Crunchy Pickled Garlic Recipe

By | Published | Garlic, Middle Eastern | No Comment

Crunchy Pickled Garlic

Garlic Cloves – 500 gms, peeled
White Vinegar – 125 ml
Water – 125 ml
Sugar – 2 tblsp
Salt – 2 tsp
Coriander Seeds – 1/2 tblsp
Black Peppercorns – 5 to 6
Cloves – 3
Red Chilli Flakes – 1 tsp
Turmeric Powder – 1 tsp
Fennel Seeds – 1/8 tsp
Basil Leaves – 1/8 tsp, dried
Thyme – a pinch, dried

1. Heat a pan of water over medium flame.
2. Add all the ingredients and bring to a boil.
3. Cover the pan with a lid.
4. Simmer over low flame for 10 minutes.
5. Transfer and pour into a clean, sterilized jar.
6. Cover with a lid and keep aside for 3 days.
7. Store in the fridge when not in use.

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