Pickled Garlic and Garlic Braiding

The story of this garlic is quite fascinating. Garlic is planted in the middle of autumn, in November, and it stands firm through snow, wind, and rain until late spring of the following year, when it’s time to harvest. With this local garlic, I made both pickled garlic and garlic braids. The braids dry well in the open air, allowing me to use them in my cooking throughout the year. For pickled garlic, you cut off the stems and roots, remove the outer skin, and leave them in the sun for two days to turn a deeper red. After two days, they are ready for pickling. My mom used to add Greengage to the pickled garlic, which gives it an amazing flavor when it’s ready (pickled garlic is ready to eat after three months). For garlic braiding, you also need to remove a layer of skin, cut off the roots, and leave them in the sun for two days so that the stems become softer and easier to braid. 🔴Pickled Garlic Tips: Tip 1: The Pickling Jar must be Completely Dry. Tip 2: You must use Red Vinegar. Tip 3: For every kg of Garlic, one Tablespoon of Salt is needed