How to Make Garlic Pickle?
Instead of just using garlic to add flavor to dishes, one delicious way to preserve it for a long time is by pickling it. When done correctly, the pungent taste of garlic softens over time, while its unique pickle aroma becomes more pronounced. Moreover, it can be easily prepared at home using a few basic ingredients.
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Prepare the Garlic Correctly: For garlic pickles, choose fresh, firm, and unsprouted garlic. After separating the cloves from their skins, peel them without crushing or damaging them. Wash the garlic thoroughly with clean water to remove any soil or skins. Make sure the garlic is as dry as possible before placing it in the jar. Large, firm garlic cloves retain their shape better throughout the pickling process, resulting in a crispier texture.
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Prepare the Pickle Brine with Proper Measurements: The base of pickle brine consists of water, vinegar, and salt. For approximately 1 liter of water, you can use 1 cup of grape or apple vinegar and 1 tablespoon of rock salt. Those who want a more pronounced sourness can increase the amount of vinegar according to their taste. It's also possible to gently heat the water and then cool it to ensure the salt dissolves completely. The taste of the pickle brine should be balanced; avoid a mixture that is excessively salty or where only the vinegar taste is dominant.
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Pack the garlic tightly into the jar. Place the garlic cloves gently into clean, dry glass jars without crushing them too much. Optionally, you can add whole peppercorns, bay leaves, dill, or a few pieces of chili pepper between the garlic cloves. Pour the prepared pickling brine into the jar, ensuring it completely covers the garlic. It's important that all the garlic cloves are submerged in the brine, as any parts outside the brine can absorb air over time. Close the jar tightly and leave it to sit in a cool, dark place.
