Garlic in itself tastes rather harsh - pickled garlic, on the other hand, is finely aromatic. At least if you try these 2 recipe ideas and pickle it in oil and vinegar.
Whether as an accompaniment to goulash or grilled food: Garlic refines many dishes and is also extremely he althy. That is why it is processed in many households in a variety of ways. For example, it's great to smoke (reading tip: smoke garlic yourself - 2 simple options are presented).
To make the garlic last longer and give it flavor at the same time, you can also pickle it in vinegar and oil and then use it to prepare many cold and warm dishes. For example, to refine salads, sauces, meat and fish dishes or vegetables. However, it is then important that you use fresh garlic and a high-quality oil, because this is the only way for the pickled garlic cloves to last for a few months. Another requirement is that you store the tightly closed container in a dark and dry place.
Recipe 1 - Pickle garlic in white wine or apple cider vinegar
➔ Ingredients:
- 5 fresh bulbs of garlic
- 500 ml apple cider vinegar or white wine vinegar
- Olive Oil
- 500 ml water
- S alt
- various fresh or dried herbs (e.g. rosemary)
- poss. dried chili peppers
- Peppercorns
- a bay leaf
➔ Preparation:
Remove the garlic cloves from the bulbs and then carefully peel them off. Then cook a broth from vinegar, water, herbs and s alt, into which you add the garlic cloves after boiling. Then simmer for five minutes on a low heat.
Then remove the pot from the stove and let the brew cool down. Then pour the mixture through a sieve to collect the garlic and herbs. You can now layer the garlic cloves and the herbs in a small clay pot or in a screw-top jar. If you like, add black peppercorns, a bay leaf or chili. Then pour the oil into the container so that the garlic cloves are completely covered. Just the garlic afterwardsleave in the fridge for three more days.
Recipe 2 - Pickle Garlic in Red Wine Vinegar
➔ Ingredients:
- 500 g fresh garlic
- 100 ml dry red wine
- 100 ml red wine vinegar
- 100 ml water
- 3 chili peppers
- 1 tablespoon sugar
- 3 cloves
- 1 bay leaf
- 1 bunch of thyme
- Olive Oil
- S alt
➔ Preparation:
You also have to remove and peel the cloves from the garlic bulbs with this variant. Then cut the chili peppers into small pieces and put them in a pot together with the red wine, the vinegar and the water. Then add the thyme, the cloves, the bay leaf, the sugar and some s alt. Finally, throw in the garlic cloves. These must then be completely covered with liquid. If this is not the case, add a little more water. Then let the mixture sit for a day.
The next day, boil the mixture for 10 minutes. After the vegetables have cooled, put them and the liquid in screw-top jars and fill them up with olive oil. Tightly closed, the garlic cloves should now sit in the fridge for at least three more days.