Green garlic for the winter It's very easy to prepare. However, this prevents the preparation from having a great taste. If you want to make sure of this, we recommend using our recipes.
Pickled green garlic for the winter
About two months after the first shoots, the garlic begins to throw out flower arrows. Experienced gardeners, as a rule, remove them so that all the beneficial substances go not into the arrows, but into the garlic head. However, instead of throwing them away, you can collect them to prepare a tasty preparation.Garlic leaves and juicy shoots must be collected before the heads begin to fill. Wash the greens and chop into pieces. Blanch the green mass for two minutes, place it under running water to cool it. Pour in boiling brine prepared from a liter of water and 50 g of sugar and salt, pour in 100 ml of acetic acid. You can put several peppercorns and a bud of cloves in jars for packaging. Close the jars with sterile lids and place them for sterilization.
Green garlic recipes for the winter
Seasoning recipe.You will need:
Young nettle leaves – 110 g
- garlic arrows – 200 g
- leaf celery – 110 g
- vegetable oil
- 50 g vinegar
- a teaspoon of salt
Cooking steps:
Wash all ingredients and place in a colander. Pour boiled water over the leaves and leave them to stand for about 10 minutes. Remove from water and squeeze thoroughly. Cut the flower stalks from the arrows, chop them into pieces, and marinate in vinegar. The marinating process will take you approximately 15 minutes. Tear the celery with your hands to create small pieces. Grind all the ingredients one by one in a meat grinder, add some salt, pour in sunflower oil, and stir. You can also use mayonnaise, sour cream, and yogurt together with butter. The seasoning can be stored on the refrigerator shelf for about 3 days.
Adjika.
Required Products:
Garlic arrows – ? kg
- a bunch of cilantro
- hot capsicum
- a bunch of parsley
- sunflower oil – 155 g
- salt - half a teaspoon
How to cook:
Cut off the peduncle from the arrows. You also need to grab the tough part of the stem. Wash the arrows and chop them into small pieces. Prepare pepper, parsley, cilantro. The seed capsule must be removed from the pepper. Twist the products that you have managed to prepare through a meat grinder. Pour in vegetable oil, add salt, and mix thoroughly. Sterilize small containers, place adjika in them, and fill them with sunflower oil. The seasoning does not need to be further sterilized; it is perfectly stored in the refrigerator.
With garlic arrows, you can also prepare a delicious dish for a family dinner. For example, this.
Fragrant pork with garlic seasoning.
Ingredients:
Pork pulp – 300 g
- garlic arrows – 50 g
- granulated sugar or honey – ? tsp
- boiling water – 300 g
- red pepper, salt
- acetic acid - a couple of tablespoons
- soy sauce – ? Art.
Preparation:
Chop the pork into slices weighing no more than 20 g. Place the slices in a deep bowl, sprinkle with salt, sugar, and pepper. Pour a mixture of soy sauce and a tablespoon of vinegar. Leave for half an hour to marinate. Cut the garlic arrows into 3 or 4 cm pieces. Pour boiling water over them. After a couple of minutes, drain the water and add vinegar. Fry the onions with meat until golden brown, combine with the arrows, and cover with a lid. Place the dish in the oven (preheat it to 180 degrees). Bring to readiness for 20 minutes.
Marinated green tomatoes with garlic
You will need:Carrots – 100 g
- small onion – 4 pcs.
- head of garlic
- peppercorns – 2 pieces
- a bunch of parsley
- allspice – 7 pcs.
- tomatoes – 3 kg
- salt – 2 tablespoons
- sugar – 4 tbsp. spoons
- two liters of water
- a couple of cloves
- acetic acid – two tablespoons (tablespoons)
How to cook:
Wash the tomatoes and make a cut. Put a clove of garlic and a little parsley into each of them. Place the stuffed fruits in treated jars. Add onion rings to the main contents. Pour water over the tomatoes and leave to steep for about 10 minutes. Pour the liquid into a saucepan, add fresh boiling water, and leave to steep. Prepare a marinade filling from drained water, granulated sugar, salt and spices. Boil it for 10 minutes. After turning off the heat, add vinegar. Drain the water from the containers, pour the prepared marinade mixture into them, and seal them with sterile metal lids. ready!
Spicy garlic seasoning.
Ingredients:
Green garlic arrows – 1 kg
- coarse salt (rock) – 165 g
How to cook:
Wash the garlic arrows thoroughly, place in portions in a blender bowl, and chop. You can also process the arrows using a meat grinder or food processor. Mix the crushed mass with rock salt, place it in a plastic bucket or jar, compact it lightly, sprinkle salt on top, cover with a plastic lid, and place it in the refrigerator for storage.
Consider and.
Recipe for green tomatoes with garlic for the winter
Ingredients:Dill umbrellas
- allspice
- carnation
- garlic
- carrot
- tomatoes
For the marinade filling:
Acetic acid – 2 tbsp. spoons
- a tablespoon of salt
- a glass of sugar
- water – 3 liters
Preparation:
Wash the tomatoes and make a cross-shaped cut. Peel the garlic and carrots and chop into thin slices. Place the slices into the tomato slits and insert the cloves. Fill the containers with tomatoes and top with dill umbrellas. Pour boiling water twice, leaving it for 10 minutes. For the third time, pour the mixture with the already prepared marinade. Make it as follows: dissolve sugar and salt in hot water, pour in acetic acid, bring to a boil. Add allspice and bay leaves to the jars and seal immediately. Unroll the rolls, wrap them up and let cool completely.
Recipe with cabbage.
Remove 2.6 kg of cabbage from the top leaves, cut out the stalk, and chop into large pieces. Grate the peeled carrots and squeeze out the garlic. In a large saucepan, place shredded cabbage, carrots, and peeled garlic in layers (it must be squeezed through a press). Mix water, salt and sugar in a saucepan. Boil the mixture, pour acetic acid. Pour the hot marinade over the vegetables and place a press on top. After a couple of days, serve the dish.
Green tomatoes stuffed with garlic for the winter
You will need:Carrots – 495 g
- tomatoes – a couple of kilograms
- garlic – 3 cloves
- bay leaf – 3 pieces
- a few peppercorns
- a bunch of cilantro
For a liter of marinade:
Salt – 3 teaspoons
- a glass of table vinegar
- sugar – 3 tablespoons (tablespoons)
Preparation:
Cut off the tops of the tomatoes and scoop out some of the pulp. Chop the peeled carrots into small strips and boil for a quarter of an hour. Combine with tomato pulp and chopped herbs. Fill the cuts in the vegetables with this mixture, cover the tops, and secure with toothpicks. Throw all the spices, peeled garlic into a jar, and place the stuffed fruits. Spread salt and sugar, pour in boiling water, sterilize. Finally, pour in the acid and seal it tightly.
Prepare and.
Green tomato salad with garlic for the winter.
Ingredients:
Granulated sugar – 145 g
- sweet bell pepper – 3 pcs.
- carrots – 765 g
- tomatoes – one and a half kilograms
- salt – 45 g
For filling:
Acetic acid – 145 g
- sunflower oil, sugar – 150 g each
How to cook:
Choose a large container. Chop the tomatoes into slices and place in a container. Chop the onions into half rings and add to the tomatoes. Remove the seeds from the sweet pepper, cut into strips, and add to the rest of the ingredients. Grate the carrots and add to the vegetables. Sprinkle the vegetable mixture with salt, stir everything well, leave for 4 hours. Drain the marinade into a saucepan and place on the stove. Add sugar, add vinegar and sunflower oil, bring to a boil. Place the vegetables in a container, stir, set the temperature, and continue to simmer for another half hour. Pack the workpiece and roll it up. After complete cooling, you can take it to the cellar for long-term storage.
Green peppers with garlic for the winter.
Peel a kilogram of sweet pepper from the seeds, put it in boiling water for a minute, cool quickly, put it in jars. In the water where the fruits were blanched, add a few cloves of chopped garlic, 10 g of lemon juice, 40 g of salt, your favorite spices, boil, and pour the mixture over the vegetables. Add a tablespoon (tablespoon) of sunflower oil to each jar. After sterilization, seal and transfer to a suitable storage location.
Spicy green tomatoes for the winter.
Required Products:
Green tomatoes – 10 kg
- garlic heads – 5 pieces
- bitter pepper – 5 pieces
- dill inflorescences and seeds
- horseradish leaves
For the brine:
Sugar - two full glasses
- water – 10 liters
- coarse rock salt - half-liter jar
How to cook:
Dissolve sugar in water with salt, boil for a couple of minutes, remove, let cool and strain. Wash the small tomatoes and cut them into two halves. Wash the dill sprigs and horseradish leaves and shake. Chop the hot pepper and cut into medium pieces. Chop the peeled garlic cloves into large cubes. Place dill sprigs and horseradish leaves on the bottom of an enamel pan. Add the tomato halves, scatter the hot peppers and garlic, again lay the tomato layer and herbs. You need to repeat the rows until the container is completely filled. Place a clean cloth and a piece of wood on top as a weight. Place in any cool place. You can eat it in a month!
Today, experienced housewives have come up with a huge number of ways to store vegetables in winter. And garlic was no exception, because frozen garlic retains all its beneficial properties, its taste and aroma. It should be stored in the freezer section of the refrigerator. In this article we will tell you how to prepare green garlic for the winter.
Freezing garlic
Freezing green garlic doesn't require much effort. For this you will need young, fleshy garlic. The upper part with the unopened bud needs to be cut off; it is not suitable for freezing. Rinse the prepared garlic in cool water, dry and cut into small pieces. After this, distribute into containers or bags. Green garlic is ready to freeze.
Did you know? Garlic means “monster killer” in Sanskrit, so in ancient times it was often used not only in cooking, but also to protect pets.
Another good freezing option is garlic with herbs. This preparation can be used to season first courses. In this recipe, we suggest trying freezing in cubes, since it will be very convenient; one cube will contain garlic, parsley and dill, and freezing is no different in complexity.
Take all ingredients in equal quantities. Rinse all greens in cool water, dry with paper towels and chop finely. The top of the garlic needs to be cut off. To freeze into cubes, you will need an edible ice container or silicone molds. You need to pour a little water into them, spread out the chopped greens and put them in the freezer. After 4 hours, when the water freezes, remove the frozen food, put it in a bag and put it back in the freezer.
How to prepare garlic for freezing
For freezing, it is necessary to select only young green garlic that has not yet bloomed, since it is at this time that it is juicy, tender and breaks very easily; consuming it in winter is the best thing.
When the garlic arrows bloom, they will become coarse and cannot be softened even by cooking.
You need to sort out the green garlic, cut off the top with the emerging bud and the lower ends with scissors. Yellow or yellowed garlic arrows are not suitable for freezing. Rinse the selected garlic in cool water and dry well on paper towels. After this, cut the green garlic into 3-4 cm pieces. The product is ready for freezing.
Options for freezing green garlic for the winter
Preparing green garlic for the winter will not take much of your time. To freeze, rinse the greens under running water, dry and finely chop with a knife. After this, place the greens in bags or containers and place them in the freezer. 
In order to freeze garlic arrows, they must be washed and dried well. After this, you need to break off the top with the seeds, and cut the garlic shoots into 4 cm pieces.
Important! Before freezing garlic arrows, they must be blanched in boiling water for 5 minutes.
After you remove the sprouts from the boiling water, immediately place them in a bowl of ice water to stop the cooking process. Once the garlic arrows have cooled, they can be placed in containers or bags and placed in the freezer.
Among the ways to freeze garlic for the winter, preparing a paste that is then frozen is gaining popularity.
To do this you will need garlic arrows, vegetable oil and salt. First, the shoots need to be rinsed in water and allowed to dry a little. Remove the seed boxes and yellowed parts of the stems from the arrows. After this, grind the shoots in a blender or meat grinder. If you use a meat grinder, the grinding process will go faster, and the paste will have a more uniform consistency. 
Add 2 tablespoons of vegetable oil, a little salt to the resulting paste and mix everything thoroughly.
This paste can be frozen by placing it in ice cube trays or using a ziplock bag and spreading it out evenly.
Pickling green garlic arrows
Every year, among the methods for preparing garlic for the winter, pickling green arrows is gaining more and more popularity.
Did you know? Arrows contain a large amount of vitamins, minerals and essential oils, so pickled garlic is very healthy, and every housewife should try this method of canning.
Pickled garlic has a fairly simple recipe; first you need to prepare the marinade. To do this you will need 100 ml of table vinegar, a liter of water and 50 g of sugar and table salt. Place the pan on the stove and boil the resulting liquid. Rinse the green garlic arrows in running water and cut into 4 cm pieces. Place them in boiling water and blanch for 2 minutes. After this, place the garlic in a colander and rinse with cold water. Pickled garlic is perfect for adding to various dishes; it is one of the best options for the winter.
To prepare the jars, wash them thoroughly with baking soda and sterilize over steam for 5 minutes. After this, put a couple of mustard seeds at the bottom of each jar, tightly place the garlic arrows and fill it all with hot marinade. Next, seal the lids tightly, turn the jars over and place them in a warm place. 
Among the ways to marinate garlic arrows, this one has proven itself well. korean salad, which is very easy to prepare at home. To do this you will need:
- 3 bunches of green garlic arrows;
- a teaspoon of apple cider vinegar;
- 3 pcs. bay leaf;
- 3 cloves of garlic;
- half a teaspoon of sugar;
- olive oil;
- seasoning for Korean carrots;
- soy sauce.
Then add a little soy sauce, while tasting, add a little more sauce if necessary, stir. Simmer over low heat until the butter, seasoning and vinegar sauce thickens. Turn off the heat and cool the salad a little, pass the garlic cloves through a press and add to the salad.
Important! Place the finished salad in jars and seal them tightly, otherwise the aroma will permeate everything around.
Young garlic will taste like pickled garlic, but at the same time you will get a completely new recipe with an original taste. This dish should be stored in the refrigerator.How to pickle green garlic for the winter
To prepare salted green garlic, take young green garlic shoots, wash them and cut them into pieces 4-5 cm in length. After you have prepared the green garlic, you need to blanch it in boiling, lightly salted water for 3 minutes. Place the finished garlic in a colander and cool with cold water. After this, prepare the brine. To do this you will need a liter of water, 25 ml of 9% table vinegar and 50 g of table salt. Mix all this, bring to a boil, and the brine is ready.
Garlic is a product that must be included in a person’s diet, unless there are contraindications, since this vegetable helps against germs and viruses. It keeps well fresh, and you can prepare it for future use as a snack. And many chefs know how to pickle garlic cloves for the winter. Let's consider this issue too. First of all, it should be noted that this antimicrobial vegetable can be added to salads, complement meat and many other dishes. Its aroma does not differ from the fresh product, but has a milder taste without bitterness and a pungent odor.
Cooking principles
You can make it delicious for the winter in various forms: whole or cloves, with beets or onion peels, with the addition of various marinades, and so on. The choice always remains with the cook. But no matter what recipe he chooses, the garlic must be juicy and intact. It is not recommended to trim the teeth, as the workpiece will turn out tasteless. Vinegar and salt must be added to the marinade; jars and lids are pre-treated with boiling water or soda.
To preserve garlic for the winter, the recipes for which are quite simple, it is first soaked in water for two hours. After this, the peel will become soft and the garlic will be easy to peel. It is recommended to take small jars, since the snack is spicy and should not be eaten in large quantities. Pickled cloves cook faster than garlic heads. It is best to use a vegetable grown in garden beds; the imported product darkens when canned. Some people don’t know how to pickle garlic cloves for the winter (we’ll look at the recipes below) so that it turns pink, so they use beets when cooking. But you can replace part of the water in the brine with beet juice. At the same time, the more juice there is, the brighter and richer the vegetable will be.
Classic pickled garlic recipe
Ingredients: two kilograms of garlic cloves, one liter of water, two cloves, two tablespoons of table sugar, part of horseradish root, three hundred grams of vinegar, one pod of hot pepper.
Preparation:
Before pickling garlic at home, you need to pour water into a bowl and bring it to a boil. When it boils, add all the spices and boil for several minutes, then add vinegar. The dishes are left to cool to a temperature of forty degrees Celsius. Meanwhile, the vegetables are immersed in boiling water, which can be taken from a kettle or pre-cooked. Peel the garlic and place it in a bowl. Fill with cooled brine and roll up. Please note that after some time the vegetables will begin to take on a green tint. This process is normal. It just needs to sit in the marinade for one month to marinate well.
Pickled garlic with honey
Many chefs know that it has a distinctive taste. To do this, use a special filling with the addition of apple cider vinegar and honey. In this case, take as much garlic as will fit in the container.
Ingredients: garlic, as much as it takes, one tablespoon of honey, one liter of water, two and a half tablespoons of sugar, one and a half tablespoons of salt, one hundred grams of apple cider vinegar, allspice and coriander.
Preparation:
Before that, you need to clean it in the manner described above. Next, the cloves are placed in half-liter jars. One liter of marinade is enough for about five jars. Then spices are added to the jars. Boil water, add honey and sugar, and after one minute add apple cider vinegar. The marinade is poured over the garlic, rolled up and left for one month, after which the preparation can be tasted. This preservation is stored at room temperature.
Garlic marinated with beets
For those who don’t know how to pickle garlic for winter with beets, it must be said that the appetizer turns out to be quite spicy. In this case, a dressing is first prepared from beets, from which the marinade will be cooked.
Ingredients: half a kilogram of vinaigrette beets, one kilogram of garlic, one hundred grams of acetic acid, fifty grams of salt, fifty grams of sugar, three hundred grams of boiled water.
Preparation:
Starts to prepare pickled garlic (recipe with cloves for the winter) from the fact that the beets are cleaned and grated, crushed so that the juice is released, and water is added. This mass is set aside for twenty minutes. Then filter the juice, boil it, add all the spices and vinegar. Remove the husks from the garlic. Divide it into teeth, put it in boiling water and boil for three minutes, then immediately pour cold water over it so that the vegetable cools quickly. The teeth are placed in jars and poured with hot beet marinade, rolled up and left to cool, wrapped in a blanket. The next day, the preservation is transferred to a cold place.
Pickled garlic cloves for the winter: a quick way
Ingredients: young garlic cloves, one liter of water, fifty grams of sugar and salt, one hundred grams of vinegar.
Preparation:
Dry garlic is peeled and divided into slices, scalded with boiling water and cooled. The teeth are laid out in pre-prepared jars. Next, prepare a brine from water, sugar and salt. They boil it. Add vinegar at the end and remove from the stove. The jars are filled with brine one and a half centimeters below the neck, covered with lids and left to sterilize for five minutes, after which they are rolled up.
Garlic in bay leaf marinade
Ingredients: one kilogram of garlic cloves, three glasses of water, one glass of sugar, one tablespoon of table salt, five peppercorns and the same number of bay leaves, two hundred grams of vinegar.
Preparation:
Before that, these teeth are filled with hot water and left to infuse for one day. After time, the jars are sterilized, garlic is placed in them and marinade is poured, which is prepared according to the recipe indicated above. The vegetables are rolled up and left to cool.
Garlic cloves in grape juice
This recipe is quite unusual; the vegetables come out with an interesting taste.
Ingredients: two kilograms of garlic cloves. Marinade: five hundred grams of red grape juice, three hundred grams of vinegar, three hundred grams of sugar, four tablespoons of tea salt, ten bay leaves, sixteen peppercorns.
Preparation:
Before that, you need to pour boiling water over it and set aside for five minutes, then rinse with water. Garlic is placed in jars. A marinade is prepared from all the necessary ingredients, poured over the vegetables, rolled up and set aside to cool, and then transferred to a cold place.
Garlic pickled without vinegar
Ingredients: cloves of eight heads of garlic, four tablespoons of honey, one hundred and forty grams of lemon juice, one tablespoon of sour cream, salt and spices.
Preparation:
The teeth are pre-prepared in a manner known to us. Sour cream, honey and juice are mixed, spices are added. This mass is transferred to a saucepan. Add the garlic cloves and bring to a boil, then simmer for about three minutes. Then the vegetables along with the brine are poured into jars and rolled up. The cooled preserves are placed in a cool place. You can try this vegetable in just two days; you don’t need to wait for it to brew. This appetizer goes well with potatoes and stewed vegetables.
Garlic marinated in onion peels
Ingredients: one kilogram of garlic cloves, four large onions. Marinade: two hundred grams of water, one hundred grams of vinegar, fifty grams of sugar, twenty grams of salt, five grams of cinnamon, three bay leaves, three peppercorns.
Preparation:
The onions are cleaned and the husks are well dried. Garlic cloves are processed in the same way as described above. Garlic and peels are placed in layers in prepared jars. A marinade is prepared from all of the above components, poured over the preparations, the jars are rolled up, cooled and stored for further storage. You can try the snack in two weeks.
Garlic marinated with hot pepper and wine
Ingredients: one kilogram of garlic cloves, two chili peppers, half a liter of white wine, half a liter of wine vinegar, three glasses of sugar, two bay leaves, one tablespoon of white pepper, a small amount of olive oil.
Preparation:
First, prepare the marinade from all the necessary ingredients, except olive oil. Boil it for about three minutes, turn off the stove and simmer for another five minutes. Garlic is placed in jars and filled with marinade, a little oil is added and rolled up. This recipe does not use salt. The finished product is sweet, tangy and spicy.
Korean pickled garlic
Ingredients: one kilogram of garlic, one liter of soy sauce. One glass of vinegar.
Preparation:
Both young and old garlic are suitable for this dish. First, the vegetable is prepared, peeled and divided into teeth. Vegetables are placed in jars. Dilute the vinegar with water and pour it over the garlic until it completely covers it. The jars are placed in a cold place for one week. After time, the garlic is transferred to sterile jars. Soy sauce is boiled and simmered for about ten minutes. Then it is cooled and garlic is poured in so that the liquid fills only half the container. The canned food is rolled up and placed in a cold place. You can try the snack after three weeks.
Pickled garlic with horseradish
All of them provide the opportunity to get a savory snack that goes well with many dishes. According to this recipe, the garlic turns out to be very spicy; it is prepared with the addition of wine vinegar, but you can use any other.
Ingredients: two kilograms of young garlic cloves, two hundred grams of horseradish root, two chili peppers, two cloves, one liter of water, fifty grams of sugar, forty grams of salt. Four hundred grams of wine vinegar or any other.
Preparation:
The teeth are placed in a bowl and filled with hot water, left for two minutes, then the water is drained. The pepper is cut into rings, but the seeds can be left. Horseradish root is peeled and chopped or grated. Pepper, garlic, horseradish, and cloves are placed in prepared jars. A marinade is prepared from water and sugar, vinegar and salt. Boil it for about one minute. Hot brine is poured into jars of vegetables, rolled up and left to cool. When they have cooled down, they are laid out in a cold place for fifty days, after which the workpiece can be tasted.
Garlic cloves marinated with spices
Ingredients: young garlic cloves. Marinade: two hundred grams of water, two hundred grams of vinegar, twenty grams of salt, fifty grams of sugar, four peppercorns, three bay leaves. Two teaspoons of hops-suneli.
Preparation:
First, prepare a brine from the above components. It is boiled, boiled and cooled. Garlic cloves are scalded with salted boiling water (fifty grams of salt are needed for half a liter of water) and immediately immersed in cold water for half a minute. Place the garlic in sterile jars, pour in the marinade, cover with thick paper, tying the necks with a tourniquet or thread. Place the container for storage in a cool place.
Garlic contains 6-7.9 percent protein, 7-28 mg of vitamin C, 20-27 percent polysaccharides, 0.06 percent fat, 0.77 mg fiber. The specific taste and smell of garlic is due to the essential oils it contains.
Garlic has an antimicrobial effect, stimulates cardiac activity, tissue regeneration processes, and has a positive effect on the secretion of glands of the digestive tract.
The best way to store garlic heads is as follows. After digging, the garlic needs to be dried, then the stems are cut off, and the roots are burned over the fire of a gas burner. Garlic with burnt roots can be stored until summer, that is, until the next harvest.
MARINATED GARLIC ARROWS AND LEAVES
Collect the arrows and leaves of garlic for pickling before the garlic head forms. Wash them, cut into pieces about 10 cm long, blanch for 1-2 minutes in boiling water, then cool under cold running water, place tightly in heated, clean jars and pour boiling pouring over them.
To pour, dissolve sugar and salt in water, boil for 2 minutes and remove from heat. When it has cooled slightly, add 9% table vinegar, stir everything and pour into jars with leaves and garlic arrows 1.5 cm below the top edge of the jar.
SEALED GARLIC ARROWS
Wash the arrows, cut into 15-20 cm lengths, blanch in boiling water for 2 minutes, cool in cold water, place tightly in a glass or enamel bowl, pour chilled brine so that the brine covers the arrows by 8-10 cm, cover the top with a boiled cloth, Place a small plate or wooden circle and a weight on it.
To prepare the brine, dissolve salt in water, add homemade fruit and berry vinegar (can be table vinegar). Heat the mixture, boil and cool.
Then pour it over the prepared garlic arrows. First, keep the dishes in a warm room, after 3-4 days fermentation will begin, which lasts 4-5 days, after which the dishes with the prepared product should be placed in the refrigerator or taken to a cool room.
From time to time, add weak boiled and cooled brine into the dishes so that the garlic is covered with it at all times.
For brine - 1 liter of water, 50 g of salt, 50 g of fruit and berry vinegar or 25 g of table vinegar.
MARINATED YOUNG GARLIC
Take the heads of young garlic while the cloves are still fresh. Scald the peeled slices with boiling water and cool immediately. Place in heated, clean jars and fill with boiling stock prepared with the addition of salt and sugar.
Boil the filling for 2 minutes, remove from heat. When it has cooled slightly, add 9% table vinegar, stir everything and pour into jars 1.5 cm below the top edge of the jar.
Sterilize the jars, covered with lids, for 5 minutes, then seal.
For filling - 1 liter of water, 50 g of salt, 50 g of sugar, 90-100 g of vinegar.
GARLIC, MARINATED HEADS
Developed, fresh, strong heads of garlic are suitable. Peel them from root lobes and husks, soak for half an hour in boiled water, then rinse under running water. Place in jars and pour in pre-cooked, strained and cooled marinade.
To give garlic a specific taste and smell, place dill “panicles” - stems and inflorescences - at the bottom of the jar and on top.
Leave the garlic at room temperature to ferment for 10-14 days.
As needed, top up the jar with a less concentrated marinade (500 g of water, 10 g of salt, 10 g of vinegar).
Store garlic in a cool place.
For 1 kg of garlic - 600 g of water, 30 g of salt, 30 g of table vinegar.
GARLIC, MARINATED WITH CLOVES
First you need to prepare the marinade filling. Pour water into an enamel pan, add vinegar, sugar, black pepper, bay leaf, suneli hops. Heat to a boil, immediately remove and cool. Divide the garlic heads into individual cloves and remove the dry skin from them.
Place the garlic prepared in this way in a colander and scald with boiling salted water (50 g of salt per 500 g of water), then quickly cool by lowering the colander into a bowl of cold water for half a minute.
Place the prepared garlic in a jar and pour marinade over it.
Cover the jar with a sheet of thick paper, tie it with twine and store at a temperature of 15-22°C.
For pouring - 200 g of water, 200 g of 9 percent vinegar, 20 g of salt, 50 g of sugar, 4 black peppercorns, 3 bay leaves, 2 teaspoons of suneli hops.
LITTLE SALTED GARLIC
Divide the garlic heads into individual cloves and remove the skin from them. Prepare the brine, put the greens for pickling in a three-liter glass bottle: black currant leaves, cherries, dill, horseradish leaves. Then place the prepared garlic there and pour in brine - it should completely cover the garlic.
Cover the bottle with a double layer of gauze, tie it with twine and leave at a temperature of 15-22°C.
After 4-5 days, lightly salted garlic will be ready.
For brine - 1 liter of warm water, 80 g of salt.
