John Myers
Ingredients for 1 servings:
- 500 g garlic
- ⅛ liter of water
- ⅛ liter vinegar
- ¼ liter white wine
- 1 chili pepper(s), chopped
- 1 bay leaf, broken into small pieces
- ¼ tsp thyme
- ¼ tsp rosemary
- 1 tsp peppercorns, white
- some salt
- 60 g sugar
- olive oil
Instructions
Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes
mild-tasting, preserved garlic
Chinese garlic is best for this recipe because it consists of a compact bulb rather than individual cloves. However, since Chinese garlic isn’t always available everywhere, you can of course use other types. However, you should try to get thick onions with large cloves, as they are easier to work with. Peel and slice the garlic. It is recommended to wear rubber gloves when doing this, as otherwise your fingertips will burn for days. Put all the ingredients except the oil in a pot, boil for three minutes, and then let stand overnight. The next day, boil everything for another five minutes while still hot and then transfer it to clean, hot-rinsed screw-top jars. Leave a few millimeters of space to the rim. Fill to the rim with olive oil, immediately close tightly, and turn upside down. Let stand until the jars are cold. This creates a vacuum, and the garlic will keep for longer (about 2 years). Let the garlic steep for a week before eating. The garlic now tastes quite mild and no longer spicy and can, as the name suggests, be used to top sausage and cheese sandwiches or, chopped up, to season salads.
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