Easy to Follow Recipe for Juicy Garlic Cloves

Discover the magic of homemade pickled garlic cloves! This tangy, flavorful condiment will elevate your dishes and become an essential in your culinary arsenal.

Pickled garlic brings back nostalgic memories of family dinners and fragrant kitchens. The aroma of garlic has always been a cornerstone of home cooking, and this pickled version takes it to new heights.

Fresh garlic is a kitchen must-have, but pickled garlic offers a unique twist. The pickling process mellows the garlic’s natural bite, creating a delightful balance of flavor that’s less overpowering than its raw counterpart.

Pickled garlic shines in various culinary applications. Toss it in salad dressings, feature it on charcuterie boards, or drizzle it with high-quality olive oil for a simple yet sophisticated appetizer. During meal prep, chop the pickled cloves and add them to sautéed veggies for a flavor and acidity boost. Don’t discard the brine – it’s perfect for jazzing up bean purées or as a quick salad dressing base.

Canning garlic safely is easy with this recipe. The highly acidic red wine vinegar brine ensures a safe preservation process when using a boiling water bath canner.

Prep Tips for Perfect Pickled Garlic

Select firm, weighty garlic heads for the best results. Avoid heads with loose or separating cloves.

To quickly break apart a garlic head, place it root-side down on a cutting board. Apply gentle pressure with your palm, leaning in with your body weight until the cloves separate.

For easy peeling of multiple cloves, try blanching. Boil water and prepare an ice bath. Boil the cloves for 2-3 minutes, then immediately transfer to the ice water. Once cooled, the peels should slip off effortlessly.

Zesty Pickled Garlic Recipe

Ingredients

• 1 pound fresh garlic, peeled
• 1 cup red wine vinegar
• 1 cup water
• 1 tablespoon pickling salt

Directions

1. Set up a small canning pot and sterilize 3 half-pint jars. Place 3 new lids in a small pot of water and heat until barely simmering.
2. In a saucepan, combine vinegar, water, and salt. Bring the mixture to a boil.
3. Carefully pack the peeled garlic cloves into the prepared jars.
4. Carefully pour the hot brine over the garlic cloves, ensuring they’re fully covered.
5. Gently tap the jars to release any trapped air bubbles. If needed, add more brine to maintain a 1/2 inch headspace.
6. Clean the jar rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes. Start timing when the water returns to a full boil.
7. After processing, remove jars from the canner and let them cool on a folded kitchen towel.
8. Once the jars are cool enough to handle, remove rings and test seals by lifting the jars by the lid edges. A good seal will hold fast.
9. Store sealed jars in a cool, dark place. The pickled garlic is ready to enjoy after 48 hours and stays fresh for up to 1 year.