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KOREAN PICKLED GARLIC
BARBECUED TURKEY DRUMSTICKS WITH GARLIC
GARLIC JELLY
GARLIC SOUP
GARLIC TOAST
KOREAN PICKLED GARLIC
Ingredients:
- 1 quart unpeeled garlic cloves
- 1 cup vinegar
- 4 cups soy sauce
- 2/3 cup sugar
Procedure:
- Place garlic in a jar, add vinegar and enough water to cover garlic. The cloves must be fully covered, not floating on top.
- Close jar and let stand for one week; then drain.
- Boil the soy sauce and sugar for 10 minutes; set aside to cool.
- When cool, pour over garlic and seal jar.
The garlic will be ready to eat in 3 weeks. To serve, bite or cut the tips from the cloves, and suck out the meat. If skins are tender, you can eat the whole thing. (The younger the garlic, the more tender the skins.) Garlic preserved like this will keep indefinitely.
BARBECUED TURKEY DRUMSTICKS WITH GARLIC
For a change from barbecue sauce, try barbecuing turkey drumsticks along with whole heads of garlic. When done, squeeze the garlic cloves onto the cooked meat while eating. Yummy.
To prepare the garlic, use 8 fresh heads. Leave the heads intact; don't break them upinto individual cloves. But peel off as much as you can of the outer skin layers of the heads. Place the heads on a double thickness of foil, top with 1/4 cup of butter or olive oil and 4 sprigs of fresh rosemary or oregano (or 2 teaspoons dried). Fold up and seal. Cook over hot coals, turning occasionally, for 40 or 45 minutes. The garlic heads can also be baked in this fashion in the oven at 375 degrees for an hour. When baked, the garlic flavor will be mild and the texture creamy. This also tastes great with lamb.
GARLIC JELLY
Ingredients:
- 1/2 cup fresh garlic, finely chopped
- 2 cups white wine vinegar
- 5 1/2 cups sugar
- 3 cups water
- 1 package (2 oz) powdered pectin
- 1/4 tsp butter or oil
- 2 drops food coloring (optional)
Procedure:
- Combine garlic and vinegar in 2-quart kettle.
- Simmer mixture gently, uncovered, over medium heat for 15 minutes.
- Remove from pan and pour mixture into a 1-quart glass jar.
- Cover and let stand at room temperature for 24 to 26 hours.
- Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard any residue.
- Measure the liquid and add vinegar, if needed, to make 1 cup.
- Measure sugar into a dry bowl. Combine the garlic-vinegar solution and the water in a 5- or 6-quart kettle.
- Add pectin, stirring well.
- Over high heat, bring mixture to a boil, stirring constantly to avoid scorching.
- Add sugar and stir well. Bring mixture to a full rolling boil.
- Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 minutes.
Remove pan from heat and skim off any foam. Add red, yellow, or orange food coloring if desired. Pour jelly in prepared glasses. Seal according to directions on recipe folder in pectin package. Makes approximately 5 cups.
GARLIC SOUP
Sauté lots of minced fresh garlic in 2 tablespoons of butter and add 2 to 3 tablespoons of flour to thicken. Then slowly add the water that potatoes were boiled in. Season with salt and pepper.
GARLIC TOAST
Slice a loaf of either French or Italian bread lengthwise. Brown the cut sides of bread. Rub whole garlic cloves, as many cloves as you desired, across browned sides of bread. Brush with melted butter. Add other spices if you'd like.
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