Pickled Garlic

[NePaSmoKer]

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)

[squirtthecat]

Interesting..

I've heard that about DIY garlic infused olive oil..     Nothing in there to keep the nasties away.

[Ka Honu]

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.   

[NePaSmoKer]

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.   

Thanks KH i take your wisdom and insight in on this recipe and not get sick or die.

BUT

Look what happened to you.

[Ka Honu]

That's cousin Vinnie.  Too much sun and not enough garlic or alcohol.

[NePaSmoKer]

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

[hal4uk]

Seems like the VINEGAR would keep the gahhhlic SAFE ???

[NePaSmoKer]

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