Pickled Garlic


  • 300g garlic
  • 200ml cider vinegar
  • 50g sugar
  • A pinch of dried chilli flakes or 1 whole dried chilli
  • 1/2 tsp mustard seeds
  • 8 black peppercorns
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1. Peel the garlic cloves. Add them to warm sterilised jars as you go. Add the chilli.
2. Put the vinegar, sugar, peppercorns and mustard seeds in a pan.
3. Bring to the boil and stir to dissolve the sugar. Boil for two minutes.
4. Pour over the garlic, covering completely.
5. Seal with vinegar-proof lids and tuck in after a fortnight. They'll last for up to a year.

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