How to make
Fully developed and ripened garlic heads are used for this pickle. They are cleaned of from the flakes and everything else, they are soaked for 15-20 minutes in water and they are then washed.
The cleaned and washed heads of garlic are arranged in jars and filled with boiled and strained cooled brine.
For 22 lb (10 kg) of cleaned garlic heads prepare brine from 1.6 gal (6 liters) of water, 10.5 oz (300 g) of salt and 10 fl oz (300 ml) of vinegar.
To improve the taste of the pickle, dill is placed at the bottom and top of the container - 3.5 oz (100 g) of dill (stems and leaves) per 22 lb (10 kg) of garlic heads.
During fermentation and storage, if necessary, brine (1 tbsp of salt and 1 1/3 tbsp of vinegar per 4 cups of water) is added to the pickle.
At a temperature of 70°F (20°C), fermentation lasts from 10 to 14 days.
The finished pickle is stored in a cool room with a constant temperature.
The garlic pickle in jars is very successful.
