Garlic with janki and fennel for the winter against flu and all kinds of germs

We offer you an interesting combination in the season of junks. 

Pickled garlic can be prepared without them, but the small fruits give a pleasant sour taste.

This recipe is suitable for pickling both cloves and whole heads. Just follow the steps.

Products: 

Garlic, green onions, dill – leaves and stems, Brine: 5 l water, 300 g salt, 300 ml vinegar – 6 degrees.

Method of preparation: 

You choose heads of garlic, fully developed, but still in “milky maturity”, i.e. the scales of the cloves are fragile. 

You cut the stem about 2-3 cm from the head, clean it from the roots, peel off the upper coverings /scales/, wash it and leave it in water for at least 8 hours. 

Arrange it in jars, putting green janks, leaves and fennel stems between the garlic. 

Pour over the boiled and cooled brine. 

You close tightly. 

For longevity, you can put two aspirins in a large “omnia” jar.

It is ready to eat after three days. 

You can try it, but save it for the winter when it will chase away all kinds of germs.

Enjoy your meal!

After I fill the jars with the garlic cloves, I pour water and measure how much brine I need. 

Pour into a suitable container and seal. 

I usually put a little more vinegar 100 ml per 1 liter of water.

You can add 3, 4, chili peppers per jar for spiciness.

(The peppers can be fish, goat’s horns, rosehip…) 

Cut the stems of the peppers and wash them. 

Each pepper is pierced with a small knife so that the brine can enter and taste well.

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