How to pickle garlic at home

Marinated garlic is a savory snack. Often the heads or teeth marinate for the winter. This is not surprising, since the seasoning retains its flavor, but loses its hearty taste. It is for the last quality that garlic is not liked by many. In the marinated snack are all the useful elements. It can be served with meat, fish, stewed vegetables. There is a basic technology for making potting, but many housewives have come up with their own variations with beets, peppers, and herbs.

Features cooking pickled garlic

1. Depending on the size of the cans and the final result, garlic is pickled in a peeled or unpeeled form. There is also a different packaging option, some roll up whole heads in a container, others prefer to marinate the appetizer with teeth. This aspect does not exclude cleansing, the top layer of the husk is removed, the bottom remains (optional).
2. When choosing garlic, give preference to young specimens, if you will pickle in the unpeeled form. If the appetizer is pickled with teeth, root vegetables of any age will do. The main thing is that all elements must remain complete.
3. Preservation is preferably carried out with the use of cans of small size (0.4-0.6 l.). Not everyone likes snack, besides, garlic loses its shelf life in an open can. You should not choose a container with a volume of 1.5-3 liters.
4. To preserve the appetizing appearance of garlic, soak the teeth or heads in ice-cold water before canning. Soak for 2-3 hours, then proceed to the procedure. Thanks to such actions, the appetizer will not turn yellow, and the husk will come off easier.

Pickled garlic

• Acetic solution (table 9%) - 110 ml.
• salt - 55 gr.
• sugar - 65 gr.
• drinking water - 1-1.1 liters.
• pea pepper - 12 pcs.
• dill seeds - 3 oz.
• garlic - 0.6 kg.

1. The amount of garlic in the recipe is indicated approximately, it all depends on the volume of cans and sizes of cloves. Peel the product, separate the heads. The bottom layer of the husk can not be removed if the fruits are young.
2. Wash the teeth, send them to a colander and leave to dry. Sterilize the container, put garlic in it. Pour dill (seeds), pepper-city, shake the dishes.
3. Pour water into the pan, add granulated sugar, salt. Send to the hob, wait for the boiling. After boiling boil marinade for 3 minutes.
4. After a specified period of time, pour vinegar into the solution, turn off the heat. Withstand pouring 10 minutes, fill it with jars of garlic teeth.
5. Make sure that the marinade towers over the garlic, covering it. Roll up the snack with sterile caps and a special key. Turn, cool, take to the cellar. Taste after 15 days.

Pickled Garlic

• filtered water - 1 kg.
• Table vinegar (concentration 6%) - 260 ml.
• salt - 20 gr.
• garlic heads - 500 gr.

1. Remove the top layer of husk, leave the bottom.It will protect the teeth from decay, and will also give the snack a beautiful overall appearance. Wash the vegetable, dry well.
2. Boil the container, put in her raw materials. Add salt and vinegar. Evenly distribute the total amount of ingredients for each jar. Boil the water, pour it into the container.
3. Leave the garlic in this form for 5 minutes, it should be covered with hot liquid completely. Now sterilize the caps, twist through the kitchen key.
4. Shake each can, if desired, you can add your favorite seasonings. Allow the container with seaming to cool in an inverted state. Take it in the cold.

Marinated garlic without sterilization

• granulated sugar - 110 gr.
• garlic (heads or teeth) - 600 gr.
• Dill umbrellas - 2 pcs.
• parsley - 60 gr.
• Table vinegar 6-9% - 185 ml.
• salt coarse - 90 gr.
• bay leaves - 5 pcs.
• pepper-peas - 10 gr.
• ground ginger root - 10 gr.
• dried thyme - 8-10 gr.

1. Remove the top layer of garlic husks. Decide in what form will be held spin. If garlic teeth are used, the heads must be disassembled. Bottom husk is removed at discretion.
2. Fold the cloves in a bowl, pour in boiling water, leave for 10 minutes. Dry, prepare the sterile container. Pack up ready-made raw materials in banks, retreating from the edges by 1 cm.
3. Pour water into the pot, put on fire. When the first boiling appears, add sugar, bay leaves, pepper-peas, fennel umbrellas, salt, thyme.
4. Boil the mixture for 3 minutes, then pour in the vinegar and add the ground ginger. After 2 minutes, pour the marinade into the jars, shake gently. Spin with a clean tin lid.
5. Immediately turn the container on the neck, leave it under the sweatshirt until it cools. Transfer to a cold room for seaming. You can cork pickled garlic capron lids, in which case it is stored in the refrigerator for no longer than 2 months.

Marinated Garlic with Spices

• rock salt - 55 gr.
• table or wine vinegar - 65 ml.
• Dill - 60 gr.
• bay leaves - 8 pcs.
• Carnation buds - 8 pcs.
• coriander (grain) - 10 g.
• garlic - 650 gr.
• granulated sugar - 50 gr.

1. Peel the garlic teeth, remove the nozzles with a sharp knife. Fill the product with cool water, remove and dry after 20 minutes.Wash the green dill, let it lie on the towel for draining the liquid.
2. At will greens can be replaced with parsley, basil or other grass. Sterilize the jars for tightening, do the same with the lids.
3. Pour fragrant spices, finely chopped greens over clean containers. Pack garlic teeth on the container, do not back away from the edges. Divide the total salt and sugar by the number of cans. Each part is poured into the container.
4. Shake the container slightly, pour in the vinegar solution in the same way. Shake up the contents, immediately fill with boiling water up to the neck.
5. Twist the dishes, turn over, wait for cooling. Transfer the finished snack in a cool place, leave "reach." You can start the tasting after 20 days.

Pickled garlic for the winter

• water passed through the filter - 1.1 l.
• Table vinegar (6-9%) - 110 ml.
• garlic - 900 gr.
• salt - 60 gr.
• granulated sugar (beet) - 145 gr.

1. For marinating garlic for the winter, only whole heads are used. You do not need to divide them into teeth, otherwise the snack will be very concentrated. Remove the top layer of husk, leave the bottom.
2. Pour the water into the pot, let it boil. When this happens, send in garlic, stew for 3 minutes. It is important that the heads become soft, but do not turn to mush.
3. Move the plants scalded with boiling water into the sieve, let cool and dry completely. To speed up the procedure, rinse the heads with cool water.
4. Wash the cans well, dry with towels or an oven. Now try to tamp down the garlic without damaging its integrity. In one tank you need to put as many heads as possible.
5. Now start cooking the marinade. Pour into the remaining water granulated sugar, salt. Stir, wait for the pores to melt. Boil the mixture for another 3 minutes, then add vinegar, turn off the stove.
6. Now fill the cans with garlic heads by pouring, immediately tighten the lids. Turn over the containers, let them cool in the room. Then stand for another 3 days at a temperature of 10-12 degrees. Only after that clean the room for winter safety.

Pickled garlic with sour cream

• salt - 12 gr.
• sour cream of high fat content - 130 gr.
• black pepper (ground) - 15–20 pcs.
• lemon juice - 60 ml.
• honey - 60 gr.
• garlic heads - 170–200 gr.

1. Put the whole garlic in an enamel bowl, remove the top husk. Fill the contents with boiling water, after 2 minutes, strain the liquid. Dip the heads in ice water, clean the teeth of all tumors.
2. Cool sour cream, honey, lemon juice to the same temperature. Combine the listed components, add crushed pepper, salt.
3. Adjust the sharpness of the dressing according to personal preferences, you can add a little ground chili. Now send the garlic to the skillet, add to it the made sauce.
4. Send the composition to the hob, cook on low heat for 5 minutes. Make sure that the marinade does not boil. Take care of washing and sterilizing the cans. Put in them the finished snack, spin.
5. Let the spicy seasoning stand in the kitchen until it cools down. For best effect, wrap the containers with an old blanket. When the mixture reaches the desired temperature, put the garlic in the fridge. Taste after 3 days.

Marinated Garlic in Soy Sauce

• Table vinegar - 480 ml.
• garlic - 1 kg.
• soy sauce - 500 ml.
• drinking water - 500 ml.

1. Disassemble the heads of garlic on the teeth, do not remove the husk.You need to wash and dry the raw materials. Send a snack in sterile jars right down to the edges.
2. Pour in the vinegar solution, close the container with the lid. Soak for 6 days in a dark place. After a specified period of time, sterilize the spin cans, fill them with 60% soaked garlic.
3. In a skillet, mix the water and soy sauce, put on the fire, wait for boiling. After that, boil the mixture for another 10 minutes. Now pour the marinade into the jars with garlic, do not back away from the neck.
4. Spin or roll the caps, let the mixture cool. Now take it in the cold, stand for 4 weeks. After this period, garlic marinated in soy sauce can be tasted.

Pickled garlic with beets

• granulated sugar - 35 gr.
• garlic - 600 gr.
• clear water - 0.9 l.
• greens (any) - 40-50 gr.
• seasonings (any) - 15 gr.
• beets - 200 gr.
• salt - 30 gr.
• Table vinegar - 60 ml.

1. Remove the top husks from the garlic. Pour the water into the pot, wait for it to boil. As soon as you notice the first bubbles, send the heads to the liquid. After 2 minutes, remove the raw material.
2. Rinse the beets, cut the tails, chop into thin slices. Prepare jars (washing, sterilization, drying).Put in your favorite seasoning containers, greens.
3. Now start laying garlic, alternate it with beet dochalkami. It is important to tamp the raw material in such a way that there are no voids left.
4. Pour water into a saucepan, add salt, granulated sugar. Wait for the mixture to boil, then torment the composition for another 5 minutes. Add vinegar solution, turn off the stove.
5. Fill with cooked marinade beets and garlic, close with tin or nylon covers. Leave the roll in to infuse for 12 hours, then clean in the cold. After 3-4 weeks, start eating.

Marinated Garlic in Onion Peel

• Table vinegar solution - 120 ml.
• drinking water - 230 ml.
• garlic - 950 gr.
• salt - 25 gr.
• onions - 6 pcs.
• granulated sugar - 55 gr.
• pea pepper - 8 pcs.
• Bay leaves - 10 pcs.
• chopped cinnamon - 3 gr.

1. Remove the husks from the bulbs, rinse the casing under the tap. Leave on a cotton towel to dry. Prepare the garlic, the heads should be divided, and the teeth - cleaned.
2. Pour boiling water over the raw material, transfer it to cold water. Prepare clean (sterilized) containers, add washed husks and garlic cloves.
3. Try to alternate the ingredients to give the snack a beautiful look in a can. Start cooking the marinade. To do this, pour water into the pan, add sugar, salt.
4. Boil until the grains are dissolved, pour in the vinegar, then turn off the hotplate. Fill the container with garlic and peel by pouring, immediately tighten with a key.
5. Wait for cooling by turning the jars. When the mixture reaches the desired temperature, remove the contents in the cold. Garlic marinated in husks infused for 3 weeks. After this period it can be used.

Pickled garlic with horseradish

• Carnation (stars) - 4 pcs.
• chilli peppers (capsicum) - 2 pcs.
• garlic - 1.8 kg.
• wine vinegar - 370 ml.
• granulated sugar - 40 g.
• drinking water - 900 ml.
• horseradish root - 160 gr.
• salt - 35 gr.

1. Remove the husks (top) from all garlic heads. Put the raw material in a bowl, pour hot water. Let stand for 3 minutes, drain the liquid. Rinse the garlic with cold water.
2. Cut tails, optionally divide the heads on the teeth. Rinse the hot pepper, hold it by the tail. Chop the fruit rings, leave the seeds (they will go into a jar of garlic).
3. Clean the horseradish root, rub it on a grater or chop thin plates.Prepare containers for snacks, alternately spread in them chili, horseradish root and garlic (alternate layers).
4. Pour the water into the pan, send to boil. Pour in cloves, sugar, salt. Tomorrow for 3 minutes, turn off the heat, pour in the vinegar solution. Fill it with cooked pouring jars with snacks.
5. Leave in a warm place for infusion, then cork the lids (after about 12 hours). Now put the pickled garlic in the cellar, start to eat after 1.5 months.

If you plan to keep pickled snacks all winter, pre-sterilize the containers and tin lids. Lay out the raw materials in dry containers. In cases where the capping is carried out with capron caps, the snack is stored only in the refrigerator.

Video: pickled garlic for the winter