Pickling garlic is a great way to preserve it for the winter, or if you don’t grow garlic, to ensure that you always have it on hand. You may have seen minced garlic or even whole garlic cloves in the store, but those typically have lots of preservatives in them or take on the flavor of whatever they’re preserved in. This recipe isn’t like them.
This method will keep your garlic tasting fresh, and just like garlic. Since it is preserved in vinegar, when you’re ready to use it, you can simply rinse off the vinegar and use as you would fresh cloves of garlic.
Before we dive into the recipe, I wanted to share this awesome video for a super quick and easy way to peel an entire head of garlic that will make this recipe go a lot faster:
4 head of garlic, peeled using method from video above
2 half-pint mason jar
1-2 cups vinegar
*Note: these are rough estimates, since heads of garlic can vary. The idea is to have enough garlic to fill your jar of choice, and enough vinegar to fully immerse the garlic once in the jar.
- Once your garlic is all peeled, trim any brown spots off and put in a large bowl with a little soap to get them clean.
- Rinse thoroughly in a strainer
- Bring your vinegar to a boil on the stove
- Dispense your garlic out into the jars
- Pour the hot vinegar over the jars, and screw the lid on tight
- Let the jars sit out on the counter overnight, until they are room temperature
- Once they have fully cooled, transfer to the refrigerator for long-term storage
This garlic will keep in the fridge for up to a year. Use as you would regular garlic, simply rinsing off the vinegar with cold water if you want to avoid the taste of vinegar in the dish you are preparing. Enjoy!
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