Pickle garlic in a fast way for half an hour, in a slow (classic way) – one and a half to two months.
How to pickle garlic
Marinate the classic way
If you put whole heads of garlic, then the amount is enough for 3 cans of 0.5 liters;
if the heads are disassembled into teeth, then you get a total volume of 1 liter
Young garlic – 1 kilogram
Boiled water – 1 liter
Sugar – 100 grams
Rock salt – 75 grams
Table vinegar 9% – 100 milliliters (or apple – 200 milliliters)
Cloves – 12 pieces
Black pepper – 4 teaspoons
Dill inflorescences – 6 pieces
Optional, optional: bay leaf, fresh hot pepper – to taste
If garlic is marinated with teeth, then 500 milliliters of brine will be enough
How to pickle garlic
1. Pour 6 cups 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 tops, leaving the last layer of scales holding the cloves together.
4. Put the dill inflorescences on the bottom in pre-prepared jars, place whole heads of garlic on top.
5. Boil water and pour boiling water over garlic for 2 minutes to warm it up: heated garlic will better accept the marinade.
6. Drain boiling water, immediately pour boiling marinade.
7. Pour hot marinade into each jar, roll up. Wait for cooling.
8. Put in a cold pantry or similar place for 4 weeks to marinate. The first sign that pickled garlic is ready is when it sinks to the bottom.
Marinate garlic in a quick way
Young garlic – 0.5 kilograms
Sugar – 30 grams
Water – 1 cup 200 milliliters
Rock salt – 1 teaspoon with top for marinade, 1 teaspoon with top for heat treatment of garlic
Table vinegar 9% – 0.5 cup
Bay leaf – 3 pieces
Black pepper – 5 peas
Thyme – 2 sprigs for each jar
Dill seeds – 2 teaspoons
How to pickle garlic quickly
1. To prepare the marinade, you need to pour water and vinegar into the pan, 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 the addition of a teaspoon of salt and sugar.
5. On a slotted spoon, lower the garlic cloves into boiling water for 2 minutes.
6. Put garlic cloves in jars.
7. Fill each jar to the top with marinade, cover with lids.
8. Sterilize jars of garlic for 5 minutes, then tighten the lids.
9. Wait for complete cooling.
10. Put pickled garlic for 5 days in a dark, cool place.
When pickling garlic, make sure that the heads fit 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 teeth, they will take up much less volume in the jar. You can also mix the methods of peeling garlic: lay whole heads, and lay the free space 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, because 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 calms the nerves without a caloric load on the body. If the preparation is large, it is recommended to involve children in the process of cleaning and sorting garlic: small garlic in 1 jar, large in 2, 3 medium-sized garlic. Develops a remote perception of size.
Instead of water, you can use freshly squeezed beet or apple juice.
Since garlic contains bitterness and can have an effect on the skin of the hands, it is recommended to peel it with plastic gloves.
So that the garlic during pickling is not too sharp, it can be poured with cold water for a day, then the extra sharpness will go away.
If, when cooking garlic in the first way, the cloves are overcooked in boiling water, they will become soft , not crispy . Storing pickled garlic in the freezer will also cause it to soften and lose much of its palatability.
For long-term storage (by cold pickling), garlic can be prepared not only with whole heads, but also with individual cloves. The technology and taste will not change from this, and the jars will take up less space in the pantry.
It is better to choose young garlic for pickling , frankly old and sluggish fruits are not suitable. Accordingly, the season for this harvest is determined by the ripening of garlic – from mid-July to mid-August .
The following spices will help diversify the flavors of the marinade : suneli hops at the rate of two teaspoons per liter of marinade, as well as cumin or cumin (not ground) – they will need to be taken in a teaspoon per liter of marinade.
You can give a bright color and bring a share of vitamins and amino acids to garlic during pickling using beetroot juice . To do this, you need to take medium-sized beets, grate on a fine grater, squeeze out the juice and pour it into the marinade before rolling.
Thanks to pickling, garlic almost completely loses its pungency , and after eating it will not leave such a strong, specific smell inherent in fresh cloves.
Without marinating, garlic can be rid of the stinginess with the help of 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 head of garlic is poured with a solution of salt with the addition of sugar, and a little apple cider vinegar is added, then in two weeks you will again get pickled garlic.
The cost of 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 as much – from 100 rubles. per kilogram. Pickled garlic – from 100 rubles. for 260 grams.
If store-bought garlic has changed color during the pickling process, don’t worry. It may turn blue or green as the copper and enzymes such as allicinase react with the acetic acid. This does not pose a health hazard, and depends on the varietal characteristics and the fertilizers used in the cultivation.