Pickled garlic

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Pickled garlic

Ingredients

water 5 l
salt 6 tbsp. l with top
garlic 2 Kg
vinegar essence 1 small bottle

Cooking method

  • Peel the garlic from the top peel, cut off the bottom and wash it as needed. Boil water with salt and essence, cool to room temperature. Put the garlic in jars and fill it with brine. He will be ready in a couple of months. You can add currant leaves, cherries, horseradish, pepper there - everything that you use when pickling cucumbers, then your garlic will be even more fragrant. My friend pickles 20 three-liter cans each, and everything goes away during the winter! My husband really likes it too. Yes, by the way, cans can stand at room temperature.


artisan
I have never eaten that ... but I know that many people love it. really want to try. From the mudflow and the question. How then? As it is? Get it out and peel it off? Or maybe immediately cleaned?
skate
Quote: macaroni

vinegar essence 1 small bottle

And this is how much, in ml. Small for everyone
Victory
It's a good recipe, you have to try it, but it's not clear about the bottle .... how much is small? after all, the essence ...
14anna08
Quote: skate

And this is how much, in ml. Little one has its own
I also join the question
Asya Klyachina
Quote: Victory

It's a good recipe, you have to try it, but it's not clear about the bottle .... how much is small? after all, the essence ...

Since there is 5 liters of water, I assume that 70% vinegar essence in a standard bottle is 180 ml.
Lesya P
Yesterday I marinated garlic, strictly followed the recipe. From 5 liters I used only 1.5 liters of brine, vinegar took 70%. I have a question: "Why cook so much brine? Maybe it means that 6 tablespoons of salt and the essence goes (diluted) by 5 liters?" I registered on the site just today, this is my first question, I apologize if something is wrong !!!!
Asya Klyachina
Quote: Lesya P

I have a question: "Why cook so much brine? Maybe here it means that 6 lo
does the salt and essence go (dilute) to 5 liters? "
Asya Klyachina
So it is, next time (if you like it, of course) just take it as you need, counting the amount of salt and vinegar essence, for example, for 2 liters.
macaroni
Girls, excuse me, I just left.) There is certainly need to peel, as we usually eat raw. Lesya P, I apologize, but the calculation of 5 liters of water for 6 tablespoons of salt and a bottle of vinegar essence are the proportions that are needed, of course you need them for yourself Asya suggested to correctly calculate for your amount of garlic.
Small bottle- it's a pity now I can't take a picture (I spent it on garlic, I will definitely buy it and put it out tomorrow) such small ones in stores are usually sold everywhere in glass bottles, about 180-200 gr.
Lesya P
W / z 2 months, I'll sign off what happened, the most interesting. I signed on the banks that you can start eating from November 8 We usually took pickled garlic by weight on the market, and then (if possible) we will eat our own. Thanks for the recipe.
macaroni
Lesya P, be sure to write. We, too, constantly took by weight and white and pink pickled garlic on the market, my husband adores. And now he will have his own.
skate
I still have a question. Can you pickle garlic when you're not young? I thought that I was only young, but if I understood correctly, then you can marinate even now?
AlenaT
Lesya P, ay, hostess, I join the question,
otherwise a large homemade garlic is coming soon ...
Is it possible not young or not ???
Gaby
I found a calculator that converts the essence into vinegar and vice versa, it turns out that you need 1480 ml of 9% vinegar and reduce the amount of water by 1306 ml. The calculator is here, who needs:

🔗
Lesya P
I marinated the first batch of VERY LARGE garlic, and then (since I had the pickle left, and it was a pity to pour it out) I bought a medium one and marinated. I made a note for myself that you can eat from November 8, but curiosity does not leave me and I periodically open the can and try. The last tasting gave me hope that everything would turn out to be great, and I tried the large garlic.
kavilter
The amount of brine indicated in the recipe was enough for me for three cans (3l). And the garlic took about 4 kg. Waiting for 2 months
Lesya P
Pickled garlic

I am posting a photo so that you can compare the garlic. (Three jars) one clove, like a whole head of garlic in one jar.
kavilter
My pickle in the jars is gone. What to do? Top up with plain water or make more brine and top up?
euge
I always pickled only young garlic (no more than 3 days after digging) until 5 August. I peel the garlic to the teeth, without removing the cover from them. I pour boiling water over them in a saucepan and let stand for 2-3 minutes. I shift the cans with a slotted spoon into 0.5 liters, in which I have already put 2-3 peas of black and allspice, 2 cloves and 1/2 bay leaf. I make a marinade on the water in which the garlic was blanched: I put 3 tbsp for 1 liter. l salt and granulated sugar, pour in 120 ml of vinegar 9%. I pour the jars with hot marinade. I twist and wrap until it cools. You can store it in the pantry.
kavilter
For some reason, the garlic didn't work out. Some of the heads turned green. And the garlic bitterness partially remained, today I bought pickled garlic on the market, he does not have this bitterness.
Lesya P
my garlic turned out to be disgusting! The husband said that he would not eat "it", because the garlic is GREEN and bitter, and also added that the "khachiks" have edible garlic on the market. It turns out that I have no edible at all. Maybe I did something wrong, although I followed the recipe. In general, the taste and color, as they say. I gave several cans to a friend so that my husband took a sample, so he crushes this garlic with vodka and wonders why we do not eat such yummy, but gave them.
solmazalla
Lesya P, It's just that you had imported garlic, apparently. My home does not turn green, but this year I pickled a tomato with a purchased one. When the cans were unraveled, the garlic just got an emerald green color. I wonder what chemistry it is grown on

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