Tender Pickled Garlic
12 servings
40 minutes
Tender pickled garlic is a traditional Russian delicacy that combines the spiciness of garlic with subtle sweet and sour notes of the marinade. Historically, pickling was used to preserve food and give it a special flavor. In this recipe, the garlic becomes soft and pleasantly crunchy, while the beet adds a beautiful pink hue. The addition of dill and cloves fills the aroma with the warmth of summer herbs. This garlic pairs perfectly with meat and fish dishes and serves as an independent snack that decorates any festive table. After two weeks of maturation, its taste becomes rich and its texture tender, making it an indispensable element of traditional Russian cuisine.
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 (can be in a strainer or a jar, but do NOT keep it in boiling water - pour it, count to 7, and drain the water).
- Garlic: 2000 g
2
Thoroughly wash the jars (with soda), they do NOT need to be sterilized!!! It's better to use 1, 1.5, and 2-liter jars.
3
Thoroughly wash the greens and beetroot. Place the greens in a jar for 'light' garlic, peel the beetroot, cut it into strips, and place it in a jar for red garlic.
- Beet: 300 g
- Dill: 100 g
4
Tightly pack the garlic heads into jars (as tightly as possible). Cloves are placed in the jar with red garlic.
- Carnation: to taste
5
Boil water with salt. When the water boils, add vinegar to the brine and let it boil for 5-7 minutes. For every 1 liter of water, use 1 tablespoon (level) of salt and 100 g of 9% vinegar.
- Water: 2 l
- Vinegar: 200 ml
- Salt: 2 tablespoons
6
Fill the jars with brine, and after the air bubbles have escaped (10-15 minutes), add more brine if its amount has decreased.
7
Close the jars with nylon lids. Let them cool completely and place them in the cellar or refrigerator. After 14 days, the garlic is ready.