Pickled garlic 🥫 for the winter according to a step by step recipe with photo

Kitchen appliances and utensils

beaker;
a tablespoon and a teaspoon;
stewpan;
hob;
500 ml glass jar;
lid for seaming;
kitchen knife;
a sieve or colander;
ladle;
a warm blanket or towel.

Ingredients

Water - 250 ml
Garlic - 350 g
Sugar - 1 tbsp. l
Salt - 1/2 tbsp. l
Black ground peppercorns - 5 peas
Carnation - 1 pc.
Bay leaf - 1 leaf
A mixture of dried bell pepper - 1 pinch
Dill umbrella - 1 pc.
Vinegar 9% - 35 ml

Step cooking

For a 500 ml jar, you need 350 g of garlic. Each clove must be peeled and washed thoroughly under running water. You can wash the garlic through a sieve or colander. It is imperative to wait until all the glass and peeled garlic cloves are dry.
It is necessary to sterilize a glass jar in advance, in which we will cover the garlic. You can do this quickly in the microwave, picking up some water in a jar and setting it at maximum temperature for several minutes. We sterilize the lid in boiling water. When the jar is prepared, we transfer the peeled and washed cloves of garlic into it.
We turn to the preparation of garlic marinade. To do this, pour 250 ml of ordinary water into a saucepan or a small saucepan. We send to the pan 1 tbsp. l sugar and 1/2 tbsp. l salt. We also add all the spices that will make the garlic more fragrant: 5 peas of black pepper, 1 clove, 1 bay leaf, a pinch of a mixture of dried bell pepper and 1 dill umbrella.
We put the stewpan with all the ingredients and spices on the stove, making an average fire. It is necessary to warm the marinade thoroughly. During its preparation, mix everything with a tablespoon so that the salt and sugar are completely dissolved.
After boiling the brine, pour into the stewpan 35 ml of vinegar 9%. Let the liquid boil for another 1 minute and turn off the heat.
Gently pour the resulting brine into the jar. To do this, you can use the ladle so that the brine does not spill. Together with brine, we send all the spices to the jar.
The jar of garlic is tightly closed with a metal lid and turned upside down. We leave it to stand in this position until it cools completely, wrapping it in a warm blanket or towel.
Ready-made pickled garlic after cooling can be refrigerated or stored in the cellar. It is very aromatic and tasty. It can be used as a snack or added in the winter to the first or second courses as a seasoning.

Video recipe

The video describes in detail the process of harvesting pickled garlic for the winter. It turns out to be very fragrant and tasty, while garlic can be added to any dishes and salads. Making it simple enough, because the recipe is concise and accessible described. Additional ingredients and spices required for brine, you will find at the beginning of the video in the right amount.

Do you like pickled garlic and did you try to harvest it for the winter according to the recipe presented in the article? Did everything work out the first time and how do you use the finished product? Perhaps you know another way to cook pickled garlic for the winter, then share it in the comments.