uad1031@relay.eu.net (10/29/90)
I noticed a recent(ish) request for a method of making pickled garlic.
Here's mine, based on a Sunday colour-supplement recipe of a couple of
years ago. Rice vinegar is obtainable from oriental stores; don't use
malt or pickling vinegar, it'll obliterate any other flavour.
Chinese Pickled Garlic
----------------------
* 6 heads of young garlic
* 600ml (1 pint) rice vinegar
* 1 teaspoon salt
* 1 tablespoon castor sugar
* A few dried red chilis
* 2 teaspoons green peppercorns
Break up the heads of garlic, and top-and-tail the cloves, but don't
bother to peel them. Place them in a bowl, and blanch with boiling
water; leave for a few minutes, then drain.
Meanwhile, dissolve the salt and sugar in the vinegar. Pack a pint jar
with the garlic, add peppercorns and chilis, and pour over the vinegar.
Leave to cool, then seal tightly.
Notes:
- Leave for 6 months before trying !!
- The skin will peel very easily.
- Don't use unprotected metal lids on your jars (unless you *like*
aqueous solutions of metal salts..... :-)
While on the subject of pickles, here's a recipe (from the same source)
for olives....
Lime and Garlic Olives
----------------------
* 225g (8oz) black olives
* Juice, zest and peel of 3 limes
* 1 head of garlic
* 1 tablespoon whole coriander
* Olive oil
Drain the olives, and place them into a half-pound pickling jar.
Roughly grind the coriander and heat in in a few tablespoons of oil for
a minute. Take the zest of two limes and the peel from the third, and
add to the oil with the juice of all three limes. Thinly slice the
garlic, add it to the oil, saute briefly, and pour over the olives.
Fill with more oil to cover, then seal and leave for a month before
eating.
Julian