In the garlic season, the harvest is so impressive that it is not clear where to put it. With proper storage, the heads are stored for a long time, but still not forever. Therefore, I suggest simply pickling all the excess at once with cloves for convenience.
Ingredients
- Garlic - 500 g
- Dill - 2 umbrella
- Currant leaves - 2 pieces
- Parsley - 2 twigs
- Chili pepper - 1 piece
- Water - 500 ml
- Salt - 40 g
- Sugar - 40 g
- Vinegar - 40 ml
Step-by-step cooking recipe
Put the peeled garlic cloves, dill, parsley, chili slices and currant leaves into sterile jars.
Pour boiling water and leave under the lids for 7-10 minutes.
Drain this water, add sugar, salt and vinegar, and more spices if desired.
Boil again, pour the garlic marinade and roll up for the winter.
Did you like the recipe?
0 comments