A tangy counterpoint to Kazakhstan's meat-heavy tables, this pickle marinates wild garlic (jusay) in a hot vinegar brine for a quick cure. It can be tasted within hours, though the flavour deepens over the following two to three days.
Trim and rinse the wild garlic thoroughly in cold water, cutting off the root ends. Pack the cleaned garlic tightly into a sterilised jar.
Combine the water, vinegar, salt and sugar in a pot and bring to the boil. Add the peppercorns and bay leaf, simmer for another 2-3 minutes, then remove from the heat.
Strain the hot brine over the garlic in the jar, making sure it is fully submerged. Seal the jar tightly right away.
Let the jar cool to room temperature, then move it to the fridge. You can taste it after a few hours, but it reaches its best texture after 2-3 days.
Make sure the brine is still hot when you seal the jar; lukewarm brine leaves the garlic soft. The pickle reaches its best texture after resting 2-3 days in the fridge and should be eaten within a month.
If you cannot find jusay, fresh garlic shoots or thick spring onion stalks work as a stand-in; the flavour turns sharper but the texture stays similar.
Admin DadaGastro · verified in test kitchenBahçeden topladığımız yabani sarımsakla denedim, kavanozu iki hafta beklettim ve tadı beklediğimden çok daha keskin çıktı. Salamurayı kaynar kaynar döktüğüm için sarımsaklar da diri kaldı, beşbarmakla harika gitti.
Kavanozu üç gün buzdolabında bekletince sarımsaklar tam kıvamında ekşidi, kışlık sofralara güzel gidiyor.
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