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Thai Pickled Garlic

10 garlic heads divided into cloves but unpeeled
1 pint white-wine vinegar
1 teaspoon salt
4 oz. white sugar

Boil the vinegar in a pan and add the salt and sugar, then stir
until the syrup is smooth and simmering. Drop in the garlic cloves
and bring to the boil and simmer for 5 minutes, then remove from
the heat and set aside to cool. I like the cloves to be slightly
firm so I remove them from the hot vinegar at this stage to let
them cook quickly.

Pack the garlic into clean sterilised jars and pour over the pickle
juice, making sure the cloves are covered. They will be ready to
eat after 1 week but improve with age. [I've some jars 3 years
old that are still excellent] It will probably be necessary to peel
the cloves before eating.

I prefer to use the French storage jars with wide mouths as you
get a much better seal.

Thai garlic is normally pickled as whole bulbs, with skin and stem
still intact. Unfortunately most English varieties are too tough
for this treatment and you will need to divided them into cloves,
however I find Rocambole is suitable for pickling whole.


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