Garlic Pickled in Olive Oil, Vinegar and Spices

A little elaborate: Rinse tomatoes, rub dry and place on a tray lined with parchment paper. Dry in the oven at 120 °C for about 10 hours. Leave the oven door ajar. The tomatoes should have only a small amount of liquid. Cool. Divide garlic into individual cloves and peel. Briefly roast peppercorns, coriander and cumin seeds in a frying pan. Boil all the ingredients for the stock with 100 ml of water, add the garlic and cook in the stock for about 3 minutes with the lid closed. Put garlic and spices in a sieve, drain and cool. Put the jars in boiling water for about 5 minutes, remove just before filling. Rinse fresh coriander and shake dry. Mix with the dried tomatoes. Add the garlic and the spices to the sterilized jars and pour the olive oil over them. Seal immediately. Leave to infuse for at least a week. Shelf life: At least two months if stored in a cool place. Serve with toasted Italian white bread (ciabatta) and other pickled vegetables as an entrée or as a savory accompaniment to lamb or barbecue dishes.

Tip: Stock up on a range of high-quality spices – it pays off!

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