Pickled garlic quick recipes for the winter with cloves and heads

Pickled garlic is an excellent addition to meat and vegetable dishes, baked poultry, potato salads and sandwiches. Crispy, savory slices are also good as an independent snack. If you haven’t tried such preparations yet, we offer you some interesting ideas.

Pickled garlic not only improves the taste of dishes, even after heat treatment it retains beneficial substances, helps improve digestion and strengthen the immune system.

Young heads are suitable for preservation, but with already well-formed, strong cloves. The heads can be used whole or divided into slices. The marinade for them is either classic or based on grape, apple or tomato juice, with the addition of various spices and herbs. Berries (gooseberries, physalis, currants, lingonberries, cranberries and even cherries), sweet and hot peppers, horseradish and celery roots are often added to such preparations.

Pickled garlic for the winter: a quick recipe

A tasty and spicy snack that can be served with any meat and fish dishes, added to sauces and salads. It’s better to seal it in small baby food jars; this is a quick recipe - the garlic will be ready in a week. And spicy and tangy vinegar mixed with oil is suitable for making salad dressing. You will need:

5-6 heads of garlic;
1-2 hot peppers;
a pinch of salt per jar;
vinegar for pouring (optional).

Preparation:

Sterilize jars and lids. Separate the garlic into cloves, peel them, cut the pepper into pieces (the presence of seeds is optional).

Place the peppers and cloves in jars, add a pinch of coarse salt to each, pour vinegar up to the hangers, screw on the lids, and leave for a week.

Pickled garlic arrows

That rare case when not only the roots of a plant are edible, but also the tops. More often than not, garlic arrows are broken off and thrown away, but in vain - this is a great snack! Boiled young and tender arrows resemble beans with a spicy garlic aftertaste.

For the winter, they can be salted, frozen or pickled, and then added to salads, soups, omelettes, fried potatoes, or served as a side dish for meat. The arrows will be ready in a month.

Will be required:

1-1.2 kg garlic arrows;
liter of water;
50 g salt;
50 g sugar;
5-6 peas of allspice;
10 black peppercorns;
3-4 clove buds;
tbsp vinegar essence.

Preparation:

Sort and wash the garlic arrows, cut off both sides, cut into pieces approximately 4-5 cm long.

Fill sterilized jars with arrows. Pour water into a saucepan, heat it, add salt and sugar, add cloves and pepper, let it simmer for 3-4 minutes, pour in the essence.

Carefully pour the marinade over the arrows and cover the jars with lids. Place a 2-3 times thick kitchen towel or wooden stand on the bottom of a wide pan, place the jars, pour water into the pan so that it reaches the jars’ “hangers”. Sterilize the preserves for 5-6 minutes, roll up the lids, turn them upside down, cover with a blanket, and cool completely.

Cooking garlic with beets

Such bright cloves will decorate any dish. They will perfectly complement both fish and meat, and will make ordinary boiled potatoes not so “boring”. The fragrant garlic from the beets becomes a soft pink color, partially loses its pungency, and crunches so appetizingly!

Will be required:

0.5 kg garlic;
1 tsp Sahara;
1 tsp salt;
50 g beets;
1 tbsp. vinegar.

Preparation:

Select dense heads of garlic, divide them into cloves, and peel them.

Grate a piece of beetroot, add water, stir, strain the beetroot mixture, pour into a saucepan and heat.

Place the garlic in a large bowl, pour boiling water over it, let stand for 3-5 minutes, transfer the garlic to a jar. Then pour salt and sugar into it, pour in vinegar. Carefully pour boiling beet marinade into the center of the jar, cover it with a lid, and place in the oven at 120 degrees for 20-25 minutes.

Take out the jar, carefully screw on the lid, check the tightness by turning the neck down. If everything is fine and there are no air bubbles, then leave it in this position, covering it with something warm. After about 12-14 days it will be possible to take a sample.

Secrets of making pickled garlic arrows

Not only its fruits are suitable for canning garlic. Quite often, garlic arrows are eaten, which can also be prepared for the winter. Salads with the addition of this ingredient have a peculiar bitter taste. Its pungency and sharpness stimulate appetite and help cope with viral diseases during the cold winter season.

The marinade for this dish is prepared simply and quickly. You need to prepare:

bunches of garlic arrows (2-3);
2–3 cloves of garlic;
1 tsp. apple or wine vinegar;
sugar (0.5 tsp);
bay leaf (3-5 pcs.);
seasoning for Korean carrots (1 tbsp.).

It is important to follow the specified proportions and cooking techniques in order to preserve the taste and healthfulness of winter preparations. It is also necessary to salt the marinade. The stems are cut into sticks 5–6 cm long. All buds must be removed: they are completely unnecessary in this case.

The recipe uses vegetable oil. Pour 1 cm of it into the frying pan and heat it up. Then add the arrows and fry them, stirring constantly until the cuts become soft. When the frying process is complete, add lightly crushed bay leaf and sugar, vinegar and Korean carrot seasoning.

All ingredients are salted to taste and reheated. The resulting mass requires regular gentle stirring until it thickens. When it reaches the desired condition, pressed garlic is added to it.

The salad is stored in tightly closed jars in the refrigerator. If the lid is opened a little, the entire contents of the refrigerator compartment will acquire the smell of a new dish. You should not use the product on the first day. You need to wait until it gets its characteristic sourness and long-awaited spicy aroma.

A quick way to prepare garlic arrows in a marinade

For this preparation you need a minimum of ingredients. In addition to the arrows, the recipe includes sugar and salt (50 g each), 9% vinegar (100 ml) and 1 liter of water. Garlic shoots are collected before the buds open, which will allow the bulbs to become larger. The marinade is prepared from water, salt, pepper and seasonings that are in the house. Often a few grains of fragrant cloves or mustard are added. After the liquid boils, turn off the fire, and pour the indicated portion of vinegar into the container.

The arrows must be blanched. The inflorescences are cut off, the stems are thoroughly washed under running water, dried and cut into any size. The processed product is thrown into boiling water (not into the marinade) and blanched for one minute. After this, the contents are removed, placed on a sieve and cooled with cold water.

Finally, the plant stems are placed in sterilized containers and poured with hot marinade. The jars are sealed and wrapped in warm cloth until they cool completely. The finished dish can be stored indoors at room temperature.

“Picky” garlic with chili pepper

A preservation option for those who like everything “hot.” A plate of rich borscht, a sandwich with lard, pieces of chili pepper and a couple of cloves of garlic is a highway to the heart of any man!

Will be required:

kg garlic;
3-4 pods of hot pepper;
1 liter of water;
2-3 bay leaves;
5-7 peppercorns;
4-5 peas of allspice;
4 cloves;
2 tbsp. Sahara;
2 tbsp. salt;
1 tbsp. 70% vinegar essence.

Preparation:

Sort out the garlic heads so that they are approximately the same size, separate them into cloves, and peel them.

Boil water, pour in garlic for 5 minutes. Cut the pepper into pieces, and if the pods are small, then leave them whole and add them to the garlic. For less pungency, you can remove the seeds from it.

Place cloves, bay leaves and allspice and black peppercorns into prepared jars.

Cook the marinade from salt and sugar, add the essence at the end, and boil for a couple of minutes.

Fill the jars with cloves of garlic and pepper, carefully pour in the marinade, roll up the lids, turn upside down, wrap warmly so that they cool more slowly.

How to marinate whole

The easiest way to pickle garlic is with heads, without separating them into cloves. To do this, you need to find spices such as black pepper and cloves among your kitchen supplies. Next, measure out 2 liters of water, 20 g of table vinegar, 7 tbsp. salt. The main ingredient in the recipe for pickling garlic heads will be this vegetable itself in the amount of 2 kg. Its heads will need to be washed from the soil, and the husks removed so carefully that the heads do not fall apart. Then the garlic will need to be placed in sterilized jars, adding 10 peppercorns and 4 cloves to the bottom. Everything is filled with boiled water and left for 24 hours.

After this time, the heads with spices are poured with new boiling water and wait until the water cools down. The liquid is poured into a saucepan and put on fire, boiling, salt and sugar are added to it, then vinegar. Mix everything well and after a few minutes pour the prepared garlic marinade into the jars. Next, the standard procedure of rolling up the lids and wrapping the workpieces in warm clothes or a blanket is carried out. After the marinade has cooled, the jars are placed in the basement or cellar. Having completed all the steps, you can get delicious garlic, pickled heads, just like at the market.

Recipe with grapes without sterilization

This original, piquant and spicy appetizer is prepared without sterilization; it is suitable for decorating holiday cheese and meat platters, and on days of fasting it will complement vegetable dishes well. During the season, grapes can be replaced with gooseberries.

Will be required:

3-4 heads of garlic (medium size);
300 grams of any grapes;
1.2 liters of water;
2 pcs/jar of cloves;
2 tbsp. salt;
2 tbsp. Sahara;
0.2 liters of vinegar.

Preparation:

Separate the grapes from the bunch, wash, dry, peel the garlic, leaving only the last layer on the cloves.

Sterilize the jars, place the neck down on a “fresh” kitchen towel, and boil the lids in water for several minutes.

Place cloves in jars, garlic and grapes in layers, pour boiling water for 15-20 minutes.

Now make the marinade. Boil water, add salt and sugar, boil for three minutes, add vinegar, let the liquid boil.

Pour water out of the jars and add marinade, seal with lids, turning them upside down to check the quality of the twist. Wrap the jars in something warm, leave them until they cool completely, and then put them away for storage. You can try it in 2 months. During this time, the grapes and garlic will marinate well, and the filling will acquire a berry aroma; it can then be used for marinating, for example, legs or wings before baking in the oven.

Original recipes for cooking garlic fruits

Today, there are many recipes that allow you to prepare garlic for every taste. Housewives often experiment with ingredients, spices, and resort to special tricks, trying to make the canned product appetizing and unique.

Heads of garlic marinated with pepper

For this quick recipe you need to stock up on:

garlic (young) – 1.5 kg;
hot capsicum – 3 pcs.;
bay leaves – 3 pcs.;
water – 0.6 l;
table vinegar – 0.2 l;
salt – 20 g;
sugar – 60 gr.

The surface husk that holds the teeth together is removed from the garlic heads. The remaining roots are cut off. Then three liter jars are sterilized, a bay leaf and hot pepper, which is a natural preservative, are placed in each of them. Thanks to this ingredient, you can add a smaller portion of vinegar to the marinade. This will give the canned garlic a more pronounced taste.

The heads are laid out in jars, tightly filling the free space. Boil water separately for three minutes, dissolve salt and sugar in it, add vinegar. Immediately after this, the garlic is flavored with brine. The jars are rolled up with metal or screw caps. The containers are turned over and covered with a winter blanket. The container should be left for a while, allowing the preparations to cool. When they reach room temperature, they are stored in the basement or cold pantry.

Garlic in oil and herbs

Marinated garlic cloves prepared in this way are often used to dress vegetable salads along with spicy oil. The recipe of the dish consists of the following ingredients:

garlic cloves – 0.5 kg;
dried basil and oregano - 1 tsp;
fresh thyme - 1.5 tbsp. l.;
black pepper (peas) – 1 tsp;
vegetable oil – 1 tbsp.

All products are mixed in one small container, tightly closed with a lid and sent to the refrigerator. Marinating takes 7 days. Both the teeth themselves and the resulting marinade are used for preparing dishes.

Cloves with lemon

The pleasant aroma of citrus will add original notes to the pickle that will surprise both you and your guests. The recipe includes the following ingredients:

garlic cloves (0.5 kg);
lemon (1 pc.);
bay leaves (4 pcs.);
salt (1 tbsp);
9% vinegar (300 ml);
water (1 tbsp.);
mustard seeds (4 tsp);
black peppercorns (1 tsp);
thyme and rosemary (4 sprigs each);

Mix vinegar, water and salt in a saucepan. Bring to a boil, stirring regularly. After sterilizing the container, bay leaves and other spices are placed in it. Peeled garlic, separated into cloves, is placed on top and poured with hot marinade. The containers are closed, sterilized again and rolled up.

Honey pickle

Honey in dishes of this kind is a good substitute for sugar, giving the pickles an unusual taste. The canning process goes like this:

Boil a couple of glasses of water in a saucepan and place clean garlic cloves (1 glass) in it, boil them for 3 minutes;
the liquid is drained, the fruits are placed in a prepared container;
in the same pan, mix water (1 glass), wine or apple cider vinegar - 0.5 tbsp, spices (allspice, bay leaf, 1 hot pepper, coriander seeds and oregano - 0.5 tsp each), 1 tsp. salt;
Bring the contents to a boil and stir.

After completing all the steps, the hot solution is poured into jars of garlic, sterilized and rolled up.

Beet pickle

Beetroot gives a slight pinkish tint and rewards the cloves with a pleasant, mild flavor. This preparation will be a wonderful addition to the holiday table. The cooking process begins with peeling 1 kg of garlic and then blanching it. The fruits are dipped in boiling water for a minute and then cooled. One beet vegetable is peeled, cut into cubes or cubes, and placed in sterilized jars with the garlic.

The marinade sauce has the following composition:

1 liter of water;
2 tbsp. l. salt or soy sauce, sugar;
0.5 tsp. peppercorns;
5 buds of cloves.

Bring the liquid with seasonings to a boil, remove from heat and add half a glass of vinegar (9%). The contents are mixed and filled into containers with prepared vegetables. The jars must be rolled up, turned over, cooled and removed until consumption.

Pickled garlic in oil

Another option for a spicy garlic snack. The cloves are first poured with marinade, and then with oil and stored in the refrigerator.

Will be required:

2-3 heads of garlic;
red pepper pod;
1 tbsp. salt;
0.5 tbsp. vinegar essence;
oil.

Preparation:

Peel a few heads of garlic, fill a jar with them, carefully pour boiling brine over them, close, and let stand for a week to marinate. Prepare the brine from a liter of water with salt and vinegar essence.

After 7 days, fry the hot pepper, cut into pieces, in hot oil for about a minute. Drain the cold brine from the jar, pour oil into the center of the jar to cover the cloves, cover with a lid, and in a week the delicious snack will be ready.

Pickled garlic cloves

After pickling, garlic cloves partially retain bioactive substances, which, when entering the body, stimulate the production of natural antioxidants. Therefore, this garlic can be consumed to lower cholesterol levels, which will support the health of the heart and vascular system.

Will be required:

0.5 kg garlic;
tsp salt;
2 tsp khmeli-suneli;
tbsp Sahara;
5 black peppercorns;
4 peas of allspice;
0.5 tbsp. water;
3 pcs. bay leaf;
0.5 tbsp. vinegar.

Preparation:

Dissolve sugar and salt in a saucepan with water, add suneli hops, peppercorns and bay leaves, boil for 5-6 minutes, pour in vinegar, heat to a boil, remove the pan from the stove, let cool.

Blanch the peeled garlic cloves for a couple of minutes, then immediately rinse them with cold water. Place the cloves in a jar, pour cold marinade over them, close the lid, and put them in the refrigerator or other cool and dark place.

Tip: Send the cloves to “swim” for 10-15 minutes in lukewarm water. After this procedure, the scales will swell and are easy to clean.

Pickled garlic

Cooking time: 1 hour 40 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 376 kcal.
Purpose: snack.
Kitchen: homemade.
Difficulty of preparation: easy.

In order to make soaked garlic, it is advisable to take young heads, which are also called milk heads. Their taste is milder. How does this pickling of garlic differ from many other recipes? The fact that the dish will be completely ready for consumption after five days. Pickled garlic can be stored for a long time, up to several months, in a dark and cool place.

Ingredients:

garlic – 0.6 kg;
dill - 2 umbrellas;
water – 2 glasses;
cherry leaves – 5 pcs.;
salt – 30 g;
currant leaves – 5 pcs.;
vinegar 9% – 200 ml.

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Cooking method:

Peel the vegetable heads and wash them thoroughly. Fill with hot water and leave for an hour.
Sterilize the container. Lay out the vegetable, currant and cherry leaves, and herbs.
In a saucepan, mix water, vinegar, and salt. Bring the liquid to a boil and pour into the jars. Cover them with a cloth and keep them for 5 days at a temperature of 10-15 degrees. Then refrigerate or consume immediately.

Pickled garlic with plum

An unusual recipe for pickled garlic for the winter with plums. It is impossible to describe the taste in words! In a duet with juicy plums, the garlic becomes “kinder”, imbued with a fruity aroma, but at the same time remains appetizingly crunchy. Just the sight of a dish with rosy chicken just out of the oven, framed by a glossy plum, will make vegetarians regret their taste preferences. Select berries for stuffing that are dense, fleshy and not overripe, so that the seeds can be easily separated.

Will be required:

0.5 kg plums;
1-2 heads of garlic;
2 pcs. cloves;
0.5 l of water;
100 g sugar;
3 peas of allspice;
30 ml vinegar.

Preparation:

For preservation, it is better to choose small cloves. Peel the garlic, cut the washed plums in half, remove the seeds, and add a clove of garlic.

Cook the marinade with spices and sugar, stir it, when the sugar dissolves and the liquid begins to boil, pour in the vinegar.

Place the plums in the jar tightly, but without pressure. Leave for 10-12 hours, it is convenient to do this in the evening and leave overnight. During this time, the marinade will become a beautiful burgundy color. Pour it into a saucepan, bring to a boil, carefully pour in the plums, screw the lid tightly or roll up with a key. Turn the canned food upside down and, covering it, for example, with a blanket, leave to cool to room temperature.

How to pickle garlic

Pickled garlic will turn out tastier and more appetizing if you follow the advice of experienced chefs.

You can pickle garlic with peeled and unpeeled cloves, as well as whole heads, but this does not mean that it is not necessary to peel it. The top layer of husk is removed in any case, leaving only one layer.
If you want to pickle the fruits whole or in unpeeled slices, you need to choose young garlic. You can pickle garlic of any age with peeled cloves, as long as the cloves are even and undamaged.
To store pickled garlic for the winter, place it in sterilized jars and close them with clean, boiled lids. If you close the jar with a nylon lid, then you can only store the snack in the refrigerator.
To preserve garlic, it is better to use small jars, since this appetizer is not for everyone. It is preferable to prepare several small jars of pickled garlic for the winter, rather than one three-liter jar.
Before you start pickling garlic, you should soak it in cold water for a couple of hours. Thanks to this simple action, it will be possible to preserve its color. Otherwise, the garlic may darken and will no longer look as appetizing.

There are many recipes for making pickled garlic for the winter. If you have never tried such a snack before, it makes sense to prepare a couple of jars of garlic according to different recipes, and then compare their taste and aroma.