When I made the pickled vegetables a while ago, I was surprised by how mellow and tasty the garlic became after a few days of pickling. It completely loses the harshness and overpowering bite that raw garlic has, and takes on more muted tones.
While flipping through "Preserving the Harvest," I came across this recipe for pickled garlic. It looked like such a simple recipe, so I decided to give it a try. I was pleasantly surprised by the results.
These pickled cloves would be excellent by themselves, stuffed into olives for a quick appetizer, or even tossed into a martini. I also think they would be a flavorful addition to any dish that calls for garlic.
Pickled Garlic
6 ounces white vinegar
4 ounces water
2 tsp coarse salt
1/8 tsp Old Bay seasoning
2 large heads of garlic, peeled
Rind of one lemon, in 1 or 2 strips if possible
1/2 tsp dill seeds
1/2 tsp celery seeds
1 small red chili pepper, whole
In a small saucepan, combine vinegar, water, salt, and Old Bay and bring to a boil. Add garlic and simmer 10-15 minutes, over very low heat. Place lemon rind, dill, celery seed, and chili pepper into a 1-pint jar (or 2 1/2 pints). Ladle in garlic cloves, cover with liquid, cap and seal well. Cool at room temperature. Store in fridge for 3-4 days before using.
3 comments:
Can I be kind of flexible about the container, like using plastic? I've noticed other recipes that suggest I'm going to put these in sterilized containers. And there doesn't seem to be that much liquid here. Only a cup? Kitchen smells pretty fragrant right now.
Late night mathematics.
10 oz fluid.
Beautiful picture! One question: What's old bay seasoning?
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