Recipe for pickled garlic

Even in ancient times in Russia was known "scab onions", which we now call simply garlic. This vegetable was called so because the bulb is divided into smooth slices, as if "combed". And this famous acute vegetable from Byzantium came to Russia, becoming practically a national plant.
Garlic at all times used to fight various diseases and to give strength, so it was grown in large quantities, and the recipe for pickled garlic was known in every home.

Garlic can be salted, marinated, dried. Harvested garlic for little use as a separate dish, but as a remedy or additive to other dishes it is used by many. For marinating, it is best to use garlic of milky wax ripeness, although late is also suitable. You can even use garlic from the store, if only it does not have very large teeth. You can marinate whole heads of garlic, and you can divide into separate denticles and even peel them from the husks. To sharpen the marinade add a pod of hot pepper and a few slices of horseradish roots.

The recipe for pickled garlic heads contains the following ingredients:
Garlic, black pepper (peas) and cloves. For marinade you need to take a liter of water, salt and sugar to 4 tablespoons and one tablespoon of 9% vinegar.

The recipe for pickled garlic is prepared as follows: the heads of young garlic are washed, peeled to the teeth and cut off all the tails.

To the bottom of the previously sterilized jars, lay pepper, cloves, prepared garlic heads and pour boiling water. Banks cover with lids and leave in this form for 24 hours. After a day, the water is drained and re-poured with boiling water. To make garlic pink in some cans, you can add a few pieces of beet. After the water has completely cooled down, it is drained, the banks are poured with a boiling marinade and rolled up with lids. To prepare marinade you need to boil a liter of water and add salt, sugar and vinegar. Closed banks should be immediately turned over and wrapped with a blanket, and after they have completely cooled down, transfer to a cool storage room.

And now we offer a recipe of marinated garlic, prepared in a cold way. Garlic is washed, dismantled with denticles, they are removed from their shell and dropped for two minutes into boiling water, and then immediately cooled with cold water, adding ice cubes to it. In cold water, garlic is kept for half an hour, and then poured cold marinade.

For the preparation of marinade filling, 200 grams of water and the same amount of 9% vinegar are poured into an enamel pot, add 20 grams of salt, 50 grams of sugar, several peas of black pepper and 3-4 bay leaves. If desired, you can add two teaspoons of seasoning Hmeli-Suneli. The marinade is brought to a boil and immediately cooled. To give garlic red color, you can put fresh, sliced beets into the jars. After ten days, garlic is ready for use.

A good healing remedy and a source of vitamins in winter can be prepared for future green garlic arrows, collected before the garlic ripens head. We present a simple recipe pickled arrows of garlic.

The arrows and leaves of garlic for this recipe need to be collected before the head is formed. Collected greens need to be washed and cut into pieces about 10 cm long. After that, the greens are blanched, cooled, stacked in jars and filled with boiling pouring. Then the cans are sterilized for five minutes (liter) and rolled up. For one liter of pouring, take 50 grams of salt and sugar and 100 ml of 9% vinegar, which is added before pouring into cans. If you add a little spicy greens to the cans with arrows, it will be even better.

The recipe for pickled garlic arrows in tomato resembles the taste of fried mushrooms. It is prepared exactly the same way, only a few ripe tomatoes are added to the jars. In any case, garlic is a product provided by Nature itself to maintain our health.