Pickled Garlic
Soften the sharp edge of raw garlic cloves by pickling them in a tangy and salty brine studded with a medley of flavorings. Refrigerated pickled garlic (see Tip) adds a pop of flavor to a variety dishes and spreads. Add pickled garlic to a charcuterie board or party board (it’s particularly good alongside tinned fish), or chopped into salads or salsas, or blended into dressings and sauces. Use any combination of added flavorings you like; consider mustard seeds, juniper berries, peppercorns or coriander seeds. While it’s tempting to use pre-peeled garlic, it’s best to set aside a little time and peel your own (pre-peeled garlic very quickly loses its potency, sharp scent and flavor). Gently whack each clove with the side of a knife and then peel, or use one of those handy silicone tube peelers.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 6to 8 medium heads garlic (about 9 ounces peeled cloves)
- ¾cup distilled white vinegar or apple cider vinegar
- 2teaspoons kosher salt (such as Diamond Crystal)
- 2teaspoons sugar
- 2bay leaves, dried or fresh (optional)
- 1fresh chile of choice, sliced or 1/2 teaspoon crushed red pepper (optional)
- ¼teaspoon dried allspice berries (about 4 whole berries, optional)
- Dill or rosemary sprig (optional)
Instructions
Step 1
Peel the garlic cloves and place in a heat-proof, 1-pint jar or container with a lid. This will take a little time, be patient with it.Step 2
Add the vinegar, 1/4 cup water, salt and sugar to a small saucepan. Heat over medium-high, stirring to dissolve the salt and sugar. As soon as the mixture comes to a boil, remove from the heat and pour over the garlic cloves, leaving 1/2-inch of headspace. Add any additional flavorings you like, such as bay leaves, chiles, allspice and/or herbs. The garlic cloves should be submerged in the liquid.Step 3
Cover and set aside to cool to room temperature and then place in the fridge to pickle. Pickled garlic is ready after 1 week in the fridge, but it’s best after 3 weeks, when it’s had a chance to mellow out from its former assertive self to a sweeter gentler one. It will keep in its brine in the fridge for at least 3 months.