How to cook pickled garlic for the winter with cloves: top 15 easiest and most delicious recipes

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

In the article we will share with you the most popular and delicious step-by-step recipes of pickled garlic for the winter with cloves and heads at home.

Recipes for pickling garlic with cloves and heads

There are many options for pickling, and each housewife has her own proven and favorite method. We present you the top 15 most popular recipes.

Read about the top 30 best varieties of garlic in this article.

1. Fast food option

Thanks to this recipe, garlic can be consumed as early as three days after preparation. The method does not require sterilization, which significantly speeds up the cooking process.

Ingredients:

• garlic - 1.2 kg;
• water - 250 ml;
• vinegar - 185 ml;
• salt - 25 g;
• sugar - 55 g;
• black pepper - 10 pcs.;
• cloves - 5 pcs.;
• bay leaf - 3 pcs.

Preparation:

Before cooking, the jars do not need to be sterilized; just wash them well. Peel the garlic, clove and fill the jars. For the marinade, boil water, add salt, sugar and all the spices.

Add vinegar quickly and remove from heat. Pour the brine over the garlic, twist the jars and store in a cold place for three days.

2. The classic recipe

Ingredients:

• garlic - 1 kg;
• water - 1 l;
• dill - 4 umbrellas;
• salt - 1.5 tbsp. l .;
• sugar - 1 tbsp. l .;
• vinegar - 100 ml;
• a small pod of hot pepper.

Preparation:

Bring a liter of water to a boil. Put umbrellas of dill, sugar, salt, pepper in it and leave to simmer for two minutes, then pour in the vinegar. Leave the resulting marinade to cool. Soak the garlic in boiling water (previously prepared).

Next, clean it, put it in pre-sterilized jars and fill it with cooled brine. Twist the banks. After a while, the vegetables will start to turn green, but don't be surprised - this is normal.

Reference. The blank will be ready for use a month after pickling.

3. Snack of pickled garlic with black (red) currants

Ingredients:

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

Preparation:

Place the prepared cloves in a deep container, fill it with water and leave for 24 hours. After a day, rinse the garlic and place in clean jars. For the marinade, chop the currants with a blender, add salt and vinegar, mix thoroughly.

Pour the resulting mixture into jars and leave to marinate for a day at room temperature. After that, roll up the cans.

You can try the snack after three days.

4. Marinated with beets

Ingredients:

• garlic - 1 kg;
• water - 1 l;
• vinegar - 100 ml;
• beets - 1 pc. (large);
• coarse salt - 2 tbsp. l .;
• sugar - 1 tbsp. l .;
• greens: dill, parsley, basil and horseradish;
• spices: cinnamon, bay leaf (3 pcs.), cloves (5 pcs.).

Preparation:

Put the water to boil, add sugar and salt. Purified vegetable put in boiling water for blanching. Place the herbs and garlic cloves tightly in the prepared jars. Grate the beets and squeeze the juice. Add the beet juice and vinegar to the marinade. Pour it into jars and roll it up.

Reference. After 25 days, you can try the snack.

5.Chilli

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 vegetable well. Boil water with salt and sugar. Then pour in the vinegar and simmer for a couple of minutes. Pour the pre-cooked boiling water over the garlic cloves and drain. Arrange them in jars, adding small chili peppers to each top, and then pour over everything with cooled marinade.

You can try the snack after two weeks.

6. Garlic in grape juice

Ingredients:

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

Preparation:

Peel the garlic heads, wash well and divide into cloves. Pour them with cold marinade (1 liter of water - 50 g of salt) and leave 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 leave for two weeks. After this time, drain the marinade into a separate container and place in a cool place for seven days. Pour the vegetable with white grape juice and leave again for a week. After that, drain the juice and cover with marinade.

Reference. After five to six days, the garlic in the grape juice will be ready.

7. In oil

Ingredients:

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

Preparation:

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 seven 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.

Leave to cool and refrigerate again for seven days. At the end of the marinating period in oil, the snack is ready to eat.

8. In onion skins

Ingredients:

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

Preparation:

Peel the bulbs, rinse and dry. Peel the garlic and divide into wedges. Boil water and add sugar, salt, cinnamon, bay leaf and pepper to it. Put the husk and vegetable inside sterilized jars, fill everything with marinade. Roll up the cans and put them in a cool, dark place.

Reference. You can eat such a snack in a week, and it will be stored for all winter.

9. In soy sauce

Ingredients:

• garlic - 1 kg;
• soy sauce - 1 l;
• vinegar - 1 glass.

Preparation:

Peel the vegetable and divide into cloves. Divide them into jars and add vinegar diluted with water. Put the jars in the refrigerator for seven days. Transfer the garlic to clean jars after a week.

Boil the soy sauce for ten minutes, cool and pour the vegetables to the middle of the jar. Roll up the canning and place in a cool place. You can try the snack after three weeks.

10. Pickled garlic with black pepper and cloves

Ingredients:

• water - 1 l;
• garlic - 800 g;
• salt - 50 g;
• sugar - 50 g;
• vinegar - 1 tbsp. l .;
• peppercorns - 10 pcs.;
• cloves - 1 pc.

Preparation:

Rinse the vegetable well and peel. Put the spices on the bottom of the pre-prepared jars, put the garlic tightly. Pour boiling water over, cover and leave for a day.

After a day, drain the water and pour the marinade into the jars (dissolve sugar, salt and vinegar in boiling water), then roll them up.

You can try conservation in two weeks.

11. Pickled garlic in apple cider vinegar for the winter

Ingredients:

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

Preparation:

Mix 1.5 liters of water with 0.5 liters of apple cider vinegar and pour this liquid over thoroughly washed vegetables. Transfer the container with garlic to a cold place and leave for 40 days. After this time, drain the liquid, and rinse the vegetables under running water.

Pour the washed garlic with cold water and leave for three hours. For the marinade, boil 0.5 liters of water with sugar and salt, then pour in apple cider vinegar and let cool. Put the vegetables in a pre-sterilized jar and cover with marinade.

Close the lid and leave in a cool place for two weeks.

12. Garlic marinated with hot pepper and wine

Ingredients:

• sugar - 3 tbsp. l .;
• white wine - 0.5 l;
• white peppercorns - 1 tbsp. l .;
• wine vinegar - 0.5 l;
• garlic - 1 kg;
• chili - 2 pods;
• bay leaf - 2 pcs.;
• olive oil.

Preparation:

Bring all ingredients except oil to a boil. Simmer for three minutes. Reduce heat and simmer for another five minutes. IN banks lay the pre-prepared vegetable, pour the marinade, pour olive oil on top.

Place in a cold place for five days.

13. Garlic marinated from bay leaves

Ingredients:

• garlic - 1 kg;
• wine vinegar - 0.3 l;
• black pepper - 5 peas;
• bay leaf - 5 pcs.

Preparation:

Pour the peeled garlic cloves with hot water and stand for a day. Then drain the water and place them in jars. Prepare the marinade with the indicated ingredients, boil it and pour it all the way into the jars of garlic. After that roll them up and let cool.

Reference. After a week, the product will be ready for use.

14. No vinegar

Ingredients:

• garlic - cloves of eight heads;
• honey - 4 tbsp. l .;
• lemon juice - 140 ml;
• sour cream - 1 tbsp. l .;
• salt;
• spice.

Preparation:

Peel the garlic thoroughly. Mix honey, sour cream and lemon juice and add spices. Transfer the resulting mass to a container, add the cloves of garlic and set to boil. Pour the vegetables together with the marinade into jars and roll up. Place the cooled jars in a cool place.

You can try this appetizer in two days.

15. In Georgian

Ingredients:

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

Preparation:

Start by pouring boiling water over the heads of the garlic, place on a salted surface and sprinkle generously with salt. Once the heads have cooled, place them in the 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.

Cover them with a napkin and refrigerate for five days. After a while, close the jars with lids and store in a cool place.

Tips & Tricks

Finding good and fresh garlic in stores in winter is not an easy task. That is why many housewives pickle it. Each has a favorite preservation recipe, its own tricks and secrets. Here are some of them:

• only fresh and firm vegetables are chosen for pickling - it is better if it is grown in the garden;
• large heads can be divided and peeled from the cloves for quick cooking;
• for the marinade, put the garlic in boiling water for 30 seconds, and then transfer to cold;
• you need to choose a ripe vegetable so that during cooking it does not change its color;
• use only undamaged heads;
• sterilize cans with high quality;
• Soak the unpeeled garlic in water for several hours so that the husk can be easily removed;
• do not take large cans;
• so that the vegetable turns pink when preserved, beets are used in cooking.

Conclusion

There are many different options for blanks for the winter.Some housewives adhere to classic recipes, others try to surprise the family and guests with unusual snacks as much as possible.

Pickled garlic is a popular dish. In the article, we talked about how delicious and easy to pickle this vegetable for the winter. The recipes listed here will diversify your diet, and due to the beneficial properties of garlic, they will help you stay healthy throughout the winter season.