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Scorthostoumbi (Pickled Garlic and Garlic Vinegar)


6 good head of garlic, about 200 g (7 oz), peeled
4 sprigs fresh thyme
I teaspoon peppercorns
2 strips lemon zest, about S cm (2 in) long
1/4 teaspoon citric acid
700 ml ( 1 Pint 4 fl oz) good wine vinegar
I small, hot fresh chilli, whole

Makes I Litre (2 Pint) Jar

Pickled garlic is a wonderful snack, hors d'oeuvre or garnish. Try it in a martini instead of the classic olive. The vinegar from this pickle, too, is divine in a salad, or used as a condiment. There isn't a longshoreman in any port in Greece who doesn't anoint his fasolatha, bean soup, or pastas, tripe soup, with scorthostoumbi in the dark and weary early morning hours. Sterilise a 1 litre (2 pt) glass jar with boiling water. Layer the garlic cloves in it with the thyme, peppercorns and strips of lemon zest. Dissolve the citric acid in the vinegar and pour it over the layered garlic. Add the chilli to the top, cover and store in a dark cupboard, or the refrigerator, for two weeks before opening.

Servings: 4




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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