How to Pickle Garlic at Home

Pickled garlic is a savory snack. Heads or teeth are often pickled for the winter. This is not surprising, since the seasoning retains the aroma, but loses its vigorous taste. It is for the last quality that many did not like garlic. In a pickled snack, all the useful elements remain. It can be served with meat, fish, stewed vegetables. There is a basic technology for preparing the fill, but many housewives have come up with their own variations with beets, peppers, herbs.

Features of pickled garlic

1. Depending on the size of the cans and the final result, the garlic is pickled in a peeled or unpeeled form. The packaging option also varies, some roll whole heads in containers, others prefer to pickle the snack with their teeth. This aspect does not exclude cleaning, the top layer of the husk is removed, the bottom remains (optional).
2. When choosing garlic, give preference to young instances if you marinate in unpeeled form. If the snack is pickled with teeth, root crops of absolutely any age will do. The main thing is that all elements must remain integral.
3. Preservation is preferably carried out using small cans (0.4-0.6 liters). Not everyone likes a snack, in addition, in an open jar, garlic loses its shelf life. You should not choose containers with a volume of 1.5-3 liters.
4. To keep the garlic appetizing, soak the teeth or heads in ice water before preservation. Soak for 2-3 hours, then proceed to the procedure. Thanks to such actions, the snack will not turn yellow, and the husk will come off easier.

Toasted pickled garlic

• vinegar solution (table 9%) - 110 ml.
• salt - 55 gr.
• granulated sugar - 65 gr.
• drinking water - 1-1.1 l.
• peas - 12 pcs.
• dill seeds - 3 gr.
• garlic - 0.6 kg.

1. The amount of garlic in the recipe is approximate, it all depends on the volume of cans and the size of the cloves. Peel the product, separate the heads. The lower layer of the husk can not be removed if the fruits are young.
2. Rinse the teeth, send them to a colander and leave to dry. Sterilize the container, put the garlic in it. Add dill (seeds), pepper-city, shake the dishes.
3. Pour water into a pan, add granulated sugar, salt. Send to the ring, wait for the seething. After boiling, cook the marinade for 3 minutes.
4. After the specified period, pour vinegar into the solution, turn off the heat. Soak the fill for 10 minutes, fill it with jars of garlic teeth.
5. Make sure that the marinade rises above the garlic, covering it. Seal the appetizer with sterile lids and a special key. Turn over, cool, take to the cellar. Tasting in 15 days.

Pickled garlic

• filtered water - 1 kg.
• table vinegar (concentration of 6%) - 260 ml.
• salt - 20 gr.
• heads of garlic - 500 gr.

1. Remove the top layer of the husk, leave the bottom one. It will protect the teeth from decay, and also give the appetizer a beautiful overall appearance. Wash the vegetable, dry well.
2. Boil the container, put the raw materials in it. Pour salt, pour vinegar. Distribute the total volume of ingredients evenly across each jar. Boil water, fill in containers.
3. Leave the garlic in this form for 5 minutes, it should be completely covered with hot liquid. Now sterilize the lids, tighten using the kitchen key.
4. Shake each jar, you can add your favorite seasonings if desired. Allow the container with the roll to cool upside down. Take it to the cold.

Pickled garlic without sterilization

• granulated sugar - 110 gr.
• garlic (heads or teeth) - 600 gr.
• dill umbrellas - 2 pcs.
• parsley - 60 gr.
• table vinegar 6-9% - 185 ml.
• coarse salt - 90 gr.
• laurel leaves - 5 pcs.
• peas - 10 gr.
• ground ginger root - 10 gr.
• dried thyme - 8-10 gr.

1. Remove the top layer of husk from garlic. Decide in what form the spin will be performed. If garlic teeth are used, the heads must first be taken apart. The lower husk is removed at the discretion.
2. Fold the cloves in a bowl, pour in boiling water, leave for 10 minutes. Dry, prepare a sterile container. Pack ready-made raw materials in jars, 1 cm from the edges.
3. Pour water into a pan, put on fire. When the first boiling appears, pour sugar, bay leaves, peas, dill umbrellas, salt, thyme.
4. Cook for 3 minutes, then pour in the vinegar and pour in the ground ginger. After 2 minutes, pour the marinade into jars, shake gently. Tighten with clean tin lids.
5. Immediately turn the container over the neck, leave it under the sweatshirt until it cools. Transfer to a cold room for seaming. You can close pickled garlic with nylon caps, in which case it is stored in the refrigerator for no longer than 2 months.

Marinated garlic with spices

• rock salt - 55 gr.
• table or wine vinegar - 65 ml.
• dill greens - 60 gr.
• bay leaves - 8 pcs.
• clove buds - 8 pcs.
• coriander (grains) - 10 gr.
• garlic - 650 gr.
• granulated sugar - 50 gr.

1. Peel the garlic teeth, remove the spouts with a sharp knife. Pour the product with cool water, after 20 minutes, remove and dry. Wash the green dill, let it lie on a towel to drain the liquid.
2. If desired, greens can be replaced with parsley, basil or other herbs. Sterilize the twisting jars; do the same with the lids.
3. Pour fragrant spices, finely chopped greens over clean containers. Pack garlic cloves on the container, do not recede from the edges. Divide the total amounts of salt and sugar by the number of cans. Pour each part into a container.
4. Shake the containers lightly, pour in the vinegar solution in the same way. Shake the contents, immediately pour boiling water with boiling water up to the neck.
5. Spin the dishes, turn them over, wait for cooling. Transfer the finished snack to a cool place, leave it to "reach." You can start the tasting in 20 days.

Pickled garlic for the winter

• water passed through the filter - 1.1 liters.
• table vinegar (6-9%) - 110 ml.
• garlic - 900 gr.
• salt - 60 gr.
• granulated sugar (beet) - 145 g.

1. For pickling garlic for the winter, only whole heads are used. In this case, you do not need to separate them into teeth, otherwise the snack will turn out to be very concentrated. Remove the top layer of the husk, leave the bottom one.
2. Pour water into the pan, let it boil. When this happens, send the garlic inside, simmer for 3 minutes. It is important that the heads become soft, but do not turn into porridge.
3. Transfer plants scalded with boiling water to a sieve, let cool and dry completely. To speed up the procedure, rinse the heads with cool water.
4. Wash the cans well, dry with towels or an oven. Now try to compact the garlic without damaging its integrity. In one capacity you need to tightly lay as many heads as possible.
5. Now start cooking the marinade. Pour sugar, salt into the remaining water. Stir, wait until the granules melt. Cook the mixture for another 3 minutes, then add vinegar, turn off the stove.
6. Now fill all the jars with garlic heads by filling, immediately tighten the lids. Turn containers over, allow them to cool in the room. Then stand another 3 days at a temperature of 10-12 degrees.Only then clean the premises for winter preservation.

Pickled Garlic with Sour Cream

• salt - 12 gr.
• high fat sour cream - 130 gr.
• black pepper (ground) - 15-20 pcs.
• lemon juice - 60 ml.
• honey - 60 gr.
• garlic heads - 170-200 gr.

1. Put all the garlic in an enameled basin, remove the top husk. Pour the contents with boiling water, after 2 minutes, drain the liquid. Dip the heads in ice water, clean the teeth of all neoplasms.
2. Cool sour cream, honey, lemon juice to the same temperature. Combine the listed components, add chopped pepper, salt.
3. Adjust the severity of the dressing according to personal preferences, you can add a little ground chili. Now send the garlic to the stewpan, add the sauce made to it.
4. Send the composition to the hotplate, cook over low heat for 5 minutes. Make sure that the marinade does not boil. Take care of washing and sterilizing cans. Put the finished snack in them, twist.
5. Let the spicy seasoning stand in the kitchen until it cools completely. For the best effect, wrap the containers with an old plaid. When the mixture reaches the desired temperature, put the garlic in the refrigerator. Taste after 3 days.

Pickled Garlic in Soy Sauce

• table vinegar - 480 ml.
• garlic - 1 kg.
• soy sauce - 500 ml.
• drinking water - 500 ml.

1. Disassemble the heads of garlic on the teeth, do not remove the husk. You need to wash and dry the raw materials. Send the appetizer to sterile jars all the way to the edges.
2. Pour in the vinegar solution, close the container with a lid. Soak for 6 days in a dark place. After the set time has passed, sterilize the jars for spinning, fill them with 60% soaked garlic.
3. In a saucepan, mix water and soy sauce, put on a fire, wait for boiling. After this, cook the mixture for another 10 minutes. Now pour the marinade into jars of garlic, do not step back from the neck.
4. Twist or roll up covers, allow mixture to cool. Now take to the cold, soak for 4 weeks. After this period, garlic marinated in soy sauce can be tasted.

Pickled Beetroot Garlic

• granulated sugar - 35 gr.
• garlic - 600 gr.
• clean water - 0.9 l.
• greens (any) - 40-50 gr.
• seasonings (any) - 15 gr.
• beets - 200 gr.
• salt - 30 gr.
• table vinegar - 60 ml.

1. Remove the top husk from the garlic. Pour water into the pan, wait for it to boil. As soon as you notice the first bubbles, send the heads into the fluid. After 2 minutes, remove the raw materials.
2. Rinse the beets, cut the ponytails, chop into thin slices. Prepare cans (wash, sterilize, dry). Put your favorite seasonings, herbs in a container.
3. Now start laying garlic, alternate it with beetroots. It is important to ram the raw materials in such a way that there are no voids left.
4. Pour water into a pan, pour salt, granulated sugar. Wait for the mixture to boil, then languish the composition for another 5 minutes. Add vinegar, turn off the stove.
5. Pour the beets and garlic with the prepared marinade, cover with tin or nylon covers. Leave the roll to stand for 12 hours, then put it in the cold. After 3-4 weeks, start using.

Pickled garlic in onion peel

• table vinegar solution - 120 ml.
• drinking water - 230 ml.
• garlic - 950 gr.
• salt - 25 gr.
• onions - 6 pcs.
• granulated sugar - 55 g.
• peas - 8 pcs.
• bay leaves - 10 pcs.
• chopped cinnamon - 3 gr.

1. Remove the husks from the bulbs, rinse the shell under the tap. Leave on a cotton towel to dry. Cook the garlic, the heads need to be divided, and the teeth should be peeled.
2. Pour boiling water over the raw materials, transfer to cold water. Prepare clean (sterilized) containers, pour the washed husks and garlic cloves.
3. Try to alternate the components to give the appetizer a beautiful look in the jar. Start cooking the marinade. To do this, pour water into the pan, pour sugar, salt.
4. Cook until the grains dissolve, pour in the vinegar, then turn off the burner. Fill the container with garlic and husk by filling, immediately twist with a key.
5. Wait for cooling by turning the cans over. When the mixture reaches the desired temperature, put the contents in the cold. Garlic marinated in husks is infused for 3 weeks. After this period it can be consumed.

Pickled Garlic with Horseradish

• cloves (stars) - 4 pcs.
• chili pepper (capsicum) - 2 pcs.
• garlic - 1.8 kg.
• wine vinegar - 370 ml.
• granulated sugar - 40 gr.
• drinking water - 900 ml.
• horseradish root - 160 gr.
• salt - 35 gr.

1. Remove the husk (top) from all the heads of garlic. Put the raw materials in a bowl, fill with hot water. Let stand for 3 minutes, drain the liquid. Rinse the garlic with cold water.
2. Cut the tails, divide the heads into teeth if desired. Rinse the hot pepper, hold it by the ponytail. Chop the fruits into rings, leave the seeds (they will go to a jar of garlic).
3. Peel the horseradish root, rub it on a grater or chop thin plates. Prepare containers for snacks, alternately lay in them chili, horseradish root and garlic (alternate layers).
4. Pour water into a pan, send for cooking. Pour cloves, sugar, salt. Stew for 3 minutes, turn off the heat, pour in the vinegar solution. Fill the filled cans with appetizer.
5. Leave in a warm place to insist, then cork with lids (after about 12 hours). Now put the pickled garlic in the cellar, start eating after 1.5 months.

If you plan to withstand a pickled snack all winter, sterilize containers and tin lids in advance. Lay out raw materials in dry containers. In cases where the closure is carried out with nylon caps, the snack is stored only in the refrigerator.

Video: pickled garlic for the winter