Korean Pickled Garlic

With the garlic harvest in full swing, now is the time to make this delicious pickled garlic. With thanks to Gail Thomas for the recipe. Freshly harvested green garlic is traditionally used in this recipe but heads of cured garlic can also be used. The pickled head can be sliced horizontally for a decorative presentation.

2 heads of plump cloved garlic

125ml rice vinegar

125ml soy sauce

2 Tbsp sugar

1 tsp salt

Place the garlic in a wide mouthed jar. Boil other ingredients and simmer until reduced by half. Pour over garlic, seal and store for 2 months before eating.

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