1 garlic cloves; peeled or unpeeled, as yo
1 tablespoon sea salt
1 tablespoon whole coriander seeds; lightly bruised
3 dried chilli peppers
1 pinch (or sprig) of green herb, tarragon,; thyme or marjoram
1 cider or wine vinegar
*These amounts will do for any amount up to 2 lbs
Place all of the dry ingredients in a jar, then cover completely with the vinegar.
The authors mention that this is "a nice addition to a robust plate of mixed hors d'oeuvre or with other pickles and cold cuts, or served with salted nuts, cheese and strong drink--provided the food to follow os powerul enough to stand up to the pungent taste of garlic." They also say that the woman from whom they got this recipe notes that the batch of pickled garlic will be fine after 2 weeks, but that in her family part of each batch is laid down for future use.
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