Garlic is an aromatic and healthy root vegetable that is commonly used as a seasoning for food or as a base for sauce. But if you try to cook pickled garlic, it will change your entire understanding of the use of root vegetables in food. This dish is perfect as a snack just with bread, ideal for storing for the winter, it will become your specialty and an addition to meat, fish and meat products (for example, dumplings). You can use cloves, whole heads and even arrows during cooking.

Garlic is a fragrant and healthy root vegetable.

This is the easiest and fastest marinating recipe. This appetizer will be a wonderful table decoration, a favorite family treat, and will convince you that pickling garlic at home is a pleasure that requires absolutely no effort.

For pickling, it is better to use a young, but already ripe root vegetable. Required Products:

• Garlic – 0.5 kg;
• Water – 1 liter;
• Salt – 1 teaspoon;
• 6% percent vinegar - 0.2 liters.

Cooking steps:

1. Jars are sterilized. You can sterilize by steam, you can simply wash thoroughly with soda or laundry soap. We also soak the lids in boiling water.
2. The root crop is cleaned. You need to remove the top husk, but leave a layer or two so that the cloves stick to the base; whole heads of the root crop are placed in jars. Greens are also cut. You can leave a few centimeters of “hemp” for beauty, but no more.
3. Garlic is placed in sterilized jars and poured with boiling water.
4. Salt and vinegar are added.
5. Now it's time to close the appetizer.
6. After all the jars are rolled up, shake the contents a little so that the salt is completely dissolved in the water.
7. We put the finished preservation in a dark and cold room (basement) for 3-4 months.
8. The preparations for the winter are ready.

Pickled garlic is very tasty, aromatic and healthy!

This preparation is perfect for dinner, and also protects against viruses and protects the immune system.

It requires a minimum amount of ingredients and is simple and easy to make.

So how to pickle garlic at home?

Pickled garlic - general cooking principles

Whatever recipe is chosen, the preparation is made only from juicy and intact garlic. It is better not to use spoiled but cut cloves, since the process of rotting has already begun anyway. And even if the product is well stored, it may turn out tasteless.

What can be marinated:

Heads;

Peeled slices;

Unpeeled slices;

Arrows with and without seed capsule.

The marinade is prepared as standard; salt and vinegar are added to it. Basically, products are poured with a boiling solution. Jars for harvesting need to be processed. Most often, containers are sterilized, less often they are simply washed with soda or laundry soap. It is also advisable to process the lids so that the snack is certainly preserved.

Recipe 1: Pickled garlic heads: an easy way

For pickling, it is better to use dense and juicy young heads. The top skin must be removed and left thin. Trim the tail, but you can leave a few centimeters for beauty.

Ingredients

0.5 kg garlic;

1 liter of water;

1 tsp. salt;

0.25 l vinegar 6%.

Preparation

1. Place the garlic in sterile jars. Add salt and vinegar. If small containers are used, then distribute evenly between them.

2. Fill the contents of the jars with boiling water.

3. Take sterile lids and roll up the jars. But you can simply close it with nylon lids, but in this case the workpiece should not be stored for more than 3-4 months.

4. Shake several times to dissolve the salt faster.

5. Once the jars have cooled completely, they can be taken to the basement.

Recipe 2: How to pickle garlic at home using cloves

Pickling garlic cloves takes longer as they need to be peeled first. The process is lengthy and not everyone likes to engage in such a procedure. The number of cloves is arbitrary, as many will fit into the jars. But the proportions for filling must be strictly observed.

Ingredients

Liter of water;

100 ml 9% vinegar;

60 grams of sugar;

50 grams of salt;

5-10 peppercorns;

0.5 tsp. dill seeds

Preparation

1. Prepare the main product. We clean the teeth, rinse and dry them dry. Place into prepared jars.

2. Sprinkle dill seeds and scatter allspice peas.

3. Add salt and sugar to the water, put it on the stove and boil for three minutes.

4. Then pour vinegar into the marinade, stir, let it boil and immediately remove from heat and pour into filled jars. The liquid should completely cover the food.

5. Close with lids, roll up and put away for storage. You will be able to try the preparation no earlier than in two weeks.

Recipe 3: Pickled garlic: wild garlic arrows

Green garlic arrows are another great product for aromatic preparations. When pickled, they turn out very tasty and resemble wild garlic. It is very important to have time to collect the arrows while they are tender and juicy.

Ingredients

60-70 arrows;

2.5 tablespoons of salt;

4 peppercorns;

2 carnation stars;

40 ml vinegar 9%.

Preparation

1. Wash and dry the arrows. We take large scissors and cut off the seed pod.

2. The arrows can be pickled whole, but it will be difficult to put them in small jars. Can be cut into pieces of 5-8 centimeters.

3. Place the prepared arrows in sterile jars.

4. Spread the spices evenly and sprinkle with salt

5. Fill with boiling water, add vinegar and immediately roll up.

6. Turn the jar over to check for leaks. Then we cool it and forget about it for 2-3 months.

Recipe 4: How to pickle garlic at home with beets

Marinating with beets produces very beautiful, pink garlic. The root vegetable has practically no effect on the taste. But it can also be used as food or added to various dishes. Pickled beets have an unusual but pleasant taste.

Ingredients

0.6 kg garlic;

0.2 kg beets;

1 spoon of salt;

1 spoon of sugar;

50 ml vinegar 9%;

Spices, herbs.

Preparation

1. Boil water. We lower the heads of garlic into it, from which the top skin has been removed. After 2 minutes we take it out.

2. Wash the beets, peel them and cut them into thin slices.

3. Place spices in sterile jars. It can be peppercorns, laurel, coriander and any others. You can put a sprig of parsley or dill, cherry or currant leaves. In general, complete freedom of action. But don't put too much spices.

4. Now we place the prepared heads of garlic, and insert beet slices into the voids. Since they are cut thinly, they bend easily and penetrate even small crevices. We pack all the products.

5. Boil salt in 800 ml of water, add sugar, and finally pour in vinegar.

6. Pour the marinade over the beets with the heads of garlic, roll them up with a key or simply close them with nylon lids. The workpiece will be ready in 3 weeks.

Recipe 5: Pickled garlic with honey and sour cream

This option for pickling cloves is not intended for storage. The appetizer takes only 2 days to prepare and goes great with dinner. And if you grind it in a blender, you get a wonderful sauce for dumplings, meat or fish. You can also always play with the types and amounts of spices.

Ingredients

120 ml sour cream;

4 heads of garlic;

50 ml lemon juice;

0.5 tsp. salt;

2 spoons of honey;

Black pepper.

Preparation

1. Scald the garlic with boiling water, then cool in running water and peel the cloves.

2. Mix honey with lemon juice and sour cream. If the honey is candied, you need to melt it in advance.

3. Add salt and black pepper. Adjust the spiciness to your taste.

4. Pour the resulting sauce over the peeled slices and place on the stove. Boil for three minutes over very low heat. The mass should not flop and lose moisture.

5. Transfer to a jar, cool and put in the refrigerator for two days. And the fragrant preparation will be ready!

Recipe 6: How to pickle garlic at home with honey for the winter

A special feature of this pickled garlic preparation is its special filling. Honey and apple cider vinegar add rich taste and aroma to the brine. The amount of garlic is arbitrary, put as much as will fit in the jar.

Ingredients

1 spoon of honey;

Liter of water;

100 ml apple cider vinegar;

2 spoons sugar;

1.5 tablespoons of salt;

Coriander, allspice.

Preparation

1. Peel the garlic cloves and scatter them into half-liter jars. A liter of marinade should be enough for five pieces. But the consumption largely depends on the size of the teeth and the packing density.

2. Arrange the peppercorns and coriander; you can add other spices.

3. Boil water. Add salt, honey and sugar, then vinegar after a minute.

4. Pour marinade over the prepared slices, roll them up and wait a month to try this unusual and very aromatic appetizer. You don’t have to put the jars in the basement; they keep well at room temperature.

Recipe 7: Quick Pickled Garlic

This snack can be consumed after 3 days. But you can leave it for a longer period. It is prepared from peeled cloves, very simply and quickly. The amount of all spices except sugar, salt and vinegar can be arbitrary.

Ingredients

Coarse salt;

Bay leaf;

Carnation;

Coriander seeds;

Preparation

1. We brush our teeth, cut off the noses, rinse and dry.

2. We also wash the greens and dry them. You can use parsley, dill, basil and any other herb. Or make the preparation without it with the pure aroma of garlic.

3. Place all the spices and herbs in sterile 0.5 liter jars.

4. Fill the peeled slices to the top.

5. Add one tablespoon of sugar and a teaspoon of salt to each jar.

6. Pour boiling water and add 2 tablespoons of 9% vinegar.

7. Close, let cool completely and put in a dark but warm place. If you put it in the cold, the marinating process will be delayed.

8. You can roll them up with sterile lids and put them in the basement for storage. But then you need to pay special attention to the purity of the ingredients and the sterility of the utensils so that the workpiece can stand without problems.

Recipe 8: How to pickle garlic at home with horseradish

Garlic and horseradish make a hearty appetizer that keeps well until spring, even under nylon lids. The preparation is made with wine vinegar, but it can also be replaced with apple or table vinegar. Whole young heads are marinated.

Ingredients

2 kg garlic;

200 grams of horseradish root;

2 chili pods;

2 carnation stars;

Liter of water;

50 grams of sugar;

40 grams of salt;

400 ml wine vinegar.

Preparation

1. Place the heads of garlic in a large saucepan or basin and pour boiling water over them. Let sit for two minutes, then drain and add cold water.

2. Remove the top skin, cut off the tails and top.

3. Cut the hot pepper into thin rings, discard the tails, you can leave the seeds, they do not interfere.

4. Horseradish roots need to be peeled and thinly sliced. You can simply use a cabbage shredder and shred it.

5. Place garlic, horseradish and pepper in jars. Throw in a clove.

6. Boil water with the addition of sugar, salt and wine vinegar. There is no need to boil for a long time.

7. Pour hot marinade over the workpieces, close and leave to cool in a warm place.

8. Place in a cool room and leave for 50 days. But you can try the preparation earlier if you don’t have enough patience.

To easily peel the garlic cloves, soak them in cold water for 2 hours. The husk will become softer and will come off easily. The same technique will prevent the cloves from darkening.

For pickling, it is better to use small jars, the volume of which does not exceed 0.5 liters. The snack is quite spicy, is not consumed in large quantities, and large containers will be inconvenient.

Garlic pickled with cloves cooks faster and is more convenient to eat. But whole heads look beautiful and impressive on the table. It’s better to marinate both whole and in slices, and then see which option takes root better in your home.

Imported and store-bought garlic very often turns dark and blue when pickled. This is often due to the addition of fertilizers during cultivation. The best and most successful preparations are made from home-grown vegetables grown in your own garden.

To make pink garlic, you don't have to marinate it with beets. You can simply replace some of the water in the marinade with beet juice. Moreover, you can add a small part or even half. The more, the richer the workpiece will be.

The taste of the marinade can also be “enriched” by half a teaspoon of dill seeds or a couple of dill umbrellas.

Pickled garlic for the winter, cloves - quick recipe with photo:

1. Garlic needs to be peeled and washed; this is the longest and most tedious stage in all canning.



2. Prepare the jars, they need to be rinsed well and sterilized in any convenient way, given that usually not a very large volume of garlic is pickled, there are few jars, you can simply put each jar on the spout of a boiling kettle and hold it for 7-10 minutes.

3. Boil 1-1.5 liters of water in a small saucepan, the amount of water is not very important here, remove the saucepan from the heat, put the garlic in boiling water and hold it there for 3 minutes, no more.



4. Then transfer the garlic into a colander and rinse with cold water, or you can simply drain the hot water from the saucepan and add cold water several times.



5. Place the cooled garlic into jars.



6. You can start preparing the marinade. In the same saucepan or small ladle (saucepan) boil 300 ml of water, this is a little more than a glass. Pour sugar, salt, all seasonings into boiling water, without turning off the heat, stir the marinade until the sugar and salt are completely dissolved (this will take about a minute). Pour vinegar into the marinade and remove from heat.


7. Remove the cinnamon stick from the marinade, pour the marinade into jars with garlic, and place the rest of the seasonings in the jars.


8. Roll up the jars or simply close the lids tightly and leave to cool; when the jars and their contents have cooled completely, then transfer them to a cool place for storage. If you do not need to store it for a very long time, you can put jars of pickled garlic cloves in the pantry or kitchen cabinet. You can start eating garlic within a couple of weeks.
I hope you will like this version of pickled garlic for the winter.

Garlic, which is pickled together with beets, turns out to be quite spicy, but somewhat more tender than a fresh vegetable. Moreover, you need to prepare a special dressing from beets in which the vegetable will be marinated, and add spices and vinegar to it to your taste.

Required ingredients:

• Beetroot – 500 grams;
• Garlic – 1 kilogram;
• Acetic acid 9% - 100 ml.;
• Table salt – 50 gr.;
• Sugar – 50 gr.;
• Boiled water – 300 milliliters.

How to pickle garlic cloves for the winter:

1. To prepare beetroot filling, you need to grate the peeled beets, mash them a little so that the juice is released better, and add water. To prepare this recipe you will need about 300 grams of filling, so you can use about 1 glass of water. The mixture should sit for 20 minutes, then squeeze out using gauze. Place the juice on the stove, boil, add all additional ingredients, lastly add vinegar and remove from heat;
2. Remove the peel from the garlic, divide into slices, place in boiling water and cook for 3 minutes. Then put it in a colander and immediately pour cold water over it so that the pulp cools faster;
3. Transfer the finished cloves into pre-prepared jars and immediately pour hot beetroot filling;
4. Roll up hot jars with lids, turn them over, wrap them in a warm blanket and leave. After cooling, you can take out the pickling and refrigerate.

How to pickle garlic heads

This recipe is notable because it does not require peeling the heads. This will save a lot of time; the heads are only washed well and filled with marinade. You can peel and chop the garlic before using it directly.

Required ingredients:

• Garlic – 1-2 kg;
• Salt – 7 tbsp. spoon;
• Table vinegar – 250 ml;
• Sugar - a tablespoon;
• Water – 1.5 liters.

Pickled garlic heads as in the market:

1. Vegetables must be peeled from the outer husk, but do not remove the stem so that the head is formed and does not fall apart;
2. Prepare a solution for soaking; for it you need to dissolve salt in water, mix and pour the prepared heads into the solution;
3. Cover the mixture with a towel and place in a dark place for 1 week;
4. After this, you need to prepare the marinade, dissolve salt and sugar in water, pour in vinegar, you can add some spices or herbs;
5. After the allotted time, it is necessary to rinse the heads from the saline solution, transfer them to a clean jar, pour in the previously prepared marinade, close the lids and store them. This workpiece should be stored in a dark place. It will take at least 3 weeks to marinate the workpiece, then you can try it.

Pickled garlic in jars for the winter

You can pickle garlic according to this recipe using individual cloves or whole heads. Moreover, they will marinate almost the same way; they just need to be cleaned before cooking. Before use, it is cleaned and cut into the required size.

Required ingredients:

• Garlic – 2 kilograms;
• Water – 1.1 liter;
• Cloves – 2 pieces;
• Sugar – 2 tbsp. spoons;
• Horseradish – 2 small parts of the root;
• Vinegar – 300 grams;
• Hot pepper – 1 pod.

How to pickle garlic for the winter in jars:

1. Place a pan of water on the stove to later prepare a marinade from it. When the water boils, add all the necessary spices, boil a little, remove from the stove, stir a little and add vinegar, it should be taken exactly according to the recipe so that the mixture does not turn out too sour or, on the contrary, bland. When all the ingredients have been added, you can set the mass aside so that it cools to a temperature of 40 degrees;
2. While the marinade is cooling, you need to immerse the vegetables in boiling water, which can be poured from a kettle; we need plain water heated to a boil. Keep the pulp in boiling water for several minutes. Then we start processing the vegetables. The heads need to be cleared of rough skin;
3. Then you can transfer the heads to separate containers, pour warm marinade and cover with lids. It is not necessary to roll up such a workpiece with iron lids; you can use tight nylon lids, just boil them;
4. After some time, the mass will begin to turn green; this is a normal process and should not cause alarm. The mass should be given time to marinate and tasted no earlier than after 1 month.

Pickled garlic arrows step by step recipe

This recipe suggests pickling garlic in an unusual way and adding gooseberries to it. As a result of cooking, the garlic gains some sourness. But gooseberries, giving off acid, absorb pungency and aroma. This blank is very unusual and can be used to decorate a festive or everyday table.

Required ingredients:

• Garlic – 1 kilogram;
• Gooseberries – 0.5 kg;
• Vinegar – 100 ml;
• Boiled water – 1000 ml;
• Sugar – 2 tea. l.;
• Salt – 2 teaspoons. l.

How to pickle garlic at home recipe:

1. For this recipe, you should choose unripe gooseberries, which have a thick skin and will not burst during pickling, but will remain beautiful and whole. They wash it, cut off the branches, or you can leave the branches;
2. Peel the garlic from the top flakes, but do not separate them into individual cloves. Although you can disassemble it into teeth, it depends on individual preference; if you like to clean and cut the pulp later, then leave it like that. For convenience, you can peel the pulp into cloves;
3. Banks should be sterilized first. Many housewives use an oven and put jars placed on a baking sheet in a cold oven, turn it on at 100 degrees and keep it for 20-30 minutes. Sterilization time depends on the volume of the jars;
4. Transfer the garlic into the prepared jars, then add the gooseberries. The amount of gooseberries and the main ingredient can be changed at your discretion, add more or less gooseberries;
5. In a separate container, set the marinade to simmer, mix water with sugar, salt and vinegar, simmer a little and remove from heat;
6. First pour boiling water over the prepared fruits, let sit for 10 minutes, then drain the solution. Pour boiling marinade into a container and roll up immediately;
7. For additional steaming, the workpiece should be placed in a warm blanket. You need to place the cans upside down; this technique will help make sure that the workpiece will not let air in. If the lid is not airtight, the workpiece will very soon deteriorate;
8. After cooling, you can put the jars in a cool room, cellar or refrigerator; only in such places will the twists be stored for a long time.

Instant pickled garlic recipe

This recipe is quick, it does not require a lot of time or skills from the housewife. Also, similar recipes can be prepared at any time, for example, in late autumn, since the vegetables can sit in the refrigerator for a while. There is no need to disassemble the heads into individual slices, so you should use fairly large jars.

Required ingredients:

• Garlic – 1 kilogram;
• Sugar – 5 table. l.;
• Salt – 2 table. l.;
• Vinegar 9% - 100 grams;
• Water – 1000 milliliters.

Recipe for pickled garlic in jars for the winter:

1. To prepare the pulp, you should initially prepare water for cooking, as well as a separate pan for boiling the marinade;
2. Peel the main ingredient, remove the peel a little, but the head should remain intact, individual cloves will be pickled too much, only whole heads of the young plant should be used. It is the young plants that will turn out to be the most delicious and tender;
3. When the water boils, you need to lower the plants into it and cook for 2-3 minutes so that the pulp is cooked a little, but does not become too soft. Young plants can be boiled for 2 minutes, and if a more mature plant is used for pickling, the cooking time can be increased to 5 minutes;
4. When the pulp has boiled, you need to transfer it to a colander or large sieve, rinse a little with cold water, and let the water drain;
5. In the meantime, you can rinse the pickling containers; it is better to use glass jars, they are easy to wash and sterilize. Wash the jars using soda, place over steam to sterilize the glass jars;
6. Place the vegetables into the prepared containers so that they are packed tightly and as many fruits as possible are placed in one jar;
7. Meanwhile, in a separate bowl, you need to cook the marinade, add salt and measured sugar to boiling water, mix everything well, and boil for 2 minutes. After the crystals have dissolved, it is necessary to pour the required amount of vinegar into the mixture, but the mass cannot be boiled, otherwise the vinegar will evaporate and the marinade will simply be salty;
8. The resulting marinade must be poured over the prepared vegetables in jars and immediately rolled up with iron lids;
9. Leave the preparations in the room to cool completely, and then for another three days. But you shouldn’t leave the twists in a bright place; it’s better to put them in a closet or cover with a towel. Then you can transfer the twists to the cellar or underground, where there will be a more suitable temperature for them.

Garlic is well suited as a spice in meat, fish dishes, side dishes, and so on. Garlic marinade can be used as part of a vegetable salad dressing, thereby replacing soy sauce or other sauces.

You may also be interested in the recipe, which you can find on our website.

Who doesn't love pickled garlic from various cucumber or tomato preparations? I think there won't be many such people. Delicious crispy garlic always sells with a bang! Did you know that you can pickle garlic for the winter as a separate preparation, without adding other vegetables. You can, of course, buy this yummy in the store, but it’s much more pleasant to prepare pickled garlic yourself at home. It's incredibly tasty and very healthy, and most importantly - fast! See for yourself by trying to prepare this aromatic vegetable for the winter, using the best and time-tested recipes with photos from this section of the site.

The best recipes with photos

The last notes

We offer all lovers of this plant to prepare an original, spicy homemade preparation - pickled garlic. This marinated snack tastes just like what you get at the market. It goes well with meat, fish and vegetable or mixed stew.