For Christmas, my dearest hubby gave me Smoke and Pickles – the cookbook by Edward Lee, a Louisville chef, whose recipes have a lovely twist of Southern and Asian flavors. This pickled garlic is lovely.
I finely mince it and then add it back into the molasses soy sauce to use as a dipping sauce for potstickers. It would also be a great garnish for Bloody Marys or as a nibble to go with other pickled items and your cocktail.
- 2 heads of garlic, each clove peeled and rinsed with water
- Distilled white vinegar
- 1 cup soy sauce
- 1 cup water
- 2/3 cups rice vinegar
- 1/4 cup white sugar
- 1/4 cup molasses
- Crushed red pepper flakes, to taste
Place the garlic cloves in a jar and cover with the white vinegar. Cover and refrigerate for 5 days. Drain the garlic and rinse with cold water. Place the garlic back in the jar. In a saucepan, combine the soy sauce, water, rice vinegar, sugar, molasses, and red pepper flakes. Bring to a boil, then turn off and allow the flavors to mingle for 15 minutes. Pour the liquid over the garlic cloves, cover, and refrigerate for a week. Enjoy for weeks!