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.
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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