The whole salting process takes 19 days, the total time in the kitchen is 1 hour. It is not necessary to boil the garlic, but it is necessary to sterilize the jars for long-term storage.
How to pickle garlic
Products for one three-liter jar
Young garlic 1.5 kilograms
Salt – 450 grams (2/3 cup)
How to pickle garlic step by step
- Cut the garlic tails in half with scissors and place the garlic in a clean three-liter jar.
- In a separate container, combine cold water with 1/3 of the salt (about 150 grams) and mix until the salt is completely dissolved.
- Soak garlic in salt solution.
- Cover the jar with a tea saucer.
- Leave the garlic to pickle at room temperature for four days.
- After four days, pour the first brine, holding the garlic in a jar.
- Rinse the garlic and jar under running water.
- Put the garlic back into the jar.
- Prepare the same saline solution as the first time and pour garlic over it.
- Leave the garlic for another five days under a saucer.
- After five days, repeat steps 6-9.
- Close the jar with a rubber lid and leave the garlic at room temperature for ten days.
- After ten days, remove the garlic in the basement or refrigerator.
What kind of garlic to pickle
To pickle garlic, use only young onions when they have not yet formed many layers of rough skin. Garlic is salted during May – early June, because of the season, just at this time, garlic is the cheapest in the markets and stores, and you can easily find good young garlic – you can easily recognize it by its round shape, pale green tails and slightly moist skin.
Which Salt to Use
Medium salt should be used because extra salt can easily make the brine too concentrated. You can check the readiness of the brine by putting a raw egg in it. If there is not enough salt, the egg will sink. It is important that the egg is fresh, because old eggs float even in plain water.
Salt solution is prepared at the rate of 50 grams of salt per 1 liter of water.
Salt delicious garlic
Tails are cut in half in order to facilitate salt contact with the cloves, and the head itself has not lost its shape.
In the first stages of salting, garlic begins to ferment, releasing gas bubbles. Therefore, in the first 9 days, the jar should not be closed with a lid. Otherwise, trapped gases may rupture the can, creating pressure inside it.
Properly salted garlic should remain firm and crunchy. Before putting the garlic in the refrigerator, pack it tightly in a plastic bag – this will protect other products (for example, cheese or milk) from absorbing the garlic flavor.