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Thursday, 10 October 2013

Make your own pickled garlic

No matter what method you use to store harvested garlic it will eventually dry-out or rot. Preserving garlic by pickling is one method of extending the life of your crop.

Pickled garlic takes on a whole different flavour. The taste of garlic results from compound allicin which gives it its strong taste and smell. The compound is, however, destroyed during the pickling process and so completely altering the garlic's flavour

To pickle your own garlic follow this simple recipe

Mix together 1.5 cups of distilled vinegar; 1/2 cup sugar and 1/4 tablespoon of salt.

Pour the mixture into a pan and bring to a boil for 1 minute. Add 3 cups of peeled garlic cloves and bring to another boil for another minute. Cool by placing the pan in a bowl of cold water.

Pour the pickled garlic and brine into a sterilized jar and once completely cooled store in the fridge. Your pickled garlic will keep for at least 6 months and can be enjoyed raw or used in a multitude of recipes such as salad dressings, to make dips or used in salads.

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