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.