Pickle Recipes

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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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