Chop up some of these delicious, pickled cloves and add to salads, or to your roasts. They pack a lot of flavour. from Quick Pickles: Easy Recipes with Big Flavor by Chris Schlesinger, John Willoughby, and Dan George.
- 1⁄2 cup white wine vinegar
- 1⁄4 cup sherry wine
- 3⁄4 teaspoon kosher salt or 3⁄4 teaspoon other coarse salt
- 1⁄4 teaspoon black peppercorns
- 1 bay leaf
- 1 small hot chili pepper, of your choice,slit up the side (or more)
- 1 cup garlic, cloves peeled (2 to 3 heads)
- 1 tablespoon coarsely chopped fresh oregano or 1 tablespoon thyme or 1 tablespoon rosemary (or a combination thereof)
- In a small nonreactive saucepan, combine the vinegar, sherry, salt, peppercorns, bay leaf, and chile, and bring to a boil over medium-high heat, stirring once or twice to dissolve the salt.
- Reduce the heat to medium, add the garlic, and simmer for 30 seconds or so.
- Remove from the heat and add the fresh herb.
- Allow to cool to room temperature, uncovered, and then pour into a jar with a nonreactive lid.
- Cover tightly and let stand at room temperature for at least a day before sampling one of the smaller cloves.
- The flavor will improve steadily over the first few days, as the liquid penetrates the garlic.
- This pickle will keep, covered and refrigerated, for 2 months or more.