* 14 whole Garlic bulbs, topped, tailed and peeled
* 500 ml lemon juice (about 15 Lemons)
* 2 tablespoons Sea salt
* 100 g (4 oz) Dried chilli flakes
* 2 teaspoons Fenugreek seeds
* 300 ml Sesame oil

===Method===
* Squeeze the juice from the Lemons and add to a Sterilised 1 litre Preserving jar.
* Add the Salt and Garlic cloves and set to one side for 5 days to Pickle.
* After 5 days, heat 2 tablespoons of the Sesame oil and Fry the Chillies and Fenugreek seeds. Ensure the kitchen is very well ventilated or if you can, do this outside!
* Remove from the Oil, allow to cool.
* Add the chilli mixture and remaining Oil to a Sterilised 1.5 litre (1 x 1 litre and 1 x 500ml ) Preserving jar, shake well and seal.
* It should be ready to eat in two weeks.
===Blue garlic===
If your Garlic is quite young there may be a chemical reaction with lemon juice and vinegar, which will can cause it to turn bluish-green. This is nothing to worry about and the Garlic is perfectly safe to eat.
#garlic #garlicpickle #lemons #preserving #sesameoil #fenugreekseeds #lemonjuice #sterilised #chilli #pickled #fry


______________________________