Pickled Garlic
Ingredients: 700 g peeled garlic, 500 ml water, 200 ml 9-degree vinegar, 200 g sugar, 3 tablespoons of non-iodized salt (bulk), 1 teaspoon of salicylic acid or preservative powder, 1 teaspoon of Borken spice for each jar, 1 packet of Fuchs pickling spice (this contains all the spices listed below) (or whole pepper, mustard seeds, coriander, bay leaves, juniper, allspice, hot pepper) hot peppers, only if you want the pickles to be spicier.
To prepare a delicious and aromatic dish, start by peeling the garlic, removing the thin skin that covers it. Make sure to choose fresh garlic cloves with smooth skin and no spots. Once you have peeled the garlic, wash it thoroughly in cold water to remove any impurities. In a large pot, add 500 ml of water and 200 ml of 9-degree vinegar. This will give the garlic a tangy note, perfect for pickling. Add 200 g of sugar and 3 tablespoons of non-iodized salt, stirring constantly to ensure that the sugar and salt dissolve completely.
Place the pot over medium heat and let it boil until the sugar and salt completely dissolve, creating a flavorful solution. When the mixture starts to boil, carefully add the garlic cloves and let them boil for 1-2 minutes. This blanching step will help maintain the color and texture of the garlic, preparing it for the pickling process.
After the time has passed, remove the garlic from the solution and carefully place it in sterilized jars. If you wish, you can also add chili peppers for an extra kick, which will give your dish a distinct note. In each jar, add 2 tablespoons of pickling spice. If you don’t have this spice on hand, you can use a few peppercorns, coriander, 2 bay leaves, and a few juniper berries, which will add an interesting flavor.
In the solution where you blanched the garlic, add 1 teaspoon of salicylic acid, a natural preservative that will help maintain the taste and texture. Mix well to ensure that the salicylic acid completely dissolves. Now, carefully pour the hot solution over the garlic cloves in the jars, filling them almost to the top.
Add 1 teaspoon of borken to each jar, then seal them tightly with the lids. Place the jars in a dry, dark place, allowing them to cool gradually. Once they have completely cooled, you can transfer them to the pantry.
After about 3 weeks, your garlic will be perfectly pickled and ready to eat. This dish pairs wonderfully with meats, salads, or as an appetizer. The intense flavors and pleasant textures will add a touch of savoriness to your meals. Enjoy it with pleasure!
