Recipe for pickled garlic as in the market with whole heads

Pickled garlic is an incredibly tasty dish. Its benefits are due to the antiseptic properties of the product and the high content of vitamins A, B, C, D, E. Thanks to the natural fermentation process, more nutrients are retained in the dish. Compliance with the cooking technology allows you to get a very tasty snack at home.

Whole heads recipe

Sourdough recipes are very easy to prepare and don't require a lot of ingredients. The advantage of the whole garlic sourdough is the naturalness of the product and its aesthetic beauty.

Ingredients:

• 1 kilogram of whole garlic;
• 600 milliliters of water;
• 30 milliliters of acetic acid 6%;
• 30 grams of salt.

Freshly picked heads are used for the preparation of pickled garlic.

1. The heads are peeled without separating. The finished product is poured with cold water and left to soak for 6-8 hours.
2. Banks are pre-prepared. The soaked heads are tightly placed in a container.
3. To prepare the brine, salt and vinegar are added to 600 ml of water. The marinade is brought to a boil.
4. Banks are poured with cooled marinade and covered with a clean sheet or gauze. The salting is removed to a cold place for 10-14 days. Check it periodically and add the marinade.

Finished jars with heads of pickled garlic are closed with plastic lids. Garlic is stored in the refrigerator or basement for the winter.

Scented Herbs Recipe

Pickled garlic is not only a healthy but also a tasty dish. Recipes with the addition of spices add a special fragrant aroma to the leaven.

Ingredients:

• 1 kilogram of young garlic;
• 2 tablespoons of salt;
• 1 liter of water;
• 1 pod of hot pepper;
• 2-3 horseradish leaves;
• 8-10 allspice peas;
• 6-8 bay leaves;
• dill, currant, cherry leaf to taste.

These products are for 8-10 servings. Fresh products are used for cooking.

1. We prepare the marinade. Add 2 tablespoons of salt to a liter of water and bring the brine to a boil. Prepare the brine without vinegar.
2. We prepare products. We wash the heads under running water. We completely remove the husk. We divide the teeth together.
3. We evenly spread the garlic cloves in prepared jars. Add a slice of hot pepper, sweet peas, lavrushka, currant and cherry leaves to each jar. Spread the spices evenly over the jars.
4. Pour the jars with cold marinade and put them in a cool place. Garlic should be fermented for 3 weeks. During the entire period, we check the brine and add it as needed.

Take a look also

Simple recipes for pickling and pickling cucumbers with apple cider vinegar without sterilization for the winter

If the garlic needs to be preserved, the old brine is drained after 3 weeks.Banks are poured with new brine, prepared according to the previous recipe. Preservation is rolled up with metal lids and stored. It should be noted that in a fermented form, the dish is stored without twisting for several months.

Secrets of a successful and delicious starter culture

All chefs know that the dish turns out to be successful in Armenian only if you adhere to some rules.

1. Choice of heads. Only large strong garlic is suitable for starter culture.
2. Sourdough method. If the crop is just harvested, the husk did not have time to dry, the whole heads should be fermented. When using old heads, the husk is removed to the bottom layer. The lobules are divided among themselves.
3. Ostrynka in sourdough. Lovers of sourdoughs, as in the market, are recommended to add hot peppers to the marinade.
4. Salting process. Souring is accompanied by a fermentation process. The brine is partially drained from the jar, so it needs to be checked periodically. If there is not enough liquid, you need to add fresh brine to the jar. Starter recipes do not allow the addition of pure water. It spoils the final taste of the dish.
5. Sour taste. A more sour taste and specific smell is obtained if a tablespoon of 6% acetic acid is added to the brine.

A softer taste of the dish is obtained if you ferment the cloves with beets. Beet juice gives them a pink hue. Depending on taste preferences, garlic is fermented with cucumber pickle, beet juice, rye flour. Flour promotes faster growth of lactic acid bacteria, which support the fermentation process. In such a recipe, the growth of putrefactive bacteria is practically impossible. They are suppressed by lactic acid fungi.

Consequently, the product is stored longer without additional processing.

The sourdough recipes above are great not only for heads of garlic, but also for fresh arrows.