Laba Garlic (Pickled) | 腊八蒜
3 heads of garlic
1 teaspoon sugar
12 ounce jar
About 1 1/2 cups black vinegar
Peel all garlic and cut off rough ends that connected to the bulb. Place garlic in jar. Sprinkle with sugar and fill with vinegar until garlic is fully submerged. Place in a cool, dark place for at least ten days until garlic looks green in color. Serve the laba garlic with hearty dishes--much like how pickled vegetables go with charcuterie board meats in the U.S.
Did any part of this recipe confuse you? For detailed instructions, click here.