Pickled garlic is an unusual but very tasty dish. It can be added to other dishes or used as an independent snack, since after processing the bitterness practically disappears.
Pick your recipe
After removing the garlic from the garden, immediately cut the tops, leaving a stump of about 2-2.5 cm. Cut the roots flush with the bottom, and remove all clothes from the head, leaving only the last so that the slices do not fall apart. Rinse the garlic in running water. You can also pickle garlic seed arrows, cleansing them of excess integument.
To remove the hotness of garlic, fill the heads with cold water with the addition of 9% natural vinegar (7 kg of garlic 1 liter of vinegar). Garlic will completely lose its stinginess after 30-40 days. After this, drain the vinegar solution and add water, strongly salted and sweetened. Pour in a solution of 6% apple cider vinegar (0.5 liters per bucket of marinade). Garlic will be ready in 15-20 days.
To give garlic a more appetizing appearance, add vitamins and organic acids, grate table beets (1 kg) on a fine grater. Stir with 0.5 l of water and squeeze through a sieve or cheesecloth. This juice and add to the marinade.
Store pickled garlic in a dark place, otherwise vitamin C will decompose. Do not freeze the marinade, after thawing the garlic will become soft and will not crunch attractively.
You can get pickled garlic suitable for consumption in a few hours. To do this, cook it according to this recipe: clean the prepared heads of garlic from all the scales and release the cloves. Throw them in a colander, pour over boiling water and cool. Prepare a brine: for 1 liter of water, take 50 g of sugar and 50 g of salt, bring to a boil, boil for two minutes and remove from heat. Add 100 g of table vinegar 9% to the brine and pour the garlic cloves placed in jars with the prepared marinade. After a few hours, such garlic can be used as a snack. You can store garlic marinated in this way for only a few weeks, in a cool, dark place.
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