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Sirke wala lasoon is an easy to make pickled garlic recipe that uses only a few ingredients – garlic, chillis, vinegar, sugar, salt, and water. Call it pickled garlic cloves or laba garlic, it is delicious!
Garlic is a really versatile food item. And one we use in cooking quite often, from adding it to a chicken tope, to a paya khudi, to simply adding it to a buttery mushroom recipe. So when dad asked me to make a garlic pickle that was similar to the onion sirka that he loves, I dived in!
Garlic Chives (buchu)
After a bit of experimentation, we created the perfect lasoon sirka recipe. Little did we know that it already existed in another country, China! Over there the garlic is a tad brighter, and it’s called jade garlic, green garlic, or laba garlic over there!
They usually let it rest for 20 days to turn really dark green, but we prefer to keep it for just 1 to 3 days to get that lighter green color that also has a crispier taste.
Garlic contains amino acids that contain sulfur. The sulfur is that bit of the garlic that gives it the nice pungent odor.
Recipe: How To Cook Chinese Food, Laba Garlic (pickle)
When mixed with vinegar, the amino acids react with the minute traces of copper in the vinegar to form copper sulfate. This copper sulfate produces green, blue, or even purple color.
But garlic doesn’t always turn blue or green. It depends on the age of the garlic, older garlic contains more sulfur and therefore turns green faster. Use younger garlic, and you won’t really see any change in color.
But whether it turns green or blue or stays plain white, pickled garlic is a great addition to salads or other dishes. It’s also perfect for spreading on toast with butterrrrrrrr…
Pickled Garlic (maneul Jangajji)
We use 4 medium-large onions cut in rings, 2 slit green chilies, 5 tbsp sugar, 3 tbsp salt, 200 ml vinegar, and 300 ml water. If you don’t want to use red onions, use about 500 grams of white onions or shallots cut vertically in wedges.
Simply mix all the ingredients together in a glass jar, leave it outside for 24 hours or longer if you prefer. You can either leave the garlic in the vinegar solution or remove it and transfer to an airtight container and refrigerate it.
If you use the method of removing the garlic from the vinegar solution after 1 or 2 days, then you can reuse the vinegar solution to make 3 or 4 more batches of garlic. Just add a tbsp or 2 more of vinegar each time.
Korean Chrysanthemum Greens Recipe (ssukat Namul)
You could reuse the vinegar solution a lot more times, but we don’t because it starts to stink really bad after the 4th time. You know how garlic smells! Multiply that by 4 and then try to breathe! Haha!
Decide if you’re not okay with your garlic turning green or blue. If you aren’t, then blanch the garlic in hot water for about 30 seconds before using it. This will prevent the sulfur in the garlic from reacting with the copper in the vinegar.
If you want to save time and space, you can make both the Indian pickled onions and pickled garlic together. Just add the onions in the same jar above the garlic. The resulting shades of colors are amazing.
Korean Pickled Garlic (manul Changachi Or Jangajji)
Yes, of course. As long as it’s pickled garlic that turned green because of the vinegar added to it. Green garlic, blue garlic or jade garlic is also a popular pickle eaten during the Chinese New Year, and also called Laba garlic.
You can use any vinegar to make pickled garlic – red, brown, or white will do. We use apple cider vinegar because it’s healthier.
If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.
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The green pickled garlic is called laba garlic by the Chinese because it’s made during the Chinese New Year or Laba Festival.
To stop the garlic from turning blue, blanch it in hot water for about 30 seconds before pickling. Or use young garlic instead of aged garlic.
Once you remove the garlic from the vinegar solution, store it in the refrigerator in an airtight container and finish within a week. On the other hand, if you’re storing it in the vinegar solution, you can store it for 6 months or longer.
Lacto Fermented Garlic Scapes (traditional Pickled Garlic Scapes)
Sirke wala lasoon or laba garlic is an easy-to-make pickled garlic recipe that uses just a few ingredients – garlic, chillis, vinegar, sugar, salt, and water.
Calories: 10 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 1 g | Sodium: 456 mg | Potassium: 1 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1 IU | Vitamin C: 1 mg | Calcium: 1 mg | Iron: 1 mg
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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Heya, I’m Abby! I’m an East Indian foodie from Bombay, India who loves baking and making homemade wines and experimenting with food. Find out more about me here.
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What's The Difference Green Garlic And Garlic Scapes?
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Recipe: Pickled Garlic Stems Or Maneul Jjong Jangajji (마늘쫑 장아찌)
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