Pickled garlic for the winter without sterilization

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

Pickled garlic for the winter without sterilization can be stored for a long time and perfectly complements the first, second courses and snacks. The advantage of a tasty preparation is in the preservation of nutrients that are so necessary in the cold season.

Pickled garlic with cloves

For preservation, you will need jars, preferably small ones, so that after opening the workpiece does not have time to deteriorate.

Ingredients:

• garlic - 7-8 heads (depending on size);
• hot water - 200 ml;
• salt - 1 tbsp. l. without a slide;
• vinegar 9% - 1 tbsp. l.;
• black pepper (peas) - 10 pcs.

Preparation:

We clean the garlic, rinse, cut off the spoiled places, if any

We put the prepared product in a container, seal it. Fill with boiled water in advance

• Cover with a lid and leave for 10 minutes.
• Pour the bulk components (salt, pepper) into a separate saucepan. Fill with water from the jar in which the garlic was steamed. Boil, turn off the heat, pour in the vinegar, mix the marinade.

Fill the garlic with marinade. We close the jar with a lid, leave it to cool completely, put it away for storage

The amount of ingredients is calculated on a container with a capacity of 0.5 liters.

A fragrant preparation in the form of pickled garlic with cloves for the winter without sterilization is suitable as an addition to a variety of dishes.

Pickled garlic in vinegar (no sterilization)

Marinated garlic cloves are ideal for salads, adding a spicy flavor and aroma to the appetizer. The cooking process will not take much time; every housewife in the kitchen will surely have everything she needs for preservation.

Ingredients:

• peeled garlic - 350 g;
• water - 250 ml;
• granulated sugar - 1 tbsp. l.;
• salt - 5 tbsp. l.;
• black pepper - 5 peas;
• cloves and bay leaves - 1 pc.;
• dill - 1 umbrella;
• vinegar 9% - 3 tbsp. l.

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Preparation:

• Peel the garlic, rinse.
• Boil water, add spices and dill. We reduce the heat and, stirring, cook the marinade until the crystals of salt and sugar dissolve.

We put garlic cloves in a half-liter container. Fill with hot brine, do it slowly so that the can does not burst

Close the container, filled to the very brim, with a lid. We turn it over, wrap it with a warm blanket, leave it so until it cools completely, then move the workpiece to the shelf where all the preservation is stored

If desired, you can add a mixture of dried bell peppers to the marinade. They will give the appetizer a mild flavor and piquant aroma.

Pickled garlic heads with beets

Crispy cloves of garlic perfectly complement meat dishes, soups and snacks. Even novice housewives can handle cooking.

Ingredients:

• garlic - 300 g;
• beets - 1 pc.;
• bay leaf - 2 pcs.;
• cloves - 3 pcs.;
• black pepper - 6 peas;
• salt and granulated sugar - 1 tbsp each l.;
• vinegar 9% - 50 ml;
• water - 500 ml.

Preparation:

• The heads should be small, about the same size, to fit better in the jar. We take medium-sized beets.
• Free the garlic from the top layer of the husk. Pour boiling water over the heads, leave for 2 minutes. Drain the hot water and fill the garlic with cold water.

• Cut the peeled and washed beets into slices. If the fruit is large, the rings can be cut in half for easy placement in the container.
• At the bottom of a clean jar, which must be doused with boiling water in advance, we put a part of the beets, then fill it with garlic heads to the top. In the resulting gaps, lay the slices of beets.
• Pour the spices with water, bring to a boil, cook the marinade over moderate heat for a couple of minutes. Pour in vinegar and turn off the heating.

Pour the garlic and beets with boiling marinade. We tighten the lid. We wrap the workpiece, leave it to cool. The sample can be taken after two weeks

The jar with the blank can be stored all winter on the lower shelf of the refrigerator.

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Pickled garlic with whole heads - delicious as on the market

This piece with spices and herbs goes well with stewed and fried fish and pork ribs.

Ingredients:

• garlic - 1, 3 kg;
• apple cider vinegar - 100 ml;
• salt - 2 tbsp. l. based on 1 liter of liquid;
• bitter pepper - 1 pod;
• horseradish - 1 sheet;
• currants and cherries - 2 sheets each;
• dill - 4 umbrellas;
• allspice - 8 peas;
• carnation - 2 buds;
• coriander - 1 tsp

The number of components is based on a 3-liter can.

Preparation:

• In order not to damage the next layers of the husk and prevent the disintegration of the garlic into cloves, remove the top layer from the heads as carefully as possible.
• Throw all the spices and seasonings into boiling water, boil the marinade over low heat for 10 minutes.

• Put garlic and herbs in a jar scalded with boiling water.
• To warm up the vegetable, fill the jar with boiling water to the top. After five minutes, drain the liquid. According to the recipe with the photo, pour the vinegar and the finished marinade.

We close the jar with a lid with a twist or roll it up.

Pickled garlic with red currant

In this recipe, red currant berries are the main preservative. Therefore, the addition of acetic acid or essence is not necessary.

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Ingredients:

• peeled garlic - 1 kg;
• squeezed currant juice and water - 500 ml each;
• salt and granulated sugar - 50 g each

Preparation:

1. Peel the garlic from the husk, soak it in cold water overnight.
2. In the morning we drain the water, put the garlic in jars, fill it with boiling water, leave it to brew and warm up for 7 minutes.
3. Free the currant berries from the twigs, rinse. Pass through a blender to make juice, combine with water, add salt and sugar, mix, bring to a boil. Remove the resulting foam.
4. Drain the water from the garlic and immediately pour the hot marinade into the jars.
5. Let the workpiece cool down a little, close it with lids and put it in the refrigerator.

Young garlic is best for making a snack.

Pickled garlic with lingonberries

Lingonberry-garlic seasoning favorably complements poultry and meat dishes, emphasizing their unique taste and aroma.

Ingredients:

• garlic (preferably young) - 150 g;
• lingonberry - 25 g;
• water - 50 ml;
• salt - 4 g;
• vinegar 9% - 8 ml (you can replace it with apple cider vinegar, you will need it a little less - 5 ml).

Preparation:

1. We clean the garlic, discard the rotten and sluggish cloves, only good ones are needed. If you decide to pickle with whole heads, cut off the arrows and roots.
2. Wash the garlic cloves in cold water.
3. We remove the lingonberry berries from the branches, sort out, rinse.
4. Put the garlic in a jar, sprinkle with berries and do this until the container is filled.
5. Pour water into a saucepan, salt, bring to a boil, pour in vinegar and remove from heat.
6. Let the marinade cool to room temperature and fill it with garlic and berries.
7. We close the jar with a lid, put the workpiece in the cold.

Lingonberries can be replaced with red currants or cranberries. The taste will be at its best.

You can prepare pickled garlic for the winter without sterilization in different ways - with cloves and heads. Choose the option you like the most and get down to business.