Top 20 best ways to pickle garlic quickly and tasty at home

Garlic is a healthy product loved by many. It is often used as a seasoning for first and second courses. However, ripe garlic tends to deteriorate quickly. To avoid this and at the same time preserve all the benefits of the vegetable as much as possible, it is recommended to pickle it.

This article presents the 20 best ways to make pickled garlic at home tasty and quick.

Pickled garlic - tips and tricks

Each housewife uses her own recipe for conservation, as well as her own tricks and secrets.

Here are some of them:

• only fresh and firm vegetables are chosen for pickling;
• large heads can be divided and the skin removed from the cloves;
• for the marinade, put the garlic in boiling water for 30 seconds, and then transfer to cold water;
• you need to choose a ripe vegetable so that during cooking it does not change its color;
• use only undamaged heads;
• sterilize the cans with high quality;
• Soak the garlic in water for a few hours, this makes it easier to peel.

The most popular ways to pickle garlic are presented below.

Top 20 recipes for canning garlic

1. The classic way

Ingredients:

• 1 kg of garlic cloves;
• 1 liter of water;
• 4 dill umbrellas;
• 1.5 tbsp. tablespoons of salt;
• 1 tbsp. a spoonful of sugar;
• 100 g vinegar;
• a small pod of hot pepper.

Preparation:

Boil water before pickling the garlic. After boiling, dill, sugar, salt and pepper are placed in the water and allowed to boil a little, after which vinegar is poured. The resulting brine is left to cool. Meanwhile, the vegetable is soaked in boiling water (pre-cook).

Next, you need to peel it, put it in pre-sterilized jars and fill it with cooled brine. Roll up the banks. After a while, the vegetables will start to turn green, but don't let that scare you, it should be so. The garlic should be marinated well after standing in the marinade for a month.

2. Pickled garlic with beets

Ingredients:

• 1 kg of garlic;
• 1 liter of water;
• 100 g vinegar;
• 1 large beet;
• 2 tbsp. spoons of coarse salt;
• 1 tbsp. a spoonful of sugar;
• greens: dill umbrellas, parsley, basil and horseradish;
• spices: cinnamon stick, 3 bay leaves, 5 cloves.

Recipe:

Put the water to boil, dissolve salt and sugar in it. Throw the peeled garlic into boiling water for blanching. Put the herbs in sterilized jars and lay the vegetable tightly. Grate the beets and squeeze the juice. Pour the resulting juice and vinegar into the marinade. Pour marinade into jars and roll up.

3. Pickled garlic in onion skins

For cooking you need:

• 1 kg of garlic
• 200 ml of water;
• 3-4 large onions;
• 100 ml of table vinegar;
• 50 g sugar;
• 20 g salt;
• 5 g cinnamon;
• bay leaf - 3 pcs.;
• allspice - 3 peas.

Preparation:

Peel the bulbs, rinse and dry. Peel the garlic and cut into wedges.Bring the water to a boil and add sugar, salt, cinnamon, bay leaf and pepper to it. Put the husk and vegetable inside the sterilized jars, pour everything with marinade.

Roll up the jars and put them in a cool dark place. You can consume such garlic in a week, and it will be stored all winter.

4. Korean workpiece

Ingredients:

• 1kg of garlic;
• 1 liter of soy sauce;
• 1 cup 9% vinegar

Recipe:

Dissolve the vinegar in a little water and pour the vegetable, folded into the jars, so that the liquid completely covers it. Cover and put in a cool place for a week. After 7 days, get the garlic, put it in other jars, sterilized and dried in advance.

Pour soy sauce into a saucepan and cook for 10 minutes after boiling. Cool and pour into jars so that they are half full. Roll up the lids and put the cans back in a cool, dark place. After 3 weeks, the snack will be ready.

5. Marinating garlic in plastic buckets

Marinating in buckets is very convenient: you do not need to fiddle with jars and sterilize them (it is enough to scald the buckets with boiling water several times), and at the exit you get a large volume of the finished product. It is important to use plastic buckets that are hermetically sealed. You can pickle garlic in this way according to any recipe you like.

6. In apple cider vinegar for the winter

Ingredients:

• garlic - 2 kg;
• apple cider vinegar - 1 l;
• sugar - 2.5 tbsp. spoons;
• table salt - 5 tbsp. spoons;
• water - 2 l.

Preparation:

Mix 1.5 liters of water with 0.5 liters of apple cider vinegar and pour the liquid over thoroughly washed vegetables. Transfer the container with garlic to a cold place and leave it alone for 40 days. Over time, the liquid must be drained, and the vegetables must be rinsed under running water.

Pour the washed garlic with cold water and leave for 3 hours. For the marinade, boil 0.5 liters of water with sugar and salt, and then pour in apple cider vinegar and allow to cool. Put the vegetables in a pre-sterilized jar and pour over the marinade. Close the lids and leave in a cool place for 2 weeks.

7. Marinate with chili

Ingredients:

• garlic - 1 kg;
• sugar - 2 tsp;
• salt - 2 tsp;
• Water - 750 ml;
• Table vinegar - 500 ml;
• Dried chili peppers - 3 pcs.

Preparation:

Peel and rinse the garlic first. Bring water with salt and sugar to a boil, then add vinegar to it and simmer for a couple of minutes. Pour over the vegetable with pre-cooked boiling water and let the liquid drain.

Divide the garlic into the jars, adding a small chili pepper to each jar on top. Pour everything with cooled marinade. The appetizer will be ready in 2 weeks.

8. How to pickle garlic heads

For cooking you will need:

• garlic - 1 kg;
• sugar - 1 tbsp. the spoon;
• salt -7 tsp;
• water - 1.5 l;
• 250 ml 9% vinegar.

Recipe:

To begin with, dissolve 6 tablespoons of salt in one liter of water. Peel the vegetable from the outer husk. Soak the heads in the prepared solution for 1 week. For the marinade, take 300 ml of water, 200 ml of vinegar, sugar, salt and mix everything thoroughly.

After a week, remove the workpiece and rinse thoroughly. Next, put the vegetable in sterilized jars, pour over the marinade and put in a cold place for 3 weeks.

9. Pickled garlic with honey

Ingredients:

• 1 kg of garlic;
• 1 tbsp. a spoonful of honey;
• 1 liter of water;
• 2.5 tbsp. tablespoons of sugar;
• 1.5 tbsp. tablespoons of salt;
• 100 g apple cider vinegar;
• allspice;
• coriander.

Preparation:

Put the peeled cloves in half-liter jars. Then add pepper and coriander to the jars. Boil water and add honey and sugar, and then vinegar. Pour the vegetable over the marinade, roll up and leave for 4 weeks.

10. Pickled garlic with horseradish

Ingredients:

• 2 kg of young garlic cloves;
• 200 g horseradish root;
• 2 chili peppers
• 2 carnations;
• 1 liter of water;
• 50 g sugar;
• 100 g of salt;
• 400 g vinegar.

Preparation:

Pour boiling water over the cloves and leave for 2 minutes. Cut the pepper into rings. Peel horseradish root and grate on a coarse grater. Put cloves, pepper, horseradish and cloves in pre-prepared jars.

Prepare a marinade with water, sugar, vinegar and salt. Pour jars of vegetables with hot marinade, roll up and let cool. Put the cooled cans in a cold place for 50 days, after which the blank can be tried.

11. Garlic teeth in grape juice

For cooking you need:

• 1 kg of garlic;
• white grape juice (to taste);
• 1 liter of water;
• 50 g of salt;
• 50 g sugar;
• 100 ml of grape vinegar;
• 8-10 peas of black pepper;
• 5 peas of allspice;
• 2 carnations.

Recipe:

Remove the husks from the heads, rinse and divide into teeth. Pour them with cold brine (for 1 liter of water - 50 grams of salt) and set aside for a day, then change the brine. This procedure must be repeated for 20 days. On the last day, drain the brine, fill the cloves with marinade (a mixture of water, sugar, salt, grape vinegar and spices) and remove for 2 weeks.

Over time, drain the marinade into a separate container and put in a cold place for a week. Pour the vegetable with white grape juice and leave the base for 7 days. After that, drain the juice and pour the marinade over the vegetables. After 5 days, the garlic teeth in the grape juice will be ready.

12. Georgian pickling

Ingredients:

• young garlic heads;
• tarragon greens;
• wine vinegar;
• water;
• salt.

Preparation:

First, pour boiling water over the heads of the garlic, place on a salted surface and sprinkle generously with salt. Once the heads are cool, place them in jars, layer by layer, alternating with tarragon greens. Next, dilute the wine vinegar with water in a 2: 1 ratio and heat. Pour the resulting brine into jars.

After that, cover the jars with a napkin and refrigerate for 5 days. After a lapse of time, close the product with lids and store it in a cold place.

13. Marinating without vinegar

Ingredients:

• teeth of 8 heads of garlic;
• 4 tbsp. spoons of honey;
• 140 g lemon juice;
• 1 tbsp. a spoonful of sour cream;
• salt;
• spice.

Preparation:

Prepare teeth by thorough cleaning. Mix honey, sour cream and lemon juice and add spices. Transfer the resulting mass to a container, add the cloves and boil. Then pour the vegetables together with the brine into jars and roll up. Place the cooled jars in a cool place. You can try this appetizer after 2 days.

14. Pickled garlic in soy sauce

For cooking you will need:

• 1 kg of garlic;
• 1 liter of soy sauce;
• 1 glass of vinegar.

Recipe:

First, the vegetable must be peeled and divided into teeth. Arrange the teeth in jars and cover with vinegar diluted with water. Put the jars in the refrigerator for 7 days. After 7 days, transfer the garlic to clean jars.

Boil the soy sauce for 10 minutes, cool and pour the vegetables to the middle of the jar. Roll up the product and put it in a cool place. You can try the snack after 3 weeks.

15. Heads marinated for the winter with pomegranate

Ingredients:

• garlic - 10 heads;
• wine vinegar - 200 ml;
• pomegranate juice - 250 ml;
• tarragon - 6-8 branches;
• salt - 10 tbsp. spoons.

Recipe:

Pour boiling water over the peeled vegetable and leave for a few minutes. Drain the water, put the heads on a flat surface and sprinkle each with salt. Let it brew for 5 minutes.

Boil pomegranate juice and pour wine vinegar into it. Put tarragon and garlic layer by layer in a prepared jar. Pour the jars with warm marinade, roll up and put in a cold place. This snack will be ready to eat in 3 weeks.

16. Pickled garlic with red currants

For cooking you need:

• garlic - 2 kg;
• red currants - 0.5 kg;
• water - 1 l;
• salt - 3 tbsp. spoons;
• apple cider vinegar - 100 ml.

Recipe:

Place the prepared cloves in a deep container, add water and leave for a day. Rinse the vegetable every other day and place in clean jars. For the marinade, grind the red currant berries with a blender, add salt and apple cider vinegar, mix well.

Pour the resulting marinade into jars and leave to marinate for a day at room temperature. Roll up the cans over time. The snack will be ready to eat in 3 days.

17. Marinated with hot peppers and wine

Ingredients:

• 3 tbsp. tablespoons of sugar;
• 0.5 l of white wine;
• 1 tbsp. a spoonful of white peppercorns;
• 0.5 l of wine vinegar;
• 1 kg of garlic;
• 2 chili pods;
• 2 bay leaves;
• Olive oil.

Cooking method:

Bring all ingredients to a boil, except for the oil. Simmer for 3 minutes. Reduce heat and simmer for another 5 minutes. Put the prepared vegetable into the jars, pour the marinade, pour olive oil on top. Put in a cold place for 5 days.

18. Garlic marinated from bay leaves.

Ingredient List:

• 1 kg of garlic;
• 0.3 l of wine vinegar;
• 5 black peppercorns;
• 5 pieces. bay leaf.

Recipe:

Pour the peeled garlic cloves with hot water and stand for 24 hours. Then drain the water and put the cloves in jars. Prepare the marinade from the above ingredients, boil it and pour the garlic jar to the top. After that, the jars should be rolled up and allowed to cool. After a week, the product will be ready for use.

19.With ginger and chili

For cooking you will need:

• garlic - 300 g;
• fresh ginger - 35 g;
• chili pepper - 2 pcs.;
• water - 300 ml;
• vinegar 9% - 20 ml;
• sugar - 25 g;
• salt - 10 g;
• cloves - 3 pcs.

Preparation:

Pour boiling water over the peeled vegetable and chili peppers for 5 minutes, then drain the water and immediately transfer the vegetables to a container of cold water. For the marinade, boil water with sugar, salt, cloves and ginger slices for 3 minutes. Put vegetables in jars and pour marinade, then pour in vinegar. Roll up the conservation and put in a cold place for 2 weeks.

20. Pickle in oil

Ingredients:

• hot red pepper - to taste;
• salt - 1 tbsp. the spoon;
• sunflower oil - 250 ml;
• garlic - 5 heads;
• water - 0.5 l.

Recipe:

For brine, bring water to a boil and add salt. Pour the prepared garlic with hot brine, close the lid tightly, cool and send to the refrigerator for 7 days. After a week, take out the jar and drain the brine.

Chop hot peppers and add to sunflower oil. Heat the oil and pour over the vegetables. Cool and return to refrigerator for 7 days. After the marinating period in oil, the appetizer is ready to eat.

Garlic canning tips

Several valuable advice:

• before preserving, soak the vegetable for 2 hours in water to make it easier to clean;
• do not take large cans;
• pickled cloves cook faster than garlic heads;
• it is best to use a vegetable grown in the beds;
• so that the vegetable turns pink when preserved, beets are used in cooking.

Pickled garlic arrows: how to pickle garlic arrows for the winter

Pickled garlic arrows are as useful as the cloves themselves. Many housewives simply throw them away. However, they are very tasty when pickled, and cooking takes literally minutes. Here's an easy way to make pickled arrows for the winter.

Cut fresh arrows into slices. Blanch them for 2 minutes and, after cooling, place tightly in warm jars. For the marinade: boil 50 g of salt and 50 g of sugar in 1 liter of water for 2 minutes.

Let cool and add 100 g of 9% vinegar. Pour the marinade over the arrows so that 1.5-2 cm remains on top and seal with lids.

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Conclusion

Garlic pickling is a real find for those who want to add spicy notes to dishes. However, pickled garlic itself is very tasty and healthy. There are many interesting options for pickling garlic, the most popular of which have been described in our article.

Pickled garlic recipes are simple and straightforward. Feel free to experiment and you will have a great snack for the winter.