Garlic has a huge amount of useful substances, but, unfortunately, not all of its lovers can afford to enjoy this vegetable every day, since garlic has a pronounced taste, which is almost impossible to get rid of for several hours.
Garlic scares away not only diseases, but also people around you. Therefore, if you are sure that after consuming it you will not need to communicate with a large number of people, then you can pamper yourself with a clove of fresh, hot garlic, otherwise, it is better to postpone this pleasure for an evening or a weekend.
But if you subject the garlic to heat treatment, then the essential oils, emitting terrible odors, evaporate and you can consume garlic as much as you like.
Pickled garlic is also a way out, for those who like to eat garlic during the day. Although it loses a number of its beneficial properties, it nevertheless retains its original taste. Moreover, the taste of pickled garlic can be enjoyed all year round, as it does not wither or dry out, unlike a fresh product.
Pickled Garlic
Ingredients:
- Garlic – 1 kg.
- Peppercorns – 10 pcs.
- Bay leaf – 3 pcs.
- Carnation – 5 stars
- Cinnamon stick
- Water – 600 ml.
- Sugar – 85 gr.
- Salt – 35 gr.
- Vinegar – 25 ml.
Peel the garlic. Prepare cans for canning, they need to be washed, dried and put on the bottom of the spices, break a cinnamon stick into several parts and put in each jar.
Prepare the marinade. To do this, boil water with salt and sugar. After the water has boiled, add vinegar to it.
Put the jars in a container in which sterilization will take place. Fill them with water up to the neck. We put on gas and sterilize for 10 minutes, from the moment the water boiled, covering it with lids.
After this time, close the jars with hermetic lids. Turn them upside down and leave to cool. After that, you need to store them in a cool place.
At any time, by opening a jar of garlic, you can enjoy the aroma and taste of strong garlic, without fear of breath.
Red pickled garlic
The red color of pickled garlic comes from beet juice.
Ingredients:
- Garlic – 7 heads
- Beets – 300 gr.
- Water – 450 gr.
- Salt – 40 gr.
- Sugar – 40 gr.
- Vinegar – 50 ml.
Peel and grate the beets, squeeze through cheesecloth, the resulting juice will be one of the components of the marinade. We clean the garlic. Sterilize the jar in which the garlic will be pickled and put the garlic cloves in it. Mix water, beet juice, salt, sugar and vinegar, heat and bring to a boil.
Pour the marinade over the garlic in a jar. Close with a sealed lid, turn over and let cool. After that, we put the jar in the refrigerator. It takes a couple of days for the garlic to pickle, but it gets the best consistency in a week.
Pickled garlic shoots
You can pickle not only the garlic itself, but also its young shoots, which are called wild garlic.
Ingredients:
- Cherry – 2 kg.
- Water – 1 l.
- Vegetable oil – 200 gr.
- Sugar – 250 gr.
- Vinegar – 250 gr.
- Salt – 2 tbsp l.
- Peppercorns – 10 pcs.
Wash the ramsons and put them in sterile jars. Mix water, salt, pepper, vinegar, bring to a boil and pour into jars. Close with sealed lids. After the jars have cooled, put them in the refrigerator.
Pickled wild garlic is ready in a week.
Spicy pickled heads of garlic
To prepare this recipe, you do not need to divide the garlic into cloves, we will marinate whole heads in a half-liter jar.
Ingredients:
- Garlic – 4-5 heads
- Salt – 1 tsp.
- Sugar – 1 tsp.
- Citric acid – 1 tsp
- Bay leaf – to taste
- Coriander to taste
- Peppercorns – 10 pcs.
- Carnation – 2-3 inflorescences
- Dill seeds – to taste
- Aspirin – 1 tablet
Rinse the garlic heads thoroughly and place in a jar. Pour boiling water over them, repeat this procedure 2 times.
After that, put all the spices and aspirin to the garlic, pour boiling water for the last time and close the airtight lid.
Young pickled garlic
Ingredients:
- Garlic – 5 heads
- Water – 1 l.
- Salt – 50 gr.
- Sugar – 50 gr.
- Vinegar – 100 gr.
- Peppercorns – 10 pcs.
- Bay leaf – to taste
Peel the young garlic, put it in a sterilized jar. Pour boiling water over and leave to cool.
At this time, we prepare the marinade, for this we mix water, salt, sugar, pepper, bay leaf. Bring to a boil and simmer for 2 minutes. Remove the marinade from heat and add vinegar to it.
Fill the jar with marinade, almost reaching the top. We put the jar in a container for sterilization and cover with a lid. Sterilize for 5 minutes. We roll up the jar with a lid, turn it over and let it cool. We store the jar in the refrigerator.
Pickled garlic is a tasty and healthy snack, recipes for which you can find on our website.