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Title: Pickled Garlic (Kratiem Dong)
Categories: Thai, Condiment, Ceideburg 2
Yield: 1 batch
1 c White vinegar
4 c Water
1/4 c Granulated sugar
1 tb Salt
6 Garlic pods (approximately
-120 cloves depending on
-size), peeled
Here's something that might appeal those of you engaged in the Garlic
Thread. It's not for everyone, but if you're a true garlic fan, these
munchies might be right up your alley. Thai garlic comes in pods
that are about the same size as Western garlic but the cloves are
about 1/3 to 1/2 the size of ours and there are correspondingly more
in a head. The plus is that they don't have to be skinned before use.
The emphasis here is on the sour rather than the sweet. Quite a
taste sensation. In a medium saucepan, bring the vinegar, water,
sugar and salt to a boil. Reduce heat and simmer for 5 minutes. Drop
in the garlic. Return to boil for 1 minute, then remove from heat.
Cool, and fill sterilized, screw-top jars. Store in the refrigerator
for at least 1 week before eating. Continue to refrigerate, tightly
covered, between serving.
From "The Original Thai Cookbook" by Jennifer Brennan GD/Perigee,
published by Putnam. 1981.
Posted by Stephen Ceideburg April 11 1990.
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