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Mzhave
Niori
(Pickled Garlic)
Makes One Pint
2 large heads of garlic, unpeeled
3 tablespoon of salt
1/2 cup of unsweetened pomegranate juice
2/3 cup of white wine vinegar
Black peppercorns
Red pepper flakes
Place the garlic heads in a jar and
sprinkle the salt. In a small saucepan, bring the pomegranate juice
and vinegar to a boil. Pour over the garlic. Add both peppercorns and
pepper flakes to the jar. Make sure that the garlic is complete
immersed in the liquid. If not, use a rolled aluminum foil ball to
depress the garlic further down in the jar. Seal the jar. Store at
cool room temperature for at least 3 weeks before eating them. The
longer they remain in storage the better they taste.
To serve, with a sharp knife cut all
the way around the outer skin of the garlic about ? inch up from the
base of the bulb. The outer skin should slide off easily from the top,
revealing the tightly packed cloves in a perfect head.
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