I really want to can pickled garlic when i have some time. I read online that you really have to be careful with this cuz you can get botulism if not canned right.
Gotta eat these few up (want the jar)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00494.jpg)
Interesting..
I've heard that about DIY garlic infused olive oil.. Nothing in there to keep the nasties away.
I make it occasionally and haven't died yet. The recipe I use is pretty much this one although I usually break it into individual cloves...
Korean Pickled Garlic (Manul Changatchi)
Ingredients
1 pound whole spring garlic
2 cups distilled white vinegar
2 cups soy sauce
3 tablespoons sugar
3 tablespoons soju or dry vermouth
Directions:
Without separating the cloves, discard the garlic's tough outer skin, leaving a few tender inner layers. Wash and pat dry well. In a 3 quart size jar, with a tight lid, pack in the garlic bulbs. Add the vinegar, leaving at least 1 inches headspace. All the garlic must be immersed in vinegar. Close the jar tightly and let mature at room temperature for about 15 days. Then, pour out the vinegar. In a bowl combine the soy sauce, sugar and the soju. Pour the mixture into the jar with the garlic, leaving at least 1 inches headspace. All the garlic must be immersed. Close the jar tightly and let mature for 10 more days. Transfer to a refrigerator. The pickled will stay fresh indefinitely. To serve, cut the whole garlic crosswise into thin slices, revealing its flowery pattern. Serve as a side-dish, relish or as a garnish.
Notes:
Can't comment on using vermouth since we have access to soju.
Original is here (http://www.hmart.com/lifestyle/lifestyle_shin_11.asp?loc=shin).
Quote from: Ka Honu on September 27, 2011, 01:33:25 PM
I make it occasionally and haven't died yet. The recipe I use is pretty much this one although I usually break it into individual cloves...
Korean Pickled Garlic (Manul Changatchi)
Ingredients
1 pound whole spring garlic
2 cups distilled white vinegar
2 cups soy sauce
3 tablespoons sugar
3 tablespoons soju or dry vermouth
Directions:
Without separating the cloves, discard the garlic's tough outer skin, leaving a few tender inner layers. Wash and pat dry well. In a 3 quart size jar, with a tight lid, pack in the garlic bulbs. Add the vinegar, leaving at least 1 inches headspace. All the garlic must be immersed in vinegar. Close the jar tightly and let mature at room temperature for about 15 days. Then, pour out the vinegar. In a bowl combine the soy sauce, sugar and the soju. Pour the mixture into the jar with the garlic, leaving at least 1 inches headspace. All the garlic must be immersed. Close the jar tightly and let mature for 10 more days. Transfer to a refrigerator. The pickled will stay fresh indefinitely. To serve, cut the whole garlic crosswise into thin slices, revealing its flowery pattern. Serve as a side-dish, relish or as a garnish.
Notes:
Can't comment on using vermouth since we have access to soju.
Original is here (http://www.hmart.com/lifestyle/lifestyle_shin_11.asp?loc=shin).
Thanks KH i take your wisdom and insight in on this recipe and not get sick or die.
BUT
Look what happened to you.
(http://i868.photobucket.com/albums/ab242/nepas1/new/turtl.jpg)
That's cousin Vinnie. Too much sun and not enough garlic or alcohol.
Quote from: Ka Honu on September 27, 2011, 05:05:25 PM
That's cousin Vinnie. Too much sun and not enough garlic or alcohol.
Ahhh ok
My apologies to cousin Vinnie. Git him some gahhhlic and alchyhol :o
Seems like the VINEGAR would keep the gahhhlic SAFE ???
Quote from: hal4uk on September 27, 2011, 06:34:49 PM
Seems like the VINEGAR would keep the gahhhlic SAFE ???
Ya know i not ascared to smoke or can anything but the gahhhlic scares me haf a deff