Title: Pickled Garlic (Kratiem Dong)
Categories: Thai Condiment Ceideburg
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), pe

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.

previous

next