Has anybody out there got a recipe for pickled garlic I had some at the Bedford Country Fair and they were Deeeelicious!!
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!
Think twice, I think, about doing garlic in oil - like the bought stuff??
Bought stuff?
What's that then?
:o :)
Lovely stuff from the Farmers' Market & Delis - for the poor that can't grow it?
But thought it was timely to bring up the old warnings??
http://www.gourmetgarlicgardens.com/pickle.htm
http://www.fda.gov/bbs/topics/ANSWERS/ANS00523.html
Thankyou for the recipe better start harvesting!!
Thanks for the warnings Tim, it is so tempting to make some garlic olive oil, alas no room in our fridge for stuff like that.
ah, but dont confuse 'garlic preserved in oil', with 'garlic olive oil'. no, seriously!
you wont have the same issues with garlic olive oil as you will only use a few cloves which will be completely submerged. well worth doing in my books! i have done that for years!