Was down the Allotment and harvested the Solent White garlic that had been growing since last year. Got around 20 bulbs of Garlic in total, the smallest of which I have preserved as a pickle.
Took ages to peel all that garlic so I hope this comes out okay. The recipe is loosely based on the one in Carol Tennant's Book of Preserves.
The chilli used was one of my homegrown Apache F1's that I grew last year and dried in the Food Dehydrator
Thai Style Pickled GarlicMakes 1 small Jar
Ingredients
- Garlic (peeled) enough to fill the Jar
- Red Wine vinegar (One full jar)
- Water (One full jar)
- Sugar - 40g
- Salt – 1 tsp
- Chilli – one small dried hot chilli (Apache F1)
- Cloves – 2
- Black peppercorns (whole) – ½ tsp
Method
Put all the ingredients into a small pan, bring to the boil and simmer for 15 minutes, then pour into a hot sterilized jar.
Store for at least 1 month before serving.
Not Suitable for Freezing – Store in refrigerator once open
No comments:
Post a Comment