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.
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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)
- 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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