Smallholders Insurance from Greenlands

Author Topic: Pickled Garlic  (Read 3960 times)


  • Joined Oct 2008
  • Normandy, France
Pickled Garlic
« on: November 15, 2007, 01:17:53 pm »
10 Garlic bulbs, divided but not peeled
1 pint white wine or cider vinigar
1 teaspoon salt
4 ozs sugar

Boil vinigar in a pan and add the salt and sugar, stir until the syrup is smooth and simmering. Drop in the garlic cloves and bring to the boil and simmer for 5 minutes. Remove from heat and allow to cool.

Pack the garlic into clean serilised jars and pour over the liquid making sure that the cloves are covered. Cover and store.

They will be ready to eat in a month but improve with age.

We love them at six months but it is a peronal choice. You will have to try them yourselves to decide when you like to eat them.

By the way these pickles come with a public health warning - very stinky breath!!
Bonjour et avoir un bon jour !


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