The Content Of The Article:
- Recipe # 1 - Put garlic in white wine or apple cider vinegar
- Recipe # 2 - Put garlic in red wine vinegar
Garlic in itself tastes rather strict - pickled garlic, on the other hand, is finely aromatic. At least if you try these 2 recipe ideas and put it in vinegar and oil.
Whether as an accompaniment to goulash or grilled food: garlic refines many dishes and is also extremely healthy. Therefore, it will be processed in many households in many ways. He can, for example, smoke nicely (reading tip: smoking garlic itself - 2 simple options presented). In order to preserve the garlic and to flavor it at the same time, you can also put it in vinegar and oil and then use it for the preparation of many cold and warm dishes. For example, for the refinement of salads, sauces, meat and fish dishes or vegetables. However, it is important that you use fresh garlic and a high-quality oil, because only then can the preserved garlic cloves last for several months. Another requirement is that you store the tightly closed container in a dark and dry place.
Recipe # 1 - Put garlic in white wine or apple cider vinegar
- 5 fresh garlic bulbs
- 500 ml apple cider vinegar or white wine vinegar
- olive oil
- 500 ml of water
- various fresh or dried herbs (for example rosemary)
- possibly dried chili peppers
- a bay leaf
Remove the garlic cloves from the tubers and peel them carefully. Then from the vinegar, the water, the herbs and the salt, boil a broth into which you give the garlic cloves after boiling. Then simmer for five minutes on a low flame.
Then remove the pot from the heat and let it cool down. Then pour the mixture through a sieve to catch the garlic and herbs. The garlic cloves and herbs can now be layered in a small clay pot or in a screw-top jar. Add black peppercorns, a bay leaf or chilli to taste. Then pour the container with the oil so that the garlic cloves are completely covered with it. Then leave the garlic in the fridge for only three days.
Recipe # 2 - Put garlic in red wine vinegar
- 500 g fresh garlic
- 100 ml of dry red wine
- 100 ml of red wine vinegar
- 100 ml of water
- 3 chili peppers
- 1 tablespoon of sugar
- 3 cloves
- 1 bay leaf
- 1 bunch of thyme
- olive oil
Also with this variant you have to loosen the toes from the garlic bulbs and peel. Then chop the chili peppers and place in a saucepan with the red wine, vinegar and water. Then add thyme, cloves, bay leaf, sugar and some salt. Finally, the cloves of garlic come in. These must then be completely covered with liquid. If not, add some more water. Then let the mixture through for a whole day.
Once a day is over, boil the mixture for 10 minutes. After the vegetables have cooled, place in a jar together with the liquid and fill with olive oil. When closed, the garlic cloves should now be kept in the fridge for at least three more days.