Friday, 3 March 2017

Pickled Garlic

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

As with most of my recipes (food or skincare) it's not complicated.





Pickled Garlic


To make this you will need:

  • 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




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 improves over time.






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7 comments:

  1. I don't think I've ever had pickled garlic, I bet these would be tasty. Thanks for sharing on the Waste Less Wednesday Blog Hop!

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  2. We grow garlic and I should have known to pickle it but, I've never thought of it! Thank you for the idea and for sharing at Funtastic Friday!

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  3. Oh wow! I love garlic, but I also loved picked things and I'd never even thought to pickle garlic! I definitely have to try this out! :) Lisa

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  4. My dad would love those!!

    Thanks for sharing at #bloggerspotlight

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  5. I love garlic! I am trying this as soon as I can. Thank you for sharing at Link It Up Wednesday!

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  6. We devoted half of our raised garden bed to garlic last Fall, so we should have a huge harvest this year. I'll have to try pickling it! Thank you for sharing with the Homestead Blog Hop!

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  7. I know that garlic is super healthy and this is another great way to eat it without going over the top with it. We add a lot of it in tzatziki and it is really potent. Pinning!

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