Monday, June 1, 2020

Korean pickled spring garlic

I rarely see green/spring garlic at the market.  Probably because it gets snatched up as soon as it's out. This year was different yay!  Now, to preserve it.  This recipe is from the Joy of Pickling by Linda Ziedrich.  It's easy to make.

Three days on the countertop

This recipe makes about 1 litre- depending on the amount of garlic you have to pickle.  You want enough brine to cover the garlic.

about one cup of spring garlic "scallions"
1 cup    soy sauce
1 cup    rice vinegar
4 tbsp   sugar
1 tsp     pickling salt

Place the garlic into a one litre jar (depends on the amount of garlic)  Stir together the remaining ingredients and pour over the garlic.  Cover the container and let it stand at room temperature for 3 days.

Put the garlic into a jar,  Pour the liquid into a small  saucepan (make sure it's nonreactive)  and bring to a boil.  Reduce the heat and simmer the liquid until it is reduced by half.  Let it cool.

Pour the cooled liquid over the garlic and cap the jar.  Let the jar stand in a cold place for four weeks or more.  Before serving, slice the garlic.

The pickled spring garlic should keep for one year or longer in a cool, dry, dark place.

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