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See below ingredients and instructions of the recipe
10 Heads Fresh Garlic --
Unpeeled
1/2 c White Vinegar
3/4 c Sugar
1 tb Salt
Wash the garlic heads in cool water. Trim the stem end without
cutting into the cloves and set aside. Combine the vinegar, sugar and
salt in a small saucepan and bring to a rolling boil. Stir and boil
for 1 minute. When the sugar and salt are dissolved, reduce the heat
and simmer gently until slightly thickened, about 5minutes. Remove
from the heat and cool to room temperature. Place the garlic in a
jar or crock with a tight fitting lid and pour in the pickling brine
to immerse the garlic completely. Seal tightly and store in a cool,
dark place for 2 to 3 weeks before using. Makes about 1 quart.
Typed by Syd Bigger.
Recipe By :
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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