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Pickled garlic is easy to make at home using fresh cloves. It can be made by canning or in the refrigerator with added spices. Only fresh, clean cloves should be used, and blanching can make peeling easier. The vinegar pickling solution can be made by pouring vinegar over the garlic or by heating the mixture before adding the garlic. A water bath can also be used for canning.
Pickled garlic tastes sweeter than raw or cooked garlic. It is relatively easy to prepare at home using fresh garlic cloves in good condition. A cook can make pickled garlic by canning or right in the refrigerator. Pickled garlic is the simplest, but canning results in a product that will keep longer. Spices such as chili can be added to the pickling solution when preparing garlic.
Only fresh, cleaned garlic cloves should be used to make pickled garlic. Before starting the pickling process, a cook should examine each clove and discard any that have brown spots or blemishes, are soft and rotten, or are starting to grow a bud in the center. Garlic must be peeled before pickling.
Blanching unpeeled cloves for 30 seconds to 1 minute makes the papery skins easier to remove. Since cloves need to be whole or nearly whole when pickled for aesthetic reasons, a cook shouldn’t crush cloves with a knife to remove the skins. Another way to remove the peels is with a vegetable peeler.
A cook has several options for making the vinegar pickling solution when making pickled garlic. The easiest method is to pour white or apple cider vinegar over the garlic in a jar and cover. Can add salt and other seasonings before putting the lid on. Fresh vinegar and garlic need to be kept in the refrigerator for a few months before it is ready to consume.
Another method for preparing pickled garlic is to heat the vinegar mixture to boiling before adding it to the garlic cloves. Heated vinegar takes less time to produce pickled garlic. To pickle garlic this way, the cook heats the vinegar or a combination of vinegar and wine along with any spices and boils the mixture for several minutes. After a few minutes, add the peeled garlic and then boil for another few minutes.
Once the mixture has boiled a second time, the cook should remove it from the heat and let it sit for a day at room temperature. When the vinegar-garlic mixture has sat for a day, the cook should then pour it into a clean glass jar, cover it with a lid, and refrigerate. The garlic will be pickled within a week and will keep for a year in the refrigerator.
A cook can also use a water bath to make garlic for pickling. Because vinegar is very acidic, a water bath should be safe to use instead of a pressure canister. A cook uncertain about canning should follow the recipe exactly and seek help from experienced canners.
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