Pickled Garlic

How many years I cook marinated garlic for the winter, all the same every year we eat it for a sweet soul. He leaves quickly enough, because everyone in our family - lovers of spicy dishes.

I'll tell you in detail how I marinated cloves of garlic for the winter.

On a half kilo of garlic I take a couple of stalks of dill with umbrellas, a large salt without additives (1 tbsp.), Sugar (4 tbsp.); Spring water (0.5 liters); Table vinegar 9% (1.5 tbsp.).

First, I cleanse a few garlic heads from the husks and divide them into separate denticles. I remove the roots with a knife. After that I put the kettle on the fire. I put cold water in a large bowl. I add ice pieces from the freezer to the bowl. Toothed garlic in a colander and scalded with boiling water. Then immediately lower the colander in a bowl of ice water. I leave it until the garlic cools.

In the meantime, I'm engaged in marinade. I fill the water in a saucepan, pour salt and sugar into it at the rate. Stir until it completely dissolves in boiling water. Then add the vinegar and bring to a boil.

Pre-cook and sterilize the jars for pickled garlic. I always boil the metal caps before rolling.

At the bottom of each bank I put 1 large or 2 small dill umbrellas. Then fill it with cloves of garlic, and then immediately pour hot marinade and cover with a lid.

I put all the jars in a wide pan, and around them I pour hot water from the kettle so that it reaches the middle of the cans and put it on the middle fire. Containers with garlic should boil no more than 5 minutes. Immediately after this, one by one roll the covers.

I also make marinated garlic with beets for the winter. For this I choose not very large heads. When after pickling the head of garlic will swell, it will look nice and appetizing. Take 5 kg of young garlic milky-wax color. First I cut off the roots completely, and from the very beginning I take off all the "clothes", I leave only two - for the head to hold. At the base I leave 3 cm of leaves.

Beets I use round, dark maroon - she after all the most tasty. With a young beet I take off leaves, cut the petioles from the leaves 4-5 cm long, and cut the root crop with mugs.

Garlic, marinated with heads, is better and more useful if it is salted in wooden or enameled dishes. Be sure to cover the bottom and walls of the pan with horseradish and beet leaves. This I do so that the pickled garlic does not touch the walls of the pan.

Next, I lay out the garlic alternately with the petioles and circles of beets. The standard ratio of garlic to beet is 5: 1. In the end I still put a couple of green or dry branches of dill with umbrellas. So, the heads of garlic are packed in even rows - you can put horseradish and beet leaves on top of them. Now we are pouring all this beauty with marinade. The quality of the marinade depends directly on the quality of the water used. Therefore, I pre-procure the necessary amount of spring water. There is no spring water? Then in banks I defend the day two tap water, then it can be used.

For marinade I take: half a glass of 6% apple cider vinegar, two tablespoons of sugar, two tablespoons of salt. Pour a liter of cold water - that's one liter of marinade and ready. If you need more - I multiply that number accordingly, as many times as I need. I fill all garlic completely with a marinade, and I put oppression or something heavy instead of it. I leave it like that, let him wander for one week. During this time, sugar and salt will dissolve, and can rise slightly and drain liquid from the pan, do not let it scare you - it's in the order of things. After 6-7 days, when garlic ferments, you need to try it: is there enough salt, if it seems little, then you need to add it. After that, you can shift the pickled garlic to the jars. Be sure to pour the brine under the cover (so that garlic does not turn blue). That's all, I cork with tin or screw caps. Keep the banks in a dark place. Garlic, marinated with beets, turns out beautiful, sharp and crunchy. Try to cook, it's a great snack!