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Thai Pickled Garlic

3 1/3 lb garlic
1 bottle vinegar
2 tb salt
2 1/4 lb sugar

2 tb alum crystals
4 c water

See note on alum water: mix the two below to get Alum Water 4 cups
seenote on above. Method: Make alum water by mixing 1/2 Tbsp alum
crystal/powder in 4 cups water.

Soak garlic in water for 2 to 3 hours. Peel, and put the peeled
garlic in the alum water. Let soak for 1 to 2 hours. Drain, and
wash with water, drain, and let stand to drain off all water.

Mix vinegar, salt, and some water (to taste - P.G.). Stir until
the salt have all dissolved. Put the solution in a suitable container
(glass or stainless steel - P.G.) with garlic so that the garlic
is covered. Leave for 3 days. At the end of 3 days, drain the
garlic, and discard the vinegar solution.

Mix sugar with 3 cups of water, and heat until all the sugar have
dissolved. Continue to heat until the syrup have thickened. Add
vinegar and salt, to taste. Let cool.

Put the garlic in a glass jar, and covered with the syrup prepared
in step 3. Cover the jar tightly, and leave for about 10 days to
2 weeks.

Special note: You will see the recipe calling for "alum water".
You will need to make this. Alum is a chemical that you will find
quite readily in a good Asian store. What you will look for are
large (may be as large as your fist!) white crystals. If it's in
a plastic bag, it should be marked appropriately. I have seem them
sold loose as well. The purpose of the alum is to help the garlic
retains their "crispness", even after the pickling process.

Note also that this recipe is given the "Thai way", which means
that the quantities are extremely approximate. YOU, the chef, are
expected to know what you want as the result! Now, THAT's authentic!


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