Pickled Garlic

Pickled garlic is a tangy, savory treat made by preserving whole garlic cloves in a brine of vinegar, salt, and spices. With its rich flavor and crunchy texture, this simple yet delightful condiment can elevate a variety of dishes or be enjoyed straight from the jar. Unlike raw garlic, which has a strong and pungent bite, pickled garlic becomes milder and slightly sweet during the pickling process, making it appealing even to those who usually avoid fresh garlic.

Why You’ll Love This Recipe

This pickled garlic recipe is easy to prepare, requires minimal ingredients, and yields a flavorful condiment that lasts for months. It’s perfect for adding a punch of flavor to salads, sandwiches, pasta, or antipasto platters. The pickling process also helps mellow the harshness of raw garlic, allowing its natural sweetness to shine through. Additionally, pickled garlic can be a flavorful alternative to raw or cooked garlic in recipes where a tangy twist is desired.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh garlic cloves, peeled

• White vinegar

• Water

• Kosher salt

• Sugar (optional, for a sweeter brine)

• Whole black peppercorns

• Mustard seeds

• Bay leaves

• Red pepper flakes (optional, for heat)

Directions

1. Peel the garlic cloves and set them aside.

2. In a saucepan, combine vinegar, water, salt, and sugar (if using). Add peppercorns, mustard seeds, bay leaves, and red pepper flakes. Bring to a boil, stirring to dissolve the salt and sugar.

3. Once boiling, reduce heat and let the brine simmer for 2-3 minutes.

4. Pack the garlic cloves tightly into sterilized jars, leaving about ½ inch of headspace.

5. Pour the hot brine over the garlic, ensuring the cloves are fully submerged.

6. Seal the jars with lids and allow them to cool to room temperature.

7. Refrigerate for at least 1 week before consuming to allow flavors to develop.

Servings and timing

This recipe yields approximately 2 to 3 cups of pickled garlic, depending on the size of the garlic cloves and jars used.
Prep time: 15 minutes
Cook time: 5 minutes
Pickling time: Minimum 7 days in the refrigerator

Variations

• Sweet pickled garlic: Add more sugar for a noticeably sweeter brine.

• Spicy version: Increase the amount of red pepper flakes or add sliced chili peppers to the jar.

• Herb-infused garlic: Add sprigs of thyme, rosemary, or dill to the jars for an herbal twist.

• Balsamic twist: Substitute part of the white vinegar with balsamic vinegar for a richer flavor and darker color.

Storage/reheating

Store pickled garlic in the refrigerator in tightly sealed jars. It will keep well for up to 3 months. There is no need to reheat pickled garlic, as it is meant to be consumed cold or at room temperature. Always use clean utensils when removing garlic from the jar to prevent contamination.

FAQs

What type of vinegar is best for pickled garlic?

White distilled vinegar is the most commonly used due to its clean, sharp flavor. However, apple cider vinegar or white wine vinegar can also be used for a different flavor profile.

How long does pickled garlic last?

When stored properly in the refrigerator, pickled garlic can last up to 3 months.

Can I use pre-peeled garlic from the store?

Yes, pre-peeled garlic can be used, but fresh garlic cloves will generally offer better flavor and texture.

Is pickled garlic safe to eat raw?

Yes, pickled garlic is safe to eat raw. The pickling process preserves and mellows the garlic, making it safe and delicious to eat straight from the jar.

Does pickled garlic need to be refrigerated?

Yes, this recipe is intended for refrigerator pickling and should be stored cold at all times.

Can I can this recipe for shelf storage?

This particular recipe is not tested for safe shelf-stable canning. For long-term pantry storage, follow a tested canning recipe from a trusted source.

Why is my pickled garlic turning blue or green?

Garlic can sometimes change color due to a reaction between its natural sulfur compounds and acids in the vinegar. It is harmless and safe to eat.

Can I reuse the brine?

It is not recommended to reuse the brine, as it may have lost its acidity and flavor balance after the first use.

How can I reduce the garlic smell after eating?

Consuming parsley, mint, or a glass of milk may help neutralize garlic breath.

What can I do with leftover pickling brine?

Leftover brine can be used to marinate vegetables or added to dressings for extra tang, though it should not be reused for preserving more garlic.

Conclusion

Pickled garlic is a flavorful and versatile condiment that offers all the benefits of garlic with a milder, tangy taste. Whether you’re adding it to a charcuterie board, tossing it into a salad, or enjoying it as a zesty snack, this easy pickled garlic recipe is sure to become a staple in your kitchen. With just a handful of pantry staples and a little patience, you can enjoy this tasty preserve all year round

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