Pickled garlic
1kg garlic
50 g salt
400 g grape vinegar
10 whole black peppercorns
5 cloves
4 bay leaves
There are two ways of pickling garlic, depending on whether you pickle whole heads of garlic or individual cloves.
Garlic cloves
Separate the garlic into cloves but don’t peel them.
Rinse out glass jars with boiling water. Put the peppercorns, bayleaf, cloves and salt into the jars. Add the garlic cloves. Pour on the vinegar to cover the garlic. Seal with lids that have been sterilized in boiling water. Carefully turn each jar up and down several times to ensure that the spices are evenly distributed.
Put the jars in a cool place and leave for at least 1 month.
Whole garlic heads
If you are pickling garlic heads, remove the outer peel from the garlic, leaving the inner peel intact.
Dissolve 25 g/1 oz of salt in a bowl containing 1 litre of water. Add the garlic heads to the salt water and cover, ensuring that they remain fully submerged in the water. This will make the garlic heavy and it will sink to the bottom by itself. Keep the garlic in the water for 6 to 7 days.
Rinse out glass jars with boiling water. Put the peppercorns, bayleaf, cloves and salt into the jars.
Remove the garlic cloves from the salt water and put in the jars. Pour on the vinegar to cover the garlic. Seal with lids that have been sterilized in boiling water. Carefully turn each jar up and down several times to ensure that the spices are evenly distributed.
Put the jars in a cool place and leave for at least 1 month.
Nush Olsun! Enjoy your meal!
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