Pickled garlic

Pickled garlic is a flavorful and versatile condiment that enhances a variety of dishes. By soaking fresh garlic cloves in a vinegar solution, often combined with herbs and spices, the pungent taste of raw garlic is mellowed, resulting in a tangy and slightly sweet bite.

Ingredients

• 1 lb garlic

• 1/2 pint size canning jars

For the Brine

• 2 garlic cloves, sliced

• 1 sprig thyme or rosemary

• 1/4 teaspoon dried oregano

• 1 bay leaf

• 2 teaspoons coriander seeds

• 1/2 teaspoon black peppercorns

• 1/2 teaspoon red pepper flakes (optional)

• 2 tablespoons kosher salt or canning salt

• 1 1/2 cups water

• 1 cup vinegar (cider or white)

Directions

1. Sterilize the Jars: Begin by sterilizing the canning jars and lids to ensure they are clean and ready for preserving.

2. Prepare the Garlic: Peel the garlic cloves and set them aside.

3. Pack the Jars: Pack the sterilized jars with the peeled garlic cloves.

4. Make the Brine: In a pot, combine the sliced garlic, thyme or rosemary, oregano, bay leaf, coriander seeds, black peppercorns, red pepper flakes (if using), salt, water, and vinegar. Bring this mixture to a boil.

5. Fill the Jars: Once the brine has boiled, pour it over the packed garlic in the jars, leaving a 1/2 inch headspace at the top.

6. Seal and Store: Cover the jars with their lids. You can either refrigerate them for immediate use or process them using the water bath method for 15 minutes to seal.

   This preserves the garlic, allowing it to be enjoyed for months. Pickled garlic can be used in salads, sandwiches and dishes.