I found some big beautiful heads of garlic at the Farmer’s Market so I decided to try and preserve some of them. Pickled garlic is one of those things that until you try it, you just can’t understand how good it is. The pickling mellows the garlic a bit making it perfect smashed on toast or on a Charcuterie Plate with other pickled vegetables. It does have a tendency to turn greenish blue, but it doesn’t affect the quality or taste. I’ve been using it anywhere I would use fresh garlic with really good results.
- 2 C peeled garlic cloves
- 1½ quarts of water
- 1¼ C of white wine vinegar
- 1 T Kosher Salt
- 2 t sugar (optional)
- Bring water to a boil in a large saucepan
- Add garlic and boil a few minutes
- Drain and pack into sterilized pint jars
- Bring the white wine vinegar to a boil, add salt and boil for a minute
- Pour over garlic in jars
- Remove air bubbles, leaving a ½ " headspace
- Wipe rims and put on lids
Store this in the refrigerator for a month to develop the flavor.