Tender Pickled Garlic
Sauces and Marinades | Russian cuisine
⏳ Time
40 minutes
🥕 Ingredients
7
🍽️ Servings
12
Description
Tender Pickled Garlic
Ingredients
- Garlic - 70.5 oz
- Beetroot - 10.6 oz
- Dill - 3.5 oz
- Water - 2 qt
- Vinegar essence - 7 fl oz
- Salt - 2 tablespoons
- Ground clove - to taste
Step by Step guide
Step 1
Buy young garlic of the size you need (from medium to large), wash it thoroughly and cut off the roots. Rinse again and pour boiling water over it (you can use a colander or a jar, but do NOT keep it in boiling water — pour it in, count to 7, and drain the water).
Step 2
Wash the jars thoroughly (with baking soda), you do NOT need to sterilize them!!! It's better to use jars of 1, 1.5, and 2 liters.
Step 3
Wash the herbs and beetroot thoroughly. Place the herbs in the jar where the 'light' garlic will go, peel the beetroot, cut it into strips, and place it in the jar for the red garlic.
Step 4
Tightly pack the garlic heads into the jars (as tightly as possible). Cloves are added to the jar with the red garlic.
Step 5
Boil water with salt. When the water boils, add vinegar to the brine and let it simmer for 5–7 minutes. For every 1 liter of water, use 1 tablespoon of salt (level) and 100 g of 9% vinegar.
Step 6
Pour the brine into the jars, and when the air bubbles (10–15 minutes) have escaped, top off the brine if its volume has decreased.
Step 7
Seal the jars with plastic lids. Allow them to cool completely and store them in a cellar or refrigerator. The garlic will be ready in 14 days.
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