Salsa
Pickled Garlic
30 minPara 10Nutri-Score A€
A
30 min
30 minPickled Garlic
receta de
Jose el Cook
@jose.elcook
3 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
garlic (cloves peeled, blanched if you want to avoid blue discoloration)Frutas y verduras300 g
dill (fresh sprigs, lightly crushed and bruised)Frutas y verduras5 g
ginger (sliced, skin on or off)Frutas y verduras20 g- serrano chili (optional, whole or sliced)Frutas y verduras1 pieza
black peppercorns (about one teaspoon)Especias5 ml- bay leaf (whole)Especias1 pieza
water (for the brine)Otro500 ml
vinegar (for the brine)Despensa250 ml
salt (one tablespoon)Especias15 g
por ración
Nutrición
49kcal
- Carbohidratos
- 10 g
- Proteínas
- 2 g
- Grasas
- 0 g
lo que usará
Utensilios
Cazo
Bol
paso a paso
Preparación
- Paso 1
Prepare the garlic and aromatics
- Peel the garlic cloves and place them in a jar or bowl.
- Add the dill and crush and bruise it to release its flavor.
- Add the sliced ginger, the serrano chili, the peppercorns and the bay leaf.
- Paso 2
Make the brine
- Bring the water, vinegar and salt to a boil in a saucepan, stirring to dissolve the salt.
- Paso 3
Pour the hot brine over the garlic
- Carefully pour the boiling brine over the garlic and aromatics in the jar.
- Give the jar a gentle shake to settle everything.
- Paso 4
Cool and refrigerate
- Let the jar cool to room temperature.
- Refrigerate for 2 to 3 days before eating.
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