Garlic is the product that must be included in the human diet, if there are no contraindications, since this vegetable helps against microbes and viruses. It keeps well fresh, and you can prepare it for future use as a snack. And many cooks know how to pickle garlic with cloves for the winter. We will also consider this issue. First of all, it should be noted that this antimicrobial vegetable can be added to salads, meat and many other dishes. Its aroma does not differ from fresh product, but it has a milder taste without bitterness and pungent odor.
Useful Tips
To preserve garlic for the winter, the recipes for which are quite simple, it is pre-soaked for two hours in water. After that, the husk will become soft and the garlic will be easy to peel. It is recommended to take small jars, since the appetizer turns out to be spicy, they do not eat it in large quantities. Pickled cloves cook faster than garlic heads. It is best to use a vegetable grown in the beds, the imported product darkens when canned. Some do not know how to pickle garlic with cloves for the winter (we will consider recipes below) so that it turns out pink, therefore they use beets in cooking. But you can replace some of the water in the brine with beet juice. Moreover, the more juice there is, the brighter and richer the vegetable will turn out.
A cure for all diseases
Housewives know how difficult it is to preserve such a well-known spice as garlic until spring. Meanwhile, there are several ways to preserve it without losing all the useful properties.
One of these methods is garlic salting. With this method of conservation, not only all of its healing components are preserved, but also a light specific aroma, which, after salting, becomes tender and soft. And what could be tastier than hot borscht with garlic in winter after a ski trip or cheese salad with it at a family dinner?
Well, even children know about its benefits. It is this vegetable that is eaten during the autumn and winter colds, so that the body can more easily resist the incipient infection. For the suppression of the pathogenic microflora of the intestine, the treatment of hypertension, vitamin deficiency, diseases of the heart and blood vessels and other problems of the human body, its benefits are invaluable. In folk medicine, it is called a cure for all diseases.
But not everyone loves fresh garlic for its pungent taste and pungent smell. Salting eliminates these problems, since after such processing astringency is lost, and the aroma becomes barely noticeable. This vegetable is so popular all over the world that recipes for preserving it by salting are found in recipes in almost all cuisines of the world. Here is some of them.
The classic pickled garlic recipe
Ingredients: two kilograms of garlic cloves, one liter of water, two cloves, two tablespoons of table sugar, a piece of horseradish root, three hundred grams of vinegar, one hot pepper pod.
Preparation:
Before pickling garlic at home, you need to pour water into a bowl and put it to a boil. When it boils, put all the spices and boil for a few minutes, then pour in the vinegar.The dishes are left to cool to a temperature of forty degrees Celsius. Meanwhile, the vegetables are dipped in boiling water, which can be taken from the kettle or pre-cooked. Peel the garlic and put it in a bowl. Pour in cooled brine and roll up. It should be noted that after a while the vegetables will begin to take on a green tint. This process is normal. It just has to sit in the marinade for one month to marinate well.
Pickled garlic with honey
Many culinary experts know how to pickle garlic with cloves for the winter so that it has a distinctive taste. To do this, use a special fill with the addition of apple cider vinegar and honey. At the same time, they take as much garlic as will fit in the container.
Ingredients: garlic, how much, one tablespoon of honey, one liter of water, two and a half tablespoons of sugar, one and a half tablespoons of salt, one hundred grams of apple cider vinegar, allspice and coriander.
Preparation:
Before pickling garlic for the winter at home, you need to peel it using the method described above. Then the teeth are laid out in jars (half a liter). One liter of marinade is enough for about five cans. Then spices are added to the jars. The water is boiled, honey and sugar are put in it, and after one minute apple cider vinegar is added. Garlic is poured with marinade, rolled up and left for one month, after which the preparation can be tasted. Such preservation is stored at room temperature.
With vegetable or fruit juice
To give salted garlic a beautiful bright color, it can be harvested with vegetable or fruit juice.
For example, beetroot juice will give it not only an interesting color, but also a more original flavor. For 2 kilograms of garlic heads, take 800 ml of pure water, 300 ml of beet juice, 50 g of sugar and a little salt.
The algorithm is as follows:
- garlic is cleaned and washed well;
- the heads are kept in water for about a day, after which they are washed again;
- then they are packed into banks in a dense layer;
- sugar and salt dissolve in warm boiled water, then this mixture is combined with beet juice;
- the resulting solution is poured into garlic, covered and oppressed;
- the garlic is aged for two weeks in a cool place.
For storage, you can choose both a cellar and a refrigerator.
In another version, garlic is salted with currants and takes on a unique berry flavor. For 2 kilograms of heads, 100 sugar, 70 g of salt, 400 g of red currants and 700 ml of water are taken. The water is brought to a boil, then the berries are poured over it. Salt and sugar are added to them, then it must be brought to a boil. After that, the contents are wiped through a sieve and cooled.
Garlic heads need to be washed, cleaned from the top layer and bottom, then soaked in water for a day. Then they need to be washed again and tightly packed in a jar, after which it is poured with berry solution. The jar is covered with a cloth and oppression is applied. Keep the workpiece in a cool place.
Garlic marinated with beets
For those who do not know how to marinate garlic with beets for the winter, it must be said that the appetizer turns out to be quite spicy. At the same time, a dressing is first prepared from the beets, from which the marinade will be cooked.
Ingredients: half a kilogram of vinaigrette beets, one kilogram of garlic, one hundred grams of acetic acid, fifty grams of salt, fifty grams of sugar, three hundred grams of boiled water.
Preparation:
Pickled garlic begins to prepare (a recipe with cloves for the winter) with the fact that the beets are peeled and grated, pressed so that the juice is released, water is added. This mass is set aside for twenty minutes. Then filter the juice, boil it, add all the spices and vinegar. The husks are removed from the garlic.Divide it into teeth, put it in boiling water and boil it for three minutes, then immediately pour it over with cold water so that the vegetable cools quickly. The teeth are placed in jars and poured with hot beet marinade, rolled up and left to cool, wrapped in a blanket. The next day, the conservation is transferred to a cold place.
Beetroot recipe
Garlic with beets is a versatile dish. It is perfect both for a dinner with bread and as a decoration for a festive table. And the beets marinated in this way turns into an insanely tasty independent dish.
Ingredients:
- Garlic - about a kilogram;
- Beets - 250 grams;
- Dry dill umbrellas - 1 pc. on the bank;
- Water - about 5 liters;
- Sugar - 2 tablespoons;
- Salt - 2 tablespoons;
- 9% percent vinegar - 100 ml;
- Black peas - 10 peas;
- Carnation - 7 flowers.
Garlic with beets - a versatile dish
We cook in this way:
- We set to boil two liters of water.
- We clean the root crop so that the cloves remain on the stem. We peel the beets, rinse the products.
- Dip the peeled garlic in boiling water for a couple of minutes, then pull it out and pour it into ice water until it cools completely.
- Finely chop the beets. The pieces should be very thin, so if you can't cut them thinner, grate them.
- Put the garlic and beets in layers in jars.
- We put a liter of water on the fire, bring it to a boil. Add salt, sugar, pepper and cloves. If you have any preferences for spices, you can experiment. Let the liquid boil for a couple of minutes.
- Add table vinegar, mix everything, let it boil and turn it off.
- Pour the harvested vegetables with marinade and roll up the jars.
- Let it brew for two to three weeks.
Horseradish blanks for the winter: 6 delicious recipes
In order for the preserved garlic to be pink, it is not necessary to take beets. You can simply add the juice to the marinade water.
Pickled garlic for the winter with cloves: a quick way
Ingredients: young garlic cloves, one liter of water, fifty grams of sugar and salt, one hundred grams of vinegar.
Preparation:
Dry garlic is peeled and divided into slices, scalded with boiling water and cooled. The teeth are laid out on pre-prepared banks. Then the brine is prepared from water, sugar and salt. It is boiled. Add vinegar at the end and remove from the stove. Banks are poured with brine one and a half centimeters below the neck, covered with lids and set to sterilize for five minutes, after which they are rolled up.
Head marinating as on the market
Such garlic turns out to be incredibly tasty and juicy, it is not even pickled, but a soaked root vegetable. Now you do not have to spend a lot of money in the market in order to amuse yourself with delicious. But everything has its drawbacks. This recipe is not an instant recipe.
Pickled onions: the simplest and most delicious recipes
To make garlic like on the market, you will need:
- Garlic - at your discretion;
- Sugar - 1 tablespoon;
- Salt - 7 tablespoons;
- Water - one and a half liters;
- Vinegar - 0.2 ml.
Such garlic turns out to be incredibly tasty and juicy.
Preparation:
- Peel the garlic so that the cloves stick to the base.
- We make a saline solution from a liter of water and six tablespoons of salt. Soak the heads in it and marinate for a week.
- We prepare the marinade in this way: mix 200 grams of vinegar and 300 grams of water. Add a spoonful of salt and sugar to the mixture. Add spices if desired.
- Pull the garlic out of the brine, rinse and put in a clean jar. Fill with ready-made marinade, close and let it brew for another three weeks.
Note! You can close a small onion in the same way, try it, you will not regret it.
Garlic marinated with bay leaves
Ingredients: one kilogram of garlic cloves, three glasses of water, one glass of sugar, one spoonful of table salt, five peppercorns and the same amount of bay leaves, two hundred grams of vinegar.
Preparation:
Before pickling garlic with cloves for the winter, these teeth are poured with hot water and left to infuse for one day. Over time, the jars are sterilized, garlic is placed in them and poured with marinade, which is prepared according to the recipe indicated above. The vegetables are rolled up and left to cool.
Garlic teeth in grape juice
This recipe is quite unusual, the vegetables are of an interesting taste.
Ingredients: two kilograms of garlic teeth. Marinade: five hundred grams of red grape juice, three hundred grams of vinegar, three hundred grams of sugar, four tablespoons of tea salt, ten bay leaves, sixteen peppercorns.
Preparation:
Before pickling garlic with cloves for the winter, pour boiling water over it and set it aside for five minutes, then rinse with water. Garlic is placed in jars. A marinade is prepared from all the necessary components, vegetables are poured over it, rolled up and set aside for cooling, and then transferred to a cold place.
Garlic, pickled without vinegar
Ingredients: teeth of eight heads of garlic, four tablespoons of honey, one hundred and forty grams of lemon juice, one tablespoon of sour cream, salt and spices.
Preparation:
The teeth are pre-prepared in a manner known to us. Estimate, honey and juice are mixed, spices are added. This mass is transferred to a saucepan. Add garlic teeth and set to boil, then boil for about three minutes. Then vegetables, together with brine, are poured into jars and rolled up. The cooled preservation is placed in a cool place. You can try such a vegetable in two days, you do not need to wait until it is infused. This appetizer goes well with potatoes, stewed vegetables.
"Dry" salting
Garlic can be harvested with whole heads, separate cloves and crushed... For those who are looking for a simple recipe for how to pickle garlic at home, the "dry" method is more suitable. To implement it, only two ingredients are required: the vegetable itself and coarsely ground table salt. The finished product is safely stored throughout the winter. The method has only one significant drawback: the garlic is salted so thoroughly that it is already difficult to use it as an independent snack. But it is quite suitable for culinary purposes: adding to the first and second courses, salads, vegetable mixes, etc.
Volume: 1-2 l
Ingredients:
- garlic, whole heads - 1 kg;
- rock salt - 300 g.
Preparation:
The heads of garlic are carefully removed from the roots and upper scales, washed without disassembling into cloves, and dried by laying on a cloth or paper. A little salt is poured on the bottom of pre-sterilized cans, then garlic is laid in dense layers, sprinkling vegetables with salt. When the container is full, it is closed with plastic lids and placed in a cool place where the product can be stored up to 2 years.
This recipe can also be used to harvest minced garlic. In this case, the heads are divided into teeth, which are cleaned of "individual" shells and cut (in slices, cubes or "petals"), or rubbed on a fine grater, depending on further plans for the use of the product. Experienced housewives prefer not to use a garlic press for this, since garlic "crushed" in it loses juice too intensively, which then has a bad effect on its preservation. Then the garlic mass is mixed well with the appropriate amount of salt and laid out 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 bacon and other culinary needs.
Exceptionally young garlic is salted with whole heads, in which the outer scales are already beginning to dry out, but the shell of each clove is still juicy and elastic. Those who do not grow vegetables themselves should keep in mind that this garlic is a seasonal commodity. It appears in markets and large stores around mid-July and is sold for no longer than 4-5 weeks.
Garlic marinated in onion skins
Ingredients: one kilogram of garlic cloves, four large onions. Marinade: two hundred grams of water, one hundred grams of vinegar, fifty grams of sugar, twenty grams of salt, five grams of cinnamon, three lavrushkas, three peppercorns.
Preparation:
Peel the onions and dry the husks well. Garlic cloves are processed in the same way as described above. Put garlic and husks in layers in prepared jars. A marinade is prepared from all of the above components, and blanks are poured into it, the jars are rolled up, cooled and folded for further storage. You can try the appetizer after two weeks.
Garlic marinated with hot pepper and wine
Ingredients: one kilogram of chives, two chili peppers, half a liter of white wine, half a liter of wine vinegar, three glasses of sugar, two bay leaves, one tablespoon of white pepper, a small amount of olive oil.
Preparation:
First, a marinade is prepared from all the necessary components, except for olive oil. Boil it for about three minutes, turn off the stove and simmer for another five minutes. The garlic is placed in jars and poured with marinade, a little oil is added and rolled up. This recipe does not use salt. The finished product is sweetish, spicy and spicy.
Korean pickled garlic
Ingredients: one kilogram of garlic, one liter of soy sauce. One glass of vinegar.
Preparation:
For this dish, both young and old garlic are suitable. First, the vegetable is prepared, peeled and divided into teeth. Vegetables are placed in jars. The vinegar is diluted with water and the garlic is poured over it so that it completely covers it. Banks are placed in a cold place for one week. Over time, the garlic is transferred to sterile jars. The soy sauce is boiled and cooked for about ten minutes. Then it is cooled and garlic is poured so that the liquid fills only half of the container. The canning is rolled up and placed in a cold place. You can try the snack after three weeks.
What garlic is better for harvesting?
Early vegetables are not suitable for preservation, because they have not yet had time to gain nutrients, and too late, harvested with the arrival of the first frost, on the contrary, lose their juiciness, dry out and deteriorate.
Important! Garlic is planted in late fall or early spring. In the first case, the crop is harvested in July, in the second - in early September. It is at this time that the procurement should be carried out.
The heads of the vegetable should be firm and the flesh should be juicy. Since the cloves in most recipes are pickled whole, they should be free of defects or damage, traces of rot, mold, and dark spots. The less time elapses from the moment the head is dug out to rolling into the cans, the tastier the workpiece will be.
In some recipes, garlic is marinated without dividing into chives, with a whole head. In these cases, you can use a young vegetable, for all other canning methods, only ripe is used.
Pickled garlic with horseradish
All the best recipes for pickled garlic cloves make it possible to get a savory appetizer that goes well with many dishes. According to this recipe, the garlic turns out to be very spicy, it is prepared with the addition of wine vinegar, but you can use any other.
Ingredients: two kilograms of young garlic cloves, two hundred grams of horseradish root, two chili peppers, two cloves, one liter of water, fifty grams of sugar, forty grams of salt.Four hundred grams of wine vinegar or any other.
Preparation:
The teeth are placed in a bowl and poured with hot water, left for two minutes, then the water is drained. The pepper is cut into rings, while the seeds can be left. The horseradish root is peeled and chopped or grated. Pepper, garlic and horseradish, cloves are placed in prepared jars. Prepare a marinade from water and sugar, vinegar and salt. Boil it for about one minute. Jars of vegetables are poured with hot brine, rolled up and set to cool. When they have cooled, they are laid out in a cold place for fifty days, after which the blank can be tasted.
Vegetable preparation rules
Salted garlic is gaining more and more popularity among housewives every year. This is a very tasty preparation, which will be an excellent appetizer for meat, smoked meats, borscht. Also, garlic can be used as a decoration for the festive table.
Before you start cooking, you need to properly prepare the vegetable. Not only its appearance will depend on this, but also its taste.
Only young garlic is used for salting.
Preparation rules:
- remove the thick skin from the heads, leaving a young one;
- wash vegetables thoroughly under running water;
- it is not recommended to remove the edge and tail of the head.
Salt the vegetable should be in glass or wood containers. You can also use a ceramic vessel. It is not recommended to make blanks in plastic containers, as garlic can lose its taste.
Garlic teeth marinated with spices
Ingredients: young garlic cloves. Marinade: two hundred grams of water, two hundred grams of vinegar, twenty grams of salt, fifty grams of sugar, four peppercorns, three bay leaves. Two spoons of tea hops-suneli.
Preparation:
First, a brine is prepared from the above components. It is boiled, boiled and cooled. The chives are scalded with salted boiling water (fifty grams of salt are needed for half a liter of water), immediately dipped in cold water for half a minute. The garlic is laid out in sterile jars, the marinade is poured, covered with thick paper, the necks are tied with a tourniquet or thread. Store the container in a cold place.
