Pickled garlic and thorn salad

1 serving


Pour whole heads of garlic with salted water (at the rate of 1 liter of water - 2 tbsp salt) and withstand 5 days. Then disassemble on cloves and, without cleaning them, put them in a jar along with spices and thorns. Pour 1 tbsp. spoon of salt and pour vinegar. Store in the refrigerator and use to make your own garlic and turf salad or add to various fruit and vegetable salads. Garlic wedges are peeled before consumption.