3 recipes for marinated butter with garlic

Pickled garlic, unlike fresh garlic, has a softer, more pleasant taste. This is a great appetizer for a holiday table or for friendly gatherings.

Recently, we have already reviewed recipes for preparing various dishes from garlic arrows. And they even made a preparation out of them for the winter, which will definitely help us out during the cold season. After all, this vegetable is very healthy and we stock up on it in full.

Eating fresh garlic is not as pleasant as a pickled clove. In addition, you can use it in other dishes where this vegetable is included in the composition.

Today I have prepared the most interesting, varied recipes for you. Take note of them and use them for your health!

Pickled garlic for the winter - a simple recipe at home

Very tasty, aromatic, crispy garlic is obtained according to this recipe. It's very easy and quick to prepare. Even if this is your first time encountering any conservation, you can still handle it. After all, it’s not difficult at all.

And in winter, such a preparation will delight you and help you out when you need to add a couple of slices of this aromatic vegetable to your salad.

Required ingredients:

For 2 half-liter jars:

  • Peeled cloves – 600-700 gr.

In each jar:

  • Allspice – 8-9 peas
  • Bay leaf – 1 leaf
  • Black pepper – 5-7 peas
  • Thyme - sprig (optional)

For the marinade:

  • Clean water - half a liter
  • Coarse salt, without additives – 1 tbsp. with a mound
  • Vinegar 9% – 100 ml.
  • Granulated sugar – 1.5 tbsp. with a mound

Step-by-step cooking process:

Step 1. Rinse the garlic thoroughly, disassemble into slices and peel off the husks. If he is young, this will not be difficult to do. After all, the peel is still soft, not dry. And if the harvest has been harvested for a long time, you will have to tinker with cleaning.

Divide the head into slices, put it in a bowl and pour boiling water over it. After a minute, drain the water. After this, it is very easy to clean it, because the husk gets wet.

And I have another little life hack!

You can do a so-called “jar earthquake.” We put all the cloves in a regular dry jar, close the lid and shake vigorously so that they hit the glass as hard as possible. Some of the skin will peel off during the shaking process. We simply remove the rest with a knife.

Step 2. Prepare glass containers. I do not recommend rolling this vegetable in large jars. Half a liter will be enough. After all, once opened, the product cannot be stored for a long time.

So, wash the containers in a soda solution, rinse and sterilize. The most convenient way to do this is in the microwave. Just pour some water into clean containers and place in the microwave. Warm up on high power for exactly 5 minutes.

Just do this in advance so that the dishes have time to cool. After all, if you put cool foods into hot glass, it will crack.

Step 3. In each jar we put bay leaves, black and allspice peas, and a sprig of thyme (if you have one on hand).

Step 4. Boil water for the marinade in a saucepan. For two half-liter jars, 500 ml will be enough. liquids. Add salt, granulated sugar and vinegar here. Mix well.

Transfer the garlic and put it on the stove. From the moment of boiling, cook for 2 minutes, no more.

If you cook it longer, it will become soft and will not be crunchy.

So time yourself or set a timer.

Step 5. Immediately after this, place the slices along with the brine into jars. There is no need to place them too tightly, let them float here quite freely.

Source -

Step 6. To make the workpiece last longer, it needs to be additionally sterilized. Place a kitchen napkin (not paper) in a wide saucepan. We place glass containers here, cover each with a lid, but do not screw tightly yet.

To increase the sterilization temperature, add 2 tbsp to the pan. salt, and only then put the jars.

Add water approximately up to the shoulders of the containers. Place the pan on the stove. Immediately after boiling, time it for 10 minutes.

Step 7. After sterilization, carefully remove the jars using special tongs or potholders. Screw the lids on tightly. Place bottom up, cover with a towel until completely cool.

This delicacy can be stored at room temperature for up to 1 year. It is better to keep it in a dark place so that the slices do not acquire a bluish color.

How to preserve and store peeled garlic?

You will learn a great way to preserve peeled garlic without worrying about its safety in the future.

  • Vegetable oil
  • Glass jars
  • dark place

Many people believe that peeled garlic cannot be stored and that it quickly deteriorates or dries out. However, there are many ways that allow you to store peeled garlic without worrying about its safety. It is worth noting that such methods do not require special equipment, containers or premises. Everything is very simple. And how to store peeled garlic.

The first method involves storing peeled garlic in vegetable oil. For this, almost any oil is used - flaxseed, olive, sunflower. The jars are thoroughly washed and dried, and the garlic is peeled. Then the garlic is packed tightly into jars and filled with oil.

This garlic is very convenient when cooking when you don’t have time to peel it. And the oil will also be used, soaked in the garlic aroma, it will have a great taste and smell. This oil is very convenient to complement salads and other various dishes. In addition to the heads, you can store pre-peeled garlic cloves.

To do this, first the garlic is peeled, the cloves are placed in a clean jar and filled with vegetable oil. Garlic, which is stored in this way, is very convenient to use when there is no time to peel it. In addition, the oil remaining after storage is also suitable for adding to food (for example, for salads).

It acquires a rich garlic aroma. Now you know how to preserve peeled garlic for a long time. This does not require a lot of time, special products and great physical effort. In addition, such garlic will always be an excellent snack and an excellent seasoning for various dishes.

Interesting: How long can baby formula be stored in a bottle at room temperature?


The first method involves storing peeled garlic in vegetable oil. For this, almost any oil is used - flaxseed, olive, sunflower. The jars are thoroughly washed and dried, and the garlic is peeled. Then the garlic is packed tightly into jars and filled with oil.

How to pickle garlic cloves in vinegar without sterilization

Having spent very little time, effort and money, you will stock up on a wonderful appetizer in the form of pickled garlic cloves. Even a salad with such an ingredient will be even more piquant and aromatic than with a fresh vegetable.

It contains only what is found in almost every kitchen. I hope you enjoy this recipe too!

What we need:

For one half-liter jar

  • 350 gr. peeled cloves
  • 250 ml. clean water
  • 1 tbsp. granulated sugar
  • 5 tbsp. salt
  • Black peppercorns – 5 pcs.
  • Cloves – 1 pc.
  • Lavrushka – 1 pc.
  • Mixture of dried bell peppers (optional) - pinch
  • 1 dill umbrella
  • 9% vinegar – 35 ml. (about 3 partial tbsp.)

Let's start cooking:

We need to peel the garlic. About 350 grams of these cloves fit into one half-liter jar. Small or large – it doesn’t matter. The main thing is that the vegetable is not spoiled or limp. Ideally use young.

But if the harvest has been lying around for a long time, it is more difficult to clean it than fresh. In this case, I simply pour boiling water over it for a minute, then drain the liquid and easily peel off the husk.

We sterilize jars in any way convenient for you. In the microwave, over steam or in the oven. Place the lids in a deep bowl and pour boiling water over them. Let it warm up like this for 5 minutes.

There is no point in canning in large jars. After all, you can’t use a lot of this snack at a time, and after opening it’s not worth storing for a long time.

Let's start preparing the marinade.

Pour half a liter of clean water into a saucepan or small saucepan (this is if you are preparing 1 jar of the product). We send salt, granulated sugar and all other spices there. If you don't have a dill umbrella, you can replace it with seeds (they are sold in pharmacies).

This recipe also uses a bit of a mixture of dried peppers - they add a spicy aroma. But if you don't add them, that's okay.

We put it on fire. Stir until all the salt and sugar crystals dissolve. When the liquid comes to a full boil, add vinegar and turn off the heat under the saucepan.

While the brine was cooking, we had already filled the jar with garlic cloves. Immediately after removing the marinade from the stove, carefully pour it here so that the glass does not burst. The liquid should completely cover all the cloves, reaching to the very edges.

Source -

Screw the lid on tightly. Turn over and cover with a towel or blanket. In this state, let the contents of the jar cool to room temperature. The next day you can transfer it to a permanent storage location.

Pickled garlic - quick recipe in jars

The snack according to this recipe can be eaten within 3 days after preparation. Unlike fresh garlic, this garlic has a more pleasant mild taste, but retains all its beneficial properties.

We will cook it in a jar. The process is very simple and fast. Even a beginner can do it!

What's included:

  • Half a kilo of peeled slices
  • 10-13 black peppercorns
  • 1 tsp coriander seeds
  • 100 ml. vinegar 6%
  • 100 ml. clean drinking water
  • 15 gr. salt
  • 30 gr. granulated sugar

Detailed description:

Divide the garlic into cloves and peel. Only after that do we weigh it. Transfer to a deep bowl.

Separately, boil water - not the same as according to the recipe, but just 1-2 liters of clean drinking liquid. Fill the slices with it completely, to the top. Cover the dish with a lid and leave to warm up for 2 minutes.

If you have ice, great! Pour it into a separate bowl. If you don't have it, prepare ice water. Throw in the garlic cloves here using a slotted spoon.

This procedure will eliminate the pungent odor and bitterness of the vegetable.

Let it sit in the ice bath for a while (literally 2-3 minutes). Let's take care of the brine ourselves.

Pour 100 ml into the pan. water and bring to a boil. Dissolve salt and granulated sugar in it until the crystals completely dissolve. Pour in 100 ml. vinegar. Then remove from heat.

Take a small glass jar, about half a liter. We wash it with baking soda, rinse and sterilize. When you plan to close only one jar, you can sterilize it in the microwave - it’s very convenient. Just pour some water into it, then put it in the oven for 5 minutes at maximum power.

Before immersing the garlic in a container, it needs to cool to a warm state. After all, glass can easily burst from such a temperature difference.

Place the prepared spices on the bottom. In this case, these are peppercorns and coriander. If you want, you can use bay leaf, dill seeds and those spices that you like best.

Fill the container with cloves. Pour in the prepared hot marinade – it should completely cover the vegetables.

Source -

Screw on the lid. Leave on the counter until the contents have cooled completely. After this, put it in the refrigerator for 3 days. Then you can use it for its intended purpose - as an appetizer, in soups, main courses or salads.

Harris's Garlic Chili Appetizer

This recipe for preserving garlic for the winter is based on the recipe for one of the most popular Arabic snacks, which is present on every table in the Arab world.

What will be needed:

  • garlic - 500 g;
  • chili pepper - 50 g;
  • coriander (seeds) - 2 g;
  • cumin (seeds) - 2 g;
  • cilantro - 50 g;
  • olive oil - 75 ml;
  • fresh lemon juice - 50 ml;
  • salt.

Read also: What grains are flour made from?

Let's prepare step by step:

  1. Throw cumin and coriander seeds into a dry, hot frying pan. Shaking constantly. Fry for half a minute.
  2. Cut the chili peppers in half. Remove seeds. Rinse.
  3. Process the garlic and remove the husks. Rinse.
  4. Rinse the cilantro thoroughly. Dry. Remove damaged branches. Chop coarsely.
  5. Combine garlic cloves, chili pepper, toasted cumin and coriander seeds. Add chopped cilantro. Place everything in a blender bowl. Punch into a uniform mass.
  6. Add lemon juice to the resulting mixture. Add salt. Mix thoroughly.
  7. Transfer the resulting Harissa into pre-sterilized glass jars. Pour olive oil on top.
  8. The product is stored in the refrigerator for a very long time.

Young garlic pickled whole heads

Pickling garlic is not the most popular preparation. But in vain! After all, having been in a pickling brine, a vegetable does not lose its beneficial properties, but only loses its bitterness and pungent taste. And the vinegar and spices included in the composition give the cloves a very piquant aroma.

Even novice preparers can cope with this recipe. It's very simple!


For a half-liter jar:

  • Garlic – 250-300 gr.
  • Granulated sugar – 25 gr.
  • Salt – 25 gr.
  • Allspice – 2 peas
  • 9% vinegar – 2 tsp. (or a quarter teaspoon of acetic acid)
  • Cloves – 2 buds

Cooking process:

For pickling, we need to take the heads of young vegetables, no more than 3 centimeters in diameter. In a word, choose those that are smaller. But if you only have large turnips, it is better to divide them into slices, but you do not need to completely clean them.

Large garlic can also be pickled whole. But for this you will need a larger jar.

So, we remove the top layer of husk from each head, but do not clean it completely. Cut off the bottom with the roots. If necessary, we also shorten the top, leaving literally 1 cm.

It is not necessary to sterilize glass containers first. The main thing is to rinse thoroughly. I do not recommend using detergents for these purposes! Take regular baking soda and some water. Scrub the inside walls with a clean kitchen sponge. And then the inside of the jar must be carefully rinsed.

After washing, turn the container upside down onto a dry towel so that all the water drains out. Place the prepared product in clean jars. In each we put a bay leaf, a couple of clove buds and 2 allspice peas.

Pour directly into 25 gram jars. salt and granulated sugar. Use coarse rock salt. It is better not to use iodized! If you don't have scales, then know:

  • 25 gr. salt – 1 level tablespoon (level)
  • 25 gr. sugar - 1 tablespoon with a small top

Accordingly, if you cook in liter jars, you will need twice as much food.

And you can always look at the tables of measures and weights of products in spoons and glasses. And even download them for yourself, so that you don’t have to look for information every time about how many grams of a particular product are in a tablespoon and a teaspoon.

Fill the contents of the jars with ordinary clean, unboiled water. Cover with lids and leave in the kitchen for 1 day.

During this time, the garlic will be well saturated with brine. Now pour the liquid into a separate pan. This can be done conveniently using a special lid attachment with holes.

Place on the stove and bring to a boil. In the meantime, sterilize the lids. You can simply pour boiling water over them or boil them. In both cases, the procedure takes 3-5 minutes.

Before pouring the hot marinade, pour the required amount of vinegar or vinegar essence into each jar. As soon as the brine boils, pour it back. The liquid should reach the edges of the container.

Source -

Screw on the lids. There is no need to turn them over or cover them. We simply leave it on the table until it cools completely, and then transfer it to any cool place - a cellar or basement.

This recipe will be ready in 2 months. This delicacy is served with meat dishes, used as an appetizer or as part of salads.


Experienced housewives share their secrets on how to pickle and salt garlic in the following videos:

Graduated from MGRI named after. Ordzhonikidze. My main specialty is a mining geophysicist, which means a person with an analytical mind and varied interests. I have my own house in the village (accordingly, I have experience in vegetable gardening, horticulture, mushroom growing, as well as fiddling with domestic animals and poultry). Freelancer, a perfectionist and a “borer” regarding his duties. Handmade lover, creator of exclusive jewelry made from stones and beads. A passionate admirer of the written word and a reverent observer of everything that lives and breathes.

Found a mistake? Select the text with the mouse and click:

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

A new product from American developers is the Tertill robot, which weeds weeds in the garden. The device was invented under the leadership of John Downes (creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving over uneven surfaces on wheels. At the same time, it cuts off all plants below 3 cm with the built-in trimmer.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

Read also Plantarium online plant identification

Garlic is a very popular vegetable among lovers of winter pickles. It is prepared in various forms, and in the cold season it is used for cooking or as an independent dish. The white, spicy vegetable is healthy, and if you preserve it correctly, most of the vitamins and microelements will remain. The spicy appetizer in brine can be purchased at any grocery store, but real housewives have always been able to pickle garlic at home.

In modern cuisine, there are many recipes for garlic preparations for the winter. The healthy vegetable is salted dry or filled with brine, pickled and prepared together with other vegetables from the garden. At the market and on home preserved shelves you can find garlic prepared:

  • whole heads;
  • cloves;
  • crushed.

Dry pickling or cold preparation of vegetables is considered classic. To store garlic in this form at home, you will need a minimum of ingredients. The housewife must stock up on the required amount of vegetables and salt. You will also need glass containers for storage.

It is important to remember that it is better to salt garlic in small jars up to 1 liter.

For 100 g of garlic, usually take 30 g of salt. The vegetable heads are processed in preparation for pickling. To do this, they are peeled and the roots are cut off, and then washed.

At the next stage, a thin layer of salt is poured onto the bottom of the glass container and the cleaned teeth are laid out in a dense row. After which the garlic is salted again. Laying continues in rows until the jar is completely filled. The last layer is also sprinkled with salt, and the container is closed with a lid. It is recommended to store this product in a cool place.

You can simply prepare dry-salted and grated garlic. For this you need 1 kg of vegetables and 300 g of salt. The garlic heads are peeled and washed. After which the teeth are ground in any convenient way. Fans of the classic recipe recommend doing this using a grater.

When the vegetable mush is ready, it is thoroughly mixed with salt and placed in jars. Store the workpiece in a cool, dark place.

Housewives often pickle healthy vegetables by cutting them into slices or pieces.

Pickled garlic gruel is often used to marinate lard for the winter without the use of salt.

Dry-harvested garlic is used as a seasoning, since it will be very salty and spicy if eaten raw on its own. To give guests the aroma of a fresh vegetable, it can be chopped and added to the dish immediately before serving.

The shelf life of garlic sprinkled with salt can be up to 2 years.

For fans of preparations in brine, there is also a suitable recipe. For this, the housewife will need the following ingredients:

The recipe involves salting the vegetable with whole heads, using 100 g of salt per 1 liter of water. After removing the top layer of husk from a vegetable that has not been disassembled into teeth, it must be placed in cold water for several days. Typically, the water treatment period is 48–72 hours, and the liquid in the container is changed 2 times a day.

After the required time has passed, the vegetable heads are removed, placed in glass jars and filled with prepared cold brine. To do this, you need to boil water and dissolve salt in it. Then let the liquid cool and then pour it over the garlic in the jars.

Vegetables from brine can be eaten on their own in winter, since they will give up some of their pungency to the liquid without losing their aroma and beneficial properties.

If you have red or black currants at your dacha, you can pickle the garlic in fruit juice. The preparation will require the following ingredients:

  • garlic;
  • currant juice or whole berries;
  • salt;
  • sugar;
  • water.

You can prepare vegetables in this way either with slightly peeled whole heads or with individual cloves. Preparations begin a day before the actual salting. Whole heads are peeled from the top layer of skin and the roots are trimmed. Then the vegetable is poured with water and left to “soak” for a day.

For 2 kg of garlic take 400 g of currants, 100 g of sugar and 70 g of salt. You will also need 700 ml of cold water.

If ready-made currant juice is available, it is boiled and salt and sugar are added to it. If there are whole berries, then they need to be washed, removing leaves and twigs, and filled with boiling water. Then add salt and sugar and let the liquid boil again.

The vegetable removed from the water is washed again with running water and placed in jars. Then it is filled with the prepared fruit liquid. Since the recipe requires placing pressure on the contents of the jars, it is best to use a large container.

It is recommended to store garlic in currant juice in a cool place.

If there are no currants, and the housewife wants to give the garlic pickle a beautiful red color, then you can use freshly squeezed beet juice for this. To prepare this recipe you will need:

The required number of vegetable heads, as in the previous recipe, is peeled from the outer skin and their roots are cut off. After which the garlic is filled with water and soaked for 24 hours.

For 2 kg of vegetables you will need 300 g of beet juice and 700 ml of water. You will also need 70 g of salt and 50 g of sugar.

The soaked garlic is washed and placed tightly in a prepared container. Sugar and salt dissolve in boiling water. When the liquid has cooled, beet juice is poured into it. After which the brine is poured into a container with garlic.

The workpiece is pressed down with pressure and put away in a cool place.

Housewives who want to diversify their garlic pickles and give the vegetable a new taste can use the recipe for cooking garlic in brine with dill.

The recipe uses cold, unboiled brine, which preserves the vitamins and other beneficial properties of garlic.

For the preparation you will need:

The prepared amount of garlic crop is cleared from the ground. The tails and roots are cut off from the heads. You should also remove the top layer of husk.

The heads are placed in jars and topped with washed dill. Next, the containers are filled with cold brine. To prepare the liquid for pickling, you need to dissolve 250 g of salt in 10 liters of cold water.

Filled glass containers are closed with ordinary plastic lids and put away for storage.

In this form, the vegetable is perfectly stored under normal conditions, outside the refrigerator or cellar.

In addition to pickling, vegetables can be pickled, and there are no limits to the culinary imagination. The recipe for pickled garlic in soy sauce is especially popular. For this you will need:

1 kg of peeled and washed cloves is poured into a clean jar and filled with 0.5 liters of vinegar. Garlic stays in this form for 7 days. It is advisable to place the jar in a cool, dark place.

After that, the vinegar-soaked vegetable is placed in treated jars, where it fills half the container. Next, 1 liter of soy sauce is boiled for 10 minutes and then poured into containers with teeth. The black liquid should fill the jar completely up to the neck.

The blanks are rolled up with sterilized iron lids and stored in a cool, dark place for storage. You can conduct the first tasting of the vegetable after 21 days.

Garlic is a universal vegetable, since any part of it can be used in winter preparations, from arrows to root-heads. Whatever cooking recipe the housewife chooses, when opening the jars in the cold season, she will enjoy the healthy and tasty product.

Appetizer of pickled garlic with beets for the winter

This preparation is perfect for dinner, because it is very tasty, aromatic and healthy! It will also protect against viruses and guard your immunity. I like that it is easy and simple to make and requires a minimum amount of ingredients. And pickling with beets allows you to get a very beautiful, pink color.

After watching this video, you will learn how to pickle garlic and beets at home. Go!

For the recipe you will need:

Garlic - 1 kg.

For the marinade:

Water - 1 l. Salt (coarse) - 1.5 tbsp. l. Sugar - 100 gr. Peppercorns - 3-4 pcs. Bay leaf - 1 pc. Vinegar (9%) - 3 tbsp. l. Beet juice

So how did you like it?

Recipe for Korean pickled garlic in soy sauce

Garlic according to this recipe can be eaten just like that. After all, there is no bitterness or sharp specific smell in it. Even if your vegetable has already sprouted, you can use it too.

We will marinate in soy sauce. It turns out to be a very tasty snack!

This is one of the most successful methods of processing. Try it, you won't regret it!

Recipe ingredients:

For a two-liter jar:

  • Garlic – 1 kg.
  • Salt – 50 gr.
  • Water – 1 liter.
  • Granulated sugar – 80 gr.
  • Soy sauce – 4 tbsp.
  • Acetic acid 70% - 1 tbsp.

Instead of acetic acid, you can take 9% vinegar - 7-8 tbsp.

Cooking steps:

There is no need to disassemble the heads into teeth. As I said, you can use more than just the young harvest. Even already sprouted slices will also be used.

We peel the top dry husk without completely exposing the cloves. That is, they should all remain on the base and not be completely cleaned. Cut off the bottom with the roots. If the top is too long, shorten it with a knife.

Place in a deep bowl. Fill with plain, clean, unboiled water.

As you can see, the vegetables are starting to float. Therefore, you need to drown them on top with a saucer so that the heads are completely immersed in water.

Leave it in this form for 8-12 hours. If you pour it in the morning, you can continue cooking in the evening. And if you soaked it in the evening, then start marinating the next day.

Now the husk is soaked. You can remove its remains from the common head. But we won’t peel the cloves themselves.

Prepare the brine. A liter of water fits into one filled jar with a capacity of 2 liters. Use clean drinking liquid, without chlorine or other impurities. Pour into the pan, add salt, granulated sugar, and add soy sauce. We put it on the stove.

Stirring until all the grains of sand dissolve, bring to a boil. As soon as the brine begins to fully boil, pour in vinegar or acetic acid (proportions in the list of ingredients). Remove from the stove.

We stuff the garlic quite tightly into the jar. But you shouldn’t overdo it so that the heads still remain intact.

Immediately after removing the marinade from the heat, pour it into jars. Do this not too quickly, so that the glass does not burst due to sudden overheating. The brine should reach almost to the edges of the container.

Source -

Close with a regular nylon lid. Leave it like this at room temperature until it cools. Then you can store it in a cellar or in a cool place in an apartment (corridor, kitchen cabinet without access to sunlight and heating radiators).

The vegetable is marinated for about 1 month. The slices become brown due to soy sauce and are more aromatic. That is, after about 30 days you can try. In general, such a blank can last 1 or even 2 years. After opening, of course, it should not be stored for a long time.

Recipes from different cuisines

Different countries use their own unique methods of pickling garlic. The recipes presented below will appeal to lovers of exotic foods.

Interesting fact

Pickled cloves are often colored green or even blue. This is due to the substance allicin, which reacts with amino acids and forms pigments. Green garlic tastes the same as white garlic. But if you want to avoid staining, try not to damage your teeth. And also give preference to freshly harvested garlic that grew in cold climates.


A very unusual recipe for Europeans. The taste of pickled garlic is sharp and balsamic. It is usually eaten with rice and meat.

Preparation step by step:

  1. Place the garlic, not divided into cloves (as much as will fit), into a two-liter jar.
  2. Mix grape vinegar with 2 tbsp. spoons of sugar and fill the jar to the top (with vinegar only).
  3. Place the lid on top, but do not close tightly. Keep in a warm place for 3 days.
  4. Release the gas and close the lid completely.
  5. The jar should stand on the balcony for 4–5 months.

Pickled garlic in Iranian style is like expensive wine – the older it is, the tastier it is. If you can resist, try to open it in 3-4 years.


Korean cooks use soy sauce to pickle garlic. This gives it a rich taste and aroma.

How to cook:

  1. Thoroughly wash 0.5 kg of garlic heads.
  2. Pour half a liter of water and 100 ml of vinegar and leave in a cool place for a week.
  3. Wash and then press the heads tightly into the jar.
  4. Boil 250 ml of soy sauce over low heat for 10 minutes.
  5. Pour into a jar.
  6. After cooling, transfer to a cool place.

In 7 days, the savory snack will be ready!


This recipe is also called “Tsarsky”. Armenians pickle whole garlic:

  1. Pour 3 kg of garlic with cold water and leave for a day.
  2. Remove the top layer of husk.
  3. Rinse by changing the water three times.
  4. Press the heads tightly into jars or other glass (ceramic) containers.
  5. Pour in cold brine (1 liter of water and 45 g of salt).
  6. Every day, drain the old brine and add new brine.
  7. After 3 weeks, instead of brine, fill the jars with cooled marinade. To prepare it, mix a liter of water in a saucepan, 3 tbsp. l. salt and sugar, half a glass of grape vinegar, 100 ml of grape juice (white), 3 walnuts, 8 peas each of black and allspice, 2 clove buds. All this is cooked for 3 minutes.
  8. Cover the dishes with gauze and keep them in the cold for 14 days.
  9. Transfer the heads to another bowl and cover with light grape juice for 7 days. Place in the refrigerator.
  10. Pour in fresh grape juice and marinate the garlic for another 5 days.

We recommend: How to easily debone a herring: we reveal all the secrets

To prevent the garlic from coming out bland, use coarse salt.

How to cook pickled garlic in Georgian style

The author of this video clip shares with us a recipe that he has been using for 50 years! And he assures that making Georgian garlic in such a simple way is possible even for a person who is completely inexperienced in preparing canned food for the winter.

The taste is great, try it!

What do you need:

1 kg. garlic 200 gr. 9% vinegar 200 ml. water 2 tsp. salt 1/4 cup sugar 2 grains black pepper 5 grains allspice 3 bay leaves

Just watch and repeat!

Crispy pickled garlic heads - just like at the market

Pickling garlic according to this recipe is very simple. It turns out crispy, not bitter at all and very tasty. Vinegar and spices will give it a piquant taste. With such healthy deliciousness, you won’t be afraid of viruses or colds!

The taste of the snack is very similar to that sold at the market or in stores. Try it and see for yourself!

We have to:

  • Heads of garlic (preferably domestic, not Chinese or Uzbek)
  • Spices to taste (allspice, black pepper, bay leaf, cloves)

Marinade for 1 liter of water:

  • 2 tbsp. granulated sugar
  • 3 tbsp. fine salt (no chips)
  • 9% vinegar – 80 ml.

Detailed description:

We take whole, strong heads. If necessary, we remove loose flakes, but there is no need to clean it completely. Cut off the roots and the long tail on top. We rinse and let it dry slightly after the “shower”.

We put clean water to boil (not from the recipe, but just clean water for blanching). When it comes to a full boil, add the vegetables. Boil for 2 minutes.

At the same time, put water for the marinade to boil in another saucepan. Add salt and granulated sugar per liter of liquid. Stir until the spices dissolve. Bring to a boil.

By then, we'll fill our jars. They must first be washed with soda and, if necessary, sterilized. In each we add seasonings to taste - bay leaf, allspice, black pepper or cloves. Then fill it with garlic.

Source -

As soon as the brine boils, pour in the vinegar, stir and remove from the stove. Pour it into prepared containers, to the very edges.

Pour boiling water slowly so that the glass does not burst from such a temperature shock.

Screw the lids on tightly. Place a towel on a table or other surface. Turn the jars upside down here. Let's see if the marinade is leaking. If it leaks, the cap needs to be tightened or even replaced.

Cover it upside down with a terry towel or other warm covering. The next morning you can return to the standard position. We put it in a dark place, not too warm. It could even be a corner in the apartment.

The preparation will be ready for use in 4 weeks. But you can store it for a whole year, until the next season.

Garlic has a unique aroma that whets your appetite! Moreover, it is very useful. A clove of garlic eaten at lunch always helps us protect ourselves during the season of colds and viruses. But you can’t eat a lot of it – it’s very bitter and smelly.

Therefore, prudent housewives marinate it. A vegetable, having been in a hot marinade, loses its vigorous qualities. And thanks to the presence of spices, vinegar and salt, the snack acquires a special piquant note. You can eat this garlic just like that.

What is important is that almost all useful substances are preserved. True, a small part evaporates during heat treatment. Fortunately, it is short-lived.

Take today's recipes to your social networks! Enjoy it for your health!

Author of the publication

offline 2 hours

Pickle or ferment? Choosing the optimal preparation method

We have looked at many ways to prepare garlic for the winter, each of them is worthy of the attention of housewives, but none of the recipes preserve the freshness of the cloves. For example, the same marinade. You can pour it over the heads entirely, almost without cleaning, or the cloves separately. As for the second option, look at the following recipe. Scald the peeled slices with boiling brine made from 50 grams of salt dissolved in half a liter of water (this operation is best carried out in a colander over the sink). For the marinade, add the same amount of 9% vinegar to a two-hundred-gram glass of warm water, dissolve 20 grams of salt and 50 grams of granulated sugar. Add 3 bay leaves, 5 allspice peas. Place the garlic in a jar and fill it with the resulting solution. Close the lid and store in a cool place.

Scalding garlic cloves with brine

As you can see, garlic is not poured with boiling water in any recipe, so as not to deprive it of its natural pungent taste and preserve its benefits. But vinegar still has a certain effect. You can get by with just salt; there are various methods of fermentation for this. Here is one of the simplest recipes, vaguely reminiscent of pickling. For brine, for each kilo of garlic we take 1 liter of water, 2 tablespoons of salt, a pod of hot pepper, 2 leaves of horseradish, 10 allspice peas, 6 bay leaves.

Dissolve the salt in boiled water, which is then cooled. Place peeled garlic and herbs with seasonings in jars. Fill with warm brine, cover with gauze and place in a dark place for 3 weeks. Don’t forget to periodically prepare and add new portions of brine as the liquid evaporates from the jars. After the specified period, the pickled garlic can be covered with lids and stored in the cellar for the winter. In this preparation, as you can see, vinegar was not used at all, the taste properties will be better than in the marinade, the benefits of the product will be quite high. But this option is not the best possible.

Interesting: How to Store Garlic in Large Volumes

Peeled cloves with herbs and seasonings

The optimal solution is to store the cloves in vegetable oil, such as olive oil. This method allows you to protect garlic from spoilage and at the same time, neither salt nor vinegar affects its taste, and the oil creates a neutral environment in which the benefits of the spice are preserved. There is a very simple recipe. All that is needed is to clean the cloves from the hard “soles” with which they are attached to the head, as well as from the hatching arrows, which are cut deeper. Next, put the slices, always dry, in small glass jars with screw-on lids, sterilized and well dried. The smaller the container, the better, since you won’t need to open the workpiece many times. Can be kept in a cool place, at temperatures up to 20 degrees.

Oil, even olive oil, after extracting garlic from it, retains its aroma and some taste, which is transferred to hot dishes prepared with the remaining sauce.

( 2 ratings, average 4 out of 5 )
Did you like the article? Share with friends:
Для любых предложений по сайту: [email protected]