Garlic Pickle

I’m a salt person, and Halloween is a sugar holiday.  When trying to figure out things to take to an “appetizers and booze” party, it was a challenge to come up with something seasonal yet savory.  Then PostLibyan reminded me of vampires.  I tend to think that there’s nothing that couldn’t be made better by pickling it, and PostLibyan loves garlic raw, steamed, fried, etc.  Vampires are repelled by garlic, and vampires are classic Halloween monsters.  Ergo…

Take five bulbs of garlic and cut off the tops.

Put them in boiling water for 2-3 minutes.

After boiling, put the bulbs in cold/ice water.  This makes the garlic a bit easier to peel in whole cloves.  If you have a method you like better, use it.  Peel the cloves.

Put a bay leaf and several sprigs of thyme and rosemary in a jar (I used a pint jar…I had about ½ cup garlic cloves left over)..  Pack the garlic cloves is as tightly as possible.

Simmer ½ cup white wine, ½ cup white wine vinegar, ½ teaspoon peppercorns, 2 teaspoons sugar and ½ teaspoon salt.  Bring to a simmer, not a boil, and let it simmer for a minute.

Pour the liquid over the garlic and herbs and put on a lid.  Either process the jar in a hot water bath or put it in the refrigerator.  It should be ready in about 5 days.

We haven’t opened ours yet, but results will be posted.

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3 thoughts on “Garlic Pickle

  1. Update, months later.

    The garlic was really strong at first, when we had it for Halloween. In the time since then, it has only mellowed slightly. It still packs a punch. I enjoy it, btu those who do not eat raw garlic will want to be cautious

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