Pickled Garlic

1. Stage

Peel the garlic: Give each head of garlic a whack on the counter using the heel of your hand or the side of a chef’s knife, separating the cloves. Trim the brown, tough bottoms from each clove using a paring knife and peel them. Pack the peeled garlic cloves into a 1-pint jar or 2 half-pint jars, leaving about 1/2 inch of headspace.

2. Stage

Make the brine: Combine the vinegar, water, sugar, salt, peppercorns, coriander seeds, mustard seeds, and cumin seeds (if using) in a medium saucepan. Heat over medium heat, stirring occasionally, until the salt and sugar have dissolved. Let come to a boil and turn off the heat. Pour the hot brine over the garlic cloves, submerging all of the cloves.

3. Stage

Cool and store: Screw on a plastic cap or top the jar(s) with a clean lid and screw on a metal band. Let cool on the counter until room temperature, about 1 hour. Once cool, store in the fridge. For the best favor, wait a week or more before enjoying.  Pickled Garlic will keep for about 3 months in a sealed jar in the fridge. If the garlic develops an unpleasant smell, grows mold, or the brine becomes cloudy, discard. Did you love the recipe? Give us some stars below!