Pickled garlic for the winter without sterilization

7.07.2019 Winter blanks

A sharp, crunchy garlic with a pleasant sweet and sour taste in winter will be a useful help in preparing various dishes and is perfect for stewed, baked meat and fried fish.

In addition to the various marinade options, there are two ways to make pickled garlic: whole heads and individual cloves. It is more practical and faster to prepare garlic for the winter with cloves, preparing a sweet and sour marinade with spices, herbs, parsley and pepper.

Jars are best taken from under baby food or with a capacity of not more than 150-200 ml.

Garlic is prepared for the winter according to this recipe without sterilization, by the method of single pouring (pour marinade and immediately roll). Therefore, the cloves must be thoroughly washed from the remnants of the husk, and let the marinade boil for several minutes. We surely sterilize the jars, keep the lids in boiling water for 3-5 minutes.

Ingredients:

peeled garlic - 200 g;
dried dill - 2-3 umbrellas;
parsley - 2 branches;
table salt - 1 tbsp. l;
vinegar 9% strength - 2 tbsp. l;
sugar - 1 tbsp. l with a slide;
allspice or allspice - 5 pcs;
dried thyme - 1 tsp;
water - 3 glasses;
bay leaf - 2 leaves.

How to prepare pickled garlic for the winter

We select for pickling the heads of garlic with intact, not very large cloves. We clear of the husk, cutting the bottom of each tooth. Rinse with running water.

We steam small jars over the steam, place the lids in a bucket of water and set to boil. In each jar we put a little dried dill and fresh herbs.

Tightly fill the containers with peeled garlic, periodically shaking, so that there are fewer empty spaces.

Pour water into a saucepan or ladle. We throw a lavrushka, pour in dried thyme (or other aromatic herbs).

Add salt, sugar and peas of allspice or black pepper.

With a weak boil, warm the marinade for several minutes until the crystals of sugar and salt are completely dispersed. Pour the vinegar one minute before the marinade is cooked.

Carefully pour the boiling marinade into jars, pour enough to completely cover the garlic cloves. Immediately screw the threaded caps or roll up the blanks with a machine.

We cover with a blanket or something warm for at least a day, so that the workpieces undergo additional sterilization. Then rearrange in a dark place with moderate temperature. Good luck with your workpieces!