How to salt whole heads of garlic for the winter

What's good about pickling? Garlic itself is an antiseptic and does not need vinegar to prevent it from going bad. Without vinegar, the taste of garlic is not distorted, but only softened, leaving all its beneficial properties intact.

Select undamaged garlic heads and remove the root with the upper hard stem. If the head crumbles into cloves, nothing bad will happen. These will be just individual cloves and this will not affect the taste in any way.

Place the garlic in a saucepan and cover with cold water. Before salting, garlic must be soaked for three days, changing the water twice a day.

After soaking, you can start salting. Place the garlic in clean jars. You don’t have to sterilize them, but just wash them with soda. Now you need to prepare the brine:

• 1 l. water;
• 100 gr. salt.

And at this stage the nuances begin. To make the garlic heads pink, add beet juice to the water, or cut pieces of beets and place them between the garlic heads.

Green garlic is obtained by boiling currant leaves, cherries and dill in a saucepan.

For classic white garlic, you don’t need to add anything to the brine.

Whatever method you choose, pour the cooled brine over the garlic so that it covers the heads by at least 2 cm.

Cover the jar of garlic with a nylon lid and leave it at room temperature for 3-4 days. After this, you need to close the jar with a tight lid and take it to a cool place. You can taste salted garlic after 30 days, and it can be stored in brine for up to two years.

Watch the video on how to pickle whole heads of garlic according to the Georgian recipe: