I have been waiting for my garlic to dry for a while now & have had it hanging plaited from hooks outside my kitchen. Well I finally got round to pickling some, talk about lots of faffing,
Here is the recipe, but it needs to be left in the fridge for two weeks to cure so be prepared!
Whole peeled Garlic Cloves
Red Wine Vinegar
Slices of Red Pepper
To peel the garlic, first break heads into cloves then place in boiling water for 30 seconds, then plunge into cold water. Drain well & pop garlic out of casing, do this by squeezing gently from the thin end.
Now sometimes it wont pop out but it will peel easier!
When you have peeled your Garlic fill jars, Putting in one whole Chilli & some sliced Pepper, up to you what colour or you can mix it.
Put in one dessert spoon Salt in a large jar adjust for smaller jars & fill to top with Red wine vinegar, in Bulgaria I used the one with the red grapes on the label.& place lid.
Shake the jar/s to dissolve the salt & store in fridge two weeks to "cure".
This should keep almost indefinitely if covered & kept in fridge