Posted: 07/03/2014 at 18:10
Garden Jeannie; Pickled garlic (sorry I didn't get back to you before; you know how it is; so much to do and so few people to do it for me)
It is a recipe from Thailand, where they pickle whole bulbs, but their garlic has apparently a softer outer casing, so we do it differently.
To make 225g (?)
10 garlic BULBS, separated into cloves, but UNPEELED
1 pint white wine vinegar (BUT I use white Balsamic, jolly cheap at Lidl)
1 teaspoon salt
Boil vinegar in pan and add salt and sugar, stir until syrup is smooth and simmering. Drop in the garlic, bring mixture to boil and simmer for 5 minutes. Remove from heat and allow to cool.
Pack the garlic into clean sterilised jars and pour the liquid over, making sure the cloves are covered. Put on lids (I use cheap Kilner type jars from IKEA)
They will be ready to eat in 1 week, but improve with age. I keep them in the fridge once opened, but am slowly using a 1 litre jar made 2 years ago. You will want to peel off the skin before eating. I have a friend who just eats them from the jar; I use then in soups and stews.