What could be better than getting pickled garlic from the cellar in the fall? Sharp, a little sour - it will adorn any table. But before you get it out of there, it would be nice to learn how to cook it deliciously!
Garlic is good in any form, no matter how you present it. It is so self-sufficient that almost any culinary intervention will not only not spoil it, but will also emphasize all its advantages.
And how good it is pickled! The spoon can be swallowed!
And if you have long wanted to cook garlic, but did not know which side to approach, this easy step-by-step interesting recipe with a photo is for you! It is simple to execute, and the result will exceed the wildest expectations. The garlic will turn out to be soft, fragrant, aromatic and incredibly tasty!
Preparation
To get started, you need to stock up on the following ingredients:
- the garlic itself;
- a little beetroot for those who love red pickled garlic;
- vinegar 9% for the marinade;
- salt;
- sugar.
And a little bit of seasoning:
- allspice peas;
- Bay leaf;
- carnation flowers.
Prepare two handy pots before grabbing the garlic. Place one saucepan or bowl of water on the stove. Let the water begin to boil. In the future, you will need boiling water in which you will blanch the garlic.
Another pot of cold water can be placed in the refrigerator and cooled.
Sterilization of cans
Don't forget to sterilize the jars beforehand. The easiest and fastest way to sterilize is on an electric stove. Place them with their neck down on the wire rack, set the temperature to 120 degrees and soak for about 10 minutes for one liter and 15 minutes for two liters. Do not worry, at such a gentle temperature, everything will be in perfect order with the cans: they will not burst, not crack, but will be sterilized safely.
Preparation
Peel the garlic cloves thoroughly, cut off the dark areas and rinse. Try to do this as carefully as possible so that the head of garlic retains its integrity.
Put the peeled and well-washed garlic in a bowl of water for exactly two minutes. After boiling the garlic for 2 minutes, place it in a pot of ice water.
Then take the garlic out of the saucepan and put it in ice water. Remember, at the very beginning, you put a saucepan in the refrigerator specifically for these needs?
Hold it there for five minutes and get it back into the world. Put it on a clean towel and forget about its existence for a while.
Marinade
Now is the time for the marinade.
Put the seasoning prepared in advance in sterilized jars: allspice with peas, bay leaf and one carnation flower each.
And for those who want to play a little with taste and color, you can put a little bit of beets. Banks will then turn out to be beautiful, deep burgundy color.
Put seasonings "on the eye" - as you like. If you like it sharper, then put more pepper, if you want more fragrant - do not spare the cloves.
And real gourmets and true fans of garlic need not add anything at all. Limit only to marinade. Garlic, as you remember, is a very self-sufficient product, it will turn out to be unique even without additions.
There is a little trick. You can cook half the jars in the classic way, and experiment with the rest. And then compare - what do you like better?
After you put the seasonings in the jars, put the garlic in there. Place it close to each other so that there is no empty space. And leave to stand.
And go on to the preparation of the marinade yourself.
To prepare the marinade, you will need:
- water;
- two tablespoons of salt;
- two tablespoons of sugar;
- 100 milliliters of vinegar.
Bring the water to a boil, put all the ingredients listed earlier in it, add the vinegar at the very end. And boil for three minutes.
Everything! The marinade is ready.
Pour the steep hot marinade into the jars with a ladle right up to the neck. Screw on the lids, turn it upside down. Be sure to check the cans for leaks. Make sure that nothing leaks, does not boil or hiss.
After making sure everything is going well and according to plan, cover the jars with a warm blanket, blanket, or towel and let them sit for two days at room temperature.
And after the allotted time, remove it to a cool, dark place.
If you live in a city, then just put them in the refrigerator. If he lives in a private house, then you can hide them in the cellar. All conditions are created there for its safe storage until winter.
Don't worry, the jars won't explode or burst. Each garlic will reach you in the form in which you left it.
In the event that you do not want to wait until winter, you can give in to the temptation and open one jar early. Within four weeks, your garlic will be completely ready to eat. Therefore, the most impatient, keep in mind.
About the beneficial properties of pickled garlic
The benefits of fresh garlic are legendary. It does not even make sense to list all his military merits and regalia. They are already known to every person from childhood. But there are often controversies around pickled garlic.
But! Scientists are still of the opinion that heat treatment does not affect the garlic vitamin composition in any way. Unlike other vegetables, garlic does not lose its value after pickling and souring. It still contains a fungicide that has strong antiviral properties.
He will be a good helper for the treatment of cardiovascular diseases. Plus, this substance helps fight harmful cholesterol in the body.
