Smuggling from Norway? Chinese garlic? Most Norwegians were surprised by the news that two British nationals are wanted for the most extensive food smuggling from Norway ever. Norwegian produced foods are protected by high tariffs and it is a popular Norwegian “hobby” to travel to neighboring countries Sweden and Denmark to buy meat and dairy products – in addition to candy, cigarettes, beer, wine and spirits.
Swedish Economic Crime Authority is requesting the handover of two men in their 40s who are suspected of being behind a garlic mafia who has swindled Swedish Customs for 10.7 million Euros – about 14.1 million dollars. This particular case dates back to 2010 when the league was revealed. The Belgian truck driver who was stopped by Swedish customs officials, was sentenced to four months in jail.
- See also: Norwegians Go to Sweden to Buy Groceries
The garlic was imported to Norway by a Norwegian import company before being smuggled into Sweden and other EU countries.
Norway: 0 Percent – EU: 9.6 Percent
EU has 9.6 percent tax on imported garlic from China plus 1,200 euros (about 1600 dollars) in fees per tons to protect its own production. Norway has a minimal production of garlic and zero tax.
In connection with the disclosure in 2010, Norwegian Customs calculated that about 2000 tons of Chinese garlic, equivalent to 50 to 100 containers, had been illegally exported from Norway.
ThorNews suspects that the smuggling is still going on.
Here we present a simple and healthy recipe for pickled garlic (feel free to use Chinese garlic – preferably legally imported from Norway)
17 oz (500 grams) garlic
2 cups (5 deciliters) cold water
2 cups (5 deciliters) wine vinegar
17 oz (500 grams) sugar
2 tablespoons salt
Clean the garlics so you are left with the cloves. Mix vinegar, sugar and salt together and stir.
Pour the vinegar mixture into a pan.
Put water in another pan and add the garlic cloves. Boil for 10 minutes. Bring the vinegar mixture to a boil and let it simmer for a few minutes.
Remove the vinegar mixture from the heat. Drain the water from the garlic and let it dry for about 5 minutes.
Add the cloves into the vinegar mixture. Let everything cool completely before pouring into sterile jars. Seal, and leave it for about a week before enjoying.
Text by: Thor Lanesskog, ThorNews
Ilustration photo by: Frukt.no
Recipe and photo by: Krydder.org