From: Kate Pugh Subject: Pickled Garlic Date: 2 Jan 1999 14:08:21 GMT ---------------------------- * Pickled Garlic with Dill * ---------------------------- 2 large heads garlic 125ml (4 fl oz, 1/2 cup) white wine vinegar 125ml (4 fl oz, 1/2 cup) water 1 tbsp (3 tsp) sugar 1 tsp salt 1/4 tsp dried dill weed 1. Peel all the garlic, throwing away any bad bits. 2. Dissolve the sugar and salt in the water and vinegar, in a nonmetallic [1] pan. Bring to simmering point, and simmer 20 minutes. 3. Prepare a jar - wash the jar and the lid in hot soapy water and rinse with boiling water (be careful of your hands). Put the jar and lid into a preheated low oven (Gas mark 1/4, or the lowest your oven will go) to dry off, for at least 10 minutes, or until the vinegar mixture is ready. 4. After 20 minutes, add the garlic to the pan and remove from the heat. Remove the jar from the oven and put in the garlic. Sprinkle over the dill, then pour over the hot vinegar mixture. Seal the jar. Cool and store in fridge. Best after 3 weeks. Notes: [1] A metallic pan will take on the taste of the vinegar. This isn't an urban myth - it's happened to me when making a chutney and my vinegar/sugar mixture actually went grey.