Pickled garlic, recipe

Virtually everyone knows the taste of pickled onions, but few know that in the same way you can cook and garlic, which with a piquant taste can complement any of the dishes. In this garlic pickling can be made at any time of the year, because for this purpose it is suitable for both young and old. Even the arrows of garlic can be used for pickling.

Many will say that this is a long process, and it is much easier to buy pickled garlic (the recipe is given below) in the store, however, the dish prepared by the hands will please not only the eye but also benefit, since garlic itself has many useful qualities and properties .

Such garlic can be used as a side dish to various dishes, it has a beautiful appearance, especially if marinated in grape juice, and taste. Consider, for example, how to pickle garlic.

To do this, we need a young garlic, peppercorns, beets, a liter of water, a spoonful of vinegar, salt, cloves and sugar.

First, the garlic should be rinsed, peeled off, and the head should not fall apart. Pepper, cloves and prepared garlic are put in cans. Everybody is showered with boiling water, covered with a lid and put on for one day. After a while, the old water must be drained and filled with a new one. When it cools down, it is also drained, the cans are added with beets to give a red shade of garlic. Separately, preparing a marinade. To do this, boils water, which adds sugar, salt and vinegar at the end. Ready-made hot marinade is filled with cans of garlic and roll.

You can also cook pickled garlic, the recipe of which involves the use of garlic arrows. To do this, you need to have arrows of garlic, vinegar, salt and bay leaf.

Arrows are cleaned and washed, stacked in liter cans. To prepare the marinade, take three liters of water, add to it four tablespoons of salt, peppercorn and bay leaf and boil. In the jars with arrows of garlic, add three spoonfuls of vinegar, pour hot marinade and roll up the lids.

Let's suggest one more way how to cook garlic pickled (recipe Using grape juice).

The stems of garlic and roots are cut off, the husks are removed, and the denticles should not decay. Vegetable culture is well washed and placed very tightly in three-liter cans. Alternate with dry dill and basil. All this is poured with a cooled marinade, covered with a lid and set aside for fermentation.

Marinade is prepared as follows: two glasses of grape juice and fifty grams of sugar and salt are taken for half a liter of water. You can use red currant juice instead of grape juice.

Thus, garlic pickled, the recipe of which is quite simple, is used in the kitchens of many countries. Quite often, when it is marinated, vinegar is used, but it can be replaced with grape juice or currant juice. The finished product can be eaten as a snack or as a side dish to various meat dishes or poultry dishes. You can also use garlic arrows, which are very often ejected by truck farmers. In this case pickled garlic has a lot of useful elements, vitamins, and also minerals.

To date, garlic is widely used in cooking when preparing many dishes. It is added to soups, cereals, meat dishes. Correctly pickled garlic, unlike raw, has a piquant taste, it does not bitter. In addition, garlic helps to maintain health, beauty and youth, saturating the human body with a large number of nutrients necessary for its normal functioning.