Sauce
Pickled Garlic
30 minPour 10Nutri-Score A€
A
30 min
30 minPickled Garlic
ce qu’il vous faut
Ingrédients
garlic (cloves peeled, blanched if you want to avoid blue discoloration)Fruits et légumes300 g
dill (fresh sprigs, lightly crushed and bruised)Fruits et légumes5 g
ginger (sliced, skin on or off)Fruits et légumes20 g- serrano chili (optional, whole or sliced)Fruits et légumes1 morceau
black peppercorns (about one teaspoon)Épices5 ml- bay leaf (whole)Épices1 morceau
water (for the brine)Autres500 ml
vinegar (for the brine)Épicerie250 ml
salt (one tablespoon)Épices15 g
par portion
Nutrition
49kcal
- Glucides
- 10 g
- Protéines
- 2 g
- Lipides
- 0 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 2
Make the brine
- Bring the water, vinegar and salt to a boil in a saucepan, stirring to dissolve the salt.
- Étape 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.
- Étape 4
Cool and refrigerate
- Let the jar cool to room temperature.
- Refrigerate for 2 to 3 days before eating.
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