Pickled garlic

The third recipe of the month is…

Pickled garlic

Pickled garlic is so simple but makes a fantastic addition to canapés and salads and is perfect for Boxing Day buffets.

  • Peel the garlic cloves, if you blanch them in boiling water for 40 seconds the skin will loosen and be easier to remove.
  • Put garlic cloves in a clean jar with your choice of fresh herbs or spices, I used rosemary but peppercorns or chilli also work well.
  • Add 1 teaspoon of salt
  • Pour the vinegar over the cloves I used half Cyder vinegar and half Red wine vinegar
  • Seal the jar and swirl gently
  • Put the jar in the fridge and leave for 2 weeks before eating, your pickled garlic will keep for 2 months in the fridge.


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