Pickled Garlic
00h 30
00h 05Got a lot of garlic on your hands? Try this easy pickle recipe. Serve it as part of a Ploughman's lunch or as a side to a barbeque dish. Makes 2 x 250ml jars or 1 x 500ml jar.
Recipe by @karenhb_photography
Ingredients and Method
Ingredients
- 4-5 large heads of garlic, cloves peeled
- 2 fresh bay leaves
- 300ml cider vinegar
- 4 tbsp sugar
- 1 tbsp sea salt
- A pinch of dried chilli flakes
- 2 tsp coriander seeds, crushed
Method
- Equally split the garlic into 2 250ml jars, then pop 1 bay leaf in each. Or put the garlic and bay leaves into 1 500ml jar.
- Pour the the rest of the ingredients into a medium pan with 200ml water. Bring to a simmer and stir until the sugar has dissolved.
- Pour the liquid into two jars (or one jar) and seal. We recommend leaving for at least 7 days.
- They'll last for up to three months in a cupboard or pantry. Perfect to serve on an antipasti board.
