Small Bowl of Pickled Garlic Cloves
(click to enlarge)

Pickled Garlic


Thailand   -   Kratiem Dong   |   Ka Thiem Dog (pickle juice)
Makes:
Effort:
Sched:
DoAhead:  		 8 oz
**
1 week
Must		 Pickled Garlic is an important ingredient in Thailand. It can be purchased in jars from markets serving a Southeast Asian community, and is also easily made at home, though a little differently, see Comments.

8
-----
1/2
2
2
1/2
-----
oz
---
c
c
T
T
---
Garlic Heads
-- Pickle
Vinegar (1)
Water
Sugar
Sea Salt
-------------
Make   -   (1 week - 15 min work)
  1. Set GARLIC HEADS, on the counter and strike them sharply with the heel of your hand to separate the cloves.
  2. Peel the Garlic Cloves (see Note-2 ).
  3. In a non-reactive saucepan, mix all Pickle items and bring to a boil. Reduce heat and simmer 5 minutes, or until all solids have dissolved.
  4. Stir in Garlic Cloves. Bring back to a boil and simmer 1 minute, then remove from heat.
  5. When cool enough, pack Garlic into a sterile jar. Bring the Pickle Liquid back to a boil, pour in over the Garlic and seal tightly. Don't worry that you have a lot of pickle liquid for the amount of garlic, it is used in recipes. Let sit in a cool place for 1 week or a little more before using. Refrigerate after opening.
NOTES:

  1. Vinegar:

      Most recipes call for White Distilled Vinegar, but some call for Rice Vinegar.

  2. Peeling Garlic:

      This is done with two spacious stainless steel or sturdy plastic bowls, one inverted over the other with the Garlic Cloves inside. You hold the bowls together by the rims and shake vigorously. Videos on the Internet show the cloves completely peeled in 10 seconds or so - but I have found this quite variable, with some taking several minutes of vigorous shaking. You can stop to rest now and then and remove the cloves that did peel, then shake some more. You'll probably end up with a few recalcitrant cloves that didn't peel, but their skins will be loose and easily peeled by hand.

  3. Comments:

      Garlic heads and cloves are much larger in North America than in Thailand, so we pickle as peeled cloves rather than whole heads. This is a well balanced sweet-sour recipe. Some recipes use a lot more sugar.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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