How to pickle garlic at home quickly and tasty?

Pickling garlic is a great idea. Not only will you free up space in the pantry, but you will also preserve the taste and benefits for a long time. Vegetables rolled into jars will not dry out or disappear. You can serve it with borscht, flavor pampushki, vegetable casserole, or salad. Pickled garlic adds flavor to pork and poultry. It can also be used as a snack during a feast. Are you dreaming? Now let's get to work!

Simple recipe

Garlic is pickled in a variety of ways: with or without vinegar, with currants, cinnamon, beet juice, and various sauces. There are many recipes for this wonderful dish.

We suggest starting with the simplest and fastest:

1. Wash 7 kg of garlic.
2. As is, heads, pour into a clean enamel bucket.
3. Pour in cold water to cover it completely.
4. Add a liter of table vinegar.

The bucket should be left in a cool, dark place for a month. Stir the garlic occasionally. Don't worry, it won't rot or disappear.

After 30 days:

1. Rinse the heads well, draining the water several times (some will disintegrate, but this is normal).
2. Dissolve a glass of salt, the same amount of sugar and 400 ml of table vinegar in a liter of water.
3. Pour the marinade over the garlic.
4. Add cold water to the top.

After 10 days you can start tasting. Garlic should be stored under a nylon lid in the cellar or in the refrigerator. It will remain just as tasty and crispy throughout the year.

Quick recipe

If you can't wait to taste pickled garlic, this recipe will come in handy.

Garlic is pickled for 10 days to 4 months. A quick recipe allows you to reduce the marinating time to 3-5 days.

The main secret of this method is the use of hot marinade. Its composition:

• kilogram of peeled garlic;
• a glass of water and the same amount of 9% vinegar;
• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 1 hot chili pepper;
• 1 bay leaf;
• 0.25 tsp each rosemary and coriander.

Marinate garlic step by step:

1. Pour boiling water over the cleaned and washed teeth for exactly 1 minute.
2. Quickly drain the hot water and pour in ice water.
3. Add vinegar, pepper rings, salt and sugar, and spices to the water.
4. Place on the fire and let it boil for 1 minute.
5. Pour the garlic into a jar, fill it with hot marinade and throw in a bay leaf.
6. When the workpiece has cooled, put it in the refrigerator for 3–5 days.

50 shades of pink

A beautiful pink shade of garlic can be achieved by adding beet juice to a jar.

This recipe is very popular:

1. Grate a small head of beetroot, add 20 ml of water, squeeze out the juice through cheesecloth.
2. Peel 8 large garlic heads.
3. Pour boiling water over the cloves for 2 minutes and cool sharply.
4. Bring to a boil, but do not boil, marinade from 450 ml of water, 2 tbsp. l. salt and the same amount of sugar, 50 ml of vinegar and juice of 1 beet.
5. Pour into jars filled with cloves. When the workpieces have cooled, transfer to the refrigerator.

The first sample can be taken in about 4–7 days.

What if without vinegar?

If you suddenly run out of vinegar, you can marinate garlic in spices and lemon-sour cream-honey sauce:

1. Peel 4 large garlic heads.
2. Pour boiling water over it.
3. Place the cloves in a small saucepan.
4. Mix the juice of 1 lemon, 0.5 cups low-fat sour cream, 2 tbsp. spoons of honey.
5. Add pepper (2–7 peas) and salt (and 0.5–2 tbsp.) to taste.
6. Pour the cloves into the marinade and bring to a boil. Let cook for 2-3 minutes.
7. Pour everything into a clean glass jar.
8. Once it cools down, put it in the refrigerator and wait 14 days.

Recipes from different cuisines

Different countries use their own unique methods of pickling garlic. The recipes presented below will appeal to lovers of exotic foods.

Interesting fact

Pickled cloves are often colored green or even blue. This is due to the substance allicin, which reacts with amino acids and forms pigments. Green garlic tastes the same as white garlic. But if you want to avoid staining, try not to damage your teeth. And also give preference to freshly harvested garlic that grew in cold climates.

Iranian

A very unusual recipe for Europeans. The taste of pickled garlic is sharp and balsamic. It is usually eaten with rice and meat.

Preparation step by step:

1. Place the garlic, not divided into cloves (as much as will fit), into a two-liter jar.
2. Mix grape vinegar with 2 tbsp. spoons of sugar and fill the jar to the top (with vinegar only).
3. Place the lid on top, but do not close tightly. Keep in a warm place for 3 days.
4. Release the gas and close the lid completely.
5. The jar should stand on the balcony for 4-5 months.

Pickled garlic in Iranian style is like expensive wine – the older it is, the tastier it is. If you can resist, try to open it in 3-4 years.

Korean

Korean cooks use soy sauce to pickle garlic. This gives it a rich taste and aroma.

How to cook:

1. Thoroughly wash 0.5 kg of garlic heads.
2. Pour half a liter of water and 100 ml of vinegar and leave in a cool place for a week.
3. Wash and then press the heads tightly into the jar.
4. Boil 250 ml of soy sauce over low heat for 10 minutes.
5. Pour into a jar.
6. After cooling, transfer to a cool place.

In 7 days, the savory snack will be ready!

Armenian

This recipe is also called “Tsarsky”. Armenians pickle whole garlic:

1. Pour 3 kg of garlic with cold water and leave for a day.
2. Remove the top layer of husk.
3. Rinse by changing the water three times.
4. Press the heads tightly into jars or other glass (ceramic) containers.
5. Pour in cold brine (1 liter of water and 45 g of salt).
6. Every day, drain the old brine and add new brine.
7. After 3 weeks, instead of brine, fill the jars with cooled marinade. To prepare it, mix a liter of water in a saucepan, 3 tbsp. l. salt and sugar, half a glass of grape vinegar, 100 ml of grape juice (white), 3 walnuts, 8 peas each of black and allspice, 2 clove buds. All this is cooked for 3 minutes.
8. Cover the dishes with gauze and keep them in the cold for 14 days.
9. Transfer the heads to another bowl and cover with light grape juice for 7 days. Place in the refrigerator.
10. Pour in fresh grape juice and marinate the garlic for another 5 days.

To prevent the garlic from coming out bland, use coarse salt.

How to prepare garlic for the winter?

Pickled garlic is prepared for the winter in the usual way - rolled into jars. The instructions are simple:

1. Wash and sterilize dishes and lids.
2. Pour boiling marinade over the garlic packed into jars.
3. Roll up and place on the lid.
4. Wrap it in a towel, and after cooling, take it to the cellar.

Any recipe with a hot marinade will do. But preparations with pepper and herbs turn out especially well at home:

1. You need to peel and wash 1 kg of garlic.
2. Wash three 0.5 liter jars and twist lids with soda.
3. Place in a cold oven with the neck down (place the lids on the rack).
4. Select a temperature of 150 degrees. After heating the oven, time it for 10 minutes.
5. Boil the kettle at this time.
6. Wash and chop a bunch of parsley, dill, 3 hot peppers, 6 currant leaves.
7. Take out the jars and put peppers and herbs inside, and garlic on top.
8. Pour boiling water from the kettle and cover with sterile lids.
9. Wait 5 minutes and then pour the liquid into the saucepan.
10. Add 300 ml of boiling water, 3 bay leaves, 15 black peas and 10 allspice peas, 2 cloves, 2 tbsp. l. sugar and salt.
11. Boil for 3 minutes, then add a shot of vinegar.
12. Pour the marinade into jars and seal.
13. Turn over, wrap.

Garlic arrows

Yes, yes, the arrows can also be pickled. Recipe:

1. Wash 3 kg of garlic feathers.
2. Cut into neat sticks.
3. Pour boiling water over for 1 minute.
4. Cool quickly.
5. Add 3 tbsp to 1 liter of water. spoons of salt and sugar, 2 buds of cloves and a couple of peas of allspice.
6. Boil for 2 minutes.
7. Add 0.5 cup of vinegar.
8. Place the arrows in sterilized jars.
9. Fill with marinade.
10. Roll up.

You can try the snack after 2 months.

Making really delicious pickled garlic is easy. This will take a maximum of 1 hour. You will have to wait much longer for it to reach “condition.” But the result is definitely worth it. Spicy, sharply salty, it becomes completely different from fresh. Marinating helps remove unpleasant bitterness. The snack turns out very tasty, refreshing and healthy!