12:49, 06 Aug 2023, author: Ermakova M.

Pickled garlic in soy sauce

Name: Pickled garlic in soy sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: For 0.5 l capacity:; Garlic - 400 g; Water - 100 ml; Salt - 1 tbsp.; Vinegar 6% - 50 ml; Ground black pepper - 2-3 pinches

The easiest way to harvest garlic for the winter! The name itself implies that it is imperative to store the workpiece in the cold or in a cool place where the temperature is not higher than 5-6 degrees, since garlic does not undergo heat treatment. Vinegar acts as a preservative and gives the garlic cloves a sour taste.

Photo source: 23rf.com/profile_salvo

Pickled garlic tastes bitter-sour-salty, it is great for serving with baked or boiled fatty meat, poultry, etc. Such garlic can be stuffed with shank, pork, beef or poultry before baking. It is advisable to store garlic for no more than 5-6 months, since then it begins to taste bitter.

Products for making pickled garlic in a cold way for the winter are in front of you.

Pickled garlic in soy sauce

Кухня: European, домашние заготовки, калории: 136, время приготовления: 00:30

Ингредиенты

For 0.5 l capacity:

Garlic - 400 g

Water - 100 ml

Salt - 1 tbsp.

Vinegar 6% - 50 ml

Ground black pepper - 2-3 pinches

Рецепт

1. Boil and cool the boiled water in advance. It is best to use chilled boiled or filtered water.

2. The most time-consuming process is peeling garlic cloves. If possible, then connect someone to this case - the process will go faster!))) Be sure to cut off the root part and wormholes from the cloves, if they are present. Rinse the cleaned teeth in water.

3. In a deep container, combine salt and ground black pepper.

4. Pour in cold water and vinegar, stir everything thoroughly so that the salt is completely dissolved.

5. Fill the prepared clean jar with garlic cloves. You may need a little less or a little more cloves, depending on their size. Pour the cold marinade into the container to the top so that the cloves are completely immersed in it.

6. Screw the lid on the jar or close the jar with a nylon lid (white plastic). Take the workpiece to a cold place for storage. You can try cold-pickled garlic after about a week - the garlic cloves are already slightly salted and marinated. The longer the workpiece is in storage, the brighter the taste it will acquire!

7. Enjoy!