Pickled Garlic - Grayiem Dong
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Thailand
Known as a Thai recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- Cool water
- 1 tb Salt
- 10 Heads Fresh Garlic, Unpeeled
- 3/4 c Sugar
- 1/2 c White Vinegar
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Wash the garlic heads in cool water. Trim the stem end without cutting into the cloves and set aside. Combine the vinegar, sugar and salt in a small saucepan and bring to a rolling boil. Stir and boil for 1 minute. When the sugar and salt are dissolved, reduce the heat and simmer gently until slightly thickened, about 5minutes. Remove from the heat and cool to room temperature. Place the garlic in a jar or crock with a tight fitting lid and pour in the pickling brine to immerse the garlic completely. Seal tightly and store in a cool, dark place for 2 to 3 weeks before using. Makes about 1 quart.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon