LAURA'S PICKLED GARLIC

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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

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

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