Pickled garlic for the winter - 13 cooking recipes

The healing properties of garlic have been known to mankind since ancient times, but the opportunity to use it is not always available. And all because of the sharp specific smell. An excellent alternative to fresh culture is pickled garlic. This savory spice retains all its beneficial qualities, and thanks to the marinade with spices and vinegar, it acquires a mild taste and a less pronounced aroma. This original Russian appetizer can serve as an independent dish, an ingredient for various gravies, or an addition to meat or fish. Recipes for pickled garlic for the winter are varied: with dill, soy sauce, tarragon, white grape juice, oriental spices, with beets, which gives the liquid a beautiful red tint. It can be prepared hot or cold, marinated in slices, whole heads, peeled or peeled - it all depends on the preferences of the housewife. Dried or young vegetables are not suitable for canning. Before the cooking process, they must be soaked to prevent them from darkening. Canned garlic has a long shelf life, provided that the jars are kept in a dark, airy place.