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Three flavors pickled garlic (or elephant garlic) (กระเทียมหรือกระเทียมโทนดองสามรส ; gra thiiam daawng saam roht)
By Hanuman © Thaifoodmaster.com
Servings:
1
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Ingredients
1x
2x
3x
500
g
Young fresh garlic (กระเทียมอ่อน)
or
500
g
elephant garlic (กระเทียมโทน)
peeled
For the brine:
1
cup
5% white vinegar (น้ําส้มสายชู)
1 1/4
cups
granulated sugar (น้ำตาลทราย)
1
tablespoon
sea salt (เกลือทะเล)
Optional additions:
1
stick
cinnamon stick (อบเชย) (S8)
1
piece
Ginseng root Ginseng root (รากโสม)
1
tablespoon
goji berries (เก๋ากี้)
Instructions
Peel the young garlic, removing the outer layers and leaving the heads intact. If using elephant garlic, peel it completely.
Wash glass pickling jars: put the jars in a steamer, and steam-sterilize for 15 minutes on high heat.
Fill each jar with garlic (about 75% capacity).
Mix the brine ingredients and bring it to a boil. Let cool to a lukewarm temperature before pouring it into the jars on top of the garlic.
Store for at least 30 days before using.
Notes
Substitute honey for a 1/4 cup of sugar