If you’re a garlic lover, you’re in for a real treat. Pickled garlic not only tastes fantastic, but it’s also great for boosting your immune system. This easy-to-follow pickled garlic recipe will help you prepare a tangy and delicious condiment perfect for adding to salads, sandwiches, or even as a tasty snack on its own.
Ingredients:
- 2 cups of peeled garlic cloves
- 1 and 1/2 cups of apple cider vinegar
- 1/2 cup of water
- 1 teaspoon of pickling salt
- 1 teaspoon of sugar
- 1/2 teaspoon of black peppercorns
- 1/2 teaspoon of red pepper flakes (optional, for added heat)
- 2 bay leaves
Instructions:
- Sterilize a pint-sized canning jar by boiling it in a large pot of water for 10 minutes.
- In a non-reactive saucepan, combine the apple cider vinegar, water, pickling salt, and sugar. Bring the mixture to a boil over medium heat, stirring until the salt and sugar dissolve completely.
- Reduce heat to low and add the black peppercorns, red pepper flakes (if using), and bay leaves.
- Pack your peeled garlic cloves into the sterilized jar. Make sure to leave about a 1/2 inch of space from the rim.
- Pour the hot vinegar mixture over the garlic in the jar, making sure all the cloves are covered and the top space is maintained.
- Seal the jar with a new, sterilized lid and ring. Make sure it’s tight but not overly tightened.
- Process the jar in a boiling water bath for 10 minutes (adjust time for altitudes above 1,000 feet).
- Remove the jar using a jar lifter and place it on a kitchen towel away from drafts. You’ll likely hear a popping sound, which is a good sign – it means your jar has sealed correctly.
- Allow the jar to cool and sit for at least two weeks before opening. This will allow the flavors to fully develop.
- Once opened, store your pickled garlic in the refrigerator.
Enjoy this homemade pickled garlic as a tangy, healthy treat that adds a burst of flavor to any dish!