Pickled Garlic

I made this recipe up after looking at several others I found around the place. I'm not promising it won't go off and kill you, but I've made it several times and eaten it after it's had 3 weeks in the fridge; and it didn't have any bad effects. The dill is optional, but nice.

Makes a small jarfull

1. Peel all the garlic, throwing away any bad bits.

2. Dissolve the sugar and salt in the water and vinegar, in a nonmetallic pan. Bring to simmering point, and simmer 20 minutes.

3. Prepare a jar - wash the jar and the lid in hot soapy water and rinse with boiling water (be careful of your hands). Put the jar and lid into a preheated low oven (Gas Mark 1/4, or the lowest your oven will go) to dry off, for at least 10 minutes, or until the vinegar mixture is ready.

4. After 20 minutes, add the garlic to the pan and remove from the heat. Remove the jar from the oven and put in the garlic. Sprinkle over the dill, then pour over the hot vinegar mixture. Seal the jar. Cool and store in fridge. Best after 3 weeks.

Note: Using a metal pan will affect the taste of the vinegar. This isn't an urban myth - it's happened to me when making a chutney and my vinegar/sugar mixture actually went grey.


Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 2 Jan 1999 - comments and questions to Kake L Pugh (kake@earth.li).