Garlic is one of my all-tome favourite foods. I adore it.
It was also the first thing I ever pickled. I’m not sure I’ll ever forget the excitement as I poured hot vinegar over virgin bulbs and the ensuing horror when I watched the garlic turn a 1980’s neon green seconds later. My garlic had become a perfect color match for many used sweat bands from Richard Simmons – and looked just as edible.
I quickly discovered that the color change is merely cosmetic and none of the work invested had gone to waste. I have since learned that a quick blanch in boiling water helps you remove the skins and generally stops the Incredible Hulk-ification of your pickled goodness.
We made 6 pounds of pickled garlic last year. Peeling it almost drove me through the wall; I should have used more water to blanch the garlic – I didn’t use a lot and could only put a few bulbs at a time and the process took far longer than it had to.
We didn’t share our recipe last year; here’s the details now (this makes 4 1-cup jars; scale as needed):
- Blanch 1.5 pounds (2 cups of garlic cloves) in simmering water for 1 minute. Rinse with cold water and slip off peels.
- Bring 3 cups of wine vinegar (red or white) to a simmer on the stove.
- Add the following to hot and sterile jars (i.e. you will need 4 times the following portions):
- 1 tablespoon mustard seeds (use less if you’d like)
- 0.5 teaspoon of dill
- 0.5 teaspoon hot pepper flakes
- 0.5 teaspoon pickling salt
- 0.25 teaspoon celery seeds
- 0.25 teaspoon whole black pepper
- 0.25 teaspoon coriander
- Add garlic and cover with hot vinegar, leaving .25 inch head space.
- Process for 5 minutes in a boiling water bath.
Pickled garlic is awesome with old cheese, in salads and by itself; even if it turns neon green!
This is part of our series of posts linked to our Preserving Autumn article in Edible Toronto. The posts will update daily from September 18th and you’ll be able to see all of the posts in the series by clicking here.