Stephen's pickled garlic

Yield: 1 servings

Measure Ingredient
1 cup White vinegar
4 cups Water
¼ cup Granulated sugar
1 tablespoon Sakt
6 \N Garlic pods (approx. 120 cloves, depending on size), peeled

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.

Submitted By SHARON STEVENS On 09-21-95

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