Pickled Garlic
"I have no idea where I found this and have not tried it. Sounds good though and I don't want to lose it."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 3⁄4 cup distilled white vinegar
- 1⁄2 cup water
- 2 teaspoons coarse salt
- 1⁄8 teaspoon crab boil seasoning
- 6 large garlic cloves, separated, blanched and skinned
- 1 lemon, zest of, peeled in continuous spiral
- 1 sprig fresh dill or 1/2 teaspoon dill seed
- 1 small whole red chili pepper
directions
- In a saucepan, combine vinegar, water, salt and crab-boil seasoning; bring to a boil. Add garlic and let steep for 10 minutes over very low heat.
- Line a sterilized 1 pint jar with the lemon zest; add the dill and red chile. Ladle in the garlic and enough liquid to cover. Cap and seal. Let cool to room temperature, then refrigerate for 3 to 4 days to allow flavors to marry. Garlic keeps up to 4 weeks in the refrigerator.
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RECIPE SUBMITTED BY
Well, the baby is a year old now and we have been in our new house for a year. I thought I would have a lot more accomplished but we are slowing getting things done. I love being a mother and I think we are adjusting well. Other than that we are pretty boring couple. We love to eat and try new recipes. I am still trying to get back into the swing of things and cook more. I am very proud that my daughter is willing to try almost any type of food and hasn't really spit anything out yet. She even eats asparagus, mushrooms and swordfish. I know, I know I am going to be in for a rude awakening. But I am enjoying it for now.
