Pickled garlic is good for the gut and also has immune-boosting properties. It has a milder flavour than fresh garlic
| Created by | Spinneys |
| Prep time | 20 minutes |
| Pickling Time | 2 days |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 214 |
| Fat | 5.8g |
| Saturates | 4.1g |
| Protein | 8.2g |
| Carbs | 36.6g |
| Sugars | 14.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the pickled garlic, begin by peeling the garlic. Then place the cloves in a sterilised jar along with the water. Combine the vinegar, sugar, whole spices and salt in a saucepan over a medium heat. Heat until the sugar dissolves, stirring occasionally. Do not bring it to a boil. Pour the hot vinegar mixture over the garlic. Seal the jar and let it cool to room temperature. Refrigerate for at least 2 days before using.
To make the herbed yoghurt dressing, chop the fresh herbs and place it in a bowl. Add the remaining ingredients and mix until well combined.
To make the salad, wash the salad leaves and place them in a large bowl. Using a vegetable peeler, make ribbons from the cucumber. Thinly slice the radishes. Place the cucumber ribbons and sliced radish in the bowl with the salad leaves and toss together with 6-8 pickled garlic cloves.
Drizzle the herbed yoghurt dressing over the salad and toss gently to coat.
