- 1. Peel the garlic cloves and rinse them thoroughly.
- 2. In each sterilized jar, place a bay leaf and a few black peppercorns. Fill the jars almost to the top with the peeled garlic cloves, leaving about 2-3cm of space at the top.
- 3. Layer the finely chopped parsley, hot pepper rings, and spices on top of the garlic cloves. You can use dried mint if fresh mint is not available.
- 4. Pour vinegar essence into each jar, then fill the jars to the top with boiling water. Use skewers to remove any excess air bubbles.
- 5. Place a layer of gauze or a towel at the bottom of a large pot. Arrange the jars in the pot, ensuring they are stable. Cover the jars with their lids and fill the pot with hot water until it reaches the jar handles. Sterilize the jars in the boiling water bath for 15 minutes from the moment the water starts boiling.
- 6. After sterilization, tightly screw the lids onto the jars. Carefully turn the jars upside down and leave them to cool completely.
- 7. Store the jars in the refrigerator or on a cool balcony. The pickled garlic will be ready to enjoy after at least 2 months of aging.
This pickled garlic makes for a delightful snack or a flavorful addition to salads, soups, and various dishes. Its tangy and aromatic flavor is sure to impress! Enjoy experimenting with this versatile homemade treat!
