This looks beautiful and is going to taste wonderful. What do you do with it? WHATEVER YOU LIKE. I’m picturing pickled garlic on crackers, on pizzas, on garlic bread… it’s going to be great.
To make this easier, because I am MEGA LAZY GIRL, I purchased a packet pre-peeled frozen garlic. How much easier is that? And it’s about 1/4 of the price.
– 1 1/2 cup white vinegar
– 1 TB sugar
– 1 1/2 tsp salt
– 1/2 tsp peppercorns
– 1 tsp coriander seeds
– 1/2 tsp chilli flakes
– 3 cups garlic bulbs
1. Bring a pot of water to boil. Add the garlics and cook for 2 minutes.
Mine all floated when they were cooked. Drain them.
2. Pour the garlic into sterilised jars.
3. In the now-empty pot, heat the vinegar. Once simmering, add the salt and sugar.
Stir and dissolve the salt and sugar, then add the pepper, coriander and chilli.
4. Pour it on top of the garlic bulbs, and seal the jar.
It’s important to know that there’s a common freak-out point when pickling garlic:
it turns blue! Sometimes.
Why does it turn blue? There’s a few reasons.
– the same chemical compounds that turn the garlic green also increase the aromatic compounds! So the greener the garlic – potentially – the tastier the tasties.
– the soil conditions of the garlic
– trace metals in the water
– too much light, starting some sort of photosynthesis
– In some cultures, the green garlic is preferred