Pickled Garlic and Garlic Vinegar Recipe
Ingredients
| 6 good heads of garlic, about 200 g (7 oz), peeled | ||
| Thyme sprig | 4 | |
| Peppercorns | 1 Teaspoon | |
| Lemon zest strip | 2 | |
| 1/4 teaspoon citric acid | ||
| Wine vinegar | 700 Milliliter | |
| Chilli | 1 Small | |
Directions
Sterilize a 1 litre (2 pt) glass jar with boiling water.
Layer the garlic cloves in it with the thyme, peppercorns and strips of lemon zest.
Dissolve the citric acid in the vinegar and pour it over the layered garlic.
Add the chilli to the top, cover and store in a dark cupboard, or the refrigerator, for two weeks before opening.
Layer the garlic cloves in it with the thyme, peppercorns and strips of lemon zest.
Dissolve the citric acid in the vinegar and pour it over the layered garlic.
Add the chilli to the top, cover and store in a dark cupboard, or the refrigerator, for two weeks before opening.
Chef
