An easy way to save leftover garlic that’s bursting with sweet and tangy flavor.
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There’s no garlic clove sadder than one that’s gone dry and black because it wasn’t used in time… so if you have an abundance of garlic that’s begging to get used, this recipe’s got you covered. Unlike your standard garlic, pickled garlic lasts much longer (up to 3 months in the fridge) and the flavor completely transforms. Instead of pungent, over time the garlic cloves become sweet, tangy, and tender; the perfect accompaniment to antipasto salads, charcuterie boards, and/or a glass of wine.
Of course, this dazzling little dish is elevated and versatile, but it can also be enjoyed by all ages! Kids who love pickles can enjoy these clever cloves as a side to sandwiches or as an afterschool snack. Since they last so long and only get more flavorful over time, you can make jars of these at the beginning of the month and use them through the weeks ahead. You can also wrap some jars in colorful bows and give them as birthday or Christmas gifts. For something so small and simple, the possibilities are certainly broad and plentiful!
Is Pickled Garlic Healthy?
Garlic is a subtle superfood; full of antibacterial, antiviral, and anti-inflammatory properties that support the body’s core functions. Since raw garlic is so strong by itself, it can be hard to stomach while receiving all its benefits. Pickling it not only helps the garlic maintain its powerful nutrients, but also softens the flavor to make it more palatable. Due to this preservation technique, pickled garlic also has a lot of probiotic bacteria that support gut health, too.
Bonus: This whole recipe is gluten-free and vegan!
Where Does Pickling Come From?
Believe it or not, preserving food in a vinegar-based brine or similar solution has been one of the oldest methods of food preservation for centuries. Archaeologists believe that ancient Mesopotamians were pickling all the way back in 2400 BC. Cucumbers, of course, have become the most common produce to pickle, but garlic has also become an easy and delicious pickled piece that complements many Mediterranean and Italian dishes. Today, you can pickle almost anything… peppers, green beans, and even jellies or jams.
INGREDIENTS
- 2 cups garlic cloves, peeled
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 teaspoon red pepper flakes
- 1/4 cup fresh dill, chopped
INSTRUCTIONS
Boil
Combine and heat brine ingredients.
Simmer
Cook garlic in brine.
Store
Jar and refrigerate the garlic.
Devour!
FAQs & Tips
This recipe is designed to be made and stored in well-sealed, refrigerated jars for up to 3 months. Make sure to let the mixture pickle in the fridge for at least a week before digging in. Waiting 3 weeks is ideal and will pack the most enjoyable flavor into each bite. I don’t recommend freezing these, and it’s not really necessary since they naturally last so long in the fridge anyway.
Eating 1-2 pickled cloves of garlic a day has been shown to provide many health benefits. Preserved garlic is full of antioxidants and probiotics which support overall wellbeing. However, keep in mind that more than 3 cloves daily might irritate digestion, due to the sharp acidity.
While I recommend keeping it around for up to 3 months, jars that haven’t been opened yet can last for up to 4 months in the fridge. Do not store them at room temperature, otherwise they will get moldy quickly. If there are signs of mold or yeast on the surface of the vinegar, throw out both the cloves and the liquid.
Serving Suggestions
Aside from using these in appetizer platters and antipasto salads, I find they go deliciously on top of The Best Pasta Salad for a burst of tangy goodness in your Italian picnic lunch.
You can also pour these over Lamb Chops, a much richer dinner option.
Last but definitely not least, I recommend using pickled garlic and its liquid as a base for dressing a Greek Cucumber Salad. It’s a vegetarian Mediterranean paradise!
Pickled Garlic
Ingredients
- 2 cups garlic cloves peeled
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 teaspoon red pepper flakes
- 1/4 cup fresh dill chopped
Instructions
-
In a medium saucepan, combine vinegar, water, sugar, and kosher salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
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Add the peeled garlic cloves to the boiling mixture and simmer for about 2 minutes.
-
Remove from heat. Stir in red pepper flakes and fresh dill. Transfer the garlic and brine into sterilized jars, ensuring garlic is submerged in the brine.
-
Allow the jars to cool to room temperature, then seal and refrigerate. The pickled garlic will be ready to eat after 1 week and can be stored in the refrigerator for up to 3 months.
Nutrition
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