Cooking Recipe Pickled Garlic (Kratiem Dong)
Recipe Ingredients
Directions
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.