Best Ma Nl Jang Ah Jji Pickled Garlic In Soy Sauce Recipes

Persian Sugar-Pickled Garlic image

Provided by Chef Shadows

Time 35m

Yield 10 serving(s)

Number Of Ingredients 7

4 heads garlic
2 small dried hot peppers (I use Thai peppers)
1 cup sugar
2 cups red wine vinegar
2 cups water
8 whole cloves (the spice)
2 tablespoons black peppercorns

Steps:

Separate garlic cloves, but do not peel.
Place all ingredients in a large heavy-bottom saucepan.
Bring to a boil; cook for 10 minutes, stirring from time to time.
Reduce heat to medium and cook 5 minutes.
Cool to room temperature.
Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid.
Tightly seal.
Refrigerate at least 1 month before serving.
The garlic improves with age for as long as 15 years.

Nutrition Facts : Calories 126.9, Fat 0.2, SaturatedFat 0.1, Sodium 10, Carbohydrate 29.2, Fiber 1, Sugar 20.2, Protein 1.7

Simple Pickled Garlic image

Provided by Roosie

Time 15m

Yield 3 cups

Number Of Ingredients 4

3 cups fresh cloves garlic
1 1/2 cups white distilled vinegar
1/2 cup granulated sugar
1/2 teaspoon salt

Steps:

Peel cloves; if large, cut in half lengthwise.
In a non-reactive saucepan, combine vinegar, sugar and salt.
Bring to boiling and stir until sugar dissolves.
Drop garlic into mixture and cook, uncovered, over high heat 1 minute, stirring occasionally.
Remove from heat; let cool.
Store in tightly covered jar in refrigerator for 3 months or longer.
To make a crisper, slightly spicier garlic pickle, add 1/16 to 1/8 teaspoon alum and 1/2 teaspoon crushed red peppercorns.