Sweet pickled garlic

Sweet pickled garlic

By
From
Turquoise
Makes
1 kg
Photographer
Lisa Cohen and William Meppem

This recipe was inspired by an eighteenth-century Ottoman recipe. The strength of the garlic softens in the pickling liquor, and the cloves make a wonderful accompaniment to cold meats or salads.

Ingredients

Quantity Ingredient
1kg garlic
2 tablespoons coriander seeds
1 tablespoon white peppercorns
500ml white-wine vinegar or apple vinegar
1 litre water
2 tablespoons honey
2 tablespoons currants

Method

  1. Separate the garlic cloves and remove any excess papery skin. Place in a large, nonreactive saucepan with the remaining ingredients except for the currants and bring to the boil. Lower the heat slightly and simmer for 10–15 minutes, until the garlic is tender. Remove from the heat and stir in the currants.
  2. Divide the ingredients between the two sterilised 500 ml jars, then seal and turn them upside-down a few times to distribute the ingredients evenly. Leave in a cool, dry place for a month before using. The garlic will keep in the refrigerator for up to a month after opening.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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