Salted garlic in Georgian style. Pickled garlic recipe in Georgian

25.11.2023

Pickled garlic, prepared at home, is a rare appetizer for meat dishes, jellied meat, and borscht. The recipes I offer are quick and not complicated, they will take very little time. In combination with various herbs and spices, the taste of the vegetable will become softer, not as hot as fresh. In addition, you won't have bad breath, which is why many people refuse this healthy vegetable. If you want to eat garlic and not have to pay anything for it, make pickled garlic for the winter. The cloves will lose their “evil” aroma, but their beneficial properties will be completely preserved.

Garlic is prepared peeled, cloves and whole heads.

What can be added to the marinade:

Seasoning hops-suneli, sweet and bitter peppers of any kind, bay leaf, soy sauce, dill, currant leaves. Many people prefer the market version, with beets.

You can diversify each of the proposed recipes yourself with additives and get a different taste of the marinade.

How to quickly pickle garlic cloves

Here is a classic recipe for preparing a delicious preparation. To speed up marinating, disassemble the head into cloves.

For the marinade:

Water - a glass.
Salt - table salt, without a slide, spoon.
Sugar – 2 tablespoons.

Quick marinating recipe:

To quickly clean the head, scald it, then immediately pour cold water over it. After manipulation, it will not be difficult to disassemble into cloves.
Place the cloves tightly in the jar (I recommend taking small ones).
Cook the marinade: add spices for the marinade to boiling water, when it boils again and the salt and sugar dissolve, pour in the vinegar.
Immediately turn off the heat and pour the contents of the jars over the top.
Leave on the table, covered with a towel.
When the workpiece has cooled, move it to the cold (cover with a napkin, but it’s too early to close the lids, the garlic must ripen).
After a week, the cloves will be ready. Cover with nylon lids and leave in a cool place. I noticed that the longer it sits, the tastier the pickled garlic is.

Recipe for pickling cloves for the winter

Another quick recipe for pickling cloves. You will get delicious crispy garlic cloves.

Required:

Garlic – 500 gr.

For the marinade:

Water – 100 ml.
Vinegar – 100 ml.
Khmeli-suneli - 2 small spoons.
Bay leaf – 3 pcs.
Peppercorns – 4 pcs.
Salt – 10 gr.
Sugar – 30 gr.

Preparation:

Cook the marinade by adding spices from the list of ingredients. Cool.
Boil salted water in a separate saucepan and add the cloves.
After 3 minutes, catch and rinse with cold water.
Fill the jar with cloves and pour the cooled marinade over it.
Cover the jars with paper or a napkin. Wait 4 days, then start testing.

Pickled garlic with beets - a recipe like at the market

It’s incredibly difficult to pass by jars of garlic in pink beetroot marinade at the market. Why not find out the recipe and make a couple of jars for the winter at home? Hold, prepare and enjoy. Make it with whole heads, as they sell in the market.

Take:

Garlic - kilogram.
Large beets – 1-2 pcs.
Water – 2 glasses.
Table vinegar – 2 large spoons.
Salt – 2 large spoons.
Sugar - a spoon.
Dill umbrellas.

How to pickle garlic heads with beets:

I advise you to take small garlic heads, they will marinate faster. Place them in a saucepan, clearing the top of any unnecessary husks. Pour boiling water over it for 10 minutes.
After the specified time, drain the liquid and place from a colander into a pan. Cool the heads.
It’s more convenient to make homemade preparations in a saucepan, but you can also do it in jars or containers, preferably small ones, for a couple of servings.
Add dill to the garlic.
Peel and chop the beets into strips. Toss in the heads.
Prepare the marinade by boiling water and adding spices. Pour vinegar when the water is already boiling.
Cool the marinade and pour into a container. Close the lid and forget for 10-14 days. Train your will, although it is very difficult.
The marinade will begin to ferment; if there is a lot of foam, remove it. After the fermentation process is complete, you can taste the garlic. From the pan, if marinated in it, transfer the pickled garlic into jars. Find a cool place for storage.

To the garlic piggy bank:

Marinate whole heads in Georgian style

You will need:

Heads of garlic – 1 kg.
Salt – 4 tablespoons.
Granulated sugar - 5 tablespoons.
Tarragon.
Vinegar – 400 ml.
Water – 400 ml.

How to do:

Take young garlic, peel a little, but not completely, so that the cloves do not fall apart.
Scald, arrange and sprinkle generously with salt while hot. Don’t be afraid to over-salt, the vegetable doesn’t take on excess.
Place the cooled heads in a large jar in layers.
The first layer is the heads, then the tarragon. Fill the jar to the top.
Dilute the vinegar with cold water and pour into a container.
Cover the neck with gauze or a napkin. Leave to marinate for 1-2 weeks.

Korean pickled garlic

Another dish that you can’t pass by at the market is the Korean version of garlic appetizer. Ripe garlic is used for harvesting, but young garlic is preferable, as it has a less strong smell.

Tip: An elegant marinade will make a wonderful garlic-flavored sauce. It can be used separately from garlic, stored in a jar. It will be used as a salad dressing and with meat.

Garlic cloves, unpeeled – 1 kg.
Vinegar 9% - a cup (200-230 ml.).
Soy sauce – 4 cups (800 ml).
Seasoning for Korean carrots - optional.
Chili pepper, onion, carrot - also based on desire.

Step by step recipe:

Don't brush your teeth; you can do it before eating if you want.
Place in a jar and fill it with cold water. After 30 minutes, drain the water and measure the volume. Write it down so you don’t forget; we’ll need this number when we start seasoning the preserves with soy sauce.
After draining the liquid, pour in vinegar. If cloves remain on the surface, add water.
Cover with a napkin and place in a dark place for 7 days. Check periodically, if the vinegar level drops below the garlic level, add a little vinegar, or press down with pressure.
After a week, boil soy sauce for 10 minutes (remember, we measured the amount) with spices as desired.
At this stage, carrots, onions and hot peppers, cut into rings, are added to the pickled garlic.
Pour the hot sauce into a jar, filling it 1/3 full.
Cool the sauce, this will help the cloves come out crispy.
Drain the vinegar from the jar and add sauce instead.
Save the vinegar, I wrote above, it will be useful for dressing salads and cooking meat.
Close the jars with lids and refrigerate for 3 weeks. The garlic will be ready a little earlier, but it’s better to wait.

Attention! Garlic cooked in Korean can turn blue-green. Don't be alarmed, this is a natural process.

Video recipe for delicious homemade pickled garlic with beets

The recipe for preparing pickled garlic for the winter is so simple that even novice harvesters can do it. Have a delicious winter evening!

) I always prepared it young. One that has not yet become coarse. But I decided to try it with a ripe one. The taste is identical. The only difference is that the garlic is pickled peeled.

The recipe is very simple. Pickled garlic can be served as an appetizer, and can also be used to prepare various salads and vegetable skewers.

I usually prepare pickled garlic (recipe in Georgian) in small jars. It's comfortable. You can also marinate in a food container. But in this case, garlic will not be stored in the refrigerator for a long time - 1-1.5 months.

Georgian dishes are necessarily prepared with a wide range of spices, and a lot of different greens are also used. However, I only put parsley in jars. Choose garlic with large cloves.

Cooking steps:

Ingredients:

For 4 cans of 300 ml

Garlic (large heads) 10-12 pcs., water 1 l, vinegar 0.5 cups, sugar 2 tbsp. spoons, salt 1 tbsp. spoon, spices (indicated in the recipe) to taste, parsley to taste.

The beneficial properties of garlic have been known to man since ancient times. Only because of the specific smell, sometimes you have to refuse to use it. Pickling garlic will help avoid this problem.

A vegetable prepared in this way not only loses its pungent aroma, but also retains most of its beneficial properties.

Georgian pickled garlic

Compound:

Garlic – 1 kg
Tarragon - to taste
Vinegar – 400 ml
Salt – 4 tbsp. l.
Sugar – 5 tbsp. l.
Water – 400 ml

Preparation:

To prepare Georgian pickled garlic you will need young vegetables. Peel the heads, but leave one layer of skin. This will prevent the cloves from falling apart.
Scald the heads with boiling water and place them on a flat surface. While they are still hot, sprinkle generously with salt. Don’t skimp on the salt; the garlic won’t absorb more than it needs anyway.
When the slices have cooled, transfer them to a three-liter jar as follows: a layer of heads, a layer of tarragon, and so on until the top. Dilute the vinegar with water and pour the prepared marinade into a jar. Cover the neck of the container with a lid or paper and leave to marinate for 1-2 weeks.

How to cook pickled garlic?

Pickled garlic: a simple way

Compound:

Garlic – 1 kg
9 percent vinegar – 200 ml
Water – 200 ml
Salt – 30 g
Sugar – 60 g
Black pepper – 5 peas
Bay leaf – 4 pcs.
Khmeli-suneli – 4 tsp.

Preparation:

The first step is to prepare the marinade. Mix water, vinegar, salt, sugar, suneli hops, add black pepper and bay leaf. Heat everything until boiling, remove from heat and cool.
Separate the garlic into individual cloves and peel them, leaving a clear skin. Scald the vegetable with boiling salted water, cool quickly, lowering for about 1 minute. into ice water.
Place the finished cloves in a glass jar and fill with marinade. Cover the jar with a thick sheet of paper and wrap it with twine. Keep the container with pickled garlic at 22 degrees until fully cooked.

Pickled garlic with dill and beets

Compound:

Garlic – 1 kg
Water – 2 tbsp.
9 percent vinegar - 2 tbsp. l.
Salt – 2 tbsp. l.
Sugar – 1 tbsp. l.
Beets – 2 pcs.
Dill (with umbrellas) - to taste

Preparation:

Remove the husks from the heads. Pour boiling water over them, drain in a colander and cool. Place dill on the bottom of a glass jar and garlic on top. Add chopped peeled beets.
Prepare the marinade. In a separate bowl, mix water, salt, sugar. Place the mixture on the fire and bring to a boil. Add vinegar. Cool the finished marinade and pour it over the vegetables. Leave to marinate for 15 days. It is recommended to rinse the garlic under cold water before serving.

Pickled garlic with soy sauce

Compound:

Garlic – 1 kg
9 percent vinegar - 1 tbsp.
Soy sauce – 4 tbsp.

Preparation:

According to this recipe, you can pickle garlic in cloves or heads. Peel the vegetable, leaving only a thin skin. Rinse the heads well and dry.
Place the prepared product in a glass jar. Dilute the vinegar a little with water and pour the resulting mixture into the jar so that all the slices are covered. Cover the container with a lid and put it in a dark place for 7 days.
After a week, remove the workpiece and transfer the heads to clean, sterilized jars. Pour soy sauce into a saucepan, put on fire and boil for 12 - 15 minutes. Cool the sauce, pour half of the garlic, roll up the jars with lids and place in a cool place. After 3 weeks, the snack can be eaten.

Pickled garlic: hot method

Compound:

Garlic – 1 kg
Water – 300 ml
9 percent vinegar – 300 ml
Sugar – 50 g
Salt (non-iodized) – 30 g
Dried dill - 3 tbsp. l.
Khmeli-suneli – 3 tbsp. l.
Coriander – 3 tbsp. l.
Saffron – 3 tbsp. l.
Bay leaf – 5 pcs.
Black pepper – 5 peas.

Preparation:

First prepare the marinade. To do this, mix all the ingredients except garlic in a separate pan. Place the pan with the marinade on the fire, boil and cool. You can marinate the vegetable in slices or heads - it depends on everyone’s personal preferences.
Peel the garlic, leaving a thin skin. Dip it in salted boiling water for 2 minutes, then cool under running cold water. Transfer the vegetable to a jar and pour in the cooled marinade. Close the lid and store in a cool place for 5 days.

Pickled garlic: cold method

Compound:

Garlic – 1 kg
Water – 600 ml
Sugar – 4 tbsp. l.
Garlic – 4 tbsp. l.
Black peppercorns – 7 pcs.
Cloves – 10 buds
Vinegar – 3 tbsp. l.

Preparation:

Peel the vegetable from the top layer of peel. In a separate pan, add water, sugar, salt, cloves and peppercorns. Boil, remove the pan from the heat and pour in the vinegar.
Place the heads in rows in a glass jar and fill to the top with marinade. Close the lid tightly and put it in a cool place, but not in the refrigerator. After 2 months, pickled garlic will be ready for use.

Read also: How to pickle boletus?

Pickled garlic is a tasty and aromatic appetizer that will appeal to many. This dish is quite spicy, but, fortunately, does not have the specific smell of a fresh vegetable. This product can be stored for several years. But, most likely, the delicious garlic will be eaten much faster!

Many people love garlic. This incredibly healthy product improves the taste of first and second courses, and in addition, it takes care of our health. Unfortunately, ripe garlic does not store well: by mid-winter, the strong heads are left with limp, yellowed cloves. To avoid this, we recommend pickling garlic for the winter. Such a product will lose some benefits for the body, but the taste will be great!

Ingredients

If you are a big fan of garlic, then you know how rare it is to pamper yourself with it fresh: the specific pungent smell greatly interferes with communication with others. Pickling also solves this problem: the smell becomes less intense than fresh. In addition, you can eat it either simply with bread or with meat and fish dishes.

The main thing in preparing this dish is not to make a mistake with the choice of the main ingredient, that is, garlic. Only ripe, well-ripened root vegetables can be processed. Young garlic is not suitable for this purpose, nor is old, dried garlic (the exception is pickled whole heads of garlic, which it is advisable to take younger ones). In addition, there should be no wormholes or signs of rotting on the surface of the vegetable.

Choose garlic that is strong and ripe without any signs of damage.

There are many recipes and methods for pickling garlic. Almost every housewife has her own secret for preparing it. Some people prefer to marinate the cloves, others prefer the whole heads or just the arrows. You can pickle peeled or unpeeled garlic in either hot or cold brine. Choose the most suitable one from the recipes we offer.

Step-by-step cooking recipes

Whatever processing method you choose, remember that the garlic must be trimmed, washed thoroughly and the outer husk removed. If you decide to pickle the cloves, then you need them. The rest depends on the recipe.

Classic way

For this recipe you will need:

1 kg garlic;
1.5 tbsp. l. coarse salt;
1 liter of water;
3 dill umbrellas;
½ cup granulated sugar;
50 g vinegar (9%).

Note! To pickle garlic, it is better to take small jars, maximum 0.5 liters. This makes it more convenient to store the dish, and you are guaranteed to eat everything that was prepared.

Delicious pickled garlic goes well with all first and second courses

Fast way

This recipe is suitable for you if you need to prepare an appetizer for 1-2 times. You will need the same products as in the previous recipe, but in slightly different proportions:

1 kg garlic;
5 tablespoons of sugar;
2 tablespoons salt;
1 liter of water;
100 g table vinegar 9%.

Peel the garlic heads, leaving the bottom layer of peel (this will keep the cloves from falling apart).
Peel the garlic heads
Boil water and place garlic in it; Blanch for 2-3 minutes. Rinse immediately in cold water and place in jars.
To make the brine, you need to boil water (1 liter), add sugar and salt to it, and mix well. Pour in the vinegar, remove the marinade from the stove and immediately coat the garlic in the jars with it.
Prepare the marinade and pour it over the garlic in a jar, adding spices if desired
If you like a spicy taste, add spices: sweet peas, bay leaves, marjoram and cloves. At the same time, keep the brine on the fire for another 20 seconds so that it is imbued with a spicy aroma, strain through clean gauze and pour into jars.
When the marinade in the jars has cooled completely (at room temperature), put the garlic in the refrigerator for 3 days.

In Ukrainian

Once again, you will need whole heads of young garlic. And besides him:

4 glasses of water;
2 teaspoons salt;
2 cups table vinegar.

With beets

Most often, a simple marinade is used to prepare garlic. But we suggest you add beets to it, which will give not only a pleasant color, but also a unique taste. And if you also use herbs and spices, it will turn out to be a great snack.

Beetroot gives garlic a beautiful shade and pleasant taste.

You will need:

20 heads of garlic;
0.75 l of water;
100 g table vinegar;
1 large beet;
2 tbsp. l. salt;
1 tbsp. l. Sahara;
greens: dill umbrellas, cherry and currant leaves, parsley, basil and horseradish;
spices: cinnamon stick, 3 bay leaves, 5 cloves.

After just a week, garlic marinated with beets can be opened and served.

With chili pepper

Do you like it hot? Then you will surely appreciate garlic with chili pepper. Not only will it be a great snack, but it will also ward off all colds!

For lovers of spicy food, chili peppers combined with garlic are a great option!

Take the following products (based on 1 0.5 liter jar):

14 cloves of garlic;
4–5 small chili peppers;
100 ml vinegar.

Sterilize the jar and place peeled garlic cloves in it. Add chili peppers there. Fill to the brim with vinegar and cover with a lid, roll up. After a week, the snack is ready!

Note! Many housewives complain that pickled garlic takes on a blue or greenish tint. This often happens with imported garlic of certain varieties intended for long-term storage. Sometimes slight greening occurs due to exposure to grasses and leaves.

If you want the taste to be not only spicy, but also spicy, use the following step-by-step recipe. Take these ingredients:

1 kg garlic;
2 chili peppers;
0.5 liters of white wine;
0.5 l of wine vinegar;
3 tablespoons sugar;
2 bay leaves;
1 tbsp. l. white pepper (peas);
olive oil.

For the marinade, combine all ingredients except oil in a saucepan and bring to a boil. You need to cook for 3 minutes.
Reduce heat and cook for another 5 minutes.
Garlic should be placed in clean and sterilized jars. Add the marinade, without adding just one and a half centimeters to the top. Pour olive oil on top and close the lids of the jars. After 5 days, the snack will be ready.

You've probably noticed that this recipe doesn't use salt. This pickled garlic is hot, spicy and slightly sweet.

In onion skins

Although we are used to throwing away onion peels, many people know about the benefits of this product in the household. Garlic can be stored well for a long time in well-dried onion skins. Can you combine them in a jar with marinade? Of course yes! The garlic will acquire a golden hue and a piquant aroma.

For a marinade designed for 1 kg of garlic, you will need:

water - 200 ml;
table vinegar 9% - 100 ml;
sugar - 50 g;
salt - 20 g;
cinnamon - 5 g;
bay leaf - 3 pcs.
allspice - 3 peas;

In Georgian

The peculiarity of preparing garlic in Georgian is the use of tarragon, the spicy and delicate aroma of which will make any dish richer. In the store you can often see this spice under the name “Tarragon”.

You will need:

garlic;
water;
vinegar;
salt;
tarragon, fresh or dried.

Use young garlic for pickling in this recipe. Peel it so that the cloves do not fall apart.

Blanch the peeled and washed garlic

Pour boiling water over and spread the garlic on a flat surface. Without sparing, sprinkle it with salt while it’s hot: it will absorb exactly as much as it should.

When the garlic heads have cooled, place them in jars, alternating layers with tarragon. Dilute vinegar and boiled water in a 1:1 ratio and pour into jars.

Use fresh or dried tarragon

You need to cover the necks of the jars with paper and, without rolling them up, leave them for 7 days.

This garlic can be prepared for the winter, but then you need to sterilize the jars with the contents and roll them up.

Korean marinating

This recipe will take more time, but the result is simply amazing. By the way, you can use both young and old garlic with equal success. The taste is sharp and piquant. For 1 kg of garlic you will need 4 cups (1 liter) of soy sauce and 1 cup of 9% vinegar.

Process the garlic the way you like: cloves or whole. Be sure to remove the husks from the top. Rinse thoroughly and dry.

Place the garlic in a jar. Dilute the vinegar with a little water. Pour the liquid over the garlic until it is completely covered. Cover with lids (without rolling up) and store in a cool, dark place for 7 days.

Soy sauce is used to pickle garlic in Korean.

When time has passed, remove the garlic and place it in other jars, sterilized and dried.

Pour soy sauce into a deep bowl, boil and cook for 10 minutes. Cool, pour into the garlic so that the jars are half full. Roll up the lids and return the jars to a cool, dark place. In just 3 weeks the appetizer will be ready.

In Armenian

This type of garlic is also called “Royal” garlic. You will need the following products.

For brine:

water - 1 liter;
salt - 45 g.

For the marinade:

1 liter of water;
100 g grape vinegar;
45 g of salt and the same amount of sugar;
8 black peppercorns;
4 peas of allspice;
2 clove buds;
3 walnut membranes;
grape juice (white).

Before pickling, you need to prepare the fruits themselves. Place the dug up young garlic in a dark place for 15 days to dry. There is no need to trim the roots and leaves.
When peeling garlic, leave a stalk about 2 cm long
After drying, trim the root rosettes without damaging the slices. Remove the tops, leaving a cutting 1.5 cm long.
Place the heads in a tub and pour in cold, raw water, covering the top with a piece of clean, light cloth. Leave it like this for a day.
Remove the garlic and remove the top husk. Rinse the heads three times with clean cold water.
Place the garlic tightly in suitable containers with a wide mouth - jars or ceramic pots. Fill to the brim with cold brine. Leave for another 24 hours. After this, change the brine to a new one every day for 21 days.
Pack garlic tightly into jars
On day 22, remove the brine and cover the garlic with the pre-prepared cooled marinade. Tie the neck of the jar or pot with a clean cloth and leave it indoors for 15 days.
When the set time has passed, pour the marinade into another container and store it in a cool place for 7 days. At this time, the garlic should be poured with grape juice.
After 7 days, replace the grape juice in the jars with the marinade you saved in the previous step. Another 5 days - and your appetizer is ready, you can serve it to the table!

In Azerbaijani

Separate the garlic heads into cloves, remove the skins, rinse and place in jars.

For this recipe, garlic needs to be cut into pieces.

Boil 3 cups of water mixed with 1 cup of vinegar. To this solution you need to add 1.5 tablespoons of sugar, 1 tablespoon of salt. Place 2-3 bay leaves, 1 clove bud, a little cinnamon and black pepper, as well as fresh herbs: parsley, dill, a piece of horseradish root.

Use different spices in your marinade

Pour the prepared marinade into the garlic in a jar, cover with a lid. After 2 days, serve the appetizer to the table.

In apple cider vinegar

It is better to use winter garlic in this recipe. For 1 jar with a volume of 3 liters, take the following ingredients:

Place the whole washed garlic heads in a jar. Fill with vinegar and water to the brim, leave for 40 days.

When the set time has passed, drain the brine and wash the garlic under running water for an hour.

Place the garlic in the jar again, make a marinade from the indicated ingredients, and pour in. Add water to the brim, cover with plastic lids, and store in the basement or refrigerator. You can eat a snack after 3 weeks.

Pickled garlic without vinegar

Many housewives do not like vinegar, even apple or grape vinegar, considering it not very healthy. We have an alternative that you will surely like. Prepare the following ingredients:

Take a head of garlic, divide it into cloves, peel each of them. Place all the slices on a sieve and pour boiling water over them.
Mix honey with sour cream and lemon juice, add salt and pepper. Pour the mixture into a saucepan, add the garlic there. Place the pan over low heat, wait until it boils and cook for 3 minutes.
Place the pickled garlic in sterilized jars and roll up the lids. Store in the refrigerator or other cool, dark place.

Pickled garlic arrows

When garlic begins to produce arrows during the period of active growth, zealous owners try to remove them as quickly as possible so that the beneficial juices do not go into flowering. It turns out that these arrows don’t need to be thrown away: they can be pickled too.

Arrange the arrows on the banks in the way that suits you best

You will need clean, well-washed arrows on which the bud has just hatched. However, you can safely cut it off. Take as much as will fit in the jar. Place as your imagination dictates: either cut the arrows into small sticks to compact them more tightly, or create a “creative mess” in the jar by twisting it into a ball.

For the marinade you will need:

1 liter of water
3 tablespoons sugar;
3 tablespoons salt;
50 g table vinegar;
2 clove buds;
2 peas of allspice.

Sterilize the jars for a few minutes. Wash the arrows, blanch in boiling water for 2 minutes, place in a jar.

Wash the hands thoroughly

Prepare a brine from the listed ingredients, pour it over the arrows. Add the vinegar last.

Place the arrows in jars, fill with brine and vinegar and roll up

Roll up the jars, wait for them to cool completely and place them in the basement. After 2 months, the snack can be served.

How to pickle garlic for the winter without sterilization

If you noticed, many of the recipes we present do not require sterilization of jars. This is due to the fact that garlic itself disinfects its environment well, due to the content of antibacterial substances. In addition, most often the amount of snacks is designed so that the dish will be eaten quite quickly.

But what if you have a rich harvest of garlic and you want to prepare so much of it that you will have to eat it all winter and still have some left for spring? Either be sure to sterilize (but not all recipes allow this), or use the universal method of pickling without sterilization.

You can pickle garlic without sterilization

For the marinade you will need:

3 tbsp. l. 70% vinegar essence;
2 tbsp. l. salt;
1.5 tbsp. l. Sahara;
1 liter of water.

In addition, be sure to use seasonings:

black hot pepper;
allspice;
bay leaf;
carnation;
cinnamon.

Take 0.5 liter jars and place the seasonings in them.
Disassemble the garlic into cloves, remove the husks, and rinse with running water. Place in jars as tightly as possible.
Prepare the marinade without using vinegar essence yet. Pour the garlic into the bowl, cover and wait 10 minutes.
Pour the marinade back into the pan and return to a boil. This time add the essence. Pour in the garlic again and roll up the lids, sterilized in boiling water. Turn it upside down, wrap it in a towel and leave until it cools completely, after which you can hide the pickled garlic in the basement.

Recipe for making pickled garlic (video)

Surely you will find among these recipes one that you will love and will always be in demand at the holiday table or family dinner. You may have already prepared pickled garlic: tell us in the comments about your method. Bon appetit!