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Pickled garlic on charcuterie board

Pickled garlic

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 2 x 500ml jars

Make sure you use a young garlic for this pickle, best served with cured meat and cheese. Don't worry if the garlic changes colour, it's still perfectly edible

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per clove
NutrientUnit
kcal5
fat0g
saturates0g
carbs1g
sugars0.3g
fibre0.2g
protein0.3g
salt0.04g
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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.

Goes well with

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