Print
Email
Add a photoServings: 2
Ingredients
Directions
- 1. Select young garlic heads with no sprouts. Remove roots and stems, wash, and peel off the outside skin. Place in bowl or possibly jar and pour in the vinegar. Allow to stand for 4 or possibly 5 days,, turning the heads occasionally.
- 2. When the garlic has lost its harsh taste, drain off the vinegar.
- 3. Boil the soy sauce with the sugar for a few min, and let cold. Pour the cooled soy sauce over the garlic, seal the jar and let it sit for at least 2 months.
- 4. To serve, slice across the heads. Notes:
- 1. Pickled garlic can be made only in early spring when soft, young heads are available.
- 2. It is very important to let the boiled soy sauce cold before combining with the garlic. Cooling prevents the garlic from going bad.
- 3. Garlic prepared this way loses all of its characteristic strong odor.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 561g | |
| Recipe makes 2 servings | |
| Calories 444 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14386mg | 599% |
| Potassium 730mg | 21% |
| Total Carbs 88.29g | 24% |
| Dietary Fiber 2.0g | 7% |
| Sugars 71.9g | 48% |
| Protein 16.01g | 26% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
