Pickled Garlic

Submitted by T. Woolfe

"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."

 

• Ready In: 20mins
• Ingredients: 6
• Yields: 1 quart

ingredients

• 4 heads garlic (or more)
• 2 cups red wine vinegar
• 2 cups water
• 1 cup sugar
• 6 whole cloves (the spice)
• 2 tablespoons black peppercorns

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.

Reviews

[Julesong]

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.

 

[Garlic Chick]

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.

 

[Sharon123]

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! :)