7 recipes for crispy pickled garlic

1. Pickled garlic with hops-suneli

Ingredients

500 g of garlic;
10 g salt;
30 g sugar;
4–5 black peppercorns;
2-3 bay leaves;
2 teaspoons of hops-suneli;
100 ml of water;
100 ml vinegar 9%.

Preparation

Peel the garlic, boil in boiling water for 2-3 minutes and rinse under cold running water. Transfer to a jar.

Put salt, sugar, peppercorns, lavrushka and hops-suneli into a saucepan. Pour in 100 ml of water and vinegar. Bring to a boil and cool.

Add the marinade to the garlic jar. Cover with paper and tie with tape or elastic to secure it in place. Leave at room temperature for 4 days. Store the finished snack in the refrigerator.

2. Pickled garlic with cloves

Ingredients

350 g of garlic;
250 ml of water;
½ tablespoon of salt;
1 tablespoon sugar
1 dill umbrella;
1 carnation bud;
1 bay leaf;
8-10 peas of a mixture of peppers;
35 ml vinegar 9%;
1 tablespoon beet juice - optional.

Preparation

Peel, rinse and dry the garlic. Transfer to a jar.

In a saucepan, boil water with salt, sugar, dill, cloves, laurel and peppercorns. When the brine boils, add the vinegar.

Pour the marinade into a jar of garlic. If you want the appetizer to be pink, add beet juice. Close the lid. Store in the refrigerator after cooling.

After two weeks, the dish can be tasted.

3. Pickled garlic with soy sauce

Ingredients

450 g of garlic;
240 ml soy sauce;
80 ml rice or white wine vinegar;
65 g sugar.

Preparation

Peel the garlic and place in a jar.

In a saucepan, combine the soy sauce, vinegar and sugar. Bring to a boil. After 10 minutes, remove from heat and cool to room temperature.

Pour the marinade over the garlic so that the cloves are completely covered. Close the lid tightly and store at room temperature for three weeks. Keep the finished snack in the refrigerator after you open the lid for the first time.

4. Pickled garlic with dill for the winter

Ingredients

1,800-2,000 g of young garlic;
1 sprig of dill;
3-5 peas of hot pepper;
1 liter of water;
50 g of salt;
50 g sugar;
100 ml vinegar 9%.

Preparation

Peel the garlic from the top of the husk and remove the roots. Do not divide into cloves.

In a saucepan, boil water over medium heat and boil the heads of garlic for 4-5 minutes. Drain the liquid and place the vegetables in a jar. Add dill and peppercorns.

For the marinade, boil 1 L of water with salt and sugar over medium heat. Remove from heat and add vinegar. Pour into a jar of garlic. Roll up the lid.

5. Pickled garlic with herbs and hot peppers for the winter

Ingredients

500 g of garlic;
1 pod of hot pepper;
1 dill umbrella;
2-3 sprigs of parsley;
1-2 sprigs of thyme;
3 currant leaves;
1,000–1,200 ml of boiling water;
5 allspice peas;
10 hot peppercorns;
1 carnation bud;
2-3 bay leaves;
1 tablespoon salt
1 tablespoon sugar
3 tablespoons vinegar 9%.

Preparation

Peel the garlic, rinse under running water. Cut the pepper pod into rings, do not remove the grains. Put in a jar along with herbs and currant leaves. Pour boiling water over, cover and leave for 6-8 minutes.

Drain the liquid into a saucepan and add the peppercorns, cloves, and laurel. Bring to a boil over medium heat and add salt and sugar. After 2-3 minutes, add vinegar and remove from heat. Pour the marinade into a jar and roll up the lid.

6. Pickled garlic in oil for the winter

Ingredients

200 g of garlic;
2 bay leaves;
250 ml of water;
125 ml apple cider vinegar;
35 g salt;
40 g sugar;
2-3 sprigs of thyme;
200 ml of olive oil.

Preparation

Peel the garlic. Rinse the bay leaf in boiling water and dry.

In a saucepan, combine the vinegar and water and bring to a boil. Remove from heat, add salt and sugar and stir until they are completely dissolved.

Bring the marinade to a boil again over medium heat. Add garlic and cook for 30–45 seconds. Transfer the cloves to a plate and dry, then transfer to a jar. Toss in the bay leaves with thyme and cover with oil. Screw on the lid.

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7. Pickled garlic in beet juice for the winter

Ingredients

500 g of garlic;
4 medium beets;
20 g salt;
50 g sugar;
5 carnation buds;
½ teaspoon cinnamon
½ teaspoon dried dill;
500 ml of water;
50 ml vinegar.

Preparation

Peel the garlic and put it in a pot of hot water for 2-3 minutes. After that, transfer to ice, and after 30-50 seconds, scatter over the jars.

Peel the beets, leave in cold water for 30 minutes, and then grind with a blender or pass through a meat grinder. Wrap the resulting gruel in cheesecloth and squeeze out the juice.

Add salt and sugar, cloves, cinnamon and dill to the beetroot juice. Bring to a boil over low heat, add water after 5-6 minutes. After boiling again, remove from heat and add vinegar.

Pour the marinade over the garlic and roll up the lid.