The following is what is known on here as "Gavin's Pickled Garlic", it is wonderful!
"My kids eat the stuff like sweets, so I hve no idea how long it keeps. Worked out from trying to imitate jars of Pickled Garlic (from Iran) briefly available in Leeds.
- Enough cloves of garlic to fill the pickling jar - separated, but not peeled;
- Enough vinegar to cover the garlic (I've used a variety of vinegars, but I like a white wine vinegar best);
- About 2 ozs sugar to each 1 lb of garlic (try more or less to taste).
1. Put the vinegar and sugar in a heavy-bottomed saucepan, and bring to the boil over high heat for about 10 minutes.
2. Add unpeeled but separated garlic cloves, and carry on cooking for only a minute or two.
3. Remove from the heat and allow to cool a bit - put garlic in a sterilised and warmed glass pickle jar, pour over enough vinegar to cover, and tightly seal. Keep for at least a month (if you can).
You can add tarragon, rosemary, thyme, a couple of chillies, peppercorns - whatever you like (as long as you don't add salt!)"
Copied from his posting in recipes ages ago!
