Quick and easy pickled garlic recipes for the winter

General recommendations for pickling

Eating fresh garlic is rare. Its pungent and noticeable aroma is noticeable to those around you. To indulge yourself again, try pickled garlic—its aroma is less intense.

When it comes to pickling, it's important to choose the right main ingredient. Only well-ripened and ripe garlic cloves should be used for pickling. Dried, old, or young garlic is unsuitable. Furthermore, it's important to inspect all the cloves and use only those that show no signs of rot or wormholes.

Garlic can be pickled with or without the peel, whole or as individual cloves. Depending on the recipe, it is steeped in hot or cold brine.

Video: "Pickled Garlic for the Winter"

This video will show you a simple recipe for quickly preparing pickled garlic for the winter.

Pickled garlic cloves

To prepare this dish, you'll need a fragrant vegetable (the number of cloves depends on your preference). You'll also need to make the marinade. For 1 liter of water, use 100 ml of vinegar, 50 g of salt, and 50 g of sugar.

Cooking steps:

1. Divide the heads into individual cloves and remove the husks.
2. Scald with boiling water, immediately cool in cold water.
3. Place tightly into sterilized jars.
4. Make the marinade: dissolve salt and sugar in water and bring to a boil.
5. Cook for 2-3 minutes, cool for 7 minutes.
6. Pour in vinegar and stir.
7. Fill the jars and close them with lids.
8. Sterilize for 5 minutes, roll up.

Without vinegar with red currants

The recipe is relevant in the summer, especially when there is a good crop of home-grown currants. Ginger adds a spiciness and piquancy, and the absence of vinegar has a beneficial effect on the body. You'll need 10 cloves of garlic, 600 ml of water, 100 g of ginger, 10 g of salt, 500 g of red currants, and 60 g of sugar.

The process of preparing soaked garlic:

1. Peel the heads and separate into cloves.
2. Wash but do not peel the ginger and cut into cubes.
3. Sort and wash the currants.
4. Prepare the brine: melt sugar in water, add salt.
5. Add garlic, cook for 1 minute.
6. Spread ginger and currants equally.
7. Let the marinade cool, pour into jars along with all the ingredients.
8. Close tightly and place in a cool place until winter.

In grape juice

The hostess will need 2 kg of peeled cloves. For the marinade, take 500 ml of red grape juice, 300 ml of vinegar, 4 teaspoons of salt, 300 g of granulated sugar, 16 black peppercorns, and 10 bay leaves.

Next you need to:

1. Pour boiling water over the garlic cloves, leave for 5 minutes, drain in a colander, and rinse in cold water.
2. Place tightly in clean jars.
3. Prepare the marinade and pour it over the cloves.
4. Cover with lids and store in a cool place.

Whole garlic twists

For this recipe you will need 1 liter of water, 500 g of garlic, 20 g of salt and 260 ml of vinegar.

Instructions:

1. Remove the top husk, leave the bottom layer, wash and dry.
2. Boil the jars and add the cloves.
3. Add salt and vinegar.
4. Boil water and pour into jars.
5. Leave for 5 minutes, screw on the lids after the lids have been sterilized.

With beets

For an interesting and tasty dish, take 1 kg of garlic, 2 beets, 30 g of salt, 70 g of sugar, 150 ml of vinegar, 5 cloves, a pinch of cinnamon, 6 peppercorns.

The preparation consists of the following steps:

1. Separate the teeth and peel them.
2. Peel and chop the beets.
3. Place vegetables in layers in clean jars.
4. For the marinade, dissolve sugar and salt in water and add spices.
5. Bring to a boil and cook for 2 minutes.
6. Remove from heat and add vinegar.
7. Pour hot marinade over the vegetables.
8. Roll up and turn over.

Armenian "Royal" Recipe

For the brine, take 1 liter of water and 45 g of salt. For the marinade, take 1 liter of water, 45 g of salt and sugar, 100 g of grape vinegar, 8 peppercorns, 4 allspice berries, 3 walnuts, 2 cloves, and white grape juice.

Cooking steps:

1. Place young garlic in a dark place to dry for 15 days.
2. Place the heads in a container, cover with cold water, and leave for 24 hours.
3. Take out and remove the husk.
4. Place in jars, cover with brine, and leave for 24 hours.
5. Change the brine every day for three weeks.
6. Cover the garlic with marinade and leave for 15 days.
7. Pour the marinade into another container and store in a cool place for 7 days.
8. At this time, pour grape juice over the garlic.
9. After 7 days, pour in the marinade; after 5 days of marinating, the snack can be consumed.

How to quickly preserve garlic

This recipe is considered quick, as it doesn't take long to reach the desired flavor. The dish will be ready in 3 days. Take 1.2 kg of garlic, 250 ml of water, 55 g of sugar, 185 ml of vinegar, 25 g of salt, 10 peppercorns, a quarter teaspoon of coriander, 5 cloves, 3 bay leaves, and a pinch each of rosemary and nutmeg.

Separate the garlic heads into wedges and fill clean jars with them. Prepare the marinade: dissolve sugar and salt in water, add spices, bring to a boil, pour in vinegar, and turn off the heat. Pour the hot liquid over the garlic, cover, and refrigerate for 72 hours.

Original blanks

If you don't know how to marinate garlic, this article also offers more original recipes that will also delight you with their piquancy.

With chili pepper and white wine

Want something hotter? Pepper and garlic are the perfect combination for treating colds. You'll need 1 kg of garlic, 0.5 liters of white wine and wine vinegar, 2 chili peppers, 2 bay leaves, 3 tablespoons of sugar, 1 tablespoon of white peppercorns, and olive oil.

Step-by-step recipe:

1. For the marinade, mix everything except the oil, bring to a boil and cook for 3 minutes.
2. Reduce heat to low and simmer for 5 minutes.
3. Place the wedges in clean jars, pour in the marinade, add olive oil, and seal.
4. Marinate for 5 days.

In Georgian

A unique feature of this homemade garlic pickling recipe is the addition of tarragon. This ingredient adds a subtle spicy flavor, enriching the dish.

Ingredients: fresh or dried tarragon, water, salt, garlic and vinegar.

Cooking steps:

1. Peel the head so that the cloves do not fall apart.
2. Pour boiling water over them and spread them out on the surface.
3. Salt.
4. Let cool and place in jars: a layer of tarragon, then a layer of garlic.
5. Dilute vinegar with boiled water (1:1).
6. Add to jars.
7. Cover the necks with paper and leave for a week.
8. Sterilize the jars and roll them up.

Pickled garlic without sterilization

Ingredients: 600 g cloves, 110 g sugar, 2 dill umbrellas, a bunch of parsley, 185 ml vinegar, 5 bay leaves, 90 g salt, 10 g ground ginger, 10 peppercorns, 8 g dried thyme.

To prepare garlic this way, you need:

1. Remove the top layer of husk and spread it over the cloves.
2. Place in a bowl, pour boiling water over, leave for 10 minutes.
3. Dry and place in clean jars.
4. Pour water into a saucepan and place on the stove.
5. As soon as it starts to boil, add salt, thyme, sugar, pepper, and bay leaves.
6. Cook for 3 minutes, add ginger and vinegar.
7. After 2 minutes, pour the marinade over the garlic and preserve.

Canned vegetables will surprise you with their pleasant aroma and taste. The methods presented here won't take much time, yet the results will exceed your expectations.