John Myers
Ingredients for 40 servings:
- 500 g garlic cloves
- 6 dill tips
- 3 tbsp pickling spice
- 120 rice wine vinegar, clear, mild
- 100 g sugar
- 80 g orange juice
- 2 tsp broth powder (mushroom bouillon, granules)
Instructions
Working time approx. 38 minutes; Rest period approx. 30 days; Cooking/baking time approx. 2 minutes; Total time approx. 30 days 40 minutes
It gives the garlic a unique flavor and spice. The brine is a special kind of salad vinegar. Recipe from Bali, Indonesia.
Slightly cut off both sides of the garlic cloves. Then peel them, rinse well together, and let them dry. Use only pieces of the same size. Place the garlic cloves, dill tips, and pickling spice alternately in a sterile jar (approx. 650 ml) with a screw cap. Leave 3 cm free from the top edge. Bring the ingredients for the brine to a boil in a saucepan. Cover and simmer for 5 minutes. Remove from the heat and, without opening the lid, allow to cool to approx. 60°C. Pour the broth over the garlic cloves in the jar. Close immediately and allow to cool completely. Let mature in a cool, dark place for 1 month. Once opened, the mixture will keep in the refrigerator for 6 months. Use: For salad dressings, soups, and sauces. Note: There are types of garlic that don’t smell like an old carbide lamp after consumption. These should definitely be used in this recipe.
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