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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mellowed by brief cooking and wine, this pickled garlic is very mild in flavor. Slice it to add to salads or use as a garnish. Or top off the jar with olive oil, and serve the whole cloves as an appetizer. Ingredients:
1/2 cup white wine vinegar |
1/2 cup dry white wine |
1 small dried chile pepper |
1 small thyme sprig |
1 small rosemary sprig |
1 small bay leaf |
10 black peppercorns |
2 teaspoons sugar |
1/2 teaspoon pickling salt |
1 cup peeled fresh garlic cloves |
Directions:
1. Put all of the ingredients except the garlic into a nonreactive saucepan. Bring the contents to a boil, and gently boil them for 5 minutes. Add the garlic. Return the contents to a boil, then cover the pan, and remove it from the heat. Let it stand at room temperature for 24 hours.
2. Bring the contents of the saucepan to a boil again, then transfer them to a half-pint jar. Let the jar cool, and cover it tightly with a nonreactive cap.
3. Store the jar in the refrigerator. The garlic will be ready to eat in about 5 days, and will keep well for about 1 year.
4. The Joy of Pickling Harvard Common Press
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