Soaked garlic, just like at the market. Recipes for quick pickling of garlic

MARINATED GARLIC AS AT THE MARKET

Try to prepare pickled garlic like at the market: this recipe is suitable even for novice vegetable preparers for the winter season. Among the various pickles for the winter, few housewives make garlic preparations. But in vain, because in salted and pickled form it does not lose any of its beneficial properties. Preparing pickled garlic only removes excess bitterness and saturates with the aroma of spices. This vegetable is good as an appetizer for meat and fish dishes and goes very well with vodka. Most often, whole heads of pickled garlic, bought at the market, end up on the table. But exactly the same product can be made at home conditions.

Pickling garlic heads like at the market

Ingredients:

garlic – 1 kg
vinegar 9% – 200 ml
salt – 30 g
sugar – 30 g
black pepper – 20 peas
allspice – 20 peas
bay leaf – 2 pcs. average
water – 200 ml

Important: the garlic must be dense (hard) so that the garlic preparation gets the desired crunchiness. Choose a medium head size.

How to pickle garlic heads

Pour boiling water over the garlic. This is necessary in order to remove excess husks without compromising the integrity of the head. Remove all excess without separating into individual cloves. The garlic heads remain intact.
Transfer the garlic into a sterilized glass jar. Although pickled garlic like at the market is not intended for long-term storage, this step will not be superfluous.
Mix vinegar with water, add spices, salt and sugar. Boil over low heat for 15 minutes.
Bring to a boil, cool to 80°C and pour in the garlic.
Close the nylon lid tightly and leave to cool at room temperature.

You can often see pink garlic in the market. It is marinated with beets and has a very attractive and appetizing appearance. This garlic can also be prepared with your own hands and is no worse than at the market.

Pickled garlic with beets

Ingredients

1 kg garlic
1 small beet
100 ml 9% vinegar
2 tbsp. spoons of salt and sugar
5 black peppercorns
4 buds of cloves
1 liter of water – half a glass of 9% vinegar
If desired, you can add layers of parsley.

Recipe for pickled garlic and beets

Peel the garlic heads from the top layer of husk, without dividing them into cloves.
Place in boiling water for a minute and immediately rinse with cold water.
Peel the beets and cut into thin slices.
Place garlic in sterilized glass jars, alternating with beet slices.
Boil water with pepper, salt, cloves and sugar, remove from heat and pour in vinegar.
Pour the resulting marinade over the garlic.
Close the jars tightly with lids and put them in the refrigerator.

You can try garlic, as at the market, after 3 days. Pickled garlic heads are stored in the refrigerator or in another cool place at a temperature not exceeding 12 ° C. It is recommended to use this marinade within a month so that the preparation does not lose its taste. Serve it Can be served with meat, fish, poultry, or simply with boiled and fried potatoes. Garlic in the marinade will increase your appetite and add a pleasant piquant taste to any dish. Source

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 is an incredibly tasty dish. Its benefits are due to the antiseptic properties of the product and the high content of vitamins A, B, C, D, E. Thanks to the natural fermentation process, more nutrients are retained in the dish. Following the cooking technology allows you to get a very tasty snack at home.

Sourdough recipes are very easy to prepare and do not require many ingredients. The advantage of fermenting whole garlic is the naturalness of the product and its aesthetic beauty.

Ingredients:

1 kilogram of whole garlic;
600 milliliters of water;
30 milliliters of acetic acid 6%;
30 grams of salt.

Freshly harvested heads are used to prepare fermented garlic.

The heads are peeled without separating. The finished product is poured with cold water and left to soak for 6-8 hours.
Banks are pre-prepared. The soaked heads are placed tightly in a container.
To prepare the brine, add salt and vinegar to 600 ml of water. The marinade is brought to a boil.
The jars are filled with cooled marinade and covered with a clean sheet or gauze. The pickling is stored in a cold place for 10-14 days. Check it periodically and add marinade.

Finished jars with heads of pickled garlic are closed with plastic lids. Garlic is stored in the refrigerator or basement for the winter.

Recipe with fragrant herbs

Pickled garlic is not only healthy, but also tasty. Recipes with the addition of spices add a special fragrant aroma to the sourdough.

Ingredients:

1 kilogram of young garlic;
2 tablespoons salt;
1 liter of water;
1 pod of hot pepper;
2-3 leaves of horseradish;
8-10 peas of allspice;
6-8 bay leaves;
dill, currant, cherry leaf to taste.

These products serve 8-10 servings. Fresh ingredients are used for cooking.

Prepare the marinade. Add 2 tablespoons of salt to a liter of water and bring the brine to a boil. We prepare the brine without vinegar.
We prepare the products. We wash the heads under running water. Remove the husk completely. We separate the cloves.
Place the garlic cloves evenly into prepared jars. Add a piece of hot pepper, sweet peas, bay leaves, currant and cherry leaves to each jar. We distribute the spices evenly among the jars.
Fill the jars with cold marinade and put them in a cool place. Garlic should be fermented for 3 weeks. During the entire period, we check the brine and add it as necessary.

If garlic needs to be preserved, after 3 weeks the old brine is drained. The jars are filled with new brine, prepared according to the previous recipe. The preserves are rolled up with metal lids and put away for storage. It should be noted that when fermented, the dish can be stored without swirling for several months.

Secrets of successful and tasty sourdough

All chefs know that a dish turns out successful in Armenian style only if you adhere to certain rules.

Selection of heads. Only large, strong garlic is suitable for sourdough.
Sourdough method. If the crop has just been harvested and the husks have not yet dried, the whole heads should be fermented. When using old heads, the husk is removed to the bottom layer. The lobules are separated from each other.
Spicy in sourdough. Lovers of sourdough as in the market are recommended to add hot pepper to the marinade.
Salting process. Pickling is accompanied by a fermentation process. The brine partially spills out of the jar, so it requires periodic checking. If there is not enough liquid, you need to add fresh brine to the jar. Sourdough recipes do not allow the addition of pure water. It spoils the final taste of the dish.
Sour taste. A more sour taste and specific smell is obtained if you add a tablespoon of 6% acetic acid to the brine.

The dish gets a milder taste if you ferment the cloves with beets. Beetroot juice gives them a pink tint. Depending on taste preferences, garlic is fermented using cucumber brine, beet juice, or rye flour. Flour promotes faster growth of lactic acid bacteria, which ensure the fermentation process. In this recipe, the growth of putrefactive bacteria is practically impossible. They are suppressed by lactic acid fungi.

Consequently, the product is stored longer without additional processing.

The above sourdough recipes are great not only for heads of garlic, but also for fresh arrows.

Garlic, pickled heads

10 kg of garlic heads, 100 g of dill, 6.6 liters of marinade filling.

Fresh, well-formed heads of garlic at milky maturity, planted in winter, are suitable for fermentation. They need to be sorted out, the root lobe removed, kept in cold water for about an hour, drained in a colander, the outer skin removed, and rinsed. Sort the dill, wash, cut into pieces up to 15 cm long and place together with the inflorescences on the bottom of the curing container, place the heads of garlic on top as tightly as possible, cover with a layer of dill, pour in the cooled marinade (910 ml of water, 45 g of salt, 45 ml of 9% - vinegar). To carry out the fermentation process, keep at room temperature for 10–14 days. If necessary, add brine (960 ml water, 20 g salt, 20 ml 9% vinegar). Store in a cool place at a constant temperature.

From the book Under Vodka - 1 author

Pickled garlic 1 kg of garlic, 600 g of water, 30 g of salt, 30 ml of vinegar, dill inflorescences. Divide the heads of young garlic into cloves, remove scales and, after soaking for 3-4 hours in water, rinse under the tap. Then place the slices in jars and fill with pre-cooked and strained

From the book Under Vodka - 2 author Cooking Author unknown -

Pickled garlic Peeled heads of garlic. Filling: for 1 liter of water - 50 g of salt, 75 g of 9% table vinegar. Wash the arrows and heads of garlic thoroughly. Cut the juicy arrows into pieces 10 cm long. Peel the heads of garlic from roots and covering scales, keeping only

author Andreeva Ekaterina Alekseevna

Pickled Jerusalem artichoke Filling: 1 liter of water, 2 tbsp. l. salt. Cut raw tubers into thin slices, place in glass, enamel or wooden dishes, add salted water (2 tablespoons of salt per 1 liter of water). After fermentation is complete, they can be added to salads and vinaigrette.

From the book Secrets of Homemade Marinades author Zvonareva Agafya Tikhonovna

Garlic Garlic juice 1. Peel the garlic, wash it, mince the stems and cloves. 2. Squeeze the juice from the resulting mass, strain it through several layers of gauze, leave for several hours, pour into bottles and seal hermetically. Garlic

From the book Blanks. Easy and according to the rules author Sokolovskaya M.

Garlic, pickled with basil greens For 1 kg of garlic - basil, 100 g of greens, 1 liter of water, salt 70 g, granulated sugar 100 g. Wash the heads of young garlic, free them from stems and roots (bottoms), peel off the top layer of husks, without dividing into slices, soak in cold water for

From the book Blanks. Salting, soaking, pickling, pickling author Kashin Sergey Pavlovich

Garlic pickled in beet juice Garlic – 1 kg, water – 700 g, salt – 70 g, sugar – 50 g, beet juice – 300 g. Wash the heads of garlic, free them from roots, stems and the top layer of husk. Soak the garlic in cold water for 24 hours, rinse with cold water, tightly

From the book Home Canning author Kozhemyakin R. N.

Pickled Jerusalem artichoke Ingredients: 1 kg of Jerusalem artichoke, 100 g of dill.

For brine: 1 liter of water, 50–60 g of salt. author Method of preparation For pickling, select Jerusalem artichokes of the same size and quality, wash, dry with a towel, cut into thin

From the book Great Encyclopedia of Canning

Semikova Nadezhda Aleksandrovna author Pickled onions Ingredients: 1 kg of onions, 3-4 bay leaves, 10 g of allspice.

For the brine: 1 liter of water, 100 g of salt.