Recipe: Pickled Garlic

I have always loved the idea of pickling my own vegetables but didn’t get around to it until I recently hosted a blogger event focusing on using vinegar to preserve a range of ingredients. I have to admit that garlic has never been at the top of my list when it comes to pickling but having tried this recipe I really love the kick of flavour that comes from the combination of the pickling vinegar and garlic. Why not try it out for yourself?

Ingredients

300g Garlic
300ml Sarsons Malt vinegar
1 teaspoons of fennel seeds
12 pink peppercorns
3 bay leaves
50g of granulated sugar
a pinch of saffron

Method

The first step is to prepare the garlic, which is time-consuming but ultimately worth it. Put your garlic bulbs in a large bowl and submerge in boiling water. Leave for 20 seconds and then drain before returning to the bowl and pour lots of cold water on them. This will make the skins peel off much faster.
In a saucepan combine the vinegar, sugar and saffron. Bring it to the boil and allow to simmer for a few minutes.
Drop the garlic cloves into a 500ml jar (you can sterilise this in a dishwasher or a warm oven), add the fennel, peppercorns and bay leaves as you go. Carefully pour the hot vinegar mix over the garlic, making sure to completely cover the bulbs and seal.
The garlic is best after at least 7 days of pickling.