Preparation of pickled garlic with beets whole:
For this recipe, it is desirable to use younggarlic, because we will it to marinate the whole head. Garlic remove the top shell, leaving only thin skin - into segments in this case, we do not share.
Garlic rinsed in running water and placed in jars.
Fill garlic hot water, and cool placesfor 10-12 hours, it is desirable to move in the refrigerator after it cools down. Once the garlic is good enough to insist, drain the water and begin to cook the marinade for the fill. We clean the beets and cut into small cubes.
Add a few pieces of beets in jarsgarlic and pour boiling water again. We reserve the garlic for 10-15 minutes, then water again merge and prepare the marinade. In the water add salt, sugar, vinegar and dill seeds. Boil for five minutes, and pour the garlic in jars.
Prepared jars sterilize about 20-25 minutes, then roll up and turned upside down. Be sure to wrap in a warm towel or blanket and leave for a day.
This garlic will be ready in about a month. On the festive table, he will decorate any dish. Pickled garlic, cooked in this recipe, you can add to pilaf and other meat dishes.
Preparation of pickled garlic for the winter:
Pickled garlic retains much of itsuseful properties - it can be used for prevention and treatment of colds, while it will be very tasty medicine. Garlic is a good clean and separated into cloves - try to choose strong teeth without damage (garlic take any number).
In this recipe, you can cook and whole garlic, but it try to choose the young garlic. Old will have a not very pleasant aroma.
Garlic is very good my cold water, you can then also hold for 30-40 minutes in clean water.
The banks are laid with the garlic and add a pinchfennel seeds. Marinade is prepared from the calculation of the amount of garlic and jars - the proportions given in one glass of clean water (per 200 grams of water required salt and vinegar - 1 tbsp). Prepare marinade of salt and vinegar, cool and pour the garlic.
Banks with garlic covered with a lid and leaveat room temperature for fermentation. Reserve garlic ferment for two weeks. Be sure to substitute for banks plates or bowl, as a marinade will follow.
If the brine will be not enough, addcooked, cooled marinade - one cup of water, add a teaspoon of sugar and salt. Do not top up with plain water, or garlic deteriorate. Two weeks later, pickled garlic is ready - keep it in the refrigerator.
Cooking pickled garlic with pepper:
To prepare the billet of garlic and pepperWe need to take a fresh strong head. Clean them from the skin and wash thoroughly in cold water. The optimal size of the cans for the blank - 250-500 milliliters. My and sterilize jars and lids.
At the bottom of each can be laid on one leafbay leaf, 3-5 peas allspice. 1-2 cloves buds can be added if desired. In each jar tightly laid peeled garlic - banks fill about two-thirds. Boil water and pour the prepared canned. Cover with a lid and leave to cool for a day. Approximately one hour before cooking garlic to cook the marinade.
For the marinade: per liter of water taking 50 grams of sugar and 50 grams of salt. Drain the water from the cans - each add two teaspoons of vinegar and pour the cooled marinade. On the banks of less than 500 ml add one teaspoon of vinegar. Prepared jars with marinated garlic sterilize for 10 minutes.
Banks roll up immediately and turned upsidebottom. In contrast to the first recipe of pickled garlic as a whole, which will be ready in about two weeks, the garlic and pepper, cooked in this way, you can try the next day.
Bon Appetit .