French-style pickled garlic

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By Food24 November 03 2009
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Ingredients (10)

125.00 ml vinegar — white wine
125.00 ml white wine
1.00 dried red chillies
1.00 fresh thyme
1.00 fresh rosemary — sprigs
1.00 bay leaf
10.00 ml black peppercorns — whole
10.00 ml sugar
2.00 ml salt
250.00 ml garlic — cloves, peeled
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Method:

Place all the ingredients, except the garlic, in a stainless-steel saucepan and bring to the boil. Reduce the heat and simmer slowly for about 5 minutes. Add the garlic, bring to the boil and remove from the heat. Cover and leave for 24 hours.
Bring to the boil once more and turn into sterilised jars. Cool slightly, cover with sterilised lids and store in the fridge for 5 days. The garlic can be kept for up to a year.
Makes about 250 ml pickle.



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