This simple pickled garlic clove recipe is made by adding whole peeled garlic cloves to a flavorful brine.
Use almost any throw in of clear vinegarwhite, red or cider vinegar.
If your garlic turns blue anyway, don’t worry.
Photo: Diana Chistruga
The color is harmless and tasteless, and your pickled garlic will taste just fine.
Pickle the Garlic
After the garlic is blanched it’s ready to be pickled.
you’ve got the option to use red or white vinegar in the brine.
Diana Chistruga
Pick red wine vinegar for a rosy hue, or white wine vinegar for a lighter color.
Steer clear of sweet vinegar, such as malt vinegar and balsamic vinegar, which can dominate the flavor.
Also, be sure to use kosher salt for pickling.
Diana Chistruga
How to Use Pickled Garlic
Pickled garlic has many uses!
Serve pickled garlic as part of an antipasti spread or chop it up and add it to pasta salad.
It makes a great base for vinaigrettes and can even be added to stir-fries.
Diana Chistruga
Pickled garlic can last in the refrigerator for up to one month.
Add garlic and cook for 3 minutes; drain.
Transfer the garlic to a 2-cup glass canning jar (or other heatproof jar) with a tight-fitting lid.
Diana Chistruga
Bring to a boil over high heat, stirring until the sugar and salt are dissolved.
Pour the hot pickling solution into the jar.
Let cool to room temperature.
Cover and refrigerate for at least 8 hours for the flavors to develop.
To make ahead:
Refrigerate for up to 1 month.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
