It's not difficult to cook pickled garlic. The main thing is to choose young, not very large heads that easily fit into jars and marinate quickly enough. Pickled garlic turns out piquant, moderately spicy and will be ready in 3 weeks.
Ingredients
- Garlic (whole heads) – 800 g
- Water - 900 ml
- Vinegar (9%) – 8 tsp.
- Black Pepper (peas) – 10 pcs.
- Sugar - 1 art.l.
- Salt - 1 tsp.
Step-by-step cooking recipe
Rinse the garlic, peel it to the cloves, but so that the heads do not disintegrate.
Fill pre-sterilized jars with garlic heads.
Boil water, pour boiling water over garlic in jars. Cover the jars with sterile lids and leave to cool completely.
Then drain the water from the cans, measuring the volume. This amount of clean water will be needed to prepare the marinade.
Pour salt, sugar into a saucepan, add peppers and pour the required amount of water. Bring to a boil over medium heat, remove the saucepan from the heat and add vinegar.
Pour the contents of the jars to the top with hot marinade. Seal the jars tightly, turn them upside down, wrap them up and leave them to cool completely. Store the cooled workpiece in a cool, dark place.
