Learn how to pickle garlic for long term storage. Easy and flavorful! These pickled garlic cloves take a long time, but they’re easy to make and are a real treat.
Garlic deserves a place at the breakfast, lunch and dinnertable which is why we keep so much of it on-hand. Whether clove, scape or whole-head, garlic offers a powerful package of complex chemicals that can be manipulated through crushing, cutting, steaming, heating and our favorite – naturelly-pickled in our Pickl-It!
Helpful for preventing and reducing the life of the common cold, as well as offering antibacterial, antiviral, and antifungal, immune-strengthening, as well as possible anti-cancer properties, garlic’s time-honored benefits are as important today, as they were centuries ago.
Pickled garlic? You bet! This simple pickled garlic clove recipe is made by adding whole peeled garlic cloves to a flavorful brine. Use almost any type of clear vinegar—white, red or cider vinegar. Serve as part of an antipasti spread or chop and add to pasta salad, vinaigrettes or stir-fries. Use the freshest garlic you can find to make the best pickles.
Marinade (1 l water).
1,5 tb salt
1,5 tb sugar
1 tb vinegar
Peel garlic cloves and wash carefully.
Put pepper on the bottom of a jar and then garlic cloves.
Pour over boiling water and leave for 2-25 hours.
Then strain the water and pour over the marinade and cover the jars tightly.