Sauce
Pickled Garlic
30 minServes 10Nutri-Score A€
A
30 min
30 minPickled Garlic
what you need
Ingredients
garlic (cloves peeled, blanched if you want to avoid blue discoloration)Produce300 g
dill (fresh sprigs, lightly crushed and bruised)Produce5 g
ginger (sliced, skin on or off)Produce20 g- serrano chili (optional, whole or sliced)Produce1 piece
black peppercorns (about one teaspoon)Spices5 ml- bay leaf (whole)Spices1 piece
water (for the brine)Other500 ml
vinegar (for the brine)Pantry250 ml
salt (one tablespoon)Spices15 g
per serving
Nutrition
49kcal
- Carbs
- 10 g
- Proteins
- 2 g
- Fat
- 0 g
what you’ll use
Tools
Saucepan
Mixing bowl
step by step
Method
- Step 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.
- Step 2
Make the brine
- Bring the water, vinegar and salt to a boil in a saucepan, stirring to dissolve the salt.
- Step 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.
- Step 4
Cool and refrigerate
- Let the jar cool to room temperature.
- Refrigerate for 2 to 3 days before eating.
most cooked first