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Food Tips Recipes Appetizers Pickles
Food Tips Recipes Appetizers Pickles
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| Servings: | 16 |
| Author Notes: | This book takes the raw and living foods movement to artistic new heights. Pickled garlic and garlic chips are pantry staple used in several recipes in this fabulous book, for instance Dolmas with Dill -- Sour Cream Sauce and Garlic Chips (see recipe links below). |
| Ingredients: |
2 cups apple cider vinegar 1/2 cup white wine vinegar 1 cup filtered water 1 1/2 cups mixed peppercorns 1 1/2 teaspoons Celtic sea salt 1 teaspoon Thai chiles 1 cup garlic cloves, peeled but left whole 2 bay leaves 1 oregano sprig |
| Instructions: |
To make pickled garlic: Combine the cider vinegar, wine vinegar, water, peppercorns, salt and chiles in a bowl until well mixed. Place the garlic cloves in a glass with a tight fitting lid and pour in vinegar mixture; it should immerse garlic cloves completely. Tuck the bay leaves and oregano sprig in among the garlic cloves. Cap tightly and refrigerate for 1 week before using. The garlic will keep in the refrigerator for up to 1 month. To make garlic chips: Remove the pickled cloves from the brine and slice very thinly lengthwise. Arrange the slices on a dehydrator shelf and dehydrate at 105° F for 12-14 hours or until dry. Use immediately or store in an airtight container at room temperature for up to 1 week. |
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