Pickled garlic is a great alternative to fresh garlic. It will be a good savory appetizer that can be served on its own or with meat dishes.
Content:
- The benefits of pickled garlic
- Ingredients
- Step by step cooking
- Video recipe
Pickled garlic has the same aroma and taste as fresh garlic, however, not as pronounced. It has a less persistent and pungent smell, there is no bitterness, the taste is softer and more delicate. It can be consumed in the middle of the day without worrying about the appearance of a characteristic smell from the mouth, which is a weighty argument in favor of this preparation.
Garlic is pickled either with whole heads in a husk, or with peeled cloves. Moreover, if in the first option it is better to use a young vegetable, then in the second one - any, both young and old, will do. Pickle and pickle can be made either hot or cold.
The benefits of pickled garlic
The benefits of pickled garlic are almost the same as those of fresh garlic. Except if pickled with hot brine, when some enzymes lose some of their usefulness.
Garlic improves immunity and is indicated for hypertensive patients. It promotes better production of hydrogen sulfide, a natural antioxidant. Helps with bacterial viral diseases, scurvy and atherosclerosis. Recommended for lowering bad cholesterol, treating heart and vascular diseases.
However, in the meantime, pickled garlic also has harm. If there is a predisposition to its intolerance, then headaches, inattention and a decrease in the reaction rate may appear. In addition, little by little it should be used for diseases of the internal organs.
- Caloric content per 100 g - 42 kcal.
- Servings - 2 heads
- Cooking time - 10 minutes to prepare, 5 hours to marinate
Ingredients:
- Garlic - 2 heads
- Refined vegetable oil - 4 tablespoons
- Table vinegar 9% - 2 tablespoons
- Bay leaf - 2-3 pcs.
- Allspice peas - 4-5 pcs.
- A mixture of peppers and peas - 1/4 tsp
- Salt - 1/2 tsp taste
- Ground black pepper - 1/4 tsp taste
Cooking pickled garlic
1. Choose a container for garlic pickling that is convenient for you. It can be absolutely anything: plastic bowls, iron containers, glass jars, etc. At the bottom of the container, place all the peppercorns and a bay leaf, which break into small pieces.
2. Peel the garlic cloves, wash, dry with a paper towel and place in the same container. Add salt and black pepper.
3. Pour in refined vegetable oil and table vinegar.
4. Close the container with the vegetable lid, shake it to distribute the spices evenly and leave to marinate for 5 hours. After this time, try the garlic, if it is not pickled enough for you, then leave it for a couple of hours.
Ready garlic can be served with borscht, seasoned with various salads, used for making stews and other dishes. It is stored in the refrigerator for up to 2-3 weeks.
Watch a video recipe on how to pickle garlic for the winter:
