Pickled Garlic

Preparation time: 5 minutes

Cooking time: 10 minutes

Ingredients

300g garlic cloves

300ml malt vinegar

1 teaspoon fennel seeds

12 pink peppercorns

3 bay leaves

50g granulated sugar

pinch of saffron

Method

1. Put the garlic in a large bowl and tip over a kettle of boiling water. Leave for 20 seconds then pour into a colander, return to the bowl and pour over lots of very cold water. The garlic skins should now peel off easily.
2. Put the vinegar, sugar and saffron into a saucepan, bring to the boil and simmer for a minute or two.
3. Put the peeled garlic into a 500ml sterilised jar adding the fennel, peppercorns and bay as you go. Carefully tip the hot vinegar into a jug then pour over the garlic completely covering the garlic.
4. Seal and leave to stand for a week.