Do this in early July – and for the winter it will be incredibly delicious sauly garlic. Marinade recipe

According to the blogger, you need to have time to cook before the end of June or do it at the very beginning of July. At this time, the garlic is already ripened, but with a green tail.

“Not dry, but already very well ripened. We take a winter variety with large teeth,” the Fudroblogger advised.

Preparation and cooking

1. Cut the tails left only 1.5 cm.
2. Clean the garlic and place in the jar. Pour cold water. Do not cover the lid tightly.
3. For two days, drain the old water, and pour a new one.
4. On the third day, pour the garlic with a brine. For color, you can add pieces of beets to the jar.
5. Pour the garlic with a brine, close the jar densely with a kapron lid and put it in the cellar.
6. Garlic will be ready in two months.

Brush -free recipe

• 1 liter of cold water;
• 3 tbsp. l. salt.

The blogger noted that such garlic is well suited as a snack for meat or cartoon.