Marinated garlic with denticles for the winter

From the recipes below, you will learn how to properly pick garlic for the winter with denticles. The taste of the received snack is beyond praise and will please even those who do not use this product in their fresh form.

Garlic, marinated with denticles for the winter - a simple recipe without sterilization

Ingredients:

• cloves garlic - 600 g;
• dill umbrellas - 2 pcs .;
• parsley (herbs) - 1 medium bunch;

For marinade:

• water filtered - 1 liter;
• salt cooked large not iodized - 1,5 st. spoons;
• white sugar - 2 tbsp. spoons;
• vinegar (9%) - 55 ml;
• medium size laurel leaves - 2 pcs .;
• pepper fragrant (pea) - 3 pcs .;
• black pepper (pea) - 5 pcs .;
• Dried thyme - 1 teaspoon;
• buds of a carnation - 2 pieces;
• ginger ground - 5 g.

Preparation

1. Initially, we clean the garlic teeth from the husks and rinse them with cool water. We make sure that damaged or rotten specimens do not hit the ground. We spread the prepared raw material on a towel and let it dry.
2. In the meantime, we will prepare the cans, washing them and sterilizing them in any convenient way.
3. Now at the bottom of each stack dill umbrellas and twigs of parsley, and on top we fill the greens with prepared dried garlic teeth, filling the cans on the hangers.
4. To prepare the marinade, put the pot of water on the stove and warm it to a boil, adding the necessary amount of salt and sugar in the process. We also throw laurel leaves, fragrant pea and black pepper peas, clove buds, and also pour dried thyme and ground ginger.
5. After the marinade has been boiled with spices for a couple of minutes, pour vinegar into it, warm it up for a minute and then pour it into prepared cans with garlic cloves.
6. We seal the containers with lids boiled for five minutes, turn them upside down and thoroughly wrap them with a warm "coat" for natural self-sterilization and slow, gradual cooling.

Marinated garlic for the winter with denticles with beets

No less interesting variant of harvesting pickled garlic denticles with beets. In this case, in addition to the excellent taste qualities, we get a beautiful appearance of the billet.

Ingredients:

• cloves garlic - 600 g;
• red beetroot - 350 g;
• dill umbrellas - 2 pcs .;
• parsley (herbs) - 1 medium bunch;

For marinade:

• water filtered - 1 liter;
• common salt, not iodized - 1 tbsp. a spoon;
• white sugar - 2 tbsp. spoons;
• vinegar (9%) - 55 ml;
• medium size laurel leaves - 2 pcs .;
• pepper fragrant (pea) - 3 pcs .;
• black pepper (pea) - 5 pcs.

Preparation

1. Purified beets can be simply cut into slices and put into cans, alternating with garlic teeth, and use only beet juice. In the latter case, the garlic stains more evenly and is maximally effective in appearance, so we will dwell in more detail on this version.
2. Garlic cloves are cleaned and blanched in boiling water for a couple of minutes, after which we immediately lower them for a few seconds into ice water and let them drain and dry.
3. Beetroot is cleaned, grinded on a melon grater, pour into the resulting mass of about 1/3 cup water, mix and squeeze with gauze juice.
4. In sterile jars we lay greens and garlic teeth, and in the meantime we heat water on the marinade plate. We pour salt and sugar into it and add pea pepper and laurushka.
5. After boiling, pour into the vessel vinegar and beet juice, let the contents boil for a couple of minutes and immediately fill the beetroot marinade in a container with garlic. We seal them immediately with sterile caps, turn the bottom up and, just like in the previous case, let it cool slowly under the "coat".