Pickled young garlic recipe in Georgian arrows. Pickled garlic recipe in Georgian: photo. How to pickle garlic for the winter without sterilization

Pickled garlic, prepared at home, is a rare appetizer for meat dishes, jellied meat, and borscht. The recipes I offer are quick and not complicated, they will take very little time. In combination with various herbs and spices, the taste of the vegetable will become softer, not as hot as fresh. In addition, you won't have bad breath, which is why many people refuse this healthy vegetable. If you want to eat garlic and not have to pay anything for it, make pickled garlic for the winter. The cloves will lose their “evil” aroma, but their beneficial properties will be completely preserved.

Garlic is prepared peeled, cloves and whole heads.

What can be added to the marinade:

Seasoning hops-suneli, sweet and bitter peppers of any kind, bay leaf, soy sauce, dill, currant leaves. Many people prefer the market version, with beets.

You can diversify each of the proposed recipes yourself with additives and get a different taste of the marinade.

How to quickly pickle garlic cloves

Here is a classic recipe for preparing a delicious preparation. To speed up marinating, disassemble the head into cloves.

For the marinade:

Water - a glass.
Salt - table salt, without a slide, spoon.
Sugar – 2 tablespoons.

Quick marinating recipe:

To quickly clean the head, scald it, then immediately pour cold water over it. After manipulation, it will not be difficult to disassemble into cloves.
Place the cloves tightly in the jar (I recommend taking small ones).
Cook the marinade: add spices for the marinade to boiling water, when it boils again and the salt and sugar dissolve, pour in the vinegar.
Immediately turn off the heat and pour the contents of the jars over the top.
Leave on the table, covered with a towel.
When the workpiece has cooled, move it to the cold (cover with a napkin, but it’s too early to close the lids, the garlic must ripen).
After a week, the cloves will be ready. Cover with nylon lids and leave in a cool place. I noticed that the longer it sits, the tastier the pickled garlic is.

Recipe for pickling cloves for the winter

Another quick recipe for pickling cloves. You will get delicious crispy garlic cloves.

Required:

Garlic – 500 gr.

For the marinade:

Water – 100 ml.
Vinegar – 100 ml.
Khmeli-suneli - 2 small spoons.
Bay leaf – 3 pcs.
Peppercorns – 4 pcs.
Salt – 10 gr.
Sugar – 30 gr.

Preparation:

Cook the marinade by adding spices from the list of ingredients. Cool.
Boil salted water in a separate saucepan and add the cloves.
After 3 minutes, catch and rinse with cold water.
Fill the jar with cloves and pour the cooled marinade over it.
Cover the jars with paper or a napkin. Wait 4 days, then start testing.

Pickled garlic with beets - a recipe like at the market

It’s incredibly difficult to pass by jars of garlic in pink beetroot marinade at the market. Why not find out the recipe and make a couple of jars for the winter at home? Hold, prepare and enjoy. Make it with whole heads, as they sell in the market.

Take:

Garlic - kilogram.
Large beets – 1-2 pcs.
Water – 2 glasses.
Table vinegar – 2 large spoons.
Salt – 2 large spoons.
Sugar - a spoon.
Dill umbrellas.

How to pickle garlic heads with beets:

I advise you to take small garlic heads, they will marinate faster. Place them in a saucepan, clearing the top of any unnecessary husks. Pour boiling water over it for 10 minutes.
After the specified time, drain the liquid and place from a colander into a pan. Cool the heads.
It’s more convenient to make homemade preparations in a saucepan, but you can also do it in jars or containers, preferably small ones, for a couple of servings.
Add dill to the garlic.
Peel and chop the beets into strips. Toss in the heads.
Prepare the marinade by boiling water and adding spices. Pour vinegar when the water is already boiling.
Cool the marinade and pour into a container. Close the lid and forget for 10-14 days. Train your will, although it is very difficult.
The marinade will begin to ferment; if there is a lot of foam, remove it. After the fermentation process is complete, you can taste the garlic. From the pan, if marinated in it, transfer the pickled garlic into jars. Find a cool place for storage.

To the garlic piggy bank:

Marinate whole heads in Georgian style

You will need:

Heads of garlic – 1 kg.
Salt – 4 tablespoons.
Granulated sugar - 5 tablespoons.
Tarragon.
Vinegar – 400 ml.
Water – 400 ml.

How to do:

Take young garlic, peel a little, but not completely, so that the cloves do not fall apart.
Scald, arrange and sprinkle generously with salt while they are hot. Don’t be afraid to over-salt, the vegetable doesn’t take on excess.
Place the cooled heads in a large jar in layers.
The first layer is the heads, then the tarragon. Fill the jar to the top.
Dilute the vinegar with cold water and pour into a container.
Cover the neck with gauze or a napkin. Leave to marinate for 1-2 weeks.

Korean pickled garlic

Another dish that you can’t pass by at the market is the Korean version of garlic appetizer. Ripe garlic is used for harvesting, but young garlic is preferable, as it has a less strong smell.

Tip: An elegant marinade will make a wonderful garlic-flavored sauce. It can be used separately from garlic, stored in a jar. It will be used as a salad dressing and with meat.

Garlic cloves, unpeeled – 1 kg.
Vinegar 9% - a cup (200-230 ml.).
Soy sauce – 4 cups (800 ml).
Seasoning for Korean carrots - optional.
Chili pepper, onion, carrot - also based on desire.

Step by step recipe:

Don't brush your teeth; you can do it before eating if you want.
Place in a jar and fill it with cold water. After 30 minutes, drain the water and measure the volume. Write it down so you don’t forget; we’ll need this number when we start seasoning the preserves with soy sauce.
After draining the liquid, pour in vinegar. If cloves remain on the surface, add water.
Cover with a napkin and place in a dark place for 7 days. Check periodically, if the vinegar level drops below the garlic level, add a little vinegar, or press down with pressure.
After a week, boil soy sauce for 10 minutes (remember, we measured the amount) with spices as desired.
At this stage, carrots, onions and hot peppers, cut into rings, are added to the pickled garlic.
Pour the hot sauce into a jar, filling it 1/3 full.
Cool the sauce, this will help the cloves come out crispy.
Drain the vinegar from the jar and add sauce instead.
Save the vinegar, I wrote above, it will be useful for dressing salads and cooking meat.
Close the jars with lids and refrigerate for 3 weeks. The garlic will be ready a little earlier, but it’s better to wait.

Attention! Garlic cooked in Korean can turn blue-green. Don't be alarmed, this is a natural process.

Video recipe for delicious homemade pickled garlic with beets

The recipe for preparing pickled garlic for the winter is so simple that even novice harvesters can do it. Have a delicious winter evening!

There are many ways to pickle garlic heads. Each recipe has its own nuances, but all cooking methods are not complicated. One way to marinate is as follows:

You need to pour boiling water over 1 kg of strong heads of garlic.
They are then cooled by placing them in a sieve and pouring cool water over them.
The husks are removed from the heads and the roots are cut off (to prevent the slices from separating, one layer of skin should be left on the heads).
Garlic is placed in jars. You need to add a little cloves and a few peas of black pepper to each jar.
The next step is preparing the marinade. It is made from 200 ml of water, 200 ml of 9% vinegar, 1-2 bay leaves, 50 g of sugar and 20 g of salt.
The liquid is poured into jars. It should completely cover the vegetables.
The containers with them are covered with gauze and sent to a warm place. The marinating process will be completed in 15-20 days.

Pickled garlic heads in a jar

It is better to store the finished product in a dark pantry at room temperature.

The following recipe suggests using beet juice in the preparation of pickled garlic, which gives the final product a beautiful color (Fig. 1):

The cleaned heads should be immersed in boiling water for a few minutes.
Then they are cooled.
Beets (1 kg) need to be grated, mixed with ½ liter of water and squeezed through a sieve or cheesecloth.
The marinade is prepared from 1 liter of water, sugar, vinegar, salt and beet juice.
All ingredients are placed in a jar. Sterilization duration is 5 minutes. After this, the jar is closed with an airtight lid.

Heads of pickled garlic

To prepare garlic according to the recipe you need to take:

100 g beet juice;
50 g sugar;
50 g salt;
100 ml vinegar.

The video presents another option for preparing garlic in beetroot marinade. There is no need to squeeze out the juice in this recipe. It is enough to put a few pieces of root vegetables in a jar.

Marinating with pre-soaking vegetables

You need to put a few black peppercorns and a little cloves in the jar.
The washed and peeled heads of garlic are placed tightly on top of the spices.
Boiling water is poured into the container.
The jar is closed with a lid.
After a day, you need to cook the marinade from 1 liter of water, 50 g of sugar, 50 g of salt and 15 ml of table vinegar.
The water from the jar should be drained and the marinade should be poured into it.
The jar is rolled up with a lid.

People in Transcaucasia love to pickle garlic heads. Residents of this region add various herbs to it. Georgian garlic is prepared with tarragon. To make a fragrant and tasty seasoning, you need to take:

1 kg garlic;
0.4 liters of vinegar (table or grape);
0.4 l of water;
50-60 g salt;
70-80 g sugar.

It is better to use young vegetables for pickling. All layers of husk need to be removed from the heads except the last one. It will maintain the integrity of the heads. Immediately after scalding, the vegetables are laid out on a tray and covered with salt.

Preparing garlic for pickling

When the garlic has cooled, you can put it in a jar. For this amount of product, a 3-liter container is required. When the first layer of vegetables is placed on its bottom, they will need to be covered with a layer of tarragon (the amount of herb depends only on taste preferences). Then a second layer of garlic and tarragon is placed, a third, etc.

Now sugar dissolves in water. After this, the solution is mixed with vinegar. The marinade is poured into a container, which is then closed with a lid. In 10-15 days the product will be completely ready.

Soy sauce will help give the taste of pickled garlic an oriental flavor. In preparing the seasoning that will be added to dishes in winter, the following is used:

800 ml soy sauce (it is quite salty, so no salt is needed in this recipe);
table vinegar (9%);
1 kg garlic.

Peels are removed from vegetables in the same way as in previous recipes. The cleaned heads are washed and dried. Then the vegetables are placed in a jar. After this, the garlic is poured with vinegar diluted with a small amount of water. The vinegar should completely cover the vegetables. The covered jar is left for a week in a place without access to light.

Preparing garlic for pickling

After its expiration, the heads soaked in vinegar are transferred to sterilized jars. Vegetables are poured with soy sauce, boiled after boiling for ¼ hour and cooled. Jars can be filled halfway with sauce. After rolling up the lids, the jars are placed in the cellar or refrigerator. After 20 days, the oriental seasoning will be ready to eat.

You can marinate garlic in soy sauce not only with whole heads, but also with individual cloves.

Pickling garlic without vinegar

For those who prefer to do without vinegar, the following recipe will help you pickle garlic:

Unpeeled garlic is placed in a stainless or enamel pan.
The dishes must be completely filled with water.
For three days, the water in the pan should be changed every 12 hours.
After this, the garlic heads are peeled and placed in jars.
Prepare the brine: dissolve 2 tablespoons in each liter of water. salt.
The brine is poured into jars.
You can add 1-2 pods of red hot pepper to each jar.
The ingredients should be completely saturated with brine (the process of releasing bubbles from them will be completed in about a week).
The liquid level in the containers will drop slightly, so you should add brine to them again.

The garlic will be ready in a month. Jars with it can be closed with plastic lids and placed in a cool place.

) I always prepared it young. One that has not yet become coarse. But I decided to try it with a ripe one. The taste is identical. The only difference is that the garlic is pickled peeled.

The recipe is very simple. Pickled garlic can be served as an appetizer, and can also be used to prepare various salads and vegetable skewers.

I usually prepare pickled garlic (recipe in Georgian) in small jars. It's comfortable. You can also marinate in a food container. But in this case, garlic will not be stored in the refrigerator for a long time - 1-1.5 months.

Georgian dishes are necessarily prepared with a wide range of spices, and a lot of different greens are also used. However, I only put parsley in jars. Choose garlic with large cloves.

Cooking steps:

Ingredients:

For 4 cans of 300 ml

Garlic (large heads) 10-12 pcs., water 1 l, vinegar 0.5 cups, sugar 2 tbsp. spoons, salt 1 tbsp. spoon, spices (indicated in the recipe) to taste, parsley to taste.

How to pickle garlic in Georgian style- proven recipes for simple and easy pickling of young heads of garlic for the winter. With this method of preparation, salted garlic can be stored in jars for at least 2-3 years, the main thing is that it is in its marinade.

How to pickle garlic in Georgian style

Method one is the simplest.

Preparation

Place young heads of garlic in a 3-liter jar, from which you first need to remove the excess skin and bring to the young cloves of garlic.

Fill the jar with cold tap water and fill it to the very edge. Then, for 3 days, morning and evening, pour out the water and refill. On the fourth day, drain the water, pour 100 grams of coarse regular table salt into the jar (extra only) and again fill the jar to the brim with cold water from the tap. Leave to stand for 1 hour. If the water level drops, top up to the brim. Cover with a plastic (polyethylene) lid. There should be so much water in the jar of garlic that when you close the lid, it will spill out a little.

That's it, the garlic is ready. It needs to be placed anywhere, just not in the sun. Somewhere by November, pickled garlic will be ready for use. And in December-January the garlic will already be quite well salted. And very tasty! Bon appetit!

Method two - in the marinade

Ingredients

young garlic - 1 kg,
water - 600 ml,
sugar - 4 tbsp,
coarse salt - 4 tbsp,
black pepper - 7 peas,
cloves - 10 pcs,
wine or table vinegar - 3 tbsp.

Preparation. Garlic can be salted whole or individual cloves, as you prefer.

Pour water into a saucepan, add salt, sugar, cloves, black pepper and put on fire. Bring to a boil and add vinegar.

Place the garlic in clean jars and pour in the marinade. Cover the jars with plastic lids and place in a cool, dark place, but not in the refrigerator. After two months, the salted, crispy garlic is ready to eat!

To make the pickled garlic red, you can add a little beetroot and a few chopped slices to the jar.

Every housewife strives to prepare not only appetizing, but healthy winter pickling. For example, garlic pickled in any way has a number of advantages over fresh vegetables. It has a milder taste, it does not have such bitterness, and most importantly, smell, which means the “aromatic” consequences of its use are not the same as after eating fresh - you can safely eat the snack and not worry about the freshness of your breath. Don't know how to pickle garlic? Everything is simple here! The main thing is to choose a suitable fruit, which should not be very young, but not very old either.

Pickled garlic is an original appetizer or an interesting product for preparing other dishes.

You can prepare it in different ways, the main thing is to choose a vegetable without any defects.

We calculate the ingredients for 2 kg of garlic:

280 ml vinegar;
hot pepper pod;
two spoons of granulated sugar;
horseradish root;
two carnations.

Cooking method:

Pour four glasses of filtered water into a container and set it to boil. Then add vinegar and add prepared seasonings.
Boil the marinade for several minutes and cool to 40 ºС.
Peel the garlic, distribute it among containers, fill it with brine and roll it up.
During the pickling process, the garlic will change its color to green. Don't be alarmed, this is a normal process.

You can eat a delicious snack after a month.

Winter preparation recipe

They marinate the spicy vegetable with aromatic herbs and serve it with dishes of any meat and fish, and even just with cheese.

To complete the recipe you will need a kilo of garlic and four 350 ml glass jars.

Ingredients:

500 ml olive oil;
four pods of hot pepper;
three tablespoons of herbal mix (you can take Provençal);
180 ml vinegar;
8 bay leaves.

Algorithm of actions:

Peel the heads of garlic and divide them into cloves. The jars need to be sterilized and a bay leaf and a burning pod should be placed in each. Then fill them tightly with garlic cloves.
Now pour boiling water over them and after ten minutes drain the water. Instead, pour 45 ml of vinegar.
Pour 350 ml of water, oil into the pan, add herbs, two tablespoons of sweetener and the same amount of salt. From the moment of boiling, let the brine stand for a couple of minutes and immediately pour the contents of the jars with it.
We tighten the containers and after cooling, store the preservation in a cool room. In three weeks the snack will be ready.

Whole heads

All fans of such a spicy vegetable will definitely like our next recipe. Pickled garlic is not only appetizing, but also does not spoil the freshness of your breath, unlike fresh one. We marinate the garlic heads, and the calculation of spices is based on one kilogram of the vegetable.

Ingredients:

420 ml each of bite and water;
half a cup of regular sweetener;
two buds of cloves;
ten peas of aromatic pepper;
two bay leaves.

Cooking method:

Place dry buds, whole spiced peas and fragrant leaves into a glass container.
Then we pass the plant heads through boiling water and also distribute them into containers.
Now prepare the brine. For this purpose, pour water and vinegar into a small bowl, let the mixture simmer for five minutes along with the sweetener and a spoonful of regular fine salt.
Distribute the liquid among the containers, twist them well, wrap them up and let them cool. https://www.youtube.com/watch?v=nYTm6dNFFeQ

Instant pickled garlic

If you can’t wait to taste a delicious snack almost tomorrow, then the following recipe is definitely for you. Just three days - and you will be able to enjoy the taste of your favorite delicacy. One 350 ml jar requires half a kilogram of garlic.

Ingredients:

100 ml vinegar;
a pinch of cinnamon and rosemary;
Bay leaf;
half hot pepper.

Ingredients:

Divide the garlic into cloves, place it in any container, pour boiling water and leave for a few minutes. Then we take it out, rinse it with cool water and put it in a jar together with chopped hot pepper.
Pour half a cup of water into a saucepan, add a spoonful of sugar and half a spoonful of salt, as well as other spices and seasonings.
As soon as the brine begins to boil, boil for a minute and pour it over the vegetables. We tighten the container and after cooling, put it in the cold for two to three days.

How to marinate in Ukrainian

Garlic is pickled not only in Ukraine, but also in other countries, but we want to offer a recipe specifically for Ukrainian cuisine. Garlic turns out to be piquant and spicy in taste; such an appetizer will always find a place on the holiday table. For the recipe, take five garlic heads and three small jars.

Ingredients:

red chili pod;
whole peppercorns, an umbrella of allspice dill, currant leaves;
two small spoons of regular fine salt and white sugar;
2 large spoons of vinegar.

Cooking method:

We peel the garlic. To prevent the cleaning process from taking a lot of time, the vegetable can be divided into slices, pour boiling water over them, and then give them time to cool. The film will be removed in one motion.
We fill the jar with garlic cloves, and put everything else there, with the exception of bulk ones.
Now the brine. Pour about a liter of water into a saucepan, add the bulk ingredients and as soon as their granules dissolve, pour the composition into jars. We wait ten minutes and return the liquid to the saucepan, but together with the specified amount of vinegar.
Pour the hot solution into the garlic and seal the containers. That's all. Ukrainian appetizer is ready.

Marinated with beets

Pickled garlic for the winter, cooked with some beets, not only tastes delicious, but also looks more attractive. For the recipe you need to take a kilo of vegetables and one beet. The latter can be cut into thin strips or simply grated.

Ingredients:

55 ml vinegar;
a couple of peppercorns;
laurel;
carnation.

Cooking method:

Soak the peeled garlic cloves in hot water for a couple of minutes and put them in a jar along with the chopped beets. Add laurel and other spices.
Pour a spoonful of salt and the same amount of sweetener into the water and heat for five minutes. Then pour vinegar and after a minute remove the solution. Water it over the garlic.
We cork the jar, wrap it up and wait for it to cool. https://www.youtube.com/watch?v=3XLczqDIEW8&t=4s

Pickled garlic cloves for the winter without sterilization

Spicy garlic can be obtained without sterilization. The appetizer is sweet and sour and moderately spicy. This savory vegetable can be served as a regular appetizer or used in preparing various dishes.

Ingredients:

650 g garlic;
tsp ginger;
two tsp. thyme (dried);
eight peppercorns;
two bunches of parsley;
four bay leaves;
two dill umbrellas;
six tablespoons of vinegar.

Cooking method:

Pour boiling water over the garlic cloves prepared for further procedures, dry them and put them in jars along with chopped parsley and dill umbrellas.
In two liters of water, stir four tablespoons of regular sugar and three tablespoons of salt. Add thyme, bay leaf, peppercorns. As soon as the brine boils, add vinegar and add ginger. Cook for a minute and pour the prepared solution over the garlic.
Screw the container tightly and cool under a warm blanket.

With chili pepper

Lovers of everything spicy and spicy will definitely love our recipe for pickled garlic with chili peppers. To prepare, take a jar and as much garlic as can fit in it.

Ingredients:

chili (to taste);
½ spoon of vinegar essence (70%);
sunflower oil.

Cooking method:

We peel the vegetable and place it in a clean, sterilized container.
For the marinade, take a liter of water, boil it along with vinegar and a spoonful of salt.
Pour the hot solution over the garlic, cover with a lid and leave for a week.
Then drain the brine, finely chop the chili and simmer it in hot oil for a minute.
We send the oil and pepper to the garlic, tighten the jar and as soon as the appetizer has cooled, put it in a cool place. We wait one week, after which you can open the blank and try. https://www.youtube.com/watch?v=jGREZyHfvRs

In onion skins

You can also pickle garlic in onion skins. The appetizer turns out both tasty and beautiful. For the recipe, take a kilogram of vegetables.

If you are against vinegar, then replace it with lemon juice.

Ingredients:

110 ml bite;
seven peppercorns;
eight bay leaves;
3 g cinnamon;
six onions;
a spoonful of salt and two spoons of sugar.

Cooking method:

Remove the skins from the onions, wash them and dry them. Divide the garlic into cloves and peel off the film.
We scald the garlic cloves with boiling water, rinse them and place them together with the onion skins in jars.
Pour a little more than a glass of water into the container, add sugar and salt. Cook until the loose granules are completely dissolved.
Then add vinegar and after a minute turn off the burner. Pour the hot solution onto the vegetable, tighten the container and leave the preparation for three weeks.

Recipe in Georgian

The recipe for pickled garlic in Georgian calls for the use of tarragon, which gives the appetizer a pleasant piquancy and sour taste. Also, for the marinade, it is permissible to replace part of the water with pomegranate juice, thanks to which the taste will become even more intense.

Ingredients:

kilo of garlic;
280 ml wine vinegar;
180 ml each of water and pomegranate juice;
tarragon, peppercorns and red pepper to taste.

You can marinate garlic not only with the addition of pomegranate juice, but also with grape juice. The taste of this preparation is sweeter.

Cooking method:

Place the vegetable cloves, tarragon and pepper in jars in layers.
To make the brine, combine water and juice. Boil the mixture and stir four tablespoons of salt in it. Then add vinegar.
Pour the prepared marinade into the garlic, tighten the container and leave it indoors for two months.

There are many other options for pickling garlic. Everyone chooses for themselves what kind of snack they want to get in the end - spicy, sour or sweeter. But do not forget that despite the delicious taste and undeniable benefits of such a vegetable, it can only be eaten in limited quantities.