Pickled garlic is great to have in the pantry, I like to use it in bolognese for a zingy garlic hit.
This easy pickled garlic recipe is actually super easy even though it takes two weeks to make. But on the plus side, it only takes 10 min to prepare, then you just have to leave it to get really nice and full of flavor over the next couple of weeks – if you can hold out that long!
Once done they will keep for up to a year. It’s a great way to preserve the garlic you have grown or to extend the life of any garlic that’s about to go past its best.
I always gave a jar of preserved garlic ready to be used, there have been a number of occasions where I ran out of fresh garlic and this saved the day. easy
An Easy Pickled Garlic Recipe
Let’s start by sterilising the jar. Then you want to peel the mountain of garlic cloves, there is a super easy way to do this, I’ll post a quick tutorial soon. With all them garlic cloves peeled, drop them into your jar make sure to fill it with space in the top for the pickling liquid to cover the garlic.
Next, let’s make the pickling liquid. Pour your cider vinegar into a pan along with the other ingredients. Crank up the heat and stir until it boils. As soon as it starts boiling, turn the heat down a little and allow the liquid to simmer for a couple of minutes to dissolve the sugar and infuse the spices.
Pour the hot pickling liquid along with the mustard seeds and peppercorns into the jar. Make sure to fully cover the garlic to preserve it. Put a tight lid on the jar and let it cool. When the jar has cooled down, place it in a cool, dark, dry place and try to forget about it for two weeks while the pickling juice does it’s magic.
Two weeks later… EPIC PICKLED GARLIC!
Enjoy.
What can i eat pickled garlic with?
Pickled garlic is the perfect punch of flavour for any cheese board. Try them stuffed in olives, roasted with cherry tomatoes or minced with butter and smeared on warm flatbreads… are you salivating yet?
Easy Pickled Garlic Recipe
Course: Pickle / CondimentDifficulty: Easy1
Jar (I use a 500ml)10
minutes5
minutes2
WeeksPickled garlic, perfect for those time when you want to add a zingy garlic hit to your bolognese. Or as part of your anti-pasti and cheese board.
Ingredients
Peeled Garlic Cloves. 300g - Enough to almost fill a your jar.
200ml Cider Vinegar (this will depend on the size of your jar)
50g of sugar
10 Peppercorns
1/2 tsp Mustard Seeds
Method
Peel all those cloves. Then pop them into your jar.
Sterilise your jar. This is important if you want to be able to keep your garlic for a long time.
To make the pickling liquid, pour the vinegar into a pan with the rest of the ingredients. Set the heat to high, stirring until it boils.
When it boils, turn down the heat and let simmer for 2 minuets
Pour the hot pickling liquid into the jar and make sure to cover the garlic entirely.
Seal the jars and leave to pickle in a cool, dry, dark place for 2 weeks.
Remember to check that the garlic stays covered by the pickling liquid. As long as you keep the garlic submerged they should last for up to a year.
One Response
Love this, super easy!