Pickled garlic in molasses soy sauce from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • soy sauce
  • garlic
  • molasses
  • distilled vinegar
  • rice vinegar
  • jalapeño chiles
  • EYB Comments

    Chill at least 6 days.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill at least 6 days.

  • Barb_N on September 16, 2014

    I made a batch of this several weeks ago. After steeping the cloves in vinegar for 5 days they started to take on a bluish cast (I've had that happen with regular pickled garlic). No worries, that can't be seen after adding to the molasses/soy/jalapeño 'brine'. I used 4 full heads of garlic and I had twice as much brine as I needed- saved some another batch. We ate some last night to accompany a mild Thai-style poached chicken (along with carrot pickles and plum sauce). These cloves are very pungent- I expected them to have softened but they stayed crunchy. I might try cooking some garlic and then brining it for a softer texture but the taste is WOW

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