Peerless pickled garlic for the winter - a simple but very tasty recipe

25.09.2018 Winter blanks

Most of the happy owners of summer cottages, actively growing crops, in the summer are also actively engaged in harvesting for the winter. I am among these lucky ones. It’s already mid-August, so the canning and pickling process is in full swing. The shelves of our cellar are gradually filled with orderly rows of jars of jam, salads, compotes, snacks.

In our large and friendly family everyone loves pickled garlic. Therefore, every year I close a large number of cans of this wonderful vegetable. The preservation of garlic not only helps to maintain a healthy harvest, but also makes the taste of garlic milder. Even children are happy to eat it.

Today I want to offer you the most delicious and simple recipe for pickling garlic for the winter with stalks and celery leaves. Celery is no longer a rarity on our table. It can be bought at almost any store or market. And for the second year in a row, I grow it in the country. This unpretentious plant grows well even in our unstable climate. It has a wonderful aroma, which is very good to use when pickling garlic, onions, cucumbers and tomatoes. So, I am sharing with you a simple and quick recipe.

Ingredients:

garlic - 460 gr;
celery stalks - 6 pcs;
celery leaves - 25 gr;
water for marinade - 500 ml;
vinegar 9% - 100 ml;
salt - 40 gr;
sugar - 40 gr;
mustard seeds - 10 gr.

How to Make Pickled Garlic with Celery

I take out, weigh and lay out on the table all the necessary products for harvesting. The total yield of the product is 1 liter.

For cooking, I need 2 cans of 0.5 liters and 2 lids for rolling up. I wash the dishes in running water with the addition of soda. I sterilize the banks (in any convenient way). I put the lids in a deep bowl, pour boiling water and leave for 5 minutes. Then I wipe them with a clean towel.

I peel the garlic, separate it into separate cloves, and wash it in water. I put it in jars and pour it with boiling water, boiling water in a teapot or pan. You can not lay it in jars, and pour boiling water, simply folded in a deep bowl. I leave the garlic in boiling water for 10 minutes.

At this time, my stalks and celery leaves. I cut celery stalks into pieces (1-1.5 cm wide).

I drain the garlic. I take the garlic out of the cans. I put celery leaves on the bottom. Then I put the cloves of garlic, alternating them with chopped celery stalks.

I pour mustard seeds on top of the jars. I make a marinade. I pour 0.5 liters of water into the bucket, add sugar and salt. I bring to a boil, stirring so that the sugar and salt dissolve. At the very end, add vinegar to the marinade and turn off the heat.

Pour the boiling garlic in the jars to the very edges of the jar. I close the lids and immediately roll up.

Pickled garlic for the winter with stalks and celery leaves is ready! I leave the jars to cool completely, and then put them away for storage in a cool place.