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Photo: Diana Chistruga
Active Time:15 minsTotal Time:15 minsServings:16Yield:1 cupJump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:16Yield:1 cup
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:16
Servings:
16
Yield:1 cup
Yield:
1 cup
Jump to Nutrition Facts
Jump to recipe
How to Make the Best Pickled Garlic
Pickled garlic is quick to make and good results are easy to achieve as long as you keep a few tips in mind.
Buy the Freshest Garlic
Use 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).
Diana Chistruga
Blanch the Garlic Before You Pickle It
A compound called allicin present in garlic can react in the presence of vinegar turning the cloves a blueish-green. This may happen when you are using older cloves, have certain minerals present in the water or have the cloves come in contact with certain metals like copper or cast iron (stainless steel is OK). While you may not be able to control this reaction entirely, blanching the garlic beforehand can help to deactivate the compound, making this reaction less likely to happen. If your garlic turns blue anyway, don’t worry. The color is harmless and tasteless, and your pickled garlic will taste just fine.
Pickle the Garlic
After the garlic is blanched it’s ready to be pickled. You can use red or white vinegar in the brine. Pick red wine vinegar for a rosy hue, or white wine vinegar for a lighter color. You can also try cider vinegar, unseasoned rice vinegar or sherry vinegar for a little variation. Steer clear of sweet vinegar, such as malt vinegar and balsamic vinegar, which can dominate the flavor. Also, be sure to use kosher salt for pickling. Unlike table salt, kosher salt has no added iodine, which can cloud the solution and can also contribute to discoloration.
How to Use Pickled Garlic
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. 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. Pickled garlic can last in the refrigerator for up to one month.
Cook Mode(Keep screen awake)Ingredients1cupgarlic cloves, peeled, cut in half if large⅔cupwater⅓cupwhite or red vinegar¼cupsugar1 ¼teaspoonskosher salt½teaspoonwhole black peppercorns½teaspoonmustard seeds½teaspoonfennel seeds½teaspooncrushed red pepper
Cook Mode(Keep screen awake)
Ingredients
1cupgarlic cloves, peeled, cut in half if large
⅔cupwater
⅓cupwhite or red vinegar
¼cupsugar
1 ¼teaspoonskosher salt
½teaspoonwhole black peppercorns
½teaspoonmustard seeds
½teaspoonfennel seeds
½teaspooncrushed red pepper
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.Diana ChistrugaCombine 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.Diana ChistrugaTo make ahead:Refrigerate for up to 1 month.Equipment:2-cup canning jarOriginally appeared: EatingWell Magazine, March/April 2013
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.Diana ChistrugaCombine 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.Diana ChistrugaTo make ahead:Refrigerate for up to 1 month.Equipment:2-cup canning jar
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.
To make ahead:
Refrigerate for up to 1 month.
Equipment:
2-cup canning jar
Originally appeared: EatingWell Magazine, March/April 2013
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Nutrition Facts(per serving)14Calories3gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
