Pickled garlic with a twist

Ingredients for 1 servings:

• 4 bulbs garlic, fresh
• 50 ml vinegar, light
• 200 ml oil, light (e.g. sunflower oil or rapeseed oil)
• 1 tsp salt
• 3 peppercorns, dried
• 1 red chili pepper(s) (dried)

Instructions

Working time approx. 30 minutes; Rest period approx. 14 days; Cooking/baking time approx. 3 minutes; Total time approx. 14 days 33 minutes

Basic recipe – for storage and good cooking

First, prepare a vinegar solution. Combine 200 ml of water, the vinegar, and the salt in a small saucepan. Then, carefully peel the garlic cloves. Generously remove any dark spots. Don’t blanch the cloves beforehand to make it easier to peel off the skins—it’s worth the effort with this recipe. Bring the vinegar solution to a boil and blanch the garlic cloves for 2-3 minutes (depending on their size). Drain them thoroughly in a sieve. First, add the spices to a sufficiently large jar. If necessary, slightly bend or crumble the chili pepper. Layer the garlic in the jar. Fill with oil until everything is well covered. Close tightly and store in a cool, dark place (refrigerator). The infusion time is at least two weeks. If the product is fresh and handled properly, the shelf life is up to one year. Tip: Of course, other spices or herbs can also be added. The sky’s the limit! The resulting oil is also perfect for marinades or for refining salad dressings. Pickled garlic is always a welcome gift for garlic fans!