• 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


  • 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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