Pickled garlic heads. Step-by-step photo recipe for pickling garlic cloves for the winter without sterilization

Many people love garlic. This incredibly healthy product improves the taste of first and second courses, and in addition, it takes care of our health. Unfortunately, ripe garlic does not store well: by mid-winter, the strong heads are left with limp, yellowed cloves. To avoid this, we recommend pickling garlic for the winter. Such a product will lose some benefits for the body, but the taste will be great!

Ingredients

If you are a big fan of garlic, then you know how rare it is to pamper yourself with it fresh: the specific pungent smell greatly interferes with communication with others. Pickling also solves this problem: the smell becomes less intense than fresh. In addition, you can eat it either simply with bread or with meat and fish dishes.

The main thing in preparing this dish is not to make a mistake with the choice of the main ingredient, that is, garlic. Only ripe, well-ripened root vegetables can be processed. Young garlic is not suitable for this purpose, nor is old, dried garlic (the exception is pickled whole heads of garlic, which it is advisable to take younger ones). In addition, there should be no wormholes or signs of rotting on the surface of the vegetable.

Choose garlic that is strong and ripe without any signs of damage.

There are many recipes and methods for pickling garlic. Almost every housewife has her own secret for preparing it. Some people prefer to marinate the cloves, others prefer the whole heads or just the arrows. You can pickle peeled or unpeeled garlic in either hot or cold brine. Choose the most suitable one from the recipes we offer.

Step-by-step cooking recipes

Whatever processing method you choose, remember that the garlic must be trimmed, washed thoroughly and the outer husk removed. If you decide to pickle the cloves, then you need them. The rest depends on the recipe.

Classic way

For this recipe you will need:

1 kg garlic;
1.5 tbsp. l. coarse salt;
1 liter of water;
3 dill umbrellas;
½ cup granulated sugar;
50 g vinegar (9%).

Note! To pickle garlic, it is better to take small jars, maximum 0.5 liters. This makes it more convenient to store the dish, and you are guaranteed to eat everything that was prepared.

Delicious pickled garlic goes well with all first and second courses

Fast way

This recipe is suitable for you if you need to prepare an appetizer for 1-2 times. You will need the same products as in the previous recipe, but in slightly different proportions:

1 kg garlic;
5 tablespoons of sugar;
2 tablespoons salt;
1 liter of water;
100 g table vinegar 9%.

Peel the garlic heads, leaving the bottom layer of peel (this will keep the cloves from falling apart).
Peel the garlic heads
Boil water and place garlic in it; Blanch for 2-3 minutes. Rinse immediately in cold water and place in jars.
To make the brine, you need to boil water (1 liter), add sugar and salt to it, and mix well. Pour in the vinegar, remove the marinade from the stove and immediately coat the garlic in the jars with it.
Prepare the marinade and pour it over the garlic in a jar, adding spices if desired
If you like a spicy taste, add spices: sweet peas, bay leaves, marjoram and cloves. At the same time, keep the brine on the fire for another 20 seconds so that it is imbued with a spicy aroma, strain through clean gauze and pour into jars.
When the marinade in the jars has cooled completely (at room temperature), put the garlic in the refrigerator for 3 days.

In Ukrainian

Once again, you will need whole heads of young garlic. And besides him:

4 glasses of water;
2 teaspoons salt;
2 cups table vinegar.

With beets

Most often, a simple marinade is used to prepare garlic. But we suggest you add beets to it, which will give not only a pleasant color, but also a unique taste. And if you also use herbs and spices, it will turn out to be a great snack.

Beetroot gives garlic a beautiful shade and pleasant taste.

You will need:

20 heads of garlic;
0.75 l of water;
100 g table vinegar;
1 large beet;
2 tbsp. l. salt;
1 tbsp. l. Sahara;
greens: dill umbrellas, cherry and currant leaves, parsley, basil and horseradish;
spices: cinnamon stick, 3 bay leaves, 5 cloves.

After just a week, garlic marinated with beets can be opened and served.

With chili pepper

Do you like it hot? Then you will surely appreciate garlic with chili pepper. Not only will it be a great snack, but it will also ward off all colds!

For lovers of spicy food, chili peppers combined with garlic are a great option!

Take the following products (based on 1 0.5 liter jar):

14 cloves of garlic;
4-5 small chili peppers;
100 ml vinegar.

Sterilize the jar and place peeled garlic cloves in it. Add chili peppers there. Fill to the brim with vinegar and cover with a lid, roll up. After a week, the snack is ready!

Note! Many housewives complain that pickled garlic takes on a blue or greenish tint. This often happens with imported garlic of certain varieties intended for long-term storage. Sometimes slight greening occurs due to exposure to grasses and leaves.

If you want the taste to be not only spicy, but also spicy, use the following step-by-step recipe. Take these ingredients:

1 kg garlic;
2 chili peppers;
0.5 liters of white wine;
0.5 l of wine vinegar;
3 tablespoons sugar;
2 bay leaves;
1 tbsp. l. white pepper (peas);
olive oil.

For the marinade, combine all ingredients except oil in a saucepan and bring to a boil. You need to cook for 3 minutes.
Reduce heat and cook for another 5 minutes.
Garlic should be placed in clean and sterilized jars. Add the marinade, without adding just one and a half centimeters to the top. Pour olive oil on top and close the lids of the jars. After 5 days, the snack will be ready.

You've probably noticed that this recipe doesn't use salt. This pickled garlic is hot, spicy and slightly sweet.

In onion skins

Although we are used to throwing away onion peels, many people know about the benefits of this product in the household. Garlic can be stored well for a long time in well-dried onion skins. Can you combine them in a jar with marinade? Of course yes! The garlic will acquire a golden hue and a piquant aroma.

For a marinade designed for 1 kg of garlic, you will need:

water - 200 ml;
table vinegar 9% - 100 ml;
sugar - 50 g;
salt - 20 g;
cinnamon - 5 g;
bay leaf - 3 pcs.
allspice - 3 peas;

In Georgian

The peculiarity of preparing garlic in Georgian is the use of tarragon, the spicy and delicate aroma of which will make any dish richer. In the store you can often see this spice under the name “Tarragon”.

You will need:

garlic;
water;
vinegar;
salt;
tarragon, fresh or dried.

Use young garlic for pickling in this recipe. Peel it so that the cloves do not fall apart.

Blanch the peeled and washed garlic

Pour boiling water over and spread the garlic on a flat surface. Without sparing, sprinkle it with salt while it’s hot: it will absorb exactly as much as it should.

When the garlic heads have cooled, place them in jars, alternating layers with tarragon. Dilute vinegar and boiled water in a 1:1 ratio and pour into jars.

Use fresh or dried tarragon

You need to cover the necks of the jars with paper and, without rolling them up, leave them for 7 days.

This garlic can be prepared for the winter, but then you need to sterilize the jars with the contents and roll them up.

Korean marinating

This recipe will take more time, but the result is simply amazing. By the way, you can use both young and old garlic with equal success. The taste is sharp and piquant. For 1 kg of garlic you will need 4 cups (1 liter) of soy sauce and 1 cup of 9% vinegar.

Process the garlic the way you like: cloves or whole. Be sure to remove the husks from the top. Rinse thoroughly and dry.

Place the garlic in a jar. Dilute the vinegar with a little water. Pour the liquid over the garlic until it is completely covered. Cover with lids (without rolling up) and store in a cool, dark place for 7 days.

Soy sauce is used to pickle garlic in Korean.

When time has passed, remove the garlic and place it in other jars, sterilized and dried.

Pour soy sauce into a deep bowl, boil and cook for 10 minutes. Cool, pour into the garlic so that the jars are half full. Roll up the lids and return the jars to a cool, dark place. In just 3 weeks the appetizer will be ready.

In Armenian

This type of garlic is also called “Royal” garlic. You will need the following products.

For brine:

water - 1 liter;
salt - 45 g.

For the marinade:

1 liter of water;
100 g grape vinegar;
45 g of salt and the same amount of sugar;
8 black peppercorns;
4 peas of allspice;
2 clove buds;
3 walnut membranes;
grape juice (white).

Before pickling, you need to prepare the fruits themselves. Place the dug up young garlic in a dark place for 15 days to dry. There is no need to trim the roots and leaves.
When peeling garlic, leave a stalk about 2 cm long
After drying, trim the root rosettes without damaging the slices. Remove the tops, leaving a cutting 1.5 cm long.
Place the heads in a tub and pour in cold, raw water, covering the top with a piece of clean, light cloth. Leave it like this for a day.
Remove the garlic and remove the top husk. Rinse the heads three times with clean cold water.
Place the garlic tightly in suitable containers with a wide mouth - jars or ceramic pots. Fill to the brim with cold brine. Leave for another 24 hours. After this, change the brine to a new one every day for 21 days.
Pack garlic tightly into jars
On day 22, remove the brine and cover the garlic with the pre-prepared cooled marinade. Tie the neck of the jar or pot with a clean cloth and leave it indoors for 15 days.
When the set time has passed, pour the marinade into another container and store it in a cool place for 7 days. At this time, the garlic should be poured with grape juice.
After 7 days, replace the grape juice in the jars with the marinade you saved in the previous step. Another 5 days - and your appetizer is ready, you can serve it to the table!

In Azerbaijani

Separate the garlic heads into cloves, remove the skins, rinse and place in jars.

For this recipe, garlic needs to be cut into pieces.

Boil 3 cups of water mixed with 1 cup of vinegar. To this solution you need to add 1.5 tablespoons of sugar, 1 tablespoon of salt. Place 2-3 bay leaves, 1 clove bud, a little cinnamon and black pepper, as well as fresh herbs: parsley, dill, a piece of horseradish root.

Use different spices in your marinade

Pour the prepared marinade into the garlic in a jar, cover with a lid. After 2 days, serve the appetizer to the table.

In apple cider vinegar

It is better to use winter garlic in this recipe. For 1 jar with a volume of 3 liters, take the following ingredients:

Place the whole washed garlic heads in a jar. Fill with vinegar and water to the brim, leave for 40 days.

When the set time has passed, drain the brine and wash the garlic under running water for an hour.

Place the garlic in the jar again, make a marinade from the indicated ingredients, and pour in. Add water to the brim, cover with plastic lids, and store in the basement or refrigerator. You can eat a snack after 3 weeks.

Pickled garlic without vinegar

Many housewives do not like vinegar, even apple or grape vinegar, considering it not very healthy. We have an alternative that you will surely like. Prepare the following ingredients:

Take a head of garlic, divide it into cloves, peel each of them. Place all the slices on a sieve and pour boiling water over them.
Mix honey with sour cream and lemon juice, add salt and pepper. Pour the mixture into a saucepan, add the garlic there. Place the pan over low heat, wait until it boils and cook for 3 minutes.
Place the pickled garlic in sterilized jars and roll up the lids. Store in the refrigerator or other cool, dark place.

Pickled garlic arrows

When garlic begins to produce arrows during the period of active growth, zealous owners try to remove them as quickly as possible so that the beneficial juices do not go into flowering. It turns out that these arrows don’t need to be thrown away: they can be pickled too.

Arrange the arrows on the banks in the way that suits you best

You will need clean, well-washed arrows on which the bud has just hatched. However, you can safely cut it off. Take as much as will fit in the jar. Place as your imagination dictates: either cut the arrows into small sticks to compact them more tightly, or create a “creative mess” in the jar by twisting it into a ball.

For the marinade you will need:

1 liter of water
3 tablespoons sugar;
3 tablespoons salt;
50 g table vinegar;
2 clove buds;
2 peas of allspice.

Sterilize the jars for a few minutes. Wash the arrows, blanch in boiling water for 2 minutes, place in a jar.

Wash the hands thoroughly

Prepare a brine from the listed ingredients, pour it over the arrows. Add the vinegar last.

Place the arrows in jars, fill with brine and vinegar and roll up

Roll up the jars, wait for them to cool completely and place them in the basement. After 2 months, the snack can be served.

How to pickle garlic for the winter without sterilization

If you noticed, many of the recipes we present do not require sterilization of jars. This is due to the fact that garlic itself disinfects its environment well, due to the content of antibacterial substances. In addition, most often the amount of snacks is designed so that the dish will be eaten quite quickly.

But what if you have a rich harvest of garlic and you want to prepare so much of it that you will have to eat it all winter and still have some left for spring? Either be sure to sterilize (but not all recipes allow this), or use the universal method of pickling without sterilization.

You can pickle garlic without sterilization

For the marinade you will need:

3 tbsp. l. 70% vinegar essence;
2 tbsp. l. salt;
1.5 tbsp. l. Sahara;
1 liter of water.

In addition, be sure to use seasonings:

black hot pepper;
allspice;
bay leaf;
carnation;
cinnamon.

Take 0.5 liter jars and place the seasonings in them.
Disassemble the garlic into cloves, remove the husks, and rinse with running water. Place in jars as tightly as possible.
Prepare the marinade without using vinegar essence yet. Pour the garlic into the bowl, cover and wait 10 minutes.
Pour the marinade back into the pan and return to a boil. This time add the essence. Pour in the garlic again and roll up the lids, sterilized in boiling water. Turn it upside down, wrap it in a towel and leave until it cools completely, after which you can hide the pickled garlic in the basement.

Recipe for making pickled garlic (video)

Surely you will find among these recipes one that you will love and will always be in demand at the holiday table or family dinner. You may have already prepared pickled garlic: tell us in the comments about your method. Bon appetit!

Not every home prepares pickled garlic for the winter, but it is an original and tasty appetizer that is good served with meat dishes, borscht, and jellied meat. You can pickle garlic either in cloves or whole heads, with various combinations of herbs and spices. In any case, it will not be as hot as fresh, but no less healthy.

How to pickle garlic

Pickled garlic will turn out tastier and more appetizing if you follow the advice of experienced chefs.

You can pickle garlic with peeled and unpeeled cloves, as well as whole heads, but this does not mean that it is not necessary to peel it. The top layer of husk is removed in any case, leaving only one layer.
If you want to pickle the fruits whole or in unpeeled slices, you need to choose young garlic. You can pickle garlic of any age with peeled cloves, as long as the cloves are even and undamaged.
To store pickled garlic for the winter, place it in sterilized jars and close them with clean, boiled lids. If you close the jar with a nylon lid, then you can only store the snack in the refrigerator.
To preserve garlic, it is better to use small jars, since this appetizer is not for everyone. It is preferable to prepare several small jars of pickled garlic for the winter, rather than one three-liter jar.
Before you start pickling garlic, you should soak it in cold water for a couple of hours. Thanks to this simple action, it will be possible to preserve its color. Otherwise, the garlic may darken and will no longer look as appetizing.

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

Pickled garlic heads: a simple recipe

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.;
cloves – 3–4 pcs.

Cooking method:

Place cloves, peppercorns, and laurel leaves into sterilized jars. You will need 2 liter jars or 3 with a capacity of 0.65–0.75 liters. Smaller jars for pickling garlic heads will not work.
Pour boiling water over the garlic, then rinse with cold running water, remove the top layers of husk. One layer should be left so that the slices do not crumble. Cut off the roots of the garlic heads.
Place the garlic heads in the jars as tightly as possible.
Heat the water, add salt and sugar, boil for a few minutes, pour in the vinegar and remove the marinade from the heat.
Pour hot marinade over garlic. Seal the jars and wrap them up. Once completely cooled, store in a cool place away from bright light until winter.

Perhaps someone will be confused by the large amount of vinegar that is included in the marinade. The fears are unfounded: 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

young garlic – 1.5 kg;
hot capsicum – 3 pcs.;
bay leaf – 3 pcs.;
water – 0.6 l;
table vinegar – 0.2 l;
salt – 20 g;
sugar – 60 g.

Cooking method:

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

The pickled heads of garlic can be removed for storage in a cool room when they have cooled completely. In winter, it is better to keep them in the cellar, but you can also keep them in the pantry at a temperature slightly below room temperature.

Heads of garlic marinated with beets

garlic – 1 kg;
beets – 0.3 kg;
dill – 2 pcs.;
water – 1 l;
salt – 40 g;
sugar – 40 g;
table vinegar – 100 ml;
black peppercorns – 7 pcs.;
cloves – 5 pcs.

Cooking method:

Carefully peel the top layer of husk from the garlic heads and rinse under running water.
Boil water and add the heads of garlic, blanch for two minutes.
Place the garlic in cold water and let cool.
Place the garlic heads in a colander to drain.
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 on the bottom of each jar, arrange garlic and pieces of beets in the jars.
Cook the marinade from a liter of water, two tablespoons of salt and the same amount of granulated sugar.
Pour vinegar into the boiling marinade, stir, remove from heat.
Pour the marinade into jars, wait until their contents cool slightly (about a quarter of an hour), close tightly. You can use either a metal or polyethylene lid, depending on the conditions under 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 become cloudy and lighten. After this, the canned food should be stored in a cool room. They should be stored at a temperature no higher than 16 degrees, and if they are closed with a plastic lid, in the refrigerator.

Heads of garlic marinated with beets acquire a beautiful color.

Garlic pickled with cloves: a simple recipe

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 peppercorns – 5–6 pcs.;
allspice peas – 5–6 pcs.;
table vinegar – 60 ml.

Cooking method:

Peel the garlic. Soak the garlic cloves for half an hour in cool water, drain in a colander, and let the water drain.
Sterilize several small jars.
Spread dill seeds and peppercorns over them.
Place garlic cloves in jars.
Boil water and pour garlic into it.
After 20 minutes, pour the water from the cans into the pan.
Place bay leaves in it, add the amount of salt and sugar indicated in the recipe, bring to a boil and boil for a minute.
Pour vinegar into the marinade, stir, turn off the heat.
Pour the hot marinade over the garlic and immediately seal with metal lids.
Let cool under something warm, after 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 preparing sauces and soup dressings.

Garlic cloves marinated with pepper

garlic – 0.5 kg;
chili pepper - 2-3 small pods;
allspice peas – 10–12 pcs.;
black currant leaves – 3–4 pcs.;
salt – 20 g;
sugar – 40 g;
table vinegar – 60 ml;
water – 0.5 l.

Cooking method:

Disassemble the garlic heads into cloves, remove the husks from them, cut off the thickening. Throw away rotten and damaged cloves, wash good ones.
Wash the pepper pods and dry them.
Wash 2–3 0.25–0.35 liter jars with soda. Sterilize them and boil the lids that go with them. In this case, it is convenient to use screw ones.
Place peppercorns and currant leaves into jars. Place one chili pepper in each.
Fill the jars with garlic cloves.
Pour boiling water over the garlic, cover the jars with lids and leave for 15 minutes. Throw out the water.
Boil clean water again and pour boiling water over the 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 into jars. Immediately pour the hot marinade over the garlic.
Screw the lids on tightly and turn the jars upside down. Wrap yourself up in something warm. Even a terry towel folded in half will do.

After a day, the jars of garlic cloves can be transferred to the pantry. You can safely store them all winter at room temperature. They will be ready for use only after three weeks - in order to marinate and acquire a spicy aroma, garlic needs time.

Garlic cloves marinated in beet juice

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 peppercorns – 3 pcs.;
table vinegar – 30 ml.

Cooking method:

Separate the garlic cloves, peel, remove all spoiled ones, wash the remaining ones, pour over boiling water, keep in it for 5 minutes, rinse in cold running water and dry.
Sterilize the jars and place the garlic in them.
Wash and peel the beets, grate them on a fine grater. Pour water over the beetroot puree, stir and strain.
Mix beet juice with salt and sugar, add bay leaves, peppercorns, and cloves. Bring to a boil.
Pour table vinegar into jars and pour marinade on top.
Cover the jars with lids and place in a saucepan with water. Sterilize for a quarter of an hour.
Careful not to burn yourself, remove the jars and seal them with boiled twist-off lids.

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

Garlic marinated in soy sauce

garlic – 1 kg;
table vinegar – 0.5 l;
soy sauce – 1 l.

Cooking method:

Separate the head of garlic into cloves. Do not peel the cloves, but wash them well and dry them.
Place the garlic in a clean jar and fill it with vinegar.
Place the container with garlic in a cool, dark place for a week.
Sterilize the jars and place the garlic soaked in vinegar in them, filling each jar about halfway.
Boil the soy sauce for 10 minutes and pour it over the garlic cloves. The sauce should reach the very neck of each jar.
Close the jars tightly with metal lids that have been previously sterilized. Place in a cool place.

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

Pickled garlic is a savory appetizer. You can prepare it for the winter in different ways. It will not become 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.

Pickled garlic for the winter is an excellent alternative to fresh garlic. Due to the specific, pronounced smell, you can’t always afford to enjoy fresh garlic - whether it’s a date, or a business meeting... A pungent smell is sometimes unnecessary. Pickled garlic for the winter will allow you to enjoy your favorite taste without sacrificing social connections and professional tasks.

Pickled garlic does not have such a “stunning” smell as fresh garlic. It is much softer, more tender and at the same time no less tasty. You can eat this garlic in the middle of the day without fear of being “knocked off your feet” by the smell.

Pickled garlic for the winter is a wonderful appetizer. It can easily be eaten simply with bread, or served in addition to any meat or fish dish.

The first thing you need to do is choose the right garlic. Garlic that is too young will not work as well as dried garlic. Delicious pickled garlic is obtained if you follow the golden mean in your choice.

How to marinate

Garlic is pickled both whole and in slices. Preference is given to peeled garlic, but unpeeled garlic can also be pickled. Both hot and cold brine can be used as a marinade.

For example, you can pickle garlic like this. The garlic must be trimmed and peeled (only the top one so that the head does not fall apart - unless, of course, you decide to pickle in slices). Then you need to boil water, add sugar and salt, spices (for example, allspice, cloves, cinnamon). Remove the marinade from heat and pour acetic acid into it. Place the garlic in a jar and pour marinade over it. Close the jar and store in a dark place.

Useful tips

If you want to give pickled garlic a red color, you can use beets. Raw beets are peeled, peeled, cut into cubes and added to the marinade after vinegar. The garlic will get a nice reddish color. There are recipes where the beets are not cut, but grated on a fine grater or the juice is even squeezed out using a juicer.

To prepare garlic, it is better to use small jars so that you can quickly eat the contents of the jar after opening it.

To prevent pickled garlic from darkening, it is better to soak it for a couple of hours before canning.

Garlic pickled for the winter can not only be served as an appetizer. You can use it to prepare a variety of sauces.

In this article we discuss recipes for preparing garlic for the winter. You will learn how to prepare savory snacks that will decorate the table on weekdays and holidays. Pickled garlic preserves vitamins and minerals for the winter, which help strengthen the immune system and give a boost of energy for the whole day.

How to pickle garlic at home using cloves? Use cloves, allspice, bay leaves and herbs as additional ingredients. Garlic will sparkle with new flavor notes and look appetizing.

You can pickle garlic for the winter with different spices and additives.

With dill

Dill gives garlic a pleasant taste. It is rich in carotene, thiamine, vitamin C, iron, phosphorus, calcium. For harvesting, use the top part of the plant. Store garlic in a 0.5 liter glass container. There is enough marinade for 3-4 jars.

You will need:

table salt (can be iodized) - 1.5 tbsp. l.;
cold water - 1 liter;
fresh dill umbrellas - 3 pcs. for 1 jar;
granulated sugar - 0.5 cups;
table vinegar - 50 ml.

How to cook:

Peel the garlic and divide into cloves.
Place the garlic cloves in a sieve and pour boiling water over them from a kettle.
Keep the garlic under running cold water in a sieve for 2-3 minutes and transfer to a clean container.
Sterilize the glass container in the oven for 10 minutes. You can steam the jars or keep them in boiling water - these sterilization methods are also suitable.
Place dill on the bottom of the glass container.
Prepare the marinade: pour vinegar into the water, add salt and sugar. Place on the fire until it boils.
As soon as the marinade begins to boil, remove the pan from the heat.
Pour marinade over garlic. Pour the liquid in a thin stream so that the jars do not burst from the hot temperature.
Pour boiling water over the lids. Seal the jars using a seamer.

Calorie content:

Calorie content per 100 g of product - 72 Kcal.

Prepare pickled garlic for the winter from strong heads that have not sprouted or turned black.

With beets

The root vegetable contains a large amount of vitamin C, folic acid, antioxidants, and potassium. Beets normalize blood pressure and have a beneficial effect on the functioning of the gastrointestinal tract.

You will need:

heads of garlic - 20 pcs.;
water at room temperature - 0.75 liters;
table vinegar - 100 g;
large sweet beets - 1 pc.;
fine table salt - 2 tbsp. l.;
granulated sugar - 1 tbsp. l.;
bay leaf - 3 pcs.;
cloves - 5 pcs.;
cinnamon - 1 stick;
dill umbrellas, currant and cherry leaves, parsley, basil - any amount.

How to cook:

Peel the garlic and separate into cloves.
Keep the garlic cloves in boiling water for 2 minutes.
Place in cold water for a few minutes.
Wash and sterilize the jars under steam or in the oven.
Mix herbs and spices and divide into equal portions.
Place the herbs and herbs in an even layer at the bottom of the jars.
Select large, white garlic cloves and press them firmly into the container.
Pour sugar and salt into the water, pour in vinegar.
While the pan is on the stove, grate the beets on a fine grater and squeeze out the juice through several layers of gauze.
Wait for the marinade to boil and cool for 3 minutes.
Add beet juice to the marinade and pour the liquid over the garlic in the jars.
Place the metal lids in boiling water for a few seconds and seal the jars with a seamer.

Calorie content:

With soy sauce

Adding soy sauce easily solves the question of how to quickly pickle garlic. Soy contains protein, essential amino acids, lysine, tryptophan, histidine. It is rich in vitamins A and K, monounsaturated fats. The sauce is used to prepare fish and meat dishes. Garlic in soy sauce acquires a refined, tart taste.

You will need:

whole heads of garlic - 1 kg;
soy sauce - 1 liter;
9% vinegar - 0.5 liters.

How to cook:

Peel the garlic from the top layers of husk and divide it into cloves. Do not remove the bottom layer of skin from the slices.
Fill a glass container with garlic and add vinegar.
Close the container with a lid and place in a cool place, out of reach of children, for 7 days.
Sterilize jars under steam or boiling water for 10 minutes.
Place garlic soaked in vinegar into jars. The acid can be poured out - it is no longer needed.
Put the soy sauce on the fire. Wait until it boils. Cool for 2-3 minutes.
Fill the jars to the brim with sauce.

Calorie content:

Calorie content per 100 g of product - 42 Kcal.

Pickled garlic heads

You can pickle garlic whole heads

Use recipes for pickled garlic heads for the winter if fresh bulbs begin to dry out and darken. To save garlic from spoilage, select strong, undamaged heads and pour marinade over them.

Classic recipe

This recipe is chosen by housewives who do not like to spend a long time in the kitchen. It will take you 20-30 minutes to prepare. To prepare pickled garlic you need a minimum set of ingredients.

You will need:

whole heads of garlic - 1 kg;
sugar - 5 tbsp. l.;
table (iodized) salt - 2 tbsp. l.;
vinegar 9% - 100 ml.

How to cook:

Peel the garlic. Leave the bottom layer.
Pour boiling water over the garlic and leave under cold running water for 2 minutes.
Fill pre-sterilized glass containers with garlic heads.
Add sugar, vinegar, salt to the water and stir.
Place the marinade on the fire and bring to a boil.
Pour marinade over garlic.
Pour boiling water over the lids and roll up the jars. How to pickle heads of garlic for the winter if there are no metal lids? Use polyethylene.

Calorie content:

Calorie content per 100 g of product - 80 Kcal.

Pickled garlic for the winter may change color over time. It releases pigment with high copper content. This does not in any way affect the taste of the product.

With cloves and pepper

Spices add a slight bitterness, tartness and pleasant aroma to the marinade. Garlic is served with vegetable, meat, and fish dishes. It improves digestion, strengthens the immune system, and relieves colds.

You will need:

whole heads of garlic - 1 kg;
water - 0.5 liters;
table vinegar - 0.4 liters;
sugar - 100 g;
bay leaf - 3 pcs.;
table salt - 2 tbsp. l.;
allspice peas (can be of different varieties) - 10 pcs.;
cloves - 4 pcs.

How to cook:

Mix pepper, cloves, bay leaf and divide into 2 equal portions.
Peel the garlic, leaving the bottom layer. Cut off the roots.
Pour boiling water over the garlic, submerge it in cold water for 2 minutes, and place in a clean container or on a napkin.
Place spices in 2 sterilized 1-quart jars.
Add salt and sugar to the water. Place the pan on the fire.
Before boiling, pour vinegar into the marinade.
Pour the boiling marinade into the garlic in a thin stream.
Pour boiling water over the lids and seal the jars.

Calorie content:

Calorie content per 100 g of product is 75 Kcal.

With chili pepper and horseradish

The preparation will be appreciated by lovers of spicy dishes. Chili peppers and horseradish roots give garlic a strong taste, which are often added to snacks and marinades. Follow the quantity of ingredients - otherwise, due to the strong burning sensation in your mouth, you will not be able to taste the garlic.

You will need:

unpeeled heads of garlic - 2 kg;
medium-sized fresh chili peppers - 2 pods;
horseradish root - 200 g;
cloves - 2 pcs.;
water at room temperature - 1 liter;
sugar - 50 g;
salt - 40 g;
wine vinegar - 400 ml.

How to cook:

Peel the garlic, leaving the bottom layer so that the cloves do not fall apart.
Cut off the roots and stems.
Scald the heads in boiling water, cool in cold water.
Cut off the green part of the pepper and chop it into thin rings. The seeds do not need to be removed.
Cut the horseradish root into strips.
Place cloves, pepper, horseradish on the bottom of the jars.
Fill the jars with garlic heads.
Add wine vinegar, sugar, salt to the water. Place the pan on the fire.
Pour boiling marinade over garlic.
Pour boiling water over the lids and seal the jars.

Calorie content:

Calorie content per 100 g of product is 75 Kcal.

For more information on how to pickle garlic, watch this video:

How to pickle garlic correctly for the winter so that it retains its taste until spring? Follow the suggested tips and carefully follow the sequence of steps in the recipes:

Choose a recipe for pickled garlic for the winter depending on the temperature in the place of storage. If the indicators are positive, there must be vinegar in the marinade, otherwise gas will form in the jars and the lids will fly off.
Marinate the garlic heads, first clearing them of the top layer that contains dust and dirt.
Prepare pickled garlic for the winter based on family members.
If someone in your household suffers from gastritis or stomach ulcers, choose recipes for pickling garlic without hot spices, chili peppers, or horseradish.
When choosing a recipe for pickling garlic cloves, pay attention so that the cloves are not yellow and dry. This negatively affects the taste of the product.
When using the pickled garlic cloves recipe, make sure there are no black spots on them.
Before pickling garlic at home, prepare all the ingredients immediately. Otherwise, you will get confused in the sequence of actions while you search for the right product.
Prepare pickled garlic for the winter without sterilization in a thoroughly washed glass container and be sure to add vinegar. Scald the products with boiling water.
Do not pickle garlic for the winter without sterilization if you do not have a cellar or basement.
When choosing a recipe for pickled garlic, prepare small jars in advance. The maximum volume is 1 liter. If the jars are larger, the snack will lose its taste 2-3 days after opening.
Using a recipe for pickled garlic for the winter in jars, sterilize the containers in wide pans. Glassware should not be immediately immersed in boiling water. Place the jars in warm water and gradually heat until boiling.
Simple recipes on how to pickle garlic at home do not take into account the names of the varieties. If the cloves are colored blue, this indicates a high mineral content and does not affect the quality of the product.
You can pickle garlic in steam-sterilized jars. Another option is to place clean, dry jars in the oven and gradually heat to high temperature.
Pickle garlic for the winter using several recipes: you will be able to appreciate their taste and next year make only your favorite preparations.
When pickling garlic heads and cloves for the winter, make sure that there are no chips or cracks on the jars.

What to remember

When choosing ways to pickle garlic in jars for the winter, make sure you have glass jars in advance.
Recipes for pickling garlic at home may not contain information about sterilization. Use cooking methods that contain vinegar.
How to make pickled garlic delicious if you don’t have the necessary ingredients for the recipe? Pay attention to the classic method. You only need sugar, salt, vinegar and water to make the marinade.
When pickling garlic heads, be sure to remove the roots and, if necessary, the stems.
Pickling garlic will save the situation during a rich harvest, when at home at above-zero temperatures the bulbs begin to darken.
Pickled garlic for the winter, heads and cloves, is equally useful.

Caring housewives spend many summer evenings preparing jam and salads, but not everyone makes pickled garlic as a preparation for the cold season. It is believed that this vegetable with a pungent odor is good fresh. But nevertheless, it is added as a preservative to various pickles.

Taking a crispy pickled cucumber with a clove of garlic out of a jar in winter and tasting the latter, people are surprised to note its pleasant taste. Pickling garlic has recently become popular, and skilled women are coming up with new recipes for it.

Pickled garlic retains most of its vitamins for the winter. If we talk about the taste of the vegetable, then it becomes not as sharp and bitter as fresh. Therefore, you can eat a couple of cloves even before a working day and not be afraid that your colleagues will bypass you because of the unpleasant smell - it simply won’t exist. As for your holiday table, any meat dish will seem tastier if you complement it with garlic from a jar.

Before pickling garlic, the housewife should know that it is better to cook this healthy vegetable before it overgrows and goes to waste. Young heads of garlic are also not suitable for preservation. But the strong heads, which have just begun to open underground, are ideal for pickling.

It is not difficult to prepare a recipe from this vegetable for the winter and it can be done in different ways. Garlic is not only pickled, but also salted. Its heads can be placed in jars as a whole or in separate cloves, the shoots can be preserved and both cold and hot marinade can be used for preparations. Each housewife will have her own favorite way to process this product, but to do this she should try as many recipes as possible.

How to marinate whole

The easiest way to pickle garlic is with heads, without separating them into cloves. To do this, you need to find spices such as black pepper and cloves among your kitchen supplies. Next, measure out 2 liters of water, 20 g of table vinegar, 7 tbsp. salt. The main ingredient in the recipe for pickling garlic heads will be this vegetable itself in the amount of 2 kg. Its heads will need to be washed from the soil, and the husks removed so carefully that the heads do not fall apart. Then the garlic will need to be placed in sterilized jars, adding 10 peppercorns and 4 cloves to the bottom. Everything is filled with boiled water and left for 24 hours.

After this time, the heads with spices are poured with new boiling water and wait until the water cools down. The liquid is poured into a saucepan and put on fire, boiling, salt and sugar are added to it, then vinegar. Mix everything well and after a few minutes pour the prepared garlic marinade into the jars. Next, the standard procedure of rolling up the lids and wrapping the workpieces in warm clothes or a blanket is carried out. After the marinade has cooled, the jars are placed in the basement or cellar. Having completed all the steps, you can get delicious garlic, pickled heads, just like at the market.

How to give garlic a “royal” taste

If you like to surprise your guests, you can invite them to try the Armenian method of canning healthy vegetables. Although you will have to tinker with this dish for about 2 months, Armenian pickled garlic will delight everyone with its extraordinary “royal” taste. To prepare this dish, you will need 1 kg of garlic. The marinade will consist of 8-9 black peppercorns, 4 allspice peas, 2 buds of cloves, 45 g of salt and sugar, 100 g of grape vinegar, 1 liter of water and a partition of 3 walnuts.

By the end of cooking, you will need to get 1 liter of natural grape juice. The Armenian recipe for pickled garlic heads is as follows:

The vegetable is dug out from the garden and, together with the tops and roots, is dried in the shade for about a crescent.
After cutting off the tops, leaving 1 cm of cuttings, remove the root rosette.
Unwashed heads are placed in an oak barrel and filled with cold water for 24 hours.
Remove the husks from the heads and wash them in turn in 3 waters.
Pure garlic is tightly placed in glass jars and filled with cold brine consisting of 45 g of salt and 1 liter of water for a day.
Over the next 21 days, once a day, drain the brine from the jars and add new salted garlic.
On the 22nd day, prepare a marinade consisting not only of water and salt, but also add spices and vinegar.
Before pickling the garlic, cool the hot mixture, pour the brine out of the jar one last time, replacing it with the cooled marinade. The neck of the jar is tied with a napkin and the garlic is forgotten for 15 days.
After half a month, the marinade is poured into a glass or ceramic container and placed in the refrigerator.
Instead, natural juice is poured into jars for 1 week (white grapes are better).
After 7 days, the juice is drained and the jar is filled with marinade from the refrigerator.

After 5 days, you can try the recipe for pickled garlic heads and enjoy its wonderful taste.

How to make preparations with cloves and arrows of garlic

If you don't want to spend so much time with the vegetable, you can try this quick cooking method for garlic. For it you will need to take 4 heads and disassemble them into cloves. All slices are doused with boiling water, and then a marinade is prepared from 1 liter of water, 50 g of salt and 50 g of sugar. Boil it for 2 minutes and, after cooling a little, add 100 g of vinegar. Garlic cloves are placed in ready-made sterilized jars, filled with marinade and rolled up. The vegetable pickled with cloves is ready to eat.

White cloves may turn pink and take on an unusual taste if you prepare pickled garlic with beets. For this recipe you will need to make beet juice. Grate 300 g of peeled beets, adding 20 ml of water and stir. Take clean gauze folded in several layers and squeeze the juice through it.

Now take care of the main component of the workpiece. Disassemble 8 of its heads into cloves and remove the husks. Blanch for a couple of minutes in boiling water, then plunge into cold water. Place the cooled vegetable in a sterilized jar. Next, a marinade is made for the garlic-beet preparation. It consists of 50 ml of vinegar, 50 g of salt and 50 g of sugar. Mix 0.5 liters of water with beet juice and bring to a boil, add salt and sugar, vinegar and mix. Pour into jars with garlic and roll them up. To give the pickled garlic cloves a beautiful pink color, wait a week and then try it.

Not only canned garlic bulbs have an excellent taste, but also its young shoots, which begin to grow in July. At this time, they are collected, washed and cut into pieces 4-5 cm long, then scalded with boiling water. To prepare 300 g of pickled garlic arrows you will need 1 glass of water and vinegar, 3 tbsp. salt, 1.5 tbsp. sugar, 10 g ground black pepper, 3 g cinnamon and 3 bay leaves. A marinade is made from these components; vinegar and spices are added at the end of cooking. The arrows are placed in jars, filled with brine and rolled up. After 20 days, the pickled garlic arrows are ready for use.

About pickling a healthy vegetable

Garlic, like other vegetables, can be salted. If you can't wait to try a new dish, a quick recipe for lightly salted garlic will suit you. To prepare a 3 liter jar of the preparation, you will need 1 kg of healthy vegetable, 1 liter of water, 6 black peppercorns, 80 g of salt, 3 currant leaves and 1 horseradish, 3 dill umbrellas. Each head of garlic is peeled and disassembled into slices. Then the brine is prepared: salt is dissolved in warm water. Greens with spices are placed in a jar, with slices on them. Next, you should fill everything with brine, cover the neck of the jar with gauze and leave the workpiece at room temperature for 4 days.

This easy pickling recipe is also interesting. For it you will need 1 kg of peeled garlic and 300 g of salt, as well as small mayonnaise jars with a capacity of 200 g. The vegetable, disassembled into slices, can be finely chopped with a knife or grated on a coarse grater. Another option would be to pass the vegetable through a garlic press (garlic press), then you will not need to peel the cloves, since the husk will remain in the press. The garlic mass obtained by any method is mixed with salt and placed in jars. Cover them with lids and store them in the refrigerator. A vegetable pickled according to this recipe can easily be added to both the first and second courses, as well as to a cold appetizer.

Many housewives prefer to use whole garlic bulbs for pickling, since in this form it is more useful: it retains many of its vitamins, and the taste is almost no different from a fresh vegetable. Before salting the garlic heads, remove the husks and roots from them. A layer of salt is poured into the bottom of a glass jar, and a row of garlic bulbs is placed on it. Sprinkle the vegetables with salt, then put in a second row of heads, which are again covered with salt. The entire jar is filled in this way, and each head of garlic should be in contact with a layer of salt on top and bottom. Then the workpiece will need to be covered with a lid and placed in a cool place until autumn. For pickling, you will need 300 g of salt per 100 g of onions.

About preparing soaked vegetables

You can try preparing pickled garlic according to the recipe. To prepare, 900 g of vegetables are peeled, the heads are washed and soaked in a bowl of warm water for an hour. Afterwards, the garlic is placed in a sterilized jar, cherry and currant leaves and dried dill are added to taste. Next, prepare a marinade from 1 liter of water, 40 g of salt and 40 ml of vinegar. They pour it into the bulbs and, covering the jar with gauze, leave at a temperature of 15°C for 5 days. After this, you can serve the vegetable to the table. If you want to save soaked garlic until winter, close the jar with a lid and put it in the refrigerator.

It’s good when you can try a delicious spicy vegetable at any time of the year. Marinate, salt, soak the garlic. It will not only serve as an excellent addition to other dishes on your table, its constant use will strengthen your immunity and save you from infections and colds.