any recipes for pickling garlic would be greatly received.
I keep meaning to each year but as yet.....
I've got a recipe from River cottage which I'm hoping to try but can't give any recomendation. If you are interested I'll send it.
I would be Jayb :)
thanks jayb that would be great.
May I add recipe that I use here......
all measurements are not exact...
1pint (400-500ml) of garlic cloves
150 ml water
100-150 ml white or red winevinegar
150 ml oil (I like nice oliveoil)
pinch of salt
about 100 ml of honey
red and green peppercorns
fresh rosemary- optional
Peel garlic cloves.
Boil the water, vinegar and salt. Add garlic and bring it back to boil stirring all the time. Take pan off from the heat and add honey, oil and spices..stir until honey is fully dissolved.
Put garlic into jars and pour the liquid over. Let garlic to 'marinade' a minimum of a week before starting to make you breath smell ;D
I have found easier way to peel the garlic than just doing it in raw stage...putting them into boiling water for a minute and then dipping in cold water ..the skin will just rub off.. but then you have to be careful not to over cook the cloves when putting into spiced mixture. I like my garlic a with a little softness but still a little bite too..not cooked through.
If kept in fridge it will keep for months..the oil in mixture will go solidify but 'dissolve' again in room temp. I keep my garlic jars in fridge all the time and only take out what I need at the time..
Not only I eat as they are but they are great when added into pasta sauces and bakes.. ;)
Recipe from River Cottage Handbook no 2
Makes 3 x 225g jars
500g new season garlic bulbs
1tsp fennel seeds
12 peppercorns (any colour)
4-6 bay leaves
200ml cider vinegar
50g sugar
pinch saffron
Have ready 3 warm sterilised jars.
Peel each clove, the book suggests first placing the bulbs in boiling water for a minute before breaking into cloves to make peeling easier. Then pack them in the jars, adding the fennel seeds, peppercorns and bay leaves as you go.
Put the vinegar, sugar and saffron into a pan bring to the boil and boil for a couple of mins. Pour the vinegar over the garlic and seal with vinegar proof lids. Use within a year.
Seems a nice simple recipe I just need a bit of omph to do it. I did think of mixing in some chillies in one jar to see how that tastes and I would like to try with giant garlic too. Hope you enjoy, let us know how you get on.
Both those recipes look great so thanks and will give them both a go :)
Jayb - I think the idea of fennel and chilli would work a treat :)