🧄 Ungarischer eingelegter Knoblauch 🧄🥰- Thermomix® TM6®

Hello everyone, nice to see you again. Today I want to take you to Hungary again. You asked for Hungarian recipes and also asked me what I do with my remaining garlic. Look, he has now taken it off like this, this whole bobble. I'm going to add a garlic in a Hungarian way, in a sour way. It's not really sour, but by putting it in, we make it durable and can also be used for salads or just to eat for fast food, to eat in thin slices or to kolbass or to sausage. So I have to buy it every time in Hungary on the market. You can, as I said, buy it in small glasses at the farmers' markets, which produce it themselves. Or there are also large stands where they are in large buckets and you can buy one or two of them. So, first of all, we need 200 grams of garlic. I've already peeled it. There are different variants, between silicone mat peels. You can also peel it in a thermomix. I take the old-fashioned way and just peel it with my hands. It's actually pretty good, because it's a pretty fresh garlic. And I have to say, during peeling, I can relax well. Yes, we have to blanch them briefly first, so that the whole thing doesn't start to ferment. For this, I now add about one liter of water to the thermomix. Then I go into cooking mode, practically heating water. 100 degrees, and now I just have to boil it. Yes, my water is boiling now, so I have now heated it to 100 degrees. If you don't have this mode, just set it to 100 degrees and let the water boil, or until it boils. So, then we add 200 grams of peeled garlic. I still have the skin uncovered. Put the lid back on. And now I give three minutes. 100 degrees. Don't forget the left barrel. And gentle stirring. Yes, and our cooking time is over. Now we will practically drain the water. I will now practically pour it into a sieve. Here I have ice-cold water. It would be optimal if we put ice cubes in it. I didn't want to turn on my ice cube machine, so I brought ice-cold water from the bathroom. So, and I'm going to drain that now. That's what they look like now. And now they come into the cold water to blanch. So that the process is practically interrupted. So, we let it cool down completely. And then it actually continues with our soup. For our soup we need 150 milliliters of water. I put it in the mixing bowl. Then a teaspoon of salt is added. Please take sea salt here. No iodized salt or no salt with riesel help. I don't even know what it's called. Yes, because we cook it and iodized salt is not exactly optimal. And other additives. Otherwise it will be bitter or you will like it. Please pay attention to it. Sea salt without other additives. A teaspoon. A teaspoon of sugar. Vinegar, 10 grams. I now have a brandy vinegar with 10% acid. You could also use an apple cider vinegar, so to speak. Yes, in Hungary they always use a white one. Well, you have to. That's a tablespoon. That's 12 grams for me, so a tablespoon. Then add herbs or spices. I now have a bay leaf here. A few black peppercorns. And if you want, you can also add a chili. I leave it out completely because it has it in it. And if my daughter eats it, she hates it. Absolutely not spicy. That's why she stays away from me. But I just wanted to let you know that you can also take it. Yes, now our brandy is boiling. And I'm going to turn it on once every four minutes at 100 degrees. And I'm going to drain our garlic again. Yes, it's already cold. And I'm going to put it in a clean, sterile glass. Of course, you can also use smaller glasses. I'll take this one. So, I'll do that now while my brandy is boiling. Yes, our brandy is now ready, so to speak. Now it's... Oh, that's how I filled it in. Look, in my glass. So. And now we just pour it over there. And it's best if you don't put your nose in the vinegar. The bay leaf is also allowed, of course. Close to the edge. Immediately put a lid on it. So. Now I'll show you. This is what it looks like now. The bay leaf is also inside. So, let's cool it down completely now. It will now draw vacuum. And is uncooled. Durable for up to a year. Yes, I asked an older farmer's wife how long it would last. And she said, well, a good year. One and a half years. Closed. Because it now draws vacuum. And, as I said, I couldn't give any information about durability before. Because we actually always ate it quite quickly. Now it should draw for one to two weeks before you even try it. So that it is nicely drawn through. So, put it in a bowl. You don't need to cool it down now. So, when you open the glass, it should be stored in the refrigerator. Yes. The pickled garlic from Hungary. If you don't know it, you should definitely try it. And if you know it, I know for sure. And if you like garlic, do it. So. I thank you for watching. Have fun copying. And bye, see you next time.