Pickling is one way to tame garlic or shallots Strong-flavored bulbs like garlic or shallots take on sweet-sourovertones when pickled–and they make intriguing gifts. Serve thepickles as a condiment with cold meats and cheeses, in salads, or in thefollowing 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 thevinegar, sugar, and salt. Bring to boiling, stirring until sugardissolves. Drop garlic or shallots into boiling vinegar mixture andcook uncovered over high heat, stirring occasionally, for 1 minute. Letcool. Store pickles in refrigerator in a tightly covered jar, at least 1day 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; setaside. Stir together vinegar, sugar, and chilies. In an 8-to 10-inch frying pan, combine oil and salami; stir overmedium heat until salami is lightly browned. Add vinegar mixture andstir 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-thickslices 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 panis hot, add oil, tilting pan to coat bottom.
Add chicken and stir-fryuntil lightly browned, about 2 minutes. Add green onions and saucemixture and stir until it boils and thickens. Stir in garlic. Add saltto taste. Makes 2 or 3 servings. Sauce mixture. Stir together 1/2 cup regular-strength chickenbroth, 2 teaspoons cornstarch, and 1 tablespoon each liquid from garlicpickles and soy sauce.
Photo: Cloves of pickled garlic add sweet-tart accent to greensalad. Store crisp garlic pickles in refrigerator, ready to use, intightly covered jar up to 2 months