Laura's Pickled Garlic

Laura's Pickled Garlic

2 Reviews 1 Pic
  • Cook

    10 m
  • Ready In

    10 m
Laura
Recipe by  Laura

“This recipe is great for garlic lovers. Also good for appetizers when served with crackers or bread.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
  2. 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.
  3. 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.

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Reviews (2)

Rate This Recipe
Sandi
24

Sandi

If you love garlic, you will love these fast and simple pickled garlic. I make a double batch and I end up with no pickled garlic within about a week.

Dawn
12

Dawn

Tasty!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 121 cal
  • 6%
  • Fat
  • 0.3 g
  • < 1%
  • Carbs
  • 27.8 g
  • 9%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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