Today we will tell you how to pickle garlic at home. This original and very tasty workpiece retains all the useful properties, but relieves the unpleasant consequences of its use in fresh form. When eating such garlic, you can no longer worry that it will somehow affect the freshness of breathing.
In addition, pickled garlic can be added to a variety of salads and other dishes, complementing their taste and piquancy.
Garlic marinated with denticles for the winter
Ingredients:
- cloves of garlic - 500 g;
- purified water - 300 ml;
- salt large, not iodized - 1 tbsp. a spoon;
- granulated sugar - 2 tbsp. spoons;
- vinegar dining room 9% - 50-70 ml;
- laurel leaves - 2 pieces;
- pepper fragrant peas - 3-5 pcs .;
- peas of black pepper - 8-10 pcs .;
- buds of a carnation - 2 pieces;
- stick of cinnamon (optional) - 0,5 pcs.
Preparation
Garlic cloves are rid of husks, washed, stacked in a suitable container and poured for two or three minutes with steep boiling water. Then throw hot garlic teeth into a colander and rinse well with cold water. Now lay out the cooled garlic according to the previously sterilized jars and proceed to prepare the marinade. To do this, pour clean water into the ladle, add salt, sugar, laurel leaves, peas of black and fragrant pepper, buds of carnation and, if desired, half a cinnamon stick. We put the container with the marinade on the fire and warm it, stirring, to a boil and dissolve all the sweet and salty crystals.
Now pour in the vinegar, remove the marinade from the fire, extract the cinnamon and pour spicy liquid on the jars of garlic. We seal the containers with covers and determine for storage to other blanks. After two weeks, you can try the garlic.
Marinated garlic with whole heads - a recipe for instant cooking
Ingredients:
- heads of garlic - 500 g;
- purified water - 1 l;
- salt large, not iodized - 1 teaspoon;
- vinegar dining room 9% - 250 ml;
- laurel leaves - 2-3 pcs .;
- pepper fragrant peas - 3-5 pcs .;
- peas of black pepper - 8-10 pcs.
Preparation
In this case, we will pickle whole heads of garlic. For this it is sufficient to wash them and, without cleaning them, put them in sterile jars prepared in advance. Now pour water into the pan, throw the laurel leaves, peas of black and fragrant pepper. You can also put any other spices to your taste or dill umbrella with seeds, which will bring its share of piquancy to taste.
Warm the mixture to a boil, pour in the vinegar and pour the garlic's garlic in the cans so that it completely covers the vegetable. We seal the workpiece with lids and store it in the storeroom.