Pickled Garlic with Kick
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 mins |
| Total Time | 14 d 33 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 bulbs garlic, fresh
- 50 ml white vinegar
- 200 ml light oil (e.g. sunflower oil or rapeseed oil)
- 1 teaspoon salt
- 3 peppercorns, dried
- 1 chilli pepper (s), red (dried)
Print Recipe
Pin Recipe Instructions
- First you prepare a vinegar brew. To do this, put 200 ml of water, the vinegar and the salt in a small saucepan. Then the garlic cloves are peeled neatly. Generously remove dark areas. Please do not blanch the toes beforehand in order to be able to peel off the skin better - you just have to make the effort with this recipe.
- Bring the vinegar to the boil and blanch the garlic cloves in it for 2 - 3 minutes (depending on size). Then drain them very well in a sieve.
- First put the spices in a sufficiently large glass. You should bend or crumble the chilli pepper if necessary. The garlic is then layered in the jar. Now fill up with the oil until everything is well covered. Close tightly, store in a cool and dark place (refrigerator). The pull-through time is at least two weeks. With fresh goods and clean processing, the shelf life is up to one year.
- Tip: Of course, other spices or herbs can also be added. The imagination knows no limits! The resulting oil is also ideal for marinades or to refine salad dressings. Pickled garlic is always a welcome gift, even for garlic fans!
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