How to Pickle Garlic - Pickled Garlic Recipe - Sarson's

Make this using Sarson’s Malt Vinegar.

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Ingredients

300g Garlic bulbs
300ml Sarsons Malt vinegar
1tsp fennel seeds
12 pink peppercorns
3 bay leaves
50g granulated sugar
pinch of saffron

Method

Put the garlic in a large bowl and tip over a kettle of boiling water. Leave for 20 seconds then pour into a colander, return to the bowl and pour over lots of very cold water. The skins should now peel off very easily.
Put the vinegar, sugar and saffron into a saucepan, bring to the boil and simmer for a minute or two.
Put the peeled garlic into a 500ml sterilised Kilner® Jar adding the fennel, peppercorns and bay as you go. Carefully tip the hot vinegar into a jug then pour over the garlic completely covering the bulbs.
Seal and leave to stand for a week.

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