Sweet preserved garlic
Souped Up Recipes · ♥ 3.2K likes · 110.4K views · 3 min video
Read about garlic in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Peel the outer layers off the garlic bulbs until the cloves show, and trim the root.
- 340 g whole bulbs of garlic
- 2 tbsp salt
Dissolve 2 tbsp salt in 1.5 litres of water and soak the garlic 24 hours to remove its sharp, pungent flavour.
- 142 g light brown sugar
- 1½ tbsp coarse sea salt
- 213 g water
In a sauce pot combine the sugar, coarse sea salt and 213 g water; cover and bring to a boil over medium heat, swirling to dissolve.
- 142 g apple cider vinegar
Leave covered at least 2 hours, until completely cool, then add the vinegar.
Sterilise a jar in boiling water a few minutes, then dry it in a 180F oven for 15 minutes.
Sterilising the jar and packing
Pack the garlic into the jar, whole or broken into cloves if the mouth is narrow, pour in the brine to cover, and weigh the garlic down.