Canned vegetables are always very popular, because rolling helps not only give them an unusual taste, but also preserve them for a long time. Many people love to pickle garlic. There are many great and easy ways to prepare it. Remember some of them.
Pickled garlic - benefits and harm
After processing, the vegetable becomes much softer in taste. In addition, it retains a huge amount of vitamins and nutrients. Like any product, it can have both positive and negative effects on the human body. What are the benefits and harms of pickled garlic? List of positive properties:
- The pickled vegetable contains a huge amount of chlorine; 100 grams is the daily requirement. We need this substance to break down fats, helps form blood plasma, has a beneficial effect on the functioning of the liver, and improves digestion.
- The plant contains a lot of potassium. It improves the functioning of the heart, intestines, and kidneys.
- The calcium contained in the vegetable strengthens bones, makes the walls of blood vessels denser and is involved in the process of blood clotting.
- The plant is rich in allicin, which is a powerful antioxidant.
- Due to the large amount of iodine, pickled vegetables are useful for people suffering from thyroid problems.
- Contained in huge amounts of vitamin C (there is more of it in garlic than in lemon) helps strengthen the immune system and protects us from colds and infections. If you get sick, be sure to eat garlic in the marinade. This helps to liquefy mucus and remove it from the respiratory tract.
- Sulfides and phytoncides present in the plant fight microbes.
Pickled vegetables can only be harmful if consumed in excessively large quantities. This is expressed:
- wave-like headaches;
- slow reaction;
- decreased attentiveness.
How to pickle garlic at home
The conservation process is not complicated. The marinade for garlic must include vinegar, sugar and salt. In addition, dry herbs, onion peels, and spices are added to add flavor. Before pickling garlic at home, depending on the recipe, it is either completely peeled or only the top layers are removed. Then they are poured with hot brine and rolled into glass containers or covered with nylon lids.
Pickled garlic - recipe
Only undamaged vegetables should be used for preparations. Depending on which recipe for pickled garlic you choose, you will need to place it in jars with whole heads, peeled or unpeeled cloves, or arrows. You can serve it as an independent snack, or use it as a component of salads or other dishes. The vegetable turns out so tasty that you will definitely find a use for it.
Pickled garlic for the winter, cloves
- Cooking time: 1-1.5 hours.
- Number of servings: 8 persons.
- Calorie content of the dish: 836 kcal.
- Purpose: snack.
- Cuisine: French.
- Difficulty of preparation: high.
The recipe you are about to meet is not entirely ordinary, but it is very popular in France, and therefore deserves attention. For the winter, pickled garlic cloves are rolled with oily brine and Provençal herbs. It goes well with cheese, meat dishes, and fish. Be sure to remember how to pickle garlic cloves for the winter.
Ingredients:
- garlic – 1 kg;
- bay leaves – 12 pcs.;
- olive oil – half a liter;
- hot pepper – 4 pods;
- water – 300 ml;
- Provencal herbs - 3 tbsp. l.;
- 9 percent vinegar – 160 ml;
- sugar – 2 tbsp. l.;
- salt – 2 tbsp. l.
Cooking method:
- Fresh garlic needs to be peeled, washed, and divided into slices.
- Place four 350 ml jars for sterilization. Then, at the bottom of each, place three bay leaves, a pod of hot pepper without seeds and tails (cut each into 2-3 pieces).
- Using cloves, fill the jars tightly. Pour boiling water, cover, leave for 10 minutes, then drain the water.
- Fill the pan with olive oil and water, add Provençal herbs, sugar, and salt. Cook for 2-3 minutes from the moment it boils.
- Pour 40 ml of vinegar into each jar. Pour in the hot marinade and screw on the lids tightly.
- Turn the pieces over, wrap them in a blanket and leave them like that until they cool down. Store in a cool place, such as a basement. The dish can be consumed within two to three weeks.
Pickled garlic - quick recipe
- Cooking time: half an hour.
- Number of servings: 2 persons.
- Calorie content of the dish: 326 kcal.
- Purpose: snack.
- Kitchen: homemade.
If you are not one of the patient people, then you will like this recipe for quick preparation of pickled garlic. After using it, after two or three days you will be able to enjoy the spicy taste of the finished delicacy. The recipe gives the proportions of ingredients for one 350 ml jar. This is just enough if you want to make a small portion of a snack for any celebration.
Ingredients:
- garlic – 0.5 kg;
- cinnamon - a pinch;
- 9% vinegar – 100 ml;
- rosemary - a pinch;
- water – 100 ml;
- bay leaf – 1 pc.;
- salt – 15 g;
- hot chili pepper - half;
- sugar – 30 g.
Cooking method:
- Prepare the garlic: peel and wash. Pour boiling water over it, hold it for a minute, and then rinse with cold water.
- Cut the hot pepper into rings.
- Boil 100 ml of water in a saucepan. Add vinegar, sugar, spices, salt and pepper. Cook the brine for a minute after it boils.
- Place the garlic in a jar and fill it with marinade. Cover with a lid and refrigerate for a few days.
Pickled garlic - recipe like at the market
- Cooking time: 1 hour.
- Number of servings: 10 persons.
- Calorie content of the dish: 863 kcal.
- Purpose: snack.
- Kitchen: homemade.
Sometimes every person wants to repeat at home the preparation of the product that he took in the store or ordered in a restaurant. A recipe for pickled garlic like the market is sought after by many, and if you are one of them, then consider yourself lucky. Following the following instructions, you will prepare a vegetable that will taste and smell no different from the store-bought one.
Ingredients:
- garlic – 2 kg;
- water – 0.4 l;
- 9 percent vinegar - 0.4 l;
- bay leaf – 4 pcs.;
- salt – 60 g;
- allspice black pepper – 40 peas;
- sugar – 60 g.
Cooking method:
- Pour boiling water over the vegetable so that the excess peel is easier to remove and the heads are not damaged. Remove it carefully.
- Place the heads in sterilized jars.
- Combine vinegar, water, sugar, peppercorns, and salt. Simmer the brine over low heat for a quarter of an hour.
- Cool the marinade a little and pour into jars. Cover them tightly with plastic lids and let cool at room temperature. Then move it to somewhere cooler.
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.
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 beets
- Cooking time: 40 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 487 kcal.
- Purpose: snack.
- Kitchen: homemade.
- Difficulty of preparation: easy.
A chic appetizer that will decorate any holiday table - pickled garlic with beets. It flies away in an instant, especially if guests are offered alcoholic drinks. This garlic is wonderful not only in taste, but also in appearance, because beets color it a rich pink color. You can add it to vegetable salads or simply eat it as an addition to first and second courses.
Ingredients:
- garlic – 1.5 kg;
- cloves – 6-7 buds;
- beets – 1 large;
- black pepper – 9-10 peas;
- dill - 2-3 umbrellas;
- 9 percent vinegar – 150 ml;
- water – 1.5 liters for marinade and 6 liters for cooking;
- sugar – 3 tbsp. l.;
- salt – 3 tbsp. l.
Cooking method:
- Pour about three liters of water into a deep container and place on maximum heat until it boils.
- Clean the vegetable heads, but do not disassemble them. Wash it.
- Place the heads in a saucepan with boiling water, and after two minutes, drain in a colander and immediately place in very cold water.
- Wash the beets, peel them, cut them into small pieces, slices or bars.
- Place several heads of garlic in jars. Distribute the beets evenly. It is better to lay out products in layers.
- Boil one and a half liters of water and turn the heat to medium. Add salt, cloves, sugar, peppercorns. Cook for a couple of minutes.
- Remove the marinade from the heat and pour in the vinegar. Stir.
- Pour the brine into jars and cool completely. Then roll up with iron lids or seal with nylon lids. Leave in the dark at room temperature for two to three weeks. Then keep it in the refrigerator for a couple of days and you can try it.
Pickled garlic heads
- Cooking time: 35 minutes.
- Number of servings: 9 persons.
- Calorie content of the dish: 358 kcal.
- Purpose: snack.
- Kitchen: homemade.
- Difficulty of preparation: easy.
There are a lot of recipes for pickled garlic heads, but most of them are too labor-intensive and multi-ingredient. Beginners are recommended to use the following preservation technology. It works for everyone without exception. In addition to the main component - the vegetable, you only need salt, apple cider vinegar and water in the dish. This set of products makes an excellent snack.
Ingredients:
- garlic – 1.2 kg;
- salt – 1.5 tbsp. l.;
- water – 0.5 l;
- apple cider vinegar – 1 l.
Cooking method:
- Wash the vegetables, carefully remove the top layer of husks, and place in clean, sterilized jars.
- Dissolve vinegar and salt in water. Fill the jars with brine and seal them.
- Store the workpiece in the dark for up to six months.
Pickled garlic for the winter without sterilization
- Cooking time: 1 hour.
- Number of servings: 2 persons.
- Calorie content of the dish: 298 kcal.
- Purpose: snack.
- Kitchen: homemade.
- Difficulty of preparation: easy.
A universal snack that is very easy to prepare - pickled garlic for the winter without sterilization. It can be used not only on its own, but also as a component of soups, borscht, vegetable stews and salads, fish and meat dishes. The garlic should be moderately spicy, but its main taste is sweet and sour. Be sure to try to cook it, because it is very easy to do.
Ingredients:
- garlic – 0.6 kg;
- sugar – 4 tbsp. l.;
- dill - 2 umbrellas;
- vinegar - 6 tbsp. l.;
- parsley – 2 bunches;
- salt – 3 tbsp. l.;
- bay leaf – 4 leaves;
- ginger – 1 tsp;
- black peppercorns – 8 pcs.;
- dried thyme – 2 tsp.
Cooking method:
- Divide the vegetable into cloves, peel, scald with boiling water, and dry. Place in sterilized jars to the top.
- Boil 2 liters of water. Add bay leaf, peppercorns, thyme, sugar and salt. Add ginger and add vinegar. Boil the brine for a couple of minutes.
- Pour the brine into jars. Seal with screw caps and turn over. Keep under a warm blanket until completely cool.
Pickled garlic arrows
- Cooking time: half an hour.
- Number of servings: 4 persons.
- Calorie content of the dish: 654 kcal.
- Purpose: snack.
- Kitchen: homemade.
- Difficulty of preparation: medium.
Not only vegetable cloves are suitable for preparations, but also other parts of it. Pickled garlic arrows are one of the most delicious appetizers. The following recipe suggests making brine with soy sauce and spices. All components of the marinade give the plant a piquant taste. The list of ingredients is indicated for one liter jar, but it is better to make more, because the dish is very tasty.
Ingredients:
- garlic arrows – 0.6-0.7 kg;
- salt – 2 tbsp. l.;
- garlic – 6 cloves;
- sugar – 2 tablespoons;
- vegetable oil – 100 ml;
- paprika – 8 tsp;
- soy sauce – 100 ml;
- red peppercorns – 6 pcs.;
- 9 percent vinegar - 2 tbsp. l.;
- black peppercorns – 6 pcs.;
- ground coriander – 2 tsp.
Cooking method:
- Wash the arrows, dry them, cut them to the height of a jar.
- Heat vegetable oil in a frying pan. Fry the arrows without a lid for 7 minutes. They should turn green.
- Add soy sauce and vinegar and stir.
- Add coriander, two types of peppers, sugar, paprika, chopped garlic cloves. Simmer for 5 minutes.
- Place the arrows in a jar, fill with brine from the frying pan. Sterilize in a pan for 10 minutes.
- Roll up the jar and store in the dark for a week.
Remember a few tricks:
- It is better to marinate young heads whole, and those that are older should be divided into cloves.
- Don't roll up large jars, it's better to use several small ones.
- Before pickling the garlic, soak the heads in cold water. It will be more beautiful in color.
