Learn how to pickle garlic for long term storage. Easy and flavorful! These pickled garlic cloves take a long time, but they’re easy to make and are a real treat.
Garlic deserves a place at the breakfast, lunch and dinnertable which is why we keep so much of it on-hand. Whether clove, scape or whole-head, garlic offers a powerful package of complex chemicals that can be manipulated through crushing, cutting, steaming, heating and our favorite – naturelly-pickled in our Pickl-It!
Helpful for preventing and reducing the life of the common cold, as well as offering antibacterial, antiviral, and antifungal, immune-strengthening, as well as possible anti-cancer properties, garlic’s time-honored benefits are as important today, as they were centuries ago.
Ingredients
Pickled garlic? You bet! This simple pickled garlic clove recipe is made by adding whole peeled garlic cloves to a flavorful brine. Use almost any type of clear vinegar—white, red or cider vinegar. Serve as part of an antipasti spread or chop and add to pasta salad, vinaigrettes or stir-fries. Use the freshest garlic you can find to make the best pickles.
- Marinade (1 l water).
- 1,5 tb salt
- 1,5 tb sugar
- 1 tb vinegar
- garlic
Method:
- Peel garlic cloves and wash carefully.
- Put pepper on the bottom of a jar and then garlic cloves.
- Pour over boiling water and leave for 2-25 hours.
- Then strain the water and pour over the marinade and cover the jars tightly.
