Whole-Head Pickled Garlic

1. 1 Garlic≈ $10.00 per kg 300 g
2. 2 Dillpack 50 g ≈ $1.80 8 g
3. 3 Black peppercorns 1 g
4. 4 Bay leaves to taste
5. 5 Salt 9 g
6. 6 Sugar 20 g
7. 7 Vinegar 9%pack 500 ml ≈ $1.30 40 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Trim the roots and stems from the young garlic¹, remove the dirty outer skins without separating the heads, blanch in boiling water for 2 minutes, and cool in cold water.

2. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Place the dill², bay leaf, and peppercorns in the bottom of the jar, then pack in the garlic¹ heads tightly.

4. Bring the water (about 180 ml) to a boil with the salt and sugar, simmer for 2 minutes, remove from the heat, and stir in the vinegar⁷.

5. Pour the hot marinade over the garlic¹ to the rim and cover with the lid.

6. Sterilize the jar in a pot of hot water for 10 minutes from the moment it comes to a boil.

7. Seal the jar, turn it upside down, and wrap it until cool; store in a cool, dark place for up to 12 months, keep an opened jar in the refrigerator for up to 14 days, and taste after 3 weeks.