Pickled garlic for the winter without sterilization
This spicy, crisp garlic with a pleasant sweet and sour flavor is a useful addition to a variety of winter dishes and goes perfectly with stews, baked meats, and fried fish. Besides the various marinade options, there are two ways to prepare pickled garlic: whole heads and individual cloves. It's more practical and quicker to preserve garlic for the winter using cloves, making a sweet and sour marinade with herbs, bay leaves, and pepper.
It is better to use jars from baby food or with a capacity of no more than 150-200 ml.
This recipe for winter garlic is prepared without sterilization, using the single-brining method (pour the marinade over the cloves and immediately seal them). Therefore, thoroughly rinse the cloves to remove any remaining skins, and let the marinade simmer for a few minutes. Be sure to sterilize the jars, and soak the lids in boiling water for 3-5 minutes.
Ingredients:
- peeled garlic – 200 g;
- dried dill – 2-3 umbrellas;
- parsley – 2 sprigs;
- table salt – 1 tbsp;
- vinegar 9% strength – 2 tbsp;
- sugar – 1 heaped tbsp;
- allspice or black peppercorns – 5 pcs;
- dried thyme – 1 tsp;
- water – 3 glasses;
- bay leaf – 2 leaves.
How to prepare pickled garlic for the winter
For pickling, select heads of garlic with undamaged, medium-sized cloves. Peel them, trimming the bottom of each clove. Rinse under running water.
Steam small jars, place the lids in a saucepan of water, and bring to a boil. Add a little dried dill and fresh herbs to each jar.
Fill the containers tightly with peeled garlic, shaking occasionally to ensure there are fewer empty spaces.
Pour water into a saucepan or ladle. Add bay leaves and dried thyme (or other aromatic herbs).
Add table salt, sugar and allspice or black peppercorns.
Heat the marinade at a low simmer for a few minutes, until the sugar and salt crystals have completely dissolved. Add the vinegar one minute before the marinade is done cooking.
Carefully pour the boiling marinade into jars, filling them with enough liquid to completely cover the garlic cloves. Immediately screw on the lids with threaded ends or use a rolling machine to seal the jars.
Cover with a blanket or something warm for at least 24 hours to allow the preserves to undergo additional sterilization. Then move them to a dark, moderately tempting place. Happy preserves!
