Ginger Pickled Garlic
Ready In: 18 mins
Yields: 5 jars
Ingredients
- 100 g ginger, peeled and sliced
- 15 heads garlic
- 1⁄4 liter white vinegar
- 1⁄2 liter water
- 1⁄8 liter olive oil
- 2 teaspoons cloves
- 2 teaspoons mustard seeds
- 2 teaspoons sugar
Directions
- Peel the garlic and cut the larger cloves, so all the pieces are similar size.
- Combine all the ingredients in a pot, and bring them to boiling; cook for just 3 minutes.
- Scald the jars with boiling water.
- Put the garlic with ginger to the jars, and place them thickly.
- Pour some marinade into the jars, so it covers all the garlic.
- Close the jars tightly, and put them upside down for half an hour.
- Store at least two months before opening.
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