Garlic pickled with oil

Marinade is universal! With it, you can close various vegetables, so you can cook it for the future. This is especially true in the harvesting season. The marinade is stored in the refrigerator in a tightly closed jar for a long time (almost forever! :) They can pickle vegetables and not for preparations for the winter, but, for example, for the next dinner.

The specified amount of garlic and seasonings is suitable for two cans of 220-250 ml. If you plan to prepare more garlic, we increase the number of products.

So, peel the garlic. We shift the prepared cloves into a bowl of suitable volume. Bay leaves are scalded with boiling water. Wash the thyme and lay it out on a clean, dry towel to dry. Lavrushka is also sent to him to dry out.

Now it's time to prepare the marinade:

- in an enameled saucepan, mix the specified amount of water and apple cider vinegar, send the pan to a high heat, bring the mixture to a boil, then remove the pan from the heat;

- immediately, until the liquid has cooled down, pour salt and granulated sugar, mix until the crystals are completely dissolved (you can first add a smaller amount of salt and sugar and taste the marinade, then add more if necessary).

Return the pan to the stove, on medium heat, bring the liquid back to boiling. When this happens, we throw garlic cloves into the marinade and cook them for 30-45 seconds, no more. If necessary, divide the garlic into two parts. After boiling in the marinade, we put the cloves on paper towels folded in several layers so that they dry out.

After we distribute garlic cloves into two sterile and dry jars, add bay leaves to them, distribute thyme sprigs equally. Fill the contents of the jars with olive oil so that the garlic and herbs are completely covered with it. We put the cans in the refrigerator.

Garlic,   cooked in this way, will be ready for use in two days. It is stored in a refrigerator (cellar) for up to six months.

Successful preparations!