Sweet pickled garlic cloves (Táng suàn / 糖蒜) from Madame Huang's Kitchen by Carolyn Phillips

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

  • Rinshin on July 31, 2017

    Carolyn recommends at least 3 months pickling and although mine are only 2 weeks old, the vinegar is already out of this world. I can't wait to see how this evolves. I want to be able to use the vinegar for dumplings and cold vegetable dishes. I would also think these garlic when ready will be great in sauces and stirfries. This is somewhat similar to Japanese pickled rakkyo onion bulbs which I also enjoy making in summer months when the bulbs are in season. Like this recipe, rakkyo are also soaked in salt water for a day and pickled. Many variations with them but unlike this recipe, bulbs are skinless.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.