3 Pickled Garlic Recipes

3 Pickled Garlic Recipes

Classic recipe

Ingredients for pickling garlicThere are many recipes that can give garlic unusual taste, not peculiar to him. One of them is a method of preparation, which was used by our grandmothers - it remains popular until now.

The initial stage of conservation is the preparation of ingredients - pickled garlic, in addition to the main component, requires the use of salt, pepper, sugar, vinegar and a small bay leaf.

An important note is the need to implement this procedure until July 20 - later the teeth become very hard and lose their original taste.

Garlic peelingDug up from the garden bed, or natural garlic bought on the market, must be cleaned by removing the dirty peel, however, without exposing it completely. Roots and remnants of greens should be completely cut off, leaving small heads. Pickled garlic can be prepared using them entirely, but the capacity of the jar will be much smaller.

Wash the resulting blanks and separate the teeth, without using sharp tools that can damage the top layer. Rinse the garlic again and place on a large towel, leaving to dry in the sun for 2-3 hours. Do not allow the cloves to dry out - they should be completely dry, but not wilted.

Garlic in a canPut the prepared garlic in a clean washed liter jars - you can not sterilize, since the substances secreted by the plant have a detrimental effect on the majority of harmful microorganisms. In each jar, put a few peas of black pepper and 1-2 bay leaves.

Fill with boiling water and allow to stand for about 15 minutes so that the future pickled garlic softens completely and its skin is fit for human consumption. Drain the broth, and allow the banks to cool for about 15 minutes. Type a pot of clean water - it is better to use filtered, add 30 grams of salt and 50 grams of sugar to each one-liter jar used. Put on the fire and boil. After that, pour in the marinade about 50-70 ml of vinegar per jar and pour the resulting pickled garlic to the top.

It is better to turn the cans and cover them for an hour, setting them in a dark place. Store the resulting product should be in a cool place - on the loggia, balcony, in the pantry. The minimum term for keeping the preservation is 2 months, but the best option is to open in October or November.

Make a variety

The original modification of the recipe will be the use of beets, giving the snack an unusual color, taste and aroma. The method of preparation differs dramatically, which is noticeable from the initial stage.

Garlic clovesPeeled fresh garlic must be blanched to remove the top cover, which prevents the penetration of beet juice. After blanching, the teeth should immediately be thrown into cold water so that they acquire the desired hardness, without which the appetizer will be too soft.

After that, the garlic is laid out on a towel, and, as in the last recipe, dried by sunlight.

Peeled beetsBeets are peeled - it is necessary to completely remove the dense top layer, which prevents the outflow of juice. Next, the root is cut in small pieces - about 1.5-2 centimeters tall and 10 centimeters long.

Put the pot on the fire with the required volume of water, bring to a boil. On a liter jar, throw 25 grams of sugar, 25 grams of salt and cook until the crystals completely dissolve.After that, turn off the heat and pour in about 70-75 ml of vinegar and thoroughly mix the finished filling.

If the appetizer will be consumed in a few days, the banks do not need to be sterilized, otherwise immerse in boiling water for 5-7 minutes.

Beetroot garlicPour garlic inside, put 5-7 black peppercorns, a tablespoon of coriander, place beets and pour the marinade. Banks should be filled with two-thirds of solid material - a larger filling will interfere with the normal process of exchanging plants with juices. Ready pickled garlic can be opened after 5 days.

If the banks are well sterilized, it can stand in a dark, cool place for about 6-10 months. Instead of beets, you can also use vegetables that will not create color, but will bring an original touch to the taste:

  • yellow pepper;
  • squash;
  • a tomato.

Use greens

Most popular recipes suggest the use of the underground part of garlic, which is the most bitter. However, it is necessary to remember that the green of the plant is also quite tasty, resembling the taste of ramson.

Her cooking does not require much effort, allowing you to get a great tasty dish, used as a snack.

In addition, you can combine recipes by simultaneously preserving both parts of garlic, which differ in different tastes and characteristics.

Garlic greensThe most delicious for pickled garlic are pods that appear in the middle of summer. If necessary, you can prune them, leaving the plant intact - it calmly experiences the loss of the upper part of the stem, without dying and without reducing its endurance. Green pods of garlic are cleaned from solid fibers located on the surface, as well as cut a box with seeds. It is better to rinse the prepared blanks thoroughly to prevent dirt or pollen from entering the conservation.

Take a large pot and fold the pods into it, which should float freely in water. Boil them for about 10-15 minutes and drain the water - no need to dry the green mass. Next, in a small saucepan, cook the marinade - bring to the boil the required volume of water and prepare the ingredients that will need to be added immediately after reaching this state.

For every liter of liquid 200 ml of sunflower oil, 250 grams of sugar, 2 tablespoons of salt are used. After dissolving, turn off the heat and pour in 250 ml of vinegar.

Banks with brown garlic podsAs in the previous version, pickled garlic can be placed both in sterilized and simply cleaned jars. In each of them pre-lay one bay leaf, 15 black peppercorns and other spices to your taste. Fill containers with boiled pods for about 4/5 and pour marinade. About a week later, the treat can be opened and served.

As can be seen from the recipe, it turns out quite spicy, so it is recommended to serve it as an extra snack, or if everyone has already tried it and has nothing against green pickled garlic.

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  • 3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes

    3 Pickled Garlic Recipes