Free Recipe Pickled Garlic (Kratiem Dong)
Recipe Type: T Recipes
Recipe Preparation: boil
Cooking Ingredients for Pickled Garlic (Kratiem Dong) Recipe
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
Pickled Garlic (Kratiem Dong) Preparation
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.
Cooking Temperature:
Recipe Serves: 1
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