Peeling is a messy work, so try blanching them. Blanching is a process were food-stuff is plunged into hot water (in this instance, boil for 2 mins.).
Now drain and hold under cold running water for couple of minutes. Rub within your hands as most of the skin do peel away.
Now hold the garlic clove by it’s head between your thumb and index finger and push it towards the tail end; by far the easiest way I discovered to peel them. Spread them on a clean kitchen towel and allow to dry for 10 mins.
Remove carefully the ends of the chillies.
Pack the bottles with garlic and chillies.
Bring to boil vinegar, wine, salt and sugar. Remove from flame. Allow to cool.
Pour the liquid carefully into each bottle, ensuring that the liquid covers garlic and chillies.
2 – 4 weeks is the recommended maturing time, although you can have it earlier too.
Garlic pickle stays up to 1 year in you fridge and about a month outside the fridge.
Store in four bottle jars of 340 grams each.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.