Pickled garlic without sterilization

Vegetable preparations appeared in Rus' back in the 12th century. It is noteworthy that other peoples also made them, although they used vinegar when canning. Our ancestors used salting, fermentation and soaking without vinegar. Later it turned out that a variety of products can be used for pickling and fermentation. The recipe for pickled garlic without sterilization is a quick way to prepare it, which will delight you in the cold winter with its spicy taste.

1. Calories
   46,76 kcal
2. Protein
   1,53 gram
3. Fat
   0,16 gram
4. Carbohydrates
   9,98 gram
5. ~ Time
   20 Min
6. Pepper
7. Complexity

Products per 16 serving:

1. Garlic

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   300 g
2. Dill

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   4 g
3. Parsley

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   70 g
4. Water

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   1 l = 1000 g
5. Bay leaf

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   2 pcs. = 2 g
6. Black pepper peas

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   5 pcs. = 5 g
7. Dried thyme / thyme

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   1 tsp. = 2 g
8. Ground ginger

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   0.5 tsp. = 1.5 g
9. Salt

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   1.5 tbsp. l. = 37.5 g
10. Dining vinegar 9%

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    3 tbsp. l. = 45 g
11. Sugar

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    2 tbsp. l. = 50 g

Steps:

1. 
   To prepare pickled garlic without sterilization, first peel the garlic, rinse it and dry it. Rinse jars and lids. Wash the parsley and separate the thin branches from the thick stems.
2. 
   Fill the jars. Place sprigs of dill and parsley on the bottom. Place the garlic cloves on top, loosely filling the jar to the top.
3. 
   Prepare the marinade. Heat water in a saucepan and add bay leaf, pepper and thyme. Add salt and sugar, add vinegar and add a little ground ginger. Boil the finished mixture for 2-3 minutes so that the spices release juice and fill the marinade with a fragrant aroma.
4. 
   Seal the pickled garlic in the jars. Pour the hot marinade over the garlic and close the jars with lids. Turn the jars over and cover with something warm. Wait until it cools down and store in a cool place.
5. 
   Add pickled garlic without sterilization to main meat or fish dishes or soups. Place a small amount of garlic into a jam bowl or rosette.