The Original Black Garlic Pickle 220g

The Original Black Garlic Pickle 220g is a tangy, slightly spicy relish made with black garlic that has been gently slow cooked for around 45 days with vinegar, onions and spices. The long cooking brings out a deep, savoury sweetness in the cloves so the pickle tastes rich and layered rather than sharp. The texture is thick and spoonable with soft pieces of garlic nestled in the relish, ready to sit alongside your favourite foods. It is the sort of black garlic pickle that feels at home on a deli and cheese board, served with savoury pies or tucked into a sandwich, but it also adds a subtle twist to stir fries, rice dishes and other oriental inspired plates. A small spoonful on the side of the plate can bring extra depth and interest to simple suppers without any effort at all.

Key Features:

• Includes black garlic cloves suspended in a glossy, spiced pickle base.
• Made in Cumbria as part of an established British black garlic range.
• Rich recipe that is concentrated enough for a single spoonful to season a plate.
• Perfect for deli and cheese boards, savoury pies, and adding a subtle twist to oriental dishes.
• Size: 220g

Recipe Inspiration:

• Fold a spoonful of black garlic pickle through mashed potatoes or root vegetable mash for a gentle kick to serve with sausages or grilled chops.
• Pile it next to slices of strong cheddar, blue cheese and cured meats on a sharing board, letting the sweet savoury notes cut through the richness.
• Stir a tablespoon into the gravy for a steak and ale pie or a vegetable pie to add extra depth and a hint of spice.
• Loosen the pickle with a dash of soy sauce and a splash of water, then toss through hot noodles or stir fried greens for a quick supper.

What is the difference between black garlic and regular garlic?

Black garlic starts out as ordinary garlic but is slowly matured at controlled warmth and humidity over several weeks. This process changes its natural sugars and acids so the cloves turn dark, soft and sticky and taste mellow, sweet and savoury rather than sharp and pungent like fresh garlic.

Can you cook with black garlic pickle or should it be used only as a condiment?

You can do both. It works well straight from the jar alongside cold meats or cheese, but it can also be stirred into hot dishes towards the end of cooking. Adding it near the finish of a stew, gravy or pan sauce keeps the garlic pieces soft and lets the flavour blend through without losing all of its character to long boiling.

Why do recipes often talk about the long cooking time for black garlic?

The extended cooking and resting period lets a series of slow browning reactions develop inside each clove, which is why the colour becomes so dark and the flavour takes on notes often compared to molasses, tamarind and balsamic vinegar. This is what gives black garlic pickle its characteristic depth and makes it taste quite different from ordinary pickled onions or chutneys.

Ingredients:

Black garlic (23%), acetic acid, onions, sugar, brown sugar, dates, water, coriander, salt, olive oil, ginger puree, chilli, lime juice, cumin seeds, garlic, turmeric, black pepper.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.