Serving
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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, and can be purchased in jars from markets serving a Southeast Asian community. It is also easily made at home, though a little differently, since garlic heads and cloves are much larger in North America. This is a well balanced sweet-sour recipe. Some recipes use a lot more sugar.




8
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1/2
2
2
1/2
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oz
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c
c
T
T
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Garlic Heads
-- Pickle
Vinegar (1)
Water
Sugar
Sea Salt
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  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. I don't know where those guys get their garlic, but the Chinese garlic all the markets around here sell will take maybe 5 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. 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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