Now is the time to salt the garlic while it is still very young. Many people know that garlic is simply irreplaceable as a seasoning, because it has a wonderful, unique taste and aroma. In addition, garlic is very healthy, because this vegetable has antifungal and antimicrobial properties. It’s a pity that in an apartment, without, for example, a cellar at hand, it is almost impossible to preserve garlic for a long time. The solution is simple - you need to salt it.

How to properly pickle garlic for the winter?

You can salt garlic in different ways; there are several ways, each of which deserves your attention. Surprisingly, salting allows garlic not only not to spoil, but also to retain all its beneficial properties for eight months. This cannot please those who monitor their health and immunity, as well as those who are not indifferent to spicy, mouth-watering dishes with the addition of garlic.

To pickle whole garlic heads you will need:

• approximately 300 grams of salt
• 1 kilogram of garlic heads

Preparation:

1. If you decide to use this method, keep in mind that the heads of garlic are not peeled. All you need to do is simply remove all the roots and excess damaged scales with a knife. Prepare a jar of suitable size in advance; its volume will depend on the amount of garlic you would like to cook.
2. You need to pour a small layer of salt on the bottom of your container, and place the heads of garlic on top of it. Now you will need to fill all the spaces between the laid out heads with salt, and then make the next layer. As a result, it turns out that all the garlic heads are completely covered in salt, while the last layer of garlic should be completely covered. When everything is ready, simply close the jar with a tight lid.
3. Garlic heads that have been pickled should be stored in some cool place. When you eat it, you will hardly feel the difference between salted and fresh garlic, because it will remain just as dense and crunchy.

Pickling garlic pieces

To pickle garlic pieces you will need:

• 100 grams peeled garlic, cut into slices or cubes
• 30 grams of salt

Preparation:

1. To use this pickling method, you need to peel the garlic, that is, separate it into individual cloves. Peeled garlic cloves must be cut into slices.
2. Add salt to the resulting plastics and mix thoroughly; the grains should be distributed as evenly as possible throughout the garlic so that there are no lumps. The entire resulting mixture must be placed in jars of suitable volume so that the containers are filled as tightly as possible.
3. After this, all that remains is to close the jars with lids and store them in the refrigerator.
4. This method is suitable not only for pickling mature garlic; in the same way you can preserve young garlic and even its feathers. Just cut everything into pieces and salt in the same way. This seasoning can be added directly to food, but keep in mind that there is no need to add additional salt to the dish.
5. Salted garlic pieces are good both in salads and in preparing soups and main courses.

Garlic in brine

To prepare garlic in brine you will need:

• garlic heads
• 100 grams of salt per 1 liter of water

Preparation:

1. You don't need to separate the garlic into cloves; you should leave the heads whole. However, before salting, remove all roots, damaged scales and leaves, and then rinse the garlic thoroughly under running water, making sure that there is no soil or dust left on the heads. After this, place the garlic in large, preferably three-liter jars and fill with cold water.
2. For the next three days, you should regularly change the water in the jars, about twice a day. After this, the water from the containers must be drained. Now all the preparatory procedures are completed, and you can immediately begin pickling the garlic.
3. A jar of garlic filled with brine should be sterilized by bringing it to a boil in a pan of water.
4. Prepare a brine from water and salt, bring the liquid to a boil and cool, then pour the brine over the garlic. Now all you have to do is roll up the jars with special lids and send them for storage.

Pickled garlic “Tsarskiy”

Pickled garlic “Tsarsky” - a recipe for preparing a Georgian dish, this recipe for pickled garlic requires attention and time, but it's worth it!

Ingredients for Tsarskoye pickled garlic:

• Garlic - 15-20 heads
• Sugar - 0.5 cups
• Black pepper - 8-10 peas
• Allspice - 8-10 peas
• Cloves - 2-3 buds
• Grape vinegar - 0.5 cups
• Grape juice - 1 l

Recipe for pickled garlic “Tsarskoye”:

1. To prepare a recipe for Georgian cuisine, dry pickled garlic “Tsarsky”, fresh garlic, without separating into cloves, in a cool, dark place for 2 weeks. After drying, cut off the root rosette from the garlic heads without damaging the cloves. Place the garlic in a saucepan or jar and cover with cold water for a day. After removing, remove the top layer of husk, rinse and place tightly in a large low container.
2. From 1 liter of water and 2 tbsp. salt, prepare the brine and pour it over the garlic. Change the brine every day for three weeks. After three weeks, boil 1 liter of water, add sugar and the same amount of salt, all the spices and vinegar. Let the marinade simmer for 1-2 minutes, cool and strain. Pour the prepared marinade over the garlic, cover with gauze and refrigerate for 2 weeks.
3. After two weeks, drain the marinade and royally pour grape juice over the garlic for a week, then drain the juice and pour the marinade over the garlic again. Keep the garlic in the refrigerator for another 5 days, and then serve.

Place peeled garlic in a jar, pour boiling water over it, drain, pour hot apple juice. 2 level tablespoons of salt per 1 liter of juice. You can add sugar. seal tightly. 1/2 can of any sour berries, 1/2 can of garlic, pour boiling water, drain, pour hot

How to easily pickle garlic? Tell me a good recipe!

To pickle garlic using this method, you will need approximately 0.3 kg of salt per 1 kg of garlic.
The heads of garlic are not peeled, only the roots are cut off and the top, damaged scales of the husk are removed.
A layer of salt is poured into the bottom of a three-liter jar, and garlic heads are placed on it, but not close to each other, but at some distance.

Salted garlic
For 2 kg of garlic - 1.2 liters of water, 100 g of salt.
Wash the garlic, cut off the “bottoms”, peel them and put them in jars. Pour boiled cold saline solution, close the jar with a plastic lid. This garlic can be stored for a very long time even at room temperature.
Garlic pickled in red currant juice
For 2 kg of garlic - 400 g of red currants, 700 g of water, 100 g of sugar, 70 g of salt.

Pickled garlic
Ingredients:
for every 100 g of garlic
30 g (and a little more) salt
Method of preparation: Separate the garlic into cloves, peel it, weigh it on a scale and cut it into small cubes. Mix with salt (30 g per 100 g) and fill the jars by pressing. Cover with a thin layer of salt. Close the jars and set aside.

Salt the whole heads, soak for 5 days, add water, change the water once a day, prepare salted water for the 5th day (add salt to the water until the chicken egg floats), remove the egg, put the garlic in jars, fill with salted water, cover the jars with nylon

Extraordinarily piquant and hot, distinguished by an amazing aroma and unique taste - these are the epithets that most accurately describe garlic. You can find this product in absolutely any home, both fresh and as part of various seasonings, dressings and preparations. The popularity of garlic is undeniable, which is why every sensible summer resident strives not only to grow a crop on his plot, but also to make preparations for the winter period, when fresh garlic turns into a real delicacy.

Fortunately, nowadays there are a great many different recipes for preparing this product in various forms. These include salted garlic heads, the most popular recipe for which is pickled, pickled, dried and even prepared in the form of a paste. Using each preparation option, you can preserve garlic with all its flavors and aromas for later use in preparing homemade dishes.

Did you know? The properties of garlic are multifaceted and widely known to almost every person. Thanks to the beneficial substances present in the product, it is often used not only in cooking, but also in traditional medicine.

How to pickle garlic heads

Pickling garlic is one of the most popular ways to prepare it for the winter. This is easily explained by the ease of preparation, the availability of ingredients and their low cost. Salted garlic cloves, the recipe for which has been known for many years, perfectly retains its aroma and taste.

Salted garlic for the winter - a recipe for pickling whole heads

To prepare the product using this method, you need to prepare table salt at the rate of 300 g for every kilogram of garlic. It does not need to be washed or cleaned - just remove the roots and the top damaged husk.

The heads of garlic should be placed in a jar of the desired volume, generously sprinkled with salt in layers, filling any gaps and crevices. The last layer should be made of salt. Ideally, the stacked layers of the workpiece should be evenly distinguishable in the jar.

The jar with the salted garlic poured into it must be sealed with a lid and put in a cool place. Garlic prepared in this way can be used at any time of the year.

Recipe for pickling chopped garlic

For pickling, you need to prepare garlic and purified salt in a 3:1 ratio, that is, for 1 kilogram of garlic - 300 g of salt.

The pre-sorted garlic is thoroughly peeled and separated into individual cloves; the film is removed from them. After this, the garlic is cut into equal slices (3-4 millimeters thick) and mixed with salt. The resulting pickling is poured into a glass jar, compacted tightly, and hermetically covered with a plastic lid.

Pickled garlic can be stored in the refrigerator for up to six months, using it in cooking at any time, simply rinsing it before adding.

Recipe for pickling in brine

The garlic heads, cleared of soil and all kinds of contaminants, are washed with running water and placed tightly in a jar of the appropriate volume, filled with purified water at room temperature.

The jar is hermetically sealed and stored in a cool place for 3-4 days. During this period, it is advisable to regularly change the water in the jar with new one.

After three days, the water is finally drained, and the garlic is poured with brine, to prepare which you need to boil two liters of water with 200 grams of salt dissolved in it.

The jars are covered with a lid and stored for up to six months in a cold place.

To preserve all the qualities of the product, it is advisable to regularly add brine to the jar, which will evaporate.

Important!In addition to the main methods of harvesting garlic in winter, its preservation is primarily influenced by the correctness and timing of harvesting. It is extremely important to prevent cracking of the heads and control the initial stage of yellowing of the leaves.

Pickled Garlic Recipes

Cooking all kinds of seasonings as a way to prepare garlic in winter is found everywhere. Each housewife, based on the ways of further using the prepared product, as a rule, finds her own methods and recipes for preparation that are ideal for her.

But despite this, almost everyone knows how to pickle garlic at home. The recipe for such a preparation is practically passed down from generation to generation and does not lose popularity. This is no wonder, because pickled garlic heads retain unique taste and unique aroma, adding piquancy to any dish.

Pickled garlic - a recipe for preparing it for the winter in apple cider vinegar

For preparation you will need:

• Garlic – 1 kilogram;
• Sugar – 20 grams;
• Salt – 20 grams;
• Apple cider vinegar – 50 milliliters.

Cooking method:

Young, pre-sorted garlic must be carefully disassembled into individual cloves without removing the thin film. After this, rinse it with running water and blanch in boiling water for 3-4 minutes, then cool in cold water.

To prepare the marinade, you need to boil water, adding sugar, salt and apple cider vinegar.

The resulting marinade is poured into garlic, previously poured into half-liter sterilized glass jars, after which repeated sterilization is carried out for 10 minutes. After rolling up the jars, it is advisable to put the pickled garlic in a cool place.

Pickling garlic at home - a recipe based on citric acid

Ingredients include:

• Garlic – 1 kilogram;
• Sugar – 20 grams;
• Salt – 20 grams;
• Citric acid – 5 grams.

Cooking method:

In order to properly prepare pickled garlic for the winter , you need to carefully separate the heads into individual cloves, peel them from the film and soak them in hot water for three hours. After a while, the garlic is caught in a colander and washed under running water.

The washed and dried garlic is blanched for four minutes, after which it is poured into pre-sterilized small jars.

To prepare the marinade, add salt, sugar and citric acid to boiling water according to the indicated dosages. After five minutes of boiling, the marinade is removed from the heat and immediately poured into jars with garlic. The jars are tightly sealed and the contents are re-sterilized.

The recipe for pickling garlic heads allows you to preserve the original taste and aroma of the product for a long time, complemented by the indescribable piquancy of the citric acid-based marinade.

How to dry garlic correctly

To preserve garlic reserves in winter in this way, it is best to choose varieties that are distinguished by their pungency.

When drying garlic, you need to carefully separate its heads into cloves and clean them thoroughly. After this, cut the garlic into about 3-5 mm thick and place it on a baking sheet or fine-grained sieve for further drying in the oven at a temperature of 60°C.

Dry the workpiece for six hours, regularly turning the slices over to ensure even drying. The garlic obtained in this way is cooled and placed in a jar with a tight lid. For storage, you can choose another container or container, but the fact is that the garlic in the jar is hermetically protected from contact with air, which means it retains its aroma and does not spoil.

An important factor is how to store garlic in an apartment. . With this type of preparation, the garlic should be stored at a constant temperature of +2-10°C and moderate humidity in the room.

Did you know?Dried garlic can be ground using a coffee grinder and thus obtain a fine spicy powder, which is perfect for adding when preparing dishes along with salt. It is noteworthy that this garlic powder has a concentrated taste, so even for a large dish, a small pinch is enough (depending on personal taste preferences). It is also recommended to store the powder in an airtight container.

How to preserve garlic for the winter in paste form

Making garlic paste is a fairly new, but extremely effective recipe for those who are looking for ways to preserve garlic at home.

The recipe is universal and comes in only a few variants, but their differences are not significant and do not require a detailed description.

• Garlic – 500 grams;
• Olive oil (can be replaced with vegetable oil) – 100 milliliters.

Cooking method:

1. The garlic heads should be divided into individual cloves, peeled and sorted thoroughly, removing all damaged and rotten ones;
2. Rinse the garlic thoroughly in hot water;
3. Pour it into a blender container and pour in olive (vegetable) oil, then mix until smooth;
4. It is best to pour the resulting paste into a glass jar, close it and put it in the refrigerator. Use as needed.

Did you know?Garlic has always attracted enormous attention from people, but in 1952 its popularity almost reached its apogee - the “Book of Tasty and Healthy Food” was published in the Soviet Union, in which several chapters were devoted to dishes using garlic in all its variants.

Recipe for making pickled garlic heads

Preparing heads of garlic in pickled form, although rare, is an excellent option for preparing an excellent product, the addition of which can produce dishes that taste impeccable.

Despite their apparent unpopularity, in reality it is quite easy to come across recipes for such preparations, and their number and variety are simply amazing. Housewives will be especially pleased with the fact that with this recipe it doesn’t matter where to store garlic in the winter, because it cooks quickly and retains its properties for a long time.

Pickled garlic recipe

To prepare such a preparation per liter jar, you will need the following ingredients:

• Garlic – 1 kilogram;
• Dill (seeds) – 5 g;
• Horseradish leaf – 1 piece (large);
• Currant leaf – 3 pieces;
• Salt – 10 g;
• Water – 350 milliliters.

Cooking method:

1. A large leaf of horseradish and black currant leaves must be thoroughly washed and finely chopped;
2. Divide the garlic into individual cloves and peel off the thin film;
3. Soak the cloves in cold filtered water;
4. Place the garlic in a pre-sterilized liter jar and add water. Leave in this form in the refrigerator for 5-6 hours;
5. After a while, drain the water from the jar into a prepared container (a saucepan is best) and add salt to it. Place over low heat and simmer, then cool;
6. In a jar of garlic you need to put the leaves crushed at the first stage, add dill seeds and pour in the prepared brine;
7. The jar with garlic and other ingredients is covered with a tight, airtight lid and placed in a dark place where it is stored for a week;
8. After this, the pickled garlic is ready. It is better to store it in the refrigerator.

Recipe for garlic pickled in beet juice

To prepare pickled garlic according to this recipe, you need to prepare:

• Garlic – 1 kilogram;
• Beetroot juice – 150 milliliters;
• Water – 350 milliliters;
• Sugar – 25 grams;
• Salt – 35 grams.

Cooking method

1. The garlic is carefully divided into cloves, thoroughly peeled from the film and washed with hot water;
2. The prepared cloves are placed in a jar, filled with cold water, after which the jar needs to be put in the refrigerator for a day;
3. After this, the garlic should be washed and placed in an even layer in a deep bowl;
4. To prepare the marinade for pickling, you need to dissolve salt and sugar in prepared water, then boil it and add beet juice. The resulting concentrate is poured into the garlic, covered tightly and placed under pressure. It will be ready in 4-5 days.

Garlic is an amazing plant, a real “natural medicine”, the regular consumption of which has a beneficial effect on the condition of the human body. Unfortunately, not everyone can create conditions in the house suitable for storing fresh heads, and green garlic shoots, in principle, spoil very quickly. One of the best solutions is to salt the garlic for the winter. In this form, it practically does not lose its beneficial properties, and remains suitable for inclusion in your favorite dishes for a long time.

Garlic Can be harvested as whole heads, individual cloves or in crushed form. For those who are looking for a simple recipe for pickling garlic at home, the “dry” method is more suitable. To implement it, only two ingredients are required: the vegetable itself and coarse non-iodized table salt. The finished product is safely stored all winter. The method has only one significant drawback: the garlic is salted so thoroughly that it is difficult to use it as an independent snack. But it is quite suitable for culinary purposes: adding to first and second courses, salads, vegetable mixtures, etc.

Volume: 1-2 l

Ingredients:

• garlic, whole heads – 1 kg;
• rock salt – 300 g.

Preparation:

The garlic heads are carefully removed from the roots and upper scales, washed without disassembling the cloves, and dried by placing them on cloth or paper. Pour a little salt into the bottom of pre-sterilized jars, then lay the garlic in dense layers, sprinkling the vegetables with salt. When the container is filled, it is closed with plastic lids and placed in a cool place where the product can be stored for up to 2 years.

This recipe can also be used to prepare chopped garlic. In this case, the heads are divided into cloves, which are peeled from the “individual” shells and cut (into slices, cubes or “petals”), or grated on a fine grater, depending on further plans for using the product. Experienced housewives prefer not to use a garlic press for this, since the garlic “crushed” in it loses its juice too rapidly, which then has a bad effect on its preservation. Then the garlic mass is mixed well with the appropriate amount of salt and placed in small jars. In this form, it retains all the properties of a fresh vegetable. during a year. In winter, it is usually used for cooking, salting lard and other culinary needs.

Only young garlic is salted in whole heads, the outer scales of which are already beginning to dry out, but the shell of each clove still remains juicy and elastic. Those who do not grow their own vegetables should keep in mind that such garlic is a seasonal product. It appears in markets and large stores around mid-July and is sold for no longer than 4-5 weeks.

Preparing garlic in brine

If you want to salt garlic at home in a tasty and quick way, resulting in not only a flavorful seasoning, but also a product that can be used more “widely” in food, you should pay attention to filling the vegetable with brines. In this case, it will be a little more difficult to salt the garlic, but the product, losing some of its natural pungency and pungent odor, will acquire additional flavor shades, which depend on the ingredients included in a particular recipe. There are different variations of this method. Let's get to know them better.

Volume: 3 liter jar

Ingredients:

• garlic cloves (as much as will fit in the container);
• rock salt – 80 g;
• water – 1 l;
• dill, umbrellas – 3 pcs.;
• black currant leaf – 3 pcs.;
• horseradish leaf – 1 pc.;
• black peppercorns – 10-15 pcs.

Preparation:

Divide the garlic into cloves and peel them. Then place in a pre-sterilized jar along with dill, horseradish and currant leaves. Boil the brine, cool it slightly, fill the jar to the top, close with a tight plastic lid, wait until it cools completely and place in the refrigerator.

After a week, the garlic will be salted and ready for use. When closed, such a workpiece can stand in the cold up to 3 months. If you want it to last longer, blanch the cloves before salting. To do this, place them in a wide bowl and pour boiling water over them for a few minutes. The contents of an open jar have to be eaten fairly quickly (in about a week), so it makes sense to use a smaller container (for example, a liter container) for pickling garlic.

In a similar way You can pickle the arrows of garlic(peduncles that are removed before flowers bloom to produce larger heads). Since the raw material in this case has a more delicate consistency, it makes sense to reduce the salt content (to 50 grams per 1 liter) and add the same amount of sugar to the filling. Then the finished product will have a faint spicy aroma, a sweetish-salty taste with a barely noticeable pungency. It is good to use as a side dish and an interesting addition to salads.

Peeling a large number of garlic cloves is one of those kitchen jobs whose prospects make the housewife little happy.

Take note advice How to quickly and easily cope with this unpleasant operation:

• disassemble the heads, cleared of the upper scales, into cloves;
• Place the cloves in any sealable container (saucepan, jar, container) so that they occupy no more than a quarter of the volume, and close it tightly;
• shake the container vigorously for 3-4 minutes (the teeth should move freely, hitting each other and the walls).

The skins of the cloves removed from the container will be easily removed by hand, even without a knife. This simple process can be entrusted to a child, who will be only too happy to help his mother with winter preparations.

Volume: 3 liter jar

Ingredients:

• garlic – 2 kg;
• currant juice – 300 ml;
• water – 700 ml;
• rock salt – 70 g;
• sugar – 100 g.

Preparation:

According to this recipe, you can salt the garlic either whole or with individual cloves. In the first case, before salting, the heads are removed from the “bottoms” and soaked for at least a day in cold water. If the workpiece is made from peeled cloves, they are first blanched. Boil a brine from juice, water, salt and sugar, cool it and pour in the garlic, laid out in a wide dish (enamel pan, ceramic container, etc.). For preparation, you can take red, white, pink or black currant juice, or make it from a mixture of these berries. The contents of the container are covered with a flat dish and pressure is placed. The container is put in a cool place. The product is considered ready after 2-3 weeks. This pickle is stored in the refrigerator without removing the flat weight so that the garlic is constantly immersed in liquid.

Volume: 3 liter jar

Ingredients:

• garlic – 2 kg;
• water – 700 ml;
• beet juice – 300 ml;
• rock salt – 70 g;
• sugar – 50 g.

Preparation:

The processes for preparing garlic and processing it, as well as the rules for storing the finished product, are similar to the previous recipe. The difference lies not only in less sugar, but also in another important nuance: the brine in this case is cooked only in water. Beetroot juice is poured into the already cooled solution right before pouring. If you do otherwise, the brine will not acquire an intense color, which should be transferred to the garlic over time. The finished product will delight you: it is not only very tasty, but also beautiful.

In fact, this method of preparing garlic has been practiced in the Caucasus since ancient times, and it most likely earned its “royal” name due to the exceptional taste of a properly prepared product.

Volume: 1.5-2 l

Ingredients:

• young garlic – 20 pcs.;
• sugar – 0.5 cups;
• rock salt (for marinade) – 0.5 cups;
• water (for marinade) – 1 l;
• grape vinegar, 6% - 0.5 cups;
• black and allspice pepper – 9-10 peas each;
• cloves – 3 pcs.;
• rock salt and water (for pre-soaking) – as needed;
• grape juice – 1 l.

Preparation:

To prepare for pickling, large, intact heads of garlic are dried in the open air for about 2 weeks, peeled from the top, dried scales, the “tails” are shortened to 1-1.5 cm and the “bottom” with roots is carefully cut out. The further procedure is as follows:

1. Garlic heads are placed in a bowl with cold water for a day.
2. The soaked product is poured with cold brine (2 tablespoons of salt per 1 liter of water) and kept for 3 weeks, changing the brine solution daily.
3. Cook the marinade from 1 liter of water, spices, 0.5 cups of sugar, salt and grape vinegar (the vinegar is poured in at the very end of cooking). Before use, the solution must be cooled and filtered.
4. The garlic heads are transferred to clean jars and filled with marinade. The jars are covered with gauze and placed in a cool place.
5. After 2 weeks, the marinade is drained (into a separate container), and the jars of garlic are filled with grape juice.
6. The juice is drained after 7 days, the jars are filled with marinade again and placed in the refrigerator.

Garlic is considered ready 5-7 days later. It has an exquisite, slightly spicy taste with hints of fruit and wine. Used as a stand-alone snack and traditionally served as a complement to meat dishes. Can be stored in the refrigerator up to six months.

Video

Experienced housewives share their secrets on how to pickle and salt garlic in the following videos:

Graduated from MGRI named after. Ordzhonikidze. My main specialty is a mining geophysicist, which means a person with an analytical mind and varied interests. I have my own house in the village (accordingly, I have experience in vegetable gardening, horticulture, mushroom growing, as well as fiddling with domestic animals and poultry). Freelancer, a perfectionist and a “borer” regarding his duties. Handmade lover, creator of exclusive jewelry made from stones and beads. A passionate admirer of the written word and a reverent observer of everything that lives and breathes.

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