Pickled garlic
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 2 x 500ml jars
Ingredients
- 4-5 large heads of young garlic, cloves peeled (around 400g in total)
- 2 fresh bay leaves
- 300ml cider vinegar
- 4 tbsp sugar
- 1 tbsp flaky sea salt
- 1 tsp chilli flakes
- 2 tsp coriander seeds, crushed
Method
- STEP 1
Divide the garlic and bay between two 500ml jars. Pour the vinegar, sugar, salt, chilli flakes and coriander into a pan with 200ml water. Bring to a simmer and stir until the sugar has dissolved. Pour the liquid between the two jars and seal. Leave for a minimum of a week and up to three months in a dark, cool place. Serve with cured meats and cheese.
