Garlic is a healthy product that is loved and consumed all over the world. You probably already know the many health properties of garlic; It is a powerful antioxidant with microbial, antiviral, and antibiotic properties. Ideal for colds and flu, source of vitamin C, as well as enzymes and minerals that help boost immunity.
It is usually used as a seasoning for first and second courses. However, ripe garlic tends to spoil quickly after purchase. To avoid it and at the same time preserve all its benefits to the maximum, with this trick it is possible to keep it for many months to always have it available in the kitchen.
Garlic, that’s the trick to keeping it fresh and intact for a whole year: it’s very simple!
Preparing garlic in brine is a solution to make it last longer. In addition, fermentation retains its characteristic taste, but makes it softer and more digestible.
Making pickled garlic with vinegar is very easy. It doesn’t take more than 10 minutes and we always have garlic cloves available that you can use in any recipe, whether it’s steamed or, if you like, raw in the salad.
Let’s see step by step the recipe to make pickled garlic . It will be very useful in the kitchen!
Ingredients
- 2-3 cloves of garlic
- 1 glass of mild vinegar (apple or white wine)
- 1 glass of water
- 1 tbsp salt
- 1 tbsp sugar
- 1/2 bay leaf
- Chives
- Cloves
- Peppercorns
1. Blanch the garlic
Garlic should be “blanched” before pickling. This does not lead to excessive acidity of the garlic, which would enhance its taste and smell and make the food unpleasant. To lighten them, let’s do the following:
- Fill a medium saucepan with water and a tablespoon of salt.
- Heat the water until it boils
- Add the peeled garlic cloves and cook for 3-4 minutes.
- Then remove it from the water.
2. Prepare the ingredients for the brine.
- Put all the ingredients in a saucepan: vinegar, water, salt, sugar, bay leaf and spices.
- Turn on the heat and when it starts to boil, put the garlic cloves in it and let them cook for a minute.
- Turn off, remove from heat and let cool.
3. Put all ingredients in a glass.
- Put everything in an airtight jar and seal.
- We leave it on for two or three days before using it.
With this trick, you can make garlic last longer and use it in any of your recipes. You will see that the essence and flavor of garlic remain the same, but are a little more tender and digestible.
