Best Quick Pickled Garlic With Mediterranean Flavors Recipes

LAURA'S PICKLED GARLIC

Laura's Pickled Garlic image

This recipe is great for garlic lovers. Also good for appetizers when served with crackers or bread.

Provided by Laura

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

6 bulbs garlic
4 cups white wine vinegar
¼ cup white sugar
1 teaspoon whole black peppercorns
4 whole cloves
1 bay leaf
2 dried red chile peppers
1 ½ tablespoons lemon zest

Steps:

Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 27.8 g, Fat 0.3 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 28.6 mg, Sugar 9 g

PICKLED GARLIC

Pickled garlic image

Make sure you use a young garlic for this pickle, best served with cured meat and cheese. Don't worry if the garlic changes colour, it's still perfectly edible

Provided by Esther Clark

Categories Side dish

Time 35m

Yield Makes 2 x 500ml jars

Number Of Ingredients 7

Ingredients

4-5 large heads of young garlic, cloves peeled (around 400g in total)
2 fresh bay leaves
300ml cider vinegar
4 tbsp sugar
1 tbsp flaky sea salt
1 tsp chilli flakes
2 tsp coriander seeds, crushed

Steps:

Divide the garlic and bay between two 500ml jars. Pour the vinegar, sugar, salt, chilli flakes and coriander into a pan with 200ml water. Bring to a simmer and stir until the sugar has dissolved. Pour the liquid between the two jars and seal. Leave for a minimum of a week and up to three months in a dark, cool place. Serve with cured meats and cheese.

Nutrition Facts : Calories 5 calories, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 0.3 grams protein, Sodium 0.04 milligram of sodium