Homemade pickled garlic
Pickled garlic is one of the easiest ways to preserve your harvest. Alternatively, take advantage of offers in the stores, and make sure to lock the best of its goodness at its peak. This simple, and quick recipe will give you shelf stable ready to use garlic for a multitude of uses. Not only that, but this garlic mellows out in the same way pickled onions do, so that it can be eaten raw too.
How to use it.
After waiting a few months, this garlic is ready to use just as you would fresh garlic. Using this garlic is the same as using jars of chillies. Being preserved means that as this garlic ages it gains a more mellow flavour that is great for cheeses. It’s also ideal for dips, and adding to home remedies.
Can the recipe be adapted?
Yes, this is a basic brine recipe that can be adapted to suit personal taste. It is important to stick to the basic ratios for the brine, but from there the choice is yours. Want some spice? add in your chillies, but be aware that acid enhances the heat they have. You can also add some sweetness too.
Why did my garlic go green?
Sometimes you may find your pickled garlic will turn green, or blue. This is because garlic is packed with beneficial enzymes, known as alliinase. They are what help the plant defend itself against herbivores, but are very good for us. As the garlic gets older the sulphur enzymes start to break down, and it is this that reacts with the acid in the vinegar. Don’t worry though, it’s perfectly safe, and after a while the colour disappears. It makes a great ‘trick’ gift for Halloween!
What you will need
5 sterilized 1lb jam jars and lids
1kg (2.2lb) peeled garlic cloves
2 cups of distilled white vinegar. If your vinegar is already 5% acidity it does not need watering down, but if you do, your pickles then need further processing in a water bath to make them shelf stable, or keep them refrigerated.
2 cups of water
2tbs of pure salt (Sea, or Himalayan Pink)
Pickling spaces of your choice- I use 1tbs each of Black Pepper Corns, White Mustard Seeds, and Coriander Seeds.
Method
There are many methods of peeling garlic, and success of most depends on the age of it. I’ll leave it to you to choose your quickest way. Sterilize your jars, and have them warm/hot for adding the brine. You don’t want cracked jars after all your hard work. Pack the jars with the peeled garlic, shaking occasionally so they pack tighter. Fill to just under rim of jar. Put Vinegar, water, salt, and spices into a pan and bring to a boil. Lower to a simmer for 5-10 minutes. Pour brine to just under rim of jar, and gently use a wooden spoon to push the garlic down, and to allow bubbles out. You may need to add a little more brine at this point. Add lids, and screw tight, but perhaps use a kitchen towel to hold the jars as they will be hot. Allow to cool before storing in a cool space for a few months, then enjoy!
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