A tangy counterpoint to the meat-heavy Kazakh table, this appetizer is made by quickly pickling wild garlic, called jusai, in hot vinegar brine. It can be tasted after a few hours, and its flavor deepens over 2–3 days.
Sort and rinse the wild garlic thoroughly in cold water, then trim the root ends. Pack the cleaned garlic tightly into a sterilized jar.
Combine the water, vinegar, salt, and sugar in a saucepan and bring to a boil. Add the peppercorns and bay leaf, boil for 2–3 more minutes, then remove from the heat.
Strain the hot brine over the garlic in the jar, making sure the garlic is completely covered. Seal the jar tightly right away.
Let the jar cool to room temperature, then refrigerate it. You can taste the pickle after a few hours, but it reaches its best texture after 2–3 days.
Make sure the brine is still hot before sealing the jar; lukewarm brine softens the garlic. The pickle reaches its best texture after resting in the refrigerator for 2–3 days and should be eaten within 1 month.
Bahçeden topladığımız yabani sarımsakla denedim, kavanozu iki hafta beklettim ve tadı beklediğimden çok daha keskin çıktı. Salamurayı kaynar kaynar döktüğüm için sarımsaklar da diri kaldı, beşbarmakla harika gitti.
Kavanozu üç gün buzdolabında bekletince sarımsaklar tam kıvamında ekşidi, kışlık sofralara güzel gidiyor.
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