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Pickling is one way to tame garlic or shallots.

Pickling is one way to tame garlic or shallots

Strong-flavored bulbs like garlic or shallots take on sweet-sour overtones when pickled--and they make intriguing gifts. Serve the pickles as a condiment with cold meats and cheeses, in salads, or in the following recipes.

Garlic or Shallot Pickles

3 cups large garlic cloves or small shallots (about 1 lb.)

1 1/2 cups white distilled vinegar

1/2 cup sugar

1/2 teaspoon salt

Peel garlic cloves or shallots. If they are thicker than 3/4 inch, cut them in half lengthwise. In a 2-to 3-quart pan, combine the vinegar, sugar, and salt. Bring to boiling, stirring until sugar dissolves. Drop garlic or shallots into boiling vinegar mixture and cook uncovered over high heat, stirring occasionally, for 1 minute. Let cool.

Store pickles in refrigerator in a tightly covered jar, at least 1 day or up to 2 months. Makes about 1 1/2 pints.

Green Salad with Garlic Pickles and Salami

2 quarts romaine, torn in bite-size pieces

1 large tomato, cored and cut in wedges

1/3 to 1/2 cup garlic or shallot pickles, drained

3 tablespoons wine vinegar

1 1/2 tablespoons sugar

1/8 teaspoon crushed dried hot red chilies

1 tablespoon salad oil

1/4 pound thinly sliced dry salami, cut in 1/4-inch-wide strips

In a large salad bowl, combine romaine, tomato, and garlic; set aside. Stir together vinegar, sugar, and chilies.

In an 8-to 10-inch frying pan, combine oil and salami; stir over medium heat until salami is lightly browned. Add vinegar mixture and stir until hot. Pour over greens and mix. Makes 4 servings.

Chicken and Garlic Stir-fry

2 tablespoons salad oil

1 pound chicken breast, skinned, boned, and cut in 1/4-inch-thick slices about 3 inches long

4 green onions, cut in 2-inch lengths Sauce mixture (below)

1/3 to 1/2 cup garlic or shallot pickles, drained

Salt

Place a wok or 10- to 12-inch frying pan over high heat. When pan is hot, add oil, tilting pan to coat bottom. Add chicken and stir-fry until lightly browned, about 2 minutes. Add green onions and sauce mixture and stir until it boils and thickens. Stir in garlic. Add salt to taste. Makes 2 or 3 servings.

Sauce mixture. Stir together 1/2 cup regular-strength chicken broth, 2 teaspoons cornstarch, and 1 tablespoon each liquid from garlic pickles and soy sauce.

Photo: Cloves of pickled garlic add sweet-tart accent to green salad. Store crisp garlic pickles in refrigerator, ready to use, in tightly covered jar up to 2 months
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Dec 1, 1984
Words:428
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