Saffron Garlic
This exotic preserve makes a welcome alternative to ordinary
pickles !
| 4 - 5 garlic bulbs |
3 tbsp sugar |
| large pinch of saffron, crushed |
2 tsp black peppercorns |
| 1 tsp sea salt |
300 ml/10 fl oz water |
Bring the water to the boil, add the garlic cloves and
boil for 2 minutes. Remove the pan from the heat, remove the garlic cloves with
a slotted spoon, and when they are cool enough to handle, peel and pack into a
pre sterilized jar.
Add the sugar to the cooking water and heat gently until the
sugar is dissolved. Add the saffron, peppercorns and sea salt, and quickly bring
to the boil. Pour over the garlic, cover and seal. Leave for at least 3 months
before eating.
Makes about 700ml/1¼ pints.
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