Pickled Garlic

Rinse the garlic bulbs, clean them, but remove only the outermost leaves – the cloves must not fall apart! Boil 600 ml of water with cloves, sugar, salt, cinnamon and peppercorns for 10 min. Later remove from the stove and add the vinegar. Put the garlic bulbs in a tall preserving jar and pour the broth over them. The bulbs must be completely covered.

For red garlic bulbs: Remove the skin from the red beets, dice them and add them last to the roasting stock form with the vinegar.

Close the jar and marinate the garlic in a cool place for 2 months.

Preparation Tip:

Traditionally served as a snack with vodka, with cold and hot meat dishes, cold platters, cheese platters or simply with butter and bread.

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