Garlic for the winter: very tasty recipes

Garlic, pickled whole heads

What will be needed:

garlic - 1.0 kg;
filtered water - 600 ml;
vinegar - 30 ml;
salt - 30 g.

Let's prepare step by step:

To preserve garlic, you need to select strong, dense heads of garlic.
Prepared heads of garlic need to be processed. Remove stem and husk. Then transfer to a bowl and fill with boiled filtered water. Keep in water for half an hour.
Then the steamed garlic should be rinsed with running water.
Boil water in a saucepan. Pour salt into it. Wait until the salt is completely dissolved. Add vinegar to the marinade. Immediately remove from the stove.
Next, move the garlic heads into pre-prepared sterilized jars. Pour the prepared slightly cooled marinade into the jars.
Close the jars with lids. Place in a dark place for two weeks.
During the fermentation process, the garlic will regularly absorb the marinade. This process needs to be controlled. When the marinade is just below the garlic heads, you need to add a new portion of the filling.
Filling is done as follows: 500 ml of water + 10 g of salt + 10 ml of vinegar.
At the end of two weeks of marinating, put the workpiece in the cold.

Garlic heads, pickled

Winter garlic preparations - marinating whole heads

This is the easiest way to prepare garlic for the winter for long-term storage. I’m especially pleased that the preparation does not require a long list of products and preparation time.

What you will need

Garlic – 1 kg;
water – 600 ml;
vinegar - tablespoon;
salt - a tablespoon.

It is important to ensure that the heads used for preservation are strong and dense. Before harvesting, garlic must be peeled from the stem and husk and be sure to be kept in water for 30 minutes.

How to cook

After the garlic has been left in water for 30 minutes, it should be washed under running water without dividing it into separate parts.

Prepare the marinade - pour water into the pan, add salt, wait until it boils completely, pour in vinegar. The marinade is ready.

Place the garlic heads into sterile jars. Pour in the prepared marinade. Cover the jars with lids, do not roll them up and store them in a dark place for 2 weeks. Throughout this time, keep an eye on the jars - if the liquid is absorbed too much, be sure to add new liquid.

After the pickling process is over in two weeks, the garlic should be rolled up with lids and stored.

Garlic, pickled for the winter with individual cloves

A very tasty recipe for garlic for the winter and very convenient preparation. Within a minute, an excellent, sharp preparation will appear on the table without any effort.

What will be needed:

garlic - 1.0 kg
filtered water - 500 ml;
vinegar - 200 ml;
sugar - 50 g;
salt - 20 g;
sweet pepper - 200 g;
bay leaf - 3 leaves;
khmeli-suneli - 8 g.

Let's prepare step by step:

Prepare a marinade from filtered water, vinegar, granulated sugar, salt, bay leaf, suneli hops. All ingredients must be placed in a saucepan and allowed to boil.
While the marinade is boiling, process the garlic. Peel it from the husk. Disassemble into cloves. Transfer to a colander, which must be placed in a pan of salted water so that the water completely covers the garlic. Blanch the garlic for a minute. The saline solution in which to blanch the garlic cloves is made from water and salt in a ratio of 10:1.
Next, remove the colander from the saline solution. Cool under cold water or covered with edible ice.
Pack the prepared cloves into pre-sterilized jars. Place diced, processed sweet peppers on top. Pour in the prepared marinade.
Seal the jars. You can use regular plastic lids or parchment, tying it along the neck of the jars with a rope.

Dried garlic - a classic winter preparation

The dried version of garlic is an excellent opportunity to store large quantities, taking up a minimum amount of space. Dried garlic is practical, healthy and economical.

The technology for drying garlic is very simple - first, the garlic should be divided into cloves, thoroughly peeled and washed. Dry, wipe with napkins. Let's move on to slicing. The thinner the cut, the faster the garlic will dry. It should be cut into slices. Place a piece of parchment paper on a large baking sheet. And only spread the slices of garlic on it in one layer. Preheat the oven and set it to the lowest possible setting. If the oven is too powerful, you can open the lid slightly. Thus, the garlic is dried. On average, this procedure takes 5-6 hours, but it all depends on the thickness of the slices.

When the garlic is dried, you can leave it in this form and send it to a special container for bulk with a lid, or use a mortar to grind it to powder and also transfer it to a container with a lid.

Salted garlic (classic preparation for the winter)

What will be needed:

fresh garlic - 2.0 kg;
salt - 100 g for every liter of water.

Let's prepare step by step:

Garlic should be thoroughly peeled. Trim the ends. Sprinkle thoroughly with salt, separating into cloves. You can salt whole heads. For this method, it is necessary to remove only the top husk, without cleaning the teeth themselves.
Boil water in a saucepan (do not add salt). Once it boils, place the prepared garlic in a saucepan. Boil for three minutes from the moment of re-boiling. Throw in a colander.
When the liquid from the garlic is completely gone, you should place it in sterilized containers.
Make a filling of water and salt. Fill the jars with garlic with hot pouring. Roll up with lids. Cool and store refrigerated.

Salted garlic

To prepare salted garlic you will need: 1 kg of garlic, 1.5 tbsp. salt.

Peel the garlic, divide it into cloves and wash. Dry thoroughly and pass it through a meat grinder or grind in a blender.

Mix the resulting mass with salt and place in jars, close with nylon lids. It makes an excellent dressing for many different dishes.

We have offered you our options for preserving garlic. What tricks do you know? Share them in the comments.

Garlic marinated with beets

What will be needed:

fresh garlic - 1.0 kg;
beets - 300 g;
water - 1 l;
salt - 60 g;
sugar - 60 g;
vinegar - 100 ml.

Let's prepare step by step:

This recipe makes very tasty garlic for the winter. It is because of this that most housewives like to make red garlic rather than white.
The beets need to be thoroughly washed with a kitchen brush. Clean. Cut into thick slices.
Remove the outer husks from the garlic. The thin film on the teeth does not need to be removed.
Boil water in a saucepan. Place prepared garlic in it. Remove with a slotted spoon into a separate bowl and immediately fill with ice water. Then discard in a colander. Let the water drain. Then pack the garlic into pre-prepared sterilized jars, layering with chopped beets.
Prepare the filling (salt + sugar + water). Pour all the ingredients into a saucepan, add water and wait for it to boil. After boiling, immediately pour the filling into jars with garlic.
Roll up the jars with lids. Wrap in a warm cloth, turning over onto the lids. After complete cooling, remove to storage.

Options for freezing green garlic for the winter

After preparing fresh herbs for further freezing, you need to decide how to do this. There are many ways, but the best are portion storage, in a bag or container.

Freezing in a bag

This method is considered the simplest and fastest. If he is chosen, then no additional preparation is necessary. All you need to do is cut the greens, wash them and dry them.

Portion freezing

If you have any unused ice bins in your refrigerator, they can also be used as a container for freezing greens. Such containers can be purchased separately in many stores.

Garlic leaves are cut into small strips (2-3 cm), placed in pinches into cells and poured with cooled boiled water. When preparing the first course, the herb cube is placed directly into the broth.

Freezing Green Garlic in a Container

It is very convenient to freeze green garlic in a container. The preparation process is simple. It is reflected in detail in the step-by-step photo recipe.

Ingredients:

green garlic.

Use young green garlic. Clean it from dirt. Trim the root system and yellowed feathers. Rinse well with running water. Dry with a paper towel.

Cut into small pieces. Stir to evenly distribute the white and green parts.

Distribute into containers or use heavy-duty plastic zip-top bags. Cover with a lid and place in the freezer.

Use as a seasoning for preparing first and second courses, salads, and casseroles.

Korean pickled garlic for the winter

What will be needed:

garlic - 1 kg;
vinegar - 200 ml;
soy sauce - 800 ml.

Let's prepare step by step:

Wash and process the garlic. Take it apart into pieces. Transfer to glass jars. Pour in vinegar. If there is a lack of vinegar, it is permissible to add a little filtered water.
Seal the jars with lids. Transfer to refrigerator. Keep in the marinade for a week.
After a week, the liquid must be drained. Place the garlic cloves in pre-sterilized glass containers. Laying the garlic to the middle of the jar.
Boil soy sauce in a saucepan for 10 minutes. Cool. Then fill the jars with garlic cloves with sauce to the very top. Roll up.
Place the workpiece in the cold. It will be ready in exactly a month.

Soy sauce

Pickled garlic cloves for the winter - recipe without sterilization, classic

The traditional recipe with the addition of a minimum amount of ingredients has remained the most popular over recent years. It is used by both experienced and novice housewives who add interesting recipes to their cookbook.

If you follow the step-by-step recipe, the garlic cloves will turn out crispy, captivatingly aromatic and, most importantly, piquant, which is appreciated in any vegetable marinade.

Ingredients for cooking:

1 kg of medium or large garlic;
50 g table salt and granulated sugar;
100 ml table 9% vinegar;
1 liter of drinking water (preferably purified from impurities);
4 bay leaves;
half a hot pepper;
10-15 black peas and the same amount of allspice.

The number of products is calculated for one liter jar. If you want to add more garlic, you need to multiply all the ingredients by the volume of the glass container. For example, when taking 3 liters, you will need not just one kilogram of product, but three.

Step by step recipe:

1) Take the garlic, peel it, divide it into cloves and rinse with running water. Set aside spoiled slices with dark spots, yellowed plaque and rot. If desired, by cutting off the “defective” product, it can be used for food. However, it is definitely not suitable for conservation.

For pickling, you can choose any garlic, regardless of the variety. Not only the early variety, expressed in the summer season, is well preserved, but also the large autumn variety, which is several times superior to the “milk” variety.

2) Marinate the garlic in liter jars or smaller glass containers. To do this, place some peppercorns and one or two bay leaves on the bottom of the workpiece. Place the garlic cloves on top of the seasonings so that they fit snugly together, but do not completely fill the jar, leaving a gap of one centimeter to the beginning of the neck.

3) Boil water, pour it into the jars and cover with lids for 7-10 minutes. After the time has passed, pour out the broth.

4) Boil the marinade in a saucepan, adding salt, sugar, pepper and bay leaf. As soon as the water boils, reduce the heat to low by adding table vinegar. Simmer the brine for another 5 minutes, and then remove from the stove.

5) Pour the marinade into jars in equal proportions so that the brine hides the root vegetables.

6) Screw the lids on the blanks using a preservation key.

7) Turn the jars upside down, cover with a warm towel or old jacket, leaving for a day until completely cooled.

The next day, when the jars have cooled, place them in a dark but cool place. This could be a basement, pantry or cellar.

Garlic can be consumed no earlier than a month after closing. Unlike other vegetables, garlic cloves are quite hard and dense in consistency, so they absorb the marinade into their pulp slowly. By opening the preparation before 30 days, the cook runs the risk of being disappointed in oriental cuisine, depriving himself of the opportunity to enjoy a snack that is unique in taste and aroma.

Garlic paste

It is very convenient to make garlic paste for the winter. When preparing dishes, just open the jar and take as much paste as you need to work with.

What will be needed:

garlic - 200 g;
olive oil - 50 ml.

Let's prepare step by step:

Process the garlic and wash it. Blend in a blender to a paste.
Add olive oil to the garlic. Mix thoroughly until smooth.
Pack the finished paste into pre-prepared small sterilized containers. Seal with lids and store in the cold.

Garlic in vegetable oil for the winter - recipe

It is used in the preparation of first and second courses, and especially often when canning food. Garlic can be easily purchased in stores or on the market at any time of the year, so many housewives do not stock it for future use. But there are times when you need to take care of the proper storage of garlic, for example, you are an avid gardener and you need to preserve a rich harvest. Most often, garlic is stored in its natural (fresh) form without any cooking. To do this, it is simply placed for storage in a dark place. But garlic can also be preserved in the following way: pour vegetable oil over the peeled cloves. Garlic in vegetable oil
is a very convenient way to store garlic.
In this case, it does not lose its beneficial properties and bright aroma over time. In addition, by spending time processing it once, you will “win” in the future - you just need to open the jar at the right moment and take out the number of cloves that is needed. This saves a lot of time, for example, in the pre-holiday rush, when you have to spend a lot of time peeling vegetables - it’s nice to have a product on hand that is completely ready for use. There is another advantage in this method of storing garlic
- it is the ability to later use the oil in which it was stored. For example, it is very suitable for dressing salads, as it has already acquired a persistent aroma of garlic. So, what needs to be done in order to prepare garlic in oil for future use. Everything is very simple.

For long-term storage of garlic (as well as other agricultural crops), it is better to use the best and healthiest heads (bulbs). Therefore, the first thing you need to do is sort through the stocks of garlic you have and select suitable specimens (the garlic should not show any damage or signs of vegetable diseases).

The selected heads of garlic must be peeled from the top husk, washed and divided into cloves, from which all the peel must then be removed.

Rinse the peeled slices again with water and dry, for example, with a paper towel or napkin.

Prepare a clean, sterilized container in which you plan to store garlic in the future. A glass jar with a wide neck and a screw-on lid is best suited for this purpose.

Place the prepared garlic cloves in a jar, filling it fairly tightly.

And the last stage of preparation is pouring vegetable oil onto the garlic. The type of oil can be any at your discretion and depends only on your taste preferences. Some people like olive oil, some like sunflower oil, some prefer odorless oil, and some like the bright taste of unrefined oil.

The amount of oil needed is such that all the garlic cloves are completely covered with oil.

After the slices are filled, the jar of oil must be sealed with a lid and stored in the refrigerator. Garlic in oil for the winter

ready.

The shelf life of garlic in this form in the refrigerator can be up to 3 months, but most likely you will use it much earlier. You can also prepare pickled garlic and beets for the winter.

Garlic jam

One of the most interesting recipes for preparing garlic for the winter.

What will be needed:

garlic - 500 g;
water - 100 ml;
orange - 200 g;
lemon - 100 g;
sugar - 180 g;
cinnamon - 10 g.

Let's prepare step by step:

Process the garlic, separate it into cloves, and wash. Blend into a paste in a blender. You can use a meat grinder for this.
Peel citrus fruits and wash. Grind the zest with a fine grater. Squeeze fresh fruit from peeled fruits using a manual juicer.
In a small saucepan, combine garlic paste and granulated sugar. Pour in filtered water. Add ground cinnamon, citrus juice and set aside, covering with a lid for 12 hours.
After the specified time has passed, place the infused mixture on moderate heat. Boil. Boil for half an hour.
Immediately transfer the finished product into prepared sterilized jars. Roll up the lids. Keep refrigerated.
If you use jam as a remedy, the recommended daily dose is 20 g of jam per day three times a week.

Garlic jam

Pickled garlic

To prepare such a dish for the winter, you will need: 1 kg of garlic, a bunch of basil, 100 g of sugar, 70 g of salt, 1 liter of water.

Peel the garlic heads without separating them into cloves, then plunge them into cold water and leave for 8 hours. Pour 1 liter of water into a saucepan, boil, add salt and sugar and wait until they dissolve. Cool the resulting marinade.

Remove the garlic from the water, dry it a little with a napkin and put it in a container, interspersed with basil leaves. Then pour the marinade over everything so that the upper heads are completely covered with it. Place in a cool place to ferment.

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.

Let's prepare step by step:

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

1Preparing garlic

Before you start preparing garlic pickles, you should clean it properly, which depends on the type of pickling you use. You can salt garlic either with whole heads or with cloves and, depending on the method, you need to adhere to some guidelines. When salting whole heads:

for pickles you need to use only young garlic;
Garlic should be peeled only from the top rough peel, leaving soft young skin;
the garlic needs to be washed thoroughly;
Do not cut off the edge and tail of the garlic;
Place the garlic whole in large, dense containers, jars or barrels.

To pickle garlic cloves:

You can use any type of garlic, but young garlic is easier to peel;
you need to completely peel the garlic and rinse thoroughly, but when using young garlic, you can leave the soft shell around the clove;
It is recommended to pack the cloves tightly into small jars, as they do not take up much space;
you can salt the cloves with meat products - lard or pork belly;
It is best to salt garlic cloves using marinade.

Garlic seasoning Yannim for the winter

Housewives know how to prepare garlic for the winter. But preparing good garlic seasoning over the winter is much more interesting and not much more difficult.

What will be needed:

garlic - 1 kg;
hot red pepper - 500 g;
sweet pepper - 500 g;
salt.

Let's prepare step by step:

Peel the garlic. Rinse. Punch in a blender or grind into puree with a meat grinder.
Wash both types of peppers. Remove seeds and tails. Grind in a blender or meat grinder.
Combine all ingredients. Mix thoroughly. Add salt and place in sterilized containers.
Yannim will keep in the refrigerator for a very long time. Yannim can be served as an independent snack or added to meat dishes during cooking.

Yannim Seasoning

Garlic sauce

To prepare such an unusual sauce you will need: 500 g of thin garlic arrows, 0.5 tsp. salt and 1.5 tbsp. sunflower oil.

Collect the arrows from the garlic, break off and remove those parts that seem too tough, and wash the rest. Then lightly dry the greens with a paper towel. Chop the garlic arrows, place them in a container, add salt and sunflower oil, then grind everything using a blender.

Place the resulting sauce in a convenient plastic container and place in the freezer. It can be stored for a long time, and can be used as a seasoning for completely different dishes.

Garlic jelly

What will be needed:

garlic - 150 g;
vinegar - 400 ml;
sugar - 800 g;
liquid fruit pectin - 95 ml.

Let's prepare step by step:

Wash the garlic heads. Peel off the husks. Disassemble into teeth. Beat in a blender along with half the amount of vinegar.
Combine the resulting garlic puree with sugar in a saucepan. Pour in the remaining vinegar. Place the saucepan on the stove. Bring to a boil over moderate heat. Stirring regularly.
When the mixture boils, add pectin. Stir thoroughly. Boil for another minute.
Immediately remove the finished jelly from the stove and pour into sterilized containers. Roll up.
Keep refrigerated.