Pickled Garlic goes well with cheese and crackers or spiced meats. Even if you’re not a fan of garlic you may want to give pickled garlic a try. Pickling mellows the garlic more than you might think.
- 8-10 garlic bulbs
- 500mls white wine vinegar or apple cider vinegar
- 90g sugar
- 1 teaspoon plain salt
- 1 teaspoon per jar of either mustard seed or fennel seeds (optional)
- 2 x 250-300ml jars with good lids.
- Separate the bulbs of garlic into cloves and peel.
- In a saucepan bring the vinegar, salt, and sugar to the boil, stirring occasionally to make sure the salt and sugar are dissolved.
- Add the garlic cloves to the pickling liquid.
- Bring it back to a boil and simmer for five minutes.
- Transfer the garlic cloves to sterilized jars.
- Add the mustard or fennel seeds if used.
- Carefully fill the jars with the hot pickling liquid. Seal.
- The garlic will be ready to use in about a week, but like with most pickles, the flavor improves over time.
- I have made these using both fennel and mustard seeds and there really was nothing to choose between the two.
- Also if I can get ready peeled garlic it does save time.
Prepared, tried, and tested by Carol Taylor