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Pickled garlic

Pickled garlic on charcuterie board

Pickled garlic

Name: Pickled garlic
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: Makes 2 x 500ml jars
Ingredients: 4-5 large heads of young garlic cloves peeled (around 400g in total); 2 fresh bay leaves; 300ml cider vinegar; 4 tbsp sugar; 1 tbsp flaky sea salt; 1 tsp chilli flakes; 2 tsp coriander seeds crushed

Esther Clark

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Makes 2 x 500ml jars

Easy

Prep: 30 mins

Cook: 5 mins

A star rating of 5 out of 5.2 ratingsRate

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Make sure you use a young garlic for this pickle, best served with cured meat and cheese. Don't worry if the garlic changes colour, it's still perfectly edible

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4-5 large heads of young garlic

cloves peeled (around 400g in total)
2 fresh bay leaves
300ml cider vinegar
4 tbsp sugar
1 tbsp flaky sea salt
1 tsp chilli flakes
2 tsp coriander seeds

crushed

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Nutrition: Per clove

kcal5
fat0g
saturates0g
carbs1g
sugars0.3g
fibre0.2g
protein0.3g
salt0.04g

Method

step 1

Divide the garlic and bay between two 500ml jars. Pour the vinegar, sugar, salt, chilli flakes and coriander into a pan with 200ml water. Bring to a simmer and stir until the sugar has dissolved. Pour the liquid between the two jars and seal. Leave for a minimum of a week and up to three months in a dark, cool place. Serve with cured meats and cheese.

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A star rating of 5 out of 5.2 ratings

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