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Name: Pickled Garlic (Kratiem Dong)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1
Cuisine: Thai
Ingredients: 4 c Water; 1/4 c Granulated sugar; 6 Garlic pods (approximately; 1 c White vinegar; 1 tb Salt

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INGREDIENTS

4 c Water
1/4 c Granulated sugar
6 Garlic pods (approximately
1 c White vinegar
1 tb Salt

Batch

INSTRUCTIONS

Heres something that might appeal those of you engaged in the Garlic Thread. Its not for everyone, but if youre a true garlic fan, these munchies might be right up your alley. Thai garlic comes in pods that are about the same size as Western garlic but the cloves are about 1/3 to 1/2 the size of ours and there are correspondingly more in a head. The plus is that they dont have to be skinned before use. The emphasis here is on the sour rather than the sweet. Quite a taste sensation. In a medium saucepan, bring the vinegar, water, sugar and salt to a boil. Reduce heat and simmer for 5 minutes. Drop in the garlic. Return to boil for 1 minute, then remove from heat. Cool, and fill sterilized, screw-top jars. Store in the refrigerator for at least 1 week before eating. Continue to refrigerate, tightly covered, between serving. From "The Original Thai Cookbook" by Jennifer Brennan GD/Perigee, published by Putnam. 1981. Posted by Stephen Ceideburg April 11 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

NOTES

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Pickled Garlic (Kratiem Dong)

4 c Water
1/4 c Granulated sugar
6 Garlic pods (approximately
1 c White vinegar
1 tb Salt

Heres something that might appeal those of you engaged in the Garlic  Thread.  Its not for everyone, but if youre a true garlic fan, these  munchies might be right up your alley.  Thai garlic comes in pods  that are about the same size as Western garlic but the cloves are  about 1/3 to 1/2 the size of ours and there are correspondingly more  in a head. The plus is that they dont have to be skinned before use.  The emphasis here is on the sour rather than the sweet.  Quite a  taste sensation. In a medium saucepan, bring the vinegar, water,  sugar and salt to a boil. Reduce heat and simmer for 5 minutes.  Drop  in the garlic.  Return to boil for 1 minute, then remove from heat.  Cool, and fill sterilized, screw-top jars. Store in the refrigerator  for at least 1 week before eating. Continue to refrigerate, tightly  covered, between serving.    From "The Original Thai Cookbook" by Jennifer Brennan GD/Perigee,  published by Putnam.  1981.    Posted by Stephen Ceideburg April 11 1990.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition

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Serving Size: 1 Batch (768g)
Recipe Makes: 1 Batch

Calories: 234
Calories from Fat: 5 (2%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 26.9mg		1 %
Potassium 236.9mg		6 %
Total Carbohydrate 49.3g		14 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 44.5g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 234

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