Three flavors pickled garlic (or elephant garlic) (กระเทียมหรือกระเทียมโทนดองสามรส ; gra thiiam daawng saam roht)

By: Hanuman
🔊 Listen to the Thai name pronunciation
pickled garlic

Pickled garlic brine is a common and popular souring agent deployed as a practical substitute for, or in addition to, lime juice. Unlike citrus fruits, which are seasonal, pickled garlic was a staple in the Siamese kitchen pantry. It has a rounded sour-sweet mature profile with a slight saltiness. The brine, made from a vinegar-sugar base brine, is frequently used for salad dressing; the pickled garlic is employed in a variety of other dishes, including curries, chili relishes, and even stir-fry dishes. It is advisable to always keep a jar of homemade pickled garlic on hand.

pickled garlic

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Three flavors pickled garlic (or elephant garlic) (กระเทียมหรือกระเทียมโทนดองสามรส ; gra thiiam daawng saam roht)

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  • 500 g Young fresh garlic (กระเทียมอ่อน)


  • 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)


  • 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.

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It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
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