Pickled Garlic

Posted byNoriePosted inPickles, Ferments, Complements, RecipeTags:
  • 1 cup garlic cloves, peeled
  • 2/3 cup water
  • 1/3 cup white vinegar
  • ¼ cup sugar
  • 1 tsp. pickling salt
  • ½ tsp. whole peppercorn
  • ½ tsp. mustard seeds
  • ½ tsp. crushed red pepper
  • 1 sprig dill (optional)

Bring vinegar, sugar and salt to a boil until dissolved.

Drop peppercorn, mustard seeds, red pepper flakes and the dill in the hot jar.  Add the garlic cloves.

Pour hot vinegar mixture into the jar.  Seal and process in boiling water bath for ten minutes to preserve.

Or, let cool to room temperature, cover and refrigerate for at least 24 hours for the flavors to develop before using.  It will keep for up to a month in the refrigerator.