Condiments, Dressings & Sauces > Garlic > Pickled Garlic >
Pickled Garlic
6 bulbs garlic
4 C white wine vinegar
1/4 C granulated sugar
1 tsp. whole black peppercorns
4 whole cloves
1 bay leaf
2 dried red chile peppers
1-1/2 TBS lemon zest
Trim tops from garlic bulbs; peel all but one layer of outer skin. Set aside. In a saucepan, combine white wine vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil; cook and stir for about two minutes. Add the garlic; continue to boil for an additional four minutes. Remove the saucepan from heat; allow to stand at room temperature overnight. Transfer mixture to a canning jar; strain brine into jar with garlic so bulbs are covered. Discard solids. Cover and store in the refrigerator until ready to use; mixture will keep for six to eight weeks.
Suggestions: Eat as is, or use in combination with meat, vegetable or seafood dishes.
Related Link:
Food Fare Culinary Collection: Garlic Galore
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