Pickled Garlic
Ingredients
- 1.2 l water
- 300 mls white wine vinegar
- 50 g fructose
- 5 mls salt
- 6 heads garlic separated into cloves and peeled
Method
- 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