Pickled garlic is a delightful condiment that adds a burst of flavor to a variety of dishes. Unlike traditional pickles that use garlic as a secondary flavoring agent, whole pickled garlic elevates the pungent bulb to the main attraction. With a jar of these tasty little delicacies on hand, you’ll have a secret ingredient to enhance your meals quickly and effortlessly. However, be prepared for a labor of love, as peeling the garlic cloves can be a time-consuming task. So, grab a good beverage, put on some music, invite a friend over, and let’s embark on this pickling adventure!
INGREDIENTS:
- Any quantity of garlic cloves
- Basic Brine (½ cup unrefined sea salt to 1 gallon unchlorinated water)
INSTRUCTIONS:
- Put into a jar or crock as many cloves as you’re willing to peel.
- Cover the cloves with the prepared brine, ensuring they are completely submerged, just like you would with a whole brined pickle.
- Set the jar or crock aside in a cool, dark place to ferment for 2 to 3 weeks. The pickled garlic is ready when the cloves have mellowed and acquired a mild taste of vinegar.
VARIATION:
If you’re feeling adventurous, you can experiment with different flavors by adding herbs or spices to your pickled garlic. Consider trying dried red peppers, whole peppercorns, or tarragon leaves to infuse additional complexity and depth to your garlic pickles.
Once your whole pickled garlic is ready, you’ll have a versatile ingredient at your disposal. Simply mince a clove or two, and you’ll instantly elevate the flavors of your favorite dishes. From adding a punch to salad dressings to enhancing sauces, stews, or even sandwiches, this jar of pickled garlic will become your secret weapon in the kitchen. Enjoy the mellow goodness of garlic, courtesy of your own homemade pickles!
TIPS:
- To make the peeling process easier, you can try blanching the garlic cloves before pickling them. Place the cloves in boiling water for about 30 seconds, then transfer them to an ice bath. This will loosen the skins and make them easier to peel.
- Use fresh, high-quality garlic cloves for the best flavor. Avoid using cloves that are sprouting or have green shoots, as they may have a bitter taste.
- Make sure to use unrefined sea salt and unchlorinated water for the brine. Chlorinated water can interfere with the fermentation process and affect the flavor of the pickled garlic.
- When adding herbs or spices for variation, be mindful of the flavors you prefer. Experiment with different combinations to find your favorite blend.
- Label your jar or crock with the date you started the fermentation process. This will help you keep track of when the pickled garlic will be ready to consume.
- After opening the jar, store it in the refrigerator to prolong the shelf life of the pickled garlic. It can last for several months when refrigerated.
- Don’t discard the leftover brine once you’ve finished the pickled garlic. It can be used as a flavorful marinade or added to dressings, sauces, or brines for other pickled vegetables.
- Feel free to adjust the fermentation time based on your preference. The longer the fermentation, the milder the garlic flavor will become.
- Consider making larger batches of pickled garlic to have a constant supply on hand. It’s a versatile condiment that can enhance a wide range of dishes.
