Pickled garlic

Category: Blanks
Pickled garlic

Ingredients

Garlic
Marinade:
Water 2.5 tbsp.
Vinegar 6% 1 tbsp.
Salt 1 tbsp. l. with a slide
Sugar 1 tbsp. l. with a slide

Cooking method

  • Clean the heads of garlic from scales, rinse with water and put whole in jars. Pour hot oom: glasses and spoons.
  • Store cold. After 3 weeks, the garlic is ready to eat.
  • I cooked garlic according to this recipe several years ago.
  • I replaced 1 stack of 6% vinegar with 100 grams of 9%, as for me it is quite enough. She kept it on the bottom shelf of the refrigerator.

Note

Photo Hairpin

Hairpin
Should there be heads or teeth in the jar?
Summer resident
Does not matter. In the recipe, the heads were written, but I wanted to stuff more into the jar and I put several heads and filled the spaces with cloves. There was no difference in taste
nut
Thank you girls for the recipes! While waiting for them, I read a bunch of canning magazines and found this recipe:
Pickled garlic "BULGARIA".
Take garlic, black peppercorns, clove buds. For brine: for 1 liter of water-50g. sugar, 50g. salt, 1 tbsp. l. vinegar 9% (add it at the last moment).
Peel and wash the garlic. Put pepper, cloves on the bottom of the jar, place the garlic cloves tightly and pour boiling water over it, cover and leave for a day. After that, drain the water and pour the garlic with brine, add vinegar and twist. I don't know how it will turn out, I made it according to this recipe.
Summer resident
For garlic, vinegar is not enough, it will not be felt, and so the recipe is interesting. Tell us later what happened
nut
I also think that there is not enough vinegar. In all read recipes for 1 liter of water -100g. vinegar, and in this 1st. l. - maybe the author was wrong. I will add 100g of vinegar, and then come what may. I just don't know when it will be possible to try it.
Hairpin
Quote: nut

In all read recipes for 1 liter of water -100g. vinegar, and in this 1st. l. - maybe the author was wrong. I will add 100g of vinegar, and then come what may. I just don't know when it will be possible to try it.
It seems to me that a typo - tablespoon - glass... Still, in the old recipes, grams are hardly featured ...
Hairpin
Summer resident! I give pictures of your garlic with my upgrades !!!

Pickled garlic Pickled garlic

Do you have to wait two months for him too? In fact, he has already defended me for a couple of weeks ...
Luysia
HairpinWhat are the algae "upgrades" in the first two jars of garlic?
Hairpin
It's a bow !!!
nut
Today I looked at my garlic and He stands on my balcony and I closed the jars with simple lids, and there so much brine leaked under the jars and the jars were full, the lids were not swollen
When you can try it
Hairpin
As it turned out, the covers are different. One with a plate inside that gives cotton, and the other without. These are the lids that seem to be unable to swell without this plate. I closed a few cans like that, now I'm screwing. And you also don’t need to close it with old lids, which have been knocked on with a knife for an unknown number of times.
fomca
Quote: nut

Today I looked at my garlic and He stands on my balcony and I closed the jars with simple lids, and there so much brine leaked under the jars and the jars were full, the lids were not swollen
When you can try it


Nut
!!!! How is your garlic? ... otherwise I am here in confusion - which recipe to use, yours, written, too, has been kept in my notebook for a long time, but I never did it !!!!
nut
Svetlana, my garlic has been on the balcony for 3 years already, from the very beginning the liquid leaked out of the jars a little and: the jars stuck tightly to the shelf, I tried the garlic from one jar - it turned out normal, but somehow it didn't go with us, but now it's and there is no one will be - life-threatening * JOKINGLY * My husband is going to throw out the cans together with the shelves, but then his hands do not reach, then the shelves are a pity. I think I need to look for a better recipe
euge
I always pickle only young garlic, in which the integumentary scales are still soft (3-5 days after digging). I clean the heads to the teeth, divide them into teeth, from which I do not remove the scales. After washing, I fold it into a saucepan and pour it with boiling water for 2-3 minutes.In a 0.5 liter jar I put 2-3 peas of black and allspice, 2 pieces of cloves and 1/2 bay leaf. I put the blanched garlic. For 1 liter of water from blanching I put 3 tbsp. l salt and sugar. I bring it to a boil and pour in 120 ml of vinegar 9%. Bring it to a boil again and pour the garlic in the hot marinade. I twist the lids and wrap the jars until they cool completely. My garlic is kept at room temperature.

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