Preserved Garlic

Preserved Garlic

Here is a recipe for pickled garlic. Pickling transforms its flavor into one that is sweet and tart, making it ideal for snacks or cooking.

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Greetings, garlic fans. Welcome to the pickled garlic dish of your dreams! This vegetable is elevated to a whole new level by pickling, when it transforms into a sweet, savory, and tangy version of itself. It lacks the powerful bite of the uncooked form of itself. Use pickled garlic in a variety of dishes outside cheese and charcuterie boards, such as vegetable sautés, pasta sauces, cereals, and more. This is how to do it!

What is garlic pickled?
Whole garlic cloves are pickled in brine to temper their pungent flavor. It is a staple of Korean cuisine as well as being utilized in antipasti and tapas in Italian and Spanish cuisine (called manul changachi).

When the Tiktok account Lalaleluu posted a recipe that combines store-bought pickled garlic and Sriracha, pickled garlic became well known. Pickled garlic is available online and at your neighborhood grocery shop. Why not create your own instead? This recipe makes fast pickles that are prepared for consumption in about 24 hours.

preserved garlic
Understanding fast pickles
This recipe is for a fast pickle made in the United States. The following information regarding fast pickles:

Quick pickles don’t need specialized canning tools. This is due to the fact that you’ll be keeping the jar cold.
This recipe for pickled garlic is not shelf stable! Never place this jar on a shelf! It may be kept for up to a month in the refrigerator. This amount of time is more than enough to fully appreciate this tasty delight.
If my garlic turns blue, what then?

You could observe that some of the garlic cloves in the jar start to turn blue. Why does pickled garlic turn blue? Anthocyanins, a kind of water-soluble pigment found in garlic, can become blue or purple in an acidic environment. Don’t worry; it doesn’t harm the flavor and is still safe to consume.

preserved garlic
Making pickled garlic
Garlic pickles may be made quickly and easily. Peeling every garlic clove is the most difficult task. Once you’ve finished, it’s a piece of cake! Following are the fundamental stages (or go straight to the recipe):

Cleanse and let the jar air dry. For canning, you don’t require expensive sterilizing apparatus, but you should start with a dry, clean jar.
Peel the cloves of garlic: Here’s a method for quickly pealing bunches of garlic cloves. Place all the garlic cloves into a small container after trimming the ends off each clove. To get rid of all the peels, cover it and shake it ferociously.
Bring the materials for the brine to a boil: Put the garlic in a saucepan with the white vinegar, water, sugar, salt, peppercorns, bay leaf, celery seed, and dill. Bring to a boil (see the recipe below for the exact quantities).

Fill the jar with the liquid and let it cool (about 1 hour). Either consume right away or refrigerate for later.

Recipe for pickled garlic

storing data

How long does it last in the jar once it is there? For up to a month, pickled garlic can be kept in the refrigerator. Again, this recipe is not shelf stable because it is for fast pickles.

garlic pickled quickly

Here is a recipe for pickled garlic. Pickling transforms its flavor into one that is sweet and tart, making it ideal for snacks or cooking.

Ingredients

Garlic cloves in a cup (2 to 3 heads garlic)
White vinegar, half a cup
1/2 cup water

1/2 cup sugar, and 1/2 teaspoon kosher salt
Peppercorns, 1 teaspoon
1 bay leaf, 1/4 tsp. celery seeds
1/4 tsp. dried dill
optional pinch of red pepper flakes

Instructions
Warm, soapy water should be used to wash a half-pint Mason jar and its lid. Next, rinse and let air drying.
Place all the garlic cloves into a small container after trimming the ends off each clove. All of the peels are immediately released by covering and giving it a good shake. If you like smaller pickles, slice all of the big cloves in half.
All components should be combined in a small pot. After bringing to a quick boil, simmer for two minutes.