French Pickled Garlic
Garlic is a much-loved Mediterranean staple and is grown in the fertile valleys of the Drome region of Provence where they produce soft neck garlic that is large and sweet. We have used Australian grown garlic for this week’s recipe that is a smaller head variety. Hope you enjoy.
Mellowed by brief cooking and wine, this pickled garlic is very mild in flavour. Slice it to add to salads or use it as a garnish. Or, top the jar with olive oil, and serve the whole cloves as an appetizer.
- 1/2 cup white wine vinegar
- 1/2 cup dry white wine
- 1 small dried chilli
- 1 small thyme sprig
- 1 small rosemary sprig
- 1 small bay leaf
- 10 black peppercorns
- 2 tsp sugar
- 1/2 tsp salt
- 1 cup peeled fresh garlic cloves
- Put all of the ingredients except the garlic into a saucepan and bring the contents to the boil. Gently boil them for 5 minutes. Add the garlic and return the contents to the boil again (only for a minute). Then cover the pan and remove it from the heat. Let it stand at room temperature for 24 hours. Only boil for the recommended time because you may reduce the liquid by too much if it is boiled for too long.
- Bring the contents of the saucepan to the boil again, then transfer them into a heated jar and seal with a lid. Store the jar in the fridge. The garlic will be ready to eat in about 5 days and will keep well for about a year. The pickling liquid is quite Provencal. You can pour some of it into a homemade vinaigrette to add a delicious flavour to your dressing.
- This pickled garlic is not at all overwhelming, as you would imagine .You can serve it on a platter with olives, cheese, dried fruits and crusty bread while enjoying a glass of wine.