Garlic pickle
This recipe needs advance preparation!
Spicy pickled garlic, probably an acquired taste this one :-)
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 14 whole garlic bulbs, topped, tailed and peeled
- 500 ml lemon juice (about 15 lemons)
- 2 tablespoons sea salt
- 100 g (4 oz) dried chilli flakes
- 2 teaspoons fenugreek seeds
- 300 ml sesame oil
Method
- Squeeze the juice from the lemons and add to a sterilised 1 litre preserving jar.
- Add the salt and garlic cloves and set to one side for 5 days to pickle.
- 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!
- Remove from the oil, allow to cool.
- 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.
- 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.
Browse Cookipedia's recipes with Pinterest
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.
#garlic #garlicpickle #lemons #preserving #sesameoil #fenugreekseeds #lemonjuice #sterilised #chilli #pickled #fry
https://www.cookipedia.co.uk/recipes_wiki/Garlic_pickle