Pickling garlic for the winter

About recipe

Having lots of small heads of garlic is the easiest way to use them to pickle them for the winter so that we can use them in our delicious dishes in the winter. The garlic used is fine, dense, rot-free and completely healthy. If the heads are large, break them into pieces or take a jar with a wide neck. Such garlic retains all its useful properties, but loses a little of its taste. It can be a great snack as a side dish, you can add it to soups or to meat. This amount makes a jar of about half a liter.

• Required ingredients::

• Garlic
  300 grams
• Sugar
  25 grams
• Salt
  25 grams
• Allspice
  2 pcs
• Cloves
  2 pcs
• Bay leaf
  1 pc
• Vinegar 9%
  2 teaspoons

• How to make

• 1. Prepare all the necessary ingredients.
• 2. Remove the top layer of garlic, cut off the top and bottom. Wash the garlic and dry it.
• 3. Thoroughly wash and dry the jars, put the prepared garlic in them.
• 4. Add cloves, pepper and bay leaves to each jar.
• 5. Pour salt and sugar into the jars.
• 6. Fill each jar to the top with cold, unboiled water and close the lids. Leave at room temperature for one day.
• 7. Then pour the garlic brine into a pot, add vinegar and bring to a boil over medium heat.
• 8. Pour the boiling brine into the garlic jars and immediately roll up. Leave at room temperature to cool completely. Then put it in the basement. The garlic will be ready to use in about two months.
• 9. Delicious!

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  Source: povar.ru
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