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Spicy Pickled Garlic
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Sue D

Serves/Makes:1 cup

  • 4 heads of garlic
  • boiling water
  • 1/2 tsp (2 ml) sugar
  • 1 tsp (5 ml) red chile flakes
  • 1/2 tsp (2 ml) oregano
  • 1/2 cup (125 ml) white vinegar
  • 3/4 cuip water
  • 1 tbsp (15 ml) salt
  • Separate, but don't peel garlic cloves.
  • Blanch in boiling water 1 minute.
  • Strain and put into cold water.
  • Peel cloves, and put in a clean jar.
  • Add sugar, chile, oregano to jar.
  • Boil vinegar, water, and salt in small pan.
  • Pour boiling mixture over garlic to fill jar.
  • Seal and refrigerate about a week, or at least a few days, before eating.
The blanching process largely determines how "garlicky" the flavor will be. Garlic's raw taste can be harnessed by blanching cloves only a few seconds to facilitate peeling. One minute's blanching suited my taste by taming the flavor a bit, but maintaining the crunch!

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