Pickled garlic - an original DIY snack

An excellent appetizer for meat dishes and spirits is pickled garlic, the recipe for which is simple, contains a minimum of ingredients, and cooks quickly. Unlike fresh, its taste is softer, and the smell after use is felt weakly, and does not make others scatter. The advantages of twisting include a long shelf life, a high content of nutrients that remain in the teeth and arrows even after heat treatment.

What you need to know about pickling garlic

You can spoil even the best pickled garlic recipe by poorly preparing the container or choosing the wrong raw materials for the blanks. It is important to know how to store curls, whether there are useful substances in the product and many other little things. For example, why the quality of garlic arrows of different years of preparation is so different.

Some recipes contain recommendations: it is not easy to pour jars already filled with garlic with hot brine, but to subject them to short-term sterilization or pasteurization. First, it is not necessary. And secondly, the teeth will stop crunching and lose their elasticity, if overexposed, they will generally become soft.

Is pickled garlic good for you?

The benefits of fresh garlic are beyond doubt. But does it not lose its healing properties under the influence of acid and high temperatures?

Pickled onions contain:

• biologically active substances allicin and ajoene;
• sulfur, calcium, magnesium, vitamins C, group B, PP, other nutrients;
• phytoncides;
• polyunsaturated fatty and organic acids;
• Sahara.

Garlic even after pickling helps to cope with colds and vascular diseases, lowers cholesterol, expels worms. True, the contraindications are the same as fresh.

Selection of raw materials

For pickling, use only solid, high-quality garlic. Preparations for the winter are made during the harvesting season of the vegetable, since during storage it gradually loses moisture, the cloves begin to dry out, and sometimes rot.

Spring garlic has many small cloves and a particularly "vigorous" taste. It can be used for pickling, but it is inconvenient to clean, and this will have to be done during cooking or eating. Therefore, it is better to take winter garlicconsisting of several large teeth.

Selection criteria for pickling:

1. Whole heads. Young garlic with a well-formed but not fully ripe bulb, preferably freshly dug. Without the slightest signs of damage by pests, diseases, tools when removing from the garden.
2. The teeth. Well-ripened garlic. The head can be cut with a tool during digging, but it should not contain signs of damage. The injured lobules are simply not used.
3. Arrows. The younger they are, the tastier the workpiece will be. The old arrows remain green, but show a woody texture during meals, although they usually cut well. Added to a salad or other mixed dish will definitely spoil it.

Checking the age of an arrow is easy. Closer to the inflorescence, you need to try to pierce the stem with your fingernail. He should enter the young arrow without effort.

Container preparation

For pickled garlic, which is going to be eaten soon, you can use any container. The one intended for storage must be sealed in a glass container. Caps, depending on the recipe, are nylon or tin.Since the product is expensive on the market and is in stable demand, large quantities of garlic are pickled in wooden or plastic barrels.

Some housewives believe that if the garlic itself is a preservative, it is enough to just wash the container. This is not true. The cloves are susceptible to decay, if there are pathogens on the walls of the container, the workpiece may deteriorate.

In any case, the jars must be sterilized, and the barrels must be properly prepared. This is reinsurance. It will be a shame if the containers spoil the garlic. And this, although rarely, happens.

Additional ingredients

The taste and aroma of pickled garlic are more delicate than fresh garlic, but remain rich and strong. Many people think that additional spices in the preparation will be superfluous.

The product itself is a strong preservative, and this allows housewives to experiment. If desired, you can put in the jar:

• dill - greens, seeds or umbrellas;
• berries, such as black and red currants, gooseberries;
• cloves;
• black or allspice;
• coriander;
• Bay leaf.

Root vegetables are added to the workpiece to soften the taste and change color. The color intensity depends on their number:

• from beets, garlic will turn red or pink;
• carrots will turn it yellow or orange.

Vinegar when pickling for the winter is replaced with citric acid. Sometimes garlic cloves are poured with brine prepared not in water, but in apple or grape juice. The sugar in the recipe can be replaced with honey.

Where to use

Pickled garlic is delicious on its own. It is a great snack for strong drinks and vitamin supplement to the table at any time of the year.

It can be served:

• as part of assorted with others pickled vegetables;
• to meat and poultry;
• with mushroom dishes to spice them up;
• together with hard and pickled cheeses;
• combine with fish.

Pickled garlic is included in recipes for salads, appetizers, pates. The finely chopped cloves give a new flavor to the familiar vinaigrette. It can be used as a condiment to various dishes. When preparing soups and borscht, pickled garlic will not replace fresh, but will give them a special aroma.

Pickled heads of garlic

Large whole heads of pickled garlic look especially appetizing: white or red, cooked with beets. It is even pleasant to clean them. But in order to have something to put on the table in winter, you should take care of the blanks in the summer.

Garlic is prepared the same for any recipe. It needs to be washed, cut off the stem, leaving a column of at least 2 cm, remove the roots, trying not to damage the bottom. Remove the outer part of the integumentary leaves (not all!) That cover the teeth. Pour boiling water over.

The easiest recipe

With a minimum of ingredients and time spent, garlic is easy to cook. The taste is excellent. Peeled cloves are prepared in this way, and not just whole heads.

Ingredients:

• garlic;
• water - 1 l;
• sugar - 2 tbsp. l .;
• salt - 1 tbsp. l. with a top;
• vinegar (9%) - 70 ml.

Preparation:

1. Fill sterile jars tightly with prepared garlic heads.
2. Boil the brine, add vinegar, cool to about 80 ° C, pour the free space in the containers. Close with nylon or screw caps.

Pickled garlic - beetroot recipe

Beets give the garlic a red color and soften the flavor. Pieces of root vegetables can also be eaten - they will acquire a sharpness, aroma, serve as an excellent snack or an addition to salads and first courses.

Ingredients:

• garlic - 1 kg;
• red beets - 300 g;
• water - 1 l;
• vinegar - 100 ml;
• salt - 1 tbsp. l .;
• carnation.

Preparation:

1. Place the garlic heads and chopped beets in sterile jars.
2. Boil the brine, strain, add vinegar, pour into containers. Seal with nylon caps.

If garlic is cooked with carrots instead of beets, it will turn yellow or orange.

In grape juice

Not the easiest Georgian recipe.But garlic turns out to be very tasty, especially if it is served with a kebab. The juice can be further used for sauces.

Ingredients:

• garlic - 1.5 kg;
• grape juice - 1 l;
• sugar - half a glass;
• white wine vinegar - 120 ml;
• allspice and black pepper - 8 peas each;
• sugar - 2 tbsp. l .;
• cloves;
• salt;
• water.

Preparation:

1. Put the prepared heads of garlic in a low, wide container.
2. Pour brine (not hot!), Prepared from 1 liter of water and 2 tbsp. l. salt. Change fluid every day for 3 weeks.
3. Make a marinade from 1 liter of water, sugar, 2 tbsp. l. salt, spices, vinegar. Cool and strain.
4. Pour the marinade over the garlic, keep in the refrigerator for 2 weeks. Then drain and put the liquid in the refrigerator.
5. Soak the garlic heads in grape juice for a week. Then replace it with a marinade. After 5 days, you can serve it to the table.

Pickled garlic: Iranian recipe

Persian recipe. Garlic can be pickled like this with heads or cloves, stored for several years. After 6 months, it remains spicy, but gradually becomes sweeter and more tender. The real taste does not appear earlier than after 2-3 years of storage. The garlic may darken, but this does not spoil it.

Ingredients:

• garlic - 10 heads;
• barberry fresh berries - 4 tbsp. l .;
• wine vinegar (white) - 0.5 l;
• honey - 3 tbsp. l .;
• salt - 2 tbsp. l .;
• thyme.

Preparation:

1. Sort the barberry, wash, pour warm water for half an hour.
2. Pour a tablespoon of berries into the bottom of a sterile jar.
3. Put the heads of prepared garlic in a container, sprinkling with barberry.
4. Pour in the marinade prepared from the rest of the ingredients.
5. Close the neck with cling film, then with a nylon cap. This is done to open the jar from time to time, release the gases that have escaped, and add wine vinegar.

Pickled garlic: a recipe with cloves

This method is suitable if there is little space for storing the workpieces, and they eat a lot of pickled garlic. Several heads will fit into the jar, but the cloves can be packed tightly. Or, when there are doubts about the quality of raw materials. After all, it is impossible to check it without removing the husk.

Pre-peel the garlic. This is easier to do if you put the garlic in a colander, pour over it with boiling water, and immediately put it under a stream of cold water to stop the thermal processes.

Pickled garlic: Korean recipe

Very spicy and delicious garlic. There is no salt and sugar in this recipe, but there is soy sauce.

Ingredients:

• garlic - 1 kg;
• vinegar (9%) - 200 ml;
• soy sauce - 800 ml;
• hot pepper - 1 pod;
• water.

Preparation:

1. Wash the garlic, divide into teeth, but do not peel.
2. Put pieces of hot pepper on the bottom of the jars, fill with garlic. Pour vinegar proportionally, add boiled and chilled water so as to cover the cloves.
3. Cork cans, put in a cold place for a week.
4. Boil the soy sauce over low heat for 10 minutes. Fill sterile small jars with them by a third.
5. Place the garlic carefully. Roll up immediately.

Pickled garlic: a recipe for cooking in honey

The original recipe without vinegar and water. Very tasty, but long and expensive. The garlic is ready in six months. Jars are needed small, with screw caps.

Ingredients:

• garlic;
• liquid honey.

Preparation:

1. Arrange the cloves of garlic in small sterile jars.
2. Cover with honey. Screw on the covers.
3. Open the jars daily, release fermentation products, close, turn upside down several times. When the contents stop bubbling, you can do it less often.

Instant Pickled Garlic Arrows

It is very easy to prepare arrows, as in the market or in the supermarket. The main thing here is fresh raw materials. Of course, peduncles can be revived in cold water, but they will lose most of the phytoncides, become lethargic and less tasty.

The hands must be washed several times. Cut and remove droplets of wrapped inflorescences - if desired.Some like to have small pieces in the jar, others prefer to get and eat a long arrow.

What changes in this case is the filling of the containers. If it is recommended to fill the jar with pieces quite tightly, then whole arrows cannot be rammed - they may break.

Ingredients for the marinade for 1 liter of water:

• salt - 1 tbsp. l .;
• vinegar 9% - 70 g;
• sugar - 2 tbsp. l.

If desired, arrows can be prepared with citric acid rather than vinegar. It will take 2.5 g per liter of water.

Preparation:

1. Place the washed arrows in sterile jars. To cut them or not depends on the desire of the hostess.
2. Cover with hot brine. Close with leaky covers.

How to store

Not everyone has a cellar or basement to store their workpieces. And although jars of pickled garlic rarely swell if the container has not been sterilized, such a nuisance can happen. That is why it is not recommended to neglect the sterilization operation.

If, when pickling garlic, the recipe provides for the presence of acid, the jars can be safely kept at room temperature. Even sealed with ordinary (leaky) nylon caps.

Garlic cooked without vinegar or drenched in fruit juice rarely spoils. But it is better to play it safe and put the cans in the refrigerator or basement.

Pickled garlic is delicious and healthy. This is a great stand-alone snack or addition to a wide variety of dishes. Each housewife can choose the recipe she likes, among them there are quite simple budgetary and refined ones that require a long preparation, a large number of ingredients.

How to pickle garlic - video