Pickled garlic

Pickled garlic is so versatile it is worth the time peeling all the cloves. Use it for cheeseboards, charcuterie platters, in sandwiches and salads and with grilled meats and seafood.

Ingredients

2 cups	Garlic cloves, peeled (Main)
2 Tbsp	Salt
1 ½ cups	White vinegar
¼ cup	Sugar
2 tsp	Black peppercorns
1 tsp	Cloves, whole
1 tsp	Cumin seeds

Directions

1. Place the garlic in a glass bowl and sprinkle with salt. Add enough cold water to cover. Stand in a cool place overnight. Drain, wash and pat dry.
2. In a large saucepan combine the vinegar, sugar, peppercorns, cloves and cumin seeds. Bring to the boil over high heat. Add the garlic cloves and simmer, uncovered, for 2 minutes. Pour into hot sterilised jars.
3. Cover and cool for at least 24 hours before using.
4. Serve with grills, in salads and dressings, on pizzas or as a nibble.