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Saturday, 21 August 2010

Easy Pickled Garlic Or Vinograd Bourkanche Otset Chessun

Garlic is a much grown vegetable here in fact there is two growing seasons, summer Garlic & winter Garlic & they have distinctly different flavours this is my winter Garlic, as yet I have not grown summer Garlic. Again Garlic is grown in every village & I think almost all houses. I know my friends eat it till its gone & will have skin permiating of the pungeant smell for weeks then all of a sudden its gone! Me I like to hang it & use it all year as I can't eat onions I use this instead so I have preserved it in different ways & also use it fresh from my garlic plaits hanging in my kitchen.
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
Whole Chilli
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

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