My friend Marlene loves pickled garlic!! Really loves it!! She buys it in large quantities and eats some every day. On more than one occasion, she’s mentioned this. So when another friend and I stopped by for lunch not too long ago, Marlene put her pickled garlic out for us to try. Misty and I absolutely loved it! As did Robbie, at 18 months the youngest member of this get-together. I didn’t count how many cloves of the garlic he devoured, but he simply kept pointing at the jar asking for “more”!
Ever since that day, I’ve had pickled garlic on my mind. Pickling anything isn’t difficult, especially if it gets only refrigerated. It’s just the “doing” that sometimes takes a while for me!
So a few days ago, I finally picked up a humongous bag of already peeled, organic garlic cloves at Costco. Next I did a google search for pickled garlic recipes. Lots came up and my search for the perfect recipe started. Several delicious sounding variations caught my eye. I ended up tweaking a French style pickled garlic recipe. It uses white wine, herbs and red chile peppers.
The flavors improve and mingle as it marinates, and the sharp bite of the garlic mellows considerably.
With this, any vampires in your neighborhood will surely stay away from you!
In addition, garlic is super healthy! 😉
Pickled garlic tastes yummy straight from the jar, sliced into a salad, alongside a cheese and olive appetizer, in soups and anywhere else you would add fresh garlic. The marinade is also tasty when combined with a bit of olive oil in a salad dressing.
Here’s the recipe:
- 2/3 cup white balsamic or white wine vinegar
- 2/3 cup dry white wine (I used a chardonnay)
- 1 fresh or dried red chile pepper, sliced (spicy), or whole (milder)
- 2 teaspoons herbs de Provence
- 2 bay leaves
- 1/2 tablespoon whole peppercorns
- 1/2 tablespoon sea salt
- 2 tablespoons granulated sugar
- 2 cups peeled, whole garlic cloves
Combine all the ingredients except for the garlic in a medium sauce pan.
Bring to a boil and turn down the heat.
Simmer gently for about 10 minutes.
Add the garlic cloves and return to a boil.
Immediately turn off the heat and fill the garlic into a glass jar.
Cover with the marinade and let cool.
When completely cool, put on a lid and refrigerate.
This should keep for at least 6 months.
in cahoots with muddy boots 
My garlic in the garden is ready to go. I did not use this recipe last time so will give it a go . I love pickled garlic.
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So yummy. Yesterday we were having tacos with corn tortillas, avocado, black beans, cheese, and salsa. I added your garlic and kimchi and told Dan it was a taco fusion.
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Yummy indeed! I have a recipe for Korean tacos a checker at New Seasons once gave to me. It sounds really tasty! I see a Taco Night in our future! 😉
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Would love that!
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We’ll have to put something on the calendar! 😊
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Tell me it’s still Tuesday. And there is pickled garlic here and I almost didn’t get to see it in time. I had no idea you could make it that way. Then again I had no idea how it was made. Looks like it has a lot of flavor to it. I was surprised at the sugar in it. It looks so good. Are you enjoying it? Does the husband like it too? Enough of that and you should never get the sniffles or flu again.
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Good morning Marlene! Just about all the recipes I checked out had a small amount of sugar in them. I believe it cuts down on the acidity. It has a very nice flavor and I like that the cloves are firm. Brian likes the garlic too! I’ve been adding it to all kinds of things!
I have a taster jar waiting for you! Have a great day! 😊
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Thanks. See you next week. Just came in for water. We are tired…already. Sun hit us so I have to paint in the shade after a break. 🙂
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Sounds good! 😉
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I remember Marlene talking about pickled garlic! Brilliant idea, Sabine. I’d love to join you guys for lunch sometime, too! Have a great day.
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Hey Missy! Good morning! Let me know when you are in our neighborhood and we can set something up! I know Marlene and Misty would love to see you as well! 😀
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That would be great to put together sometime. We are heading to PDX this weekend, but it will be busy with family stuff. Maybe next time!
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That would be great! Just let me know when! 😊
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You’re friend must be really healthy, the prebiotics, proboitics, and antibiotic effect of garlic is immune/gut strengther. I would love to try this but maybe apple cider vinegar with an apple cider beer instead . What do you think? I still haven’t tried champagne vinegar yet, so not sure of the flavor.
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Apple cider vinegar might work! Not sure about beer though. I might try it with sometime with sherry next time. The type of vinegar will influence the flavor. If you use the type you like, you should be okay. If you google pickled garlic, you’ll find that there are lots of variations around. Good luck and let me know when you make it. Id love to hear which ingredients you used and how it turned out. 🙂
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I love garlic in any form, I think I’m the only one in my family who is that fond of it.
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Same here! I should make my garlic rasam sometime and post it! Super tasty!
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I think I’ll be alone enjoying the pickled garlic as well, but whatever.
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Try sneaking it into something. I used to do this with my kids and they never noticed, as long as it wasn’t visible! 😉
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I think if I have my own and they see me enjoying it, they’ll want to try. I think that would work.
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This looks excellent and I’d never heard of pickled garlic before. You’ve opened my eyes and now I just need to try it. I always have a problem using all that garlic. This looks like an excellent and tasty option! Thanks for sharing!
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Hi Anne! Let me know how it turns out! 😊
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