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Garlic pickled in vinegar

Vinegar-Pickled Garlic

A wonderful snack for meat and salo (cured pork fat), straight from Ukraine! Let me show you how to make pickled garlic. It's a great match for meat, salo, and a shot of horilka (Ukrainian vodka) — a truly Ukrainian appetizer! A restaurant chef shared this recipe with me, and now I'll pass it on to you. Let's get started.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Garlic (peeled cloves)

500

Vinegar (9%)

100

Water

100

Salt

Sugar

Peppercorns (black)

Bay leaf

Khmeli-suneli

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 4 g

Fats 0 % 0 g

Carbohydrates 86 % 25 g

119 kcal

GI: 84 / 0 / 16

Cooking method

Cooking time: 30 min

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Heat the marinade to a boil, then leave it to cool. While the marinade cools, prep the garlic: drop half a kilogram of pre-peeled garlic cloves into salted boiling water for three minutes, then cool them under cold water. Pack the garlic into a jar and pour the cooled marinade over it. Cover the jars with a sheet of paper and tie it on with string. Leave the garlic to marinate at room temperature for four days. Don't keep staring longingly at that jar of garlic — use it to train your willpower! Be patient and wait out the full time. If after four days you haven't lost your appetite, go ahead and dig into the pickled garlic. In four days, it'll be ready to eat!