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Pickled garlic for winter without vinegar
6 servings3 days
Garlic - 350 gr, Water - 250 ml, Sugar - 1 table l., Salt - 0.5 table l., Cloves - 1 pc., Allspice - 5 pcs., Peppers - 5 pcs., Bay leaf - 1 pc., Kinza, coriander - 0.33 tea l., Mustard - 0.33 tea l., Dill - 0.5 tea l., Citric acid - 0.5 table l.
How to marinate garlic without vinegar? Prepare the indicated ingredients. Choose a whole, medium-sized garlic. It is better that it is without damage - the appearance of the snack is also important. Marinade spices can be varied to your liking. Only stems are needed from dill, you can take dried dill. Water is needed hot. The amount of garlic and marinade is calculated for a jar of 0. 5 liters. 
Divide the required amount of garlic into cloves without peeling them from the shell. Fold the garlic cloves into a deep bowl and cover with hot water to keep it completely in the water. Leave the garlic in the water for 30 minutes. 
Then drain, peel the garlic cloves, rinse with water and dry. 
Pour hot water into a saucepan, add the specified spices: salt, sugar, coriander grains, cloves, mustard seeds, bay leaf, peppers with peas and chopped dill stems. Bring the marinade to a boil. 
Add citric acid to the boiling marinade, stir and remove the sauté pan from the heat. Mix until the acid crystals dissolve. 
Pre-sterilized jars (this can be done in the oven, microwave or steam) place the peeled garlic wedges. Fill the garlic with marinade to cover it completely. Close the cans of garlic with sterilized lids, wrap warm and turn over. Leave to cool completely. 
To make the garlic go well, it is better to leave it for 5-7 days. Serve the finished pickled garlic as an appetizer for potato dishes, meat. 