Pickled garlic cloves for winter classic

Step-by-step cooking

1. Step 1:

   

   How to pickle garlic with cloves for the winter? Garlic is better to take young, but you can also take it from a fresh harvest. If you buy, take garlic with the remaining roots. This wisdom was suggested to me - such garlic will not turn blue and green like Chinese garlic / it can be distinguished by the cut roots/.

2. Step 2:

   

   Prepare the products for the marinade. Choose a marinade from two options, which one you prefer. I like them both. Take 9% vinegar. Sugar is used here as a flavor enhancer, so I do not advise removing it. Do not take iodized salt - ordinary table salt, preferably large.

3. Step 3:

   

   Peel the garlic and rinse well in cool water. Cut off greenish edges and damage without regret. Also rinse all the aromatic herbs.

4. Step 4:

   

   Prepare glass jars. Rinse them with baking soda, rinse well under running water. Wet put in a cold oven with the neck down, put metal lids next to it. Turn the oven on 150 degrees. After reaching the set temperature, sterilize the cans 0.5 l - 10 minutes, 1L - 15 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, I have not failed.

6. Step 5:

   

   It is convenient for me to use 250 ml jars for this blank. At the bottom of each lay a currant leaf, dill, then garlic. Put pepper rings between the layers of garlic, more greens, and dill on top. Pour boiling water over the overflow jars. Cover them with sterile lids and let them stand for 5-7 minutes, then drain the water from the jars into a saucepan.

7. Step 6:

   

   Prepare the marinade. Add 0.5 cups of boiling water to the drained water, put pepper, cloves, lavrushka and let it boil on the stove. Add salt and sugar to boiling water, let it boil for 2-3 minutes and add 9% vinegar, at the rate of 1 tbsp.l. per jar, at the end of boiling. /You can pour vinegar directly into a jar/.

8. Step 7:

   

   Pour the ready boiling marinade immediately into the overflow jars and tighten the lids. Sometimes, the marinade boils and it's almost not enough, in this case, just add boiling water. Check the sealing of the lids by rolling the cans on the table.

9. Step 8:

   

   Wipe the jars clean, turn them over on the lid, cover with a blanket and leave to cool under the "fur coat". Store in the refrigerator, they will be ready in a month. I get 3 cans of 250 ml each, but it depends on the size of the garlic cloves. When shooting, I used the marinade OPTION-1. The taste of garlic seemed sharper and more vigorous than in Option-2 / this one reminded garlic of salted pears /.