Pickled garlic (kratiem dong)
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White vinegar |
| 4 | cups | Water |
| ¼ | cup | Granulated sugar |
| 1 | tablespoon | Salt |
| 6 | Garlic pods (approximately 120 cloves depending on size), peeled | |
Directions
Here's something that might appeal those of you engaged in the Garlic Thread. It's not for everyone, but if you're a true garlic fan, these munchies might be right up your alley. Thai garlic comes in pods that are about the same size as Western garlic but the cloves are about ⅓ to ½ the size of ours and there are correspondingly more in a head. The plus is that they don't have to be skinned before use.
The emphasis here is on the sour rather than the sweet. Quite a taste sensation. In a medium saucepan, bring the vinegar, water, sugar and salt to a boil. Reduce heat and simmer for 5 minutes. Drop in the garlic. Return to boil for 1 minute, then remove from heat.
Cool, and fill sterilized, screw-top jars. Store in the refrigerator for at least 1 week before eating. Continue to refrigerate, tightly covered, between serving.
From "The Original Thai Cookbook" by Jennifer Brennan GD/Perigee, published by Putnam. 1981.
Posted by Stephen Ceideburg April 11 1990.