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Laura's Pickled Garlic

By: Laura

"This recipe is great for garlic lovers. Also good for appetizers when served with crackers or bread."

Rate/Review | Read Reviews (2)

Cook Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 bulbs garlic
4 cups white wine vinegar
1/4 cup white sugar
1 teaspoon whole black peppercorns
4 whole cloves
1 bay leaf
2 dried red chile peppers
1 1/2 tablespoons lemon zest

Directions

Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.

Footnotes

For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude. Click here to read more about canning and preserving.