Pickled Spring Garlic
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | heads |
garlic
whole, young |
*
|
| 2 | cups |
vinegar
|
|
| 2 | cups |
soy sauce, tamari
|
|
| ⅔ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | heads |
garlic
whole, young |
*
|
| 473 | ml |
vinegar
|
|
| 473 | ml |
soy sauce, tamari
|
|
| 158 | ml |
sugar
|
|
Directions
- Select young garlic heads with no sprouts. Remove roots and stems, wash, and peel off the outside skin.
Place in bowl or jar and pour in the vinegar.
Allow to stand for 4 or 5 days,, turning the heads occasionally.
When the garlic has lost its harsh taste, drain off the vinegar.
Boil the soy sauce with the sugar for a few minutes, and let cool.
Pour the cooled soy sauce over the garlic, seal the jar and let it sit for at least 2 months.
- To serve, slice across the heads.
Notes: 1. Pickled garlic can be made only in early spring when soft, young heads are available.
It is very important to let the boiled soy sauce cool before combining with the garlic. Cooling prevents the garlic from going bad.
Garlic prepared this way loses all of its characteristic strong odor.
