Forget bland, boring garlic! This recipe transforms humble cloves into crispy, intensely flavorful sweet and sour pickled garlic that's perfect for adding a zing to everything from salads and sandwiches to stir-fries and pasta dishes. We're talking about unbelievably addictive, shelf-stable pickled garlic that stays crisp and white, avoiding the mushy disappointment of many other recipes. The unique balance of sweet and sour, achieved with a simple yet effective brine, will elevate your culinary creations to a whole new level. Imagine the satisfying crunch in every bite, the delicious tang, and the aromatic garlic flavor that permeates every dish.
This sweet and sour pickled garlic recipe is incredibly easy to make, even for pickling novices. It requires minimal ingredients and equipment, making it a perfect project for a weekend afternoon. Ready to transform ordinary garlic into an extraordinary condiment? Let's dive into the step-by-step instructions to create your own batch of these delectable, crispy pickles.
Tools Needed
- Pot
- Bowl
- Ice water
- Three small jars or one large jar
Ingredients
- Purple garlic: 500g
- Vinegar: 50ml (for blanching), 500ml (for pickling)
- Sugar: 150g (for marinating), 100g (for pickling)
- Salt: ½ teaspoon
Step-by-Step Instructions
Step 1. Prepare the Garlic
- The narrator mentions that purple garlic is harder to peel and suggests tips on buying larger bulbs for faster peeling.)
- Blanch the sliced garlic in boiling water with 50ml of vinegar for a few seconds to reduce pungency and prevent greening. Immediately transfer to ice water.
- Marinate the blanched garlic with 150g of sugar, ensuring the sugar dissolves and coats the garlic. Set aside.
Step 2. Make the Pickling Liquid
- In a pot, bring 500ml rice vinegar, 100g sugar, and ½ teaspoon salt to a boil until sugar dissolves. Remove from heat and let cool completely.
Step 3. Combine and Seal
- Evenly distribute the marinated garlic into three (or one large) jars.
- Pour the cooled pickling liquid over the garlic, ensuring it's fully submerged. Stir gently.
Step 4. Preserve and Enjoy
- Seal the jars and let sit overnight. Refrigerate for longer preservation and crispier results.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Prioritize big garlic bulbs when buying for faster peeling and preparation.
- Don't wash the garlic after peeling; proceed directly to slicing.
- Using purple garlic reduces the pungent smell and prevents greening.
- The marinating step with sugar is crucial for enhancing crispness and flavor.
- Rice vinegar helps prevent spoilage.
- The method prevents the garlic from turning green, even for first-timers.
Nutrition
- N/A
FAQs
1. How long will my sweet and sour pickled garlic last?
Properly stored in the refrigerator, your pickled garlic should last for 2-3 months, or even longer, remaining crisp and flavorful.
2. Can I use other types of vinegar besides white vinegar?
Yes, apple cider vinegar or rice wine vinegar can be substituted, but the flavor profile will change slightly. White vinegar provides the clearest and brightest flavor.
3. Why did my pickled garlic turn mushy?
Mushy garlic is often caused by insufficiently drying the garlic cloves before pickling or using too little vinegar in the brine. Make sure the garlic is completely dry and the brine fully covers the garlic.
So there you have it – a simple yet incredibly rewarding recipe for sweet and sour pickled garlic that's guaranteed to become a staple in your kitchen. Enjoy the satisfying crunch and tangy flavor in all your favorite dishes, from salads to sandwiches and beyond. Now go forth and pickle!