Laura's Pickled Garlic
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
52
Spice
61
Sweetness
67
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 cups
White Wine Vinegar1 cup
White Sugar1 tsp
Whole Black Peppercorns1
Bay Leaf1.5 tbsps
Lemon ZestDirections:
1
Trim the tops from the heads of garlic
2
Peel off all but one layer of the outer skin
3
Set aside
4
In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest
5
Bring to a boil and cook for 2 minutes
6
Add the garlic, and continue to boil for another 4 minutes
7
Remove from the heat and let stand overnight at room temperature
8
Transfer to a clean jar
9
Strain the brine into the jar with the garlic so that the heads are completely covered
10
Discard the solids
11
Cover and store in the refrigerator until using
12
It will keep for 6 to 8 weeks
13
To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars