What are the best tips for the production of pickled garlic?

pickled garlic tastes sweet than raw or boiled garlic. It is relatively easy to make at home using a fresh garlic clove in good condition. The chef can prepare pickled garlic either by canning or directly in the refrigerator. The pickled garlic of the refrigerator is the simplest, but the results of canning to the product that will maintain longer. Spices such as chili peppers can be added to sea solutions in the production of garlic.

For the production of pickled garlic, only clean, fresh cloves of garlic should be used. Before starting the mating process, the chef should explore every clove and destroy all that have brown spots or defects, is soft and rotting or starting to grow the key in the center. Garlic should be peeled before its loading. Since the clove must be whole or almost all after aesthetic reasons, the chef should not break the clove with a knife to remove the skin. Another way to remove the peels is stepping vegetables.

cook has a fewIn addition to the preparation of acetic sewage solution in the production of pickled garlic. The simplest method is to pour white or apple vinegar through garlic into a container and cover. It can add salt and other spices before deploying the lid. Cold vinegar and garlic should be stored in the fridge a few months before it is ready to eat.

Another method for the production of pickled garlic is to heat the acetic mixture to cook before adding to the clove of garlic. Heated vinegar takes less time to produce pickled garlic. To buy garlic in this way, the chef warms the vinegar or a combination of vinegar and wine along with any spices and allow the mixture to cook for several minutes. After a few minutes, it adds a peelled garlic and then cooks for a few more minutes.

once a month cooked a second time, the chef should take it off the heat and let it sit for a day at room temperature. When vinegar and garlic mixture rest one day, toChař should then pour it into a clean glass container, cover it with a lid and store it in the fridge. Garlic will be loaded within one week and will be left in the refrigerator for a year.

The chef can also use a water bath for garlic for the seas. Since the vinegar is very acidic, it should be a safe water bath instead of a pressure canning room. A chef who is not sure of canning should follow the recipe and seek help from experienced Canners.