling. Georgians love to make drinks with it and use it for pickling.

There are no strict restrictions on quantity in this recipe, only the proportion applies: the ratio of water to vinegar should be 1:2. That is, 1 part water and two parts vinegar.

Ingredients:

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

Preparation:

The garlic, peeled in advance, is transferred with chopped tarragon into jars, alternating: a layer of garlic, a layer of herbs, and so on.
The bite is mixed with water in the previously stated proportion, salt and sugar are dissolved, and brought to a temperature of 90-95 degrees.
This marinade is used to fill food jars.
Cover the top loosely with a lid and put it in a cool place. Ideally - in the cellar, for 14 days.
After time has passed, the jars are opened, the contents are checked, and, if everything is in order, the lids are screwed on tightly.

This recipe for pickling garlic will definitely surprise everyone.

Recipes with garlic

≡ 23 January 2022

← That’s how it was

Delicious pickle →

Simple garlic is far from simple - it is both a healer and a delicious addition to many dishes of meat, fish and vegetables, the taste of which would be far from perfect without such a piquant component. Garlic is pickled and fermented, dried and frozen; Sauces, seasonings, jellies and even jams are also made from garlic. We will now talk about how to prepare such unusual delicacies that will add variety to the menu and allow you to enjoy an incredibly refined taste.

Most preparations from vegetables, fruits and berries are made during or immediately after harvesting - in spring, summer, and early autumn. The good thing about garlic preparations and seasonings is that you can prepare them at any time convenient for you, for example now. Yes, and you can often use garlic for them, which has begun to deteriorate and cannot be preserved fresh for a long time, even if the conditions for its storage are ideal.

DRIED GARLIC

Cooking recipe:
Peel the garlic, wash it and chop it into thin slices.

A baking sheet is covered with parchment paper, on top of which garlic slices are laid out in a thin layer, and placed in the oven.

Turn on the oven at 30°–50°C, open the door slightly and dry the garlic for about 4-5 hours.

When the garlic has cooled, it is packaged in clean jars or trays.

Store at room temperature. If necessary, dried garlic can be crushed in a coffee grinder at any time.

GARLIC SEASONING – FRAVOUS

You will need:
Garlic – 250 gr. Ground black pepper – 2 tbsp. spoons (without a slide). Parsley root – 150 gr.

Recipe:

The garlic is washed and cut into thin slices.

The plates are laid out in a thin layer on a baking sheet, previously covered with parchment paper, and dried at a temperature of 30°–50°C, with the oven door slightly open.

Parsley root is washed, peeled and, like garlic, cut into thin slices.

The chopped parsley root is spread in a thin layer on a baking sheet and dried in the same way as garlic.

Dried garlic and parsley root are ground in a coffee grinder and mixed with 2 tbsp. tablespoons of ground black pepper and packaged in clean jars.

Store the seasoning at room temperature.

ADYGEAN SALT

You will need:
Garlic - 2 large heads. Salt (you can use iodized or sea salt) - 500 gr. Ground coriander (seeds) - 1 tbsp. spoon. Khmeli-suneli - 1 tbsp. spoon. Cilantro (dried herbs) - 1 tbsp. spoon. Dill (dried herbs) - 1 tbsp. spoon. Parsley (dried herbs) - 1 tbsp. spoon. Marjoram (dried herbs) - 1 tbsp. spoon. Basil (dried herbs) - 1 tbsp. spoon. Savory (dried herbs) - 1 tbsp. spoon. Paprika - 1 teaspoon. Ground black pepper - 1 teaspoon. Ground red pepper - 0.5 teaspoon.

Recipe:

Garlic is peeled, washed and crushed using a blender or grater.

All spices and salt are added to the chopped garlic. First, the mixture is thoroughly mixed, then thoroughly ground and pounded in a mortar.

The finished Adyghe salt is transferred to a clean glass jar, closed with a lid and stored in a dry place.

Important: The composition of spices, as well as their quantity, may be different, it all depends on your taste preferences. Adyghe salt is used as a seasoning for ready-made dishes.

GARLIC PASTE

You will need:
Garlic – 200 gr. Olive oil – about 50 gr.

Recipe:

Garlic is peeled, washed and chopped using a blender or meat grinder.

Add olive oil to the chopped garlic and mix everything thoroughly until a homogeneous paste forms.

The resulting garlic paste is placed in clean glass jars, covered with lids and stored in the refrigerator.

GARLIC AND RED WINE JAM

You will need:
Garlic - 250 gr. Sugar - 200 - 250 gr. Semi-dry red wine - 500 ml. Zest of 1 lemon or orange.

Recipe:

The garlic is peeled, washed and cut into small pieces.

Sugar is mixed with wine and brought to a boil.

As soon as the mixture boils, add chopped garlic and zest to it and cook over low heat until about half of the liquid has boiled away.

The finished jam is packaged in clean jars, covered with lids and stored in the refrigerator.

Important: During the cooking process, do not allow the jam to caramelize. If this happens, add a little more wine to it and, reducing the heat to low, continue to simmer until the caramel is completely dissolved.

BAKED GARLIC JAM

You will need:
Garlic - 250 gr. Sugar - 200 gr. Water - 200 ml. Cinnamon (ground) - 0.5 teaspoon. Nutmeg (ground) - on the tip of a knife.

Recipe:

Peel the garlic, wash it and cut each clove in half.

The cut halves are placed in a cooking sleeve, tied on both sides and placed in the oven. Bake the garlic for about 15–20 minutes. at a temperature of 200°C.

Sugar is dissolved in water, cinnamon and nutmeg are added there. The mixture is placed on low heat and brought to a boil.

As soon as it boils, add baked garlic and cook, stirring frequently, until thickened. The main thing in the cooking process is to prevent the jam from caramelizing. If this happens, add a little water to it and bring to a boil.

The finished jam is placed hot into clean jars, allowed to cool and stored in the refrigerator. Or they are packaged in sterilized jars, rolled up and stored like any other jam.

GARLIC JAM – SPICY

You will need:
Garlic - 500 gr. Water - 100 ml. Orange - 1 pc. Lemon - 1 pc. Sugar - 200 gr. Cinnamon - 1 teaspoon.

Recipe:

Garlic is peeled, washed and chopped using a meat grinder or blender.

The orange and lemon are peeled, washed, the zest is grated, and the juice is squeezed out of the fruits themselves.

Mix chopped garlic, sugar, water, cinnamon, lemon and orange zest and juice in a saucepan and leave for 12 hours.

After the specified time, the mixture is brought to a boil and simmered over low heat for about half an hour.

The finished jam is packaged in clean jars and covered with lids.

Store in the refrigerator.

Important: Despite the fact that the ingredients of the jam are subjected to heat treatment, it is called medicinal. To increase immunity, consume 2 teaspoons 3 times a week.

GARLIC-GINGER PASTE

You will need:
Garlic - 300 gr. Ginger root - 200 gr.

Recipe:

Garlic is peeled, washed and crushed using a blender or passed through a meat grinder.

Peel the ginger, cut into small cubes and also grind using a blender or meat grinder.

Mix garlic and ginger, place in clean jars and store in the refrigerator.

Important: The paste will have an even more piquant taste if you add 1 chili pepper to it.

HARISSA

You will need:
Garlic - 4 large cloves. Chili pepper - 4 pcs. Coriander seeds - a pinch. Zira seeds - a pinch. Cilantro - 1 large bunch. Olive oil - 75 ml. Juice of half a lemon. Salt - to taste.

Recipe:

Jeera and coriander seeds are fried in a dry frying pan.

The chili peppers are washed, cut in half and seeds removed.

Garlic is peeled and washed.

Mix garlic, chili pepper, fried cumin and coriander seeds, cilantro and grind everything using a blender.

Add lemon juice and salt (to taste) to the resulting thick paste, mix well, transfer to a sterilized jar and pour olive oil on top.

Store in the refrigerator.

Harissa paste is served as a seasoning for meat and rice dishes.

GARLIC KOREAN STYLE

You will need:
Garlic - 1 kg. Vinegar 9% - 200 ml. Soy sauce - 800 ml.

Recipe:

The garlic is peeled, washed, placed in a clean jar and filled with vinegar. If there is not enough vinegar and it does not cover all the garlic, add water. Close the jar with a lid, put it in the refrigerator and leave the garlic in the marinade to infuse for a week.

After the specified time, the marinade is drained, and the garlic cloves themselves are transferred to sterilized jars, filling them to half the volume.

Boil soy sauce for 10 minutes, cool and fill the jars with garlic to the top, after which they are rolled up.

Store the workpiece in the cellar or refrigerator. The appetizer will be ready about a month after preparation.

Important: You can serve not only garlic itself, but also soy sauce.

MARINATED GARLIC

You will need:
Garlic - 1 kg. Water - 500 ml. Wine vinegar - 300 ml. Sugar - 200 gr. Salt - 20 gr. Bay leaf - 5 pcs. Black peppercorns - 5 pcs. Allspice peas - 2 pcs.

Recipe:

The garlic is peeled, washed, placed in a saucepan and poured with boiling water so that the water completely covers the garlic. Leave to infuse for a day.

After the allotted time, the water is drained and the garlic itself is laid out in sterilized jars, filling them to the top.

A marinade is prepared from wine vinegar, sugar, salt, bay leaf, black and allspice, brought to a boil and immediately poured over the garlic, filling the jars to the top.

The jars are rolled up, allowed to cool and stored in a cool room.

In a week, the garlic will be ready for use.

SPICY SEASONING LAZIJANE

You will need:
Garlic - 400 gr. Sunflower oil - 100 ml. Ground red pepper - 20 gr. Ground black pepper - 25 gr.

Recipe:

Garlic is peeled, washed and passed through a meat grinder or crushed using a blender.

Sunflower oil is poured into a saucepan and heated.

Remove the hot oil from the heat, add chopped garlic and stir until the mixture cools to room temperature. As soon as the mixture of garlic and oil has cooled, add pepper to it and mix everything well.

Place the prepared garlic seasoning into a clean jar and cover with a lid.

Store in the refrigerator.

Important: Lazijan seasoning is an excellent addition not only to baked goods and main courses, but also to soups and borscht.

GARLIC TINCTURE WITH LEMON

You will need:
Garlic (large heads) - 3 pcs. Lemons - 5 pcs.

Recipe:

Lemons are thoroughly washed and cut into large pieces along with the peel.

Garlic is peeled and washed.

Lemons and garlic are chopped using a food processor or meat grinder.

The mass of garlic and lemons is transferred to a 3 liter jar, filling the missing volume with water. The neck of the jar is tied with gauze and left there for 4 days.

After the specified time, the tincture is filtered and poured into clean bottles.

Store in the refrigerator.

GREMOLATA SEASONING

You will need:
Garlic (large heads) - 4 pcs. Lemon - 1 pc. Parsley - 1 large bunch. Salt - to taste.

Recipe:

Garlic is peeled, washed and crushed using a meat grinder or blender.

Parsley is washed and also chopped using a blender.

The lemon is washed, wiped dry and the zest is grated, and the juice is squeezed out of the fruit itself.

Add parsley to the chopped garlic and mix well.

Add grated lemon zest and juice, salt to the resulting mass and mix everything thoroughly again.

The finished seasoning is placed in clean jars and covered with lids.

Store in a cool place.

Important: You can make the Italian Gremolata seasoning even more piquant and interesting in taste if you add a little basil, cumin or lemon balm to it. The seasoning is used as an addition to various salads, sauces, meat, vegetable, fish dishes, cheese snacks, sandwiches and juliennes.

YANNIM SEASONING

You will need:
Garlic - 1 kg. Hot red pepper - 500 gr. Bell pepper - 500 gr. Salt - to taste.

Recipe:

Garlic is peeled, washed and crushed with a blender or meat grinder.

Hot and bell peppers are cleaned of seeds, washed and also ground using a meat grinder or blender.

Add both types of pepper to the garlic, mix everything well, season with salt if desired and package in clean jars.

Store Yannim seasoning in the refrigerator.

GARLIC JELLY

You will need:
Garlic (large) - 2 heads. Vinegar 9% - 400 ml. Sugar - 800 gr. Fruit pectin liquid - 90 ml.

Recipe:

The garlic heads are divided into cloves, peeled, washed and crushed in a blender, adding half the volume of vinegar.

The resulting garlic paste is mixed with sugar and the remaining vinegar and brought to a boil over low heat, stirring frequently.

As soon as the mass boils, pour pectin into it, mix well and cook for about 1 more minute.

Hot (straight from the fire) jelly is poured into sterilized jars and rolled up.

SECRETS OF GARLIC PREPARATIONS

To peel garlic easily and quickly, soak it in warm water for 20-30 minutes. Then rub the cloves between your palms - the husk will easily come off on its own, without additional effort.

To prepare sauces, pastes and various dressings, you can use garlic that is not suitable for long-term storage, for example, slightly spoiled.

The topic of garlic preparations can be continued indefinitely) I hope that you will complement this modest selection with your favorite recipes)

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Pickled garlic in beet juice for the winter

If you want more garlic and less beets, then we present to your attention a simple recipe for making pickled garlic in raw beet juice. According to this recipe, the garlic turns out to be the most delicate, and the taste of beets is almost not felt.

Ingredients:

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

Preparation:

Peel the garlic, separate the cloves.
Blanch the garlic in boiling water for 2-4 minutes.
Then immediately cool the garlic cloves by dipping them in ice water.
At the same time, you can start preparing the marinade: Grind the pre-peeled beets on a coarse grater.
Using gauze, squeeze out the juice.
Dissolve salt and sugar in water, combine with beet juice.
Boil at a vigorous boil for a quarter of an hour.
Add vinegar, stir, remove from stove.

Place the garlic cloves in jars.

Fill the container with hot marinade.

Screw the lids on the jars and remove them until they cool.

It would be nice to add some spices to this recipe.

Garlic jam - spicy

You will need:

Garlic - 500 gr.
Water - 100 ml.
Orange - 1 pc.
Lemon - 1 pc.
Sugar - 200 gr.
Cinnamon - 1 teaspoon.

Recipe:

Garlic is peeled, washed and chopped using a meat grinder or blender.
The orange and lemon are peeled, washed, the zest is grated, and the juice is squeezed out of the fruits themselves.
Mix chopped garlic, sugar, water, cinnamon, lemon and orange zest and juice in a saucepan and leave for 12 hours.
After the specified time, the mixture is brought to a boil and simmered over low heat for about half an hour.
The finished jam is packaged in clean jars and covered with lids.
Store in the refrigerator.

Important: Despite the fact that the ingredients of the jam are subjected to heat treatment, it is called medicinal. To increase immunity, consume 2 teaspoons 3 times a week.

Pickled garlic in red currant juice

Garlic in red currant juice is pickled in the same way as in beet juice. Only if the beets are crushed using a grater, then to chop the currants you will need a blender, meat grinder or food processor.

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

Red currants for this recipe can be used either fresh or frozen.

Garlic seasoning - aromatic

You will need: Garlic – 250 gr. Ground black pepper – 2 tbsp. spoons (without a slide). Parsley root – 150 gr. Cooking recipe: Wash the garlic and cut it into thin slices. The slices are laid out in a thin layer on a baking sheet, previously covered with parchment paper, and dried at a temperature of 30°–50°C, with the oven door slightly open. Parsley root is washed, peeled and, like garlic, cut into thin slices. Chopped parsley root is laid out in a thin layer on a baking sheet and dried in the same way as garlic. Dried garlic and parsley root are ground in a coffee grinder, mixed with 2 tbsp. tablespoons of ground black pepper and packaged in clean jars. Store the seasoning at room temperature.

Pickled garlic: cold method

The difference between the cold method and the hot method is that the marinade is used to pour the garlic after it has completely cooled. This garlic should be infused in a dark, dry and cold place for at least 60 days (2 months). If this takes a long time for you, then use the standard, hot marinating method. Hot pickled garlic can usually be eaten after 2 weeks.

Any recipe for pickling garlic can be instantly turned into a cold one if you pour the cloves not with hot marinade, but with one that has cooled to room temperature. This is the whole secret.

cold pickle both individual cloves and whole heads of garlic

Pickled young garlic: a recipe for the winter

Young garlic, although still very soft and tender, is still suitable for pickling. Any marinade for young garlic will work, as will any marinating method. It is advisable to additionally subject young garlic to additional sterilization, since its antiseptic properties are still weak, and it may deteriorate during storage.

Ingredients for marinating young garlic

Description of preparation

Pickled garlic for the winter with khmeli-suneli

Oriental spice - khmeli-suneli, traditionally used for meat, fish, and vegetable dishes. Garlic is also great for pickling along with cloves, coriander, and black pepper. The seasoning has a pronounced taste and aroma and goes well with lemon juice.

Two recipes for making pickled garlic with hops-suneli.

Recipe No. 1

Recipe No. 2

Garlic marinated with hops-suneli has a pleasant yellow-green hue

Garlic paste

You will need: Garlic – 200 gr. Olive oil – about 50 gr. Cooking recipe: Peel, wash and grind the garlic using a blender or meat grinder. Add olive oil to the chopped garlic and mix everything thoroughly until a homogeneous paste is formed. The resulting garlic paste is placed in clean glass jars, covered with lids and stored in the refrigerator.

Pickled garlic in apple cider vinegar for the winter

Apple cider vinegar is often used to replace regular vinegar. It is believed that apple cider vinegar is less caustic and harmful. Of course, if we are talking about high-quality vinegar, or homemade one. Low-quality store-bought apple cider vinegar is most often a mixture of apple juice and table vinegar.

Since apple cider vinegar can be replaced with regular table vinegar, any recipe from this article will suit you for making pickled garlic. Just replace one vinegar with another.

Advice! The best possible combination can be achieved by adding apple cider vinegar to the recipe for pickled garlic with currants, suneli hops, or beets.

Garlic pickled in cloves for the winter with pomegranate

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

Ingredients:

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

Preparation:

Peel the garlic and separate the cloves.
Also peel the pomegranate in any way convenient for you, and separate the grains.
Expose jars to high temperatures (boiling, heating over steam or in the oven)
Place garlic cloves and pomegranate seeds in layers in jars.
Prepare the marinade by mixing the remaining ingredients except vinegar. Boil the marinade for 3 minutes, remove from heat.
Add apple cider vinegar and stir

Pour in freshly prepared marinade and screw on the lids.

Pomegranate with garlic - a successful combination of flavors

Garlic-ginger paste

You will need: Garlic - 300 gr. Ginger root - 200 gr. Cooking recipe: Peel the garlic, wash it and grind it using a blender or pass it through a meat grinder. Peel the ginger, cut it into small cubes and also grind it using a blender or meat grinder. Mix the garlic and ginger, put it in clean jars and store it in the refrigerator. Important: The paste will have an even more piquant taste if you add 1 chili pepper to it.