Pickling is one way to tame garlic or shallots Essay

Pickling is one way to tame garlic or shallots



Strong-flavored bulbs like garlic or shallots take on sweet-sour
overtones when pickled–and they make intriguing gifts. Serve the
pickles as a condiment with cold meats and cheeses, in salads, or in the
following recipes.



Garlic or Shallot Pickles



3 cups large garlic cloves or small shallots (about 1 lb.)



1 1/2 cups white distilled vinegar



1/2 cup sugar



1/2 teaspoon salt



Peel garlic cloves or shallots. If they are thicker than 3/4 inch,
cut them in half lengthwise. In a 2-to 3-quart pan, combine the
vinegar, sugar, and salt. Bring to boiling, stirring until sugar
dissolves. Drop garlic or shallots into boiling vinegar mixture and
cook uncovered over high heat, stirring occasionally, for 1 minute. Let
cool.



Store pickles in refrigerator in a tightly covered jar, at least 1
day or up to 2 months. Makes about 1 1/2 pints.



Green Salad with Garlic Pickles and Salami



2 quarts romaine, torn in bite-size pieces



1 large tomato, cored and cut in wedges



1/3 to 1/2 cup garlic or shallot pickles, drained



3 tablespoons wine vinegar


1 1/2 tablespoons sugar



1/8 teaspoon crushed dried hot red chilies



1 tablespoon salad oil



1/4 pound thinly sliced dry salami, cut in 1/4-inch-wide strips



In a large salad bowl, combine romaine, tomato, and garlic; set
aside. Stir together vinegar, sugar, and chilies.



In an 8-to 10-inch frying pan, combine oil and salami; stir over
medium heat until salami is lightly browned. Add vinegar mixture and
stir until hot. Pour over greens and mix. Makes 4 servings.



Chicken and Garlic Stir-fry



2 tablespoons salad oil



1 pound chicken breast, skinned, boned, and cut in 1/4-inch-thick
slices about 3 inches long



4 green onions, cut in 2-inch lengths Sauce mixture (below)



1/3 to 1/2 cup garlic or shallot pickles, drained



Salt



Place a wok or 10- to 12-inch frying pan over high heat. When pan
is hot, add oil, tilting pan to coat bottom. Add chicken and stir-fry
until lightly browned, about 2 minutes. Add green onions and sauce
mixture and stir until it boils and thickens. Stir in garlic. Add salt
to taste. Makes 2 or 3 servings.



Sauce mixture. Stir together 1/2 cup regular-strength chicken
broth, 2 teaspoons cornstarch, and 1 tablespoon each liquid from garlic
pickles and soy sauce.



Photo: Cloves of pickled garlic add sweet-tart accent to green
salad. Store crisp garlic pickles in refrigerator, ready to use, in
tightly covered jar up to 2 months

Leave a Reply

Your email address will not be published. Required fields are marked *