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Pickled Garlic    Veg    CD   ACC

 

Vegetarian  Vegetable  Cold  Accompaniment  Pickles Preserve  Preserves  Preserving

 

Ingredients

225g/8oz Garlic Cloves, peeled

1 Large Red Capsicum (Sweet Pepper), deseeded and chopped

480ml/16fl.oz. White Vinegar

125g/5oz Granulated Sugar

teasp Mustard Powder

teasp Celery Seeds

 

Instructions

 

1. Prepare the jars (see notes below).

 

2. Cut any large garlic cloves in half then place in a bowl together with the capsicum. Set aside.

 

3. Wrap the mustard powder and celery seeds in some muslin and tie into a little bag. Place in a large saucepan together with the vinegar and sugar.

 

4. Bring to the boil over a high heat and continue to boil for 5 minutes.

 

5. Remove from the heat and discard the spice bag.

 

6. Whilst still hot, spoon the garlic and peppers to warm jars using a slotted spoon then cover with remaining cooking liquid (see notes below).

 

7. Cover, seal and label whilst still hot (see notes below)

 

 

Notes:    see also General preparations

 

Jars - Use jars which are free from cracks, chips or flaws the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm.

 

Filling the jars  Fill with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving liquid (vinegar,  alcohol etc., to within 1cm/ inch of the top, making sure the vegetables are completely covered with the liquid. Whilst still hot, cover with a waxed disc (wax side down), Immediately  place a cellophane disc over the top then cover with a screw top lid.

 

Storage Store in a cool dark place for 2-3 months before consuming.

 

 

 

 

   

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Key techniques required to make this recipe

 

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

 

Chop to To cut into pieces of approximately the same size

 

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

 

Tips, Options and Substitutions

 See above

Main equipment required to make this recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon
 

Related Recipes and Information

More Jams, Pickles, Preserve Recipess

Other Accompaniment Recipes 

Side Salads

Vegetable Side Dish  Recipes  

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