Marinated garlic – unusual, but very tasty dish. It can be added to other foods or to use as independent snack as after processing the bitterness practically leaves.
After removed garlic from a bed, at once cut off a tops of vegetable, having left a stump about 2-2.5 cm. Cut off roots aflush with a collum, and take off all clothes from a head, having left only the last that segments didn't collapse. Wash out garlic in flowing water. It is possible to pickle also garlic seed arrows, having cleaned them from excess covers.
To remove causticity of garlic, fill in heads with cold water with addition of 9% of a vinegar of biological origin (on 7 kg of garlic 1 liter of vinegar). Garlic completely will lose causticity in 30-40 days. After that merge acetic solution and add the water which is strong added some salt and sweetened. Pour in solution in 6% apple cider vinegar (0.5 liters on a marinade bucket). Garlic will be ready in 15-20 days.
To give to garlic more appetizing look, to add vitamins and organic acids, rub a table beet (1 kg) on a small grater. Stir from 0.5 l of water and wring out through a sieve or a gauze. Also add this juice to marinade. You store marinated garlic in the dark place, otherwise vitamin C will decay. You shouldn't freeze marinade, after thawing garlic will become soft and will attractively not crackle. Receive the marinated garlic suitable for the use, it is possible also in several hours. For this purpose prepare it according to such recipe: clean the prepared heads of garlic from all scales and release cloves. Cast away them on a colander, drench with boiled water and cool. Prepare a brine: on 1 liter of water take 50 g of sugar and 50 g of salt, bring to the boil, you boil two minutes and remove from fire. Add 100 g of a table vinegar of 9% to a brine and fill in with ready marinade the garlic gloves laid in banks. In several hours such garlic can be used as snack. It is possible to store marinated thus garlic only several weeks, in the cool dark place.