Pickled garlic is so versatile it is worth the time peeling all the cloves. Use it for cheeseboards, charcuterie platters, in sandwiches and salads and with grilled meats and seafood.
|2 cups||Garlic cloves, peeled (Main)|
|1 ½ cups||White vinegar|
|2 tsp||Black peppercorns|
|1 tsp||Cloves, whole|
|1 tsp||Cumin seeds|
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- Place the garlic in a glass bowl and sprinkle with salt. Add enough cold water to cover. Stand in a cool place overnight. Drain, wash and pat dry.
- In a large saucepan combine the vinegar, sugar, peppercorns, cloves and cumin seeds. Bring to the boil over high heat. Add the garlic cloves and simmer, uncovered, for 2 minutes. Pour into hot sterilised jars.
- Cover and cool for at least 24 hours before using.
- Serve with grills, in salads and dressings, on pizzas or as a nibble.