Pickled garlic provencale

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
5 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: -1
  • 3-4 Garlic tubers
  • 2-3 stem(s) fresher or
  • 1/2 TEASPOON dried
  • 7-10 Tbsp Thyme and rosemary
  • 3-4 Bay leaves
  • 2 TEASPOONS colourful peppercorns
  • 300 ml Olive oil

Directions

  1. 1

    Briefly blanch the garlic cloves with the skin in boiling water. Remove, cool slightly and press out of the skin. Wash the thyme and rosemary, dab dry and remove the leaves or needles. Wash the laurel, dab dry

  2. 2

    Fill garlic, herbs and peppercorns into glasses. Pour oil over them so that all ingredients are covered. Close the glasses. Leave to stand for at least 2 days. Store in a cool and dark place

Categories & Tags

Miscellaneous