Pickled Garlic Recipe For Sam Woulidge

When my copy of Taste Magazine arrives, it gets opened straight away. First I check to see if a letter I have written to the editor has been published – this has happened a few times and then I turn straight to read Sam Woulidge’s column. Sam is the most amazing person I have yet to meet. She writes about her loves, her food passions and things that make her happy, sad or nostalgic. I wanted to wipe her chin when she wrote about biting into an orange, and I have cried with her as her life has experienced some down turns. I keep her hopes in my thoughts – that she will be a mum one day, and that visits are frequent to her friend in Australia. I wish her every happiness. Her words evoke so many emotions in me that I feel as if Sam and I have been friends for ever. I know someday I will have the pleasure of meeting Sam – as soon as we can get our diaries to coincide. If you have not ‘met’ Sam through the pages of Taste Magazine, do take a look at her blog, confessions of a hungry woman – Sam may not be able to cook, but she can write. In fact, I wish I could tell a story half as well as she can. Sam is my inspiration for making pickled garlic. She wrote about enjoying these gems and so I have made some for her.

Pickled Garlic
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Pickled Garlic

Recipe Category: Preserves
All Rights Reserved: Adapted from Preserve, page 104


  • 1.2 l water
  • 300 mls white wine vinegar
  • 50 g fructose
  • 5 mls salt
  • 6 heads garlic separated into cloves and peeled


  • bring the water, vinegar, fructose and salt to the boil in a pan
  • reduce the heat and simmer for 5 minutes
  • add the garlic to the pan and return to the boil
  • boil for one minute
  • remove the pan from the heat and allow the garlic to cool
  • transfer to sterilized glass jars and top with airtight lids
  • leave to mature in the fridge for 10 days before opening
  • can be stored, unopened for 6 months

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