Homemade pickled garlic - how to pickle garlic heads for the winter.
I tried pickling garlic heads (like at the market) not long ago. Last season, a neighbor shared with me her favorite homemade recipe for preparing garlic, which does not require much labor and, as it turned out later, is also very tasty.
Products we need for the recipe:
- garlic - one kilogram;
– water – 600 g;
- vinegar - 30 g;
- salt - 30 gr.
How to pickle garlic heads deliciously for the winter.
It is better to choose strong, well-developed garlic heads.
The garlic selected for harvesting must be freed from roots and husks and then filled with boiled water for thirty minutes.
After the required time has passed, our garlic needs to be rinsed in running water.
Next, we transfer the heads into prepared jars, and then fill them with marinade, prepared in advance and allowed to cool.
If you like the preparation to be a little spicy, then you can put a couple of dill inflorescences or chopped stems on the bottom of the jar before adding garlic.
Now, we leave our preparation for two weeks at room temperature for the fermentation process. During this process, the garlic will absorb the marinade; you just need to control the process and timely add the marinade filling to the jars as needed.
The pouring concentration is as follows: for half a liter of water, 10 grams of salt and the same amount of vinegar.
After complete salting, remove the workpiece for cold storage.
Pickled garlic heads are an appetizing preparation that will certainly be an excellent addition to main courses, and if you add it to salads, you will get a new piquant and original taste of familiar dishes.
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