Pickled garlic for the winter is an excellent alternative to fresh garlic. Due to the specific and bright smell that this healthy spice has, it is not always possible to enjoy its taste - business meetings, visits to public places or romantic dates, so sometimes a pungent and pungent smell is inappropriate.

The pickled garlic recipe, which is quite simple, will give you the opportunity to enjoy your favorite taste without causing damage to your professional activities or discomfort in social relationships. Pickled garlic has the same smell as fresh garlic, only it is much softer, more tender, and also has a wonderful taste. For example, you can eat this garlic during lunch without fear of scaring off others with your bad breath.

Pickled garlic is a great winter snack. It can be safely eaten with bread itself or along with meat or fish dishes. The first thing you need to do is choose the right garlic. Very young garlic is not suitable for pickling, nor is it fairly dried out. Pickled garlic will turn out incredibly tasty if you stick to the golden mean when choosing garlic.

The process of pickling garlic for the winter

You can pickle garlic either in slices or in whole form. Peeled garlic is preferred, but unpeeled garlic can be pickled. Cold and hot brine are used as a marinade. You can pickle garlic as follows. Trim the garlic and completely remove the peel. Boil water, add spices, sugar, salt. Once it boils, remove the marinade from the heat and add vinegar. Place garlic in a jar and pour marinade over it. Roll up the jar with a lid and place in a dark and cool place.

• If you want to give the finished garlic a red tint, you can use beets. The beets are peeled, cut into small cubes and added to the marinade after vinegar. As a result, the garlic will take on a wonderful reddish color. You can not chop the beets finely, but grate them on a fine grater or even simply squeeze out the juice using a juicer.
• To pickle garlic with the recipe you will find below, it is better to use small jars in order to quickly use the contents after opening the jar. Before pickling, it is better to soak the garlic for several hours; thanks to this manipulation, the garlic will not darken. Pickled garlic can not only be served as a snack, it can be used to make wonderful sauces.

Instant pickled garlic

A set of products for making instant pickled garlic:

• garlic – 1 kilogram;
• sugar – 2 spoons;
• salt -2 tablespoons;
• bay leaf – 2 pieces;
• 1 spoon of dill seeds;
• 3 peas of allspice;
• 5 black peppercorns;
• ¼ cup 9% vinegar.

Step-by-step instructions for the Instant Pickled Garlic dish:

1. To prepare pickled garlic quickly, peel the garlic heads and dry them. Sterilize the jars and put garlic in them. Boil water and pour it over the garlic in the jars. Leave it in this state for about 20 minutes. Then pour the water into a separate container, since you will then need to prepare a marinade from it.
2. Add all the necessary spices to the jars of garlic. Boil water, add sugar, salt, stir until everything dissolves, then add vinegar. The marinade is completely ready, pour it into jars with garlic, close them with lids and roll up.
3. Wait until they cool down and place them in any cool place for storage. You can eat pickled young garlic after two weeks and not earlier.

Pickled garlic heads

A set of products for preparing pickled garlic heads:

• garlic;
• sugar – 1 spoon;
• salt – 7 spoons;
• water – 1.5 liters;
• vinegar - 250 milliliters;

Step-by-step instructions for the dish Marinated garlic heads:

1. The preparation of pickled garlic is as follows. Make a saline solution by dissolving six tablespoons of salt in one liter of water. Peel the outer, rough skin from the garlic, leaving the cloves on the stick so that the head remains. Soak the garlic heads in the prepared solution for one week. The solution should be in a dark place.
2. Prepare the marinade: for this you need to take 300 milliliters of water, 200 milliliters of vinegar, 1 spoon of sugar and the same amount of salt and mix everything thoroughly. If you wish, you can add bay leaf, pepper and spicy herbs.
3. After a week, remove the garlic heads from the saline solution and rinse. Now marinate the garlic heads. Place the garlic in a clean jar and pour the marinade over it, and store it in any dark place and let it sit for three weeks. At the end of the specified period, garlic can be eaten. Using the same principle, you can pickle small onions for the winter.

Pickled garlic, like at the market

A set of products for preparing pickled garlic, as in the market:

Step-by-step instructions for the dish Pickled garlic, as in the market:

1. To pickle garlic like at the market, sort out the heads of garlic and trim the greens, leaving “stumps” 3-5 centimeters in size. Remove excess husk, leaving 1-2 layers so that the cloves stay together. Wash the garlic and put it in a container with water and put a plate on top so that the garlic is completely submerged in water and leave it in this state for a day.
2. Drain the water, rinse the garlic and fill it with water again. This must be done for 4 days. Infuse the garlic at room temperature, but make sure it is not too hot. On the last day, drain the garlic and rinse it well. Scald the garlic with boiling water and place it in a glass jar.
3. Place three bay leaves and a couple of black peppercorns at the bottom of each jar. Pour water and prepare brine based on 200 milliliters of water, 1.5 heaped tablespoons of salt. For every three glasses of brine, add a glass of vinegar and 1 spoon of sugar. Boil the brine, let it cool and pour in the garlic.
4. Pour in the brine so that it completely covers the garlic, leave to cool at room temperature, then cover with a lid. Garlic heads, marinated as in the market, are completely ready.

Pickled garlic with beets

A set of products for preparing pickled garlic with beets:

• garlic - 1.5 kilograms;
• beets – 500 grams;
• water – 300 milliliters;
• 9% percent vinegar - 100 milliliters;
• 50 grams of sugar and salt;
• beetroot filling - 100 milliliters.

Step-by-step instructions for the dish Marinated garlic with beets:

1. Grate the beets on a fine grater, add the resulting slurry to water, stir and leave for 25 minutes, then squeeze out using gauze. Bring the prepared solution to a boil and add all the ingredients, along with vinegar, which should not be boiled.
2. Blanch the peeled garlic in hot water for three minutes, then cool in cold water. Place the garlic in jars, pour in the prepared hot marinade, close the lids and roll up. Store in the refrigerator or cellar.

Pickled garlic arrows

A set of products for preparing pickled garlic arrows:

• garlic arrows – 2-3 bunches;
• 4 cloves of garlic;
• 1 spoon of vinegar;
• ½ spoon of sugar;
• 4 pieces bay leaves;
• 1 spoon of Korean carrot seasoning;
• salty soy sauce or salt;
• vegetable oil.

Step-by-step instructions for the dish Marinated garlic arrows:

1. Cut the arrows of garlic into sticks (about 5-6 centimeters). Pour oil into a frying pan and heat it, fry the arrows in the oil, stirring occasionally until they become softer. Add chopped bay leaf, sugar, carrot seasoning, Korean cooking product set and vinegar to the fried arrows.
2. Add salt or soy sauce to taste and heat. While stirring the resulting salad, wait until the sauce of oil, vinegar and seasonings becomes thick. Remove from heat and cool. Add garlic crushed using a garlic press. When ready, place the salad in a jar, close the lid tightly and store in the refrigerator. Pickled garlic arrows are completely prepared for the winter and can be served with any dish.

Armenian marinated garlic

A set of products for preparing marinated garlic in Armenian:

• 1 kilogram of garlic;
• white grape juice (add to taste);
• 1 liter of water;
• 50 grams of salt;
• 50 grams of sugar;
• 100 milliliters of grape vinegar;
• 7-9 black peppercorns;
• 5 peas of allspice;
• 2 pcs. carnations;
• walnut partitions.

Step-by-step instructions for the dish Marinated garlic in Armenian:

1. Dry the dug garlic for two weeks. After trimming the tops and root rosette, leave a cutting 2-3 in length. Place the garlic heads in a container, cover with water and leave for a day. After a day, remove the top husk from the garlic heads and rinse in water.
2. Place the heads of garlic tightly in containers with a wide neck, in which further marinating will be carried out. Pour the garlic heads with cold brine (50 grams of salt per 1 liter of water). Set aside for a day, then change the brine. This procedure must be repeated for 20 days.
3. On the last day, the brine is drained, then pour the marinade (a mixture of water, sugar, salt, grape vinegar and spices) over the garlic. Tie the neck of the container with a clean napkin and keep the garlic indoors for two weeks. Drain the marinade into a separate container and place in a cool place for 7 days.
4. Pour white grape juice over the garlic and leave the base for seven days. Then drain the grape juice and pour in the marinade. After 5 days, Armenian pickled garlic will be ready for use.

Korean pickled garlic

A set of products for preparing pickled garlic in Korean:

• 1 kilogram of garlic;
• 200 milliliters of 9% vinegar;
• 4 cups soy sauce.

Step-by-step instructions for the Korean Pickled Garlic dish:

1. Garlic can be pickled either as whole heads or as cloves. Remove the top husk, leaving only the thin bottom husk. Wash and dry the garlic, spreading it on a towel. Place the heads of garlic in a jar. Dilute vinegar in water and completely pour the resulting solution over the garlic. Close the lid tightly and place in a dark place for seven days.
2. After a week, transfer the garlic to clean jars. Pour soy sauce into a saucepan and boil for ten minutes. Remove from heat, cool slightly and pour into jars with garlic, filling them halfway. Close and roll up the lids, and place in a cool place. After three weeks, garlic can be eaten.

Instant pickled garlic heads

A set of products for quickly preparing pickled garlic heads:

• 1 kilogram of garlic;
• 1 liter of water;
• sugar – 5 spoons;
• salt – 2 tablespoons;
• 100 milliliters of 9% vinegar.

Step-by-step instructions for the quick-cooking pickled garlic heads dish:

1. Peel the top skins off the garlic heads, leaving the bottom layer to hold the cloves in place. Fill a saucepan with water and boil it. Place the heads of garlic in boiling water for 2-3 minutes. Keep the garlic under cold water and place in glass jars. Boil water, add sugar and salt and boil until they are completely dissolved.
2. Remove from heat, add vinegar and pour garlic into jars. If you wish, you can add marjoram, cloves, and sweet peas to the marinade. In this case, the marinade needs to be kept on the fire for half a minute, strained and poured over the garlic. Leave the jars of garlic until the marinade cools, then put it in the refrigerator. After four days, the garlic can be served.

Pickled garlic with red currants

A set of products for preparing pickled garlic with red currants:

• 2 kilograms of garlic;
• 500 grams of red currants;
• 1 liter of water; 3 tablespoons of salt;
• 100 milliliters of apple cider vinegar.

Step-by-step instructions for the dish Marinated garlic with red currants:

1. Before pickling garlic for the winter, peel the garlic and rinse under water. Place the garlic cloves in a deep container and fill completely with water. Leave to infuse for 24 hours. Place the garlic in a colander and rinse under running water.
2. Place the garlic tightly in unsterilized jars. It is necessary for the fermentation process to begin faster. Peel the currants, rinse and grind with a blender until smooth. The currant puree needs to be grated until it is full.
3. Pour the resulting berry puree into a saucepan, add water, apple cider vinegar, salt and mix well. Pour the currant marinade over the garlic, set pressure and leave to marinate for 24 hours. Seal the jars with screw caps and place in a cool place. After three days, the garlic will be ready for use.

Spicy vegetables with marinade always find many connoisseurs. In the cold season, they are an excellent substitute for fresh ones; they are truly tasty only in spring and summer. Same with pickled garlic - it’s hard to imagine a better preparation for the winter. Excellent taste, ease of preparation, versatility of use are the undeniable advantages of such a preparation.

You don’t know how to do it correctly. Try one of the described methods.

Recipe one

Before you need to prepare it. Don't cut the heads either, just rinse them thoroughly in running water. Select quality, fresh garlic without blemishes or soft spots. Prepare clean jars for pickling. Place some cloves and black peppercorns on their bottom. Place the prepared garlic cloves tightly on top of the spices. Pour boiling water over it, close the lid tightly and leave to marinate for twenty-four hours at room temperature. After a day, drain the water without removing the vegetables from the jars. Prepare a special marinade. It will require ordinary 6% vinegar, fifty grams of granulated sugar and the same amount of salt. Mix everything in a liter of water, boil, pour into jars and seal them with lids.

During the winter months, you'll be glad you learned how to pickle garlic. A spicy, crispy snack will help diversify the menu and strengthen the immune system, because even in this form it retains not only the aroma and taste, but also nutrients.

Recipe two

Rinse the pre-peeled garlic cloves well and place them tightly in a previously prepared glass jar. Before using jars, be sure to wash and sterilize them. Make the marinade. To do this, mix a glass of 6% vinegar and three glasses of water, bring to a boil, add a tablespoon of salt and one and a half tablespoons of granulated sugar. The resulting quantity is enough for one liter jar. Before pouring the marinade, add a leaf of horseradish, bay leaf, a little cloves and cinnamon, pepper, dill or parsley to the garlic. Pour in the prepared mixture and roll up the lids tightly. The preparations for the winter are done! Garlic prepared according to this recipe turns out to be slightly sweet, but also a little spicy, and most importantly, very aromatic thanks to the excellent combination of spices.

However, you can experiment by adding spices to the jars according to your own taste.

Recipe three

Carefully peel the cloves and rinse thoroughly under running water. Transfer to a sterilized liter jar, place tightly enough, but without squeezing. Prepare a flavorful marinade. To do this, mix two tablespoons of regular granulated sugar and a teaspoon of salt. Add to the water, bring to a boil, pour the resulting marinade over the garlic. Before rolling, keep it in boiling water for about five minutes, then cover tightly with a lid and roll up. Now you know how to pickle garlic, and you can easily make a delicious supply for the winter.

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!

Everyone knows about the benefits of garlic, but not everyone likes to eat it because of its pungent smell. There is an alternative solution: you can pickle garlic for the winter. Although it is not as healthy as fresh, it is very tasty. It will be indispensable when preparing a variety of dishes and will give them an unusual taste and aroma. It will also appeal to lovers of kebabs and barbecues.
Here are some recipes for canning garlic for the winter.

For preparation you will need:

• 4 large heads of garlic
• 2 tbsp. honey
• 70 ml lemon juice
• 0.5 tbsp. low-fat sour cream
• salt and pepper to taste.

We take the head and divide it into cloves. Then each clove needs to be peeled, placed in a colander and poured over with boiling water.

Take and mix sour cream, honey and lemon juice, add pepper and salt. Pour this honey-lemon mixture into a saucepan, add the cloves and place on low heat. As soon as it all boils, wait three minutes and turn it off.

We put the pickled garlic in a jar for the winter and screw on the lid. It should be stored in the refrigerator.

Recipe No. 2 How to pickle garlic cloves

Prepare the ingredients:

• 4 heads of garlic
• 1 liter of water
• vinegar 100g
• 50g sugar
• 50g salt

Clean the cloves and pour boiling water over them.

We prepare the marinade for garlic for the winter like this:

Pour water into a small saucepan, add sugar and salt and put it all on the fire.

After it all boils, cook for another 2 minutes.

Then wait until the water cools down a little and add the required amount of vinegar.

First we put the garlic in it and fill it with marinade, roll it up with a lid, and leave it for the winter.

Recipe No. 3 of garlic for the winter

We will need:

• 1kg garlic
• 1 liter of water
• 50g salt
• 50g sugar
• vinegar 9% 100 gr
• carnation
• pepper - peas

We clean the cloves from the husks. Now take a sterile jar and put cloves and pepper, then cloves, at the very bottom. Pour boiling water and leave for a day.

After 24 hours, drain the water and add marinade.

We prepare the marinade for garlic in the same way as in recipe No. 2.

We roll it under the lid and store it in a cool place until winter.

Recipe No. 4 Pickled garlic heads

To pickle garlic heads you will need:

• heads of garlic,
• marinade (calculated for 1 liter of water): 1 liter of water, 1 tbsp. sugar and 1 tbsp. l salt, vinegar 0.5 tbsp.

We take only the youngest heads, wash them well under running water and put them in jars.

Prepare the marinade: pour water into a saucepan and add the required amount of sugar, salt, and put on fire.

After the water has boiled, wait 3 minutes, add vinegar and remove from heat. Fill the jars with garlic with hot marinade, close the lids and place in a cool place.

All recipes are quite simple to prepare, but each has its own twist, which will especially highlight the taste of this dish and make it sparkle with new colors.

Our grandparents learned how to pickle garlic, because it is very good for health and is also a good snack, especially for strong alcoholic drinks. So let's get started.

Heads of pickled garlic for the winter, just like at the market

The easiest way to pickle tsibul and less labor-intensive is when it is pickled with heads, but for this recipe you need young garlic, as it will better absorb the marinade.

Spices such as horseradish, black allspice, currant and cherry leaves give the finished product a very interesting taste. Try this recipe. I think you will be pleasantly surprised by the results.

Ingredients:

• garlic -1.3 kg
• salt – 2 heaped tablespoons per 1 liter
• sugar – 1 heaped tablespoon per 1 liter
• apple cider vinegar – 100 ml
• fresh hot pepper – 1 pod
• horseradish – 1 leaf
• currants – 2 leaves
• cherry – 2 leaves
• dill umbrellas - 3-4 pieces
• black allspice – 5-6 pieces
• black peppercorns – 6-7 pieces
• coriander - 1 pinch
• cloves – 5-6 pieces

Preparation:

1. Before pickling garlic, you need to peel it. You only need to remove the top layer, without dividing it into cloves; you also need to remove all the roots and dirt. Next, we begin preparing the brine. To prepare it, for each liter of water, take 2 heaped tablespoons of salt, 1 heaped tablespoon of sugar, and add seasonings.

2. Boil the brine for 5-10 minutes. While the brine is boiling, let’s start placing the vegetable in the jar. Place horseradish leaves in a pre-sterilized three-liter jar, then put garlic heads in the jar, in between them place currant and cherry leaves, pieces of hot pepper.

3. We do not place the zibuli tightly. Fill the jar with boiling water for about 5 minutes. This is necessary in order to warm the vegetables well. After 5 minutes, drain the water. Next, pour in the apple cider vinegar and fill the jar with brine.

4. Sterilize the lid in advance and seal the jar with a seaming wrench. It is better to store the pickled product in a cool place. For best results, let it brew for about a month.

Recipe for pickled garlic cloves for the winter

Another recipe for making pickled garlic. It differs from the previous recipe in that each clove must be thoroughly cleaned. You can see how best to do this in this article below.

Well, for now let’s start marinating in one more way. The preparation according to this recipe turns out to be especially tasty; it is suitable as an ingredient for another dish or as an independent snack.

Ingredients:

• garlic – 8-10 heads
• hot pepper – 2 pieces
• apple cider vinegar – 300 g
• ,water – 300 g
• salt - 2 tablespoons
• sugar – 1 tablespoon
• spices:
• bay leaf - 2 pieces
• peppercorns - 3-4 pieces

Preparation:

1. Place the cleaned cloves in a container with a sieve,

add hot pepper...

...and scald with boiling water.

2. After this, move the garlic and pepper into cold water.

3. Now let's make the marinade. We'll need water. Add vinegar to it (the proportions of water and vinegar are 1:1), add salt and sugar. Sugar is needed to kill acid. Place bay leaf and peas in a saucepan with marinade.

4. The marinade should be brought to a boil and boil for 2 minutes until the sugar dissolves. It is important to use clean, sterile jars; the vegetables will last longer in them. Now put the garlic in jars and fill them with marinade.

After the jars have cooled completely, it is better to store them in a cool place. The snack will be ready in a week, and it will be stored for a whole year, if it does not run out earlier.

Pickled garlic for the winter without sterilization

I bring to your attention another recipe for making pickled garlic, which will suit almost any dish or salad and will serve as a wonderful treat for your guests. You can store it in the refrigerator.

Ingredients for a 0.5 liter jar:

• garlic – 350 g
• water – 250 ml
• sugar - 1 tablespoon
• salt - 1/2 tablespoon
• . black peppercorns - 5 pieces
• cloves - 1 piece
• bay leaf - 1 piece
• mixture of dried bell pepper - a pinch
• dill umbrella - 1 piece
• vinegar 9% - 35ml (3 half tablespoons)

Preparation:

1. Clean the cloves and rinse them. After this, the garlic must be thoroughly dried. The jar and lid must first be sterilized. We transfer the prepared tsibul into the jar.

2. Pour water into a saucepan, add salt, sugar and all the spices, and put on fire. The brine must be mixed well and brought to a boil.

3. After the brine has boiled, pour vinegar into it and remove from heat. After this, pour the brine into a jar with garlic. The jar should be filled with brine up to the sides.

Pickled garlic with black (red) currants - a recipe for the winter

Currant berries can give your pickled garlic a very interesting taste, and you can use both red and black varieties of this berry. The marinade turns out to be a very beautiful rich color, but the taste will only change for the better.

This recipe also uses a technique called blanching, which allows the garlic to preserve for a very long time. I think every housewife should at least once try to prepare such a preparation for the winter.

Ingredients:

• garlic – 350 – 400 g
• black currants – 3-4 tablespoons per 0.5 liter jar
• coriander beans - 1/2 tablespoon per 0.5 liter jar
• dill seeds – 1 tablespoon
• salt – 50 g per 1 liter of water
• sugar – 50 g per 1 liter of water
• vinegar essence 70% - 1 tablespoon per 1 liter of water

Preparation:

1. Peel the garlic cloves. Jars and lids must be sterilized first. Next we make the marinade. For 1 liter of water we need 50 g of salt and 50 g of sugar. This pan holds 2 liters of water, so we will need 100 g of salt and 100 g of sugar.

2. The brine must first be boiled, then turned on and poured with vinegar essence, in this case you get 2 tablespoons of vinegar. Now we blanch the vegetable: pour it into a colander and lower it into a pan of boiling water for about 5 seconds, then take it out and place it in cold water.

Cool and again place in hot water for 4-5 seconds, repeat this procedure 4 times. There is no need to refrigerate the last time.

then put dill seeds, ½ spoon of coriander on the tip of a tablespoon,

add hot garlic.

4. Place some more currants on top.

5. Fill the whole thing with hot marinade. You need to fill it to the very top.

6. Close the jar with a lid. In about a month, the product will be ready for use.

• This method does not peel the garlic very quickly. To speed up this process, separate the clove from the head and press it with the flat side of a knife. This way the husk is immediately separated; this method is also suitable so that the cibul can be crushed.

• Well, to clean many cloves at once there is one more trick. You need to separate them from the head, put them in any container, for example a pan, close the container with a lid and shake very intensively. That's it, the garlic is peeled.

• You can also pre-soak the garlic in cold water for about two hours, this will also speed up the cleaning process.

Some varieties may produce a blue-green color after pickling. This product will not lose its taste, so you can use it without a doubt.

• For marinade, it is better to use softer types of vinegar: grape, apple, rice, etc.

It is important to use clean, sterilized jars, so the product will last longer.

• It is better to pickle garlic in small jars, since after opening the lid, it must be eaten within 2-3 days, otherwise microbes and bacteria may develop in the jar, which will lead to spoilage of the product.
• Also, small jars are good because they can hold a little garlic. After all, everyone knows that consuming this product in large quantities is very harmful to the body, especially for those who suffer from stomach diseases.

OK it's all over Now. Thank you for attention. See you again! Bye.