Carol’s Pickled Garlic

TRH Carol's Pickled Garlic.jpg

Even if you’re not a fan of garlic you may want to give pickled garlic a try. Pickling mellows the garlic more than you might think. Pickled garlic goes well with cheese and crackers or spiced meats.

Ingredients:
8-10 garlic bulbs
500mls white wine vinegar or apple cider vinegar
90g sugar
1 teaspoon plain salt
1 teaspoon per jar of either mustard seed or fennel seeds (optional)
2 x 250-300ml jars with good lids.

Let’s Cook! – Method:
Separate the bulbs of garlic into cloves and peel.
In a saucepan bring the vinegar, salt and sugar to the boil, stirring occasionally to make sure the salt and sugar are dissolved.
Add the garlic cloves to the pickling liquid.
Bring it back to the boil and simmer for five minutes.
Transfer the garlic cloves to sterilised jars.
Add the mustard or fennel seeds if using.
Carefully fill the jars with the hot pickling liquid. Seal.
The garlic will be ready to use in about a week, but like with most pickles, the flavour improves over time.
I have made these using both fennel and mustard seeds and there really was nothing to choose between the two.
Also if I can get ready peeled garlic it does save time.

Prepared, tried and tested by: Carol Taylor

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This entry was posted in Jams, Pickles and Chutney by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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