Chinese Pickled Garlic 醃蒜頭
We made Chinese Pickled Garlic 醃蒜頭 and I was really, really pleased to find that this sweet vinegary pickled garlic is not only immensely more yummilicious than raw garlic, but also packed with great health benefits and you also end up with the most amazingly garlicky flavored vinegar syrup in the world!
- Prep time
- 5 min
- Cook time
- 31 min
- Yield
- 20 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 3-4 heads garlic
- 2 tsp salt
- 1 cup rice vinegar
- 1 cup raw sugar
Instructions
- 1
Peel off outer layers of garlic skins until only the skin on the separate garlic cloves are left.
- 2
Rinse the cloves well under running water. Soak in cool distilled water for a day, changing the water a few times.
- 3
Remove cloves from water, drip dry, spread out on non reactive dish, sprinkle with salt. Let sit in a cool spot for 3 days, turning over a couple of times a day.
- 4
Drain well and place into a clean dry air-tight glass jar.
- 5
Mix the vinegar and sugar well in a bowl until sugar is melted.
- 6
Pour into the jar until the garlic cloves are covered. Use a small porcelain dish to weigh the cloves down so that all the cloves are immersed in liquid.
- 7
Close the air tight lid and keep the jar in a dark corner for 1 month and a half. Remove skins before eating.