Thai Kratiem Dong (Pickled Garlic)


  • two or three bulbs of garlic
  1. Seperate them into cloves and peel. Place in a preserving/pickling jar.
  2. To three quarters of a pint of rice vinegar add 2 teaspoons of sugar and two teaspoons of table salt. Heat and stir until the powder dissolves.
  3. Pour over the garlic when cold. Seal, and keep for at least a week before using.


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