How to pickle snack garlic for the winter

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Pickled garlic is an interesting winter snack that retains all its beneficial properties of this product. It not only adds a spicy taste to dishes, but also strengthens the immune system, helping to fight against seasonal colds. It is quite simple to prepare pickled garlic, and you can store it all winter long.

Ingredients for pickled garlic:

• 1 kg of garlic

< li>1 liter of water

• 100 ml of vinegar (9%)
• 2 tablespoons of salt
• 2 tablespoons of sugar
• 3 bay leaves leaves
• 1 teaspoon of black peppercorns
• 2-3 cloves

First peel the garlic cloves. For convenience, you can pour boiling water over them for a few seconds – this will facilitate the cleaning process.

Pour water into a pan, add vinegar, salt, sugar, bay leaf, pepper and cloves. Bring to a boil and cook the marinade for 5 minutes. Put the peeled garlic in sterilized jars.

Pour the hot marinade over the garlic, close the lids and let cool at room temperature. After cooling, the cans should be stored in a cool place.

You can try pickled garlic after a week, but it will best reveal its taste after a month. It is suitable as an appetizer for meat dishes, for adding to salads or even for preparing sauces.