Method

• 1.
  For the pickle, combine sugar and vinegar in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Cool. Place all remaining ingredients in a bowl and pour over pickling liquid. Cover with plastic wrap and chill overnight.
• 2.
  The next day, combine the sh, milk and garlic in a saucepan over low heat. Bring to a gentle simmer, then cook for 5 minutes or until just cooked. Remove from heat and set aside for 15 minutes to infuse.
• 3.
  Using a slotted spoon, transfer sh to a small bowl. Strain the milk into a jug, discarding garlic. Pour the reserved milk over torn bread in a small dish, then set aside for 5 minutes to absorb.
• 4.
  Flake sh into a food processor, discarding any bones. Squeeze milk from bread, reserving milk, and add bread to food processor with lemon zest. With the motor running, gradually add oil, lemon juice and about 2 tbs reserved milk, blend until combined.
• 5.
  Serve the brandade on toasted sourdough with baby pickles.