Garlic is an incredibly healthy product. Marinating the garlic with the cloves will preserve the spicy garlic flavor while minimizing the specific odor. Pickled garlic is a great snack and a delicious addition to lunch or dinner.
Pickled garlic with beets
Garlic cloves marinated in beetroot juice are not only tasty, but also look very bright and festive. And making this homemade snack is easy and simple.
Ingredients:
- garlic - 500 g;
- fresh beets - 200 g;
- water - 0.5 l;
- bay leaf - 1 pc.;
- cloves - 1 pc;
- salt and sugar - 20 g each;
- black pepper - 3-4 peas;
- table vinegar - 30 ml.
Peel the garlic, choose strong, non-spoiled cloves.
Pour boiling water over them, leave for 5 minutes.
Arrange the cloves of garlic in pre-sterilized jars.
Wash the beets, peel and grate on the finest grater. Pour the resulting beetroot puree with water, stir and strain through cheesecloth or a fine sieve.
Add salt, sugar, bay leaf, leaf, peppercorns, cloves to the cooked beet juice. Boil.
Pour vinegar into each jar first, and then the marinade.
Sterilize jars with ready-made snacks for 15 minutes.
Tighten the cans with lids. After a couple of weeks, you can taste it.
Korean style pickled garlic
Garlic prepared according to this recipe can be served as an original spicy snack or used as a sauce for meat and fish dishes. And in order to make this interesting dish, you need a minimum of ingredients.
Ingredients:
- garlic - 1 kg;
- table vinegar - 0.5 l;
- soy sauce - 1 l.
Disassemble the head of garlic into cloves. Do not peel the cloves, but be sure to rinse and dry well.
Place the garlic cloves in a clean jar and pour over the vinegar.
Remove the jars in a cool, dark place for a week.
After the specified time has elapsed, put the garlic soaked in vinegar in sterilized jars. Each jar should be about half full of garlic.
Boil the soy sauce for 10 minutes and pour over the garlic cloves. The sauce should fill the jar to the very neck.
Close the jars tightly with pre-sterilized metal lids. Put away in a cool place.
Garlic marinated in soy sauce will be ready in 3 weeks, but it can be stored longer if desired.
Garlic cloves in a spicy marinade
Garlic pickled according to this recipe can be served in a couple of days.
Ingredients:
- garlic - 0.5 kg;
- cinnamon - a pinch;
- 9% vinegar - 100 ml;
- dried rosemary - a pinch;
- water - 100 ml;
- bay leaf - 1 piece;
- salt - 15 g;
- hot chili - half a pod;
- sugar - 30 g
Peel the garlic, divide into cloves, rinse well. Scald with boiling water, let stand for a minute, and then rinse with cold water.
Cut hot peppers into rings.
For the marinade, add vinegar, sugar and spices to a saucepan of boiling water. Let it simmer for a minute and remove from heat.
Place the garlic in a jar, pour over the marinade. Close the lid and refrigerate for a few days.
Pickled Instant Garlic
For this recipe, it is advisable to take young heads, which are also called milk heads, their taste is softer. Even the most inexperienced housewife can repeat this simple classic recipe.
Ingredients:
- garlic - 600 g;
- dill - 2 umbrellas;
- water - 2 glasses;
- cherry leaves - 5 pcs.;
- salt - 30 g;
- currant leaves - 5 pcs.;
- vinegar 9% - 200 ml.
Peel the garlic heads, disassemble into cloves, wash thoroughly. Cover with hot water and leave for an hour. During this time, sterilize the banks.
Put garlic cloves, cherry and currant leaves, dill in jars.
For the marinade, add vinegar and salt to the water. Boil and pour into jars. Cover with a clean cloth and keep for two weeks at a temperature of 10-15 degrees.
Keep refrigerated.
Garlic with gooseberries
This appetizer will appeal to those who like to try new and unusual dishes. The gooseberry in this recipe can be replaced with seedless grapes.
Ingredients:
- garlic - 500g;
- gooseberries - 500 g;
- water - 1 l;
- salt - 2 tbsp;
- sugar - 2 tbsp;
- vinegar 9% - 200ml;
- spices (pepper, cloves) - to taste and as desired.
Rinse the gooseberries well, remove the tails. Berries are needed only strong, not overripe.
Peel the garlic, divide into cloves.
Put the garlic in sterilized jars first, on top of the gooseberry berries. The proportions are arbitrary.
Prepare the marinade: put salt, sugar, black pepper, allspice, cloves in a saucepan and pour spices with a liter of water. Bring the marinade to a boil, then add the vinegar and let it simmer for a few minutes.
Gently pour the marinade into the jars up to the very neck. Roll up. Cover with something warm for a couple of hours. Store pickled garlic with gooseberries in a cold room - in the basement, in the refrigerator.
Garlic with ginger and chili
Ingredients:
- garlic - 300 g;
- chili pepper - 2 pods;
- fresh ginger root - 40 g;
- water - 300 ml;
- vinegar 9% - 20 ml;
- sugar - 25 g;
- salt - 10 g;
- fresh thyme - 1-2 branches.
From the specified number of products, you get a jar of pickled garlic with a volume of 500 grams.
Disassemble the peeled garlic into cloves and soak in cold water for about an hour.
Then drain the cold water, add chili to the garlic and pour boiling water over it, leave for 5 minutes. After 5 minutes, drain the water.
Cut a piece of ginger into thin slices.
Add sugar and salt to the water, bring to a boil and cook for 3 minutes.
Put the garlic in a jar, sandwiching randomly with ginger strips, thyme sprigs. Place one chili pepper in the middle of the jar, the second on top.
Pour boiling marinade and vinegar over vegetables.
Sterilize the jar in boiling water for 3 minutes. Screw on the lid. Will be ready in two weeks
