{"id":3818,"date":"2016-04-10T18:32:39","date_gmt":"2016-04-10T17:32:39","guid":{"rendered":"https:\/\/www.gousto.co.uk\/blog\/?p=3818"},"modified":"2018-08-30T11:16:14","modified_gmt":"2018-08-30T10:16:14","slug":"pickled-garlic","status":"publish","type":"post","link":"https:\/\/www.gousto.co.uk\/blog\/pickled-garlic","title":{"rendered":"Pickled Garlic Recipe &#8211; with Thyme, Ginger &#038; Chilli"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text]As it&#8217;s a staple feature in so many different cuisines, it&#8217;s not an uncommon predicament to find you have a lot of garlic in the kitchen cupboard, sometimes\u00a0more than you know what to do with.<\/p>\n<p><strong>Pickling garlic<\/strong> is an often overlooked, super simple solution to ensure\u00a0you make the most of those cloves and cut down on potential <strong>food waste<\/strong>. Once pickled, your garlic should last for about\u00a0a\u00a0month &#8211; a nice extension to their\u00a0shelf-life.<\/p>\n<p>Pickling is\u00a0also really fun &#8211; you can play around with\u00a0adding in different <strong>herbs<\/strong> and <strong>spices<\/strong>, using whatever you have available or tweaking to get a taste that really works for you.<\/p>\n<h2>Pickling garlic cloves<\/h2>\n<p>When you pickle garlic, the vinegar takes away much of that spicy kick that you get from the raw cloves (thankfully, it also neutralises most of the sulphuric compounds responsible for the infamous &#8216;<strong>garlic breath<\/strong>&#8216;).\u00a0We&#8217;ve added<strong> thyme <\/strong>along with\u00a0<strong>ginger<\/strong> and <strong>chilli <\/strong>to ours so they&#8217;re still full of attitude,\u00a0however\u00a0the <strong>sweet and savoury<\/strong> flavour they take on when pickled is great without these as well.<\/p>\n<p>Once pickled, your garlic cloves are great to eat straight from the jar, but also\u00a0are great way to reduce\u00a0the pungency of recipes where raw garlic is normally used, delicious in salads and salad dressings (and a great way to keep vampires at fangs-length).<\/p>\n<h2>How to pickle garlic<\/h2>\n<h4><strong>EQUIPMENT:<\/strong><\/h4>\n<p>1 large, sterilised\u00a0jar with sealable lid<\/p>\n<h4><strong>INGREDIENTS:<\/strong><\/h4>\n<ul>\n<li>2 garlic bulbs<\/li>\n<li>500ml white wine vinegar<\/li>\n<li>1 tspn salt<\/li>\n<li>1 handful of fresh thyme<\/li>\n<li>1 thumbs of fresh ginger<\/li>\n<li>1 whole chilli pepper (fresh or dried)<\/li>\n<\/ul>\n<h4><strong>METHOD:<\/strong><\/h4>\n<ol>\n<li><strong>Separate\u00a0<\/strong> the garlic into cloves (don&#8217;t worry about removing their shells yet).<\/li>\n<li><b>Bring\u00a0<\/b>a saucepan of boiling water to the boil and add the garlic cloves, blanching for 2 minutes.<\/li>\n<li><b>Remove\u00a0<\/b>the cloves from the water\u00a0and once cooled, remove their shell casings (this should be easy after they&#8217;ve been blanched)<\/li>\n<li><strong>Empty\u00a0<\/strong>the water from the saucepan and replace with the white wine vinegar and\u00a0salt\u00a0&#8211; this is your pickling liquid.<\/li>\n<li><strong>Bring<\/strong> to the boil and simmer until the salt\u00a0has dissolved, then\u00a0add the peeled garlic and boil for a further 2 minutes before removing from the heat.<\/li>\n<li><strong>Combine\u00a0<\/strong>the thyme, ginger and chilli (or your alternatives) and the peeled garlic into the jar, and pour over the hot pickling liquid, leaving about half an inch of space at the top.<\/li>\n<li><strong>Tap<\/strong> the jar to remove any air bubbles in the liquid.<\/li>\n<li><b>Wipe\u00a0<\/b>the rim of the jar dry to ensure a good seal, then once cooled put on the lid and refrigerate overnight.<\/li>\n<li><b>Enjoy<\/b>! (Be sure to return them to the fridge after each time you use some of them.)<\/li>\n<\/ol>\n<h4><strong>Tips when pickling garlic:<br \/>\n<\/strong><\/h4>\n<ul>\n<li>Don&#8217;t leave garlic cloves in olive oil in the fridge &#8211; this can\u00a0seal them off from oxygen, potentially creating a breeding ground for botulism. Don&#8217;t worry, they&#8217;ll be fine in vinegar!<\/li>\n<\/ul>\n<ul>\n<li>If you use table salt, the pickling\u00a0liquid will become\u00a0cloudy during the pickling process (this is due to the anti-caking agents found in table salt). Cloudiness shouldn&#8217;t affect the taste, but might affect the willingness of your friends and family to try your pickled creations! Using\u00a0iodine-free salt\u00a0should help your garlic steer clear of murky waters.<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]As it&#8217;s a staple feature in so many different cuisines, it&#8217;s not an uncommon predicament to find you have a lot of garlic in the kitchen cupboard, sometimes\u00a0more than you know what to do with. Pickling garlic is an often overlooked, super simple solution to ensure\u00a0you make the most of those cloves and cut down &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.gousto.co.uk\/blog\/pickled-garlic\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pickled Garlic Recipe &#8211; with Thyme, Ginger &#038; Chilli&#8221;<\/span><\/a><\/p>\n","protected":false},"author":9,"featured_media":9602,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[520],"tags":[],"class_list":["post-3818","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-snacks-sides-recipes"],"acf":[],"featured_image_src":"https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2016\/04\/Pickled-Garlic1.jpg","author_info":{"display_name":"Will","author_link":"https:\/\/www.gousto.co.uk\/blog\/author\/will"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Pickled Garlic Recipe - with Thyme, Ginger &amp; 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