Georgian marinated garlic recipe for cold marinade. The best recipes for pickled garlic with cloves and whole heads, as in the market, for the winter in jars

13.02.2021

Many people love garlic. This incredibly healthy product improves the taste of the first and second courses, and it also takes care of our health. Unfortunately, ripe garlic is poorly stored: by the middle of winter, sluggish, yellowed cloves remain from the strong heads. To avoid this, we recommend marinating the garlic for the winter. Such a product will lose a little in the benefits for the body, but the taste will be great!

Ingredients

If you are a big fan of garlic, then you know how rarely you can pamper yourself with it fresh: a specific pungent smell greatly interferes with communication with others. Pickling also solves this problem: the smell becomes not as intense as that of a fresh one. In addition, you can eat it both simply with bread, and with meat and fish dishes.

The main thing in preparing this dish is not to be mistaken with the choice of the main ingredient, that is, garlic. Only ripe, well-ripened root crops can be used for processing. Young garlic is not suitable for this purpose, as well as old, dried garlic (with the exception of pickled whole heads of garlic, which it is advisable to take those that are younger). In addition, there should be no wormholes or signs of decay on the surface of the vegetable.

Choose strong and ripe garlic that is free from damage

There are many recipes and methods for pickling garlic. Almost every housewife has her own secret of its preparation. Someone prefers to pickle 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 from the recipes we offer.

Step by step cooking recipes

Whichever method of processing you choose, remember to trim the garlic, wash thoroughly and remove the top husk from it. If you decide to pickle the cloves, then you need them. The rest depends on the recipe.

The classic way

For this recipe you will need:

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

Note! For pickling garlic, it is better to take small jars, a maximum of 0.5 liters. This makes the dish more convenient to store, and you are guaranteed to eat everything that has been prepared.

Delicious pickled garlic goes well with all first and second courses

Quick way

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

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

Peel the heads of garlic, leaving the bottom layer of husk (this will keep the cloves from crumbling).
Peel the heads of garlic
Boil water and dip the garlic in it; blanch for 2-3 minutes. Rinse immediately in cold water, place in jars.
For the brine, you need to boil water (1 liter), add sugar and salt to it, mix well. Pour in the vinegar, remove the marinade from the stove, and immediately cover the jars with it.
Prepare the marinade and pour over the garlic in the jar, adding spices if desired
If you like the spicy flavor, add spices like sweet peas, bay leaf, marjoram and cloves. At the same time, keep the brine on fire for another 20 seconds so that it is imbued with a spicy aroma, strain through clean cheesecloth and pour into jars.
When the marinade in the jars has completely cooled down (at room temperature), refrigerate the garlic for 3 days.

In Ukrainian

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

4 glasses of water;
2 teaspoons of salt
2 glasses 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 peculiar taste. And if you also use herbs and spices, it will turn out to be just a great appetizer.

Beets give garlic a beautiful color and a pleasant taste.

You will need:

20 heads of garlic;
0.75 l of water;
100 g of 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 a week, the garlic marinated with beets can be opened and served.

With chili

Do you like it hot? Then you will surely appreciate garlic with chili pepper. It will not only become an excellent snack, but also drive away all colds!

For lovers of spicy chili peppers combined with garlic - great option!

Take the following products (based on 1 can of 0.5 liters):

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

Sterilize the jar, put the peeled garlic cloves in it. Add chili peppers to it. Pour vinegar to the brim and cover, roll up. In a week, the appetizer 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 pungent, but also spicy, use the following step-by-step recipe. Take these ingredients:

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

For the marinade, combine everything except the oil in a saucepan and bring to a boil. You need to cook for 3 minutes.
Reduce heat and simmer for another 5 minutes.
Place the garlic in clean and sterilized jars. Add the marinade, without adding to the top, literally one and a half centimeters. Pour olive oil on top, close the jar lids. 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 on the farm. Well dried onion skins garlic keeps well for a long time. Can you combine them in a marinade jar? 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 cooking garlic in Georgian is the use of tarragon, the spicy and delicate aroma of which will make any dish richer. In the store, this spice can often be seen under the name "Tarragon".

You will need:

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

Use this recipe for pickling young garlic. Clean it so that the teeth do not fall apart.

Blanch the peeled and washed garlic

Pour boiling water over and spread the garlic on a flat surface. Not sparingly, sprinkle it with salt while it is hot: it will take exactly as much as it should.

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

Use fresh or dried tarragon

It is necessary to cover the necks of the cans with paper and, without rolling, leave for 7 days.

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

Korean style pickling

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

Process the garlic the way you like: with cloves or whole. Be sure to peel off the husk from the top. Rinse well and pat dry.

Put the garlic in a jar. Dilute the vinegar with a little water. Pour the liquid over the garlic until it is completely covered. Cover (do not roll up) and store in a cool, dark place for 7 days.

Soy sauce is used to marinate garlic in Korean

When time has passed, take out the garlic, put it in other jars, sterilized and dried.

Pour soy sauce into a deep bowl, boil and cook for 10 minutes. Cool, pour over the garlic so that the jars are half full. Roll up the lids, send the cans back to a cold, dark place. After 3 weeks, the appetizer will be ready.

In armenian

This garlic is also called "Royal". You will need the following products.

For brine:

water - 1 liter;
salt - 45 g.

For the marinade:

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

Before pickling, you need to prepare the fruits themselves. Place the dug out young garlic in a dark place for 15 days to dry. You do not need to trim the roots and leaves.
When peeling garlic, leave a stem about 2 cm long
After drying, cut the root rosettes without damaging the slices. Remove the tops, leaving the stalk 1.5 cm long.
Fold the heads into a tub and pour in the cold raw water, closing the top with a piece of clean light fabric. Leave it like this for a day.
Take out the garlic, remove the top husk. Rinse the heads three times with a clean cold water.
Place the garlic tightly in suitable, wide-necked containers such as jars or ceramic pots. Pour cold brine to the brim. Leave it on for another 24 hours. After that, within 21 days, replace the brine with a new one every day.
Place the garlic tightly in the jars
On day 22, remove the brine and cover the garlic with the pre-cooked cooled marinade. Tie the neck of the jar or pot with a clean cloth, leave it indoors for 15 days.
When the set time has passed, pour the marinade into another bowl and store it cool for 7 days. At this time, the garlic must 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

Disassemble the heads of garlic into cloves, remove the husks, rinse and place in jars.

Garlic for this recipe needs to be disassembled into slices.

Boil 3 cups of water mixed with 1 cup of vinegar. Add 1.5 tablespoons of sugar, 1 tablespoon of salt to this solution. Put there 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 a variety of spices in the marinade

Pour the prepared marinade into the garlic in a jar, cover with a lid. Serve the appetizer after 2 days.

In apple cider vinegar

It is best to use winter garlic in this recipe. For 1 can of 3 liters, take the following ingredients:

Put the washed heads of garlic whole in a jar. Pour vinegar, 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.

Put the garlic back in the jar, make a marinade from the indicated ingredients, 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 using vinegar

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

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

Arrows of pickled garlic

When garlic begins to release arrows during the period of active growth, zealous owners try to remove them as soon as possible so that healthy juices did not go into bloom. It turns out that these arrows don't need to be thrown away: they can also be pickled.

Arrange the arrows on the banks as you like

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. Lay as your imagination tells you: either cut the arrows into small sticks to tamp them more tightly, or arrange a "creative mess" in the jar, twisting them into a ball.

For the marinade you will need:

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

Sterilize the jars for a few minutes. Wash the hands, blanch in boiling water for 2 minutes, put them in a jar.

Wash the arrows thoroughly

Prepare a brine from the listed ingredients, fill them with arrows. Add vinegar last.

Arrange the arrows on the jars, cover with brine and vinegar and roll up

Roll up the cans, wait for it to cool completely and lower it into the basement. After 2 months, the snack can be served.

How to pickle garlic for the winter without sterilization

If you paid attention, many of the recipes we presented do not need to sterilize the jars. This is due to the fact that garlic itself is good at disinfecting its environment, due to the content of antibacterial substances. In addition, most often the amount of the snack is calculated so that the dish will be eaten rather quickly.

But what if you have a rich harvest of garlic and you want to harvest so much of it that you have to eat it all winter, and still have it left for the spring? Either it is imperative to sterilize (but not all recipes allow you to do this), or use a 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.

Also, be sure to use seasonings:

bitter black pepper;
allspice;
bay leaf;
Carnation;
cinnamon.

Take jars with a volume of 0.5 liters, spread the seasonings in them.
Disassemble the garlic into slices, get rid of the husk, rinse with running water. Place in the jars as tightly as possible.
Prepare the marinade without using the vinegar essence yet. Pour into a bowl of garlic, cover and wait 10 minutes.
Drain the marinade back into the saucepan and boil again. Add essence this time. Pour the garlic again and roll up the lids sterilized in boiling water. Turn upside down, wrap with a towel and leave until complete cooling, after which you can hide the pickled garlic in the basement.

Pickled garlic recipe (video)

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

Recipe List

Marinating is an interesting way of making a famous and very useful product... Heads of garlic, even provided correct storage, often dry out after a while, so pickling is an excellent option for preserving this vegetable for the winter. Recipes on how to make pickled garlic are quite common. The technology for preparing this spicy blank for the winter is almost the same everywhere, but a wide variety of spices can be added to the garlic marinade. There are also quite unusual combinations, for example, with lingonberries or gooseberries.

Garlic is pickled not only in order to preserve the beneficial substances contained in the vegetable as much as possible, but also to get rid of a very specific aroma. In the pickled form, the pungency decreases and many people who cannot eat raw garlic eat only the thermally processed vegetable.

The only drawback of this cooking method is the time required for pickling, it does not happen quickly. Almost every recipe is mixed, first the vegetable is fermented, and then it is poured with marinade, in which it will be stored all winter.

You can harvest both whole heads and individual cloves; for young garlic, they often offer the first cooking method. Completely garlic before heat treatment do not peel, but leave a thin layer of peel to preserve the structure of the vegetable.

We offer a variety of recipes pickling garlic for the winter and not only.

A basic pickling recipe, in which you can add any spices and herbs if you wish. For example, adding chunks of beets or a little wine will give the garlic a pleasant pink color.

You will need the following products:

Garlic - 1 kg;
Vinegar - 100 g;
Sugar - 30 g;
Salt - 10 g.

Sequence of stages:

Blanch the cloves (heads) for a few minutes, and then put them in water with ice cubes for half an hour.
Prepare jars and lids, wash thoroughly and sterilize them.
Transfer the garlic to jars and pour over the prepared marinade, it must be cooled in advance.
Close banks iron lids and put away in a cool place.
After 10 days, the snack is ready to eat.

Most often, bay leaves or peppercorns are added to the garlic marinade, but you can safely experiment with other set of spices.

An interesting recipe telling how to deliciously pickle garlic in Georgian style. This method is great for home cooking. delicious preparation for the winter, since it is allowed to use glass jars instead of barrels. Also, among the advantages of the recipe, it should be emphasized incredibly aromatic marinade for garlic. In addition to traditional spices and tarragon, you can add allspice or cayenne pepper to the recipe.

You will need the following products:

Young garlic - 1 kg;
Salt - 4 tbsp. l .;
Sugar - 5 tbsp. l .;
Vinegar - 2 cups;
Tarhun.

Sequence of stages:

Peel the young garlic heads from the outer peel, cut off the roots, leaving one layer of the peel.
Pour boiling water into a container with heads for 1-2 minutes, pour out the water, and sprinkle the vegetable with plenty of salt.
Put the heads with salt in jars, layering them with tarragon.
Prepare a marinade for garlic, for this you need to dissolve sugar in two glasses of boiling water and combine the resulting mixture with vinegar.
Pour warm garlic marinade into jars, put oppression on top, tie jars with paper and leave at room temperature for a week.

Garlic pickled in Georgian style can be stored at home in the refrigerator or in the cellar all winter after a week. Some sources suggest fermenting garlic longer, not one week, but two or three. You can add a special piquancy to such a preparation for the winter by adding unsweetened to the garlic marinade pomegranate juice, reducing, accordingly, the amount of water.

Another pickling recipe that came from oriental cuisine... In Korea, they cook in this way green garlic, since it is quite difficult to find it, using the same recipe, we suggest preparing not green, but ordinary white young garlic for the winter. Moreover, it is not at all difficult to do it at home. This Korean-style snack can be made with young or fully ripe vegetables. This dish is not prepared quickly, since only one of the stages involves a weekly aging of a jar with cloves filled with garlic marinade.

You need to take the following products:

Sequencing:

Disassemble the garlic into cloves and peel, one layer of which can be left.
Transfer the cloves to a jar, pour cold water and leave for an hour, draining the water, you can determine the amount of soy sauce that you need later.
Add pepper, cloves, onions to the jar and pour vinegar over everything, if the cloves are not completely covered, you can add a small amount of boiled water.
Put oppression in a jar, tie it with a cloth on top and leave for at least a week in a dark place.
Drain the garlic marinade from the jars; it can be used in the future as a salad dressing.
In a saucepan, boil the soy sauce, then cool slightly and pour into the jars, tightening the lids tightly.
Cool jars of garlic in Korean at room temperature, then move to a cool place for about a month.

Korean-style garlic can also be pickled with whole heads, after carefully cutting off the roots and removing coarse husks. This appetizer can be served not only with oriental dishes, it will be especially well combined with meat dishes... When marinating young cloves (heads), the appetizer will not have a pronounced taste and specific aroma. In the refrigerator, this blank can be stored almost all winter.

This recipe talks about how to prepare garlic for the winter with a very spicy additional ingredient - lingonberries. Marinade for garlic is best done with apple cider vinegar, thanks to this, the taste of the finished snack will be softer. Instead of whole berries, sometimes freshly squeezed lingonberry juice is added to the marinade, which will color the heads in an unusual pink color.

You need to take the following products:

Young garlic - 2 kg;
Lingonberry - 0.5 kg;
Apple cider vinegar - 0.1 kg;
Salt - 75 g.

The sequence of stages:

Put the whole heads, washed under running water and dried a little, into a jar (this amount of garlic is enough for a 3-liter jar).
Wash the lingonberries and also pour them into the jar, interlayering the tightly packed heads.
Prepare the marinade by boiling a liter of water and combine it with vinegar and spices.
Pour the marinade into jars, roll up with iron lids and leave to cool slowly.

Lingonberry gives unrepeatable aroma already spicy pickled garlic. If this particular northern berry is not there, then it can be replaced with cranberries or red currants.

A simple recipe for cooking spicy dish with lots of herbs and spices. Beets make this appetizer not only delicious, but also visually appealing. Interesting dish, both for everyday use and for a festive dinner.

You need to take the following products:

Garlic - 18 heads;
Beets - 1 pc.;
Sugar - 50 g;
Salt - 30 g;
Greens (parsley, basil, dill umbrellas, cherry leaves);
Spices (cinnamon, lavrushka, cloves);
Vinegar.

Sequencing:

Wash the jars thoroughly, put herbs and spices on the bottom.
Boil water in a saucepan (about 1.5 liters), add salt and sugar, put the heads in boiling water and boil for a few minutes, then cool and peel off the upper layers of the skin.
Grind the beets (grate or puree), strain the juice and pour it along with a glass of vinegar into the garlic marinade remaining in the pan.
Pour the hot marinade into a jar, close the lid and leave at room temperature to cool slowly.

After a week, the snack is ready to eat and can be rearranged for storage in the refrigerator.

Video recipe: Marinating garlic for the winter

There are many ways to marinate garlic heads. Each recipe has its own nuances, but all cooking methods are not difficult. One way to marinate is as follows:

It is necessary to pour boiling water over 1 kg of strong heads of garlic.
Then they are cooled by placing in a sieve and pouring cool water over them.
The husks are removed from the heads and the roots are cut off (so that the slices do not divide, one layer of the skin should be left on the heads).
The garlic is put in jars. In each jar you need to add a little clove and a few black peppercorns.
The next step is to prepare the marinade. It is made from 200 ml of water, 200 ml of 9% vinegar, 1-2 leaves of laurel, 50 g of sugar and 20 g of salt.
The liquid is poured into jars. She should completely cover the vegetables.
The containers with them are covered with gauze and sent to a warm place. The marinating process will complete in 15-20 days.

Pickled garlic heads in a jar

The finished product is best stored in a dark closet at room temperature.

The following recipe suggests using in the preparation of pickled garlic beet juice giving the final product a beautiful color (fig. 1):

The cleaned heads should be immersed in boiling water for a few minutes.
Then they are cooled.
Beets (1 kg) should be grated, mixed with ½ liter of water and squeezed through a sieve or cheesecloth.
The marinade is cooked from 1 liter of water, sugar, table vinegar, salt and beetroot juice.
All ingredients are placed in a jar. Duration of sterilization is 5 minutes. After that, the jar is closed with a sealed lid.

Pickled garlic heads

To prepare garlic with a recipe, you need to take:

100 g of beetroot juice;
50 g sugar;
50 g of salt;
100 ml vinegar.

The video presents another option for cooking garlic in beet marinade. You don't need to squeeze the juice in this recipe. It is enough to put a few pieces of root vegetable in the jar.

Marinating with presoaking vegetables

In a jar you need to put a few black peppercorns and a little cloves.
On top of the spices, washed and peeled heads of garlic are tightly laid.
Boiling water is poured into the container.
The jar is closed with a lid.
After a day, you need to cook the marinade from 1 liter of water, 50 g of sugar, 50 g of salt and 15 ml of vinegar.
The water should be drained from the jar and the marinade should be poured into it.
The can is rolled up with a lid.

They love pickling garlic with heads in Transcaucasia. The inhabitants of this region add various herbs to it. Georgian garlic is prepared with tarragon. To make a fragrant and delicious seasoning, have to take:

1 kg of garlic;
0.4 liters of vinegar (table or grape);
0.4 l of water;
50-60 g of salt;
70-80 g sugar.

For pickling, it is better to use young vegetables. All layers of husk must be removed from the heads, except for the last one. It will preserve the integrity of the heads. Immediately after scalding, the vegetables are laid out on a tray and covered with salt.

Preparing garlic for pickling

When the garlic has cooled down, you can put it in a jar. For this amount of product, a 3 liter container is required. When the first layer of vegetables is laid on its bottom, they will need to be covered with a layer of tarragon (the amount of grass depends only on taste preferences). Then the second layer of garlic and tarragon is placed, the third, etc.

Now sugar dissolves in the water. After that, the solution is mixed with vinegar. The marinade is poured into a container, which is then closed with a lid. In 10-15 days the product will be completely ready.

Soy sauce will help add oriental flavor to pickled garlic. In the preparation of the seasoning, which will be added to the dishes in winter, the following are used:

800 ml soy sauce (it is quite salty, so no salt is needed in this recipe);
table vinegar (9%);
1 kg of garlic.

The husk is removed from vegetables in the same way as in the previous recipes. The cleaned heads are washed and dried. Then the vegetables are put into the jar. After that, the garlic is poured with vinegar, diluted with a little water. The vinegar should cover the vegetables completely. The lidded jar is left for a week in a place without access to light.

Cooking garlic for pickling

After its expiration, the heads soaked in vinegar are transferred to sterilized jars. Vegetables are poured with soy sauce, boiled after boiling for ¼ hour and chilled. Jars can be half-filled with sauce. After rolling up the lids, the jars are placed in a cellar or refrigerator. After 20 days, the oriental seasoning will be ready to eat.

Pickle the garlic in soy sauce it is possible not only with whole heads, but also with individual teeth.

Marinating garlic without vinegar

For those who prefer to do without vinegar, the following recipe will help to pickle garlic:

Unpeeled garlic is placed in a stainless or enamel pot.
The dishes must be completely filled with water.
For three days, the water in the pot should be changed every 12 hours.
After that, the garlic heads are peeled and placed in jars.
A brine is being prepared: 2 tablespoons are dissolved in each liter of water. salt.
The brine is poured into jars.
You can add 1-2 pods of red hot pepper to each jar.
The ingredients should be completely saturated with the brine (the process of bubbling from them will be completed in about a week).
The liquid level in the containers will drop slightly, so brine should be added again.

The garlic will be ready in a month. Banks with it can be closed with plastic lids and placed in a cool place.

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

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

I usually harvest pickled garlic (Georgian recipe) in small jars. It's comfortable. Can also be pickled in a food container. But in this case, the 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 many different herbs are also used. True, I only put parsley in jars. Choose garlic with large teeth.

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.