Pickled Garlic Cloves

0 Reviews
From: EatingWell Magazine March/April 2013

Pickled garlic? You bet! 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. Serve as part of an antipasti spread or chop and add to pasta salad, vinaigrettes or stir-fries. Use the freshest garlic you can find to make the best pickles.

Ingredients 16 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 cup garlic cloves, peeled, cut in half if large
  • 2/3 cup water
  • 1/3 cup white or red vinegar
  • 1/4 cup sugar
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon crushed red pepper

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  • Make Ahead Tip: Refrigerate for up to 1 month.
  • Equipment: 2-cup canning jar

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 14 calories; 0 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 1 IU vitamin A; 3 mg vitamin C; 15 mg calcium; 0 mg iron; 12 mg sodium; 34 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

Reviews 0