Salted garlic in currant, mint and cherry leaves

There are lightly salted tomatoes, cucumbers, and I wanted to try to cook lightly salted garlic. Why not? I came up with this recipe myself, but of course I don't count on the originality of the recipe. The main thing is that it turned out delicious, and everyone who tried it really liked it. So you can also try this simple garlic pickling recipe.

So let's get started!

Prepare the garlic. It needs to be completely peeled from the husk, leaving only edible slices. Of course, it is better to use young garlic, but you can also use garlic at an age.

First of all, let's take up the preparation of brine. The brine for my lightly salted garlic will consist of 80 grams of table salt diluted in one liter of very warm water, I took practically boiling water. Stir to dissolve the salt, and remove the brine to the side.

Then we take a glass jar, I had a 3-liter one, put green, pre-washed, tarragon leaves, black currant, mint, cherry, as well as dill and horseradish leaves or root.

We put the prepared peeled garlic cloves on the resulting pillow of greens and pour it all with salt brine. There should be enough liquid so that the garlic is completely immersed in it.

We close the jar with a cloth and leave it in this state for 3-6 days. No need to put the jar in the refrigerator, the optimal ripening temperature is 15-22 C.

Everything! After a few days, you can enjoy a wonderful snack!