PICKLED GARLIC
 
Categories: Condiments, Wine 
Yield: 6 jars 
 
2 lb.  Large garlic heads
1/3 lb.  Fresh ginger; peeled and
  thinly sliced
1 cup  Coarse salt
7   dried red chilies
2 cup  White wine vinegar
1 cup  Dry white wine
2-1/2 Tbsp  Mustard seed
 
Combine garlic in large saucepan with enough water to 
cover. Place over medium high heat and bring to a 
boil. Let boil for 2 minutes. Drain thoroughly. When 
cool enough to handle, peel each clove without 
crushing. Transfer to a non-metallic bowl. Add ginger 
and salt with enough water to cover. Refrigerate 
mixture for 2 days. 
Drain garlic mixture and rinse thoroughly in cold 
water. Drain again. Pack ginger and garlic evenly 
into 7 clean hot half-pint jars to 1/2 inch from the 
top. Add 1 chili to each jar. Combine vinegar, wine 
and mustard seed in medium saucepan and bring to rapid 
boil over high heat. Ladle enough hot brine to cover 
garlic mixture. 
 
Run a plastic knife or spatula between mixture and jar 
to release any air bubbles. Clean rim and threads of 
jar with damp cloth. Seal with new, scalded, very hot 
lid. Repeat with remaining jars. Transfer jars to 
gently simmering water bath (180-190 degrees) and 
process for 10 minutes. Let cool on rack. Check for 
seal. Store in cool dry place. Makes about 6 jars. 
Source: Cookbook USA. 
 
Source: http://www.recipesource.com/fgv/pickles/pickled-garlic1.html 
 
 
 
 
 
Pickled Garlic (Kratiem Dong) 
 
Categories: Thai, Condiment, Ceideburg 2 
Yield: 1 batch 
 
1 cup  White vinegar
4 cup  Water
1/4 cup  Granulated sugar
1 Tbsp  Salt
6   garlic pods (approximately 120 cloves depending on size), peeled
 
Here's something that might appeal those of you engaged in the 
Garlic 
Thread. It's not for everyone, but if you're a true garlic fan, 
these 
munchies might be right up your alley. Thai garlic comes in pods 
that are about the same size as Western garlic but the cloves are 
about 1/3 to 1/2 the size of ours and there are correspondingly 
more 
in a head. The plus is that they don't have to be skinned before 
use. 
The emphasis here is on the sour rather than the sweet. Quite a 
taste sensation. In a medium saucepan, bring the vinegar, water, 
sugar and salt to a boil. Reduce heat and simmer for 5 minutes. 
Drop 
in the garlic. Return to boil for 1 minute, then remove from heat. 
Cool, and fill sterilized, screw-top jars. Store in the 
refrigerator 
for at least 1 week before eating. Continue to refrigerate, tightly 
covered, between serving. 
 
From "The Original Thai Cookbook" by Jennifer Brennan GD/Perigee, 
published by Putnam. 
 
Source: http://www.recipesource.com/ethnic/asia/thai/02/rec0205.html 
 
 
 
 
 
 
(ID: 79875) Mirror: rec.food.recipes: Mon, Dec 16, 2002


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