Pickled Sandwich – Garlic
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 12 hrs 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g arlic
- liters ⅛ water
- liter ⅛ vinegar
- 0.25 liter ¼ white wine
- 1 chilli pepper (s), chopped
- 1 bay leaf, broken into small pieces
- 0.25 teaspoon ¼ thyme
- 0.25 teaspoon ¼ rosemary
- 1 teaspoon pepper - grains, white
- a bit salt
- 60 g suar
- olive oil
Print Recipe
Pin Recipe Instructions
- Chinese garlic is best for this recipe, because it does not consist of individual cloves but of a compact onion. However, since this is not always and everywhere available, you can of course also take it from others. But you should try to get thick onions with big toes because they are easier to process.
- The garlic is now peeled and cut into slices. It is recommended to wear rubber gloves because otherwise your fingertips will burn for days afterwards.
- With the exception of the oil, all ingredients are now put in a saucepan, boiled for three minutes and then left to stand overnight. The next day, everything is boiled for another five minutes and then poured hot into clean, hot-rinsed screw-top jars. Leave a few millimeters to the edge. Fill up to the brim with olive oil, immediately close tightly and turn upside down. Let stand until the glasses are cold. This creates a vacuum and the garlic has a longer shelf life (approx. 2 years).
- The garlic should steep for a week before consumption.
- The garlic now tastes quite mild and no longer spicy and, as the name suggests, can be used for topping sausage and cheese sandwiches or cut into small pieces to season salads.
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