Garlic pickle

---

Spicy pickled garlic, probably an acquired taste this one :-)

Ingredients

• 14 whole garlic bulbs, topped, tailed and peeled
• The juice of about 15 lemons (500ml)
• 2 tablespoons sea salt
• 100 g (4 oz) dried chilli flakes
• 2 teaspoons fenugreek seeds
• 300 ml sesame oil

Method

1. Squeeze the juice from the lemons and add to a sterilised 1 litre preserving jar.
2. Add the salt and garlic cloves and set to one side for 5 days to pickle.
3. After 5 days, heat 2 tablespoons of the sesame oil and fry the chillies and fenugreek seeds. Ensure the kitchen is very well ventilated or if you can, do this outside!
4. Remove from the oil, allow to cool.
5. Add the chilli mixture and remaining oil to a sterilised 1.5 litre (1 x 1 litre and 1 x 500ml ) preserving jar, shake well and seal.
6. It should be ready to eat in two weeks.

Blue garlic

If your garlic is quite young there may be a chemical reaction with lemon juice and vinegar, which will can cause it to turn bluish-green. This is nothing to worry about and the garlic is perfectly safe to eat.