A tried and true recipe with a modern twist - pickled white garlic elevated with the use of Black Honey.
Pickled garlic gives you great choices when it comes to cheeseboards, sandwiches, salads, or chopped up in sauteed veges or used in relishes for grilled meats. Super handy to have in the fridge, and a great way to preserve your freshly grown garlic.
Recipe credit: Mat McKeown
Mat McKeown
10 minutes
30 minutes
Pickled garlic is great to have as a side dish or as a condiment for sandwiches or cheese boards. Consider adding them to soups or sauteed veges for extra acidity. Delicious and a great homemade gift as well!
250 gm garlic cloves, peeled
1 cup of white or cider vinegar
2 tbsp Black Honey
¼ tsp celery seeds
¼ tsp mustard seeds
Put clean jars into the oven at 100C to sterilise them.
Dissolve the Black Honey in vinegar in a large pot.
Bring to the boil (remove any scum)
Add the seeds and boil for 5 mins.
Add the garlic cloves and boil for 5 mins. Boiling for the full 5 mins will give softer cloves, boil slightly less if you want a firmer crunch.
Put into warm, sterile jars. The liquid must cover the cloves.
Put the lids on and leave for 6 weeks — then enjoy!
