Pickled Garlic Cloves
Description
A simple way to prepare ahead. Pickled garlic cloves are much milder than their fresh counterparts. So you can safely eat them at lunchtime before an important meeting. I like to slice this garlic into a sauce for crackers, or add it to stews or soup. The recipe for pickled garlic cloves is simple. Just follow my instructions. 1. Separate the garlic heads into cloves and peel them. 2. Place the peeled cloves in a colander, scald with boiling water, and cool in a bowl of cold water. 3. Make the marinade. Heat the water to a boil, add salt, sugar, and vinegar. Bring to a boil again (the salt and sugar must dissolve). 4. Sterilize the jars. Place washed dill umbels in them, then the garlic cloves on top. Pack the garlic up to the shoulders of the jars. 5. Pour the boiling marinade over the garlic. Then immediately sterilize for five minutes. During sterilization, don’t forget to cover the jars with sterile lids. 6. Seal the jars, turn them upside down, wrap them in a warm blanket, and leave until cool. Canned garlic is ready! Store in a cool place. Now you know how to pickle garlic :) Good luck, and your preserve is ready for winter storage.