A DIY recipe to help you make a jar of naturally healthy supplement. Pickled Garlic, mildly sweet and less pungent.
Diy recipe, vegan, vegetarian, gluten-free, low- carb, low-fat
It’s been a while since I posted a recipe, just as I was managing to stick to my new year blogging goals, I’ve had to set them aside for, well every other reason every out there has.
The reasons for my lofty goals was because I had funny man finally at home and ten months of having him around to help me with home and kids, scratch that having another person to lean on to was a huge relief and gave me extra time to work on the blog.
Unfortunately, having him around, taking over the simplest chores to handling dramas with the terrible four ended a few weeks ago and here I am flying solo again.
Getting back to the routine of doing stuff on my own is tough, the only consolation about this is that with funny man working away from home means I get to travel to a different part of the world. I get to experience food, art, culture and most importantly the people.
Now that we’ve cleared away my reasons for not blogging for the past month, I’m getting back into the groove of things with a simple DIY recipe, this pickled garlic that can be a great way of having a daily dose of the clove without the pungent odour or garlic breath.
With so much medicinal properties, Garlic is one of the best raw foods you can consume and be sure of its health benefits to your body. but raw garlic can be unpleasant as they have a strong after taste and pungent smell that lingers, for this reason many might find it difficult to eat even when cooked but they are undeniably the best way to flavor a dish.
What flavors go well with Garlic?
With its sharp, warm taste, Garlic is a great flavor enhancer to meats, poultry and fish and any type of vegetarian dish
How to use your homemade pickled Garlic.
Once the Garlic is pickled, they lose their strong taste that makes them difficult to eat in their raw form but when they are pickled this way, they become slightly sweet and subtle in flavor, I couldn’t stop myself from popping a few now and then, I find them addictive.
It’s also a great way of preserving the extra Garlic cloves without them spoiling and it’s so easy(except for the peeling of course)
Here are a few ways to use them.
1/ Slice and toss them in your salads
2/ Add a bowl of these Garlic pickles to your party cheese platter.
3/ Mix of these pickled garlic pods with your favorite minced meat sauce and make some sloppy joes.
4/ For those lazy days when you don’t feel like peeling a few Garlic just substitute the raw ones with a few of these pickled ones.
5/ Add them to your roasted Potatoes.
Please make sure to read the recipe instructions at least once to avoid mistakes.
Recipe- How to make Pickled Garlic(DIY recipe)
Keep a glass airtight container ready, the jar should be sterilized and dry.
250g Garlic peeled
2 cups white vinegar( use any type of vinegar you have in hand)
3-5 Bay leaves
2 teaspoons of dried thyme
1 and 1/2 teaspoons of whole Black Peppercorns
2/3 cup of white Sugar( reduce if you prefer the brine and pickles to be less sweet)
1/2 teaspoon salt
1/2 teaspoon Turmeric
Peel, wash and drain the Garlic.
Place a pan on medium heat, pour in the Vinegar and white sugar, leave it to simmer for 1 minute.
Add the Bay leaves, dried thyme, salt and finally Turmeric, increase heat and boil for 4-5 minutes.
Include the Garlic and Peppercorns while boiling it for another 5 minutes.
Remove from stove and leave it to cool.
Once cooled, pour the liquid and garlic in the sterile, dry container, Seal and store in the refrigerator for a few weeks but I actually used them after 24 hours.
How to make pickled Garlic (DIY recipe)
A DIY recipe to help you make a jar of naturally healthy supplement. Pickled Garlic, mildly sweet and less pungent you can eat them as they are.
Diy recipe, vegan, vegetarian, gluten-free, low carbohydrate, low fat
- 250 g Garlic peeled
- 2 cups white vinegar( use any type of vinegar you have in hand)
- 3-5 Bay leaves
- 2 teaspoons dried thyme
- 1 and 1/2 teaspoons whole Black peppercorns
- 2/3 cup white Sugar( reduce if you prefer the brine and pickles to be less sweet)
- 1/2 teaspoon salt
- 1/2 teaspoon Turmeric
- Peel, wash and drain the Garlic.
- Place a pan on medium heat and pour in the Vinegar and white sugar, leave it to simmer for 1 minute.
- Add the Bay leaves, dried thyme, salt and finally Turmeric, increase heat and boil for 4-5 minutes.
- Include the Garlic and Peppercorns while boiling it for another 5 minutes
- Remove from stove and leave it to cool.
- Once cooled, pour the liquid and garlic in the sterile, dry container, Seal and store in the refrigerator for a few weeks but I actually used them after 24 hours.
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