Classic pickled garlic cloves

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to pickle garlic cloves for the winter? It is better to take young garlic, but you can also take it from a fresh harvest. If you buy, take garlic with leftover roots. This wisdom was suggested to me - such garlic will not turn blue and green, like Chinese garlic / you can distinguish it by the cut roots /.

2. STEP 2

   

   Prepare the ingredients for the marinade. Choose the marinade from two options, whichever you prefer. I like them both. Take 9% vinegar. Sugar is used here as a flavor enhancer, so I don't recommend removing it. Do not use iodized salt - regular table salt, preferably coarse.

3. STEP 3

   

   Peel the garlic and rinse well in cool water. Cut off greenish edges and damage without regret. Also rinse all aromatic greens.

4. STEP 4

   

   Prepare glass jars. Wash them with baking soda and rinse well under running water. Place wet in a cold oven, neck down, with metal lids nearby. Turn on the oven to 150 degrees. After reaching the set temperature, sterilize 0.5l jars for 10 minutes, 1l jars for 15 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, and it has not let me down.

5. STEP 5

   

   For this preparation, it is convenient for me to use 250 ml jars. Place a currant leaf, dill, then garlic on the bottom of each. Between the layers of garlic, place pepper rings, more herbs, and dill on top. Fill the overflow jars with boiling water. Cover them with sterile lids and let stand for 5-7 minutes, then drain the water from the jars into a saucepan.

6. STEP 6

   

   Prepare the marinade. Add 0.5 cups of boiling water to the drained water, add pepper, cloves, bay leaves and let it boil on the stove. Add salt and sugar to boiling water, let it simmer for 2-3 minutes and add 9% vinegar at the rate of 1 tbsp. on the jar, at the end of the boil. /You can also pour vinegar directly into the jar/.

7. STEP 7

   

   Immediately pour the finished boiling marinade into overflow jars and screw on the lids. It happens that the marinade boils away and there is almost not enough of it, in this case, just add boiling water. Check the seal of the lids by rolling the jars on the table.

8. STEP 8

   

   Wipe the jars clean, turn them over onto the lid, cover with a blanket and leave to cool under the “fur coat”. Store in the refrigerator, they will be ready in a month. I get 3 jars of 250 ml each, but this depends on the size of the garlic cloves (the smaller the garlic, the more it can fit in the jars). When shooting, I used the OPTION-1 marinade. The taste of the garlic seemed sharper and more vigorous than in Option-2 /this one reminded me of garlic from salted milk mushrooms/.

Comments on the recipe

alexa

29.07.2023

4.5

You can also seal garlic for the winter using this recipe.

naniki

29.07.2023

4.6

Nice recipe, dear! Somehow we have never pickled garlic, but you have such beautiful jars and a lot of it, I have no doubt about the taste!

BLUE-EYED

29.07.2023

4.7

Natasha, thank you for your attention to the recipe and your intuition about the product! The taste is really good, I already took a sample, only then I posted the recipe. The jars also remained behind the scenes; I prepared them according to three recipes, but I didn’t have time to take them all off. It is especially tasty with meat, there is no strong garlic bitterness and such a piquant spiciness that it is said to be acceptable for the Slavs. I got hold of the recipe from my Crimean relatives; there and in the Caucasus they don’t cook garlic in any way... Once you try it, you cook it all the time!

Pirko Rita

29.07.2023

4.6

I adjusted the recipe a little. Here are my jars.

zita

29.07.2023

4.5

Good day. Interesting recipe. I’ll try it. Before cleaning, put the garlic in cold water and let it sit for a while so it’s easier to peel. Good luck with the preservation, everyone.