Tamura’s Pickled Garlic Recipe
Tamura’s pickled garlic is a delicious condiment that you will love on everything from sandwiches to pasta dishes. In this blog post, we will show you how to make Tamura’s pickled garlic using easy steps.
What is Tamura’s Pickled Garlic?
Tamura’s pickled garlic is a unique and delicious condiment that can be used as a side dish or as an ingredient in recipes. It is made by boiling garlic cloves in water, vinegar, sugar, and salt until the cloves are soft and then packing them into jars. Tamura’s pickled garlic is available in many Japanese grocery stores.
Tamura’s Pickled Garlic is a staple at Japanese restaurants all over the United States. It’s a garlic preserve made with sugar, vinegar, and a variety of spices. Since it’s such a popular dish, we wanted to give you a recipe for making your own Tamura’s Pickled Garlic. This recipe is simple and easy to follow, so be sure to give it a try when you’re next in the mood for some Japanese cuisine!
How to Make Tamura’s Pickled Garlic
How to Make Tamura’s Pickled Garlic
1 head garlic, peeled and thinly sliced
3 cups rice vinegar
1 cup sugar
1/2 teaspoon salt
3 tablespoons sunflower oil or vegetable oil
In a large bowl, combine the garlic, rice vinegar, sugar, and salt. Mix well. Pour in the sunflower oil or vegetable oil until the mixture is well coated. Allow the mixture to sit for at least 30 minutes before using.
What to Serve with Tamura’s Pickled Garlic
If you’re looking for a unique and flavorful pickled garlic recipe, look no further than Tamura’s. This simple yet delicious recipe uses rice vinegar and sugar to create a sweet and sour pickled garlic that is perfect for use in stir-fries, rice dishes, or just as a snack.
To make this recipe, start by chopping up 1 head of garlic into small pieces. Next, mix together 1 cup of white rice vinegar and 2 cups of water in a pot. Add the chopped garlic to the pot and bring it to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for about 20 minutes.
After 20 minutes have passed, remove the garlic from the pot and let it cool down slightly. Then, mix together 1 cup of sugar and 2 cups of cold water in another pot. Pour this mixture into the pot with the garlic and stir well to combine. Let the mixture sit for at least 4 hours or overnight before serving. Tamura’s recommends serving this pickled garlic with rice or noodles as an appetizer or side dish.
Tips for Storage and Preservation of Tamura’s Pickled Garlic
Storage: Tamura’s pickled garlic can be stored in a cool, dark place for up to two months.
Preservation: Tamura’s pickled garlic can be preserved without water by packing the cloves in oil and storing them in a cool, dark place for up to six months.
To store and preserve Tamura’s pickled garlic, follow these tips:
-Store in a cool, dark place for up to six months.
-Refrigerate for up to two weeks.
-Store in the freezer for up to three months.
Storage: Tamura’s pickled garlic should be stored in a cool, dark place.
Preservation: Tamura’s pickled garlic can be preserved by freezing or canning. Freezing is the most common preservation method and works well for small batches of pickled garlic. Canning is the best way to preserve larger quantities of pickled garlic, but it is more time-consuming.
Steps for Making Tamura’s Pickled Garlic
Making Tamura’s pickled garlic is a simple process that can be completed in just a few hours. The key to making this recipe successful is to use fresh garlic and cold water, which preserves the garlic’s flavor and makes it easy to store. Here are the steps for making Tamura’s pickled garlic:
1. Peel and chop 2 cloves of garlic
2. In a small bowl, combine the chopped garlic with 1 cup of cold water
3. Let the mixture sit for 30 minutes so that the flavors can meld
4. Pack the pickled garlic into clean glass jars or containers
5. Refrigerate for up to 3 weeks
Tips for Using Tamura’s Pickled Garlic
Tamura’s Pickled Garlic is a Japanese condiment that can add flavor to any dish. Here are some tips for using Tamura’s Pickled Garlic:
-To prepare the pickles, start by blanching garlic cloves in boiling water for two minutes. Drain and then immerse garlic in cold water. This will stop the cooking process and make the cloves easier to handle.
-Pack the garlic into sterilized jars or containers. Add vinegar, sugar, and salt to taste. Use a spoon to pack the pickles down firmly. If desired, you can also add bits of ginger or green onion for added flavor.
-Let the pickles sit in a cool place for at least two weeks before consuming.
1. Choose quality garlic: Select garlic that is fresh and has a firm texture.
2. Trim off the top of the garlic heads: Cut off the top of each garlic head so that the cloves are exposed.
3. Prepare your pickling solution: In a clean glass jar, combine 3 cups of water, 1 cup of white vinegar, and 5 cloves minced garlic. Place the jars in a boiling water bath and then let them cool for 24 hours before using.
4. Pack the garlic into jars: Pack the garlic cloves into jars leaving about 1/2 inch headspace.
5. Fill the jars withpickling solution: Pour pickling solution over garlic cloves until they are covered. Make sure there is at least 1 inch of headspace in each jar; if necessary, add more pickling solution to cover the garlic completely. Wipe any dust or debris from the seals and label each jar with its contents and date.