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Pickled Garlic Cloves

March/April 2013

Your rating: None Average: 3.4 (22 votes)

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.


Pickled Garlic Cloves Recipe

Makes: 1 cup

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

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

Nutrition

Per tablespoon: 14 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 12 mg sodium; 34 mg potassium.

Carbohydrate Servings: 0

Exchanges: free food



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Recipe Categories

Main Ingredient
Vegetarian, other
Preparation/ Technique
Poach
Season
Spring
Summer
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Publication
March/April 2013

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