Garlic cloves in the marinade - a savory snack that perfectly complements strong alcoholic drinks or hot meat. There are some good recipes for pickling garlic easily and quickly. The best ones are compiled below.

Classic recipe

Ingredients:

  • 200 - 250 g of garlic cloves;
  • 50 ml (9%) of vinegar;
  • 30 g of table salt and granulated sugar;
  • ½ liter filtered water;
  • 1/3 cinnamon sticks, pinch of cloves and ground pepper.

Cooking:

  1. For the discussed appetizer, you should try to choose the teeth of the base of the appetizer of approximately the same size. Well, if it is possible to use a product freshly picked from the garden.
  2. Cover the teeth with husk directly with water. Leave in liquid for 50 minutes. This will greatly facilitate the cleaning of garlic.
  3. Remove all husk.
  4. Teeth to dry.
  5. Pour clean water into the stewpan. Dissolve dry ingredients in it, except for spices. Bring to a boil. Immediately after the appearance of the first bubbles, pour vinegar into it.
  6. At the bottom of a clean can, put cinnamon, cloves, pepper.
  7. Pour garlic cloves on top.
  8. Pour them with marinade.

To pickle garlic for the winter with cloves correctly, it is necessary to organize the sterilization of the jar in boiling water. To prevent the container from bursting, place a towel under it. Treat the dishes for 7 - 8 minutes, then cover and tighten. Cool and move into the dark.

The pickling recipe, as in the market

Ingredients:

  • 1 kilogram of fresh garlic heads;
  • 1 tbsp. vinegar
  • 30 - 35 g of sea salt and granulated sugar;
  • 16 - 18 pcs. peas of pepper;
  • 2 medium leaf parsley;
  • 1 full glass of water.

Cooking:

  1. It is important to use tight heads so that the finished snack has the desired “crunch”.
  2. Only the upper contaminated part of the husk is removed from them. First you need to pour it with boiling water. After this procedure, peeling garlic will be much easier.
  3. Move prepared foods into a glass jar. Dishes should be after sterilization.
  4. In the pan, combine the other declared components. Pour crumbled bay leaves. Boil the mixture on low heat for a quarter of an hour. At the end, bring to a boil.
  5. Pour the heads in the jar with the marinade, cooled to approximately 80 - 83 degrees.
  6. Close the container with a capron cap and cool.

In order for the treat to have an attractive pinkish color, according to a similar recipe, you can marinate the whole garlic with the addition of raw beets.

Fastest way

Ingredients:

  • 1 kilo of strong garlic;
  • 1 PC. chili pepper;
  • 1 tbsp. table vinegar;
  • 1 tbsp. purified water;
  • 60 g of granulated sugar;
  • 30 g of salt;
  • 1 bay leaf;
  • 1 pinch of chopped rosemary and coriander.

Cooking:

  1. Peel and rinse the garlic. First, process with boiling water (leave in it for a minute), then with ice water.
  2. Chop the hot pepper into thin rings. Remove seeds from it.
  3. Send pepper to the pan. Put there and lavrushka, vinegar, salt, sugar, spices. Fill everything with water.
  4. Place garlic cloves in a clean bowl. Pour the resulting marinade along with all the thick.
  5. Close the dishes. Allow to cool.

Remove the prepared snack in the cold to increase its shelf life.

How to deliciously marinate garlic heads

Ingredients:

  • 8 medium garlic heads;
  • 40 g of white sugar;
  • 30 g of rock salt;
  • 1 tbsp. filtered water;
  • 2 leaf parsley;
  • 7 - 8 pea fragrant and 0.5 small. tablespoons of freshly ground black pepper;
  • 1 tbsp. vinegar (6 to 9 percent).

Cooking:

  1. Process heads directly in husks with boiling water for 2 - 2.5 minutes. Drain the liquid, and with it remove the top layer of the husk. Do not divide the product into cloves!
  2. Fill the glass jar with prepared heads (after sterilization).
  3. Pour water into the pan. Send salt, sugar, whole leaves of parsley, two kinds of pepper, vinegar.
  4. Bring the liquid mixture to a boil. Then cool.
  5. Pour the spiced water onto the garlic in a jar.
  6. Cover the container. Allow to cool in warmth.

Put the pickled garlic in the cold. After 72 hours, you can take a sample. In the cold, this snack is stored for about a month.

Korean style workpiece

Ingredients:

  • 1 kilo of garlic;
  • 1 tbsp. vinegar (from 6 to 9%);
  • 2 tbsp. soy (classic) sauce.

Cooking:

  1. Rinse unpeeled garlic well. Divide it into teeth. Do not peel off the husk. Allow the teeth to dry.
  2. Transfer the product to a clean packaging container. Drizzle with vinegar. Dilute it slightly with water.
  3. Close the container with a lid and send for 7-8 days in the cold. The place should be darkened.
  4. After the specified time has passed, transfer the future snack to another jar.
  5. Boil soy sauce (classic) for 12-14 minutes. Pour garlic cloves in a clean container.

Sealed containers should be refrigerated for storage.

With beetroot

Ingredients:

  • ½ kilogram of beets;
  • ½ kilo fresh garlic;
  • 1 small bunch of dill umbrellas;
  • ½ liter of pure water;
  • 1 tbsp. l rock salt;
  • 40 ml of vinegar;
  • 1 tbsp. l granulated sugar;
  • 1 - 2 “umbrellas” of cloves;
  • 1 bay leaf;
  • 6 - 7 peppercorns

Cooking:

  1. Peel the outermost layer of husk from garlic without dividing it into slices.
  2. Place the heads in an actively simmering liquid for 3 - 3.5 minutes.
  3. Cool them in cold water.
  4. Chop raw beets with thin slices.
  5. At the bottom of a clean can lower a bunch of dill umbrellas.
  6. Place garlic heads and beet slices on top.
  7. Boil ½ liter of drinking water. Dissolve loose components in it.
  8. Add vinegar, lavrushka, pepper.
  9. Bring the marinade to a boil. Cool slightly.
  10. Pour the contents of the jar with a spicy mixture.
  11. Roll up.

After 15 days in a jar will be very tasty garlic.

Georgian style pickled garlic

Ingredients:

  • 1 kilo fresh garlic;
  • 1 bunch of fresh tarragon;
  • 400 ml of table vinegar;
  • 4 tbsp. l coarse salt;
  • 5 tbsp. l Sahara;
  • 400 ml of filtered water.

Cooking:

  1. Peel the garlic heads, leaving only one layer of husk on them.
  2. Scald with boiling water.
  3. Spread the product on a flat surface and allow to cool. Sprinkle coarsely with salt.
  4. Transfer to a 3 liter container in layers: garlic - chopped tarragon. Thus distribute the products to the top.
  5. Dilute vinegar with water. Add sugar. Pour the mixture into the jar.

Close the neck of the container with a lid. Leave the garlic to marinate for 10 to 15 days.

In apple cider vinegar for the winter

Ingredients:

  • 20 tbsp. l homemade apple cider vinegar;
  • 1 tbsp. water;
  • 5 tbsp. l garlic salt;
  • 2.5 tbsp. l granulated sugar;
  • 1 kilo of winter-grade garlic.

Cooking:

  1. Wash and clean the heads of the main ingredient.
  2. Put the garlic in an enameled bowl. Pour vinegar and ice water.
  3. Leave the garlic to marinate for 40 days.
  4. Then drain the liquid. Rinse the heads under clean running water and place in a clean jar.
  5. Dissolve bulk components in a drained marinade. Bring to a boil and cool slightly.
  6. Pour garlic in a clean bowl with marinade.

Cover the container and leave the snack as it is for another 2 weeks.

Pickle with chili

Ingredients:

  • 1 kilo of garlic;
  • 5 tbsp. l salt (without iodine);
  • 2 tsp granulated sugar;
  • 1.5 tbsp. pure distilled water;
  • 1.5 tbsp. vinegar (6%);
  • 3 pcs. medium dried chili peppers.

Cooking:

  1. To sort garlic on teeth.
  2. Scalp with freshly boiled liquid.
  3. The remaining components, except pepper, combine. Bring to the appearance of bubbles in the liquid and leave under intense boiling for 2 - 2.5 minutes.
  4. Arrange garlic cloves on glass containers. To each send a pepper pod.
  5. Pour food with marinade.
  6. Roll up a snack.

Rearrange the banks in cool (after cooling). The dish will be ready to take the first sample after 15 days.

In onion peel

Ingredients:

  • 120 ml of vinegar;
  • 240 ml of pure water;
  • 900 - 950 g of garlic;
  • 20 - 25 g of coarse salt;
  • 5 - 7 pcs. onions;
  • 60 - 65 g of sugar;
  • 7 to 9 peas of pepper;
  • 10 leaves of parsley;
  • 3 g chopped cinnamon.

Cooking:

  1. Peel all onions. After washing, dry.
  2. Separate garlic cloves. First, pour them with boiling water, and then with ice water.
  3. Send the ingredients from the first two steps to the jars.
  4. Prepare the marinade from the remaining products. Let the liquid boil for 2.5 minutes, then pour vinegar.
  5. Pour the mixture into the cans. Roll them up.

The appetizer will be infused for 3 weeks.

Ready-made garlic is usually served as an assortment of other pickled vegetables. It is tasty to supplement them with rich borsch or baked meat in the oven. Men can serve pickled garlic as an independent snack for strong alcoholic drinks.

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