Pickled Garlic in Oil
The flavor of the garlic mellows over time.
After 3 or 4 months, it tastes of lightly poached garlic and still has a bit of
crunch. After 6 months it can easily be crushed to add to vegetable and meat
dishes or to meat cooking juices to make a quick sauce.
| 450 g ( 1lb ) garlic cloves |
3 tbsp fennel seeds |
| 1 tbsp black peppercorns |
1 tbsp garam masala |
| 1 tbsp nigella (black onion seeds) |
1 tsp chilli powder |
| 1 tbsp sea salt |
about 350ml (12 oz) oil |
Pack the garlic cloves into a jar and add the spices and
salt. Pour over enough oil to cover the garlic completely ( use any oil of your
choice ). Cover and seal.
Leave in a sunny or warm place for 1 week, swiveling the jar
several times a day, then leave for a further week. Store in a cool, dark place
for at least 2 months before eating. The oil will absorb the garlic and will
also be great for frying steak in.
Makes about 450g / 1 lb.
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