Sweet and sour dill garlic

Ingredients for 1 servings:

• 500 g garlic bulb(s), fresh
• 50 g dill, fresh
• 1 tbsp pickling spice
• 140 g rice vinegar, clearer, mild
• 120 g sugar, fine
• 100 g coconut water
• 1 tbsp bouillon (mushroom bouillon, granules)
• 1 tbsp vegetable bouillon granules
• 3 tbsp rice wine, dark, (Arak Masak e.g. Shuang Lung)

Instructions

Working time approx. 30 minutes; Rest period approx. 30 days; Cooking/baking time approx. 5 minutes; Total time approx. 30 days 35 minutes

simple and vegetarian, recipe from Shandong, China

You will need a sterile screw-top jar with a capacity of approximately 750 ml. Break the garlic cloves from the bulbs, cut off both ends, and peel them. Choose cloves that are as similar in size as possible. Wash fresh dill and trim to size. Layer the dill and garlic cloves in a sterile jar. Mix the ingredients for the brine in a saucepan, bring to a boil, and simmer with the lid on for 5 minutes. Remove the pot from the heat and let the liquid cool slightly. Pour the finished brine into the jar over the garlic cloves. Seal the jar and, once cooled, shake everything well. Store the garlic in the refrigerator. Notes: The garlic cloves will float in the brine, and with a 750 ml jar, there will be just enough air left to close the lid without spilling. Initially, the dill will turn the garlic cloves green. This color will disappear over time. Depending on the size of the garlic cloves, they need 2 to 4 weeks of aging in the refrigerator. In my experience, they taste better month after month. They’ll keep for a year in the refrigerator at 5 degrees Celsius. Be sure to use the spicy Asian garlic. Don’t throw away the brine after use; use it in salads instead.