Even if you're not a liker of garlic you may want to give pickled garlic a try. Pickling mellows the "garlicky-ness" of garlic more than you might think. Pickled garlic goes well with cheese and crackers or spiced meats.
As with most of my recipes (food or skincare) it's not complicated.
To make this you will need:
- 8-10 garlic bulbs
- 500mls white wine vinegar or apple cider vinegar
- 90g sugar
- 1 teaspoon plain salt
- 1 teaspoon per jar of either mustard seed or fennel seeds (optional)
- 2 x 250-300ml jars with good lids
Separate the bulbs of garlic into cloves and peel.
In a saucepan bring the vinegar, salt and sugar to the boil, stirring occasionally to make sure the salt and sugar are dissolved. Add the garlic cloves to the pickling liquid. Bring it back to the boil and simmer for five minutes.
Transfer the garlic cloves to sterilised jars. Add the mustard or fennel seeds if using. Carefully fill the jars with the hot pickling liquid. Seal.
The garlic will be ready to use in about a week, but improves over time.
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