[petersson]

 
Certainly a recent revelation was eating pickled garlic in an anti-pasti pot.... have any of you tried to pickle it yourself??? love to know any tips......

[Mrs Bee]

That is not something that I have done. The local Turkish shop sells jars of pickled garlic so cheaply it really isn't worth the time and effort of pickling garlic.

And the garlic we have managed to grow to date have been very teeny.

What I have done is to buy the jars of pickled garlic and made oil and herb marinades for the garlic and added some olives as well.

I also remember reading that making your own pickled garlic has a risk of botulism.

Have you any Turkish food stores near you. You can get a really large jar for a couple of quid.

They are also particularly delicious when cold smoked too.

[Trillium]

I had a surplus of garlic this year and tried this recipe: HERE

I made it exactly as listed and it turned out just fab, not too vinegary, not too sweet, and it stayed nicely crisp.
My garlic cloves were fairly large and by the time I finished one, I was smelling quite potent   

I'm definitely making more next year, in half pint jars, to give as Christmas gifts to discerning friends 

[3 allotments]

I would like to make some pickled garlic sometime as i will have plenty during the season but ive heared it can be a bit dodgey if you dont do it right, as you said it was very nice how long will it store for? darren

[Trillium]

In my recipe there's enough honey and vinegar in it to last quite some time, like at least a year on the safe side. If you think you want it to last longer, you can water bath it while the 'syrup' is hot, for about 20 min. It will soften the garlic slightly (cooking) but shouldn't make them mushy.

[tosca100]

I was going to do some recently after OH came home with a kilo of garlic from the market after I asked him to get me some without saying how much! (was only a quid!) But when I broke it down the cloves were huge so froze it unpeeled for roasting and chopped the smaller bits and froze in oil (not enough, it's solid!!!)

But that recipe looks interesting, I will try doing some fresh stuff in summer.