LELANE’S PICKLED GARLIC AND FETA
1¼ teaspoons kosher salt
½ teaspoon whole black peppercorns
½ teaspoon mustard seeds
½ teaspoon fennel seeds
½ teaspoon crushed red pepper
Bring a small saucepan of water to a boil over high heat.
Add garlic and cook for 3 minutes; drain.
Transfer the garlic to a 2-cup glass canning jar (or other heatproof jar) with a tight-fitting lid.
Combine ⅔ cup water, vinegar, sugar, salt, peppercorns, mustard seeds, fennel seeds and crushed red pepper in a small saucepan.
Bring to a boil over high heat, stirring until the sugar and salt are dissolved.
Pour the hot pickling solution into the jar.
Let cool to room temperature.
Cover and refrigerate for at least 8 hours for the flavors to develope.
Make Ahead Tip: Refrigerate for up to 1 month
Photo: Lelane van der Walt
