Cold pickled garlic. You can just eat it or add it to salads, pies, bake meat and fish with it

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Pickled garlic is one of the traditional Ukrainian snacks, which even today does not lose its relevance and taste.

Cold pickled garlic. You can just eat it or add it to salads, pies, bake meat and fish with it

To prepare you will need the following ingredients:

  • garlic, 1 kg;
  • vinegar, 3 tbsp;
  • water, 600 ml;
  • salt, 3 tbsp;
  • sugar, 4 tbsp;
  • pepper, 7 pcs;
  • cloves, 10 pcs.

Cold pickled garlic. You can just eat it or add it to salads, pies, bake meat and fish with it

Cooking Process

Remove from the heads of garlic the top layer of husk, which holds them near the central stem.

In a saucepan, mix all the ingredients with water except the vinegar and bring to a boil, turn off the stove and pour in the vinegar. Stir.

In a clean jar put the garlic and pour it with the marinade. Close the lid and put the jar in a dark and cool place (the fridge is not suitable).

Leave the garlic for 2 months. Only at the end of this period you can proceed to the tasting.

With pickled garlic acquires a new taste any meat, potatoes, even pasta with a sauce of tomato paste, hot peppers and pickled garlic, and that, will have a completely different taste than usual. Of course, pickling with the hot method is much faster, in just a few days you can enjoy the taste of garlic, but the cold method is more healthy, because the garlic remains much more useful substances.

Cold pickled garlic. You can just eat it or add it to salads, pies, bake meat and fish with it

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