To remove the harness of the garlic, pour the heads with cold water with the addition of 9% natural vinegar (per 7 kg garlic 1 litre vinegar). Garlic will completely lose the flagellum in 30-40 days. After that, drain the vinegar solution and add the water firmly salted and sweetened. Pour 6% apple vinegar (0.5 liters per marinade bucket) into the solution. Garlic will be ready in 15-20 days.
To give the garlic a more appetizing appearance, add vitamins and organic acids, rub table beets (1 kg) on a fine grater. Stir with 0.5 liters of water and wring through a sieve or gauze. This juice and add to the marinade.
Store the pickled garlic in a dark place, otherwise vitamin C will decompose. Do not freeze the marinade, after thawing the garlic will become soft and will not appealingly crunch.
You can get pickled garlic suitable for consumption in a few hours. To do this, prepare it according to this recipe: prepared heads of garlic peel from all scales and free cloves. Turn them on a colander, give boiling water and cool them. Cook the brine: for 1 litre of water, take 50g of sugar and 50g of salt, bring to a boil, two minutes boil and remove from the heat. Add to the brine 100g table vinegar 9% and pour the finished marinade stacked garlic cloves in jars. In a few hours such garlic can be used as a snack. Store garlic pickled this way can only be a few weeks, in a cool dark place.