Tangy Pickled Garlic Recipe

Pickled garlic is a delectable culinary delight that combines our favorite pungent flavor of garlic with the tangy acidity of vinegar and the subtle sweetness of various spices. It involves immersing garlic cloves in a brine solution, typically containing vinegar, water, salt, and sugar, and allowing them to ferment for a period, resulting in tender, flavorful cloves with a delightful crunch.

When making pickled garlic, it's essential to choose fresh, firm garlic cloves, preferably of uniform size, ensuring even pickling. Additionally, garlic scapes, the curly green shoots that emerge from garlic bulbs, can be used for a unique twist on traditional pickled garlic, offering a milder flavor profile and crunchy texture.

Properly sterilizing equipment and jars is crucial in pickling to prevent contamination and spoilage. No one wants to eat moldy pickled garlic! This involves thoroughly washing jars and lids with hot, soapy water, rinsing them well, and then sterilizing them by either boiling them in water for 10 minutes or using a dishwasher's sterilize setting. Ensuring cleanliness at every step of the pickling process is key to producing safe and flavorful pickled garlic.

Once made, you can enjoy your homemade pickled garlic as a flavorful addition to salads, sandwiches, antipasto platters, or as a tasty snack on its own!

Ingredients

• 1 pound fresh garlic cloves

• 2 cups white vinegar

• 1 cup water

• 3 tablespoons sugar

• 2 tablespoons salt

• 1 teaspoon black peppercorns

• 1 teaspoon mustard seeds

• 2 bay leaves

• Optional: red pepper flakes, dill, or other herbs and spices for additional flavor

Instructions

1. Peel the garlic cloves and trim any brown spots or tough ends.

2. In a saucepan, combine the vinegar, water, sugar, salt, and spices. Bring the mixture to a boil, stirring until the sugar and salt dissolve.

3. Reduce the heat and simmer the brine for 5 minutes to infuse the flavors.

4. Pack the peeled garlic cloves into sterilized jars, leaving about 1/2 inch of headspace at the top.

5. Carefully pour the hot brine over the garlic cloves, covering them completely and leaving about 1/4 inch of headspace.

6. Remove any air bubbles by gently tapping the jars and adjust the liquid level if necessary.

7. Wipe the jar rims with a clean, damp cloth to ensure a proper seal, then tightly close the lids.

8. Allow the jars to cool to room temperature before storing them in the refrigerator.

9. Let the pickled garlic sit for at least one week before consuming to allow the flavors to meld and develop. Once opened, consume within two to three months.