How to pickle garlic for the winter at home. Recipes for pickled cloves and heads of garlic (+ reviews)

Not every home prepares pickled garlic for the winter, but it is an original and tasty appetizer that is good served with meat dishes, borscht, and jellied meat. You can pickle garlic either in cloves or whole heads, with various combinations of herbs and spices. In any case, it will not be as hot as fresh, but no less healthy.

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.

Pickled garlic heads: a simple recipe

Compound:

garlic – 1 kg;
water – 0.4 l;
table vinegar – 0.4 l;
bay leaf – 2–3 pcs.;
granulated sugar – 100 g;
salt – 40 g;
allspice peas – 10 pcs.;
cloves – 3–4 pcs.

Cooking method:

Place cloves, peppercorns, and laurel leaves into sterilized jars. You will need 2 liter jars or 3 with a capacity of 0.65–0.75 liters. Smaller jars for pickling garlic heads will not work.
Pour boiling water over the garlic, then rinse with cold running water, remove the top layers of husk. One layer should be left so that the slices do not crumble. Cut off the roots of the garlic heads.
Place the garlic heads in the jars as tightly as possible.
Heat the water, add salt and sugar, boil for a few minutes, pour in the vinegar and remove the marinade from the heat.
Pour hot marinade over garlic. Seal the jars and wrap them up. Once completely cooled, store in a cool place away from bright light until winter.

Pickled garlic cloves for the winter - recipe without sterilization, classic

The traditional recipe with the addition of a minimum amount of ingredients has remained the most popular over recent years. It is used by both experienced and novice housewives who add interesting recipes to their cookbook.

If you follow the step-by-step recipe, the garlic cloves will turn out crispy, captivatingly aromatic and, most importantly, piquant, which is appreciated in any vegetable marinade.

Ingredients for cooking:

1 kg of medium or large garlic;
50 g table salt and granulated sugar;
100 ml table 9% vinegar;
1 liter of drinking water (preferably purified from impurities);
4 bay leaves;
half a hot pepper;
10-15 black peas and the same amount of allspice.

The number of products is calculated for one liter jar. If you want to add more garlic, you need to multiply all the ingredients by the volume of the glass container. For example, when taking 3 liters, you will need not just one kilogram of product, but three.

Step by step recipe:

1) Take the garlic, peel it, divide it into cloves and rinse with running water. Set aside spoiled slices with dark spots, yellowed plaque and rot. If desired, by cutting off the “defective” product, it can be used for food. However, it is definitely not suitable for conservation.

For pickling, you can choose any garlic, regardless of the variety. Not only the early variety, expressed in the summer season, is well preserved, but also the large autumn variety, which is several times superior to the “milk” variety.

2) Marinate the garlic in liter jars or smaller glass containers. To do this, place some peppercorns and one or two bay leaves on the bottom of the workpiece. Place the garlic cloves on top of the seasonings so that they fit snugly together, but do not completely fill the jar, leaving a gap of one centimeter to the beginning of the neck.

3) Boil water, pour it into the jars and cover with lids for 7-10 minutes. After the time has passed, pour out the broth.

4) Boil the marinade in a saucepan, adding salt, sugar, pepper and bay leaf. As soon as the water boils, reduce the heat to low by adding table vinegar. Simmer the brine for another 5 minutes, and then remove from the stove.

5) Pour the marinade into jars in equal proportions so that the brine hides the root vegetables.

6) Screw the lids on the blanks using a preservation key.

7) Turn the jars upside down, cover with a warm towel or old jacket, leaving for a day until completely cooled.

The next day, when the jars have cooled, place them in a dark but cool place. This could be a basement, pantry or cellar.

Garlic can be consumed no earlier than a month after closing. Unlike other vegetables, garlic cloves are quite hard and dense in consistency, so they absorb the marinade into their pulp slowly. By opening the preparation before 30 days, the cook runs the risk of being disappointed in oriental cuisine, depriving himself of the opportunity to enjoy a snack that is unique in taste and aroma.

Whole garlic marinated with pepper

Compound:

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

Cooking method:

Remove the outer layers of skin from the garlic heads, leaving only the bottom layer holding the cloves together. Cut off the remaining roots.
Sterilize three liter jars. In each, place a bay leaf and a whole hot pepper pod, which is a natural preservative. Thanks to it, you can add less vinegar, salt, and sugar to the marinade, so that the taste of the pickled garlic itself will be more pronounced.
Place the heads of garlic in the jars, filling them as tightly as possible.
Boil water, dissolving salt and sugar in it. Boil for 3 minutes and pour in vinegar.
Immediately after adding vinegar to the marinade, pour it over the garlic in the jars.
Cover the jars with metal lids or screw them tightly if using screw lids.
Turn the jars over, cover them with a winter blanket, and let them cool under it.

The pickled heads of garlic can be removed for storage in a cool room when they have cooled completely. In winter, it is better to keep them in the cellar, but you can also keep them in the pantry at a temperature slightly below room temperature.

Heads of garlic marinated with beets

Compound:

garlic – 1 kg;
beets – 0.3 kg;
dill – 2 pcs.;
water – 1 l;
salt – 40 g;
sugar – 40 g;
table vinegar – 100 ml;
black peppercorns – 7 pcs.;
cloves – 5 pcs.

Cooking method:

Carefully peel the top layer of husk from the garlic heads and rinse under running water.
Boil water and add the heads of garlic, blanch for two minutes.
Place the garlic in cold water and let cool.
Place the garlic heads in a colander to drain.
Wash, peel and dry the beets with a paper towel. Cut it into pieces about one centimeter wide, twice or three times as long.
Sterilize the jars, put dill and spices on the bottom of each jar, arrange garlic and pieces of beets in the jars.
Cook the marinade from a liter of water, two tablespoons of salt and the same amount of granulated sugar.
Pour vinegar into the boiling marinade, stir, remove from heat.
Pour the marinade into jars, wait until their contents cool slightly (about a quarter of an hour), close tightly. You can use either a metal or polyethylene lid, depending on the conditions under which the workpiece will be stored.
Leave the jar at room temperature in a dark place for two weeks. During this time, the marinade will have time to become cloudy and lighten. After this, the canned food should be stored in a cool room. They should be stored at a temperature no higher than 16 degrees, and if they are closed with a plastic lid, in the refrigerator.

Canned garlic like at the market

This is an easy way to prepare pickled garlic.

The recipe is for 5 servings.

Composition of ingredients

It is necessary to prepare the following products:

Ingredient	Quantity
garlic	1 kg
water, vinegar (9%)	200 ml each
sugar	1.5 tbsp. l.
laurel	2 leaves
salt	1 tbsp. l.
allspice	20 peas

Step-by-step cooking process

How to cook:

First, the garlic is doused with boiling water and cleared of scales.
Then the containers are sterilized.
Then the heads are laid out in prepared glass cylinders.
Next, pour water, vinegar into a metal pan, add sugar and salt. Add pepper and bay leaf.
Then the brine is simmered for about 15 minutes. over medium heat.
Then the marinade is cooled a little and poured into containers with garlic.
Next, the jars are covered with plastic lids.
Then the vegetables are cooled and transferred to a cool place.

How to serve a dish to the table.

Spicy food is served with potato, meat, and fish dishes.

Garlic pickled with cloves: a simple recipe

Compound:

garlic – 1 kg;
water – approximately 0.5–0.7 l;
salt – 40 g;
sugar – 40 g;
bay leaf – 2 pcs.;
dill seeds – 5 g;
black peppercorns – 5–6 pcs.;
allspice peas – 5–6 pcs.;
table vinegar – 60 ml.

Cooking method:

Peel the garlic. Soak the garlic cloves for half an hour in cool water, drain in a colander, and let the water drain.
Sterilize several small jars.
Spread dill seeds and peppercorns over them.
Place garlic cloves in jars.
Boil water and pour garlic into it.
After 20 minutes, pour the water from the cans into the pan.
Place bay leaves in it, add the amount of salt and sugar indicated in the recipe, bring to a boil and boil for a minute.
Pour vinegar into the marinade, stir, turn off the heat.
Pour the hot marinade over the garlic and immediately seal with metal lids.
Let cool under something warm, after turning the jars upside down.

Garlic marinated according to this recipe can be used as an independent snack and as one of the ingredients for preparing sauces and soup dressings.

Classic recipe

The classic method is not particularly difficult to prepare such a snack.

Composition of ingredients

Required Products:

dill - 3 umbrellas;
garlic – 1 kg;
vinegar (9%) – 50 ml;
coarse salt – 1.5 tbsp. l.
granulated sugar – 0.5 tbsp.
water – 1 l.

Step-by-step cooking process

Cooking technique:

First of all, the garlic heads should be divided into slices.
Then they are cleared of scales.
Then the slices are doused with boiling water.
Afterwards they are immersed for 50 seconds. into cold water.
Next, the container filled with water is placed on the stove.
Salt and sugar are dissolved in it, vinegar is poured in.
Bring the contents of the pan to a boil
Then dill is laid out in sterilized jars and filled with garlic up to the hangers.
Next, the cylinders are covered with boiled lids.
Then the glass containers are boiled for 5 minutes. and roll it up.
The canned food is turned upside down, wrapped in a warm blanket and left to cool completely.
They are stored in the basement or refrigerator.

What can I add?

This snack is also made with various ingredients, such as beets and carrots. All kinds of spices are added to it - Provençal herbs, cinnamon, bay leaf, and other spices.

How to serve a dish

Garlic is served with first and second courses. These can be soups, meat, fish dishes. It is added to various salads, vinaigrettes, and solyankas.

Garlic cloves marinated with pepper

Compound:

garlic – 0.5 kg;
chili pepper - 2-3 small pods;
allspice peas – 10–12 pcs.;
black currant leaves – 3–4 pcs.;
salt – 20 g;
sugar – 40 g;
table vinegar – 60 ml;
water – 0.5 l.

Cooking method:

Disassemble the garlic heads into cloves, remove the husks from them, cut off the thickening. Throw away rotten and damaged cloves, wash good ones.
Wash the pepper pods and dry them.
Wash 2–3 0.25–0.35 liter jars with soda. Sterilize them and boil the lids that go with them. In this case, it is convenient to use screw ones.
Place peppercorns and currant leaves into jars. Place one chili pepper in each.
Fill the jars with garlic cloves.
Pour boiling water over the garlic, cover the jars with lids and leave for 15 minutes. Throw out the water.
Boil clean water again and pour boiling water over the garlic. After 10 minutes, drain the water.
Mix half a liter of water with salt and sugar, bring to a boil and boil for three minutes.
Pour vinegar into jars. Immediately pour the hot marinade over the garlic.
Screw the lids on tightly and turn the jars upside down. Wrap yourself up in something warm. Even a terry towel folded in half will do.

Marinate garlic cloves for the winter without sterilization

To begin with, it is worth noting that it is better to take young garlic, but just a new harvest will do. If you buy, take heads with remaining roots. This garlic does not turn blue or green like Chinese garlic. You can distinguish it just by the cut roots.

The composition is simple:

0.5 kg garlic;
3 currant leaves;
dill, parsley, hot capsicum to taste.

In the marinade (1st option)

500 ml water;
1 table. l. salt;
1 table. l. Sahara;
3 table. l. table vinegar;
3 bay leaves;
6 peas of allspice;
10 black peppercorns;
1 clove.

For the marinade (2nd option):

500 ml water;
40 g salt;
40 g sugar;
40 ml table vinegar.

This type of preservation is easy to make at home. Peel the garlic cloves and rinse with water. We cut off all damage and greenish edges. Wash all the greens too. We are preparing jars. You can wash it with soda and rinse well under running water. Then place it in a cold oven, neck down, and remove the lids. Place at 150 degrees and sterilize our container for 10 minutes - 0.5 l, 15 minutes - 1 l. This is a very convenient and simple method of sterilization, but if you wish, you can do it in any other way.
For such a preparation, it is better and more convenient to take small jars. On the bottom we place a currant leaf, dill, and then the cloves themselves. Between the layers we place pepper rings, then greens and dill. Fill the jars with boiling water to the very edge, cover with a lid and leave for 5-7 minutes. Pour the liquid into a saucepan.
Now for the brine, add another half a glass of boiling water, pepper, cloves, bay leaves to the drained water and boil. Add sugar and salt to the boiling marinade, let it simmer for a couple more minutes, pour in 9 percent vinegar (1 tablespoon per jar). You can even add it directly to the jar. Pour this boiling brine into jars and seal. If it has boiled a little so that there is not enough, you can add regular boiling water. Checking the seal.
If necessary, wipe the jars, turn them over and leave them covered warmly. Store in the refrigerator. It will be possible to eat in a month. The taste is vigorous and pungent.

Garlic cloves marinated in beet juice

Compound:

garlic cloves (already peeled) – 0.5 kg;
fresh beets – 0.2 kg;
water – 0.5 l;
bay leaf – 1 pc.;
cloves – 1 pc.;
salt – 20 g;
sugar – 20 g;
black peppercorns – 3 pcs.;
table vinegar – 30 ml.

Cooking method:

Separate the garlic cloves, peel, remove all spoiled ones, wash the remaining ones, pour over boiling water, keep in it for 5 minutes, rinse in cold running water and dry.
Sterilize the jars and place the garlic in them.
Wash and peel the beets, grate them on a fine grater. Pour water over the beetroot puree, stir and strain.
Mix beet juice with salt and sugar, add bay leaves, peppercorns, and cloves. Bring to a boil.
Pour table vinegar into jars and pour marinade on top.
Cover the jars with lids and place in a saucepan with water. Sterilize for a quarter of an hour.
Careful not to burn yourself, remove the jars and seal them with boiled twist-off lids.

Garlic cloves marinated in beet juice are not only tasty, but also very beautiful.

Ukrainian pickled garlic

And for such a snack you will need exclusively young garlic, and its whole heads. You also need to take for the brine:

4 glasses of water;
2 teaspoons salt;
2 cups table vinegar.

Cooking process.

Wash large garlic heads thoroughly, removing the top layers of peel. Cut off the leaves so that stems about 5 cm long remain.
Choose young but ripe garlic with large heads.
Let the heads blanch in boiling water for a couple of minutes. Immediately fill sterilized jars with them and fill to the top with pre-prepared hot brine.
Read also: How to update your kitchen countertops with your own hands?
In this recipe, you can also diversify the brine with spices.
Sterilize the jars in a saucepan with water: for a volume of 0.5 l - 5 minutes after boiling, for 1 l - 8 minutes, respectively. Roll up under the lids, let cool and lower into the basement.