Pickled Garlic

1. 1

   Bring a large pan of water to a boil.

2. 2

   Plunge the garlic in for a mere minute, to help loosen the outer skins.

3. 3

   Remove from the water, drain, and pat dry.

4. 4

   Have ready 3 warm, sterilized jars (see p. 21).

5. 5

   Break the garlic bulbs into individual cloves.

6. 6

   Peel the cloves and pack them into the jars, dropping in the fennel seeds, peppercorns, and bay leaves as you go.

7. 7

   Put the vinegar, sugar, and saffron into a pan.

8. 8

   Bring to a boil and boil for a couple of minutes.

9. 9

   Pour the hot vinegar over the garlic, then seal the jars with vinegar-proof lids (see p. 22).

10. 10

    Use within 1 year.

11. 11

    There are two main types of garlic, hardneck and softneck.

12. 12

    Hardnecks produce a flowering spike or scape which is usually snapped off to encourage the plant to put its energy into the bulb.

13. 13

    These scapes have a delicate, fresh garlic flavor and can be used chopped up in salads or to make a green and garlicky pesto.

No additional tips available.