Mother Nature gifted garlic with intense flavors. The tuber should also be beneficial for our health. If you don't mind the accompanying smell, you can regularly reach for a couple of toes. Pickled in a jar, they are delicious and immediately available.

The garlic can be refined with spices

Insertion: You have this scope

The garlic already has everything it needs for a good taste. Not much has to be added to the tuber in the glass either. A good olive oil is the best companion that keeps it healthy and tasty for a long time. A combination of vinegar and oil has also proven its worth as a preservative.

Nevertheless, your own imagination does not have to be slowed down by these simple basic variants. The garlic does not necessarily need additional flavors, but it can harmonize very well with some.

  • intensely fragrant herbs such as rosemary, thyme and oregano
  • dried chili peppers
  • peppercorns and juniper berries
  • cloves and laurel
  • fresh ginger pieces
  • and much more m.

By the way, a pickled clove of garlic loses some of its sharpness and strong taste. In addition to the newly won mildness, the other companions also come into their own.

Basic recipe with olive oil

Quantities are actually superfluous for this recipe. It is only appropriate to point out that the amount of garlic is followed by roughly twice the amount of oil. How much garlic you start your pickling experiment with is up to you. Would you like to fill a specific jar or process an available amount of garlic? The procedure is as follows:

  1. Obtain a suitable jar that is airtight and closes tightly.
  2. Thoroughly clean the glass with hot water and then allow it to dry completely.
  3. When the tubers are really fresh and in good condition, separate them into individual cloves and peel them off.
  4. Leave the cloves whole or cut into smaller pieces or slices.
  5. Put the garlic in the clean jar. This does not necessarily have to be full.
  6. Fill the glass with good olive oil. The garlic should be completely covered with it.
  7. Place the well-sealed jar in the fridge. Keep it there until the last clove of garlic is gone.
  8. Always remove the desired amount of garlic with a clean spoon so that no germs get into the glass.

tips

Garlic preserved in oil will keep even longer if you keep the jar in the freezer. The oil-garlic mixture does not freeze and so the desired amount can be taken with a spoon at any time.

Garlic paste with oil

Garlic cloves pickled in oil need to be finely crushed when cooking some dishes. This always involves a bit of work, which is also made more difficult by hand. The oily toes are slippery and difficult to hold on to securely. It is therefore a good idea to pickle garlic as a paste for such cases.

  1. Fill the jar with garlic and oil as previously described in the basic recipe. So you have exactly the quantities you need for the glass.
  2. Now pour the contents into a bowl and puree it with a hand blender. Either very fine or coarser if you want to be able to taste bits later when eating.
  3. Fill the finished paste into the jar and seal it airtight.
  4. Put the jar in the fridge or freezer.
  5. Gradually remove the portions you need for soups, sauces or dips.

tips

The same applies here: Always remove the garlic paste with a clean spoon so that no harmful germs can get into it.

Basic recipe with vinegar and oil

For the vinegar variant you need the following ingredients:

  • 5 fresh garlic bulbs, peeled
  • 500ml of water
  • 500 white wine vinegar
  • olive oil
  • salt
  • Cook a brew from white wine vinegar, water and salt, to which you can also add a few herbs of your choice.
  • Add peeled garlic cloves. Let the whole thing simmer on a low heat for about 5 minutes.
  • Then remove the pot from the stove and allow the brew to cool completely.
  • Pour the brew into a sieve and allow the garlic to drain briefly.
  • Put the garlic in a clean jar and fill it up with olive oil.
  • Place the tightly sealed jar in the fridge, where the garlic should sit for about three days.

    • Garlic as a companion

    Pickled garlic doesn't always have to be the main ingredient in the jar. Since it is used in smaller quantities anyway, it is a good idea to pickle it along with other ingredients.

    Just look around and see if you don't discover an interesting recipe with feta cheese, mushrooms, tomatoes, peppers or similar. So you get two delicious things in the glass. If necessary, you can always fish one or the other clove of garlic out of the mixture.

    durability

    The shelf life of garlic pickled in oil is several months. The darker and cooler it is stored, the longer it remains usable.

    Pickled garlic can be used both immediately and pure, as well as for cooking.

    Conclusion for fast readers:

    • Basis: A good olive oil or a combination of vinegar and oil is sufficient for pickling
    • Additional ingredients: Depending on your preference, peppercorns, juniper berries, chili peppers, cloves or bay leaves are welcome
    • Herbs: Intensively scented herbs such as rosemary, thyme and oregano also harmonize with garlic
    • Recipe with oil: Ingredients: Fresh garlic as needed and about double the amount of olive oil
    • Step 1: Clean and dry a sufficiently large jar that can be closed well
    • Step 2: Peel garlic cloves; leave whole or cut into slices
    • Step 3: Put the garlic in the jar and fill it with olive oil; Garlic should be completely covered
    • Step 4: Close the jar tightly and put it in the fridge
    • Consume: Always remove the garlic with a clean spoon so that no germs get into the glass
    • Tip: Glass can also be stored in the freezer; Content doesn't freeze, but stays fresh longer
    • Garlic paste: Garlic and oil can also be pureed and put into the glass as a practical paste
    • Recipe with vinegar: 5 fresh, peeled garlic bulbs; 500 ml each of water and white wine vinegar, olive oil; salt
    • Step 1: Boil water, white wine vinegar and salt; Add garlic and simmer for 5 minutes
    • Step 2: Let the brew cool down first and then pour it through a sieve; Drain the garlic
    • Step 3: Place garlic in a jar and fill with olive oil
    • Step 4: Leave the garlic in the fridge for about 3 days; then enjoy in portions from the fridge
    • Garlic as an accompaniment: pickled mushrooms, feta cheese, tomatoes, peppers, etc. benefit from its aroma
    • Shelf life: Pickled garlic can be stored for several months if stored in a cool, dark place
    • Use: Pickled garlic can be used pure or for cooking

    The garden journal freshness ABC

    How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

    The garden journal freshness ABC as a poster:

    • as a free PDF file to print out yourself

Category:

Care tips