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Tuesday 11 October 2011

Pickled Garlic

Its that time of year, lots of home grown garlic
This is fabulous. If you love garlic you will love this. Its easy to do & lasts forever. Tastes delicious & is a great accompniant to drinks or pre dinner nibbles along with olives & peppers specialty breads etc. We had them the other night with all the above instead of salad & we all enjoyed them very much.
Whole peeled garlic
Red wine vinegar
Salt
Whole chilli
Sliced red pepper
Place the garlic, chilli & pepper slices in the jars, cover with vinegar & add the salt. Secure the lid & gently shake to dissolve the salt. Store in the fridge for a minimum of two weeks to cure. Will keep almost indefinitely if covered & refrigerated.

Pickled Garlic #2
5 Sterilised jars
12 large heads garlic peeled
625 ml White wine vinegar
250 ml Dry white wine
1 Tbsp Salt
1 Tbsp Sugar
1 Tbsp Dried oregano
5 Dried chilli peppers (1 for each jar)
In a large pan combine vinegar, wine, salt, sugar & oregano. Bring to the boil,  & boil gently for 1 minuet.
Remove from heat, add garlic & stir for 1 minuet
Pack garlic & 1 chilli into a jar leaving 3/4 inch room. Add hot liquid to cover the garlic. Remove the air bubbles & wipe the rim of the jar. Secure the lid.
Line a deep pan with an old cloth & place the jars on top. Add water to cover & bring to the boil. Rapid boil for ten minuets, then remove from the pan & cool for 24 hours
Store in a cool dark place.


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