[English SUB] Fast LaBa Garlic Recipe

Ingredients

• 500 g Garlic Cloves (peeled, whole cloves)
• 250 ml Distilled White Vinegar (5% acidity)
• 2 tbsp Granulated Sugar (adjust to taste)
• 1 tbsp Salt (non‑iodized preferred)
• 0.5 tsp Red Chili Flakes (optional, for mild heat)

Instructions

1. Prepare Garlic

   Peel the garlic cloves and trim the root ends. Rinse quickly and pat dry.

   Time: PT5M

2. Sterilize the Jar

   Wash the glass jar and lid with hot, soapy water, then place them in a pot of boiling water for 10 minutes. Remove and let air‑dry on a clean towel.

   Time: PT10M

3. Make the Brine

   In a saucepan combine the 5% distilled vinegar, sugar, salt, and optional chili flakes. Heat over low heat, stirring until the sugar and salt dissolve completely. Do not bring to a boil.

   Time: PT5M

4. Pack the Garlic

   Place the peeled garlic cloves tightly into the sterilized jar. Pour the warm brine over the garlic until the cloves are fully submerged, leaving about 1 cm of headspace at the top.

   Time: PT3M

5. Seal and Store

   Close the jar with its lid tightly. Store the jar in a low‑temperature room (or refrigerator) for at least 3 days before eating. The pickles keep for up to 2 months when refrigerated.

   Time: PT0M

Nutrition Facts

Calories

12

Protein

0.5 g

Carbohydrates

2 g

Fat

0 g

Fiber

0.5 g