Stephens Pickled Garlic Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 cup: White vinegar,
6: Garlic pods, (approx. 120
4 cup: Water,
-cloves, depending on size),
1/4 cup: Granulated sugar,
-peeled,
1 tbsp: Sakt,
Directions:
Heres something that might appeal those of you engaged in the Garlic
Thread. Its not for everyone, but if youre 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 dont 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. 1981. Posted by Stephen Ceideburg April 11 1990.
Submitted By SHARON STEVENS On 09-21-95
Source from luhu.jp
Thread. Its not for everyone, but if youre 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 dont 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. 1981. Posted by Stephen Ceideburg April 11 1990.
Submitted By SHARON STEVENS On 09-21-95
Source from luhu.jp