Peel the garlic, wash and cut into pieces with a length of about 2-3 cm Fat head incision. Then omit for 1 minute in salted boiling water, recline in a colander and douse with cold water.

Cook the marinade: 300 ml of water, 3 tbsp vinegar, 1 tbsp salt, mix, boil to dissolve salt and cool. The garlic put in a jar, pour the marinade, cover and put in a cool dark place.

Because I used the lid of the vacuum canning (http://www.povareno k.ru/blog/show/17741 / if possible, it is highly recommend to purchase), my garlic was ready the next day, and under the usual cover, I think, after tomorrow, I will try.