I had a client who complained that she always has too much garlic leftover and wanted to know what to do with it. Here is an idea for your excess garlic.
Garlic is well known for it’s health benefits. It contains vitamins C, B6, manganese, selenium and other antioxidants (notably allicin).
The pickling process destroys the allicin which gives garlic its strong taste and odour so you can use plenty in salads, on pasta or with a plate of antipasti. Here is a recipe for pickled garlic.
- Sterilise your pickling jars in the oven (150C) for 5 minutes.
- Peel the garlic cloves. Discard any cloves that are beginning to brown.
- Put the sugar, salt, water and vinegar in a saucepan and bring to the boil. Add the garlic cloves and simmer for about 3-5 minutes until just beginning to soften.
- Divide the herbs between each jar.
- Scoop the garlic cloves out of the liquid and add equal amounts to each jar, top up with the liquid again divided equally between the jars. If you like you can add ingredients such as peppercorns, ginger, rosemary, fennel seeds, mustard seeds or chilli to the jar to flavour it further.
- Seal the jar and this will keep for up to a month in the fridge.
- Store sealed jars on the pantry shelf and use within one year.