Pickled Garlic

12 servings

20 minutes

Pickled garlic is a traditional Russian appetizer that combines the spiciness of garlic with delicate sweet-and-sour notes. This preparation method originated as a way to preserve the harvest, allowing enjoyment of garlic year-round. The combination of sherry and white wine vinegar gives pickled garlic a subtle tang and light sweetness, while pre-blanching makes it less pungent. It perfectly complements meat and vegetable dishes, pairs well with fried potatoes or pickles, and can serve as an interesting accent in salads and appetizers. This garlic is not only tasty but also healthy—it retains its antibacterial properties, boosting immunity. After a week in the marinade, it reveals its rich and balanced flavor.

Energy value per serving

• Calories: 50.6
• Proteins: 1.4g
• Fats: 0.1g
• Carbohydrates: 11.3g

Ingredients

• Garlic: 250 g
• Salt: 1 tbsp
• Sherry vinegar: 50 ml
• Sugar: 50 g
• White wine vinegar: 50 ml

Cooking steps

1. Peel the garlic cloves, place them in a saucepan with boiling salted water, and cook for three to four minutes, stirring, to remove the bitterness. Drain the water and transfer the garlic to a half-liter jar.

   Required ingredients:

   • Garlic: 250 g
   • Salt: 1 tablespoon

2. In a saucepan, heat a mixture of two vinegars, sherry and white wine, water, and sugar (the amount of vinegar should equal the total amount of sugar and water), stir and wait for the sugar to dissolve. Pour the hot mixture over the garlic, seal the jar, and let it sit for at least a week.

   Required ingredients:

   • Sherry vinegar: 50 ml
   • Sugar: 50 g
   • White wine vinegar: 50 ml