Garlic itself tastes rather strict - pickled garlic, on the other hand, has a fine aromatic taste. At least if you try these 2 recipe ideas and soak them in vinegar and oil.Pickled garlic
Whether as a side dish with goulash or grilled dishes: garlic refines many dishes and is also extremely healthy. That is why it will be processed in many different ways in many households. It can be smoked, for example (reading tip: smoke garlic yourself - 2 simple options presented). In order to make the garlic longer-lasting and flavor it at the same time, you can also soak 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. It is then important, however, that you use very fresh garlic and a high-quality oil, because this is the only way to keep the cloves of garlic in place for a few months. Another requirement is that you keep the tightly closed container in a dark and dry place.
Recipe No. 1 - Put garlic in white wine or apple cider vinegar
- 5 fresh garlic bulbs
- 500 ml of apple cider vinegar or white wine vinegar
- olive oil
- 500 ml water
- various fresh or dried herbs (e.g. rosemary)
- possibly dried chili peppers
- a bay leaf
Detach the cloves of garlic from the tubers and then carefully peel them off. Then use the vinegar, the water, the herbs and the salt to cook a broth in which you put the cloves of garlic after the boil. Then let it simmer on a low flame for five minutes.
Then take the pot off 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 cloves of garlic and the herbs in a small clay pot or in a screw-top jar. Then add black peppercorns, a bay leaf or chilli as desired. Then pour the oil on the container so that the cloves of garlic are completely covered. Then leave the garlic in the fridge for only three days.
Recipe No. 2 - Put garlic in red wine vinegar
- 500 g fresh garlic
- 100 ml dry red wine
- 100 ml red wine vinegar
- 100 ml water
- 3 chili peppers
- 1 tablespoon of sugar
- 3 cloves
- 1 bay leaf
- 1 bunch of thyme
- olive oil
With this variant, too, you have to detach and peel the toes from the bulbs of garlic. Then chop the chili peppers and put them in a saucepan with the red wine, vinegar and water. Then add thyme, cloves, bay leaf, sugar and some salt. Finally, the cloves of garlic come in. These must then be completely covered with liquid. If this is not the case, add some water. Let the mixture soak through for a whole day.
When the day is over, boil the mixture for 10 minutes. After the vegetables have cooled, put them together with the liquid in screw-top jars and fill them up with olive oil. Tightly closed, the cloves of garlic should now go through the fridge for at least three days.