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Garlic, pickled

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Ingredients for 4 servings:

  • 500 ml vinegar (Gherkin Master)
  • 500 g garlic
  • 20 grains of black pepper
  • 20 grains of allspice
  • 4 bay leaves
  • 2 carnations
  • 4 tsp sugar
  • 250 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for a few small screw-top jars

Let this broth simmer for 5 minutes, then add the peeled garlic cloves. Then let it boil briefly again (about 2 minutes) and pour into sealable jars. If desired, you can sprinkle a few dried herbs on top. Cover with olive oil and seal. Let it steep for at least four days. Another tip: If you need to peel large quantities of garlic, cut the garlic bulbs into pieces and place the individual cloves in a bowl of water. After about half an hour, the cloves will be easy to peel.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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