Pickled garlic is a delicious, savory and healthy snack. It has already been proven that the use of fermented foods has a beneficial effect on the human body. These foods are rich in vitamins, minerals, pre- and probiotics. It is especially important to include them in your diet in winter. Which is what my family is doing. Therefore, I try to always have a couple of jars of pickled vegetables in the refrigerator, including garlic. Personally, I like him the most.
During fermentation, the cloves of garlic turn green under the action of enzymes. Don’t let that scare you – that’s okay. But, if it does not seem very attractive to you, then you can add beet juice during cooking. And then the garlic and brine will turn pink.
Ingredients (for 1 liter jar)
- Garlic – 10-12 heads
- Cabbage leaf – 2 pcs.
- Beet juice (optional) – 100 ml.
Pickle
- Water – 1 liter
- Sea salt (or rock salt) – 50 gr.
- Allspice peas – 3 pcs.
- Bay leaf – 1 pc.
- Carnation – 3 pcs.
- Coriander grain – 0.5 tsp
- Mustard seed – 0.5 tsp
Сooking process
1 The first step is to prepare the pickle. To do this, pour 1 liter of water into a saucepan and bring it to a boil. Add salt and all the spices to the water. Stir, remove from heat and cool. The spicy pickle is ready.
2 Divide the garlic into cloves and remove cracks. Next, fill the jar tightly with them. You need to carefully tamp the cloves. At the same time, we leave the cans on top of 2-3 centimeters of free space. This is necessary so that the brine then completely covers the garlic.
3 The next step is to cover the garlic cloves with a cabbage leaf. On top of the first leaf of cabbage, put the second leaf folded several times. This is necessary in order to keep the cloves under the brine, preventing them from floating up. This way we prevent the formation of mold.
4 Now pour the beet juice if you decide to dye the garlic pink. I skip this stage and immediately fill the jar with brine. In this case, the brine should cover the garlic by 2-3 cm.
5 Close the jar tightly with a lid and leave at room temperature for 2 weeks. When doing this, make sure that the brine always covers the garlic. The air temperature in the room where the bank is stored should not exceed 25 C (77F) degrees, and even better not be higher than 22 C (72F) degrees. Also, you can not store jars in direct sunlight, it is better to choose a place where sunlight does not enter.
6 Open the lid slightly every day to release any accumulated carbon dioxide.
7 After 2 weeks, put the jar of garlic in the refrigerator for another two weeks.
The finished pickled garlic should be kept in the refrigerator. Shelf life up to six months.
Recipe Preserved lemons https://takajaeda.com/en/recipes-en/preserved-lemons/