TO PICKLE GARLICS

Ingredients

Garlics of Aceuchal (El Ajero)

For making the marinade:

Laurel

Thyme

Cloves

Soft vinegar

Water

Salt

Peppers in grain

Sugar

Chopped parsley

Elaboration

We started by peeling Aceuchal’s garlics.

Next, we boil the garlics in water for about 3 minutes. We retire, refresh and reserve them.

In a bowl, we boil all the ingredients of the marinade and when it begins to boil

we add the boiled garlics. Approximately 1 minute later, we move them away from the fire and let cool everything together.

Then, we store them in an airtight container and let them stand a few days before consume. You can keep them in that way for a long time, but we can also put them in sterilized bottles and boiled them for about 15 or 20 minutes in bain-marie to make the conserve.

* Bottles can be sterilized by introducing them in boiling water for approximately 8 minutes.