Pickled Garlic


  • 300 ml (10½ fl oz) white wine vinegar
  • 100 g ( oz) white sugar cane
  • 30 garlic cloves, peeled
  • 3 cloves
  • 3 star anise
  • 6 black peppercorns


Put the vinegar and sugar into a saucepan with 1 litre (35 fl oz) water and bring to a simmer. Add the garlic cloves and spices. Remove from the heat and leave to steep until cool. Bottle the garlic in the pickling liquid.


In an airtight jar in the fridge or a cool place for up to 6 months.