Making pickles from summer squashes and cucumbers is still popular today. Pickling excess garlic takes very little equipment and a small amount of time. The pickled garlic can then be stored for several months in the refrigerator or canned for long-term storage.
Preparation time: 40-45 min
Cooking time: 30 days
- 500 g/1 lb 4 oz garlic
- 500 g/1 lb 4 oz sloe
- 3 bay leaves
- 5 pieces of clove
- 5 pieces of black and sweet pepper
- 25 g/1 oz salt
- 400 g/1 lb vinegar
- Peel garlic and separate into cloves. Cover a jar bottom with spices. Put garlic cloves mixed with salt and then sloe berries. Pour on vinegar.
- Close a jar tightly and keep in a cool place.