Marinated garlic as on the market: a recipe. Fast, tasty, easy

Among the variety of pickles, garlic spins are made by few. A pity - in a pickled or pickled form, he does not lose his useful qualities. At the same time, bitterness is largely mitigated while preserving the spice. Try to cook at least a small amount of pickled garlic as in the market: the recipe, although it takes time to wait, is entirely within the power of anyone who has already worked on preparations for the winter. And as a snack vegetable will go to meat, fish, and vodka is not bad. Benefits and pleasure in one bottle!

Classic Edition

Naturally, every chef has his own idea of how marinated garlic is put on the market. The recipe offered here is used by home cooks most often. If you feel that there is something missing in it - experiment and customize for yourself.

So, we cook delicious garlic at home with a traditional recipe. For this kilogram heads are not very large, tight and not germinated, cleaned from the top "coat", without affecting the individual shells of the lobules. Chesnochina should remain intact. The cooked garlic is boiled, cooled with running water and filtered through a strainer or colander. If there are noticeable roots, they are pruned. The heads are laid out in jars (it is more convenient to use half-liter) with pouring laurel and cereal pepper. Of the 9 percent vinegar and water (take a glass) with the addition of a spoon (with a slide) of salt and two and a half sugar is made marinade. They are filled with cans, covered with gauze and stand for a couple of weeks in the heat. Then the containers are closed with lids, can be plastic, and transferred to a cooler place. The cellar with the fridge is not very suitable, it should be warmer, something like a pantry.

Marinated garlic as on the market: a recipe with beets

Many people like the red garlic market garlic. To achieve such a shade in your kitchen is not difficult at all. And the taste will be softer, and the eye rejoices. When we prepare this kind of sunset at home, we take a medium sized beetroot per kilogram of garlic. The main ingredient is prepared in the same way as in the previous recipe. Beets are mine, we clean and cut with thin plates or large straws. Put the garlic in a sterile jar, alternating it with a borax. Make marinade: 900 milliliters of water boil in the company of two spoonfuls of salt, an equal amount of sugar, six peas and four chopsticks. After removing from the fire, pour half a glass of vinegar (9%) and in an even hot form we pour on the banks. If garlic is closed for the winter, the containers are sterilized for five minutes if it is supposed to be eaten immediately - covered with a dense lid and left for three days warm.

Apple garlic

There is a very interesting way how to pickle garlic heads to get an unusual taste. It needs to be freed from the upper husk, washed and put in a bowl, where it will marinate. It is poured over the shoulders with water to determine how much marinade is needed. The liquid is decanted into a measuring container; Half pours out, and instead of it an equal amount of apple juice is added. Naturally, it's better to take it with your own hand. You can replace it with a purchase, if you are sure that it is natural, not reconstituted and sweetened with sugar. In marinade, salt is added (a spoon to a liter jar of garlic), and after its dissolution it is poured into cans. For two weeks leave at normal temperature (not in the cold and not in the sun), and you can enjoy a wonderful snack.

Marinuem without vinegar

The vinegar taste is far from being to everyone's liking. In this case, most of the twists without it do not work. However, you can roll magnificent garlic for the winter without this ingredient. The process will be slightly different from the already described manipulations. The heads are washed and dried, after which they are packed in half-liter jars and filled with boiling water. When it cools, the water merges and the approach repeats. After the second time, salt is added to the jar with sugar and citric acid (on the spoon), pieces of eight peppercorns, a little coriander and dill, a bay leaf, a pair of nails and a tablet of "Aspirin". The capacity is filled only with boiling water and immediately sealed.

In Chinese

Preparation of pickled garlic is popular in many culinary traditions. Lovers of Asian cuisine will certainly appreciate the Chinese recipe. The upper skin is removed from the heads; They are cleaned in such quantity that they fill the liter bank almost to the top. The water boils; After removing from the fire, soy sauce is poured into it, based on a glass on a half-liter basis. Garlic, folded in a jar, is filled with a compound, tightly closed with a lid and hides in the cold for at least a week.

Siberian recipe

Young garlic is more preferable here. But a mature one, if he is not lying, does not become inside empty. The heads are released from the outer husks, the roots and the remaining arrows are cut off. Garlic is washed and densely packed in cans; As they fill the tank, a washed cowberry is poured into the tank. Berries need half a kilo for every two kilos of the vegetable. The water is boiling with salt. A liter of liquid is put in three spoons. When the marinade cools down, half a glass of apple (possibly wine, but not table) vinegar is poured into it. Pouring is distributed to banks, they are rolled up and stored.

Not all, of course, have the opportunity to get lingonberries. Do not be upset: the Siberian pickled garlic in the bank does not lose its taste, if this berry is replaced by the same amount of red currant or half - cranberries. However, if you like sour, cranberries can be put in the same weight.

Mriya Niori

If you managed to pick up pickled garlic as in the market, you will also like the recipe in Georgian. Only then is it necessary to have a young vegetable, collected in a couple of weeks before the due date: at this moment it is the most succulent. The outer layers of the husks are removed to the maximum, only a thin joining film should remain. The heads for a minute or two descend into a steep boiling water, laid out on a flat surface and sprinkled with excess amount of coarse salt. Tarragon is placed on the bottom of the cans, after which we begin to gently carry the heads of garlic. Each layer is again excised with tarragon and sprinkled with a drop of dried red pepper. The pouring is made: the boiled water is combined with wine vinegar in a proportion 1: 1. Want the most delicious, elite niori marijuana - replace the water with natural unsweetened pomegranate juice. The marinade is poured warm and must cover the garlic. The bank is tied with parchment and left for a week indoors. Finished marinated garlic in Georgian is transferred to the cellar.