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Pickled Garlic

Recipe information

  • Yield

    makes 1 quart

Ingredients

6 heads garlic
4 cups white-wine vinegar
4 tablespoons sugar
1 teaspoon whole black peppercorns
4 whole cloves
2 small dried chiles
1 dried bay leaf
Rind of 1 lemon

Preparation

  1. Step 1

    Trim the garlic heads, leaving the stem intact and peeling off all but 1 layer of papery skin. Set aside.

    Step 2

    Combine the vinegar, sugar, peppercorns, cloves, chiles, bay leaf, and lemon rind in a medium saucepan. Bring to a boil over high heat; boil 2 minutes more. Add the garlic; boil 4 minutes. Remove from heat; cover, and let sit overnight in the refrigerator. The garlic may be canned, placed in a sterilized jar, or stored in the refrigerator in an airtight container up to 1 month.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPickleCondimentGarlicRoot VegetableVegetableDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadPickle & PreserveCookbooks
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