How to pickle garlic
We marinate in the classic way
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If you put the whole heads of garlic, then the amount will be enough for 3 cans of 0.5 liters;
if the heads are disassembled into teeth, then the total volume is 1 liter
Young garlic - 1 kilogram
Boiled water - 1 liter
Granulated sugar - 100 grams
Rock salt - 75 grams
Table vinegar 9% - 100 milliliters (or apple cider vinegar - 200 milliliters)
Carnation - 12 pieces
Black pepper - 4 teaspoons
Dill inflorescences - 6 pieces
Optional, optional: bay leaf, fresh bitter pepper - to taste
If garlic is pickled with prongs, then 500 milliliters of brine will be enough
How to pickle garlic
1. Pour 6 glasses of water into a saucepan, add sugar, salt and all prepared spices (except vinegar and dill inflorescences), bring to a boil, cook for 5 minutes.
2. Pour vinegar into the boiled marinade.
3. Peel the garlic bulbs from some of the common upper covers, leaving the last layer of scales holding the cloves together.
4. Put dill inflorescences in prepared jars on the bottom, place whole heads of garlic on top.
5. Boil water and pour boiling water over the garlic for 2 minutes so that it warms up: heated garlic will better accept the marinade.
6. Drain the boiling water, immediately pour the boiling marinade.
7. Pour hot marinade into each jar, roll up. Wait for cooling.
8. Place in a cold pantry or similar place for 4 weeks to marinate. The first sign that pickled garlic is ready is that it will settle to the bottom.
Pickling garlic in a quick way
ProductsYoung garlic - 0.5 kilograms
Granulated sugar - 30 grams
Water - 1 cup 200 milliliters
Rock salt - 1 heaped teaspoon for the marinade, 1 heaped teaspoon for heat treatment of garlic
Table vinegar 9% - 0.5 cups
Bay leaf - 3 pieces
Black pepper - 5 peas
Thyme - 2 twigs for each jar
Dill seeds - 2 teaspoons
How to quickly pickle garlic
1. To prepare the marinade, you need to pour water and vinegar into a saucepan, add sugar, a teaspoon of salt and all prepared spices.
2. Bring the marinade to a boil.
3. Peel the garlic bulbs from common dry covers, divide into cloves, without removing the dense cover from each individual clove.
4. Boil a glass of water with a teaspoon of salt and sugar.
5. On a slotted spoon, put the cloves of garlic in boiling water for 2 minutes.
6. Transfer the garlic cloves to the jars.
7. Pour marinade over each jar and cover with lids.
8. Sterilize the jars of garlic for 5 minutes, then tighten the lids.
9. Wait for complete cooling.
10. Put the pickled garlic in a cool dark place for 5 days.
Fusofacts
When pickling garlic, you need to make sure that the heads crawl through the neck of the jar. If they don't fit, you can break the heads in half.After dividing the heads of garlic into prongs, they will take up much less volume in the jar. You can also mix methods for cleaning garlic: lay whole heads, and free space lay with teeth.
Keep in mind that after peeling the garlic, its weight will change. For example, the weight of 450 grams of garlic has decreased by 1/3.
It is recommended to harvest garlic in a small container, since after opening the jar, its shelf life is 1 week.
The younger the garlic, the easier it is to peel. You can recognize young garlic by the arrows: they are green, like green onions.
Peeling garlic is inextricably linked with fine motor work, and accordingly soothes the nerves without a calorie load on the body. If the workpiece is on a large scale, it is recommended to include children to the process of cleaning and sorting garlic: small garlic in 1 jar, large in 2, in 3 medium-sized garlic. Develops a distant perception of size.
You can use freshly squeezed beet juice or apple juice instead of water.
Since garlic contains bitterness and can affect the skin of the hands, it is recommended to clean it with plastic gloves.
So that the garlic is not too spicy during pickling, it can be poured with cold water for a day, then the extra spiciness will go away.
If, when cooking garlic in the first way, the cloves are overexposed in boiling water, they will become soft, but not crispy... Storing pickled garlic in the freezer will also soften and lose much of its palatability.
For long-term storage (by cold pickling method) garlic can be prepared not only with whole heads, but also with individual cloves. This will not change the technology and taste, and it will take less space in the pantry of the jar.
It is better to choose for pickling young garlic, frankly old and sluggish fruits are not good. Accordingly, the season for this harvest is determined by the ripening of the garlic - from mid-July to mid-August.
The following will help to diversify the shades of taste of the marinade. spice: suneli hops at the rate of two teaspoons per liter of marinade, as well as cumin or cumin (not ground) - you will need to take a teaspoon per liter of marinade.
Give bright color and you can add a share of vitamins and amino acids to garlic when pickling using beet juice... To do this, take a medium-sized beet, grate it on a fine grater, squeeze the juice and pour it into the marinade before rolling.
Thanks to pickling, the garlic is almost completely loses its pungency, and after eating it will not leave such a strong specific smell inherent in fresh cloves.
Without pickling, relieve garlic from pungency you can use ordinary vinegar. To do this, pour three kilograms of garlic with cold water mixed with half a liter of nine percent table vinegar, and put it in the pantry for a month. If, after such treatment, the heads of garlic are poured with a solution of salt with added sugar, and a little apple cider vinegar is added, then in two weeks you will again get pickled garlic.
The cost fresh and pickled garlic (Moscow, June 2020):
Young garlic - from 200 rubles. per kilogram. For comparison, last year's garlic in the young season costs half the price - from 100 rubles. per kilogram. Pickled garlic - from 100 rubles for 260 grams.
If store-bought garlic changed color during the pickling process, no need to worry. It can turn blue or green, as copper and enzymes such as allicinase interact with acetic acid. This does not pose a health hazard, and depends on the varietal characteristics and the fertilizers used in growing.