Various garlic snacks keep well throughout the winter. It is worth making them in miniature jars, since such a treat is served to the table only in small portions.
Quick recipe
Ingredients:
- garlic - 1 kilo;
- table vinegar (9%) - a full glass;
- water - a full glass;
- coarse salt - 30-35 g;
- granulated sugar - 60-65 g;
- hot chili pepper - 1 pod;
- lavrushka - 1 leaf for each jar;
- chopped coriander and rosemary - 1 pinch each.
Preparation:
Send the kettle of water to the stove. Let the liquid boil.
Peel all the garlic. Wash the cloves. If there are darkened damaged parts on the slices, they need to be cut out. First, pour the prepared garlic with boiling water (from a freshly boiled teapot), then immediately immerse them in ice water.
First, divide the hot pepper into two parts, cut off the stalk. Then - thoroughly clean all the seeds. Cut the remaining parts into miniature half-rings.
For the marinade, combine a full glass of boiling water with all the vinegar stated in the recipe. Dissolve all spices, sugar, salt in the resulting mixture. Boil the marinade for about 1 minute after boiling.
Arrange the garlic in small sterile glass containers. Top with still hot marinade. Spread the lavrushka. Close the lids and leave to cool at room temperature. Then - move for storage in the cold. You can eat the treat after 6-7 days or remove it before winter. If you strictly follow the proportions from the recipe, the appetizer will definitely turn out to be successful. For color, beet juice is sometimes added to it.
Sunset with wine vinegar and cloves
Ingredients:
- garlic (peeled) - full glass;
- sugar - 1 small. the spoon;
- vinegar (wine) - 1 dessert spoon;
- rock salt - ½ small. spoons;
- cloves ("umbrellas") - 2-3 pcs.
Preparation:
It is very important to choose quality garlic for such a snack. It should be fresh, without stains and rot. You need to try to choose the strongest dense teeth. Thoroughly peel them (even from the thinnest bottom layer). Optionally, you can chop the prepared cloves into halves or even miniature cubes.
After the garlic, you need to start preparing the marinade. To do this, boil wine vinegar in a small saucepan. Dissolve sugar and salt in it. Add cloves. If desired, you can also use peppercorns and other spices for a bright aroma of the marinade.
While the liquid is boiling, sterilize both the cans and snack lids. It is best to take small containers. Canned garlic is usually consumed in small portions.
Distribute the garlic cloves in equal portions over the prepared containers. Pour marinade over them. Roll up the lids. After complete cooling, move the jars from room temperature to cool. The workpiece will be perfectly stored all winter.
Soaked garlic
Ingredients:
- garlic - 280-300 g;
- coarse salt - 15-17 g;
- water - a full glass;
- vinegar - 8-10 ml;
- dried currant and cherry leaves - 2 pcs.;
- dried dill to taste.
Preparation:
For such a recipe, it is recommended to collect exactly the July garlic. It is also popularly called "milk". Thoroughly peel all cloves. Rinse each one. Pour warm water over the garlic and leave it that way for about an hour.
Transfer the soaked product to a sterilized jar. Send cherry and currant leaves from above. Top up with dried dill to taste. For a pleasant aroma of the treat, a couple of large pinches of greens will be enough.
Boil water in a saucepan. Dissolve the remaining dry ingredients in it. After boiling again, boil the mixture for a couple of minutes. Pour it over the garlic in a jar. Next, cover the neck of the container with clean gauze. Leave the workpiece for 5-6 days in a cool room. The temperature in it should be at least 10 and not more than 15 degrees. Then you can close the container with a tight lid and put it in the cold for long-term storage.
After 5-6 days, garlic can be consumed immediately or left until winter. The finished dish is delicious to add to a variety of salads, first and second courses. You can also serve it as an independent snack.
Korean snack
Ingredients:
- garlic - 1 kilo;
- table vinegar - for filling the jar;
- soy sauce (liquid classic) - by the number of cans.
Preparation:
Divide all garlic heads into cloves. Leave them on a thin skin. Rinse the slices and leave to dry.
Transfer the prepared garlic to a glass jar. Pour vinegar about 2/3 over the container (6%). Fill the rest with boiled water. Close the jars with lids and leave in a dark, cool place for 6-7 days.
Pour the soy sauce into a saucepan. Boil it over low heat for 10-12 minutes. Pour the hot liquid into small glass jars so that it fills 1/3 of the container.
After the specified time has elapsed, remove the garlic cloves from the vinegar. Send them to jars of soy sauce. Roll up containers with lids and put in the cold.
The ready-made appetizer goes well with hot boiled or fried potatoes. It will compete with the usual pickled / pickled cucumbers.
Canned garlic
Ingredients:
- garlic - 1 kilo;
- water - a full glass;
- rock salt - 15-20 g;
- vinegar (5%) - half a liter.
Preparation:
It is advisable to use freshly dug garlic as the basis of such a snack. It is convenient to preserve it right at the summer cottage when harvesting. All teeth must be thoroughly cleaned. Dip them in boiling water for 3-3, 5 minutes.
Prepare banks. Containers must be sterile and dry. Arrange the garlic cloves over.
Pour water into a small enamel pot. Dissolve sugar and salt in it. Boil and leave on fire for about a quarter of an hour. Only then add vinegar. Pour the garlic in jars with the resulting marinade.
Re-sterilize already filled containers. To do this, you need to cover the jars with lids pre-treated in boiling water. Place containers in a pot of hot water. Boil half-liter cans for 5 minutes, and liter cans for 8 minutes.
Next - roll up the containers. Turn them upside down and leave in this form until they cool completely. Store treats cold throughout the winter. Serve as a cold snack along with other pickles.
Pickled garlic arrows
Ingredients:
- garlic arrows - 1 kilo;
- drinking water - 2 l;
- salt and granulated sugar - 3 tbsp. l.;
- allspice - 10-12 peas;
- lavrushka - 6 leaves;
- table vinegar (9%) - 2 tbsp. l.
Preparation:
Rinse the garlic arrows thoroughly with running ice water. Leave to dry slightly. Then chop. You can do it both smaller and larger, there is not much difference. The chosen size depends on the tastes of the culinary specialist himself.
At this time, prepare cans of the desired size. Each must be doused with boiling water or sterilized. Boil the lids. Dry prepared containers thoroughly.
Arrange the peppercorns in jars. In each - 2-3 pcs. Also place in them and half a bay leaf. Arrange the chopped garlic arrows on top.
Bring water to a boil separately. Pour garlic arrows in containers with it. After 10-12 minutes, drain the liquid back into the pan. After boiling again, dissolve granulated sugar and salt in water. For 1 liter of water, it is calculated at 1, 5 tbsp. l. mixtures of dry ingredients.
Refill with boiling liquid arrows. Send a small spoonful of vinegar to each jar. Close containers with lids. Roll up. Turn them over and leave to cool completely. Keep cold.
Garlic, pickled with heads
Ingredients:
- garlic - about 1.5-2 kg;
- apple cider vinegar - 1 l.;
- water - half a liter;
- table salt - 1, 5 tbsp. l.
Preparation:
Rinse the garlic a little. Leave it with whole heads, without disassembling it into separate cloves. Remove from each top dense, dirty, cracked layers of husk. This must be done carefully, helping yourself with a sharp knife with a thin tip.
Get rid of the prepared garlic heads from the "butts". They need to be cut with kitchen scissors, leaving a short tail. Choose cans that are suitable for the size. Wash and sterilize thoroughly.
Fill containers with raw garlic. Add as many heads to each as you like.
Prepare the marinade separately. For this purpose, pour all the water stated in the recipe into a large saucepan. Mix it with apple cider vinegar. Be sure to take a natural one, and not just a table one with a fruit flavor. Dissolve salt in water. Mix all the ingredients until the salt grains are completely dissolved.
Pour the marinade over the heads in the jar. Tighten containers with lids. Remove to a dark place for 4-4.5 months.
Garlic in oil
Ingredients:
- large garlic heads - 3 pcs.;
- purple garlic - 5 pcs.;
- coarse salt - 10-15 g;
- sprigs of fresh rosemary and thyme - 2 pcs.;
- allspice peas - 12-14 pcs.;
- quality olive oil to taste.
Preparation:
The first step is to peel the garlic from the top husk films. The usual one must be disassembled into separate slices. And purple - leave whole heads. Neither one nor the other needs to be completely cleaned.
Send all prepared garlic to a large saucepan. Add herbs and seasonings declared in the recipe. Cover with salt. Its amount can be adjusted to your liking.
Pour olive oil over everything. Its amount must be determined by eye. So that the ingredients are completely filled with vegetable fat.
Send the pan with all its contents to the stove. Turn on minimal fire. Cook the future snack for about 50-55 minutes. In the process, it is necessary to turn the individual garlic heads and cloves.
Remove the pot from the stove. Let the liquid cool. Arrange the thick in clean, prepared jars. Pour in the oil in which it was cooked. Roll up containers with lids. Keep cold.
Canned garlic with dill
Ingredients:
- garlic - 1 kilo;
- purified water - 1 l;
- salt - 1, 5 large spoons;
- sugar - half a glass;
- table vinegar (9%) - 3 tbsp. l.;
- fresh dill umbrellas - 3-4 pcs.
Preparation:
Disassemble the garlic heads into cloves. Clean each one thoroughly. Pour the prepared product into a colander.
First, pour boiling water over the teeth. Then - with ice water so that they cool completely.
Boil water for the marinade. Salt it. Add vinegar and granulated sugar. Repeat boiling. Both sweet and salty grains must completely dissolve in the liquid.
Sterilize banks. Distribute dill umbrellas on them. Top - pour garlic cloves. Pour the product to the very shoulders of the jar.
Pour boiling marinade over the contents of the container. Sterilize the cans immediately for 5-5.5 minutes. Cover them with clean, boiled lids during this process.
Turn the cans upside down. Wrap containers with a warm blanket or old outer clothing. Leave in this form until the liquid cools down, then remove to cool. Even a novice housewife will be able to make a snack for the winter according to such a step-by-step simple recipe.
