Carstens red – pickled garlic

Ingredients for 1 servings:

• 200 ml wine, red, tart, dry e.g. Monzepulciano
• 200 ml vinegar (red wine vinegar)
• 200 ml water
• 1 small onion(s)
• 3 bay leaves
• 10 grains of allspice
• 2 tsp mustard seeds
• ¼ tsp sambal oelek
• 1 tsp oregano
• 1 tsp basil
• Sugar / Sweetener
• 3 bulbs of garlic, depending on size

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the garlic and layer the cloves in twist-off jars. I use 100 ml jars and the stock is enough for at least 4 jars. Bring all the other ingredients to a boil to make a stock, simmer for 10 minutes and then pour the hot liquid through a sieve over the garlic, until about 1.5 cm below the rim of the jars. Place in a single layer in a saucepan, fill with water until the jars are half submerged, put the lids on the jars but do not screw them on. Put the lids on the saucepan and bring to the boil, boil for 15 minutes. Take the jars out and screw the lids on tightly, then let it cool. Let it steep for at least a week, then you can try it. I hope you have a lovely hermitage and can enjoy the enforced solitude.