Place the whole garlic cloves in a canning jar with salt and spices. Cover with oil and close tightly.
Place jar in a warm place, to the boiler or possibly in the sun if it is warm enough. Stir a few times a day for the first 5 days.
Leave in a warm place for at least a week before use.
The flavor of garlic becomes pleasantly mild with time, after 3 to 4 months the pickles can be crushed and used with vegetable and meat dishes.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
Related Recipes:
Sun Cucumbers, HomemadeMake brine: To 1 liter of water = 1 tbsp salt, To 2 liters of water = 2 tbsp salt Cold mix! Add peppers, dill...
Good Morning Sun SalutationFor the Good Morning Sun Salutation, mix water with chia seeds and let swell for at least 1 hour, stirring...
Flavored Vinegars and OilsFlavored vinegars and oils can be made very easily: they are excellent especially for salad dressings...
Marroni Al Liquore / Chestnut LiqueurPeel chestnuts without damaging the inner skin and put in a saucepan with cold water, bay leaves and cloves...
Pickled PearsFor pickled pears, peel and coarsely chop ginger. Bring to a boil with cloves, cinnamon, brown sugar and apple...
GherkinsBring the wine vinegar, salt, sugar and water to the boil briefly and leave to cool. First place the cucumbers...
Brandy CherriesFor the brandy cherries, carefully wash the cherries or sour cherries, remove stems as desired, but do not...
Stifado, CasseroleCut veal cubes about five centimeters, pour red wine in a baking dish, add bay leaf, cinnamon and cloves...
Pickled Garlic HenryPeel the garlic clove and set aside. Put all ingredients without garlic in a saucepan and bring the clear soup...
Pickled Herrings Swedish StylePeel carrots and onions and cut into tender strips, halve onions. Put in a saucepan with all the spices...