Pickled Garlic


Make the most of Autumn harvests by pickling produce when it is in season. Ensures handy store cupboard ingredients throughout the year. Garlic has so many health benefits as it is packed with anti-oxidants so this is another way for you to up your intake!


10 garlic bulbs*

210ml vinegar*

1 tbsp salt

800ml water

150ml shoyu*

3 tbsp sugar*



  1. Separate the bulbs into cloves and place in an airtight jar.
  2. Cover in brine prepared with 400ml water, 150 ml vinegar and 1 tbsp salt. Cover jar and stand for 1 week at room temperature.
  3. Drain the brine.
  4. Prepare the pickling solution by heating the remaining ingredients for 5 mins and cooling.
  5. When cool, pour over the garlic cloves and leave for 2 weeks before enjoying as a traditional Korean side dish.


*Unpasteurised Organic Cyder Vinegar and Shoyu are available as refills at DTE just bring in a bottle. Sugar, or sugar alternatives, are also available and, of course, the best local or french garlic.

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