Pickled garlic is an unusual but delicious dish. It can be added to other dishes or used as an independent snack, since after processing the bitterness practically disappears.
After you have removed the garlic from the garden, immediately cut off the tops, leaving a stump of about 2-2.5 cm. Cut the roots flush with the bottom, and remove all the clothes from the head, leaving only the last one so that the slices do not fall apart. Rinse the garlic in running water. You can also pickle garlic seed arrows, clearing them of excess covers.
To remove the pungency of garlic, fill the heads with cold water and 9% natural vinegar (for 7 kg of garlic, 1 liter of vinegar). Garlic will completely lose its pungency after 30-40 days. Then drain the vinegar solution and add the water, heavily salted and sweetened. Pour 6% apple cider vinegar into the solution (0.5 liters per bucket of marinade). The garlic will be ready in 15-20 days.
To give the garlic a more appetizing look, add vitamins and organic acids, grate beetroot (1 kg) on a fine grater. Stir with 0.5 L of water and squeeze through a sieve or cheesecloth. Add this juice to the marinade.
Store pickled garlic in a dark place, otherwise vitamin C will degrade. Do not freeze the marinade; after thawing, the garlic will become soft and will not crunch attractively.
You can get a pickled garlic suitable for consumption in a few hours. To do this, cook it according to this recipe: peel the prepared heads of garlic from all the scales and free the cloves. Throw them in a colander, pour boiling water over them and refrigerate. Prepare the brine: for 1 liter of water, take 50 g of sugar and 50 g of salt, bring to a boil, boil for two minutes and remove from heat. Add 100 g of vinegar 9% to the brine and pour the garlic cloves in jars with the prepared marinade. Within a few hours, this garlic can be used as a snack. You can store garlic pickled in this way for only a few weeks, in a cool, dark place.
