Garlic pickled in vinegar

A wonderful snack for meat and bacon originally from Ukraine! I will teach you how to cook pickled garlic. It is great for meat, and for lard, and for vodka. A purely Ukrainian snack! The culinary recipe was told to me by the chef of a restaurant. I, in turn, will now share it with you. Let's get started.

Daria ☼

Recipe author

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Composition / ingredients

servings:

For garlic:

Garlic (peeled cloves)

500

For marinade:

Vinegar (9%)

100

Water

100

Salt

Sugar

Peppercorns (black)

Bay leaf

Hops-suneli

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 4 g

Fats 0 % 0 g

Carbohydrates 86 % 25 g

119 kcal

GI: 84 / 0 / 16

Step-by-step cooking

Cooking time: 30 min

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Heat the marinade to a boil and leave it to cool. While the marinade cools down, prepare the garlic. Put half a kilogram of pre-peeled garlic cloves in salted boiling water for three minutes, then cool with cold water. Then put the garlic in a jar and pour cold marinade. Close the jars with a sheet of paper, tie them with a ribbon. Leave the garlic to marinate at room temperature for four days. Do not fix your gaze on the coveted jar of garlic, thereby train your own willpower. Bear with it, bear with the deadline. If after four days you do not lose your appetite, then feel free to pounce on pickled garlic. In four days, the food will be ready to eat!