Garlic - a product incredibly useful. Pickling of garlic cloves will allow to keep a pungent garlic flavor, having minimized at the same time a specific smell. The marinated chesnochok will become great snack and tasty addition to a lunch or a dinner.
Garlic marinated with beet
The garlic gloves marinated in beet juice, not only tasty, but also look very brightly and festively. And it is easy to cook this home-made snack and simply.
Ingredients:
- garlic – 500 g;
- beet fresh – 200 g;
- water – 0.5 l;
- bay leaf – 1 piece;
- carnation – 1 piece;
- salt and sugar – on 20 g;
- black pepper – 3-4 peas;
- table vinegar – 30 ml.
Peel garlic from a peel, choose strong, not spoiled cloves.
Fill in them with boiled water, leave for 5 minutes.
Spread out garlic gloves in in advance sterilized banks.
Wash, peel and grate beet on the smallest grater. Fill in the turned-out pureed beets with water, stir and filter through a gauze or a small sieve.
To add salt, sugar, bay leaf, a leaf, pepper peas, a carnation to the prepared beet juice. Bring to the boil.
In each jar to fill in at first vinegar, and then marinade.
To sterilize banks with ready snack 15 minutes.
Twirl banks covers. In few weeks it is possible to taste.
Marinated garlic in Korean
The garlic made according to this recipe can be served to a table as original spicy snack or to use as sauce to meat and fish dishes. And to make this interesting dish, the minimum of ingredients will be required.
Ingredients:
- garlic – 1 kg;
- table vinegar – 0.5 l;
- soy-bean sauce – 1 l.
To sort a head of garlic on cloves. Not clean cloves from a peel, but it is obligatory to wash out and dry well.
Lay garlic gloves in a clean can and fill in with vinegar.
Remove jars to the cool dark place for a week.
After the specified time to lay out otmochenny garlic in vinegar in the sterilized banks. Each jar has to be filled with garlic approximately half.
Boil a soy-bean sauce within 10 minutes and fill in with it garlic cloves. Sauce has to fill to bank to the neck.
It is dense to close banks the metal covers which are previously sterilized. Remove to the cool place.
Chesnochok marinated in a soy-bean sauce will be ready in 3 weeks, but it is possible to store it if desired longer.
Garlic gloves in spicy marinade
The garlic pickled according to this recipe can be served to a table already in couple of days.
Ingredients:
- garlic – 0.5 kg;
- cinnamon – a pinch;
- 9% vinegar – 100 ml;
- rosemary dried – a pinch;
- water – 100 ml;
- bay leaf – 1 piece;
- salt – 15 g;
- Chile hot pepper is a pod half;
- sugar – 30 g.
Peel garlic from a peel, divide into cloves, to wash out properly. Scald boiled water, sustain minute, and then drench with cold water.
Cut hot pepper ringlets.
For marinade with the boiling water to add vinegar, sugar and spices to a pan. Allow to boil minute and remove from fire.
Lay garlic in bank, fill in with marinade. Close a cover and for several days to remove in the fridge.
Instant marinated garlic
For this recipe it is desirable to take young heads which still call dairy, their taste softer. Even the most inexperienced hostess will be able to repeat this simple classical recipe.
Ingredients:
- garlic – 600 g;
- fennel – 2 umbrellas;
- water – 2 glasses;
- leaves of cherry – 5 pieces;
- salt – 30 g;
- leaves of currant – 5 pieces;
- vinegar of 9% – 200 ml.
To clean heads of garlic from a peel, to sort on cloves, to wash up carefully. Fill in with hot water and leave for an hour. During this time to sterilize banks.
Lay garlic cloves, leaves of cherry and currant, fennel greens in banks.
For marinade to add vinegar and salt to water. Boil and fill in in banks. Cover with pure fabric and sustain within two weeks at a temperature of 10-15 degrees.
Store in the fridge.
Garlic with a gooseberry
Such snack will be to the taste to those who like to try new and not most usual dishes. The gooseberry in this recipe can be replaced with grapes without stones.
Ingredients:
- garlic – 500 g;
- gooseberry – 500 g;
- water – 1 l;
- salt – 2 tablespoons;
- sugar – 2 tablespoons;
- vinegar of 9% - 200 ml;
- spicery (pepper, carnation) – to taste and at will.
Gooseberry it is good to wash out, remove tails. Berries are necessary only strong, not overripe.
Clean, divide garlic into cloves.
In the sterilized jars to lay out at first garlic, from above gooseberry berries. Any proportions.
Make marinade: to put salt, sugar, black pepper, allspice, a carnation in a pan and to fill in spices with water liter. Bring marinade to the boil, then add vinegar and allow to boil several minutes.
It is accurate to fill in marinade in banks to the neck. Roll up. Cover with something warm for a couple of hours. Store marinated garlic with a gooseberry in a cold room - in the basement, in the fridge.
Garlic with ginger and Chile
Ingredients:
- garlic – 300 g;
- chili pepper – 2 pods;
- fresh root of ginger – 40 g;
- water – 300 ml;
- vinegar of 9% - 20 ml;
- sugar – 25 g;
- salt – 10 g;
- fresh thyme – 1-2 branches.
From the specified quantity of products the jar of marinated garlic of 500 grams will turn out.
Sort the peeled garlic on cloves and wet in cold water approximately for an hour.
Then to drain cold water, to add chili pepper to garlic and to fill in now with boiled water, to leave for 5 minutes. In 5 minutes to drain water.
To cut a piece of ginger thin plates.
To add sugar and salt to water, to bring to the boil and to cook 3 minutes.
In a jar to lay garlic, interlaying any with ginger stripes, thyme branches. Lay one Chile pepper in the middle of a jar, the second from above.
Fill in vegetables with the boiling marinade and vinegar.
Sterilize to bank in the boiling water 3 minutes. Twirl a cover. It is ready awaking in two weeks