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 is quick to make, and moreover, good results are easy to achieve as long as you keep a few important tips in mind.
Buy the Freshest GarlicUse the freshest garlic you can find to make the best pickles. Fresh garlic will have firm cloves free from brown spots or blemishes with a small germ (the green sprout in the center of the clove).
A compound called allicin, present in garlic, can react in the presence of vinegar, thereby turning the cloves a bluish-green. This may happen, especially when you are using older cloves, have certain minerals present in the water, or if the cloves come in contact with certain metals like copper or cast iron. Although you may not be able to control this reaction entirely, blanching the garlic beforehand can help deactivate the compound, making this reaction less likely to occur. Nevertheless, if your garlic turns blue anyway, don’t worry. The color is harmless and tasteless, and consequently, your pickled garlic will still taste just fine.
After the garlic is blanched, it’s ready to be pickled. For the brine, you can use red or white vinegar. For instance, pick red wine vinegar if you want a rosy hue, or white wine vinegar for a lighter color. Additionally, you can try cider vinegar, unseasoned rice vinegar, or sherry vinegar for some variation. However, steer clear of sweet vinegars such as malt or balsamic vinegar, as they can dominate the flavor. Also, be sure to use kosher salt for pickling because, unlike table salt, it has no added iodine—which can cloud the solution and contribute to discoloration.
Pickled garlic has many uses! Although it is not as strong tasting as a raw clove, pickled garlic still maintains plenty of garlic flavor along with a crisp texture. For example, you can serve pickled garlic as part of an antipasti spread or chop it up and add it to pasta salad. Additionally, it makes a great base for vinaigrettes and can even be added to stir-fries. Moreover, you can try mixing chopped pickled garlic with mayonnaise for a tangy aioli or stuff them inside a pitted green olive as a garnish for Bloody Marys. Finally, pickled garlic can last in the refrigerator for up to one month.
DirectionsBring 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.
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