Garlic is an aromatic and healthy root vegetable that is commonly used as a seasoning for food or as a base for sauce. But if you try to cook pickled garlic, it will change your entire understanding of the use of root vegetables in food. This dish is perfect as a snack just with bread, ideal for storing for the winter, it will become your specialty and an addition to meat, fish and meat products (for example, dumplings). You can use cloves, whole heads and even arrows during cooking.

Garlic is a fragrant and healthy root vegetable.

This is the easiest and fastest marinating recipe. This appetizer will be a wonderful table decoration, a favorite family treat, and will convince you that pickling garlic at home is a pleasure that requires absolutely no effort.

For pickling, it is better to use a young, but already ripe root vegetable. Required Products:

• Garlic – 0.5 kg;
• Water – 1 liter;
• Salt – 1 teaspoon;
• 6% percent vinegar - 0.2 liters.

Cooking steps:

1. Jars are sterilized. You can sterilize by steam, you can simply wash thoroughly with soda or laundry soap. We also soak the lids in boiling water.
2. The root crop is cleaned. You need to remove the top husk, but leave a layer or two so that the cloves stick to the base; whole heads of the root crop are placed in jars. Greens are also cut. You can leave a few centimeters of “hemp” for beauty, but no more.
3. Garlic is placed in sterilized jars and poured with boiling water.
4. Salt and vinegar are added.
5. Now it's time to close the appetizer.
6. After all the jars are rolled up, shake the contents a little so that the salt is completely dissolved in the water.
7. We put the finished preservation in a dark and cold room (basement) for 3-4 months.
8. The preparations for the winter are ready.

Everyone will gasp: an incredible appetizer - the same pickled garlic cloves for the winter that everyone loves and which no one refuses. Where does the confidence come from? Therefore, as many as three perfect recipes for the perfect snack await lovers of outrageously tasty things. And also useful tips, subtleties and simple tricks for housewives.

Pickled garlic cloves for the winter with spicy oil and herbs

With rosemary and cumin, hot chili, in fragrant olive oil - an idea for long-term storage and simply a magical recipe: an amazing combination of garlic aroma, chili spiciness, herbs.

Garlic is good for salads and pizza, sauces and canapés, for appetizers, side dishes - good everywhere. It is prepared simply, without pasteurization and even without canning - more precisely, without the classic sealing of jars: it is stored in the refrigerator all winter. But - it is not stored: such snacks do not last long in the refrigerator.

Ingredients for a container of 0.5-0.7 l:

• Garlic (peeled) 6-8 medium sized heads;
• Lemon zest or peel: 1 tsp. dry zest or 1-2 strips of fresh peel per 1 jar;
• Rosemary, thyme (the list can be expanded) 2 sprigs per 1 jar or 1 tsp. dry herbs;
  A couple of small slices of chili pepper;
• Mixture of peppers (peas): allspice and black, colored 3-4 pcs. on the jar;
• Extra virgin olive oil 220-250 ml.

1. Peel and rinse the garlic. Want to clean a large amount of it in 10 minutes? Fill it with cold water, forget it for a couple of hours: it will clean instantly - the softened scales will come off on their own, just pry it a little.

Garlic is poured with cold water in recipes where a truly garlicky, fresh aroma is important. In heat-treated dishes, for canning, garlic is poured with hot water: you can peel it after 15-20 minutes.

2. Prepare jars: sterilize. For what? For long-term storage in the refrigerator without capping. Oil is a reliable preservative, but sterilized containers are even more reliable.

If you pickle garlic cloves without sterilizing the jars, you should discard the lemon zest and peel to increase shelf life.

3. Place herbs, chili, and a mixture of peppers on the bottom of the jars.
4. Place the garlic, 1 cm short of the “neck” of the jar - leave room for oil.
5. Pour oil over the garlic cloves, covering the garlic by 0.5-1 cm, cover with a lid.

Garlic pickled with cloves for the winter without sterilization

Option one - without rolling and pasteurization: leave for a couple of days on the bottom shelf of the refrigerator. During this time, the oil will be saturated with a spicy aroma, take on a pungency, the garlic will become saturated with oil, take on the pungency of chili and the aroma of herbs.

How to determine readiness? Visually: the finished pickled garlic cloves glow, soaked in oil, they are almost transparent.

As you use it, you can add oil to the jars, which quickly takes on the aroma of herbs, and add the spicy garlic oil itself to sauces, season salads, fish and meat dishes.

The second option is classic capping followed by pasteurization. The jars are rolled up, pasteurized for 5-7 minutes depending on the size, and turned over.

Crispy pickled garlic cloves for the winter without sterilization in Georgian style

An extremely successful snack option: a pure aroma of garlic, undisturbed by spiciness, with a perfect balance of salt and sugar and appropriate sourness. A good addition to side dishes and pilaf, fish and meat - in general, this thing is successful everywhere.

Garlic pickled with cloves for the winter without sterilization in Georgian style: a simple and quick recipe.

Ingredients:

• Garlic with not very large cloves 1 kg (optional) or 10-17 heads per 1 liter of finished preserves;
• Oil (any vegetable oil without intense odor) 70-80 g;
  Vinegar 9% 100-110 ml;
• Water for marinade 1-1.2 l;
• Salt 50-60 g;
• Sugar 140-160 g;
• Coriander (not ground) 2 tsp;
• A couple of slices of hot pepper;
• Allspice or peas, if desired, bay leaf to taste.

1. Peel the garlic using the above method - you can add hot water.
2. Divide into slices and blanch. For what? So that it marinates quickly, but does not lose its pleasant crunch. How to blanch: place in boiling water for 1-2 minutes, then quickly in cold water.

Important! If not cooled, the garlic cloves will become too soft.

3. Prepare the pepper, divide it into small slices.
4. For the marinade: mix all ingredients without adding vinegar. Bring to a boil, turn off, pour in vinegar.

Why not right away? As vinegar evaporates during boiling, it loses some of its properties: the marinade will not be truly spicy.

5. Arrange the cloves, sprinkle with coriander, pepper and bay leaf.
6. Pour in the boiling marinade, then let stand for up to 7-10 minutes, drain, boil the liquid again and pour in again.
7. Fill the jars with garlic and seal.

Marinate garlic for the winter: simply, quickly and without sterilization.

The recipe is good for its simplicity, purity of sweet and sour balanced taste and pleasant spiciness that distinguishes Georgian dishes. Pickled garlic cloves are good in any form, for any dish. And - a completely self-sufficient snack with a steamy glass and a sincere conversation.

Spicy pickled garlic with basil, curry and dried tomatoes

A brilliantly simple recipe for brilliantly delicious garlic in oil. For pasta and pizza, for dressing salads, in meat sauces - spicy garlic smells like a sultry summer, an appetizer - will warm you up on a stormy winter day.

Pickled garlic for the winter, cloves in spicy oil. Well, very Italian!

Ingredients:

• Peeled garlic;
• Olive oil;
• Spice mixture for each jar:
  basil 1 tsp; curry 1 tsp, 1 tsp. sun-dried tomatoes 1 tsp.

How to cook? But there’s nothing to cook: this pickled garlic in oil is already ready: all that’s left is to pasteurize.

1. Garlic is placed in jars.
2. Dry basil is mixed with dried tomatoes and curry in oil.
3. Fill the cloves with oil up to the neck of the jar.
4. Screw the lid on - you can and should shake it thoroughly so that the dry ingredients envelop each clove.
5. Pasteurize for 5-7 minutes - the time depends on the size of the container.

That's all: an ingeniously simple and amazingly tasty recipe for garlic cloves in oil will spread among your friends, acquaintances and even enemies. With it, pasta will turn into paste, and the simplest salad will turn out to be outrageously tasty.

It's healthy and tasty:

Here are simple recipes for pickled garlic cloves for every taste and for all occasions. They are not used in summer, but rather in autumn and winter. Good luck with your experiments and may it be delicious!

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.

What to do with a large garlic harvest? Definitely pickle!

Is pickled garlic a delicacy or a snack? It’s difficult to call a product a delicacy that can be easily found in barrels and jars at the grocery market. Despite this, pickled garlic is considered a pleasant addition to dishes. This category also includes sauerkraut and pickled cabbage, pickled cucumbers, Korean carrots, and pickled ginger.

Recipe for pickled garlic cloves in jars for the winter

This recipe requires more time to prepare the ingredients, but then you can enjoy the delicacy without any extra hassle.

Ingredients:

• garlic - 700 g
• water - 500 ml
• sugar - 25 g
• salt - 20 g
• vinegar - 80 ml
• black peppercorns - 1 teaspoon
• hot capsicum - 1-2 pods (1 per jar)
• dill umbrella - 1 per jar

Preparation:

1. Sterilize jars and lids in the oven.
2. Peel the garlic and cut into slices.
3. Clean each slice and cut off the bottom.
4. Wait until the water is bubbling vigorously, place a colander with garlic in it and blanch the cloves for 60 seconds.
5. Remove the garlic and place it in cold water.
6. Wait for the garlic to cool.

At this time, start preparing the marinade:

1. Place water (500 ml) on the stove.
2. Dissolve salt, sugar, peppercorns in it.
3. Boil.
4. Remove from heat, add vinegar, stir.

Place food in the jar in the following order:

• dill umbrella
• garlic to the middle of the jar
• hot pepper pod
• remaining garlic

1. Fill the jars with hot marinade.
2. Seal and turn the lids down.
3. When the jars have cooled a little, put them on the floor and wrap them in a blanket. Then place it in storage.

Recipe for pickled garlic for the winter, whole heads, like at the market

Whole marinated garlic is good because it has a rich taste, and there are fewer hassles with cleaning during cooking. But you still have to peel such garlic, just before eating.

Note! The market usually sells red or pink garlic. This kind of garlic can be obtained by marinating it together with beets.

Pickled garlic with beets “like at the market”

Pickled garlic: quick recipe

This recipe for pickled garlic is considered quick because it does not require much time to “bring it to taste.” Garlic can be consumed after 3 days. For those who like it more vigorously - in 5 days. Also, the recipe does not require sterilization and rolling into jars.

You need to store the snack in the refrigerator or in another place where it will definitely not ferment or spoil.

Advice! Add spices to your taste, but keep in mind that there should be a lot of them. Otherwise, the garlic simply won’t have time to marinate in such a short time.

Ingredients:

• unpeeled garlic - 1.2 kg
• water - 250 ml
• vinegar - 185 ml
• salt - 25 g
• sugar - 55 g
• black peppercorns - 10 pieces
• cloves - 5 pieces
• coriander - 1/4 teaspoon
• rosemary - a pinch
• nutmeg - a pinch
• bay leaf - 3 pieces

Preparation:

1. Peel the garlic from all excess and divide into cloves.
2. Fill jars that have been previously disinfected at high temperature with garlic.
3. 1. Dissolve salt, sugar and other spices in water.
   2. Bring to a moderate boil.
   3. Quickly add vinegar and remove from heat.
4. Pour the freshly prepared hot marinade over the garlic, close the jars and refrigerate for 72 hours.

Garlic, pickled with cloves for the winter without sterilization

Garlic without sterilization can be prepared according to some of the recipes above. There is one big advantage to this cooking method: you don’t have to worry too much. However, the jars will still have to be sterilized!

Helpful information! Sterilization involves processing jars in a special way, in which they are boiled in a large container for 5-30 minutes.

Sometimes sterilization is necessary. For example, when you make jam without sugar, or the same garlic without a bite. But in most cases, this stage can be omitted.

This recipe is extremely simple.

Ingredients:

• garlic - 1 kg
• water - 250 ml (or more)
• bite – 150 ml
• ground coriander - 1 whisper
• bay leaf - 3 pieces
• hot capsicum - 2 pieces
• salt - 30 g
• sugar - 65 g
• ground cumin - 1/2 teaspoon

Preparation:

1. Peel the garlic from all excess, leaving clean cloves.
2. Prepare containers for garlic in a special way.
3. Fill it with garlic.
4. Start preparing the marinade:
   1. Chop the hot pepper into rings.
   2. Dissolve sugar, salt and other spices in water.
   3. Boil for 3 minutes.
   4. At the end, remove from the stove and add vinegar.
5. Pour the still hot marinade over the garlic.
6. Cover the jars with lids, turn them over and leave to cool.

The marinade turns out clear and very tasty

Pickled garlic cloves with beets for the winter

This recipe is very similar to the recipe for pickling garlic “as in the market”, but there are still differences

Ingredients:

• garlic - 1 kg
• beets - 200 g (2 pieces)
• sugar - 70 g
• salt - 30 g
• vinegar - 150 ml
• cinnamon - a pinch
• cloves - 5 boxes
• black peppercorns - 6-7 pieces

Preparation:

1. Carefully peel the garlic, separating the cloves.
2. Also peel the beets, cut them into slices, then cut each slice in half.
3. Place garlic and beets in sterilized jars in layers.
4. Cook the marinade:
   1. Dissolve salt, sugar and spices in a container with water.
   2. Cook after boiling for 2 minutes.
   3. Remove from heat and carefully add vinegar.
5. Add hot marinade to garlic and beets.
6. Seal the jars, invert and remove.

Korean pickled garlic

This recipe is quite simple. You don't have to prepare the marinade with spices separately.

Ingredients:

• garlic - 1.5 kg
• water - optional
• table vinegar - 300-400 ml
• soy sauce - 1 liter (less may be needed)

Preparation:

1. Peel the garlic well, leaving cloves.
2. Place the garlic all the way to the top in the jars. Fill approximately 2/3 of the volume of the jar with table vinegar. Fill the rest with boiled hot water.
3. Close the lids and store in a dark, cool place for a week. For example, in the refrigerator.
4. After a week, take out the jars of garlic, open them, and drain the marinade.
5. Disinfect the jars, boil the soy sauce for a quarter of an hour, then cool.
6. Place garlic into jars 1/2 full.
7. Fill with warm sauce and seal with lids.
8. Place in a cool, dry place.

Pickled garlic with red currants without vinegar

This recipe is especially relevant in the summer, when there is nowhere to put a large harvest of currants. Ginger will add piquancy and spiciness to the appetizer, and the absence of vinegar will also make it very healthy.

Ingredients:

• garlic - 10 heads
• water - 600 ml
• red currant – 500 g
• ginger - 100-150 g (to taste)
• salt - 10 g
• sugar or honey - 60 g

Preparation:

1. Peel the garlic as usual, separate the cloves and peel them.
2. Wash the ginger, but do not peel it, because the peel contains most of the nutrients. Cut into medium cubes.
3. Sort red currants, remove bad berries, branches, debris and leaves. Rinse.
4. Make the marinade:
   1. Dissolve sugar or honey in water, add a few pinches of salt.
   2. Then stir all the garlic into the liquid.
   3. Boil garlic with marinade for 60 seconds.
5. At this time, distribute the currants and ginger equally.
6. When the marinade has cooled slightly, pour it into jars along with the garlic.
7. Seal the jars tightly.
8. Then move to a cool, dry place for storage.

Tip #1! You can use both garlic heads and cloves in this recipe. This will not cause a difference in taste.

Tip #2! If you are worried about preparations without vinegar, you can additionally sterilize the jars with marinade and currants for 10-15 minutes and only then roll them up.

Preparations with pickled garlic and red currants

Pickled garlic: Georgian recipe

Georgian recipes often feature a spice such as tarragon. This is not lemonade; another name for tarragon is tarragon. The herb is aromatic, strong-smelling. Georgians love to make drinks with it and use it for pickling.

There are no strict restrictions on quantity in this recipe, only the proportion applies: the ratio of water to vinegar should be 1:2. That is, 1 part water and two parts vinegar.

Ingredients:

• peeled garlic - 1 kg
• water - optional
• wine vinegar - optional
• salt, sugar - to taste
• tarragon - optional

Preparation:

1. The garlic, peeled in advance, is transferred with chopped tarragon into jars, alternating: a layer of garlic, a layer of herbs, and so on.
2. The bite is mixed with water in the previously stated proportion, salt and sugar are dissolved, and brought to a temperature of 90-95 degrees.
3. This marinade is used to fill food jars.
4. Cover the top loosely with a lid and put it in a cool place. Ideally - in the cellar, for 14 days.
5. After time has passed, the jars are opened, the contents are checked, and, if everything is in order, the lids are screwed on tightly.

Pickled garlic in beet juice for the winter

If you want more garlic and less beets, then we present to your attention a simple recipe for making pickled garlic in raw beet juice. According to this recipe, the garlic turns out to be the most delicate, and the taste of beets is almost not felt.

Ingredients:

• beets - 2 pieces
• garlic - 500 g
• salt - 20 g
• sugar - 50 g
• table or apple vinegar - 60 ml
• water - 500 ml

Preparation:

1. Peel the garlic, separate the cloves.
2. Blanch the garlic in boiling water for 2-4 minutes.
3. Then immediately cool the garlic cloves by dipping them in ice water.
4. At the same time, you can start preparing the marinade:
   1. Grind the pre-peeled beets on a coarse grater.
   2. Using gauze, squeeze out the juice.
   3. Dissolve salt and sugar in water, combine with beet juice.
   4. Boil at a vigorous boil for a quarter of an hour.
   5. Add vinegar, stir, remove from stove.
5. Place the garlic cloves in jars.
6. Fill the container with hot marinade.
7. Screw the lids on the jars and remove them until they cool.

It would be nice to add some spices to this recipe.

Pickled garlic in red currant juice

Garlic in red currant juice is pickled in the same way as in beet juice. Only if the beets are crushed using a grater, then to chop the currants you will need a blender, meat grinder or food processor.

Advice! Please note that the marinade with beets is more spicy, and with red currants it is sour. Therefore, you can reduce the amount of vinegar and add spices: rosemary, coriander, cloves.

Pickled garlic: cold method

The difference between the cold method and the hot method is that the marinade is used to pour the garlic after it has completely cooled. This garlic should be infused in a dark, dry and cold place for at least 60 days (2 months). If this takes a long time for you, then use the standard, hot marinating method. Hot pickled garlic can usually be eaten after 2 weeks.

Any recipe for pickling garlic can be instantly turned into a cold one if you pour the cloves not with hot marinade, but with one that has cooled to room temperature. This is the whole secret.

cold pickle both individual cloves and whole heads of garlic

Pickled young garlic: a recipe for the winter

Young garlic, although still very soft and tender, is still suitable for pickling. Any marinade for young garlic will work, as will any marinating method. It is advisable to additionally subject young garlic to additional sterilization, since its antiseptic properties are still weak, and it may deteriorate during storage.

Pickled garlic for the winter with khmeli-suneli

Oriental spice - khmeli-suneli, traditionally used for meat, fish, and vegetable dishes. Garlic is also great for pickling along with cloves, coriander, and black pepper. The seasoning has a pronounced taste and aroma and goes well with lemon juice.

Pickled garlic in apple cider vinegar for the winter

Apple cider vinegar is often used to replace regular vinegar. It is believed that apple cider vinegar is less caustic and harmful. Of course, if we are talking about high-quality vinegar, or homemade one. Low-quality store-bought apple cider vinegar is most often a mixture of apple juice and table vinegar.

Since apple cider vinegar can be replaced with regular table vinegar, any recipe from this article will suit you for making pickled garlic. Just replace one vinegar with another.

Advice! The best possible combination can be achieved by adding apple cider vinegar to the recipe for pickled garlic with currants, suneli hops, or beets.

Garlic pickled in cloves for the winter with pomegranate

Garlic marinated with pomegranate has a pronounced sweet and sour taste, quite pleasant and piquant at the same time.

Ingredients:

• garlic - 500 g
• ripe pomegranate - 1 medium
• wine or apple vinegar - 100 g
• water - 300 ml
• salt - 15 g
• sugar - 30 g

Preparation:

1. Peel the garlic and separate the cloves.
2. Also peel the pomegranate in any way convenient for you, and separate the grains.
3. Expose jars to high temperatures (boiling, heating over steam or in the oven)
4. Place garlic cloves and pomegranate seeds in layers in jars.
5. Prepare the marinade by mixing the remaining ingredients except vinegar.
   1. Boil the marinade for 3 minutes, remove from heat.
   2. Add apple cider vinegar and stir
6. Pour in freshly prepared marinade and screw on the lids.

Pomegranate with garlic - a successful combination of flavors

Recipe for pickling garlic in plastic buckets

Pickling in buckets is convenient when you need a large volume of finished products at once. There are no problems with banks here. Sterilizing buckets is simple: scald them with boiling water several times. It's enough.

Advice! It is better to use plastic buckets that are hermetically sealed. The volume of such buckets is usually 10 liters. They most often sell mayonnaise, pickled herring, cucumbers, and cabbage.

Video: How to cook Pickled Garlic?

There are many ways to pickle garlic heads. Each recipe has its own nuances, but all cooking methods are not complicated. One way to marinate is as follows:

1. You need to pour boiling water over 1 kg of strong heads of garlic.
2. They are then cooled by placing them in a sieve and pouring cool water over them.
3. The husks are removed from the heads and the roots are cut off (to prevent the slices from separating, one layer of skin should be left on the heads).
4. Garlic is placed in jars. You need to add a little cloves and a few peas of black pepper to each jar.
5. The next step is preparing the marinade. It is made from 200 ml of water, 200 ml of 9% vinegar, 1-2 bay leaves, 50 g of sugar and 20 g of salt.
6. The liquid is poured into jars. It should completely cover the vegetables.
7. The containers with them are covered with gauze and sent to a warm place. The marinating process will be completed in 15-20 days.

Pickled garlic heads in a jar

It is better to store the finished product in a dark pantry at room temperature.

The following recipe suggests using beet juice in the preparation of pickled garlic, which gives the final product a beautiful color (Fig. 1):

1. The cleaned heads should be immersed in boiling water for a few minutes.
2. Then they are cooled.
3. Beets (1 kg) need to be grated, mixed with ½ liter of water and squeezed through a sieve or cheesecloth.
4. The marinade is prepared from 1 liter of water, sugar, vinegar, salt and beet juice.
5. All ingredients are placed in a jar. Sterilization duration is 5 minutes. After this, the jar is closed with an airtight lid.

Heads of pickled garlic

To prepare garlic according to the recipe you need to take:

• 100 g beet juice;
• 50 g sugar;
• 50 g salt;
• 100 ml vinegar.

The video presents another option for preparing garlic in beetroot marinade. There is no need to squeeze out the juice in this recipe. It is enough to put a few pieces of root vegetables in a jar.

Marinating with pre-soaking vegetables

1. You need to put a few black peppercorns and a little cloves in the jar.
2. The washed and peeled heads of garlic are placed tightly on top of the spices.
3. Boiling water is poured into the container.
4. The jar is closed with a lid.
5. After a day, you need to cook the marinade from 1 liter of water, 50 g of sugar, 50 g of salt and 15 ml of table vinegar.
6. The water from the jar should be drained and the marinade should be poured into it.
7. The jar is rolled up with a lid.

People in Transcaucasia love to pickle garlic heads. Residents of this region add various herbs to it. Georgian garlic is prepared with tarragon. To make a fragrant and tasty seasoning, you need to take:

• 1 kg garlic;
• 0.4 liters of vinegar (table or grape);
• 0.4 l of water;
• 50-60 g salt;
• 70-80 g sugar.

It is better to use young vegetables for pickling. All layers of husk need to be removed from the heads except the last one. It will maintain the integrity of the heads. Immediately after scalding, the vegetables are laid out on a tray and covered with salt.

Preparing garlic for pickling

When the garlic has cooled, you can put it in a jar. For this amount of product, a 3-liter container is required. When the first layer of vegetables is placed on its bottom, they will need to be covered with a layer of tarragon (the amount of herb depends only on taste preferences). Then a second layer of garlic and tarragon is placed, a third, etc.

Now sugar dissolves in water. After this, the solution is mixed with vinegar. The marinade is poured into a container, which is then closed with a lid. In 10-15 days the product will be completely ready.

Soy sauce will help give the taste of pickled garlic an oriental flavor. In preparing the seasoning that will be added to dishes in winter, the following is used:

• 800 ml soy sauce (it is quite salty, so no salt is needed in this recipe);
• table vinegar (9%);
• 1 kg garlic.

Peels are removed from vegetables in the same way as in previous recipes. The cleaned heads are washed and dried. Then the vegetables are placed in a jar. After this, the garlic is poured with vinegar diluted with a small amount of water. The vinegar should completely cover the vegetables. The covered jar is left for a week in a place without access to light.

Preparing garlic for pickling

After its expiration, the heads soaked in vinegar are transferred to sterilized jars. Vegetables are poured with soy sauce, boiled after boiling for ¼ hour and cooled. Jars can be filled halfway with sauce. After rolling up the lids, the jars are placed in the cellar or refrigerator. After 20 days, the oriental seasoning will be ready to eat.

You can marinate garlic in soy sauce not only with whole heads, but also with individual cloves.

Pickling garlic without vinegar

For those who prefer to do without vinegar, the following recipe will help you pickle garlic:

1. Unpeeled garlic is placed in a stainless or enamel pan.
2. The dishes must be completely filled with water.
3. For three days, the water in the pan should be changed every 12 hours.
4. After this, the garlic heads are peeled and placed in jars.
5. Prepare the brine: dissolve 2 tablespoons in each liter of water. salt.
6. The brine is poured into jars.
7. You can add 1-2 pods of red hot pepper to each jar.
8. The ingredients should be completely saturated with brine (the process of releasing bubbles from them will be completed in about a week).
9. The liquid level in the containers will drop slightly, so you should add brine to them again.

The garlic will be ready in a month. Jars with it can be closed with plastic lids and placed in a cool place.