Posted by Karen on November 03, 2000 at 17:09:23:
In Reply to: garlic posted by Mary Peters on November 03, 2000 at 11:33:47:
Beware! Health Warning!!! The Feb 1995 issue of BBC Good Food Magazine has a warning..
"Recent research in the US has discovered that home-preserved garlic in oil causes botulism. The
danger is that the anaerobic bacteria which cause botulism can flourish in the olive oil. But the risk is
reduced if you store the garlic (or any other food stored in oil) in the fridge and use it up very
quickly. However, as this defeats the object of preserving, it's not worthwhile preserving your own
garlic. Buy commercially preserved products instead or use fresh garlic - after all, it is plentiful all
year round."
Pickled Garlic
2 large heads garlic
1/2 cup white wine vinegar
1/2 cup water
1 tbsp sugar
1 tsp salt
1/4 tsp dried dill weed
Peel all the garlic, throwing away any bad bits.
Dissolve the sugar and salt in the water and vinegar, in a nonmetallic pan. Bring to simmering
point, and simmer 20 minutes.
Prepare a jar - wash the jar and the lid in hot soapy water and rinse with boiling water (be careful
of your hands). Put the jar and lid into a preheated low oven (Gas Mark 1/4, or the lowest your
oven will go) to dry off, for at least 10 minutes, or until the vinegar mixture is ready.
After 20 minutes, add the garlic to the pan and remove from the heat. Remove the jar from the
oven and put in the garlic. Sprinkle over the dill, then pour over the hot vinegar mixture. Seal the jar.
Cool and store in fridge. Best after 3 weeks.
Note: Using a metal pan will affect the taste of the vinegar. This isn't an urban myth - it's happened
to me when making a chutney and my vinegar/sugar mixture actually went grey.