How To Pickle Garlic At Home - The Best Recipes

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

How to pickle garlic at home - the best recipes

Many people love garlic. This incredibly healthy product improves the taste of the first and second courses, and it also takes care of our health. Unfortunately, ripe garlic is poorly stored: by the middle of winter, sluggish, yellowed cloves remain from strong heads. To avoid this, we recommend marinating the garlic for the winter. Such a product will lose a little in the benefits for the body, but the taste will be great!

Content

• 1 Ingredients

• 2 Step by step cooking recipes

  • 2.1 The classic way
  • 2.2 Fast way
  • 2.3 In Ukrainian
  • 2.4 With beets
  • 2.5 With chili
  • 2.6 In onion skins
  • 2.7 In Georgian
  • 2.8 Korean style pickling
  • 2.9 In Armenian
  • 2.10 In Azerbaijani
  • 2.11 In apple cider vinegar
  • 2.12 Pickled garlic without using vinegar
• 3 Arrows of garlic pickled
• 4 How to pickle garlic for the winter without sterilization
• 5 Recipe for making pickled garlic (video)

Ingredients

If you are a big lover of garlic, then you know how rarely you can pamper yourself with it fresh: a specific pungent smell greatly interferes with communication with others. Pickling also solves this problem: the smell becomes less intense than fresh. In addition, you can eat it both simply with bread, and with meat and fish dishes.

The main thing in preparing this dish is not to be mistaken with the choice of the main ingredient, that is, garlic. Only ripe, well-ripened root crops can be used for processing. Young garlic is not suitable for this purpose, as well as old, dried garlic (the exception is pickled whole heads of garlic, which it is advisable to take those that are younger). In addition, there should be no wormholes or signs of decay on the surface of the vegetable.

Choose strong and ripe garlic that is free from damage

There are many recipes and methods for pickling garlic. Almost every housewife has her own secret of its preparation. Someone prefers to pickle the cloves, others prefer the whole heads or just the arrows. You can pickle peeled or unpeeled garlic in either hot or cold brine. Choose the most suitable from the recipes we offer.

Step by step cooking recipes

Whichever method of processing you choose, remember to trim the garlic, wash thoroughly and remove the top husk from it. If you decide to pickle the cloves, then they need to be disassembled and cleaned. The rest depends on the recipe.

The classic way

For this recipe you will need:

• 1 kg of garlic;
• 1.5 tbsp. l. coarse salt;
• 1 liter of water;
• 3 dill umbrellas;
• ½ cup granulated sugar;
• 50 g vinegar (9%).

1. Take strong and large heads of garlic, disassemble into cloves. Remove the husk, scald with boiling water, immerse for a while in cold water.
2. Make a marinade. To do this, place a container of water on the switched on stove, dissolve sugar and salt, add vinegar. Now bring the contents of the pot to a boil.

3. Put dill in previously sterilized jars, fill the shoulders with garlic. Cover with boiled lids. Boil and roll up for 5 minutes.

   

   Place the garlic and herbs in a jar, cover with the marinade

4. Jars of garlic are stored in a cool basement or refrigerator.

Delicious pickled garlic goes well with all first and second courses

Quick way

This recipe is suitable for you if you need to cook a snack for 1-2 times. You will need the same products as in the previous recipe, but in slightly different proportions:

• 1 kg of garlic;
• 5 tablespoons of sugar;
• 2 tablespoons of salt;
• 1 liter of water;
• 100 g of table vinegar 9%.

1. Peel the heads of garlic, leaving the bottom layer of husk (this will keep the cloves from crumbling).

   

   Peel the heads of garlic

2. Boil water and dip the garlic in it; blanch for 2-3 minutes. Rinse immediately in cold water, put in jars.

3. For the brine, you need to boil water (1 liter), add sugar and salt to it, mix well. Pour in the vinegar, remove the marinade from the stove, and immediately cover the jars with it.

   

   Prepare the marinade and pour over the garlic in the jar, adding spices if desired

4. If you like the spicy flavor, add spices like sweet peas, bay leaf, marjoram and cloves. At the same time, keep the brine on fire for another 20 seconds so that it is imbued with a spicy aroma, strain through clean cheesecloth and pour into jars.
5. When the marinade in the jars has cooled completely (at room temperature), refrigerate the garlic for 3 days.

In Ukrainian

Again, you will need whole heads of young garlic. And besides him:

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

1. Rinse the garlic (use large heads), cut off the tops, leaving a stem up to 5 cm long. Remove the husks from the surface.

   

   Peel the garlic

2. Blanch the garlic by dipping the heads in boiling water for a couple of minutes.

3. Sterilize the jars, fill with garlic. Pour brine to the top, prepared in the same way as in the previous recipes.

   

   Place the garlic heads in jars and cover with the marinade

4. Place the jars with all the contents in a wide saucepan and sterilize them. For a container of 0.5 liters, it takes 5 minutes, for 1 liter - 8 minutes. Roll up, cool and store in a cool dark place.

With beets

Most often, a simple marinade is used to prepare garlic. But we suggest you add beets to it, which will give not only a pleasant color, but also a peculiar taste. And if you also use herbs and spices, you get just a great snack.

Beets give garlic a beautiful color and a pleasant taste.

You will need:

• 20 heads of garlic;
• 0.75 l of water;
• 100 g of table vinegar;
• 1 large beet;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• greens: dill umbrellas, cherry and currant leaves, parsley, basil and horseradish;
• spices: cinnamon stick, 3 bay leaves, 5 cloves.

1. Sterilize the jars, dry them and put the herbs and spices inside.

   

   Remember to sterilize the jars before placing food in them.

2. Pour water into a saucepan, boil and dissolve sugar and salt in it.
3. Throw the peeled garlic into boiling water for blanching, and then put it in jars more tightly. If desired, you can disassemble it into cloves.

4. Using a fine grater, grate the beets and squeeze the juice through cheesecloth. You can use a juicer, but watch out for the lack of pulp in the liquid. Pour the juice into the marinade along with the vinegar, stir. If necessary, the marinade can be heated to keep it very hot but not boiling. Pour in the garlic, roll up.

   

   Garlic marinated with beets will be ready in a week

With chili

Do you like it hot? Then you will surely appreciate the garlic with chili pepper. It will not only become an excellent snack, but also drive away all colds!

For lovers of spicy chili pepper combined with garlic is a great option!

Take the following products (based on 1 can of 0.5 liters):

• 14 cloves of garlic;
• 4-5 small chili peppers;
• 100 ml vinegar.

Sterilize the jar, place the peeled garlic cloves in it. Add chili peppers to it. Pour vinegar to the brim and cover, roll up. The snack is ready in a week!

If you want the taste to be not only pungent, but also spicy, use the following step-by-step recipe. Take these ingredients:

• 1 kg of garlic;
• 2 chili peppers
• 0.5 l of white wine;
• 0.5 l of wine vinegar;
• 3 tablespoons of sugar;
• 2 bay leaves;
• 1 tbsp. l. white pepper (peas);
• olive oil.

1. For the marinade, combine all ingredients except the oil in a saucepan and bring to a boil. You need to cook for 3 minutes.
2. Reduce heat and simmer for another 5 minutes.
3. Place the garlic in clean and sterilized jars. Add the marinade without adding to the top just one and a half centimeters. Pour olive oil on top, close the jar lids. After 5 days, the snack will be ready.

You've probably noticed that this recipe doesn't use salt. This pickled garlic is hot, spicy and slightly sweet

In onion skins

Although we are used to throwing away onion skins, many people know about the benefits of this product on the farm. In well-dried onion skins, garlic is perfectly stored for a long time. Can you combine them in a marinade jar? Of course yes! The garlic will acquire a golden hue and a piquant aroma.

For a marinade designed for 1 kg of garlic, you will need:

• water - 200 ml;
• table vinegar 9% - 100 ml;
• sugar - 50 g;
• salt - 20 g;
• cinnamon - 5 g;
• bay leaf - 3 pcs.
• allspice - 3 peas;

1. Peel 3-4 large onions, rinse the husk thoroughly, dry.

2. Divide and peel the garlic. Pour boiling water over, pour into a colander, let cool. You can dip the cloves in cold water.

   

   Rinse the onion skins thoroughly before using

3. Place the cloves and onion skins alternately inside the jars.
4. Make a marinade. As soon as you remove it from the stove, immediately pour it into the jars. Roll up the lids, put in a dark cool place.
5. This garlic can be eaten within a week. It is stored throughout the winter.

In Georgian

The peculiarity of cooking garlic in Georgian is the use of tarragon, the spicy and delicate aroma of which will make any dish richer. In the store, this spice can often be seen under the name "Tarragon".

You will need:

• garlic;
• water;
• vinegar;
• salt;
• fresh or dried tarragon.

Take young garlic for pickling for this recipe. Clean it so that the teeth don't come apart.

Blanch the peeled and washed garlic

Pour boiling water over and spread the garlic on a flat surface. Without regret, sprinkle it with salt while it is hot: it will take exactly as much as it should.

When the garlic heads have cooled, place them in jars, alternating with tarragon layers. Dilute vinegar and boiled water in a 1: 1 ratio, pour into jars.

Use fresh or dried tarragon

You need to cover the necks of the cans with paper and, without rolling, leave for 7 days.

Such garlic can be prepared for the winter, but then you need to sterilize the jars with the contents and roll them up.

Korean pickling

This recipe will take more time, but the result is simply amazing. By the way, you can use both young and old garlic with equal success. The taste is spicy and piquant. For 1 kg of garlic, you will need 4 cups (1 liter) soy sauce and 1 cup 9% vinegar.

Put the garlic in a jar. Dilute the vinegar with a little water. Pour the liquid over the garlic until it is completely covered. Cover (without rolling up) and store in a cool, dark place for 7 days.

Soy sauce is used to marinate garlic in Korean

When time has passed, take out the garlic, put it in other jars, sterilized and dried

Pour soy sauce into a deep bowl, boil and cook for 10 minutes. Cool, pour over the garlic so that the jars are half full. Roll up the lids, send the cans back to a cold, dark place. After 3 weeks, the snack will be ready.

In armenian

This garlic is also called "Royal". You will need the following products.

For brine:

• water - 1 liter;
• salt - 45 g.

For the marinade:

• 1 liter of water;
• 100 g of grape vinegar;
• 45 g of salt and the same amount of sugar;
• 8 black peppercorns;
• 4 allspice peas;
• 2 cloves buds;
• 3 walnut membranes;
• grape juice (white).

1. Before pickling, you need to prepare the fruits themselves. Place the dug out young garlic in a dark place for 15 days to dry. You do not need to trim the roots and leaves.

   

   When peeling garlic, leave a stem about 2 cm long

2. After drying, cut the root rosettes without damaging the slices. Remove the tops, leaving the stem 1.5 cm long.
3. Fold the heads into a tub and pour in cold raw water there, covering the top with a piece of clean light cloth. Leave it like this for a day.
4. Take out the garlic, remove the top husk. Rinse the heads three times with clean cold water.

5. Place the garlic tightly in suitable, wide-necked containers such as jars or ceramic pots. Fill to the brim with cold brine. Leave it on for another 24 hours. After that, within 21 days, replace the brine with a new one every day.

   

   Place the garlic tightly in jars

6. On day 22, remove the brine and cover the garlic with the pre-cooked cooled marinade. Tie the neck of the jar or pot with a clean cloth, leave it indoors for 15 days.
7. When the set time has passed, pour the marinade into another bowl and store it cool for 7 days. At this time, garlic must be poured with grape juice.
8. After 7 days, replace the grape juice in the jars with the marinade you saved in the previous step. Another 5 days - and your snack is ready, you can serve it to the table!

In azerbaijani

Disassemble the heads of garlic into cloves, remove the husks, rinse and place in jars.

Garlic for this recipe needs to be disassembled into slices.

Boil 3 cups of water mixed with 1 cup of vinegar. Add 1.5 tablespoons of sugar, 1 tablespoon of salt to this solution. Put 2-3 bay leaves, 1 clove bud, some cinnamon and black pepper, and fresh herbs: parsley, dill, a piece of horseradish root there.

Use different spices in the marinade

Pour the prepared marinade into the garlic in a jar, cover with a lid. After 2 days, serve the appetizer to the table.

In apple cider vinegar

It is best to use winter garlic in this recipe. For 1 can of 3 liters, take the following ingredients:

• 20 Art. l. apple cider vinegar;
• 5 tbsp. l. salt;
• 2.5 tbsp. l. Sahara;

• water.

  

  Apple cider vinegar is great for pickling garlic

Put the washed heads of garlic whole in a jar. Pour vinegar, water to the brim, leave for 40 days.

When the set time has passed, drain the brine, and wash the garlic under running water for an hour

Put the garlic back in the jar, make a marinade from the indicated ingredients, pour in. Add water to the brim, cover with plastic lids, and store in the basement or refrigerator. You can eat a snack after 3 weeks.

Pickled garlic without using vinegar

Many housewives do not like vinegar, even apple or grape vinegar, considering it not very useful. We have an alternative that you will surely like. Prepare these ingredients:

• 4 large heads of garlic;
• 2 tablespoons of honey;
• 70 ml of lemon juice (juice of 1 large lemon);
• 0.5 cups sour cream (low-fat);

• salt and pepper to taste.

  

  Honey and lemon juice are the highlight of this recipe

1. Take a head of garlic, divide it into cloves, peel each of them. Put all the slices on a sieve, pour boiling water over.
2. Mix honey with sour cream and lemon juice, salt and add pepper. Pour the mixture into a saucepan, put the garlic there. Place the cookware on a low heat, let it boil and cook for 3 minutes.
3. Arrange the pickled garlic in sterilized jars and roll up the lids. Store in a refrigerator or other cool, dark place.

Arrows of pickled garlic

When garlic begins to release arrows during the period of active growth, zealous owners try to remove them as soon as possible so that the useful juices do not go into bloom. It turns out that these arrows don't need to be thrown away: they can also be pickled.

Arrange the arrows on the banks as you like

You will need clean, well-washed arrows on which the bud has just hatched. However, it can be safely cut off. Take as much as will fit in the jar. Lay as your imagination tells you: either cut the arrows into small sticks to tamp them more tightly, or arrange a "creative mess" in the jar, twisting them into a ball.

For the marinade you will need:

• 1 liter of water
• 3 tablespoons of sugar;
• 3 tablespoons of salt;
• 50 g of table vinegar;
• 2 cloves buds;
• 2 allspice peas.

Sterilize the jars for a few minutes. Wash the hands, blanch in boiling water for 2 minutes, put them in a jar.

Wash the arrows thoroughly

Prepare a brine from the listed ingredients, fill them with arrows. Add vinegar last.

Arrange the arrows in the jars, fill with brine and vinegar and roll up

Roll up the cans, wait until it is completely cooled, and lower them into the basement. After 2 months, the snack can be served.

How to pickle garlic for the winter without sterilization

If you paid attention, many of the recipes we presented do not need to be sterilized. This is due to the fact that garlic itself is good at disinfecting its environment, due to the content of antibacterial substances. In addition, most often the amount of the snack is calculated so that the dish will be eaten rather quickly.

But what if you have a rich harvest of garlic and you want to harvest so much of it that you have to eat it all winter, and still have it left for the spring? Either it is imperative to sterilize (but not all recipes allow you to do this), or use a universal method of pickling without sterilization.

You can pickle garlic without sterilization

For the marinade you will need:

• 3 tbsp. l. 70% vinegar essence;
• 2 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• 1 liter of water.

In addition, be sure to use seasonings:

• bitter black pepper;
• allspice;
• bay leaf;
• cloves;
• cinnamon.

1. Take 0.5 liter jars, put the seasonings in them.
2. Disassemble the garlic into slices, get rid of the husk, rinse with running water. Place in the jars as tightly as possible.
3. Prepare the marinade without using the vinegar essence yet. Pour into a bowl of garlic, cover and wait 10 minutes.
4. Drain the marinade back into the saucepan and boil again. Add essence this time. Pour the garlic again and roll up the lids sterilized in boiling water. Turn upside down, wrap with a towel and leave to cool completely, after which you can hide the pickled garlic in the basement.

Pickled garlic recipe (video)

Surely you will find among these recipes the one that you love and will always be in demand at a festive table or a family dinner. You may have already cooked pickled garlic: tell us in the comments about your method. Bon Appetit!