Homemade and healthy pickles for the winter

Pickled garlic what do you eat it with? Well, I treat the ready pickled garlic in the same way as the fresh one. I add it to salad dressings, gravies, soups. It is a great addition to hummus-type vegetable spreads. Cut into slices, we can cover pizza, cheese casseroles, and even add it to scrambled eggs. There are many ideas and nothing limits us, unless we just don't like garlic...

I took the recipe from Patrycja Machałek's book "Preserves with an idea", which I sincerely recommend. We can change the set of accessories according to our preferences or possessions. In the book's recipe, the author adds sprigs of fresh thyme to the garlic, which I didn't have, so I omit it.


10 heads of garlic

1 horseradish root

1 tablespoon of fennel seeds or several small umbels of seeds

1 tablespoon of mustard or coriander seeds

1 teaspoon of peppercorns

2 bay leaves


1 heaping tablespoon of rock salt per 1 liter of boiled water


Peel the garlic* and put it in scalded jars alternately with the additions. We put it up to 2/3 of the height of the jar. Pour the cooled brine over the garlic so that all the ingredients are covered with the brine. Seal the jars and leave in a shaded place for about 10 days. Then we move the jars to the fridge or a cold cellar.


* Don't throw away the garlic rinds! I have a great way to deal with them, I collect them in a bag and store them in the freezer. I do the same with the parsley stalks. They are a great and aromatic addition to the preparation of broths. Zero waste - I cook, I don't waste!

also check

Homemade silage that heals


Red kimchi made of Chinese cabbage and beetroot


Pickled Brussels sprouts with or without beetroot - homemade silage


Sauerkraut with beetroots and spicy carrots



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