Garlic Pickle

Name: Garlic Pickle
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes about: 480 g/1lb 1oz
Ingredients: 250 g/9 oz garlic bulbs (about 3 large whole heads); 125 ml/4 fl oz/½ cup white wine vinegar; 350 g/12 oz/scant 1⅔ cups granulated sugar; 2 tbsp lemon juice; 5 tbsp sunflower oil; 4 tsp brown mustard seeds; 4 tsp cumin seeds; 1 tsp cayenne pepper; 2 tsp ground fenugreek; ½ tsp ground turmeric; 1 tsp salt

Preparation info

Makes about:
480 g

Difficulty
Easy
Ready in
50 min

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

Called a pickle but this sweet, punchy preserve has a chutney-like consistency. Serve it with a curry, or add a spoonful to sauces, stir-fries or roasted vegetables. You can also serve it spread thinly on toasted bread on its own or topped with something savoury to serve with drinks.

Ingredients

250 g/9 oz garlic bulbs (about 3 large whole heads)
125

Preserve
Starter
Gluten-free
Vegan

Method

Sterilize enough small, wide-necked jars with non-metallic, vinegar-proof lids, or preserving jars, so that they are ready to use.
Break the garlic bulbs into individual cloves and peel each one. Put in a food processor and roughly chop.
Put the vinegar and sugar in a large, heavy-based saucepan. Slowly bring to the