Pickled garlic for the winter

Pickled garlic for the winter

Far from every home is harvested pickled garlic for the winter, while it is an original and tasty appetizer, which is well served with meat dishes, borscht, aspic. You can pickle garlic with teeth, as well as whole heads, with various combinations of spices and spices. In any case, it will not be as hot as fresh, but no less useful.

How to pickle garlic

Pickled garlic will get tastier and more appetizing if you use the advice of experienced chefs.

  • Marinating garlic can be peeled and unpeeled cloves, as well as whole heads, but this does not mean that it is not necessary to clean it. The top layer of the husk is removed in any case, only one layer remains.
  • If you want to pickle the fruits with whole or unpeeled slices, you need to choose young garlic. Peeled cloves can pickle garlic of any age, as long as the cloves are smooth and intact.
  • For storage in the winter, pickled garlic should be placed in sterilized jars and closed with clean boiled lids. If you close the jar with a nylon cap, then you can only store the snack in the refrigerator.
  • For the preservation of garlic, it is better to use jars of small size, as this snack is an amateur. It is preferable to prepare for the winter a few small jars of pickled garlic, rather than one three-liter.
  • Before you start pickling garlic, it is worth soaking it for a couple of hours in cold water. Thanks to this simple action, it will be possible to preserve its color. Otherwise, the garlic may darken and will not look so appetizing.

There are many recipes for making pickled garlic for the winter. If you have never tasted such a snack before, it makes sense to cook a couple of jars of garlic according to different recipes, and then compare their taste and flavor.

Pickled Garlic: A Simple Recipe

Composition:

  • garlic - 1 kg;
  • water - 0, 4 l;
  • table vinegar - 0, 4 l;
  • bay leaf - 2-3 pcs .;
  • granulated sugar - 100 g;
  • salt - 40 g;
  • allspice peas - 10 pcs .;
  • carnation - 3-4 pcs.

Method of preparation:

  • Spread carnations, peppercorns, and laurel leaves into sterilized jars. It will take 2 liter jars or 3 with a capacity of 0, 65-0, 75 liters. A smaller volume of jars for pickling garlic heads will not go.
  • Pour the garlic in boiling water, then rinse with cold running water, remove the upper layers of the husk. One layer should be left so that the slices are not scattered. Cut the roots of the garlic heads.
  • Place the garlic heads in jars as tightly as possible.
  • Heat the water, put salt and sugar in it, boil for a few minutes, pour in the vinegar and remove the marinade from the fire.
  • Pour garlic over hot marinade. Cork the banks, wrap. After complete cooling, remove to a cool place, protected from bright light, until winter.

It is possible that someone will be confused by a large amount of vinegar, which is part of the marinade. The fears are groundless: the finished snack will not be too sour. However, if you want to use less vinegar, it is better to use another recipe.

Whole garlic marinated with pepper

Composition:

  • young garlic - 1, 5 kg;
  • hot chilli pepper - 3 pcs .;
  • bay leaf - 3 pcs .;
  • water - 0, 6 l;
  • table vinegar - 0, 2 l;
  • salt - 20 g;
  • sugar - 60 g.

Method of preparation:

  • Remove the outer layers of the husk from the garlic heads, leaving only one lower layer holding the cloves together. Cut off the remnants of the roots.
  • Sterilize three liter jars. In each place on a bay leaf and a whole pod of hot pepper, which is a natural preservative. Thanks to him, you can add less vinegar, salt, sugar in the marinade, so that the taste of the pickled garlic itself will be more pronounced.
  • Spread the heads of garlic over the jars, filling them as tightly as possible.
  • Boil water, dissolving salt and sugar in it. Boil for 3 minutes and pour in the vinegar.
  • Immediately after adding vinegar to the marinade, pour them garlic in jars.
  • Roll the cans with metal lids or screw them tight if using screws.
  • Turn the jars upside down, cover them with a winter blanket, let them cool under it.

Marinated heads of garlic can be removed for storage in a cool room when they are completely cool. In winter, they are best kept in the cellar, but you can also in the closet at a temperature slightly below room temperature.

Garlic Pickles Marinated with Beets

Composition:

  • garlic - 1 kg;
  • beets - 0, 3 kg;
  • dill - 2 pcs .;
  • water - 1 l;
  • salt - 40 g;
  • sugar - 40 g;
  • table vinegar - 100 ml;
  • black pepper peas - 7 pcs .;
  • Carnation - 5 pcs.

Method of preparation:

  • Gently peel the garlic heads from the top of the husk, rinse in running water.
  • Boil the water and put the garlic heads in it, blanch for two minutes.
  • Put the garlic in cold water, let it cool.
  • Place the heads of garlic in a colander to get water from them.
  • Wash, peel and dry the beets with a paper towel. Cut it into pieces about one centimeter wide, twice or three times as long.
  • Sterilize the jars, put dill and spices at the bottom of each, spread the garlic and pieces of beet on the jars.
  • Cook the marinade with a liter of water, two tablespoons of salt and the same amount of granulated sugar.
  • Pour vinegar into boiling marinade, stir, remove it from heat.
  • Pour the marinade over the jars, wait until their contents have cooled slightly (about a quarter of an hour), close tightly. You can use both metal and plastic cover, depending on the conditions in which the workpiece will be stored.
  • Leave the jar at room temperature in a dark place for two weeks. During this time, the marinade will have time to grow dim and lighten. After that, canned food should be stored in a cool place. They should be stored at a temperature not higher than 16 degrees, and in case they are closed with a plastic lid, in the refrigerator.

Garlic heads marinated with beets acquire a beautiful shade.

Marinated Garlic Garlic: A Simple Recipe

Composition:

  • garlic - 1 kg;
  • water - approximately 0, 5-0, 7 l;
  • salt - 40 g;
  • sugar - 40 g;
  • bay leaf - 2 pcs .;
  • dill seeds - 5 g;
  • black pepper peas - 5-6 pcs .;
  • allspice peas - 5-6 pcs .;
  • table vinegar - 60 ml.

Method of preparation:

  • Peel the garlic. Soak garlic cloves for half an hour in cool water, drain in a colander, let the water drain.
  • Sterilize a few small jars.
  • Spread the seeds of dill, peppercorns on them.
  • Spread garlic cloves on the jars.
  • Boil water and pour garlic on it.
  • After 20 minutes, pour the water from the cans into the pan.
  • Put bay leaves in it, add the amount of salt and sugar specified in the recipe, bring to a boil and boil for a minute.
  • Pour vinegar into the marinade, stir, turn off the heat.
  • Fill the garlic with hot marinade, cork immediately, rolling metal caps.
  • Allow to cool under something warm by first turning the jars upside down.

Garlic marinated according to this recipe can be used as an independent snack and as one of the ingredients for making sauces, dressings for soups.

Garlic cloves marinated with pepper

Composition:

  • garlic - 0, 5 kg;
  • Chilean pepper - 2-3 small pods;
  • allspice peas - 10-12;
  • leaves of black currant - 3-4 pcs .;
  • salt - 20 g;
  • sugar - 40 g;
  • table vinegar - 60 ml;
  • water - 0, 5 l.

Method of preparation:

  • Disassemble the heads of garlic into cloves, remove the husks from them, cut off the thickening. Throw out rotten and spoiled teeth, good ones - wash them.
  • Wash the pods, dry.
  • With soda, wash 2-3 cans with a capacity of 0, 25-0, 35 l. Sterilize them, boil suitable lids. In this case, it is convenient to use screw.
  • Spread pea leaves, currant leaves. In each, put one pod of chilean pepper.
  • Fill the jars with garlic cloves.
  • Fill the garlic with boiling water, cover the jars and leave for 15 minutes. Pour out the water.
  • Boil clean water again and pour boiling water over garlic. After 10 minutes, drain the water.
  • Mix half a liter of water with salt and sugar, bring to a boil and boil for three minutes.
  • Pour vinegar on cans. Immediately pour the garlic with hot marinade.
  • Screw the lids tightly, turn the jars upside down. Wrap up something warm. Suitable even a terry towel folded in half.

A day later, jars of garlic cloves can be transferred to the pantry. You can keep them safe all winter at room temperature. They will be ready for use in only three weeks - garlic takes time to marinate and acquire a spicy flavor.

Garlic cloves marinated in beet juice

Composition:

  • garlic cloves (already peeled) - 0.5 kg;
  • fresh beets - 0, 2 kg;
  • water - 0, 5 l;
  • bay leaf - 1 pc .;
  • cloves - 1 pc .;
  • salt - 20 g;
  • sugar - 20 g;
  • black pepper peas - 3 pcs .;
  • table vinegar - 30 ml.

Method of preparation:

  • Separate the garlic cloves, peel, remove all spoiled, wash them, boil water, hold in it for 5 minutes, rinse in running cold water and dry.
  • Sterilize the jars, spread the garlic over them.
  • Wash and clean the beets, grate them on a fine grater. Pour the beet puree with water, stir, strain.
  • Mix beetroot juice with salt and sugar, put bay leaf, peppercorns, and cloves in it. Bring to a boil.
  • Pour vinegar on cans, pour marinade on top.
  • Cover the jars with lids and put in a pot of water. Sterilize for a quarter of an hour.
  • Be careful not to burn yourself, take out the jars and close them with boiled twist-off lids.

Garlic cloves marinated in beetroot juice are not only tasty, but also very beautiful.

Garlic marinated in soy sauce

Composition:

  • garlic - 1 kg;
  • table vinegar - 0, 5 l;
  • soy sauce - 1 l.

Method of preparation:

  • Divide the garlic clove into cloves. Do not clean the cloves, but wash and dry them well.
  • Put garlic in a clean jar and pour vinegar.
  • Place the garlic container in a cool, dark place for a week.
  • Sterilize the jars and place the garlic soaked in vinegar in them, filling each jar approximately half full.
  • Boil the soy sauce for 10 minutes and fill it with garlic cloves. The sauce should reach the very neck of each can.
  • Tightly close the jars with metal lids, pre-sterilized. Clean in a cool place.

Garlic marinated in soy sauce will be ready for use after 3 weeks, but it can be stored longer if desired.

Marinated garlic is a savory snack. You can prepare it for the winter in different ways. It will not be as vigorous as fresh, but will not lose most of its beneficial properties. In addition, it will acquire an unusual spicy taste that many people like.

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