Whole Pickled Garlic
Cooking time: 4 h
Difficulty: Difficult recipe
Recipe yield: 15-20 pcs
Georgian Food Recipes
Whole Pickled Garlic – Georgian cuisine recipe, this pickled garlic recipe takes time and attention, but it's worth it. This garlic can be served with their mutton kebab. Also, from garlic, pickled with heads, various sauces and dishes of their meat are prepared, it very well sets off the taste of meat.
Whole Pickled Garlic Ingredients
- Garlic 15-20 heads
- Grape juice 1 l
- Sugar 0,5 cups
- White wine vinegar 0,5 cups
- Black pepper 8-10 pcs
- Allspice 8-10 pcs
- Clove 2-3 pcs
Whole Pickled Garlic Recipe
For a Georgian cuisine recipe, pickled garlic, fresh garlic, without dividing into cloves, dry in a cool, dark place for 2 weeks.
After drying, cut off the root rosette from the heads of garlic without damaging the cloves. Place the garlic in a saucepan or jar and cover with cold water for a day.
Then take out, remove the top layer of husk from the garlic, rinse and place tightly in a large, low container.
From 1 liter of water and 2 tablespoons. salt, prepare brine and pour garlic over it. Change the brine every day for three weeks.
After three weeks, boil 1 liter of water, add sugar and the same amount of salt, all the spices and vinegar. Let the marinade simmer for 1-2 minutes, cool and strain. Pour the garlic with the prepared marinade, cover with gauze and set aside in the refrigerator for 2 weeks.
After two weeks, drain the marinade, and garlic marinated with grape juice for a week, then drain the juice, and garlic again pour the marinade. Soak the garlic in the refrigerator for another 5 days, and then serve.
