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Pickled garlic
This spicy seasoning will add spice to the meat dishes. The best garlic for pickling is milk-wax ripeness. But late, even from the store, is also suitable, unless the denticles are too large.
garlic how much will go, horseradish root to taste, hot pepper to taste, vinegar 6% 0.5 l, boiled water (room temperature) 1.5 l, sugar - 2-3 tbsp. spoons, cloves - 3 pcs.
Garlic is covered with boiling water, freed from husks and cut off root lobes, but so that the cloves do not fall apart. After this procedure, the garlic is placed in a 3-liter jar and poured with marinade. For more spiciness, you can put pieces of horseradish roots and a pod of cayenne (burning) pepper in a jar. Hold the garlic at room temperature for about a month and a half. If the teeth turn slightly green, it is not scary, but this is a signal that the ratio of components in the marinade is broken. In addition, there are varieties of garlic that contain a lot of sugar. Before taking the garlic to the cold, you can try it. If the denticles are slightly darkened, then the garlic is completely saturated with marinade.
