How to prepare pickled garlic cloves for the winter: top 15 simplest and most delicious recipes

Garlic is a very healthy vegetable that is loved by many. It is often used as a seasoning for first and second courses. However, ripe garlic tends to spoil quickly. To avoid this and preserve all the benefits of the vegetable as much as possible, it is recommended to marinate it.

In this article we will share with you the most popular and delicious step-by-step recipes for pickled garlic for the winter using cloves and heads at home.

Recipes for pickling garlic cloves and heads

There are many options for pickling, and each housewife has her own proven and favorite method. We present you the top 15 most popular recipes.

Read about the top 30 best varieties of garlic in this article.

1. Quick cooking option

Thanks to this recipe, garlic can be consumed within three days after preparation. The method does not require sterilization, which significantly speeds up the process of bringing it to readiness.

Ingredients:

• garlic - 1.2 kg;
• water - 250 ml;
• vinegar - 185 ml;
• salt - 25 g;
• sugar - 55 g;
• black pepper - 10 pcs.;
• cloves - 5 pcs.;
• bay leaf - 3 pcs.

Preparation:

Before cooking, the jars do not need to be sterilized, just wash them well. Peel the garlic, divide it into cloves and fill the jars with it. For the marinade, boil water, add salt, sugar and all the spices.

Quickly add vinegar and remove from heat. Pour the brine over the garlic, tighten the jars and put them in a cool place for three days.

2. Classic recipe

Ingredients:

• garlic - 1 kg;
• water - 1 l;
• dill - 4 umbrellas;
• salt - 1.5 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar - 100 ml;
• a small pod of hot pepper.

Preparation:

Bring a liter of water to a boil. Place dill umbrellas, sugar, salt, pepper in it and leave to boil for two minutes, then pour in vinegar. Leave the resulting marinade to cool. Soak the garlic in boiling water (previously prepared).

Next, clean it, put it in pre-sterilized jars and fill it with cooled brine. Tighten the jars. After some time, the vegetables will begin to turn green, but don’t be surprised - this is normal.

Reference. The preparation will be ready for use a month after marinating.

3. Appetizer of pickled garlic with black (red) currants

Ingredients:

• garlic - 2 kg;
• currants (black or red) - 0.5 kg;
• water - 1 l;
• salt - 3 tbsp. l.;
• apple cider vinegar - 100 ml.

Preparation:

Place the prepared cloves in a deep container, fill it with water and leave for 24 hours. Every other day, rinse the garlic and place in clean jars. For the marinade, chop the currants in a blender, add salt and vinegar, mix thoroughly.

Pour the resulting mixture into jars and leave to marinate for a day at room temperature. After this, roll up the jars.

You can try the snack after three days.

4. Marinated with beets

Ingredients:

• garlic - 1 kg;
• water - 1 l;
• vinegar - 100 ml;
• beets - 1 pc. (large);
• coarse salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• greens: dill, parsley, basil and horseradish;
• spices: cinnamon, bay leaf (3 pcs.), cloves (5 pcs.).

Preparation:

Bring the water to boil, add sugar and salt. Purified vegetable Place in boiling water to blanch. Pack the herbs and garlic cloves tightly into the prepared jars. Grate the beets and squeeze out the juice.Add beet juice and vinegar to the marinade. Pour it into jars and roll up.

Reference. After 25 days you can try the snack.

5. With chili pepper

Ingredients:

• garlic - 1 kg;
• sugar - 2 tsp;
• salt - 2 tsp;
• water - 750 ml;
• table vinegar - 500 ml;
• dried chili pepper - 3 pcs.

Preparation:

Peel and rinse the vegetable well. Boil water with salt and sugar. Then pour in the vinegar and boil for a couple more minutes. Pour pre-prepared boiling water over the garlic cloves and let the liquid drain. Place them in jars, adding a small chili pepper on top of each, and then pour the cooled marinade over everything.

You can try the snack after two weeks.

6. Garlic in grape juice

Ingredients:

• garlic - 1 kg;
• white grape juice (to taste);
• water - 1 l;
• salt - 50 g;
• sugar - 50 g;
• grape vinegar - 100 ml;
• black pepper - 8-10 peas;
• allspice - 5 peas;
• cloves - 2 pcs.

Preparation:

Peel the garlic heads, wash them well and separate them into cloves. Pour them with cold marinade (50 g of salt per 1 liter of water) and leave for a day, then change the brine. This procedure must be repeated for 20 days.

On the last day, drain the brine, pour the marinade over the cloves (a mixture of water, sugar, salt, grape vinegar and spices) and leave for two weeks. After this time, drain the marinade into a separate container and place in a cool place for seven days. Pour white grape juice over the vegetable and leave again for a week. After this, drain the juice and pour in the marinade.

Reference. After five to six days, the garlic in grape juice will be ready.

7. In oil

Ingredients:

• hot red pepper - to taste;
• salt – 1 tbsp. l.;
• sunflower oil – 250 ml;
• garlic – 5 heads;
• water – 0.5 l.

Preparation:

To make the brine, bring water to a boil and add salt. Pour hot brine over the prepared garlic, close the lid tightly, cool and place in the refrigerator for seven days. After a week, remove the jar and drain the brine. Chop the hot pepper and add to the sunflower oil. Heat the oil and pour it over the vegetables.

Leave to cool and put back in the refrigerator for seven days. After the marinating period in oil has expired, the appetizer is ready to eat.

8. In onion skins

Ingredients:

• garlic - 1 kg;
• water - 200 ml;
• onions - 3-4 pcs. (large);
• table vinegar - 100 ml;
• sugar - 50 g;
• salt - 20 g;
• cinnamon - 5 g;
• bay leaf - 3 pcs.;
• pepper - 3 peas.

Preparation:

Peel the bulbs, rinse and dry. Peel the garlic and divide into cloves. Bring water to a boil and add sugar, salt, cinnamon, bay leaf and pepper. Place the husks and vegetables inside the sterilized jars, pour marinade over everything. Roll up the jars and place in a cool, dark place.

Reference. You can eat this snack within a week, and it will be stored for all winter.

9. In soy sauce

Ingredients:

• garlic - 1 kg;
• soy sauce - 1 l;
• vinegar - 1 glass.

Preparation:

Peel the vegetable and divide into cloves. Place them in jars and add vinegar diluted with water. Place the jars in the refrigerator for seven days. After a week, transfer the garlic to clean jars.

Boil the soy sauce for ten minutes, cool and pour the vegetables to the middle of the jar. Roll up the canned food and place it in a cool place. You can try the snack after three weeks.

10. Pickled garlic with black pepper and cloves

Ingredients:

• water - 1 l;
• garlic - 800 g;
• salt - 50 g;
• sugar - 50 g;
• vinegar - 1 tbsp. l.;
• peppercorns - 10 pcs.;
• cloves - 1 pc.

Preparation:

Rinse and peel the vegetable well. Place spices on the bottom of pre-prepared jars and pack garlic tightly. Pour boiling water, cover with a lid and leave for a day.

After a day, drain the water and pour the marinade into the jars (dissolve sugar, salt in boiling water and pour in vinegar), then roll them up.

You can try preservation after two weeks.

11. Pickled garlic in apple cider vinegar for the winter

Ingredients:

• garlic – 2 kg;
• apple cider vinegar – 1 l;
• sugar – 2.5 tbsp. l.;
• table salt – 5 tbsp. l.;
• water – 2 l.

Preparation:

Mix 1.5 liters of water with 0.5 liters of apple cider vinegar and pour this liquid over thoroughly washed vegetables. Transfer the container with garlic to a cold place and leave for 40 days. After this time, drain the liquid and rinse the vegetables under running water.

Pour the washed garlic with cold water and leave for three hours. For the marinade, boil 0.5 liters of water with sugar and salt, then pour in apple cider vinegar and let cool. Place the vegetables in a pre-sterilized jar and fill with marinade.

Cover with a lid and leave in a cool place for two weeks.

12. Garlic marinated with hot pepper and wine

Ingredients:

• sugar - 3 tbsp. l.;
• white wine - 0.5 l;
• white peppercorns - 1 tbsp. l.;
• wine vinegar - 0.5 l;
• garlic - 1 kg;
• chili - 2 pods;
• bay leaf - 2 pcs.;
• olive oil.

Preparation:

Bring all ingredients, except oil, to a boil. Boil for three minutes. Reduce heat and simmer for another five minutes. IN banks lay in the pre-prepared vegetable, pour over the marinade, pour olive oil on top.

Place in a cool place for five days.

13. Garlic in bay leaf marinade

Ingredients:

• garlic - 1 kg;
• wine vinegar - 0.3 l;
• black pepper - 5 peas;
• bay leaf - 5 pcs.

Preparation:

Pour hot water over peeled garlic cloves and leave for 24 hours. Then drain the water and place them in jars. Prepare a marinade from the indicated ingredients, boil it and pour it to the top into jars with garlic. After that, roll them up and let them cool.

Reference. In a week the product will be ready for use.

14. No vinegar

Ingredients:

• garlic - cloves of eight heads;
• honey - 4 tbsp. l.;
• lemon juice - 140 ml;
• sour cream - 1 tbsp. l.;
• salt;
• spices.

Preparation:

Peel the garlic thoroughly. Mix honey, sour cream and lemon juice and add spices. Transfer the resulting mass into a container, add the garlic cloves and bring to a boil. Pour the vegetables along with the marinade into jars and roll up. Place the cooled jars in a cool place.

You can try this snack in two days.

15. In Georgian

Ingredients:

• young garlic heads;
• tarragon greens;
• vinegar;
• water;
• salt.

Preparation:

To begin, pour boiling water over the garlic heads, place them on a salt-sprinkled surface and sprinkle generously with salt. Once the heads have cooled, place them in jars layer by layer, alternating with tarragon greens.

Next, dilute wine vinegar with water in a 2:1 ratio and heat. Pour the resulting brine into jars.

Cover them with a napkin and refrigerate for five days. After time has passed, close the jars with lids and store in a cool place.

Tips and tricks

Finding good and fresh garlic in stores in winter is not an easy task. That is why many housewives pickle it. Everyone has a favorite canning recipe, their own tricks and secrets. Here are some of them:

• For pickling, choose only fresh and hard vegetables - it is better if it is grown in the garden;
• large heads can be separated and the skins removed from the cloves for quick cooking;
• for the marinade, place the garlic in boiling water for 30 seconds and then transfer to cold water;
• You need to choose a ripe vegetable so that it does not change color during the cooking process;
• use only undamaged heads;
• Sterilize jars thoroughly;
• Soak unpeeled garlic in water for several hours so that the husks can be easily removed;
• do not take large jars;
• To ensure that the vegetable turns out pink when preserved, beets are used during cooking.

Conclusion

There are many different options for winter preparations. Some housewives stick to classic recipes, others try to surprise their family and guests with unusual snacks.

Pickled garlic is a fairly popular dish. In the article we talked about how tasty and easy it is to pickle this vegetable for the winter. The recipes given here will allow you to diversify your diet, and due to the beneficial properties of garlic, they will help you stay healthy throughout the winter season.