Pickled Garlic Cloves
- Dairy-Free
- Egg-Free
- Fish-Free
- Gluten-Free
- Peanut-Free
- Shellfish-Free
- Soy-Free
- Tree Nut-Free
About
This simple pickled garlic clove recipe is made by adding whole peeled garlic cloves to a flavorful brine. Use almost any type of clear vinegar—white, red or cider vinegar. Pickled garlic has many uses! Not as strong tasting as a raw clove, pickled garlic still maintains plenty of garlic flavor with a crisp texture. Serve pickled garlic as part of an antipasti spread or chop it up and add it to pasta salad. It makes a great base for vinaigrettes and can even be added to stir-fries. Pickled garlic can last in the refrigerator for up to one month.
Ingredients
- 1 cup garlic cloves, peeled
- 2/3 cup water
- 1/3 cup white or red vinegar
- 1/4 cup sugar
- 1 1/4 tsp salt
- 1/2 tsp whole peppercorns
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seeds
- 1/2 tsp crushed red pepper
Directions
- Bring a small saucepan of water to a boil over high heat. Add garlic and cook for 3 minutes; drain. Transfer the garlic to a 2-cup glass canning jar (or other heatproof jar) with a tight-fitting lid.
- Combine 2/3 cup water, vinegar, sugar, salt, peppercorns, mustard seeds, fennel seeds and crushed red pepper in a small saucepan. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the hot pickling solution into the jar. Let cool to room temperature. Cover and refrigerate for at least 8 hours for the flavors to develop.