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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
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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