Whole Pickled Garlic
Whole cloves of garlic pickled in spiced vinegar. Delicious to eat raw or as part of any savoury recipe. Full of anti-inflammatory properties, significant power to boost immunity, have been known to potentially fight cancer and help regulate blood pressure. A true POWER FOOD in the natural sense.
10 servings
15 mins
10 mins
Stove top cooking & storage
Ingredients
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4-5 large whole garlic bulbs- papery skin removed, use only the raw white cloves
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Pickling Liquid
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300ml cider vinegar
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300ml cold water
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2 tbsp sugar
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1 tbsp sea salt
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1 tsp whole black peppercorns
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1 tsp coriander seeds
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1 bay leaf
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1-2 whole dried red chillies- optional
Instructions
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Prepare garlic cloves:
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01 This is a labour of love, but worth the effort. Individually remove each clove from the bulk and remove papery outer skin. Set aside for later.
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Prepare pickling liquid:
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02 In a saucepan combine cider vinegar, water, salt, black peppercorns, coriander seeds and bay leaf. Bring to the boil, then reduce the heat and simmer for 5 minutes.
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Add garlic cloves:
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03 Add all the garlic cloves to the hot pickling liquid pan and simmer gently for a further 5 minutes. Remove from the heat and add dried red chillies if required.
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Store:
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04 Transfer the garlic, spices and all the pickling liquid to a clean sterilised glass jar, making sure all the garlic cloves are well covered in the pickling liquid. Seal the jar with a lid and allow cooling to room temperature before storing in the refrigerator. Store for a minimum of 48 hours before consuming.
Notes
I like to purchase large garlic bulbs which contain large cloves. SO MUCH EASIER to remove and clean. I recommend also to select a good sized glass jar and make sure the garlic is well covered in pickling liquid.
