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19 Ratings

5 star values:

                                  5

4 star values:

                                  8

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1

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Gallery

Pickled Garlic

                              Credit: 
                              Lisa Hubbard

Recipe Summary

Yield: Makes 1 quart

Ingredients

Ingredient Checklist

6 heads garlic

4 cups white-wine vinegar

4 tablespoons sugar

1 teaspoon whole black peppercorns

4 whole cloves

2 small dried chile peppers

1 dried bay leaf

Rind of 1 lemon

      Cook's Notes

Don’t be afraid if some of your garlic turns blue during the pickling process–it’s a natural enzymatic reaction. They’re still safe to eat.

Gallery

Pickled Garlic

                              Credit: 
                              Lisa Hubbard

Recipe Summary

Yield: Makes 1 quart

Pickled Garlic

                              Credit: 
                              Lisa Hubbard

Pickled Garlic

                              Credit: 
                              Lisa Hubbard

Pickled Garlic

Recipe Summary

Yield: Makes 1 quart

Recipe Summary

Yield: Makes 1 quart

Yield: Makes 1 quart

Makes 1 quart

Ingredients

Ingredients

  • 6 heads garlic
  • 4 cups white-wine vinegar
  • 4 tablespoons sugar
  • 1 teaspoon whole black peppercorns
  • 4 whole cloves
  • 2 small dried chile peppers
  • 1 dried bay leaf
  • Rind of 1 lemon

Directions

Trim garlic heads, leaving stem intact and peeling off all but one layer of papery skin. Set aside.

Combine vinegar, sugar, peppercorns, cloves, peppers, bay leaf, and lemon rind in a medium saucepan. Bring to a boil over high heat; boil 2 minutes more. Add garlic; boil 4 minutes. Remove from heat; cover, and let sit overnight in refrigerator. Garlic may be canned, placed in a sterilized jar, or stored in the refrigerator in an airtight container up to 1 month.

      Cook's Notes

Don’t be afraid if some of your garlic turns blue during the pickling process–it’s a natural enzymatic reaction. They’re still safe to eat.

Cook’s Notes

Don’t be afraid if some of your garlic turns blue during the pickling process–it’s a natural enzymatic reaction. They’re still safe to eat.

Reviews

Add Rating & Review

19 Ratings

5 star values:

                                  5

4 star values:

                                  8

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1

Reviews

Add Rating & Review

19 Ratings

5 star values:

                                  5

4 star values:

                                  8

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1

Add Rating & Review

19 Ratings

5 star values:

                                  5

4 star values:

                                  8

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1

19 Ratings

5 star values:

                                  5

4 star values:

                                  8

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1

19 Ratings

5 star values:

                                  5

4 star values:

                                  8

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1
  • 5 star values:
  • 5
  • 4 star values:
  • 8
  • 3 star values:
  • 4
  • 2 star values:
  • 1
  • 1 star values:
  • 1

All Reviews for Pickled Garlic

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Pickled Garlic

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest