Pickled garlic

5 kg garlic

3 l water

150 g vinegar

150 g salt

Peel the garlic cloves, dividing it into cloves, rinse, leave on for 3-4 hours in clean water, then rinse, spread along the banks.

In 3 l of water, add 150 g of vinegar and salt, bring to boil, drain and cool, pour into jars, put on top of inflorescences and stems of dill for flavor.

Next, pickled garlic is left at room temperature for 2 weeks, then closed lids and removed in a cold place.