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Total Time
20mins
Prep 5 mins
Cook 15 mins

I don't remember where I found this but it's handy and tasty. I do this when the garlic is fresh and plump so I have some when the market doesn't. Good to cook with, just peel as needed.

Ingredients Nutrition

Directions

  1. Separate garlic cloves, but do not peel.
  2. Place all ingredients in a large heavy-bottom saucepan.
  3. Bring to a boil, cook for 10 minutes, stirring from time to time.
  4. Reduce heat to moderate and cook 5 minutes.
  5. Cool to room temperature.
  6. Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid.
  7. Tightly seal.
  8. Refrigerate at least 1 month before serving.
  9. The garlic improves with age.
Most Helpful

5 5

Oh yumyumyum! TWoolfe, my friends whom I breathe upon shall curse your name, but I love your pickled garlic. :) Thank you! I'm thinking of tossing in some strips of jalapeno into the next batch.

5 5

Try this! It's really good. I did peel my garlic so I wouldn't have to do it as I ate the pickles. I found that for this much liquid, I could use way, way more garlic, probably triple this amount. I added a couple of allspice berries with the cloves and we thought this was excellent. Thank you T. Woolfe for posting.

5 5

Oh so good! I ate some straight from the pan and it's too good to keep too long. I quartered the recipe to test it and I love it so will make some more soon. The peppercorns are good too! I was going to post this recipe, but you had already done so. Thanks! :)