Homegrown garlic is beautiful to have on hand and after the bulb is dried will last for many months. However, this year we also decided to pickle some of our garlic to extend the life a bit longer.
This is an easy recipe that can be easily adapted depending on your preferred herbs or flavours – the key is to keep the pickle in the fridge. Once ready the garlic is perfect in pasta, with roasts, on antipasti platters (for the game) – basically everything is better with garlic!
1/4 cup canning salt
2 tablespoons caster sugar
4 cups white vinegar
1 cup water
1kg fresh garlic peeled
Crushed chilli flakes*
*Note: any herbs or spices can be used in place or in addition to chill / dill. Bay leaves, mustard seeds, cumin seeds and rosemary are just some examples of additions.
- Combine canning salt, sugar and vinegar in a large saucepan. Bring to boil; reduce heat and simmer 10 minutes.
- Meanwhile, add spices and herbs to sterilized jars*. Then pack peeled garlic cloves leaving about ½ – 1cm of headspace.
- Using a ladle, divide hot pickling liquid between the 4 jars, leaving 1/2-inch of headspace. Tap the jar gently on the counter to help release additional trapped bubbles, clean jar rims, and close lids.
- Allow to cool to room temperature and then chill in the refrigerator for at least 3 weeks before opening. Can be stored in refrigerator for up to 4 months.
*The jars can be sterilised a number of ways (google will help) – we found heating them in a 120 degree oven for 15 – 20 minutes the easiest.
The beginning of Summer saw our garlic being harvested – Italian Red and Melbourne White varieties that we planted in late March. Pungent and fragrant they deserve to be the star of the dish.
The family loves them in the famous Italian recipe spaghetti algio e olio. This is the simplest of pasta dishes and a perfect late night meal.
The recipe below is for 3-4 people. Garlic is the hero of this dish so don’t be shy!
4-6 cloves of garlic crushed and chopped fine
A handful of chopped flat leaf parsley
Chilli flakes (to taste)
Salt and pepper
Olive oil (good lug)
Cook spaghetti al dente
Put the oil, garlic and chill flakes in a fry pan and heat on medium heat
Once the garlic start so to go golden turn off the heat and throw in chopped parsley
Toss through the cooked spaghetti with a small amount of the pasta water and season with salt and pepper
Serve with parmesan cheese and a crisp white or dry vermouth