- Sue D
- 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!