Amazing pickled garlic for the winter – a simple but delicious recipe
Most lucky summer cottage owners who actively grow crops also spend the summer preparing for the winter. I'm one of those lucky ones. It's already mid-August, so the canning and pickling process is in full swing. Our cellar shelves are gradually filling with neat rows of jars of jam, salads, compotes, and snacks.
In our large, close-knit family, everyone loves pickled garlic. So, every year, I can a large number of jars of this wonderful vegetable. Preserving garlic not only helps preserve the healthy harvest but also makes the garlic more mellow. Even children enjoy it.
Today I'd like to share with you the most delicious and simple recipe for pickling garlic for the winter with celery stalks and leaves. Celery has long been a staple on our tables. It can be found at almost any store or market. And for the second year in a row, I've been growing it at my dacha. This unpretentious plant thrives even in our unstable climate. It has a wonderful aroma that's perfect for pickling garlic, onions, cucumbers, and tomatoes. So, I'm sharing this quick and easy recipe with you.
Ingredients:
- garlic – 460 g;
- celery stalks – 6 pcs;
- celery leaves – 25 g;
- water for marinade – 500 ml;
- vinegar 9% - 100 ml;
- salt – 40 g;
- sugar – 40 g;
- mustard seeds – 10 g
How to make pickled garlic and celery
I take out, weigh, and lay out all the necessary ingredients for the preparation on the table. The final yield is 1 liter.
To prepare this, I'll need two 0.5-liter jars and two lids. I wash the jars under running water with baking soda. I sterilize the jars (using any convenient method). I place the lids in a deep bowl, pour boiling water over them, and let them sit for 5 minutes. Then I dry them with a clean towel.
I peel the garlic, separate it into individual cloves, and rinse them in water. I place them in jars and pour boiling water over them, having brought the water to a boil in a kettle or saucepan. Alternatively, you can simply pour boiling water over them in a deep bowl instead of placing them in jars. I leave the garlic in the boiling water for 10 minutes.
Meanwhile, I wash the celery stalks and leaves. I cut the celery stalks into pieces (1-1.5 cm wide).
I drain the garlic. I take it out of the jars. I place celery leaves on the bottom. Then I add the garlic cloves, alternating them with chopped celery stalks.
I sprinkle mustard seeds on top of the jars. Next, I make the marinade. I pour 0.5 liters of water into a saucepan, add sugar and salt. Bring to a boil, stirring until the sugar and salt dissolve. Finally, I add vinegar to the marinade and turn off the heat.
I pour the boiling marinade over the garlic in the jars, filling them to the very brim. I close the lids and immediately seal them.
The pickled garlic with celery stalks and leaves for the winter is ready! I let the jars cool completely, then store them in a cool place.
Bon appetit!